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www.ainia.es 1
Functional aspects of microalgae as novel food ingredients
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INDEX
1. AINIA general description. Ainia Bioproduction 03
2. Microalgae as functional ingredient in food 07
3. Requirements to develop a commercial productbased on microalgae 11
4. Prototype development for commercial products 13
5. Other markets and Business opportunities 25
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1. AINIA general description. AINIA Bioproduction
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ainia works for the following sectors:
•Food
•Environment and Energy
•Packaging
•Chemical products, cleaning and disinfection
•Cosmetics and body care
•Pharmaceutics and biomedicine
AINIA is a technology centre with more than 25 years of experience working to promote the competitiveness of companies through innovation. With over 700 member companies and 1,200 clients, is one of Europe's technology centreswith a largest business social base. Its mission is to give value to companies by leading innovation in a responsible and committed way.
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AINIA provides a wide variety of bioproduction services to companies. These range from feasibility and industrial scale-up studies to the provision of contract manufacturing services for the processing of living organisms for the development and/or modification of different products. We have considerable expertise in a broad range of fields including:
Bioproducción: AN INTEGRATIVE CONCEPT.INDUSTRIAL AND APPLIED BIOTECHNOLOGY
Production of microorganisms, industrial starter cultures and probiotics.
Development of high added-value compounds from selected microorganisms.
Biotransformation of products using selected microorganisms.
http://bioproduction.ainia.es/
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2. Microalgae as funtional ingredient in food
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Technological prospective of products enriched with microalgae
Source: GNPD (Global New Products Development).
Number of new product launches microalgae as an ingredient per year
Incorporation of microalgae as an ingredient ("functional") in the formulation of new products worldwide has experienced exponential growth, reaching a peak of launches in 2013
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Tendencies: Top microalgae in developing new products
Spirulina (followed by Chlorella) are the species most exploited as ingredients in new products launched in the past five years
Source: GNPD (Global New Products Development).
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3. Requirements to develop a commercialproduct based on microalgae
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> Requirements or "keys" for product development
LEGAL & COMERCIAL APTITUDE
FUNTIONAL APTITUDE
TECHNOLOGY APTITUDE
-Legal Framework and labeling foreach sector
-In Europe and our of Europe
-Nutritional effect and sostenibility
-To demonstrate “in vivo” effect” itsthe key
-Adjust to realistic time to the process industry. Remember: Time is money.
-Selection of technologies involved in integrated bioproduction process.
-Balancing cost vs yields vs market price
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4. Prototype development for commercialmicroalgae products 04
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Nutritional value: high protein (aa slightlydeficient in lysine and sulfur), minerals (iron, zinc, sodium, ...), vitamins (B12, folic Aido ...
beneficial health properties: Polyunsaturatedfatty acids (EPA, DHA, ...) carotenoids, polysaccharides, sterols, ...
Microalgae
Conventional Food
(pasta, crackers, bread, yogurt, beverages, ..)
Healthful
food
Design and development of healthy food
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The product must taste good
and accepted by the consumer
Must be scientific basis for
Nutritional and healthy
benefits .
Establishment
the recommended dose
commercial economic and technicalFEASIBILITY
The amount of microalgae / ingredient
in a food should be nutritionally significant
and bioavalaiblebioavalaible
Aspects to consider: Aspects to consider: Microalgae as an ingredient Microalgae as an ingredient
to Design of healthy foodto Design of healthy food
the ingredient to be administered
in a conventional manner
Knowing the microalgae healthy compoundsand their interaction
with other food components
The microalgae / ingredient should not reduce the nutritional value of
food
Design and development of healthy food
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SENSORIAL ACCEPTANCE TESTS
STEP 2. DEVELOPING HEALTHY FOOD
Prototype development with the incorporation of microalgae or
extract
Chemical and nutritional characterization
Organoleptic assessment
SELF LIFE ASSAYS
STEP 1. MICROALGAE: CELL BIOMASS OR BIOACTIVE COMPOUND (EXTRACTION)
Adjustment and stabilization of biomass or bioactive compound (spray, freeze, dehydration, ...)
SELECTION OF FOOD
PROTOTYPES
Steps in the development of healthy food
STEP 3. BIOAVAILABILITY STUDIES AND FUNCTIONALITY.STEP 3. BIOAVAILABILITY STUDIES AND FUNCTIONALITY.
Preclinical and clinical studies.
In vitro study of Bioavailability
In vitro evaluation of the functionality
Nutritional Intervention Studies in Human
Screening of the bioavailability and functionality of biomass homogenates or bioactive compounds
(in vitro studies with cell lines or biomarkers )
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All studies provide information about the product, but:
To affirm or declare a possible effect of the product on the human body related to health
Human clinical studies
It can be determined:
In vitro experiments
Studies in experimental animals
Clinical studies with people
EFSA Requirements•Functional characterization•Mechanism of Action•Establish the dose-response effect
STEP 3. BIOAVAILABILITY STUDIES AND FUNCTIONALITY.
Steps in the development of healthy food
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A bioactive compound to have functional effects on the body, it is required that:
Go through the digestive system intactGastrointestinal Resistance
Go through the intestinal wall Bioavailability
Release of the food matrix and can be potentially absorbed "bioaccessiblefraction"Bioaccessibility
Stable concentrations are maintained at the site of action to exert its health effectFunctionality
STEP 3. BIOAVAILABILITY STUDIES AND FUNCTIONALITY.
Preclinical and clinical studies.
Steps in the development of healthy food
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In vitro dynamic digester designed and developed by AINIA reproduces the natural conditions of the human gastrointestinal tract (stomach and small intestine)
Bioaccessibility of bioactive compounds: in vitro dynamic Digester
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in vitro Digester OF COLONIC FERMENTATION, designed and developed by AINIA reproduces the HUMAN GASTROINTESTINAL PROCESS (stomach, small intestine and colon)
Gastric digestion of food, which consists in transforming the bolus into chyme(digested gastric)
Decomposing continue intestinal digestion of nutrients and / or bioactive compounds, leading to the chyle(intestinal digested)
Estómago Intestino delgado
Colon ascendente
Colon transversal
Colon descendente
Fermentation by gut microbiota action that occurs in the large intestine (ascending colon, transverse and descending)
Colonic fermentation of bioactive compounds: in vitro Digester of Colonic Fermentation
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•methods are faster, less expensive and easy to handle
•with the possibility of samplinganywhere in the gastrointestinal tract
•good reproducibility in vivostudies
•assumes no ethical limitations
WHAT ARE in vitro systemsADVANTAGES
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• Study of bioavailability of minerals, omega-3 fatty acids,
polysaccharides, ... present in the biomass, algae extract or
fortified foods (iron, zinc, ..)
•Evaluation of interactions between nutrients provided by the microalgae and present in a food
Example Applications of in vitro Dynamic Digester with MICROALGAE
In vitro dynamic digester
Study of protein digestibility
Verification of the effectiveness of the microencapsulation of food components
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Examples of incorporating food microalgae: Chlorella vulgaris
F1: Control Sample F2: Concentration 1 F3: Concentration 2
1. Organoleptic Characteristics: Good texture and flavor in all formulations. Intense in Formula 3, but acceptable color in formula 2 internal consumer panel
2. Concentrations tested microalga incorporating the nutritional composition does not alter the product but a potential immunostimulant effect is observed.
F1: Control Sample F2: Concentration 2 F3: Concentration 3
1. After pasteurization the emulsion is destabilized.
2. Sensory characteristics: Good taste. Concentration of microalgae used result in mayonnaise with a color accepted by the internal panel of tasters
3. The incorporation of Chlorella vulgaris is a significant increase in the amount of carbohydrate in the product developed
Incorporation of microalgal biomass (lyophilized)
Incorporation of microalgal biomass conditioned (dried)
Cookies + Chlorella vulgaris
Sauce (mayonnaise) + Chlorella vulgaris
http://es.slideshare.net/ainiappt/inmugal-green-food-show
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Enhancement of the immune system from microalgae:
Bioproduction for novel green foods
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6. Other markets and Business opportunities
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> Other markets and Business opportunities
Fuente: http://www.igb.fraunhofer.de/en/competences/environmental-biotechnology/microalgae.html
FOOD
AGRICULTUREBIOMEDICINE
AND COSMETICS
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BIOBASED PRODUCTS IN AGRICULTURE
> Other markets and Business opportunities
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xxxx
> Índice detallado
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By bioproduction as a biotech technology
focused to industrial process viability.
Using as renewable starting material
composing the bioprocess culture
medium and suitable microorganisms.
For further approach is oriented to high
industrial viability from the beginning,
can be exploited as a means of low cost
culture medium, products and / or co-
products of the food industry (molasses
effluents of plants, canneries, slops, etc.)
and suitable microorganisms (usually
isolated from soil) that are regularly
involved in metabolic pathways of plants:
bacteria, fungi, yeasts and / or free-living
microalgae or lichen symbionts
>How can we get bioestimulant products from renewable sources in ainia?
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• compliance forecast changes in legislation. In the short
term it will be necessary to reduce the use of chemical
pesticides due to environmental impact and be harmful to
health.
• more sustainable crops, to avoid total or partial use of
chemicals.
• Biobased products do not generate chemical residues in
the final product, thus decreasing the impact on human
health.
• Mass production of low cost sustainable.
•Renewable raw materials such as microorganisms.
>Advantages over conventional treatments
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Conclusion
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> 3 GENERAL CONCLUSIONS
•Microalgae have great potential as novel food ingredients
•To demonstrate the functionality of microalgae as ingredients is possible to work with in vitro systems
•Microalgae can suppose new business opportunities such as new food ingredients and new biobased products in agriculture
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Thank you very much for yourattention
Mercedes Villa Carvajal
672 48 10 [email protected]
@Mercedesvillacwww.ainia.es