Description du projet
Les algues pour la quête d'une poudre similaire au lait, respectueuse de l'environnement
Les protéines sont des composants essentiels de l’alimentation humaine. Outre les protéines animales, les algues et les protéines végétales constituent des alternatives intéressantes. En effet, les efforts visant à réduire la consommation de produits animaux sont bénéfiques pour l’environnement puisqu’ils permettent de réduire les émissions de gaz à effet de serre. Avec le soutien du programme Actions Marie Skłodowska-Curie, le projet ALGAPOW explorera la poudre à base d’algues comme substitut à la poudre de lait traditionnelle. Il étudiera la manière dont la formule et les caractéristiques physiques de l’aliment liquide initial à base d’algues influencent le développement de la structure de la poudre pendant le séchage par pulvérisation et les conséquences sur les propriétés finales de la poudre. L’impact du protocole de séchage par pulvérisation sur le profil de réhydratation de la poudre sera pris en compte pour la production durable de poudres de qualité.
Objectif
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.
Champ scientifique
Programme(s)
- HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA) Main Programme
Régime de financement
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European FellowshipsCoordinateur
91120 Palaiseau
France