Sustainable green technology for adaptation of circular economy to valorize agri-food waste: celery root peel as a case study

Abstract

Purpose One of the popular fields to replace linear economy approach with the sustainable circular approach is the valorization of agri-food waste and by-products by using green methods. Celery peel contains essential nutrients as much as celery root. This study aims to propose a novel framework for investigation of celery root peel waste which has high nutritional value and is beneficial for healthy nutrition valorization potential to re-formulate ayran (a traditional Turkish drink). Design/methodology/approach Sustainable green extraction/distillation methods were applied to the celery root peel material to obtain water soluble extracts to be used in formulation of traditional Turkish drink Ayran. Findings As a result of the study a new functional fermented drink derived from traditional drink ayran was obtained by using celery root peel extract. In addition to the positive characteristic properties of samples in terms of physical chemical microbiological and sensory parameters it was observed that it increased the shelf life by at least 50% compared to the drink from which it was derived. Originality/value Several studies focused the valorization of food waste materials, however to the best of the author's knowledge no study has been taken an approach for using green methods to add additional properties to traditional foods by using celery root peel extracts. Therefore the study is a remarkable contribution to the circular economy and is a role model for further studies.