Descrizione del progetto
Le alghe sono in lizza per la produzione di una polvere analoga a quella di latte e rispettosa del pianeta
Le proteine sono componenti essenziali dell’alimentazione umana. Le alghe e le proteine vegetali rappresentano alternative interessanti alle proteine animali.In effetti, i tentativi volti a ridurre il consumo di prodotti animali fanno bene all’ambiente poiché possono attenuare le emissioni di gas a effetto serra. Grazie al sostegno del programma di azioni Marie Skłodowska-Curie, il progetto ALGAPOW studierà la polvere a base di alghe nell’ottica di sostituirla al latte in polvere tradizionale. Analizzerà in che modo la formulazione e le caratteristiche fisiche dell’alimento liquido iniziale a base di alghe incidono sullo sviluppo della struttura della polvere durante l’essiccazione a spruzzo e le conseguenze sulle proprietà finali della polvere. Verrà tenuto conto dell’impatto dell’essiccazione a spruzzo sul profilo di reidratazione della polvere per la produzione sostenibile di polveri di qualità.
Obiettivo
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.
Campo scientifico
Parole chiave
Programma(i)
- HORIZON.1.2 - Marie Skłodowska-Curie Actions (MSCA) Main Programme
Meccanismo di finanziamento
HORIZON-TMA-MSCA-PF-EF - HORIZON TMA MSCA Postdoctoral Fellowships - European FellowshipsCoordinatore
91120 Palaiseau
Francia