ALGAE-BASED PROTEIN SPORTS NUTRITION DRINKS AND SEAWEED-ENRICHED BEVERAGES
Kitapta bölümler > Mesleki Kitap · 2024
Yazarlar: Hatice TEKOĞUL, Berna KILINÇ
AQUACULTURE AND FISHERIES: INTERDISCIPLINARY APPROACHES TO SUSTAINABLE DEVELOPMENT, Mesleki Kitap, İksad Yayınevi, B, Uluslararası, 2024, ss 63-89, Türkiye, Ankara
DOI: https://dx.doi.org/10.5281/zenodo.14251518
Özet
<p>Sports drinks, called isotonic and liquid substitute drinks, are generally considered drinks formulated to rapidly replace fluids, electrolytes, and carbohydrate fuel for working muscles (Guo et al., 2025). The industry of sports nutrition drinks began in the 1960s as a response to the needs of athletes for hydration and recovery after exercise. New ingredient technologies connected to research in sports nutrition have facilitated the introduction of multiple beverage offerings to the market, thereby creating a whole new industry dedicated to meeting the nutritional needs of athletes. Protein supplementation in the form of drinks began as low-cost by-products of fat and cheese production processes. It was initially made available as raw materials for commercial soy and dairy protein products aimed at bodybuilders. By 2015, the combined hard drink mixes and sports drinks categories were worth more than seven billion dollars in the United States. Initially, a niche market was where products were consumed primarily by athletes and sports enthusiasts; in the late 2000s, the categories saw mainstream appeal as world-class multinational companies launched their mass-marketed nutritious drinks (Galaz, 2019). Research showed that sportsrelated food and beverage products created positive emotions, excitement, and self-image among adults and children. Despite this, the authors reported thatself-regulatory pledges made by food companies to limit exposure to unhealthy products to children have not improved the nutritional quality of foods marketed to children. For this reason, the authors also stated that more sports organizations and athletes should stop promoting unhealthy food products and drinks and work with health professionals to promote healthy eating habits among young people (Bragg et al., 2018). One of the main macronutrients that is necessary for human nutrition is protein. Due to the high cost of protein sources, particularly those derived from animals, extensive research has been done to find substitutes. One of the newer protein sources is seaweed, often known as macroalgae (Thiviya et al., 2022). Algae can be ingested fresh, fermented, dried, or frozen. They can also be crushed into various sizes of flakes, granules, or powders (Mouritsen et al., 2019). Additionally, they are an attractive food source to address food security and nutrition concerns due to their healthfulness, sustainability, minimal environmental footprint, and low production costs. They are increasingly used in many food systems to reap the nutritional benefits for human health (Kumar et al., 2023). Since vegetables and fruits are inadequate providers of vital fatty acids and vitamin B12 (cobalamin), seaweeds can serve as a vegetarian substitute. Functional food items and supplements made from seaweed have a lot of potential health advantages and may even be able to alleviate malnutrition (Imchen, 2021). Although seaweeds have been utilized as food from ancient times, mostly in Asian countries, they are mostly used in Western countries as gelling agents and colloids for the food, pharmaceutical, and cosmetic industries (Penalver et al., 2020). They are also rich in many bioactive compounds such as vitamins, proteins, fibers, minerals, essential amino acids, fatty acids, and pigments, giving them exceptional antihypertensive, antidiabetic, antioxidant, anti-inflammatory, antitumor, antiviral, and antimicrobial properties. They could contribute to future global security in functional foods and nutraceuticals, and be an important compound in the pharmaceutical and biotechnology industries for drug development, among other uses (Salido et al., 2024). Functional food is a type of food that provides additional or enhanced benefits over and above its basic nutritional value (Lim et al., 2021). Seaweeds are an important resource used in the production of many functional foods (Kılınç and Kılınç, 2022). </p>