Yenilikçi Gıda Ürünlerinin Geliştirilmesinde Alternatif Bir Kaynak:Mikroalgler

Year 2021, Volume: 4 Issue: 1, 80 - 90, 30.06.2021

Zeynep Nale

Abstract

Mikroalgler nüfusun sürdürülebilir bir gıda tedariğine duyduğu gereksinimi karşılayabilecek önemli potansiyele sahip kaynaklardır. Mikroalgler sadece önemli bir protein kaynağı olarak değil, aynı zamanda insan sağlığı üzerine olumlu etkileri bulunan biyoaktif bileşenlerce zengin olmaları açısından da önemlidir. Sahip oldukları antioksidatif, antihipertansif, antikarsinojenik etkiler yenilikçi ve fonksiyonel gıda üretiminde dikkatleri mikroalglere ve özellikle mikroalg bazlı proteinlere çekmiştir. İnsan sağlığı üzerine etkilerini direk inceleyen bilimsel nitelikte bir çalışma olmamakla birlikte şu anda literatürde yapılmış uygulamalar gıda ürününe alg biyokütlesinin tamamen eklenmesi veya belirli bazı bileşenlerin eklenmesi şeklindedir.

Keywords

Mikroalg, Protein, Biyoaktif Bileşenler, Yenilikçi Gıda Uygulamaları

Supporting Institution

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Project Number

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Thanks

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Alternative Source for the Development of Innovative Food Products: Microalgae

Abstract

Microalgae are resources that have significant potential to meet the population's need for a sustainable food supply. Microalgae are important not only as an important source of protein, but also they are rich in bioactive components that have positive effects on human health. Their antioxidative, antihypertensive, anticarcinogenic effects have drawn attention to microalgae and especially microalgae-based proteins in the production of innovative and functional foods. Although it is not a scientific study that directly examines the effects on human health, the applications in the literature are in the form of adding algae biomass to the food product completely or adding certain components of algae.

Keywords

Microalgae, Protein, Bioactive Compounds, Innovative Food Applications

Project Number

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