Functional aspects of microalgae as novel food ingredients

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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 26mvilla@ainia.es

@Mercedesvillacwww.ainia.es