# Éco-conception des aliments, bio-produits et bio-procédés

Caroline Pénicaud

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## To cite this version:

Caroline Pénicaud. Éco-conception des aliments, bio-produits et bio-procédés. Séminaire EcoSD, Réseau EcoSD, Jan 2019, Paris, France. hal-04631287

HAL Id: hal-04631287

https://hal.inrae.fr/hal-04631287v1

Submitted on 2 Jul 2024

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# Éco-conception des aliments, bio-produits et bio-procédés

## Séminaire EcoSD 24 janvier 2019

Caroline Pénicaud

UMR 782 GMPA, INRA/AgroParisTech, Grignon

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INRA
SCIENCE & IMPACT
# INTRODUCTION – GMPA UNIT

Control of physical and biological processes that govern transformations:
from **BIOPROCESSES ...** to humans

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Improving knowledge and proposing useful tools for the development of products or bio-products with high sensory, nutritional, health and environmental qualities.

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# INTRODUCTION – BIOMIP TEAM

## Functionalities of micro-organisms

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# INTRODUCTION – BIOMIP TEAM

Molecule

Multi-scales

Product quality

Bio-functionality production and preservation

Cell

Population

Medium - Matrix

Process

Products, Co-products

Energy

Effluents

Process efficiency

Technological constraints

System

Fermentation

Cooling

Concentration

Formulation

Freezing
Drying

Storage
(6-18 months)

Thawing
Rehydration

Multi-stages

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Raw materials

Energy

Water

Environment

Resources depletion
Climate change

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INRA
SCIENCE & IMPACT

Caroline Pénicaud / ÉCO-CONCEPTION DES ALIMENTS, BIO-PRODUIT
# STABILIZED LACTIC ACID BACTERIA

Fermentation

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Cooling

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Concentration

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Formulation

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Stabilization

Freeze-drying
Freezing

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Storage

* *Lactobacillus delbrueckii*
* ssp. bulgaricus* strain CFL1

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## ❖ Freeze-drying

- Soft for the bacteria

- Energy intensive: freezing + drying of the frozen product

Functionality:
acidification activity
(CinAc®)

<figure><img src="image_23.png" /></figure>
# LCA OF FREEZE-DRIED BACTERIA

## DATA ACQUISITION

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Pénicaud et al. 2018

## Sensors used for data collection

* Wi-LEM® energy sensors (DISTRAME, France) for electricity

* Receiver Coronis® for water, steam and liquid wastes

## Other sources

* Data collected during handling (chemical products, water and liquid wastes)

* Database (Simapro, Ademe)

* Developed tool to estimate the electric consumption of cold storage supported by Intelligent Energy Europe. The electric consumption of storage is reported to the stored volume.

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# LCA OF FREEZE-DRIED BACTERIA

## METHODOLOGY

* **Functional Unit:** stabilization of 3 kg of protected bacteria

SimaPro S

ILCD 2011 method

## Weighting with Physiologic state of the bacteria

* **Specific activity**

$$t_{spe} = \frac{\text{Acidifyingactivity}}{\log(\text{viability})}$$

* **Weighting**

Weighted Impact = characterized impact value x Specific activity

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# LCA OF FREEZE-DRIED BACTERIA

## RESULTS

-20 °C storage during 1 year

<figure><img src="image_28.png" /></figure>

electricity consumption,
leakage of refrigerant gas

natural gas, tap water
# REDUCE ENERGY CONSUMPTION: INCREASE OF STORAGE TEMPERATURE

## LCA RESULTS
storage during 3 months

<figure><img src="image_29.png" /></figure>

If bacteria quality remained constant, raising the storage temperature would reduce environmental impacts of about 10 %

## EFFECT OF PRODUCT QUALITY

Weighted Impact = characterized impact value x Specific activity

Pénicaud et al. 2018

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# REDUCE ENERGY CONSUMPTION: OPTIMIZATION OF FREEZE-DRYING

<figure><img src="image_32.png" /><figcaption>LyoBeta special
(Telstar, Terrassa, Spain)</figcaption></figure>

## Process operating conditions

$T_{fluid}$, $T_{product}$ and $T_{cold trap}$

Pressure

Time

Mathematical model
Linear relationship

## Product parameters

Viability

Acidifying activity

Structure

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## Process apparent energy consumptions

* Main components + Fans dedicated to compressors

* General supply

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REDUCE ENERGY CONSUMPTION:
OPTIMIZATION OF FREEZE-DRYING

<figure><img src="image_36.png" /><figcaption>Optimal cycle with variable
fluid temperature</figcaption></figure>

<figure><img src="image_37.png" /><figcaption>Optimal cycle with variable fluid temperature

Energy consumption decrease:</figcaption></figure>

<figure><img src="image_38.png" /></figure>

⇒ Fluid temperature fluctuation in primary drying saves energy by shortening cycle duration, while maintaining the product quality

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# STABILIZATION ALTERNATIVE

Fermentation

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Cooling

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Concentration

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Formulation

<figure><img src="image_43.png" /></figure>

Stabilization

Freeze-drying

Freezing

<figure><img src="image_44.png" /></figure>

Storage

*Lactobacillus delbrueckii*
*ssp. bulgaricus* strain CFL1

## Freeze-drying

- Soft for the bacteria

- Energy intensive: freezing + drying of the frozen product

## Alternative: Freezing

- Need of frozen storage

- Is it really more eco-friendly than freeze-drying if we consider the whole life cycle?

Functionality:
acidification activity
(CinAc®)

<figure><img src="image_45.png" /></figure>

<figure><img src="image_46.png" /></figure>

<figure><img src="image_47.png" /></figure>

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# LCA OF FROZEN VS FREEZE-DRIED BACTERIA

## RESULTS

Frozen, -50 °C storage during 1 year

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Trend remains the same for all indicators
BUT

Depending on the indicator, the duration for
which Impact<sub>frozen</sub> = Impact<sub>freeze-dried</sub> is different
(from 2 to 8 months).

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# CONCLUSION

## Eco-design options

* Improve / re-design processes

* Freeze-dryer

* Fermentor

* Process alternative

* Freezing instead of freeze-drying for short-term storage

* Preserve cell quality to allow new options

* Increase $T_{storage}$

* Necessary to take simultaneously into account product quality / process conditions / environmental impact

* Knowledge integration

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# KNOWLEDGE INTEGRATION – NUTRISENSAL (2016-2019)

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Nutritional impact

UMR STLO

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Lack of research

Lack of joint study

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Sensorial impact

UMR CSGA
URTAL

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DATABASE
BAGATEL

UMR MIA
Plateforme
PLASTIC

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Environmental impact

UMR GMPA

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INSTITUT
CARNOT
QUALIMENT

Qualiment®

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INRA
SCIENCE & IMPACT
# KNOWLEDGE INTEGRATION – NUTRISENSAL

## STRUCTURATION OF A DATABASE BAGATEL GUIDED BY AN ONTOLOGY

* PO² Ontology → Consensual model

<figure><img src="image_60.png" /></figure>
# KNOWLEDGE INTEGRATION – NUTRISENSAL

## STRUCTURATION OF A DATABASE BAGATEL GUIDED BY AN ONTOLOGY

* PO² Ontology → Shared structured vocabulary

Product

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Plant products

Processed products

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Dried products

Processed animal products

Sources:

Lexicon AgroVoc (aims.fao.org)

Lexicon Dbpedia (fr.dbpedia.org)

Lexicon Gacs (id.agrisemantics.org)

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Milk products

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Cheese

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Hard cheese

Model cheese

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# KNOWLEDGE INTEGRATION – NUTRISENSAL

## CAPITALISATION OF DATA REGARDING RESEARCH ON CHEESE IN BAGATEL

### Production process (different steps)

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11 Projects

### Cheese composition (at different steps, from milk to final product)

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11 Projects

### Sensory properties

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8 Projects

### Chewing activity

<figure><img src="image_71.png" /></figure>

4 Projects

### Rheological properties

<figure><img src="image_72.png" /></figure>

9 Projects

### Sodium release (in vivo and in vitro)

<figure><img src="image_73.png" /></figure>

3 Projects

### Aroma release (in vivo and in vitro)

<figure><img src="image_74.png" /></figure>

4 Projects

<figure><img src="image_75.png" /></figure>
# KNOWLEDGE INTEGRATION – NUTRISENSAL

## ESTIMATION OF ENVIRONMENTAL IMPACT – SYSTEM BOUNDARIES

* Which are the steps involved in the production process of hard cheese TF24 ?

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* 9 different steps were found for the production of TF24
# KNOWLEDGE INTEGRATION – NUTRISENSAL

## ESTIMATION OF ENVIRONMENTAL IMPACT – DATA INVENTORY

* Available data to estimate environmental impact of TF24 production (electricity consumption)

<table><thead><tr><td>Step</td><td>Characteristic</td><td>Object</td><td>Value</td><td>Unit</td></tr></thead><tbody><tr><td>Skimming</td><td>Electricity consumption</td><td>Cream separator</td><td>0.065</td><td>kWh</td></tr><tr><td>Cooling</td><td>Electricity consumption</td><td>Refrigerated tank</td><td>29.04</td><td>kWh</td></tr><tr><td>Step in the vat</td><td>Electricity consumption</td><td>Heating unit for the vat (1st heating)</td><td>6.75</td><td>kWh</td></tr><tr><td>Step in the vat</td><td>Electricity consumption</td><td>Heating unit for the vat (2nd heating)</td><td>11.97</td><td>kWh</td></tr><tr><td>Cheese ripening</td><td>Electricity consumption</td><td>Maturing cellar 1</td><td>900</td><td>kWh</td></tr><tr><td>Cheese ripening</td><td>Electricity consumption</td><td>Maturing cellar 2</td><td>1350</td><td>kWh</td></tr><tr><td>Cheese ripening</td><td>Electricity consumption</td><td>Maturing cellar 3</td><td>2250</td><td>kWh</td></tr></tbody></table>

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# KNOWLEDGE INTEGRATION – NUTRISENSAL

## ESTIMATION OF ENVIRONMENTAL IMPACT – DATA INVENTORY

* Available data to estimate environmental impact of TF24 production (Ingredients used)

<table><thead><tr><td>Step</td><td>Characteristic</td><td>Object</td><td>Value</td><td>Unit</td></tr></thead><tbody><tr><td>Step in the vat</td><td>Quantity</td><td>Milk</td><td>100</td><td>L</td></tr><tr><td>Step in the vat</td><td>Quantity</td><td>Sodium metasilicate</td><td>200</td><td>g</td></tr><tr><td>Step in the vat</td><td>Quantity</td><td>Sodium carbonate</td><td>200</td><td>g</td></tr><tr><td>Step in the vat</td><td>Quantity</td><td>Phosphoric acid</td><td>250</td><td>g</td></tr><tr><td>Step in the vat</td><td>Quantity</td><td>Ethaneperoxoic acid</td><td>250</td><td>g</td></tr><tr><td>Step in the vat</td><td>Quantity</td><td>Hydrogen peroxide</td><td>250</td><td>g</td></tr><tr><td>Step in the vat</td><td>Quantity</td><td>Ethanoic acid</td><td>250</td><td>g</td></tr><tr><td>Brining</td><td>Quantity</td><td>Brine</td><td>200</td><td>L</td></tr></tbody></table>

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# KNOWLEDGE INTEGRATION – NUTRISENSAL

## ESTIMATION OF ENVIRONMENTAL IMPACT – RESULTS

100 Litres of milk

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Weight of the sample: 10,5 kg

SimaPro S

ILCD 2011 method

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# KNOWLEDGE INTEGRATION – NUTRISENSAL

## CONCLUSION AND FUTURE OUTLOOKS

BaGaTel database can be used to

* identify lack of data

* estimate missing data on a specific sample

* answer to scientific questions using data from different projects

* reformulate dairy products considering nutritional impact, sensory properties and environmental impact

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More data from other projects and from the scientific literature

Artificial intelligence tool to discover new knowledge from data

Multi-criteria analysis tool(s)

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Decision support tool

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# STABILIZED LACTIC ACID BACTERIA –

A large variety of functionalities offered by microorganisms remains under-exploited due to their sensitivity to the manufacturing processes

(2018-2021)

The objective of PREMIUM project is to develop new strategies to preserve lactic acid bacteria from laboratory to industrial scale

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This project has received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement N° 777657
STABILIZED LACTIC ACID BACTERIA –

<figure><img src="image_92.png" /></figure>

Bacteria

Fermentation

Cooling

Concentration

Protection

Freezing

Freeze-Drying

Storage

Thawing / Rehydration

Lb bulgaricus

Lb plantarum

Carnobacterium

maltaromaticum

Encapsulation

Oligosaccharides

FOS / GOS

<figure><img src="image_93.png" /></figure>
# STABILIZED LACTIC ACID BACTERIA –

WP1 - Management and coordination

WP6 - Communication, Networking, Outreach activities

WP2 - Production, characterization and screening of oligosaccharides and protected cells

MCA

WP3
Development and optimisation of production system - New process technologies for preserving LAB

WP 4
Elucidation of mechanisms of LAB degradation /protection
Identifying relevant composition & structure of oligosaccharides

WP5 - Transfer of technology to industry
Scale up process & application to other cells

WP7 - Dissemination and Exploitation of results

WP8 - Ethic Aspects
# STABILIZED LACTIC ACID BACTERIA –

* Different strains

* Encapsulated or not with FOS/GOS

* Different stabilisation processes

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Environmental impact

Bacteria functionalities

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Many case studies
Generalization of some results

BAGATEL
DATABASE

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Industrial and Pilot data
Answers to scaling issues

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BIOSEARCH
LIFE

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# Éco-conception des aliments, bio-produits et bio-procédés

## Séminaire EcoSD 24 janvier 2019

Caroline Pénicaud

UMR 782 GMPA, INRA/AgroParisTech, Grignon

<figure><img src="image_102.png" /></figure>

INRA
SCIENCE & IMPACT