Die Zukunft wird „algig“-Lebensmittel aus dem Wasser, ihr Potenzial für eine pflanzenbasierte Ernährung

Zusammenfassung

Algen, unterteilt in Makroalgen und Mikroalgen, stellen eine vielversprechende Ressource dar. Die kommerzielle Nutzung von Algen steht jedoch vor Herausforderungen wie regulatorischen Hürden und Verbraucherakzeptanz, die die Zulassung neuer Algenarten oder -produkte zeitaufwändig machen können. Trotz der überwindbaren Hindernisse für eine groß angelegte Algenproduktion erfordert der kommerzielle Erfolg ein koordiniertes Vorgehen. Algen dienen als biologische Fabriken mit einem großen Potenzial an wertvollen Nährstoffen, darunter Fettsäuren, Carotinoide und Proteine. Diese bieten nicht nur Möglichkeiten zur Nahrungsversorgung, sondern tragen auch zu gesundheitlichen Vorteilen bei, u. a. als bioäquivalente Primärquelle für langkettige Omega-3-Fettsäuren, Antioxidantien und Polysaccharide zur Förderung der Darmgesundheit. Die Qualität und Sicherheit von Algen als Lebensmittel hängt in hohem Maße von den Anbaubedingungen ab und kann von diesen beeinflusst werden. Eine geschmackvolle Verarbeitung von Algen zu Produkten könnte die Akzeptanz erhöhen und ernährungsphysiologisch vollwertige Lebensmittel ermöglichen.

Abstract

Algae, categorized as macroalgae and microalgae, represent a promising resource. However, the commercial utilisation of algae faces challenges such as regulatory hurdles and consumer acceptance, which can make the approval of new algae species or products time-consuming. Despite the hurdles that can be overcome for large-scale algae production, commercial success requires a coordinated approach. Algae serve as biological factories with a large potential for valuable nutrients, including fatty acids, carotenoids and proteins. These not only provide nutritional opportunities but also contribute to health benefits, including as a bioequivalent primary source of long-chain omega-3 fatty acids, antioxidants and polysaccharides to promote gut health. The quality and safety of algae as a food depends largely on the cultivation conditions and can be influenced by these. Flavourful processing of algae into products could increase acceptance and enable nutritionally complete foods.

Schlüsselwörter

Algen - Nachhaltige Ernährung - Omega-3 Fettsäuren - Proteine - Carotinoide

Keywords

Algae - Sustainable nutrition - Omega-3 fatty acids - Proteins - Carotenoids

Publication History

Received: 09 February 2024

Accepted: 26 March 2024

Article published online:
07 October 2024

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