{"id":175422,"date":"2024-11-04T09:23:17","date_gmt":"2024-11-04T07:23:17","guid":{"rendered":"https:\/\/www.ainia.com\/?p=175422"},"modified":"2024-11-04T09:27:34","modified_gmt":"2024-11-04T07:27:34","slug":"ingredients-proteiques-pour-lalimentation-sportive","status":"publish","type":"post","link":"https:\/\/www.ainia.com\/fr\/ainia-news\/ingredients-proteiques-pour-lalimentation-sportive\/","title":{"rendered":"Ingr\u00e9dients prot\u00e9iques pour l\u2019alimentation sportive"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=\u201d\u201d]<\/p>\n

La soci\u00e9t\u00e9 au niveau mondial a montr\u00e9 ces derni\u00e8res ann\u00e9es un int\u00e9r\u00eat croissant pour les activit\u00e9s sportives et physiques. Cette tendance implique la n\u00e9cessit\u00e9 et la recherche d\u2019une alimentation capable de compl\u00e9ter les besoins nutritionnels du corps, un facteur qui a stimul\u00e9 la croissance du march\u00e9 mondial des aliments sportifs ou sports food<\/em>. Des articles comme les boissons \u00e9nerg\u00e9tiques, les barres prot\u00e9in\u00e9es, les shakes prot\u00e9in\u00e9s et les compl\u00e9ments alimentaires sont de plus en plus d\u00e9velopp\u00e9s et consomm\u00e9s. Ces d\u00e9veloppements impliquent, dans certains cas, un processus de d\u00e9graissage pour ajuster leur composition calorique.<\/strong> Il s\u2019agit d\u2019un march\u00e9 qui devrait continuer \u00e0 cro\u00eetre dans les ann\u00e9es \u00e0 venir.<\/p>\n

La nutrition sportive influence presque tous les processus li\u00e9s \u00e0 la production d\u2019\u00e9nergie et \u00e0 la r\u00e9cup\u00e9ration apr\u00e8s l\u2019exercice, jouant un r\u00f4le important dans les performances des sportifs (professionnels et\/ou amateurs). Dans la nutrition sportive, l\u2019utilisation de suppl\u00e9ments est courante pour leurs effets b\u00e9n\u00e9fiques sur la performance et la sant\u00e9. Ces compl\u00e9ments alimentaires aident \u00e0 ing\u00e9rer la quantit\u00e9 ad\u00e9quate de calories, de glucides et de prot\u00e9ines dans le r\u00e9gime alimentaire, et il existe des publications scientifiques \u00e9valuant l\u2019effet des interventions di\u00e9t\u00e9tiques pour stimuler le gain de force et de masse musculaire.<\/p>\n

G\u00e9n\u00e9ralement, les compl\u00e9ments alimentaires en nutrition sportive sont class\u00e9s dans les cat\u00e9gories suivantes : aliments sportifs (barres, gels, etc.), suppl\u00e9ments de sant\u00e9, suppl\u00e9ments de prot\u00e9ines et acides amin\u00e9s, et suppl\u00e9ments ergog\u00e9niques.<\/p>\n

Dans le d\u00e9veloppement de ce type de produits, il est indispensable de disposer d\u2019un large catalogue de mati\u00e8res premi\u00e8res pour une s\u00e9lection et une conception ad\u00e9quates du produit final. Dans le cas des sources de prot\u00e9ines, on trouve couramment des concentr\u00e9s et isolats de prot\u00e9ines de lactos\u00e9rum, des isolats de prot\u00e9ines de pois, de soja, de l\u00e9gumineuses et de c\u00e9r\u00e9ales (avoine, riz, etc.).<\/p>\n

Obtention par CO\u2082 : processus durable et accessible pour les producteurs<\/h2>\n

Les farines issues de divers c\u00e9r\u00e9ales, pseudo-c\u00e9r\u00e9ales, fruits secs et l\u00e9gumineuses constituent une source de prot\u00e9ines de grande valeur. Cependant, ces mati\u00e8res premi\u00e8res contiennent souvent des niveaux \u00e9lev\u00e9s de graisse qui ne favorisent pas leur utilisation directe dans ce type de formulations destin\u00e9es aux sportifs ou aux consommateurs plus soucieux de l\u2019\u00e9quilibre calorique. C\u2019est pourquoi un traitement est n\u00e9cessaire pour ajuster leur composition.<\/p>\n

En r\u00e9ponse \u00e0 la demande et \u00e0 l\u2019int\u00e9r\u00eat croissants des consommateurs, nous continuons \u00e0 progresser dans le d\u00e9veloppement technologique et la g\u00e9n\u00e9ration de nouvelles connaissances pour r\u00e9duire la teneur en graisse de certaines matrices alimentaires, afin de les adapter \u00e0 certaines applications. En particulier, nous avons d\u00e9velopp\u00e9 des processus de d\u00e9graissage<\/a> pour de nouveaux formats et mati\u00e8res premi\u00e8res (sources d\u2019ingr\u00e9dients prot\u00e9iques), parmi lesquels des c\u00e9r\u00e9ales et l\u00e9gumineuses<\/strong>, avec le lupin comme exemple r\u00e9cent.<\/p>\n

Le d\u00e9graissage des matrices v\u00e9g\u00e9tales dans le but d\u2019am\u00e9liorer leur aptitude technologique pour une utilisation dans des produits di\u00e9t\u00e9tiques est r\u00e9alis\u00e9 gr\u00e2ce \u00e0 l\u2019application de CO\u2082 sous pression ou de CO\u2082 supercritique<\/strong>. Gr\u00e2ce \u00e0 cette technologie, qui utilise uniquement le CO\u2082 comme solvant propre et durable, nous obtenons des ingr\u00e9dients d\u2019origine v\u00e9g\u00e9tale avec des teneurs en prot\u00e9ines sup\u00e9rieures \u00e0 60% et des niveaux de graisse finale allant jusqu\u2019\u00e0 moins de 1%, selon le cas.<\/p>\n

\"co2-supercritico\"<\/p>\n

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Nos recherches sur les conditions du processus de d\u00e9graissage nous permettent de :<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

1. Promouvoir des modifications structurelles<\/strong> qui impactent positivement les propri\u00e9t\u00e9s technologiques et fonctionnelles (propri\u00e9t\u00e9s g\u00e9lifiantes, absorption de l\u2019eau,<\/strong> etc.).<\/p>\n

2. Garantir la fonctionnalit\u00e9 des prot\u00e9ines<\/strong>.<\/p>\n

3. Maintenir la structure initiale : poudre, lamelles, \u00e9cailles ou flocons, entre autres.<\/strong><\/p>\n

4. Obtenir des produits avec des teneurs en graisse finale allant jusqu\u2019\u00e0 moins de 1%,<\/strong> adapt\u00e9s \u00e0 chaque sp\u00e9cification d\u2019usage et de march\u00e9.<\/p>\n

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Il convient de souligner que les faibles niveaux de graisse obtenus ne sont pas atteignables avec des proc\u00e9d\u00e9s alternatifs comme la pressage \u00e0 froid. De plus, le CO\u2082 supercritique est propre, durable, adapt\u00e9 \u00e0 tous les march\u00e9s et aux produits certifi\u00e9s biologiques. Cette technologie permet \u00e9galement d\u2019obtenir des ingr\u00e9dients tr\u00e8s stables, car elle r\u00e9duit la charge microbiologique des mati\u00e8res premi\u00e8res. Notre exp\u00e9rience concernant l\u2019effet de la taille des particules nous permet d\u2019atteindre les niveaux de d\u00e9graissage appropri\u00e9s avec des co\u00fbts d\u2019industrialisation efficaces. Notre exp\u00e9rience dans l\u2019usine industrielle nous permet d\u2019affirmer qu\u2019en production sous-trait\u00e9e, il est possible d\u2019effectuer le processus de d\u00e9graissage pour r\u00e9pondre \u00e0 la demande croissante du march\u00e9.<\/p>\n

Ces avanc\u00e9es ont \u00e9t\u00e9 d\u00e9velopp\u00e9es dans le cadre des axes de recherche cofinanc\u00e9s par l\u2019IVACE (Institut Valencien de Comp\u00e9titivit\u00e9 Entrepreneuriale) dans le cadre de la convention de collaboration avec AINIA pour d\u00e9velopper des activit\u00e9s de R&D&I transf\u00e9rables au tissu industriel.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

\"IVACE\"[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div><\/body><\/html>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text css=\u201d\u201d] La soci\u00e9t\u00e9 au niveau mondial a montr\u00e9 ces derni\u00e8res ann\u00e9es un int\u00e9r\u00eat croissant pour les activit\u00e9s sportives et physiques. Cette tendance implique la n\u00e9cessit\u00e9 et la recherche d\u2019une alimentation capable de compl\u00e9ter les besoins nutritionnels du corps, un facteur qui a stimul\u00e9 la croissance du march\u00e9 mondial des aliments sportifs ou sports food. […]<\/p>\n","protected":false},"author":289,"featured_media":175419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1976,1929],"tags":[],"class_list":["post-175422","post","type-post","status-publish","format-standard","hentry","category-innovation-technologique","category-non-classifiee"],"acf":[],"yoast_head":"\nIngr\u00e9dients prot\u00e9iques pour l\u2019alimentation sportive - AINIA<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez-en davantage sur le processus de d\u00e9graissage des compos\u00e9s appliqu\u00e9 \u00e0 l\u2019alimentation sportive afin d'obtenir des ingr\u00e9dients prot\u00e9iques.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ainia.com\/fr\/ainia-news\/ingredients-proteiques-pour-lalimentation-sportive\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ingr\u00e9dients prot\u00e9iques pour l\u2019alimentation sportive - 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