Use of Cyanobacteria as Food and Food Component

Year 2025, Volume: 12 Issue: 1, 376 - 383, 30.05.2025

Merve Karakurluk , Tuğba Demiriz Yücer

https://doi.org/10.35193/bseufbd.1537475

Abstract

Microalgae are seen as a sustainable food source of the future with both functional quality and nutritional value thanks to their rich biochemical composition. It has a richer content than various nutrients, with its carbohydrate, lipid, quality protein, vitamin and mineral composition. Accordingly, it shows beneficial effects, such as antitumor, antihypertensive, anti-inflammatory, antioxidant, antibacterial, antiviral, and the rich bioactive composition of the products. The use of microalgae in human foods, such as biscuits and snacks, increases the nutritional value and improves the structure of the food; In animal products, they are areas of increasing productivity by adding them to the structure of feed. In some cases, nutritional components such as lipids, proteins and vitamins obtained from microalgae are pulverized and used in the form of nutritional supplements or in make-up materials with their pigmentation properties. The aim of this review is to examine the uses of microalgae in foods.

Keywords

Cyanobacteria , Microalgae , Nutraceuticals , Biotechnology , Functional Food

Siyanobakterilerin Gıda ve Gıda Bileşeni Olarak Kullanımı

Abstract

Mikroalgler zengin biyokimyasal bileşimleri sayesinde hem fonksiyonel kalite hem de besin değeri özelliğiyle geleceğin sürdürülebilir bir gıda kaynağı olarak görülmektedir. Karbonhidrat, lipit, kaliteli protein, vitamin, mineral bileşimi ile çeşitli besinlere göre daha zengin bir içeriğe sahiptir. Buna bağlı olarak antitümör, antihipertansif, antiinflamatuar, antioksidan, antibakteriyal, antiviral, ürünlerin zengin biyoaktif bileşimi gibi faydalı etkiler göstermektedir. Mikroalglerin kullanımı insan gıdalarında bisküvi, atıştırmalık gibi ürünlerde besleyici değerini arttırma, gıdanın yapısını geliştirme; hayvansal ürünlerde ise yemlerin yapısına eklenerek verimliliği arttırma alanlarıdır. Bazı durumlarda ise mikroalglerden elde edilen lipit, protein, vitamin gibi besin bileşenleri toz hale getirilerek besin takviyeleri formunda, pigmentasyon özelliği ile makyaj malzemelerinde yararlanılmaktadır. Bu derlemenin amacı mikroalglerin gıdalarda kullanım alanlarının incelenmesidir.

Keywords

Siyanobakteri , Mikroalg , Nütrasötik , Biyoteknoloji , Fonksiyonel Gıda

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