Alternatif ve sürdürülebilir bir gıda kaynağı olarak algler

Year 2022, Volume: 1 Issue: 1, 101 - 117, 25.12.2022

Derya Deniz Şirinyıldız , Aslı Yorulmaz

Abstract

Algler; güneş ışığı, su ve karbondioksiti biyokütleye dönüştürebilen hücre fabrikaları olarak bilinirler. Yaygın olarak büyüklüklerine göre sınıflandırılan algler (mikroalgler ve makroalgler), çok fazla çeşitlilik gösterebilen heterojen organizma gruplarıdır. Algler türe, yetiştiği bölge, mevsim, hasat şekli, depolama koşulları ve gıda işleme tekniklerine bağlı olarak değişiklik göstermek ile birlikte, yapılarında yüksek miktarda lipit (%20-80), protein (%39-71) ve diyet lifi içermektedir. Ayrıca sterol, vitamin, pigment, α-tokoferol, β-karoten, glutatyon, askorbik asit, flavonoidler, hidrokinonlar, fikosiyaninler, prolin, fenolik bileşikler, poliaminler ve özellikle çoklu doymamış yağ asitleri (ω-3 yağ asitleri) içerikleri nedeniyle iyi bir besin kaynağı olarak kabul edilmekte ve fonksiyonel gıda üretiminde kullanılmaktadır. Alglerin barındırdıkları bu değerli biyoaktif bileşenler sayesinde antioksidan, antimikrobiyal, antiinflamatuar ve antikarsinojen etkiye sahip oldukları düşünülmektedir. Uzun yıllardır insan diyetinin bir parçası olarak olan alglerin tüketiminin en fazla görüldüğü ülke Japonya’dır. Alg üretimi konusunda ise Çin ve Endonezya önderlik etmektedir. Algler, gıda olarak kullanımının yanı sıra, gıda takviyesi üretiminde, hayvan yemi olarak, kozmetik ve ilaç endüstrisinde, biyoenerji ve biyoyakıt üretimi sırasında hammadde olarak tercih edilmektedir. Algler azot sabitleyici biyogübreler olarak kullanımlarının yanı sıra, aynı zamanda sera gazı emisyonunun azaltılması ve biyolojik iyileştirme uygulamalarında kullanılmaktadır.
Bu çalışmada alglerin bileşimi, özellikleri, sınıflandırılmaları, üretimi ve hasatı, ayrıca alg yağı hakkında bilgi verilmiştir. Çalışmanın amacı sürdürülebilir, alternatif, yenilikçi ve daha iyi değerlendirilme potansiyeli oldukça yüksek olan bir kaynağa dikkat çekmek, özellikle bir ω-3 kaynağı olarak alglerin tanıtılması ve alg kullanımı ile zenginleştirilmiş gıdaların takviye edici olarak insan diyetinde yer alması konusunda bilgi sunmaktır.

Keywords

Alg, alg yağı, fonksiyonel gıda, sürdürülebilir gıda, ω-3 yağ asidi

Thanks

Derya DENİZ ŞİRİNYILDIZ, TÜBİTAK 2211-A ve YÖK 100/2000 Doktora Burs Programları tarafından desteklenmiştir.

Algae as an alternative and sustainable food source

Abstract

Algae are known as cell factories that can convert sunlight, water and carbon dioxide into biomass. Algae, commonly classified by their size (microalgae and macroalgae), are heterogeneous groups of organisms that can vary greatly. Algae contain high amounts of lipid (20-80%), protein (39-71%) and dietary fiber depending on species, the region where it grows, the season, the way of harvesting, storage conditions and food processing techniques. Moreover, due to their there are sterol, vitamin, pigment, α-tocopherol, β-carotene, glutathione, ascorbic acid, flavonoids, hydroquinones, phycocyanins, proline, phenolic compounds, polyamines and polyunsaturated fatty acids (ω-3 fatty acids) contents, they are considered as good food sources and are used in the production of functional food. Thanks to these valuable bioactive components, algae are thought to have antioxidant, antimicrobial, anti-inflammatory and anticarcinogenic effects. The country with the highest consumption of algae, which is a part of the human diet for many years, is Japan. China and Indonesia lead the way in algae production. In addition to its use as food, algae is preferred as a raw material in the production of food supplements, animal feed, in the cosmetics and pharmaceutical industries, and in the production of bioenergy and biofuels. Algae are also used in greenhouse gas emission reduction and biological remediation applications, as well as their usage as nitrogen-fixing biofertilizers.
In this study; information about the composition, properties, classification, production and harvesting of algae as well as algal oil is given. The aim of the study is to draw attention to a resource that is sustainable, alternative, innovative and has a high potential for better evaluation and to provide information about the introduction of algae as a source of ω-3 and the inclusion of foods enriched with the use of algae in the human diet as supplements.

Keywords

Algae, algal oil, functional food, sustainable food, ω-3 fatty acid

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