EP3250717A1 - Procede de preparation d'une farine de microalgues broyees riches en lipides - Google Patents
Procede de preparation d'une farine de microalgues broyees riches en lipidesInfo
- Publication number
- EP3250717A1 EP3250717A1 EP16705808.0A EP16705808A EP3250717A1 EP 3250717 A1 EP3250717 A1 EP 3250717A1 EP 16705808 A EP16705808 A EP 16705808A EP 3250717 A1 EP3250717 A1 EP 3250717A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- microalgae
- biomass
- lysate
- flour
- emulsion
- 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- Withdrawn
Links
- 150000002632 lipids Chemical class 0.000 title claims abstract description 27
- 235000013312 flour Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000002028 Biomass Substances 0.000 claims abstract description 42
- 239000006166 lysate Substances 0.000 claims abstract description 22
- 239000000839 emulsion Substances 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000007787 solid Substances 0.000 claims abstract description 11
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 241000195645 Auxenochlorella protothecoides Species 0.000 claims description 5
- 238000000889 atomisation Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 2
- 230000002934 lysing effect Effects 0.000 abstract 1
- 238000007669 thermal treatment Methods 0.000 abstract 1
- 210000004027 cell Anatomy 0.000 description 28
- 239000003921 oil Substances 0.000 description 11
- 239000000725 suspension Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000011324 bead Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 241000195493 Cryptophyta Species 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000009089 cytolysis Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 230000009569 heterotrophic growth Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- GJJVAFUKOBZPCB-ZGRPYONQSA-N (r)-3,4-dihydro-2-methyl-2-(4,8,12-trimethyl-3,7,11-tridecatrienyl)-2h-1-benzopyran-6-ol Chemical class OC1=CC=C2OC(CC/C=C(C)/CC/C=C(C)/CCC=C(C)C)(C)CCC2=C1 GJJVAFUKOBZPCB-ZGRPYONQSA-N 0.000 description 1
- 235000016425 Arthrospira platensis Nutrition 0.000 description 1
- 240000002900 Arthrospira platensis Species 0.000 description 1
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 241000195663 Scenedesmus Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000000498 ball milling Methods 0.000 description 1
- 239000003225 biodiesel Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000035425 carbon utilization Effects 0.000 description 1
- 230000036978 cell physiology Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 210000003763 chloroplast Anatomy 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000006392 deoxygenation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000020774 essential nutrients Nutrition 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000011552 falling film Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 210000002977 intracellular fluid Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 230000010363 phase shift Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- -1 phytosterols Chemical class 0.000 description 1
- 229940068065 phytosterols Drugs 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 230000037039 plant physiology Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 229940082787 spirulina Drugs 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 125000002640 tocopherol group Chemical class 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 229930003802 tocotrienol Natural products 0.000 description 1
- 239000011731 tocotrienol Substances 0.000 description 1
- 229940068778 tocotrienols Drugs 0.000 description 1
- 235000019148 tocotrienols Nutrition 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- C12N1/06—Lysis of microorganisms
-
- 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 process for preparing a flour of microalgae crushed high in lipids, microalgae of the genus Chlorella, more particularly Chlorella protothecoides, from a biomass with high dry matter.
- microalgae of the genus Chlorella are a potential source of food because they are rich in proteins and other essential nutrients.
- Chlorella biomass oil fraction which consists mainly of monounsaturated oils, provides nutritional and health benefits over saturated, hydrogenated and polyunsaturated oils often found in conventional food products.
- Chlorella are therefore used for food or feed:
- Microalgae flour also provides other benefits, such as micronutrients, dietary fiber (soluble and insoluble carbohydrates), phospholipids, glycoproteins, phytosterols, tocopherols, tocotrienols, and selenium.
- the biomass is harvested from the culture medium (culture carried out by light autotrophy in photobioreactors, or heterotrophy, in the dark in the presence of a carbon source assimilable by the Chlorella). Chlorella growth heterotrophically is preferred (so-called fermental route).
- the biomass At the time of harvesting the biomass of microalgae from the fermentation medium, the biomass comprises intact cells essentially suspended in an aqueous culture medium.
- a solid-liquid separation step is then carried out, by frontal or tangential filtration, or by centrifugation, by any means known to those skilled in the art.
- microalgae biomass thus isolated can be directly processed to produce vacuum-packed cakes, seaweed flakes, algae homogenates, intact algae flour, ground algae meal, or seaweed oil.
- the intact intact microalgae biomass is also dried to facilitate the subsequent treatment or for use of the biomass in its various applications, particularly food applications.
- the biomass of microalgae is mainly valorized in the form of a flour of microalgae rich in lipids, in the form of a crushed of dried cells.
- the flour of microalgae rich in lipids is prepared from a biomass having of the order of 20 to 25% of dry matter, as follows:
- the first step of collecting the cells is carried out by implementing one or more solid / liquid separation steps.
- Biomass is usually collected by sedimentation, centrifugation or filtration, and sometimes an additional flocculation step is required.
- the choice of the method depends in particular on the nature of the cell wall of the microalga to be broken.
- microalgae flour rich in lipids is then prepared from a biomass of microalgae conventionally having at most 25% of dry matter, which has been mechanically lysed and homogenized, the homogenate then being atomized or flash-dried.
- a pressure disruptor can be used, for example, to pump a suspension containing the microalgae cells through a restricted orifice to lyse the cells.
- High pressure up to 1500 bar
- instantaneous expansion through a nozzle.
- the lysis (or grinding) of the cells can be carried out by three different mechanisms: encroachment on the valve, high shear of the liquid in the orifice, and sudden drop in pressure at the outlet, causing an explosion of the cell.
- a NIRO Homogenizer Niro homogenizer (GEA NIRO SOAVI) or other high pressure homogenizer can be used to treat cells having a size mainly between 0.2 and 5 microns.
- This treatment of algal biomass under high pressure generally lyse more than 90% of the cells and reduces the size to less than 5 microns.
- a ball mill is used instead to obtain the microalgae lysate.
- the cells are agitated in suspension with small spherical particles.
- the breaking of the cells is caused by shear forces, grinding between the balls, and collisions with beads.
- a suspension of particles of smaller size than the original cells is then obtained, the said suspension being in the form of an "oil-in-water” emulsion.
- This emulsion is then atomized and the water is removed, leaving a dry powder containing cell debris, intracellular fluid and oil.
- pH adjustment is then performed to stabilize the cell extract obtained.
- the pasteurization of the fourth step consists of a heat treatment conventionally conducted at high temperature for a short time (High Temperature Short Time process or HTST or Ultra High Temperature or UHT), for example at 140 ° C for 6 seconds.
- HTST High Temperature Short Time process
- UHT Ultra High Temperature
- the last stage of the downstream treatment consists of the dehydration of said suspension (lysed cells).
- lysed cells Several methods have been used to dry microalgae of the genus Chlorella, Scenedesmus and Spirulina. The most common are atomization, drying on a drying drum, lyophilization preferably in the presence of antioxidants. Atomization is the method most often used on an industrial scale.
- this conventional method since the microalgae biomass contains oil at a content of 50% by weight or more, it is necessary to limit the dry matter content of the microalgae biomass which will then be lysed.
- the emulsion "oil in water” thus obtained is then unstable and can not be effectively dried because leads to the formation of a sticky "butter" texture.
- the term "high in lipids" means containing more than 50% of lipids
- stable emulsion means the absence of phase shift of the oil and water phases.
- the microalgae in question are preferably microalgae of the Chlorella genus, more particularly Chlorella protothecoides, more particularly Chlorella deprived of chlorophyllian pigments, by any method known per se. those skilled in the art (either in that the culture is carried out in the dark under certain operating conditions well known to those skilled in the art, or because the strain has been mutated so as to no longer produce these pigments) .
- the biomass of microalgae is a biomass more preferably prepared by fermentation in heterotrophic conditions and in the absence of light of a microalgae of the genus Chlorella, preferably Chlorella protothecoides.
- the fermentation conditions are well known to those skilled in the art. Suitable cultivation conditions to be used are described in the article by Ikuro Shihira-lshikawa and Eiji Hase, "Nutritional Control of Cell Pigmentation in Chlorella protothecoids with special reference to the degeneration of chloroplast induced by glucose," Plant and Cell Physiology , 5, 1964.
- Solid and liquid growth media are generally available in the literature, and recommendations for the preparation of particular media suitable for a wide variety of microorganism strains can be found, for example, online at www.utex.org/, a site maintained by the University of Texas at Austin for its algae culture collection (UTEX).
- Biomass production is carried out in fermenters (or bioreactors).
- specific examples of bioreactors, culture conditions, and heterotrophic growth and propagation methods can be combined in any suitable manner to improve the efficiency of microbial growth and lipids.
- the fermentation is carried out in fed-batch mode with a glucose flow rate adjusted so as to maintain a residual glucose concentration of 3 to 10 g / l.
- the nitrogen content in the culture medium is preferably limited to allow the accumulation of lipids at 30, 40, 50 or 60%.
- the fermentation temperature is maintained at a suitable temperature, preferably ente 25 and 35 ' ⁇ , particularly q 28 C.
- Dissolved oxygen is preferably maintained at a minimum of 30% by controlling the aeration, and pressure against agitation of the fermenter.
- the biomass obtained and therefore useful for the present invention has a solids content of at least 20%, preferably between 20% and 40% and with a lipid content of more than 50% by dry weight.
- the biomass used in the process that is the subject of the present invention has a solids content of at least 20%, preferably between 20% and 40% and with a lipid content of more than 50% by dry weight.
- step (b) the cells of the biomass used for the production of microalgae flour are lysed to release their oil or lipids.
- the cell walls and intracellular components are crushed or reduced, for example by a ball mill, into non-agglomerated particles or cellular debris.
- the cells are agitated in suspension with small beads.
- the breaking of the cells is caused by shear forces, grinding between the balls, and collisions with beads. In fact, these beads break the cells to release the cell contents.
- the description of a suitable ball mill is for example made in US Patent 5,330,913.
- antioxidants are added to the biomass prior to lysis.
- a microalgae lysate is thus obtained in the form of a suspension of particles in the form of an "oil-in-water" emulsion.
- the lysate is concentrated so as to obtain a lysate having a dry matter content of more than 25% by weight, preferably between 35% and 50% by weight. in weight.
- This concentration is preferably carried out by evaporation of the water at high temperature, and not by centrifugation.
- an evaporator is used:
- - inlet temperature of the flash between 60 and 75 ° C, preferably 68 ⁇ C.
- recirculation flow rate between 25 and 45 m 3 / h, preferably 40 m 3 / h.
- step (d) the concentrated lysate is heat-treated.
- This heat treatment notably allows deoxygenation / deodorization of the high dry matter lysate.
- step (d) is conducted at a high temperature for a short time (high temperature short time process or HTST or Ultra High Temperature or UHT), for example at 140 ° C for 6 seconds.
- a high temperature short time process or HTST or Ultra High Temperature or UHT for example at 140 ° C for 6 seconds.
- step (e) consists in homogenizing the lysate obtained at the end of step (d), so as to generate a stable oil-in-water emulsion, despite the high dry matter of said lysate.
- This homogenization is preferably carried out in a two-stage device, for example a GAULIN homogenizer sold by the company APV, with a pressure:
- the last step (step f) consists of drying the emulsion to obtain the microalgae flour.
- the drying is preferably carried out by atomization.
- a dry powder containing cell debris and lipids is obtained.
- the water content or the moisture content of the powder is generally less than 10%, preferably less than 5%.
- an adjustment of the pH of the lysate before the heat treatment step can be performed.
- the method that is the subject of the present invention advantageously makes it possible to obtain a flour of ground microalgae that is rich in lipids from a biomass of microalgae, in particular chlorella, having more than 50% of lipids and having a solids content of at least 20%.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biomedical Technology (AREA)
- Virology (AREA)
- Biochemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cell Biology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR1550584 | 2015-01-26 | ||
PCT/FR2016/050127 WO2016120546A1 (fr) | 2015-01-26 | 2016-01-22 | Procede de preparation d'une farine de microalgues broyees riches en lipides |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3250717A1 true EP3250717A1 (fr) | 2017-12-06 |
Family
ID=55405364
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP16705808.0A Withdrawn EP3250717A1 (fr) | 2015-01-26 | 2016-01-22 | Procede de preparation d'une farine de microalgues broyees riches en lipides |
Country Status (8)
Country | Link |
---|---|
US (1) | US20180000137A1 (fr) |
EP (1) | EP3250717A1 (fr) |
JP (1) | JP2018502593A (fr) |
KR (1) | KR20170105498A (fr) |
CN (1) | CN107208033A (fr) |
BR (1) | BR112017015709A8 (fr) |
MX (1) | MX2017009646A (fr) |
WO (1) | WO2016120546A1 (fr) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10226071B2 (en) * | 2016-08-17 | 2019-03-12 | William Leland Nagel | Apparatus for securing to the top of a bottle or canister for providing a smoking assembly |
WO2019183377A1 (fr) | 2018-03-21 | 2019-09-26 | Cargill, Incorporated | Poudre à base d'algues |
ES2728088B2 (es) * | 2018-04-19 | 2021-03-02 | Neoalgae Micro Seaweeds Products S L | Procedimiento de microencapsulacion de aceites en microorganismos, producto obtenido por ese procedimiento y usos del mismo |
US11898036B2 (en) | 2018-04-27 | 2024-02-13 | Algix, Llc | Elastomer composite including algae biomass filler |
BR112022004774A2 (pt) | 2019-09-16 | 2022-06-07 | Cargill Inc | Composição à base de algas marinhas, e, produto alimentar, bebida, produto nutricional, suplemento dietético, produto de ração, produto de cuidados pessoais, produto farmacêutico ou produto industrial |
EP3935958A1 (fr) * | 2020-07-08 | 2022-01-12 | Neoalgae Micro Seaweeds Products, S.L. | Huile encapsulée |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3143636B2 (ja) | 1991-09-11 | 2001-03-07 | 株式会社サン・クロレラ | 細胞破裂によるクロレラ細胞壁の破砕方法 |
CN101449827A (zh) * | 2008-12-29 | 2009-06-10 | 江西品生源生物工程有限责任公司 | 绿藻口服液生产方法 |
BRPI1013431B1 (pt) * | 2009-04-14 | 2020-10-20 | Terravia Holdings, Inc. | produto alimentício |
US9127288B2 (en) * | 2010-06-28 | 2015-09-08 | Commonwealth Scientific And Industrial Research Organisation | Methods of producing lipids |
CA3026436A1 (fr) * | 2011-02-11 | 2012-08-16 | E. I. Du Pont De Nemours And Company | Procede d'obtention de composition contenant des lipides a partir de biomasse microbienne |
EP2777400A1 (fr) * | 2013-03-15 | 2014-09-17 | Roquette Freres | Granules à base de farine de micro-algues et leurs procédés de préparation |
FR3008581B1 (fr) * | 2013-07-19 | 2016-11-04 | Roquette Freres | Farine de microalgues riches en lipides et procede de preparation |
-
2016
- 2016-01-22 EP EP16705808.0A patent/EP3250717A1/fr not_active Withdrawn
- 2016-01-22 US US15/546,254 patent/US20180000137A1/en not_active Abandoned
- 2016-01-22 CN CN201680007119.9A patent/CN107208033A/zh active Pending
- 2016-01-22 MX MX2017009646A patent/MX2017009646A/es unknown
- 2016-01-22 JP JP2017539265A patent/JP2018502593A/ja active Pending
- 2016-01-22 KR KR1020177017772A patent/KR20170105498A/ko unknown
- 2016-01-22 BR BR112017015709A patent/BR112017015709A8/pt not_active Application Discontinuation
- 2016-01-22 WO PCT/FR2016/050127 patent/WO2016120546A1/fr active Application Filing
Also Published As
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KR20170105498A (ko) | 2017-09-19 |
BR112017015709A8 (pt) | 2018-07-31 |
CN107208033A (zh) | 2017-09-26 |
WO2016120546A1 (fr) | 2016-08-04 |
BR112017015709A2 (pt) | 2018-03-20 |
US20180000137A1 (en) | 2018-01-04 |
JP2018502593A (ja) | 2018-02-01 |
MX2017009646A (es) | 2017-10-24 |
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