Flax: a natural ingredient – acquiring technical and innovative knowledge for environmentally responsible utilisation

Context

Against the backdrop of agricultural and food transitions, the ANR LIN’ACTIVE project aims to further explore the utilisation of linseed by focusing on two natural bioactive compounds that remain under-exploited: mucilages and lignans. Beyond their nutritional value, these molecules possess functional properties and potential health benefits, particularly for gut, metabolic and mental health. Their utilisation could contribute to the development of ‘clean label’ food ingredients, thereby reducing the reliance on certain synthetic additives. In particular, the project seeks to understand the influence of genotype, cultivation conditions and clean-label extraction processes on the content, structure and properties of mucilages and lignans. This involves, in particular, establishing the links between the structure of mucilages, their texturising and emulsifying properties, and their ability to modulate the gut microbiota, as well as characterising lignans in terms of their antioxidant activity and biological effects. The challenge is also to demonstrate the feasibility of an integrated and sustainable utilisation of these fractions, from agricultural production through to their use in food.

Aim of the project

The aim of the LIN’ACTIVE project is to develop gentle, eco-designed methods for fractionation, extraction and stabilisation, with a view to preserving the integrity and activity of the compounds whilst minimising the use of energy and solvents. Rapid, non-destructive tools, notably near-infrared spectroscopy (NIRS) and rheological measurements, will be developed to select and characterise batches of seeds. The mucilages and lignans will then be evaluated in model systems and subsequently in complex food matrices to determine their techno-functional properties and interactions, in particular the potential synergy between the modulation of the microbiota by mucilages and the conversion of lignan precursors into active metabolites. The aim is also to investigate the impact of the extrusion process on the functional properties of the mucilages. Finally, the processes and ingredients developed will undergo environmental and economic assessments, including at pilot scale. The project aims to produce prototypes of functional ingredients derived from flax, accompanied by technical, biological, economic and environmental data, thereby providing a basis for future industrial developments and technology transfer.

Sophie Le Gall is responsible for scientific coordination for BIA. The BIBS, ISD and MC2 teams will be particularly involved in studying the structural diversity of mucilages, developing clean-label extraction methods, and assessing the techno-functional properties of the fractions and the effect of extrusion, whilst the PRP team will focus its work on lignans (structures, extractability, antioxidant properties).  This research will form the basis of two parallel PhD theses, focusing respectively on mucilages and lignans, and based in Nantes and Rennes. The PhD students[1] will collaborate with the aim of gaining a better understanding of the mechanisms of interaction between these two components, thereby enhancing knowledge of their potential for the development of functional ingredients. Finally, the component aimed at assessing the impact of mucilage and/or lignans on metabolic, gut and mental health will be carried out by the NuMeCan institute, based in Rennes.

 [1] Furquan Chams pour les mucilages (à partir du 5 octobre à BIA Nantes) et Mathilde Pizaine pour les lignanes (dossier CIFRE en instruction pour un positionnement à BIA PRP).

General outline of the structure of the Lin’Active project

Synopsis project

• Project duration : de janvier 2026 à décembre 2029
• Coordination : Mathieu Guillevic, Société VALOREX
• Partners : BIA, NUMECAN, VALOREX
• BIA teams : BIBS, PRP, ISD, MC2
• Funding : ANR (PRCE)

Contact :  Sophie Le Gall et Sylvain Guyot