Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp.

Eda Nurko; Emine Nakilcioğlu; Semih Ötleş

doi:10.29130/dubited.1146266

TR EN

Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp.

Abstract

Dünya nüfusunun hızla artmasıyla birlikte enerji krizleri, iklim değişiklikleri, küresel ısınma, gıda yetersizliği ve dengesiz beslenme gibi sorunların beraberinde geleceği tahmin edilmektedir. Bu sorunların öngörülmesiyle birlikte, insanoğlu alternatif gıda kaynaklarına ihtiyaç duymaya başlamıştır. Yüksek besin içerikleri, sağlığa olumlu etkileri ve sürdürülebilirlikleri ile ilgi gören algler, fonksiyonel gıda olmaya aday ürünler olarak değerlendirilmektedir. Deniz florasının yaklaşık %95’ini oluşturan algler, acı, tatlı, tuzlu, alkali sularda ve topraklarda yetişebilmektedir. Ekonomik ve kolay üretime sahip olmaları nedeniyle gelecekte besin ihtiyacının karşılanabileceği kaynaklardır. İmmünomodülatör, antibakteriyel, antioksidan gibi fazla sayıda sağlığa faydalı etkileri ile Alzheimer hastalığı, alerjik hastalıklar, kardiyovasküler hastalıklar gibi birçok hastalığı önleyici etkilere de sahiptir. Özellikle proteinler, lipitler, çoklu doymamış yağ asitleri (PUFA), polisakkaritler, pigmentler ve polifenoller bakımından zengin olan algler, mikroalgler ve makroalgler olmak üzere ikiye ayrılmaktadır. Bu derleme çalışmasında, mikroalglerden olan Spirulina sp. ve Chlorella sp. hakkında literatür taraması yapılmış, besin içeriklerine, sağlık etkilerine ve gıda endüstrisinde yapılan zenginleştirme çalışmalarına kısaca değinilmiştir.

Keywords

alternatif gıda, Chlorella sp., mikroalg, Spirulina sp., zenginleştirme

Microalgae for The Food of Future: Spirulina sp. and Chlorella sp.

Abstract

With the rapid increase in the world population, it is estimated that problems such as energy crises, climate changes, global warming, food insufficiency and unbalanced nutrition will come along. With the prediction of these problems, human beings started to need alternative food sources. Algae, which attracts attention with their high nutritional content, positive effects on health and sustainability, are considered as candidate products to be functional foods. Algae, which make up about 95% of the marine flora, can grow in brackish, fresh, salty, alkaline waters and soils. They are sources where food needs can be met in the future due to their economic and easy production. It has many beneficial effects on health such as immunomodulator, antibacterial, antioxidant, and also has preventive effects on many diseases such as Alzheimer's disease, allergic diseases, cardiovascular diseases. Algae, which are about Spirulina sp. and Chlorella sp., which are microalgae, was made, and their nutritional content, health effects and enrichment studies in the food industry were briefly mentioned.

Keywords

alternative food, Chlorella sp., microalgae, Spirulina sp., enrichment

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Details

Primary Language

Turkish

Subjects

Engineering

Journal Section

Review

Authors

Eda Nurko ^*
0000-0001-9598-7407
Türkiye

Emine Nakilcioğlu
0000-0003-4334-2900
Türkiye

Semih Ötleş
0000-0003-4571-8764
Türkiye

Publication Date

July 31, 2023

Submission Date

July 20, 2022

Acceptance Date

November 15, 2022

Published in Issue

Year 2023 Volume: 11 Number: 3

DOI

https://doi.org/10.29130/dubited.1146266

IZ

https://izlik.org/JA82UG97TT

APA

Nurko, E., Nakilcioğlu, E., & Ötleş, S. (2023). Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp. Duzce University Journal of Science and Technology, 11(3), 1655-1665. https://doi.org/10.29130/dubited.1146266

AMA

1.Nurko E, Nakilcioğlu E, Ötleş S. Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp. DUBİTED. 2023;11(3):1655-1665. doi:10.29130/dubited.1146266

Chicago

Nurko, Eda, Emine Nakilcioğlu, and Semih Ötleş. 2023. “Geleceğin Gıdaları İçin Mikroalgler: Spirulina Sp. Ve Chlorella Sp”. Duzce University Journal of Science and Technology 11 (3): 1655-65. https://doi.org/10.29130/dubited.1146266.

EndNote

Nurko E, Nakilcioğlu E, Ötleş S (July 1, 2023) Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp. Duzce University Journal of Science and Technology 11 3 1655–1665.

IEEE

[1]E. Nurko, E. Nakilcioğlu, and S. Ötleş, “Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp”., DUBİTED, vol. 11, no. 3, pp. 1655–1665, July 2023, doi: 10.29130/dubited.1146266.

ISNAD

Nurko, Eda - Nakilcioğlu, Emine - Ötleş, Semih. “Geleceğin Gıdaları İçin Mikroalgler: Spirulina Sp. Ve Chlorella Sp”. Duzce University Journal of Science and Technology 11/3 (July 1, 2023): 1655-1665. https://doi.org/10.29130/dubited.1146266.

JAMA

1.Nurko E, Nakilcioğlu E, Ötleş S. Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp. DUBİTED. 2023;11:1655–1665.

MLA

Nurko, Eda, et al. “Geleceğin Gıdaları İçin Mikroalgler: Spirulina Sp. Ve Chlorella Sp”. Duzce University Journal of Science and Technology, vol. 11, no. 3, July 2023, pp. 1655-6, doi:10.29130/dubited.1146266.

Vancouver

1.Eda Nurko, Emine Nakilcioğlu, Semih Ötleş. Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp. DUBİTED. 2023 Jul. 1;11(3):1655-6. doi:10.29130/dubited.1146266

Geleceğin Gıdaları İçin Mikroalgler: Spirulina sp. ve Chlorella sp.

Abstract

Keywords

Microalgae for The Food of Future: Spirulina sp. and Chlorella sp.

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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