Descripción del proyecto
Algas para crear un análogo a la leche en polvo respetuoso con el planeta
Las proteínas son un elemento esencial de la alimentación humana. Las algas y las proteínas de origen vegetal constituyen alternativas interesantes a las proteínas de origen animal. De hecho, los esfuerzos por reducir el consumo de productos de origen animal son beneficiosos para el medio ambiente, ya que pueden ayudar a disminuir las emisiones de gases de efecto invernadero. El equipo del proyecto ALGAPOW, que cuenta con el apoyo de las Acciones Marie Skłodowska-Curie, estudiará un polvo derivado de algas como sustituto a la leche en polvo convencional. Investigará cómo la fórmula y las características físicas del alimento líquido inicial derivado de las algas influyen en el desarrollo de la estructura del polvo durante el secado por pulverización, así como su efecto en las propiedades finales del polvo. El efecto del protocolo de secado por pulverización en el perfil de rehidratación del polvo se tendrá en cuenta para la producción sostenible de polvos de calidad.
Objetivo
Algae protein and plant protein are considered as novel and primary source of protein for the human being in future as it is now crucial to reduce our dependence on animal-based protein, notably to reduce greenhouse gas emissions. Also, among varied food structure, the powder matrix of the algae-plant-based formula will reduce transportation and storage costs due to lower water content, which is interesting for food industry. Moreover, the algae-plant-based powder can be a replacer to traditional dairy powder, which is namely milk-analogue powder. However, the formula of algae-plant-based solution and its powder has not been studied yet. This project therefore aims to 1/investigate the powder matrix of algae-plant based formula influenced by drying protocol, 2/demonstrate the rehydration profile of the powder matrix, and 3/improve the sustainable production of this powder. Technological and health potentiality of plant and algae protein for the production of functional food powders by spray drying will be investigated focusing on milk-analogue powder as a model. To achieve the sustainability of the process, mass and energy transfer will be modelled to identify optimal conditions for greener production. The physical characteristics of algae-plant-based initial liquid feed and final powder will be investigated. Both are linked and are of great significance on the development of powder structure during drying and on the final powder functional properties. Especially, the rehydration of algae-plant-based powder will be studied stepwise in comparison with the characteristics of feed solution and spray drying conditions, which can enlighten the smart design of powder matrix for instant breakage during rehydration. Lastly, the digestion of algae-plant-based powder and nutrition analysis pave path to alternate the real milk. As a fresh researcher, my career can be facilitated by this advanced research at AgroParisTech, internationally recognized institute on future food.
Ámbito científico
Palabras clave
Programa(s)
- HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA) Main Programme
Régimen de financiación
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European FellowshipsCoordinador
91120 Palaiseau
Francia