Développement d’une boisson nutritive stable à base de protéines d’oeuf enrichie en extraits naturels ayant des fonctions biologiques
Bibliographic record
Abstract
Compte tenu des attributs nutritionnels et fonctionnels des oeufs pour la santé, ce projet vise à concevoir et optimiser trois boissons protéinées à base d’oeufs frais, poudre d’oeufs (blanc, jaune et oeuf entier), huile végétale, et d’hydrocolloïdes adsorbants (HA) à travers une conception composite centrale. Les concentrations optimales des formulations avec oeuf entier, blanc d’oeuf et jaune d’oeuf sont en ordre comme suit (6,8 g protéines, 13,7 g HA, 10,5 mL huile, 5,7pH), (8 g protéines, 11,57 g HA, 9,8 mL huile, 6,44 pH), (7,7 g protéines, 12,7 g HA, 6,87 mL huile, 6,44 pH). La microscopie électronique à transmission et l’aspect physique des boissons ont prouvé une meilleure homogénéité des particules de forme sphérique avec une taille moyenne d’environ 80 nm avec 2 cycles de microfluidisation. La phosvitine a pu résister au traitement de haute pression. 3 saveurs développées avec une teneur protéique entre 17g et 22g par 237mL à base de jus de carotte, de jus de canneberge et d’extraits de fruits ont été fortement appréciées. Les extraits ajoutés ont montré une forte teneur en phénols totaux et activité antiradicalaire. Le traitement de 63°C pendant 3 minutes avec l’activité antibactérienne de l’acide L tartrique ont favorisé la stabilité microbiologique des boissons pendant 50 jours de stockage à 4°C. Given the nutritional and functional attributes of eggs for health, this project aims to design a protein beverage based on fresh eggs, egg powder, vegetable oil and adsorbent hydrocolloids (HA). Three formulations based on egg white, egg yolk and whole egg were optimized through a central composite design. The optimal concentrations of the formulations with whole egg, egg white and egg yolk are in order as follows (6.8 g protein, 13.7 g HA, 10.5 mL oil, 5.7 pH), (8 g protein, 11.57 g HA, 9.8 mL oil, 6.44 pH), (7.7 g protein, 12.7 g HA, 6.87 mL oil, 6.44 pH). Transmission electron microscopy and the physical appearance of the beverages improved homogeneity of spherical particles, with an average size of around 80 nm after 2 cycles of microfluidization. The stability of phosvitin was proved to withstand the high-pressure treatment of microfluidization and sonication. Three flavours based on carrot juice, cranberry juice and fruit extracts with a high protein content between 17 g to 22 g per 237 mL were highly appreciated after sensorial analysis. The added extracts showed high levels of total phenols and anti-radical activity. Pasteurization at 63°C for 3 minutes, combined with the antibacterial activity of L-tartaric acid, ensured the beverages' microbiological stability for 50 days' storage at 4°C.
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How this classification was reachedexpand
Full frame machine prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. The Gemma side is a direct model label for every work in the frame, read from the title-only record. The Codex side is a classifier learned from the 10,348 direct Codex labels and calibrated to design-weighted sample rates; fields without enough sample support carry no Codex call. Candidate is the union of the two sides; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels.
Distilled classifier scores by category (both heads)
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.001 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.001 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.001 | 0.001 |
| Insufficient payload (model declined to judge) | 0.001 | 0.001 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one source (direct Gemma or distilled Codex), not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".