The use of microalgae: spirulina, nori profira, nori kelp in the production of functional foods (analytical review)
https://doi.org/10.37493/2307-910X.2023.4.13
Abstract
The analysis of research conducted by domestic and foreign scientists in the field of the use of marine algae in the production of functional food products with a wide range of biological activity: antibacterial, antiviral, angticarcinogenic and anticoagulant showed that the use of brown algae containing heterogeneous polysaccharides "fucoidans", spirulina containing polyunsaturated fatty acids: γ-linolenic, oleic, and nucleic acids acid and characterized by a high content of vitamin B12, β-carotene, iron, calcium and phosphorus and having neutral organoleptic properties, as well as chlorella (Chlorella vulgaris) – a source of fat-soluble vitamins, choline, dietary fiber and minerals as a promising natural raw material is an urgent and promising application of functional and therapeutic and preventive nutrition during the period of rehabilitation after various diseases.
About the Authors
V. N. Orobinskaya
Pyatigorsk Institute (branch), North Caucasus Federal University
Russian Federation
Russian Federation
Valeria N. Orobinskaya – PhD in Technical Sciences, Leading Researcher of the Department of Planning and Organization of Research Work, Associate Professor of the Department of Food Technology and Commodity Science
Pyatigorsk
I. N. Pushmina
Siberian Federal University
Russian Federation
Russian Federation
Irina N. Pushmina – Dr. Sci. (Tech.), Professor of the Department of Technology and Organization of Public Catering
79, Svobodny Avenue, Krasnoyarsk, 660041
T. N. Lavrova
Pyatigorsk Institute (branch), North Caucasus Federal University
Russian Federation
Russian Federation
Tatiana N. Lavrova – Head of the Department of Planning and Organization of Research Work
Pyatigorsk
O. N. Pisarenko
Pyatigorsk Institute (branch), North Caucasus Federal University
Russian Federation
Russian Federation
Olga Nikolaevna Pisarenko – PhD in Philosophy, Associate Professor of the Department of Food Technology and Commodity Science
Pyatigorsk
S. A. Emelyanov
North Caucasus Federal University
Russian Federation
Russian Federation
Sergey A. Emelyanov – Cand. Sci. (Biol.), Dr. Sci. (Techn), Professor of the Department of Applied Biotechnology
Stavropol
D. A. Konovalov
Pyatigorsk Medical and Pharmaceutical Institute (branch), Volgograd State Medical University of the Ministry of Health of the Russian Federation
Russian Federation
Russian Federation
Dmitry A. Konovalov – Dr. Sci. (Pharm.), Professor, Head of the Department of Pharmacognosy, Botany and Technology of Herbal Medicines
Pyatigorsk
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Review
For citations:
Orobinskaya V.N., Pushmina I.N., Lavrova T.N., Pisarenko O.N., Emelyanov S.A., Konovalov D.A. The use of microalgae: spirulina, nori profira, nori kelp in the production of functional foods (analytical review). Modern Science and Innovations. 2023;(4):118-129. https://doi.org/10.37493/2307-910X.2023.4.13
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