how the alge produse in food
Answers
Answer:
The basic reaction for algae growth in water is carbon dioxide + light energy + water = glucose + oxygen + water. This is called autotrophic growth. It is also possible to grow certain types of algae without light, these types of algae consume sugars (such as glucose).
Explanation:
The basic reaction for algae growth in water is carbon dioxide + light energy + water = glucose + oxygen + water. This is called autotrophic growth. It is also possible to grow certain types of algae without light, these types of algae consume sugars (such as glucose).
Answer:
The FDA has designated a handful of microalgae species as GRAS (Generally Recognized As Safe); they are used in commercially available foods and supplements. Tetraselmis chuii is used as a seafood flavoring agent, Odeontella aurita is sold as a dietary supplement, and Crypthecodiuium cohnii produces DHA as a replacement for fish oil supplements.
Arthrospira, colloquially called Spirulina, and Chlorella have gained increasing hype as novel protein sources. Arthrospira and Chlorella have balanced amino acid profiles that include the essential amino acids. These proteins are similar to those in eggs and soybeans, making them well suited for the human diet. Additionally, Arthrospira and Chlorella contain significant amounts of polyunsaturated fatty acids, minerals, and vitamins. Studies have shown that these microalgae can be incorporated into extruded snacks and pastas to improve their nutritional content and can also act as a decolorizing agent in bread.
Microalgae offer substantial environmental benefits compared with traditional protein sources. Microalgae require less than 2.5 square meters of land per kilogram of protein produced, whereas beef uses 144,258 square meters per kilogram protein. Microalgae can also be cultivated on nonarable land and use minimal amounts of fresh water.
Unfortunately, microalgae processing technology is highly underdeveloped, making it expensive, particularly regarding harvesting and dewatering. Significant research and technological improvements are necessary before microalgae can become a widely utilized protein source.
Processing of Macroalgae as a Food Ingredient
Evidence of people eating seaweed dates back to the fourth and sixth centuries in Japan and China, respectively. A variety of seaweed species play pivotal roles in culinary traditions around the globe. With globalization and the internationalization of food markets, the use of edible seaweed and its acceptance as a food source have spread.
Hiziki (Hizikia fusiforme) is one interesting example of a commonly consumed seaweed. This brown macroalgae is harvested from the wild in Japan and cultivated in South Korea. After harvest, the seaweed is washed with seawater. Hiziki carries strong bitter and astringent flavors caused by its dark pigment compounds. To make it palatable, Hiziki is boiled with Eisenia bicyclis or Ecklonia cava, two milder species of brown seaweed, for 4–5 hours. This allows the hiziki’s pigment compounds to be replaced with the pigments from Eisenia or Ecklonia. The hiziki is then further steamed for 4–5 hours to eliminate phlorotannins. At this stage, the hiziki is cut and sun dried into a stable product called hoshi hiziki. Processed hiziki is commonly soaked for 10–15 minutes and added to stir-fry dishes or cooked with vegetables and tofu.
Processing Macroalgae Hydrocolloids
Many macroalgae species grow in turbulent waters and produce hydrocolloid compounds that provide the necessary flexibility and elasticity to prevent breaking in the rough currents. These hydrocolloids, including agar, sodium alginate, and carrageenan, are utilized extensively in the food industry for their gelling and thickening capabilities.
MAGAZINE
IFT