PROTEIN FIBER-BASED OLEOGELS FOR FAT REPLACEMENT AND ASTRINGENCY MODULATION IN PLANT-BASED FOODS

Description du projet

Concevoir des substituts lipidiques d’origine végétale offrant de meilleures caractéristiques fonctionnelles et sensorielles

Le secteur agroalimentaire s’oriente vers des filières plus saines et durables afin de répondre à la demande des consommateurs en quête d’alternatives nutritives et appétissantes aux produits d’origine animale. Si les substituts végétaux de la viande et des produits laitiers peuvent constituer des alternatives plus saines en termes de lipides, beaucoup d’entre eux ne possèdent pas les caractéristiques fonctionnelles et sensorielles des graisses animales et laissent en bouche une sensation de sécheresse et d’astringence. Soutenu par le programme Actions Marie Skłodowska-Curie, le projet PRO-GEL va développer des substituts lipidiques durables d’origine végétale offrant des propriétés nutritionnelles, texturales et sensorielles optimisées. Il s'appuiera sur des techniques d’électrofilage pour structurer des fibres protéiques d’origine végétale en réseaux semi-solides appelés «oléogels», qui imitent la texture, le comportement de fusion et la sensation en bouche des graisses animales classiques.

Objectif

The transition to healthier and more sustainable food systems is a growing priority in the food industry, driven by the demand for alternatives that meet both nutritional needs and consumer preferences. In addition, several alternatives, such as plant-based ingredients and foods, show some sensorial constraints (e.g. astringency) that need to be addressed to meet consumers' preferences. Moreover, excessive consumption of unhealthy fats has been associated with an increased risk of chronic diseases. Partial or total replacement with healthier lipid alternatives, such as oleogels, emerges as a promising strategy to improve the lipid profile, while preserving the functionality and structure. The development of plant-based foods with modulated astringency and healthier lipid composition, can increase acceptance among different consumer profiles, promote healthier food choices and offer sustainable alternatives to the global ecological crises that affect the production chain. Our goal is to develop innovative oleogels structured with electrospun plant protein-based fibers to replace unhealthy fats and improve the sensory quality of plant-based foods, fully aligned with European (EU) priorities. Furthermore, investigating the combination of proteins to produce electrospun fibers that will be able to structure lipid phases represents a significant advance in the field of oleogels, and also aligns with the transition to more plant-based food systems. PRO-GEL proposes to demonstrate, for the first time, how plant-based fibers can be used for the production of oleogels that can be used to modulate the sensory perception of astringency. By fostering innovation in food personalization and enabling the development of healthier and more sustainable food structures, PRO-GEL contributes to the transition toward a fair, environmentally friendly, and resilient food system, as envisioned by EU policy frameworks, such as Farm to Fork strategy and Green Deal.