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INTRODUCTION | Ce travail porte sur la réalisation de boissons à base de CBD et de Zinc non pétillante à destination de personnes souffrant de douleurs. Les composants de ces boissons étant de nature hydrophile et lipophile, il a fallu procéder à une opération unitaire (l’émulsion) et de facto à l’utilisation d’émulsifiants. La conceptualisation de boissons, soit un « drink » de 330ml et un « shot » de 60ml, ont été caractérisés sur base d’un cahier des charges spécifiques à chacun, ce qui a permis d’établir un protocole expérimental.
MÉTHODOLOGIE | En ce qui concerne la boisson de 330ml («drink »), l’objectif premier du cahier des charges est la transparence. Afin d’y répondre, nous avons procédé à une première homogénéisation des deux phases (aqueuse et huileuse). Cette étape a été réalisée avec l’aide de l’Ultra-Turrax (T25 basic IKA®- WERKE) à 11000rpm pendant 5 minutes. Une seconde homogénéisation a été effectuée grâce au microfluidiseur (Microfluidizer Processor M-110EH – Microfluidics Corporation) jusqu’à l’obtention d’une transparence. En tout, 6 cycles de 1500 bar ont été nécessaires.
Pour le « shot », l’objectif premier du cahier des charges est de rendre l’émulsion la plus stable possible en utilisant un émulsifiant naturel : la gomme arabique. En effet, vu la concentration des différents ingrédients, il est important d’assurer une certaine stabilité au produit fini. Afin de répondre à ce cahier des charges, nous avons procédé à une homogénéisation identique à celle de la boisson (Ultra-Turrax : T25 basic IKA®- WERKE). En revanche, la seconde homogénéisation a été réalisée avec un microfluidiseur différent (Microfluidizer : Microfluidics Corporation – Model 1101).
Trois critères ont été établis pour mesurer la complétion du cahier des charges :
- La couleur : mesurée à l’aide d’un Colorimètre ColorFlex EZ - certifié ELSCOLAB,
- L’absorbance : mesurée à l’aide du Spectrophotomètre HITACHI U-2900 Modèle : 2J1-0003, - Le diamètre des gouttelettes : observé avec un Microscope (Nikon DS-Fi2 Eclipse E400).
RÉSULTATS | Sur base des 3 analyses choisies, nous avons posé un standard pour chacune des boissons (le lait pour le « shot » et l’eau pour le « drink ») ainsi qu’une comparaison à la revue de la littérature. Les résultats mettent en évidence que les boissons se rapprochent visuellement des standards, qu’elles comprennent toutes les 2 les teneurs requises en CBD et en Zinc et que les apports caloriques souhaités ont été respectés.
Bien que la transparence du « drink » soit visuellement présente, il persiste, cependant, une incohérence quant aux résultats qu’apporte le microscope. Le calcul du nutri-score des boissons révèle un score vert foncé, donc « A ».
De manière générale, et, malgré quelques points d’améliorations à apporter, nous considérons que nous complétons globalement les cahiers des charges préalablement définis. INTRODUCTION | This work deals with the realization of non fizzy CBD and Zinc based drinks for people suffering from pain. The components of these drinks being hydrophilic and lipophilic in nature, it was necessary to carry out a unitary operation (emulsion) and de facto to use emulsifiers. The conceptualisation of the drinks, i.e. a 330ml "drink" and a 60ml "shot", were characterised on the basis of specific specifications for each, which made it possible to establish an experimental protocol.
METHODOLOGY | For the 330ml drink, the primary objective of the specifications is transparency. To meet this objective, we proceeded to a first homogenisation of the two phases (aqueous and oily). This step was carried out with the help of the Ultra-Turrax (T25 basic IKA®- WERKE) at 11000rpm for 5 minutes. A second homogenisation was carried out with the microfluidizer (Microfluidizer Processor M-110EH - Microfluidics Corporation) until transparency was obtained. A total of 6 cycles of 1500 bar were required.
For the "shot", the primary objective of the specifications was to make the emulsion as stable as possible by using a natural emulsifier: gum arabic. Indeed, given the concentration of the various ingredients, it is important to ensure a certain stability of the finished product. To meet these specifications, we carried out a homogenisation identical to that of the drink (Ultra- Turrax: T25 basic IKA®- WERKE). However, the second homogenisation was carried out with a different microfluidiser (Microfluidizer: Microfluidics Corporation - Model 1101).
Three criteria were established to measure the completion of the specifications:
- Colour: measured with a ColorFlex EZ Colorimeter - ELSCOLAB certified,
- Absorbance: measured with a HITACHI U-2900 Spectrophotometer Model: 2J1-0003,
- Droplet diameter: observed with a Microscope (Nikon DS-Fi2 Eclipse E400).
RESULTS | Based on the 3 selected analyses, we set a standard for each of the beverages (milk for the "shot" and water for the "drink") as well as a comparison to the literature review. The results show that the drinks are visually close to the standards, both contain the required levels of CBD and Zinc, and the desired caloric intakes have been met.
Although the transparency of the drink is visually present, there remains, however, an inconsistency in the results provided by the microscope.
The calculation of the nutri-score of the drinks reveals a dark green score, thus "A".
In general, and in spite of a few points of improvement, we consider that we have globally completed the specifications previously defined.

CBD, Zinc, Douleurs, Émulsion, Microémulsion, --- Émulsifiants, Tween 80, Span 80, Gomme Arabique, Transparence --- CBD, Zinc, Pain, Emulsion, Microemulsion, Emulsifiers, Tween 80, Span 80, Arabic Gum, Transparency --- Sciences du vivant > Sciences des denrées alimentaires

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There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications.

meat byproducts --- porcine heart --- protein extraction --- response surface methodology --- technofunctional properties --- bioethanol co-products --- post-fermentation corn oil --- distiller’s corn oil --- thin stillage --- by-products --- valorization --- bioactive molecules --- phytosterols --- squalene --- tocopherols --- tocotrienols --- tocols --- carotenoids --- rice bran --- stabilization --- antioxidants --- functional properties --- bioactives --- anti-nutritional components --- solid state fermentation --- antioxidant activity --- bioactive compounds --- Aspergillus oryzae --- HPLC --- total phenolic content --- reducing power assay --- biorefinery --- olive-derived biomass --- ultrasound-assisted extraction --- animal welfare --- circular economy --- consumer acceptance --- consumer attitudes --- food waste --- insects as feed --- Nvivo --- poultry --- qualitative study --- sustainability --- muffins --- by-product --- valorisation --- sunflower flour --- amino acid profile --- mineral content --- fibre content --- FRAP --- PCL assay --- functional ovine cheese --- grape pomace powder --- Lactococcus lactis --- physicochemical properties --- polyphenols --- volatile organic compounds --- antioxidant properties --- defatted seeds of Oenothera biennis --- α-glucosidase --- aldose reductase --- antioxidant --- nutrients --- purple corn cob --- anthocyanins --- Arabic gum --- accelerated stress protocol --- forced degradation --- moisture-modified Arrhenius equation --- mango by-products --- fortification --- value addition --- in vitro digestion --- maize porridge --- vegetable pomace --- dairy beverage --- fluidized bed --- heat-sensitive compounds --- functional food --- palatability --- Canis familiaris --- DIY formula --- Prunus dulcis --- almond skins --- almond hulls --- almond shells --- almond blanch water --- bioactivities --- agri-waste management --- cava lees --- phenolic extract --- food by-product --- lactic acid bacteria --- fermented sausages --- Salmonella spp. --- Listeria monocytogenes --- revalorization --- waste utilisation --- date seed powder --- cookies --- sensory analysis