Anahtar Kelimeler
alg yağı
fonksiyonel gıda
sürdürülebilir gıda
ω-3 yağ asidi
Nasıl Atıf Yapılır
Özet
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.
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