Plant-Based Foods and Latest Developments

Yıl 2023, Cilt: 6 Sayı: 2, 57 - 72, 30.12.2023

Ceren Özen İlkay Yılmaz

https://doi.org/10.35206/jan.1382644

Öz

In recent years, plant-based foods have been widely preferred due to their benefits to human health and economy, as well as their reduction of greenhouse gas emissions and their benefits to the environment. In order to meet the increasing need for plant protein, research has increased and different plant protein sources such as seaweed, spirulina, sugar beet leaves, alfalfa and hemp seeds have begun to be used in developed products. There are many studies on the benefits of an herbal diet, and many herbal products have been developed in recent years. However, most of the developed products have deficiencies in terms of appearance, texture, taste and nutritional value, and new methods need to be investigated to improve this situation. In addition, it would be wrong to say that all of the developed vegetable protein products are superior to animal sources in terms of nutritional value. In this review, plant protein sources were examined and studies on their health effects and bioavailability and the latest technological developments were evaluated.

Anahtar Kelimeler

Plant-based foods, plant- based proteins, animal foods, greenhouse gas, sustainability

Etik Beyan

yok

Destekleyen Kurum

yok

Proje Numarası

yok

Teşekkür

yok

Bitki Bazlı Gıdalar ve Güncel Gelişmeler

Öz

Bitki bazlı gıdalar son yıllarda insan sağlığına faydaları ve ekonomik olmalarının yanında sera gazı emisyonlarını azaltması, çevreye sağladığı yararlar sebebiyle de çok tercih edilmektedir. Bitkisel proteine artan ihtiyacı karşılamak için araştırmalar artmış ve deniz yosunu, spirulina, şeker pancarı yaprağı, yonca, kenevir tohumu gibi farklı bitkisel protein kaynakları da geliştirilen ürünlerde kullanılmaya başlanmıştır. Bitkisel beslenmeni yararlarına dair pek çok çalışma mevcuttur ve son yıllarda bitkisel kaynaklı pek çok ürün geliştirilmiştir. Fakat geliştirilen ürünlerin çoğunda görünüm, doku, lezzet ve besin değeri açısından eksikler vardır ve bu durumun iyileştirilmesi için yeni yöntemlerin araştırılması gerekmektedir. Ayrıca geliştirilen bitkisel protein ürünlerinin hepsinin besin değeri açısından hayvansal kaynaklardan üstün olduğunu söylemek yanlış olacaktır. Bu derlemede bitkisel protein kaynakları irdelenmiş ve sağlık etkileri ve biyoyararlanımlarına dair çalışmalar ile son teknolojik gelişmeler değerlendirilmiştir.

Anahtar Kelimeler

Bitki bazlı gıdalar, Bitkisel proteinler, Hayvansal gıdalar, Sera gazı, Sürdürülebilirlik

Proje Numarası

yok

Kaynakça

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