The use of microalgae in the technology of functional food compositions
https://doi.org/10.37663/0131-6184-2022-6-87-97
Abstract
Search of innovative approaches in development of health food products rich in essential food nutraceuticals is becoming increasingly important in the modern world. Microalgae as a source of biologically active compounds have shown a high potential to meet the needs of the population from a therapeutic, prophylactic and environmental point of view. The article analyzes the main nutraceuticals of microalgae (Arthrospira platensis (cyanobacterium), Dunaliella salina, Diacronema lutheri, Tetraselmis viridis), formulates food compositions of functional orientation with their use (food seasoning for minced fish and jelly concentrate), recommendations for use in health-improving diets were given.
Supporting agencies: The work was carried out within the framework of the scientific project "Development of technology of functional food compositions from micro- and macrophytes" (reg. Number 122082200077-5)
About the Authors
L. V. Donchenko
Federal State Budgetary Educational Institution of Higher Education “Kuban State Agrarian University named after I.T. Trubilin” / (FSBEI HE Kuban SAU), Research Institute of Biotechnology and Food Certification
Russian Federation
Russian Federation
L.V. Donchenko – Doctor of Technical Sciences, Professor, Director of the Research Institute of Biotechnology and Food Certification
O. E. Bityutskaya
Food Technology of the Kerch State Marine Technological University (KSMTU)
Russian Federation
Russian Federation
O.E. Bityutskaya – Candidate of Technical Sciences, Associate Professor, Head of the Department
N. V. Sokol
Federal State Budgetary Educational Institution of Higher Education “Kuban State Agrarian University named after I.T. Trubilin” (FSBEI HE Kuban SAU)
Russian Federation
Russian Federation
N.V. Sokol – Doctor of Technical Sciences, Professor, Deputy Head of the Department "Technologies of storage and processing of crop products"
L. I. Bulli
Food Technology, Kerch State Marine Technological University (KSMTU)
Russian Federation
Russian Federation
L.I. Bulli – Candidate of Biological Sciences, Associate Professor of the Department
L. M. Esina
Azov-Black Sea Branch of the VNIRO Federal State Budgetary Educational Institution (AzNIIRH)
Russian Federation
Russian Federation
L.M. Esina – Head of the Sector of Technology for Processing Aquatic Bioresources of the Kerch Department
N. F. Mazalova
Kerch State Marine Technological University (KSMTU)
Russian Federation
Russian Federation
N.F. Mazalova – Candidate of Sciences of Public Administration, Associate Professor of the Department of "Food Technology"
O. V. Nikitenko
Kerch State Marine Technological University (KSMTU)
Russian Federation
Russian Federation
O.V. Nikitenko – Head of the Educational Laboratory of the Department – Department of "Food Technology"
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For citations:
Donchenko L.V., Bityutskaya O.E., Sokol N.V., Bulli L.I., Esina L.M., Mazalova N.F., Nikitenko O.V. The use of microalgae in the technology of functional food compositions. Fisheries. 2022;(6):87-97. (In Russ.) https://doi.org/10.37663/0131-6184-2022-6-87-97
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