مروری بر کاربردهای جلبک اسپیرولینا پلاتنسیس در بهبود خواص تغذیه‌ای و عملکردی محصولات لبنی و استفاده در بازیافت ضایعات صنعت لبنی

نویسندگان
حامد حسن زاده اوچتپه 1
پریسا لطفی 2
بابک قنبرزاده 3
1 دانشگاه ایلام
2 دانشگاه ارومیه
3 دانشگاه تبریز
10.22034/FSCT.20.141.175
چکیده
اسپیرولینا(Spirulina) نام کلی ریزجلبک‌های رشته‌ای، چندسلولی و سبز آبی می‌باشد که دو جنس Arthrospira و spirulina اسپیرولینا های مهم خوراکی هستند. این جلبک رایج‌ترین و پرمصرف‌ترین جنس است که در زمینه‌های متعددی به ویژه صنایع غذایی و پزشکی مورد مطالعه و بررسی قرار گرفته است. تجزیه و تحلیل شیمیایی ریزجلبک اسپیرولینا نشان می‌دهد که منبع بسیار خوبی از برخی مواد مغذی درشت و ریز مغذی است. اسپیرولینا سرشار از پروتئین، ویتامین‌ها، اسیدهای آمینه ضروری، مواد معدنی و اسیدهای چرب ضروری می باشد که برای سلامتی حائز اهمیت هستند. پوشش سلولی اسپیرولینا از غشا نازک هیدروکربنی است که خیلی سریع توسط شیره معده هضم می‌شود، به همین دلیل اسپیرولینا کاملاً قابل هضم است و از غنی‌ترین منابع غذایی قابل دسترس نیز می‌باشد. با افزودن اسپیرولینا به جای پایدارکننده خواص تغذیه‌ای محصولات لبنی بهتر می‌شود و بافت و ظاهر و رنگ بهتری نسبت به اول خواهند داشت زیرا اسپیرولینا قابلیت استفاده به عنوان پایدارکننده را دارد. اضافه کردن 1 تا 5/1 درصد پودر اسپیرولینا به محصولات لبنی مانند پنیر باعث کاهش آب و رطوبت در آن می‌شود که این سبب نرم‌تر شدن آن خواهد شد و ارتباط مستقیم با افزایش عمر نگهداری آن دارد. صنایع لبنی از صنایع بسیار آلاینده محسوب می‌شود که حاوی محتوای بالای عناصری مانند فسفر، نیتروژن و کربن و... می باشد که ریزجلبک‌ها برای حذف کامل آلاینده‌هایی مانند فسفر و نیتروژن و... شناخته می‌شوند که جلبک سبز آبی اسپیرولینا توانایی استفاده از مواد مغذی فاضلاب صنایع لبنی و کاهش بار آلی را تا غلظت‌های پایین‌تر دارند تا آب تصفیه شده قابل استفاده مجدد باشد. به طور کلی افزودن اسپیرولینا باعث افزایش خواص تغذیه‌ای و بهبود ویژگی‌های فیزیکی خواهد شد و در صنایع مختلف مخصوصاً صنایع لبنی هم کارایی و مزایای متعددی می‌تواند ایجاد کند.
کلیدواژه‌ها
اسپیرولینا
لبنیات
ضایعات
خواص تغذیه ای
خواص عملکردی

موضوعات

عنوان مقاله English

An overview of the applications of Spirulina platensis algae in improving the nutritional and functional properties of dairy products and its use in the recycling of dairy industry waste

نویسندگان English

Hamed Hassanzadeh 1
Parisa Lotfi 2
Babak Ghanbarzadeh 3
1 Ilam University
2 Urmia University
3 University of Tabriz
چکیده English

Spirulina is the general name of filamentous, multicellular and blue-green microalgae, of which the two genera Arthrospira and spirulina are the most important foods. This algae is the most common and widely used species that has been studied and investigated in many fields, especially food and medical industries. Chemical analysis of spirulina microalgae shows that it is an excellent source of some macronutrients and micronutrients. Spirulina is rich in nutrients, vitamins, amino acids, minerals and fatty acids that are very important for health. The cell cover of spirulina is made of a thin hydrocarbon membrane that is very quickly digested by gastric juice, for this reason spirulina is completely digestible and is one of the richest food sources available. By adding spirulina, the nutritional properties of dairy products will be improved and they will have a better texture, appearance and color than before because spirulina can be used as a stabilizer and add 1 to 1.5% of spirulina powder to dairy products. Like cheese, it reduces water and moisture in it, which makes it softer and is directly related to increasing its shelf life. The dairy industry is one of the most polluted industries that contains elements such as phosphorus, nitrogen, carbon, etc., which microalgae use to completely remove pollutants such as phosphorus, nitrogen, etc., which become spirulina blue green algae. The use of nutrients in the dairy industry and the reduction of organic load are lower so that the water can be used.

کلیدواژه‌ها English

Dairy
Waste
Nutritional properties
Functional properties
Algae
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