EP3035807A2 - Procede de preparation de compositions de farine de microalgues riches en lipides de qualite organoleptique optimisee - Google Patents

Procede de preparation de compositions de farine de microalgues riches en lipides de qualite organoleptique optimisee

Info

Publication number
EP3035807A2
EP3035807A2 EP14789310.1A EP14789310A EP3035807A2 EP 3035807 A2 EP3035807 A2 EP 3035807A2 EP 14789310 A EP14789310 A EP 14789310A EP 3035807 A2 EP3035807 A2 EP 3035807A2
Authority
EP
European Patent Office
Prior art keywords
microalgae
chlorella
minimum medium
flour
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP14789310.1A
Other languages
German (de)
English (en)
French (fr)
Inventor
Amandine DRUON
Marie LE RUYET
Laurent Segueilha
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Corbion Biotech Inc
Original Assignee
Roquette Freres SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Roquette Freres SA filed Critical Roquette Freres SA
Publication of EP3035807A2 publication Critical patent/EP3035807A2/fr
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/12—Unicellular algae; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a novel process for the fermentative preparation of flour compositions of lipid-rich Chlorella microalgae having an optimized sensory profile, which allows them to be incorporated into food formulations without generation of flavors. undesirable.
  • algae there are several species of algae that can be used for food, most of which are "macro-algae” such as kelp, sea lettuce (Ulva lactuca) and red algae Porphyra (cultivated in Japan) or “dulse” (Palmaria palmata).
  • “macro-algae” such as kelp, sea lettuce (Ulva lactuca) and red algae Porphyra (cultivated in Japan) or “dulse” (Palmaria palmata).
  • microalgae ie photosynthetic or unicellular microscopic algae algae, of marine origin or not, grown for their applications in the biofuels or food.
  • spirulina (Arthrospira platensis) is grown in open lagoons (by phototrophy) for use as a dietary supplement or incorporated in small amounts in confectionery or beverages (usually less than 0.5% w / w).
  • microalgae rich in lipids including some species of Chlorella type, are also very popular in Asian countries as food supplements (mention is made of microalgae of the genus Crypthecodinium or Schizochytrium producers of omega 3 fatty acids).
  • Chlorella microalgae flour The production and use of Chlorella microalgae flour are for example described in WO 2010/120923 and WO 2010/045368.
  • microalgae flour which can be composed mainly of monounsaturated oils, can offer nutritional and health benefits over saturated, hydrogenated and polyunsaturated oils often found in conventional food products.
  • microalgae flour powders When it is desired to industrially manufacture microalgae flour powders from their biomass, significant difficulties remain, not only from the technological point of view, but also from the point of view of the sensory profile of the compositions produced. Indeed, if algae powders, for example manufactured with photosynthetically grown algae in outdoor ponds or by photobioreactors, are commercially available, they have a dark green color (bound to chlorophyll) and a strong, unpleasant taste. .
  • chlorella As for chlorella, the descriptor commonly accepted in this field is the taste of "green tea", a little similar to other green vegetable powders such as green barley powder or green wheat powder, taste attributed to its strong chlorophyll content.
  • the present invention relates to a fermentation process in which the microalgae are cultured in a so-called "minimum" culture medium.
  • the minimum medium is a
  • - is deprived of one or more vitamins of group B, in particular vitamins of the choline and inositol type.
  • the minimum medium contains a reduced amount of sulfur source, preferably a reduced amount of MgSO 4 and / or (NhU 3 SCU),
  • the minimum medium may not contain more than 1 g / MgSC> 4 or may contain about 1 g / L MgSC> 4. It may also contain no more than 0.2 g / L of (NhU ⁇ SCU or may contain about 0.2 g / L of (NhU ⁇ UCS.
  • the minimum medium is deprived of one or more vitamins of group B.
  • the minimum medium may not contain choline and / or inositol. Preferably, it contains neither choline nor inositol.
  • the organoleptic qualities of the flour compositions can be evaluated by means of a tasting composition prepared by mixing 5-10% of microalgae flour composition, 0.5-2% sugar, 0.1-0.5% d vanilla aroma and skim milk; the percentages being expressed by weight of the tasting composition, homogenizing the composition prior to heating at 60-85 ° C for 2-10 minutes.
  • the microalgae may be selected from Chlorella protothecoides, Chlorella kessleri, Chlorella minutissima, Chlorella sp., Chlorella sorokiniama, Chlorella luteoviridis, Chlorella vulgaris, Chlorella reisiglii, Chlorella ellipsoidea, Chlorella saccarophila, Parachlorella kessleri, Parachlorella beijerinkii, Prototheca stagnora and Prototheca moriformis.
  • the microalgae belong to the genus Chlorella, and most preferably are Chlorella protothecoides.
  • the microalgae are deprived of chlorophyll pigments. These microalgae can especially be grown in the dark or are unable to produce, or have a reduced production capacity, chlorophyll pigments.
  • the present invention also relates to a lipid-rich microalgae flour composition obtained by the process according to the invention, as well as the use of this flour composition for the preparation of a food composition.
  • a microalgae flour composition has an "optimized sensory profile" or “optimized organoleptic quality", when its evaluation by a sensory panel in food formulation (for example in an ice cream or in a composition of tasting as described below) concludes that there are no defects that alter the organoleptic quality of said food formulations containing these microalgae flour compositions.
  • organoleptic quality is meant the property of a food in terms of taste, smell, appearance, color and consistency.
  • total content is meant the sum of the contents for each of the volatile organic compounds in the list.
  • microalgae flour should be understood in its broadest interpretation and as designating, for example, a composition comprising a plurality of microalgae biomass particles.
  • the microalgae biomass is derived from microalgae cells, which may be whole or broken, or a mixture of whole and broken cells.
  • microalgae that are the subject of the present invention are therefore preferably microalgae of the genus Chlorella, more particularly Chlorella protothecoides, more particularly Chlorella deprived of chlorophyllian pigments, by any method known per se to those skilled in the art (either by the fact that the culture is carried out in the dark, or because the strain has been mutated so as to no longer produce these pigments).
  • the lipid-rich microalgae may be chosen, in a non-exhaustive manner, from Chlorella protothecoides, Chlorella kessieri, Chlorella minutissima, Chlorella sp., Chlorella sorokiniama, Chlorella luteoviridis, Chlorella vulgaris, Chlorella reisiglii, Chlorella ellipsoidea, Chlorella saccarophila, Parachlorella kessieri, Parachlorella beijerinkii, Prototheca stagnora and Prototheca moriformis.
  • the microalgae flour composition is a composition of Chlorella flour, and in particular Chlorella protothecoides.
  • the culture medium recommended in this patent application is a complex fermentation medium, comprising:
  • a carbon source (glucose, fructose, sucrose, galactose, xylose mannose, rhamnose, arabinose ).
  • a source of nitrogen such as proteins, soy flour, yeast extract, corn quenching water, etc.
  • elements in trace such as zinc, boron, cobalt, copper, manganese and molybdate, made in the form of ZnC, H3BO4, C0CI2.6H2O, CUCI2.2H2O, MnCl 2 .4H 2 0 ( ⁇ 4) 6 ⁇ 7 ⁇ 24 .4 ⁇ 2 0),
  • a minimal medium is conventionally defined as a medium containing only the chemical elements strictly necessary for the growth of the microalgae, in a form usable by microalgae having no particular requirement.
  • the minimum medium then contains:
  • a source of carbon and energy generally glucose
  • a source of potassium and phosphorus for example K2HPO4
  • a source of nitrogen and sulfur for example (NH 4 ) 2SO 4
  • a source of magnesium and sulfur for example MgSCUTHbO
  • a source of calcium for example CaCl2.2H20
  • a source of iron for example FeSCMJhbO;
  • sources of trace elements salts of Cu, Zn, Co, B, Mn, Mo;
  • vitamins (thiamine, biotin, vitamin B12 ).
  • the Applicant company has defined a very simple tasting matrix that nevertheless makes it possible to make an organoleptic evaluation similar to that obtained with much more complex and very different recipes such as an ice cream or a brioche.
  • This tasting matrix of microalgae flour compositions includes: 5-10% of microalgae flour composition, preferably about 7%; 0.5-2% sugar, preferably about 1%;
  • vanilla flavor preferably about 0.25%
  • skim milk preferably about 91.75%
  • the preparation of a tasting composition as described above is homogenized, heated to 60-85 ° C, preferably about 75 ° C, for 2-10 minutes, preferably about 5 minutes.
  • a sensory panel is defined.
  • This sensory panel is formed to evaluate the sensory properties of different batches of microalgal flour compositions, particularly Chlorella protothecoides biomass flour.
  • a set of individuals, at least 10, 20 or 30, in particular about 15, are pooled to evaluate descriptors of several microalgal flour compositions, preferably in comparison with a reference microalgae flour sample identified as consistent, that is to say of acceptable organoleptic quality (lot reference No. 1) and another sample of organoleptic quality very unacceptable (lot referenced No. 2).
  • the microalgal flour compositions are tested in the form of a tasting composition according to the present document.
  • the compositions may be tested in any other form desired by those skilled in the art, for example in the form of ice cream or bread-making product such as a brioche.
  • the reference batch of acceptable organoleptic quality is a composition of microalgae flour in the sense that it has the "satisfactory" sensory profile of all these descriptors.
  • the reference batch of organoleptic quality very unacceptable is a lot not satisfying the descriptors relating to aromatic notes, that is to say the descriptors flavors and flavors, because it has for example a significant vegetable aftertaste.
  • the reference batch of acceptable organoleptic quality is not necessarily the microalgae flour composition having the optimal sensory profile: it is preferably a microalgae meal composition perceived by the sensory panel. as "satisfactory", in particular with a score of 5, on all the descriptors tested.
  • the microalgae flour tested compositions are classified by the sensory panel on either side of this reference batch of acceptable organoleptic quality.
  • compositions tested are classified by the sensory panel relative to the reference batch (s) of acceptable or unacceptable organoleptic quality, preferably relative to the reference batch (s) of acceptable organoleptic quality. .
  • the first step results in the classification of the various flour compositions of microalgae tested according to their organoleptic quality.
  • ANOVA analysis of variances
  • PCA Principal Component Analysis
  • the present invention relates to a process for the preparation, by fermentation, of flour compositions of microalgae rich in lipids of optimized organoleptic quality.
  • the microalgae preferably microalgae of the genus Chlorella and more particularly Chlorella protothecoides, are cultivated in a minimum medium.
  • the biomass thus obtained can then be transformed into microalgae flour.
  • the minimum medium as used in the present invention comprises a source of carbon, potassium, phosphorus, nitrogen, magnesium, calcium, iron, trace elements and vitamins.
  • the minimum medium comprises the following compounds: Glucose, KH 2 PO 4 , NaH 2 PO 4 , MgSO 4 , (NH 4 ) 2 SO 4 , CaCl 2 , FeSO 4 , MnSO 4 , CoSO 4 , CuSO 4 , ZnSO 4 , H 3 BO 3, Na 2 MoO 4 , Thiamine, Biotin, Vitamin B 12, Calcium pantotenate and p-Aminobenzoic acid, and optionally Inositol and / or Choline chloride.
  • this minimum medium comprises a reduced amount of sulfur source and / or is deprived of one or more vitamins of group B.
  • the minimum medium comprises a reduced amount of sulfur source.
  • the term "reduced amount” preferably means that the amount in the medium is less than the amount known to support the strain. Preferably this term means less than 20, 25, 30, 35, 40, 45 or 50% to the amount known to support the strain. Alternatively, a reduced amount may mean that the amount contained in the medium meets only 50, 55, 60, 65, 70, 75 or 80% of the requirements of the cultivated strain.
  • the sulfur contained in the minimum medium comes essentially from the macro-elements containing this element. Indeed, the contribution of micronutrients is usually negligible. Thus, according to one embodiment, the sulfur contained in the minimum medium comes essentially from MgSO 4 and / or (NH 4 ) 2 SO 4 .
  • the minimum medium used comprises at most the equivalent of about 1 g / L of MgSO 4 and about 0.2 g / L of (NH 4 ) 2 SO 4 as a source of sulfur.
  • the minimum medium used comprises at most the equivalent of 1 g / L of MgSO 4 and 0.2 g / L of (NH 4 ) 2 SO 4 as a source of sulfur.
  • the minimum medium used comprises the equivalent of about 1 g / L MgSC and about 0.2 g / L of (NhU ⁇ SC source of sulfur, and more preferably, the equivalent of 1 g / L MgSC and 0.2 g / L of (NhU ⁇ SC.
  • the minimum medium is deprived of one or more vitamins of group B.
  • the minimum medium does not contain choline and / or inositol. More particularly preferably, the minimum medium contains neither choline nor inositol.
  • the microalgae are cultured in the minimum medium throughout the duration of the fermentation, that is to say until a biomass sufficient to be converted into flour.
  • the fermentation has a duration of more than 50 hours, preferably between 50 and 150 hours.
  • the biomass produced is preferably greater than 100 or 150 g / L medium, and very particularly preferably between 100 and 250 g / L medium.
  • lipid-rich microalgae refers more particularly to microalgae producing a biomass comprising more than 30, 35, 40 or 45% lipid by dry weight of biomass.
  • Microalgae are preferably deprived of chlorophyll pigments.
  • the fermentation can be conducted in the dark.
  • microalgae may also be unable to produce, or have reduced production capacity, chlorophyll pigments.
  • the microalgae are cultured under heterotrophic conditions, that is to say without light by using a carbon substrate (preferably glucose) as a source of carbon and energy.
  • a carbon substrate preferably glucose
  • the biomass obtained contains little or no organoleptically undesirable compounds such as the oxidative degradation products of monounsaturated fatty acids.
  • the biomass contains little or no oxidative degradation products of oleic acid.
  • the content of linoleic acid (oxidative degradation product of oleic acid) is less than 18, 15, 10, 8 or 7% by weight relative to the total weight of fatty acids in the dry biomass.
  • the process is preferably carried out on an industrial scale, that is to say on fermenters of average (from about 1 to 100 m 3 ) and large capacity (from more than 100 m 3 ). According to one embodiment, the process is carried out on fermentors with a capacity of at least 1, 10, 25, 50, 75, 100, 500 or 1000 m 3 .
  • the process according to the invention may also comprise a step of transforming the biomass obtained into microalgae flour. This step may involve any method known to those skilled in the art for obtaining microalgae flours.
  • the present invention also relates to a lipid rich microalgae flour composition obtained according to the method of the present invention.
  • this flour composition for the preparation of food compositions such as food products, nutritional supplements, confectionery or beverages.
  • Example 1 Production of Chlorella protothecoides rich in lipids - Reduction of the MgSQ4 or vitamins intake
  • the strain used is Chlorella protothecoides UTEX 250 Preculture:
  • composition of the medium (in g / L or mg / L):
  • the incubation takes place under the following conditions: duration: 72 h; agitation temperature: 1 10 rpm (Infors Multitron Incubator).
  • the preculture is then transferred to a 30L fermentor of the Sartorius type.
  • the basic medium is:
  • the initial volume (Vi) of the fermenter is adjusted to 7 L after seeding. It is brought to 15 - 20 L in final.
  • the driving parameters of fermentation are as follows:
  • a glucose supply in the form of a concentrated solution at 700 g / L is continuously carried out so as to maintain the glucose content between 0 and 20 g / L. in the fermenter.
  • the flour compositions obtained with tests 2 and 3 obtain a grade of less than 5, that is to say a score lower than the reference composition of satisfactory organoleptic quality.
  • the compositions of tests 2 and 3 therefore have better organoleptic properties than those of the reference composition.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Microbiology (AREA)
  • Cell Biology (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • General Health & Medical Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP14789310.1A 2013-08-13 2014-08-12 Procede de preparation de compositions de farine de microalgues riches en lipides de qualite organoleptique optimisee Withdrawn EP3035807A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1357996 2013-08-13
PCT/FR2014/052081 WO2015022469A2 (fr) 2013-08-13 2014-08-12 Procede de preparation de compositions de farine de microalgues riches en lipides de qualite organoleptique optimisee

Publications (1)

Publication Number Publication Date
EP3035807A2 true EP3035807A2 (fr) 2016-06-29

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EP14789310.1A Withdrawn EP3035807A2 (fr) 2013-08-13 2014-08-12 Procede de preparation de compositions de farine de microalgues riches en lipides de qualite organoleptique optimisee

Country Status (7)

Country Link
US (2) US20160192691A1 (es)
EP (1) EP3035807A2 (es)
JP (1) JP2016527898A (es)
KR (1) KR20160041927A (es)
CN (1) CN105451575A (es)
MX (1) MX2016001917A (es)
WO (1) WO2015022469A2 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2656337T3 (es) 2013-03-29 2018-02-26 Roquette Frères Procedimiento de enriquecimiento en proteínas de la biomasa de microalgas
FR3007837B1 (fr) 2013-06-26 2015-07-17 Roquette Freres Compositions de farine de microalgues de qualite sensorielle optimisee
FR3009619B1 (fr) 2013-08-07 2017-12-29 Roquette Freres Compositions de biomasse de microalgues riches en proteines de qualite sensorielle optimisee
JP2016527912A (ja) 2013-08-23 2016-09-15 ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ 酸素アベイラビリティを制御することによる「オフノート」なしの脂質に富む微細藻類バイオマスからの粉末の工業的製造方法
ES2786195T3 (es) 2016-02-08 2020-10-09 Corbion Biotech Inc Procedimiento de enriquecimiento en proteínas de la biomasa de microalgas

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US20070167396A1 (en) * 2006-01-19 2007-07-19 Solazyme, Inc. Methods and compositions for cholesterol reduction in mammals
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MX352984B (es) * 2008-10-14 2017-12-15 Terravia Holdings Inc Composiciones alimenticias a partir de biomasa de microalgas.
US20100303989A1 (en) * 2008-10-14 2010-12-02 Solazyme, Inc. Microalgal Flour
KR101899933B1 (ko) * 2009-04-14 2018-09-19 테라비아 홀딩스 인코포레이티드 신규의 미세 조류 식품 조성물
FR3007625B1 (fr) * 2013-06-26 2015-07-17 Roquette Freres Procede de production de biomasse de microalgues de qualite sensorielle optimisee
FR3007837B1 (fr) * 2013-06-26 2015-07-17 Roquette Freres Compositions de farine de microalgues de qualite sensorielle optimisee

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Title
JYH-YIH LEU ET AL: "Optimization of nutritional compositions of growth medium for Chlorella sp. FJ3 growth kinetics in batch and continuous-flow photoreactors", ENVIRONMENTAL TECHNOLOGY, vol. 34, no. 20, 13 May 2013 (2013-05-13), GB, pages 2841 - 2851, XP055656002, ISSN: 0959-3330, DOI: 10.1080/09593330.2013.795984 *

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KR20160041927A (ko) 2016-04-18
JP2016527898A (ja) 2016-09-15
WO2015022469A2 (fr) 2015-02-19
WO2015022469A3 (fr) 2015-04-16
US20160192691A1 (en) 2016-07-07
CN105451575A (zh) 2016-03-30
MX2016001917A (es) 2016-04-19
US20200046002A1 (en) 2020-02-13

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