1. Functional aspects of microalgae
as novel food ingredients
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2. INDEX
1. AINIA general description. Ainia Bioproduction 03
2. Microalgae as functional ingredient in food 07
3. Requirements to develop a commercial product
based on microalgae 11
4. Prototype development for commercial products 13
5. Other markets and Business opportunities 25
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3. 1. AINIA general description. AINIA Bioproduction
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4. 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 centres
with a largest business social base. Its
mission is to give value to companies by
leading innovation in a responsible and
committed way.
ainia works for the following sectors:
•Food
•Environment and Energy
•Packaging
•Chemical products, cleaning
and disinfection
•Cosmetics and body care
•Pharmaceutics and biomedicine
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5. www.ainia.es 5

6. Bioproducción: AN INTEGRATIVE CONCEPT.
INDUSTRIAL AND APPLIED BIOTECHNOLOGY
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:
http://bioproduction.ainia.es/
Production of microorganisms,
industrial starter cultures and
probiotics.
Development of high added-value
compounds from selected
microorganisms.
Biotransformation of products using
selected microorganisms.
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7. 2. Microalgae as funtional ingredient in food
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8. www.ainia.es 8

9. 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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10. Tendencies: Top microalgae in developing new products
Source: GNPD (Global New Products Development).
Spirulina (followed by Chlorella) are the species most
exploited as ingredients in new products launched in the
past five years
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11. 3. Requirements to develop a commercial
product based on microalgae
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12. > Requirements or "keys" for product development
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LEGAL & COMERCIAL
APTITUDE
FUNTIONAL APTITUDE
TECHNOLOGY APTITUDE
-Legal Framework and labeling for
each sector
-In Europe and our of Europe
-Nutritional effect and sostenibility
-To demonstrate “in vivo” effect” its
the 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

13. 4. Prototype development for commercial
microalgae products 04
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14. Design and development of healthy food
ƒNutritional value: high protein (aa slightly
deficient in lysine and sulfur), minerals (iron,
zinc, sodium, ...), vitamins (B12, folic Aido ...
ƒbeneficial health properties: Polyunsaturated
fatty acids (EPA, DHA, ...) carotenoids,
polysaccharides, sterols, ...
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Microalgae
Conventional Food
(pasta, crackers, bread, yogurt,
beverages, ..)
Healthful
food

15. the ingredient to be administered
in a conventional manner
Aspects to consider:
Microalgae as an ingredient
to Design 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 technical
FEASIBILITY
The amount of
microalgae / ingredient
in a food should be
nutritionally significant
and bioavalaible
Knowing the microalgae
healthy compounds
and their interaction
with other
food components
The microalgae / ingredient should not
reduce the nutritional value of
food
Design and development of healthy food

16. Steps in the development of healthy food
STEP 1. MICROALGAE: CELL BIOMASS OR BIOACTIVE COMPOUND (EXTRACTION)
ƒ Adjustment and stabilization of
biomass or bioactive compound (spray,
freeze, dehydration, ...)
ƒScreening of the bioavailability and
functionality of biomass homogenates or
bioactive compounds
(in vitro studies with cell lines or
biomarkers )
STEP 2. DEVELOPING HEALTHY FOOD
SENSORIAL ACCEPTANCE
TESTS
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Prototype
development with
the incorporation
of microalgae or
extract
Chemical and nutritional characterization
Organoleptic assessment
SELF LIFE ASSAYS
SELECTION OF
FOOD
PROTOTYPES
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

17. Steps in the development of healthy food
STEP 3. BIOAVAILABILITY STUDIES AND FUNCTIONALITY.
All studies provide information about the product,
but:
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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

18. Steps in the development of healthy food
STEP 3. BIOAVAILABILITY STUDIES AND FUNCTIONALITY.
Preclinical and clinical studies.
A bioactive compound to have functional effects on the
body, it is required that:
Go through the digestive system intact
Gastrointestinal Resistance
Release of the food matrix and can be
potentially absorbed "bioaccessible
fraction"
Bioaccessibility
Go through the intestinal
wall
Bioavailability
Stable concentrations are
maintained at the site of
action to exert its health
effect
Functionality
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19. Bioaccessibility of bioactive compounds: in vitro dynamic Digester
In vitro dynamic digester designed and developed by AINIA
reproduces the natural conditions of the human
gastrointestinal tract (stomach and small intestine)
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20. Colonic fermentation of bioactive compounds: in vitro Digester of Colonic Fermentation
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)
Colon transversal
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Colon ascendente
Estómago Intestino delgado
Colon descendente
Fermentation by gut microbiota action
that occurs in the large intestine
(ascending colon, transverse and
descending)

21. WHAT ARE in vitro systems
ADVANTAGES
•methods are faster, less
expensive and easy to handle
•with the possibility of sampling
anywhere in the gastrointestinal
tract
•good reproducibility in vivo
studies
•assumes no ethical limitations
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22. Example Applications of in vitro Dynamic Digester with MICROALGAE
• 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
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In vitro dynamic digester
ƒ Study of protein digestibility
ƒ Verification of the effectiveness of the microencapsulation of
food components

23. Examples of incorporating food microalgae: Chlorella vulgaris
Cookies + Chlorella vulgaris
F1: Control Sample F2: Concentration 1 F3: Concentration 2
Incorporation of microalgal biomass
(lyophilized)
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.
Sauce (mayonnaise) + Chlorella vulgaris
F1: Control Sample F2: Concentration 2 F3: Concentration 3
Incorporation of microalgal biomass
conditioned (dried)
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
http://es.slideshare.net/ainiappt/inmugal-green-food-show
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24. Enhancement of the immune system
from microalgae:
Bioproduction for novel green foods
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25. 6. Other markets and Business opportunities
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26. > Other markets and Business opportunities
Fuente: http://www.igb.fraunhofer.de/en/competences/environmental-biotechnology/microalgae.html
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FOOD
AGRICULTURE
BIOMEDICINE
AND COSMETICS

27. > Other markets and Business opportunities
BIOBASED PRODUCTS IN AGRICULTURE
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28. www.ainia.es 28
> Índice detallado
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29. >How can we get bioestimulant products from renewable sources in ainia?
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
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30. >Advantages over conventional treatments
• 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.
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31. www.ainia.es 31
Conclusion

32. > 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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33. Thank you very much for your
attention
Mercedes Villa Carvajal
672 48 10 26
mvilla@ainia.es
@Mercedesvillac
www.ainia.es
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