Sürdürülebilir Gıda, Gıda Takviyesi ve Gıda Katkı Maddesi Üretiminde Alglerin Önemi

Year 2023, Volume: 21 Issue: 2, 187 - 197, 29.08.2023

Muazzez Kumkapu , Neşe Şahin Yeşilçubuk

https://doi.org/10.24323/akademik-gida.1351186

Cited By: 1

Abstract

Dünya nüfusunun hızla artması, çevresel bozulma, gıda kaynakları için rekabet ve tarımın uluslararası ekonomiye entegrasyonu gibi nedenler gıda sürdürülebilirliği için tehdit oluşturmaktadır. Günümüzde potansiyel yeni gıda kaynağı arayışı ön plandadır. Bu noktada algler öne çıkmaktadır. Algler içeriğinde protein, çoklu doymamış yağ asitleri, polisakkarit, pigment, sterol, vitamin ve mineraller gibi önemli biyoaktif bileşenler bulundurmaktadır. Bu değerli biyoaktif bileşenlere ek olarak alglerin doğal ve sürdürülebilir gıda kaynağı olarak görülmesinin nedenleri arasında alglerin bölünerek çoğalıp hızla biyokütle oluşturmaları ve uygun koşullarda açık sistemler kullanılarak düşük maliyetlerle yetiştirilebilmesi gibi faktörlerde bulunmaktadır. Alglerin gıda olarak tüketimi özellikle Uzak Doğu’da geleneksel bir uygulama olmasına rağmen, günümüzde alglerin gıda endüstrisinde ticarileşme potansiyeli, alglerin gıda katkısı, gıda takviyesi veya gıda bileşeni olarak kullanılmalarıyla artmaktadır. Tüm bu bilgiler doğrultusunda alglerin gıda endüstrisindeki öneminin yakın gelecekte artması beklenmektedir. Bu çalışmada biyoaktif bileşenler için potansiyel alg kaynakları, elde edilen ürünler ve günümüzdeki ticari üretimi konusunda bilgiler verilmiştir.

Keywords

Sürdürülebilirlik, Alg, Gıda, Gıda takviyesi

Importance of Algae in Production of Sustainable Food, Food Supplements and Food Additives

Abstract

Rapid increase in the world population, environmental degradation, competition for food resources, and the integration of agriculture into the global economy pose threats to food sustainability. Currently, there is a prominent search for potential new food sources, and in this context, algae have emerged as a notable candidate. Algae contain significant bioactive compounds such as proteins, polyunsaturated fatty acids, polysaccharides, pigments, sterols, vitamins, and minerals. In addition to these valuable bioactive compounds, algae are perceived as a natural and sustainable food source due to their ability to rapidly multiply and generate biomass under favorable conditions, as well as their ability to be cultivated at low costs using open systems. While algae consumption as a food has traditionally been prevalent in the Far East, the commercial potential of algae in the food industry has recently increased with their utilization as food additives, dietary supplements, and food ingredients. Based on all these insights, it is expected that the importance of algae in the food industry will continue to grow in the near future. This review provides information on potential algae sources for bioactive compounds, derived products, and current commercial production, emphasizing their significance.

Keywords

Sustainability, Algae, Food, Food supplement

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