Fonksiyonel Bir Gıda Katkısı Olarak Spirulina platensis

Year 2021, Volume: 52 Issue: 3, 351 - 360, 26.09.2021

Çağrı Güler , Zehra Türkoğlu Mehmet Ali Salık , Özgenur Türkmen , Ayla Arslaner

https://doi.org/10.17097/ataunizfd.896473

Cited By: 1

Abstract

Yetersiz ve dengesiz beslenme endişesi ve artan sağlık problemlerinin gıda katkı maddeleri ile ilişkilendirilmesi, tüketicilerin sağlıklı ve minimal işlenmiş fonksiyonel ürünlere olan ilgisini her geçen gün artırmakladır. Diğer taraftan geri kalmış ve gelişmekte olan ülkelerde açlık sınırında yaşayan ve açlıkla mücadele eden milyonlarca insanın varlığına rağmen, endüstriyel toplumlarda büyük ölçüde önlenemeyen gıda israfı ve gıda kaynaklarında azalma devam etmektedir. Bu durum alternatif gıda arayışında büyük etkiye sahiptir. Denizlerde, göllerde, tatlı sularda doğal olarak yetişmeleri ve zengin besin bileşimleri nedeniyle dünyanın pek çok yerinde mikroalgler uzun yıllardır insanların temel besin ve geçim kaynaklarından biri olmuştur. Spirulina platensis, genellikle tek hücreli bir protein olarak kullanılan ve mavi-yeşil alg olarak bilinen ipliksi bir siyanobakteridir. Gıda sektöründe değerlendirilen hammaddelerle karşılaştırıldığında Spirulina, zengin protein, esansiyel yağ asidi ve aminoasit, karotenoit, vitamin ve mineral içeriği yanında veriminin yüksek oluşu ile dikkat çekmektedir. Zengin fitokimyasal içeriğine bağlı olarak karaciğer, sinir sistemi ve böbrek koruyucu etkileri yanında; antitümör, antienflamatuvar, antioksidan, hipoglisemik ve hipolipidemik fonksiyonlara sahip olduğu bildirilmektedir. Bu çalışmada, S. platensis’in bazı fizikokimyasal nitelikleri, insan sağlığına etkileri ve gıda teknolojisinde kullanım potansiyelinden bahsedilmiştir.

Keywords

Spirulina, Mikroalg, Fonksiyonel Gıda, Beslenme, Sağlık

Spirulina platensis as A Functional Food Additiv

Abstract

The concerns about inadequate and unbalanced nutrition and the increase in health problems associated with food additives increase the interest of consumers in healthy and minimally-processed functional food products. Despite the millions of people living and trying to survive in hunger in underdeveloped and developing countries, food wastage and reduction in food resources still continue in industrial societies and cannot be prevented to a great extent. This case has a major impact on the search for alternative foods. Due to their natural growth in seas, lakes and fresh waters and their rich nutritional composition, microalgae have been one of the main foods and source of income for people for years. Spirulina platensis, a filamentous cyanobacterium known as blue-green algae, is often used as a single-celled protein. Compared with the raw materials evaluated in the food industry, Spirulina is drawn attention due to its rich protein, essential fatty acids and amino acids, carotenoids, vitamin and mineral content, and also having higher yield. It also has a high yield. In addition to its protective effects on liver, nervous system and kidney thanks to its rich phytochemical content, it has been reported to possess antitumor, anti-inflammatory, antioxidant, hypoglycemic and hypolipidemic properties. In this review, the physicochemical properties of S. platensis, its effects on human health and its potential in food technology will be discussed.

Keywords

Spirulina, Microalgae, Functional Food, Nutrition, Health

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