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24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

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Human Nutrition Unit

Zone de texte éditable et éditée et rééditée



Development of food matrices based on fruit pastes as vectors of proteins or carbohydrates for the prevention and management of protein-energy malnutrition in the elderly.


In FruiSenior we propose to develop a new range of products based on fruit pastes that can act as natural vectors of whey proteins and carbohydrates.
Scientific objectives: For the first time, a dual strategy for lunch and dinner is envisaged in terms of protein-energy supplementation in the elderly person malnourished or at risk of undernutrition. This approach would simultaneously allow better anabolic stimulation at noon and less mobilization of amino acids during the night period. The use of a natural matrix that removes the patient from the idea of ​​forced use of a NOC (often associated with a drug) could also help to promote better acceptability of the management of undernutrition in the elderly with the maintenance of the general state of health of mobility and therefore of autonomy.

Technical objectives:

1) Significantly include whey protein in a fruit bar. Today this incorporation remains limited to 3% which is insufficient with respect to the scientific objectives (10).
2) Substitute simple sugars from fruit pastes with low glycemic index maltodextrins (dextrose equivalent, DE <12). This would provide a more sustainable energy source during the night, and to our knowledge has never been realized. These maltodextrins can modify the texture, the manufacturing process and the organoleptic qualities of the product, thus requiring a development.


The project will take place in three phases over 24 months

Task 1 :

Elaboration of two matrices "fruit pasta": a rich whey (for noon) and a rich maltodextrin (for evening) (SME Auvergne Rhône Alpes region)

The objective of this task is to develop fruit dies in which:

1) Part of the simple sugars will be substituted by low glycemic index maltodextrins and,

2) Whey proteins will be included in a significant amount (about 10g).

The technical evaluation criteria of the product will be:

1) maintaining food textural qualities;

2) maintaining organoleptic qualities

3) optimum storage at room temperature

Task 2 :

Exploration of the metabolism following the consumption of the matrices elaborated on healthy aged volunteers (UNH, INRA).


Task 3 :

Real life test on elderly people at risk of undernutrition in nursing homes. (UNH-UCA, CHU Saint Etienne, Mutuality of the Loire) and home (UNH-UCA, Mutuality of Puy de Dôme)