海藻和衍生生物活性化合物作为食品替代品:非洲的现状和未来前景
Clarisa Naa Shormeh Darko1, Freda Akua Ampiaw2, Benjamin Agyei-Tuffour2
1School of Natural Sciences and Health, Tallinn University, Narva mnt 29, 10120 Tallinn, Estonia.
Food chemistry
|November 1, 2024
概括
海藻提供了营养丰富的食物来源,但其在非洲的潜力在很大程度上仍未得到开发. 这篇评论探讨了海藻.
科学领域:
- 海洋生物学 海洋生物学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 海藻在全球范围内被公认为一种功能性食品,在亚洲和欧洲的消费量很大.
- 非洲海藻消费趋势和食品应用尚未得到充分记录.
- 坦桑尼亚是一个主要的euchumatoid生产国,在当地仅使用其每年收获的1%左右.
研究的目的:
- 审查商业重要海藻物种的营养和营养价值.
- 评估海藻消费的消费者安全措施.
- 探索海藻在非洲的潜在食品应用,考虑到国际和当地趋势.
主要方法:
- 科学出版物和行业报告的文献综述.
- 对关键海藻物种的营养特征和营养特性的分析.
- 检查消费者接受因素和行业在非洲扩大规模的挑战.
主要成果:
- 商业上可行的海藻种类具有显著的营养和营养潜力.
- 目前在非洲当地对采摘的海藻的利用是最小的,特别是在主要生产国.
- 有几个因素阻碍了消费者接受和非洲海藻产业的扩大.
结论:
- 开发海藻作为非洲的粮食来源需要解决营养价值,安全性和消费者看法.
- 克服消费者接受和行业扩大规模的障碍对于实现非洲海藻潜力至关重要.
- 这一审查为未来在非洲研究和开发基于海藻的食品产品提供了基础.
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