High-protein beverages are gaining popularity among aging populations, athletes and growing children for increasing protein intake, maintaining physical strength and promoting health. The vast majority of protein supplements available on the market are soy-based. However, the amount of essential amino acids is limiting in soy and does not meet the requirements of the human body. Soy has low protein efficiency and low digestibility which reduce its biological value. The aim of the project is to provide an alternative functional beverage that can provide balanced nutrition and energy to prevent malnutrition.
- Development of a functional beverage enriched with proteins and nutrients
- Development of antimicrobial/antioxidant nanoemulsions and encapsulation methods for applications on functional beverages
- Biochemical, physicochemical, microbiological, nutritional and sensory analyzes
- Development of synergistic combined treatments (pasteurization and antimicrobial extracts) to ensure food safety
Objectives of the project
- Develop a nanoemulsion method to increase the stability of the product and prevent the phase separation of the constituents in the high protein beverage.
- Characterize and optimize the nanoemulsion conditions (HLB, zeta potential, particle diameter, polydispersity, pressure and cycles).
- Develop a method of microencapsulation of the nanoemulsion with the addition of natural antimicrobial extracts (fruit extracts rich in polyphenols) in order to increase the stability of the emulsion and improve the dispersion and bioactivity of the extracts.
- Improve the formulation by adding natural sweeteners, vitamins, different flavors and texturing agents (stabilizers).
- Check the synergistic effect of the combined encapsulation and heat pasteurization treatments in order to minimize the pasteurization time and temperature.
- Evaluate the diffusion of the extracts (controlled release) in vitro and in situ over time.
- Evaluate the nutritional properties of the beverage.
- Evaluate the physicochemical, antioxidant, microbiological (shelf-life) and sensory properties of the beverage during storage.
Prof. Monique Lacroix, Ph.D., Full Professor, Director of RESALA Laboratories;
- Master’s project under the supervision of scientific staff and the Director of laboratories.
- Recommended: com
- munication skills in English (oral and written).
- Project in partnership with a consortium of producers and agro-food industries.
- Confidentiality agreements to be signed and reports to be submitted to manufacturers.
Laboratory techniques acquired during the Master
- Development of nanoemulsions (experimental designs, response surface methodology)
- Microfluidization treatments
- Determination of the HLB index of an emulsion
- Pasteurization treatments
- Encapsulation methods in the presence of biopolymers
- Biochemical and physicochemical analyzes:
- Dynamic Light Scattering (DLS) of nanoemulsions using a nano-ZS ZetaSizer (zeta potential, particle diameter, polydispersity index)
- Total Antioxidant Capacity (TAC) and total phenol content by UV-Visible spectrophotometry
- Molecular interactions between constituents by FTIR spectroscopy
- Viscometry using a Brookfield programmable viscometer
- Measurement of Brix degree, color (CIELab system), pH and water activity (Aw)
- Nutritional value (Cal; Product formulation and labeling software)
- Microbiological analyzes
- Minimum inhibitory concentrations (MIC) of natural extracts against foodborne pathogens
- Product shelf life: analyzes on agar plates of the total flora and yeast-molds
- Sensory analyzes: hedonic scale (visual appearance, odor, flavor, texture)
Armand Frappier Santé Biotechnologie Research Centre
531, boulevard des Prairies
Laval, Québec G3X 1S2
How to apply
Interested canidates must submit their application to Monique Lacroix (firstname.lastname@example.org) by using the online form. The application must include:
- Complete CV
- Motivation letter statig their research interests and career goals
- Name and contact information at least one reference