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

Year 2023, Volume: 11 Issue: 3, 1655 - 1665, 31.07.2023

Eda Nurko , Emine Nakilcioğlu , Semih Ötleş

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

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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