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À l’heure où une prise de conscience collective s’opère autour des thématiques environnementales telles que le gaspillage alimentaire et où la naturalité et le végétal sont promus, il nous a paru évident d’axer notre projet de conception d’aliment innovant autour de ces thématiques. L’idée nous est alors venue, au détour d’une lecture concernant les tendances alimentaires futures, de concevoir une mousse au chocolat végétale élaborée à partir de jus de pois chiches récupéré au niveau industriel et revalorisé.
Ce travail s’étalant sur une période d’une année académique entière s’est déroulé en plusieurs
parties.
La première partie a consisté à réaliser des recherches bibliographiques complètes afin de maîtriser tous les aspects théoriques nécessaires à la conception notre mousse. Dans cette partie, nous avons également eu l’occasion de sonder les consommateurs et de prendre connaissance de l’environnement concurrentiel via une étude de marché. Les recherches dans la littérature ainsi que l’étude de marché nous ont permis de développer la troisième et dernier aspect de cette première partie : le cahier des charges fonctionnel de notre produit, articulé autour des « 5S » (santé, satisfaction, sécurité, service et société), concept fondamental du master MICA, reprenant tous les critères auxquels il devait répondre.
Cette articulation autour des « 5S » permet de couvrir tous les aspects de la conception d’un
produit, qui constitue la seconde partie de ce travail. Élaborer un produit depuis la rédaction du
cahier des charges en passant par les tests de formulation jusqu’à sa mise sur le marché est un
processus long qui demande des aptitudes variées. En effet, ce processus se constitue d’étapes
dans des domaines très différents : formulation de produit alimentaire, élaboration de procédés
industriels, réalisation analyses sensorielles, analyses instrumentales, prototypage d’emballages,
marketing, hygiène des procédés et maîtrise des dangers,… Tant de thématiques nécessaires à
l’aboutissement du produit et qui nous ont permis d’acquérir une multidisciplinarité.
Les résultats obtenus sont très satisfaisants. Malgré l’utilisation d’un ingrédient très peu connu et
très peu caractérisé, nous sommes parvenues à obtenir une mousse au chocolat végétale savoureuse, digne d’une mousse au chocolat classique artisanale, et répondant aux exigences du cahier des charges.

Aquafaba --- Mousse au chocolat --- mix --- Sciences du vivant > Sciences des denrées alimentaires

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This Special Issue provides an update on the most recent research and developments in the area of freeze-drying technology in foods. It presents a combination of experimental and modeling studies, offering an overview of oncoming challenges and opportunities on the topic.

Technology: general issues --- aquafaba --- chickpea --- emulsifiers --- egg replacer --- egg-free products --- vitamin C --- total phenols --- total carotenoids --- antioxidant activity --- colour --- mechanical properties --- pressure --- shelf temperature --- freezing rate --- freeze-drying --- lyophilization --- plant-based foods --- fruits --- vegetables --- blueberry freeze-drying --- berry-busting --- skin perforation --- primary drying time --- quality --- gellan gum --- modified pH --- riboflavin --- drying kinetics --- release mechanism --- model discrimination --- process design --- rehydration --- modelling --- microstructure --- food quality --- encapsulation --- processes combination --- aquafaba --- chickpea --- emulsifiers --- egg replacer --- egg-free products --- vitamin C --- total phenols --- total carotenoids --- antioxidant activity --- colour --- mechanical properties --- pressure --- shelf temperature --- freezing rate --- freeze-drying --- lyophilization --- plant-based foods --- fruits --- vegetables --- blueberry freeze-drying --- berry-busting --- skin perforation --- primary drying time --- quality --- gellan gum --- modified pH --- riboflavin --- drying kinetics --- release mechanism --- model discrimination --- process design --- rehydration --- modelling --- microstructure --- food quality --- encapsulation --- processes combination

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Consumers are increasingly demanding more sources of plant-based nutrition, and the food industry is responding by developing novel foods with grain-based ingredients. These products include dairy, egg and meat alternatives. Notably, in order for the production of these foods to be viable, the sustainability of the supply chain must improve and the product price must be lowered. Therefore, upcycling of grains by-products has been considered. However, the functionality and acceptability of functional foods made with upcycled ingredients from legumes and grains must be tested to ensure consumer compliance. This Special Issue of Foods aims to present the latest research on the physicochemical and sensory evaluation of plant-based alternatives to dairy, eggs and meat made with grains. Product categories include beverages, fermented beverages, dressings, bakery items and plant-based meats. Ingredients considered include, but are not limited to, protein concentrates and isolates, fibres, starches and enzymes. Particular emphasis will be given to potential applications of upcycled ingredients such as legume water (Aquafaba, Liluva), by-products of the starch industry (protein, fibre) and protein isolation (starches). Physicochemical evaluation encompasses determination of the functionality of ingredients (foaming, emulsifying and thickening), texture analysis, rheology (viscosity, pasting properties), thermal properties (thermogravimetric analysis and differential scanning calorimetry), water mobility (nuclear magnetic resonance) and image analysis. Sensory evaluation includes both trained panels and consumer preference.

Research & information: general --- Biology, life sciences --- maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat --- maize snacks --- nutritional characterization --- consumer preferences --- prehistoric grinding practices --- ancient grain flours --- breadmaking --- starch gelatinization --- dough rheology --- bread quality parameters --- split yellow peas --- soaking water --- cooking water --- spray-drying --- freeze-drying --- proximate composition --- protein profile --- particle size --- colour --- sensory --- cooked rice --- processed whole wheat --- physicochemical properties --- consumer acceptance --- drivers of liking and disliking --- Lentinula edodes --- Auricularia auricula --- Tremella fuciformis --- phenolic compounds --- β-glucan --- quality --- texture --- physicochemical --- vegetable pasta --- aquafaba --- chickpea --- emulsifiers --- egg replacement --- mayonnaise --- future foods --- sustainability --- egg --- algae --- starches --- plant proteins --- bakery products --- food formulation --- alcohol --- gochujang --- Bacillus cereus --- free amino nitrogen --- Zygosaccharomyces rouxii --- extrusion --- snack --- betaine --- functional foods --- gluten-free --- pseudocereals --- whole flour --- bread quality --- response surface methodology --- multiple factor analysis --- rheology --- sensory evaluation --- dynamic mouthfeel perception --- plant-based yogurt alternative --- oat

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The papers published in this Special Issue report on recent studies investigating the exploitation of by-products produced by the food industry. The topics investigated include the extraction setups used for valuable food waste by-products and their applications as adjuncts to food preparation; the appropriate selection of solvents and extraction processes; and the interactions between extracted fractions and supplementary foods. The papers evaluate a wide variety of foodstuffs and provide results regarding the extension their shelf-lives and activities as functional foods.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- by-product --- rheological properties --- optimization --- melting profile --- antioxidant activity --- mayonnaise --- olive mill wastewater --- oxidative stability --- phenolic extract --- pork --- fatty acid --- amino acid --- mineral --- meat --- sustainability --- spent biomass --- prebiotic potential --- enzymatic digestion --- biorefinery --- circular economy --- by-products --- ovine scotta --- bioactive peptides --- bromelain --- pancreatin --- dipeptidyl peptidase IV inhibition --- ovine second whey cheese --- enzymatic hydrolysis --- wasted bread --- bioprocessing --- lactic acid bacteria --- soil amendment --- byproducts --- vegetable oil industry --- phenolics --- flavonoids --- photochemiluminescence --- cold-pressed oil by-product --- gum --- thixotropic behavior --- low-fat vegan mayonnaise --- thickeners --- gelling agents --- tomato pomace --- lycopene --- β-carotene --- extraction --- food by-products --- deep eutectic solvents --- non-thermal drying --- stilbene --- vine shoots --- viticulture waste --- trans-resveratrol --- ε-viniferin --- Italian varieties --- no-waste --- omega-3 --- smart sensors --- reuse --- fish oil industry --- recovery --- chemometrics --- lipid profile --- aquafaba --- cold-pressed oils --- confocal laser scanning microscopy --- egg replacement --- physicochemical properties --- radical scavenging activity --- vegan mayonnaise --- Amberlite resin --- hazelnut skin --- polyphenols --- Pinot noir pomace --- solid–liquid extraction --- valorization --- fatty acids --- derivatization --- cranberry pomace --- dietary fiber --- technological properties --- kiwi byproducts --- probiotic --- prebiotic --- Lactobacillus casei --- ingredients --- functional foods --- microbial spoilage --- lipidic oxidation --- antioxidant --- predictive microbiology --- food preservation --- food safety --- sustainable strategy --- by-product reuse --- kinetic parameters --- Olea europaea --- waste reuse --- inulin --- high polymerization degree --- functional pasta --- glycemic index --- prebiotics growth --- n/a --- solid-liquid extraction