Spirulina – dlaczego określana jest mianem super food?

• Autorzy: Kępińska-Pacelik Jagoda , Biel Wioletta

Identyfikatory

DOI

10.15199/65.2022.5.2

Warianty tytułu

EN

Spirulina – why is it called super food?

• Języki publikacji: PL

Abstrakty

PL

Arthrospira (spirulina) wykorzystywana jest jako dodatek do diety ze względu na wysoką wartość odżywczą i bezpieczeństwo stosowania. Jest rodzajem należących do rzędu Oscillatoriales swobodnie pływających sinic. W przemyśle spożywczym wykorzystuje się głównie dwa gatunki: Arthrospira platensis i Arthrospira maxima. Spirulina, znana głównie ze względu na wysoką zawartość białka (około 80% w przeliczeniu na suchą masę), jest bogatym źródłem wielu związków biologicznie czynnych, w tym chlorofili i karotenoidów stosowanych m.in. jako barwniki w przemyśle spożywczym. Pigmenty te mają potencjalne korzyści zdrowotne dla organizmu wiążące się ze wzmocnieniem układu odpornościowego i zmniejszeniem ryzyka rozwoju przewlekłych chorób zwyrodnieniowych, chorób sercowo-naczyniowych i niektórych rodzajów nowotworów. Ponadto spirulina jest bogata w aminokwasy egzogenne, witaminy A, E i z grupy B, czy kwasy tłuszczowe, które wpływają na: obniżenie ciśnienia, zapobiegają miażdżycy i udarowi mózgu, przyspieszają redukcję tkanki tłuszczowej i obniżają poziom cholesterolu. Wykorzystanie spiruliny w przemyśle spożywczym nie ogranicza się tylko do barwienia żywności. Obecnie na rynku dostępne są między innymi ciastka, lody, jogurty oraz pieczywo z dodatkiem spiruliny. Jej dodatek może znacznie opóźnić proces utleniania lipidów i zmniejszyć populację niepożądanych drobnoustrojów, co skutkuje wydłużonym okresem przydatności do spożycia.

EN

Arthrospira (spirulina) is used as an addition to the diet due to its high nutritional value and safety of use. It is a genus of free-floating cyanobacteria belonging to the order of Oscillatoriales. Two species are used in the food industry: Arthrospira platensis and Arthrospira maxima. Spirulina is mainly known for its high protein content, which is around 80% of dry matter. Spirulina is a rich source of many compounds, such as chlorophylls and carotenoids, which are used in the food industry as dyes. Spirulina-derived pigments have the added benefit of potential health benefits for the body, and their consumption has been shown to boost the immune system and reduce the risk of developing chronic degenerative diseases, cardiovascular disease, and certain types of cancer. Moreover, spirulina is rich in essential amino acids, vitamins A, B, E and fatty acids. The presence of these compounds makes spirulina lower blood pressure, prevents atherosclerosis and stroke, accelerates the reduction of body fat and lowers cholesterol. The use of spirulina in the food industry is not limited to food coloring. Currently, the market includes, among others, cookies, ice cream, yoghurts and bread with the addition of spirulina. Its addition can significantly delay the lipid oxidation process and reduce the number of undesirable microorganisms, which results in an extended shelf life.

Słowa kluczowe

PL

Arthrospira; mikroalgi; spirulina; wartość odżywcza

EN

Arthrospira; microalgae; spirulina; nutritional value

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2022
• Tom: T. 76, nr 5
• Strony: 10--16
• Opis fizyczny: Bibliogr. 69 poz.

Twórcy

autor

Kępińska-Pacelik Jagoda

• Katedra Nauk o Zwierzętach Monogastrycznych, Pracownia Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

• https://orcid.org/0000-0001-5925-0694

autor

Biel Wioletta

• Katedra Nauk o Zwierzętach Monogastrycznych, Pracownia Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

• https://orcid.org/0000-0002-3385-6281

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Uwagi

Opracowanie rekordu ze środków MEiN, umowa nr SONP/SP/546092/2022 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2022-2023).