Still or carbonated beverage based on algal carotenoids and preparation method

Abstract

The present invention relates to a process for obtaining a beverage comprising steps of mixing vegetable juices, antioxidants, and compounds rich in vitamins and / or a compound rich in minerals and / or a compound rich in fiber with carotenoids derived from microalgae, enabling, in addition to a pasteurization step, the stabilization of the beverage and the reduction of the effect of free radicals on these carotenoids. The present invention also relates to the beverage obtained according to the process of the invention, which may be still or carbonated.

Description

Title of the invention: Still or carbonated drink based on algal carotenoids and preparation process FIELD OF THE INVENTION

[0001] The present invention relates to a method for obtaining a beverage comprising steps of mixing plant juices, antioxidant agents, and compounds rich in vitamins and / or a compound rich in minerals and / or a compound rich in fiber with carotenoids from microalgae, making it possible, in addition to a pasteurization step, to stabilize the beverage and reduce the effect of free radicals on these carotenoids. The present invention also relates to the beverage obtained according to the method according to the invention, which may be still or sparkling. STATE OF THE ART

[0002] The present invention is in the agri-food field, more precisely that of food products manufactured and presented to be able to be consumed in the form of a drink and comprising compounds derived from microalgae.

[0003] Today, many consumers are looking to improve the quality of their diet. In addition to the consumption of organic products, the consumption of products enriched with beneficial compounds is becoming increasingly widespread.

[0004] Among these, we find in particular still or carbonated drinks enriched with proteins, with compounds rich in vitamins and / or minerals and / or fiber, or even with antioxidants. These elements can be provided by many types of compounds, natural or synthetic. These include in particular the family of carotenoids, which are plant pigments responsible for the red, orange, and yellow colors of fruits, vegetables, flowers and algae. This vast family of lipo-soluble substances (soluble in fats) has antioxidant properties.

[0005] However, carotenoids have a tendency to degrade very quickly in the light, particularly due to free radicals, which means that compositions containing them must be consumed quickly, or at least their packaging must be adapted to keep their properties intact. In the case of astaxanthin, the formulated products use tinted bottles to protect the ingredient from light as much as possible.

[0006] There thus remains an unresolved need for a process allowing the design of a stabilized still or carbonated drink enriched with compounds and comprising carotenoids.

[0007] Unexpectedly, the Applicant discovered a process for producing a still or carbonated drink stabilized by several specific steps and by the combination of antioxidant compounds with aqueous extracts of carotenoids, in particular astaxanthin and / or beta-carotene, from microalgae, in particular from the Dunaliella or Haematococcus pluvialis family. In particular, the combination of these aqueous extracts of microalgae comprising carotenoids with antioxidants such as tocopherols and their derivatives and / or ascorbic acid and their derivatives makes it possible to limit the action of free radicals on the carotenoids and thus to extend their lifespan and their availability as a coloring and antioxidant. This therefore makes it possible to stabilize the drink in color and in properties, in particular antioxidant properties, for a minimum of 12 months. In addition, the natural carotenoids used according to the invention, derived from microalgae, provide antioxidant properties superior to synthetic carotenoids. Statement of the invention

[0008] According to a first aspect, the invention relates to a method for obtaining a stabilized beverage comprising the steps of:

[0009] a. Mix in water at between 700 and 900 rpm, preferably 800 rpm, for 90 to 150 seconds, preferably 120 seconds: - at least one vegetable juice; - at least one compound chosen from ascorbic acid and its derivatives, and / or tocopherols and their derivatives; and - at least one other compound rich in vitamins and / or one compound rich in minerals and / or one compound rich in fiber; b. Add to the mixture obtained in step a. while stirring at between 700 and 900 rpm, preferably 800 rpm, for 4 to 6 minutes, preferably 5 minutes, at least one aqueous extract of microalgae from the Dunaliella family comprising beta-carotene and / or Haematococcus pluvialis comprising astaxanthin and / or beta-carotene; c. Optionally, add to the mixture obtained in step b. an acidifier, preferably citric acid, until a pH of less than 4.2, preferably between 3.2 and 3.8, is reached; d. Add to the mixture obtained in step b. or c. at least one food flavoring, preferably dispersible; e. Pasteurize the mixture obtained in step d.; f. Obtain a stabilized drink.

[0010] According to the invention, the term “stabilized drink” means a drink whose compounds and the properties they provide, in particular antioxidant properties, will be degraded more slowly, for example by light, in the first months of its condi operation, preferably within the first 12 months after packaging, and which has been pasteurized to eliminate unwanted microorganisms.

[0011] Preferably, the degradation in the first 6 months of the antioxidant properties of the drink is less than 10% of the total antioxidant properties of the drink at its design.

[0012] Preferably, the degradation in the first 12 months of the antioxidant properties of the drink is less than 25% of the total antioxidant properties of the drink at its design.

[0013] Preferably according to the invention, the water used in step a. is still water or demineralized water.

[0014] According to the invention, the term “plant juice” means a juice originating from a plant species, whether from the plant as such or from one of its elements such as, for example, its leaves or its fruits.

[0015] Preferably according to the invention, said at least one vegetable juice is chosen from concentrated or non-concentrated juices of lemon, orange, grapefruit, cherry, strawberry, raspberry, blackcurrant, blackberry, blueberry, goji, pomegranate, redcurrant, cranberry, apple, pear, acai, apricot, peach, nectarine, kiwi, aloe vera, passion fruit, rhubarb, guarana, mango, pineapple, banana, baobab, hibiscus.

[0016] Ascorbic acid or vitamin C (E300) is an organic acid with antioxidant properties by intervening in various cellular redox reactions. Derivatives of ascorbic acid can also be used, for example by stabilizing it using a coupling with another molecule. Examples of derivatives of ascorbic acid are: sodium ascorbate, calcium ascorbate, potassium ascorbate, palmitate and ascorbyl stearate. Ascorbic acid and its derivatives can be found in the form of powders or extracts of fruits and vegetables titrated in ascorbic acid.

[0017] Tocopherols or vitamin E include the molecules α-tocopherol, [3-tocopherol, γ-tocopherol, δ-tocopherol. These molecules have antioxidant properties by neutralizing free radicals. Tocopherol derivatives can also be used, for example by stabilizing them using a coupling with another molecule. Examples of tocopherol derivatives are: Alpha tocopherol, D-alpha-tocopherol, concentrated tocopherol, DL-alpha-tocopherol, Gamma tocopherol, Delta tocopherol. Tocopherols and their derivatives can be found in the form of powders or fruit and vegetable extracts titrated in tocopherols.

[0018] By "at least one other vitamin-rich compound" is meant according to the invention compounds comprising at least one vitamin other than vitamin C and vitamin E mentioned above. A vitamin-rich compound comprises at least a concentration equivalent to, according to European regulations No. 1169 / 2011 and 1924 / 2006 for a drink, 15% of the nutritional reference values ​​of said vitamin.

[0019] By "a compound rich in minerals" is meant a compound which comprises at least a concentration equivalent to, according to European regulations No. 1169 / 2011 and 1924 / 2006 for a drink, 15% of the reference nutritional values ​​for said minerals.

[0020] By "a compound rich in fiber" is meant a compound which comprises at least a concentration equivalent to, according to European regulation 1924 / 2006, 6 g of fiber per 100 g of product or at least 3 g of fiber per 100 kcal.

[0021] Preferably according to the invention, said “at least one other compound rich in vitamins and / or a compound rich in minerals and / or a compound rich in fiber” is chosen from synthetic vitamins and / or minerals, vegetable and fruit powders titrated in vitamins and / or minerals, titrated mineral materials of natural origin, seawater powders titrated in minerals, marine algae titrated in vitamins and / or minerals.

[0022] By microalgae, according to the present invention, is meant eukaryotic microalgae, which are characterized by a nucleus, including for example chlorophytes, rhodophytes, haptophytes, bacillariophytes, eustigmatophytes, euglenophytes, thraustochytriaceae or even dinophytes, said eukaryotic microalgae being commonly called “microalgae”, and prokaryotic microalgae, which do not have a nucleus, including cyanophytes, hereinafter specifically called “cyanobacteria”.

[0023] Preferably according to the invention, the eukaryotic microalgae are chosen from chlorophytes, preferably from Chlorella, Auxenochlorella, Dunaliella, Te-traselmis, Haematococcus, Scenedesmus; eustigmatophytes, preferably Nanno-chloropsis; euglenophytes, preferably Euglena; rhodophytes, preferably Porphyridium; bacillariophyceae, preferably Phaeodactylum and Odontella, and thraustochytriaceae, preferably Schizochytrium.

[0024] Preferably according to the invention, the cyanobacteria are chosen from spirulina (Arthrospira platensis or Spirulina maxima) and AFA (Aphanizomenon Floes-aquae)

[0025] Even more preferably according to the invention, said at least one aqueous extract of microalgae comes from the Dunaliella family and comprises beta-carotene and / or from Haematococcus pluvialis and comprises astaxanthin and / or beta-carotene.

[0026] The family Dunaliella is a genus of green algae of the family Dunaliellaceae. There are notably the species Dunaliella acidophila, Dunaliella assymetica, Dunaliella baasbeckingii, Dunaliella bardawail, Dunaliella bioculata, Dunaliella carpatica, Dunaliella gracilis, Dunaliella granulata, Dunaliella lateralis, Dunaliella maritima, Dunaliella maritima, Dunaliella naliella media, Dunaliella minuta, Dunaliella parva, Dunaliella peircei, Dunaliella po-lymorpha, Dunaliella primolecta, Dunaliella pseudosalina, Dunaliella quartolecta, Dunaliella ruineniana, Dunaliella salina, Dunaliella terricola, Dunaliella tertiolecta, Duliella turnaliman, Duliella turcoman viridis.

[0027] Haematococcus pluvialis is a species of green algae of the family Haemato-coccaceae.

[0028] Haematococcus pluvialis produces large quantities of astaxanthin and beta-carotene, two molecules of the carotenoid family. The Dunaliella family produces large quantities of beta-carotene.

[0029] Astaxanthin is a pigment that is classically soluble in fats and oils, providing a red or orange color to the composition. In addition to this coloring power, this molecule also has an antioxidant effect.

[0030] Beta carotene is a molecule that is classically soluble in fats and oils and is generally used to provide yellow to red / orange color. In addition to this coloring power, this molecule also has an antioxidant effect.

[0031] Astaxanthin and beta carotene from microalgae, and in particular from the Dunaliella family or from Haematococcus pluvialis, have advantages which differentiate them in particular from these synthetic astaxanthin and beta-carotene.

[0032] Indeed, the antioxidant capacity of beta-carotene is linked to its level of 9-cis configuration isomers. The synthetic form would mainly contain the trans isomer (with 9-cis levels <5%) while other natural forms from fruits / vegetables would be between 10 and 40% (Levin G, Mokady S, 1994. Antioxidant activity of 9-cis compared to all-trans beta-carotene in vitro, Free Radical Biology & Medicine, 17(1):77-82. - Ben-Amotz A, Levy Y, 1996. Bioavailability of a natural isomer mixture compared with synthetic all-trans beta-carotene in human serum, The American Journal of Clinical Nutrition 63(5):729-34). The levels found in beta-carotenes from microalgae are between 30 and 70%, which would make them a more interesting source of antioxidant agent than the sources usually proposed. (Ami Ben-Amotz, Amnon Lers, And Mordhay Avron, 1988 - Stereoisomers of fl-Carotene and Phytoene in the Alga Dunaliellabardawil).

[0033] Concerning Astaxanthin, just like beta-carotene, there is an opposition between the effectiveness of the antioxidant character of the molecule in its natural and synthetic forms. The synthetic form is not authorized for human consumption, it is accepted that the form coming from microalgae is the most effective in terms of health benefits. (Khoa Nguyen, May 6, 2013, Astaxanthin: A Comparative Case of Synthetic VS. Natural Production).

[0034] The astaxanthin and beta carotene used according to the invention are stabilized in an aqueous phase, unlike their natural state where its molecules are liposoluble. stabilization in an aqueous phase is achieved by the use of microencapsulation techniques, stabilization in an oil / water emulsion or even coating on complex sugars known to those skilled in the art, and notably accessible in the document Santos and Meireles, “Carotenoid Pigments Encapsulation: Fundamentals, Techniques and Recent Trends.

[0035] Preferably according to the invention, said at least one aqueous extract of microalgae originating from the Dunaliella family comprises from 0.5 to 95% of beta-carotene, preferably from 0.5 to 40%, and / or said at least one aqueous extract of microalgae originating from Haematococcus pluvialis comprises from 0.5 to 95% of astaxanthin and / or beta-carotene, preferably from 0.5 to 40%.

[0036] Optionally, an acidifier is added during the process according to the invention, in order to obtain a mixture at a pH lower than 4.2, preferably between 3.2 and 3.8.

[0037] Preferably, said acidifier is citric acid, added in an amount to obtain the desired pH. Lemon juice can also provide this acidifying effect, for example when it is added as vegetable juice in the process.

[0038] According to the invention, the term “food flavoring” means a compound that can impart a taste and / or odor to the beverage. These flavorings can be natural in the form of extracts and come, for example, from fruits, vegetables, spices, herbs, or synthetic ones.

[0039] Preferably according to the invention, said at least one food flavoring is chosen from natural fruit flavors, mushroom flavors, natural sweet, salty, tangy, plant masking, ferrous masking, or marine masking flavors, natural vegetable flavors such as natural cucumber, carrot, zucchini, pumpkin flavors, natural plant flavors such as basil, parsley, rosemary, cactus, eucalyptus, aloe vera, ginger, rhubarb, natural seaweed flavors, natural flower flavors such as rose, hibiscus, jasmine flavors.

[0040] Preferably, said food flavoring is dispersible, that is to say that it can preferably be dispersed in an aqueous medium.

[0041] The use of a non-dispersible food flavoring may result in a quality defect in the appearance of the product, as said flavoring may have problems homogenizing with the rest of the compounds.

[0042] By dispersible is meant according to the invention that the flavoring is in liquid or powder form added to the mixture obtained in step b. or c., allowing its effective dispersion in the drink.

[0043] Pasteurization is a preservation process by heating to a temperature defined for each of them (from 60 to 95 °C), without boiling, for a short time also defined, followed by rapid cooling. The process aims to reduce very significantly the quantity of microorganisms present in the beverage while modifying the latter's properties as little as possible. It is therefore a compromise between two different inactivation routes: at a given temperature, a constant fraction of a microorganism is inactivated per unit of time, while the components of the beverage are modified in the same way.

[0044] A person skilled in the art will be able to adapt a time / temperature pasteurization pair adapted to the beverage in order to guarantee microbiological stability.

[0045] Preferably, pasteurization step e. is carried out at between 60° and 95°C for between 5 seconds and 40 minutes, preferably at 92°C for 5 seconds or at 65°C for 30 minutes.

[0046] Preferably according to the invention, said method for obtaining a beverage according to the invention further comprises a step of gasification of the mixture obtained in step d, or a step e' of gasification of the mixture obtained in step e'.

[0047] This gasification step makes it possible to obtain a carbonated drink.

[0048] Gasification is carried out by adding food grade CO2 to the mixture before or after pasteurization. This gasification technique is known to those skilled in the art, and is notably accessible in the document “Techniques de l’ingénieur: Pierre MILLET, 2015, Food liquids - Packaging, conditioning and characteristics”.

[0049] Preferably according to the invention, said method for obtaining a beverage according to the invention further comprises a step of packaging, preferably in a bottle, the mixture obtained in step d. or in step d'. or in step e. or in step e'.

[0050] This conditioning, preferably in bottles, is carried out before or after pasteurization.

[0051] Preferably, said packaging step comprises filling and sealing the container, preferably a bottle.

[0052] Preferably, when producing a carbonated beverage using the method according to the invention, the sequence of the “final” steps of the method can be:

[0053] • Pasteurization step; • Gasification stage; • Packaging stage (filling and sealing); • Obtaining the stabilized drink.

[0054] Or:

[0055] • Packaging step: Filling; • Gasification stage; • Packaging stage: Sealing; • Pasteurization stage, • Obtaining the stabilized drink.

[0056] According to a second aspect, the invention relates to a stabilized beverage as obtained by the process according to the invention.

[0057] Preferably, said drink comprises from 90 to 99.5% water and from 0.5 to 10% of:

[0058] • At least one vegetable juice; • At least one food flavoring; • At least one compound chosen from ascorbic acid and its derivatives, and / or tocopherol and its derivatives; • At least one compound rich in vitamins and / or minerals and / or fiber, • At least one other compound rich in vitamins and / or one compound rich in minerals and / or a fiber-rich compound; and • At least one aqueous extract of microalgae from the Du-naliella family comprising beta-carotene and / or Haematococcus pluvialis comprising astaxanthin and / or beta-carotene; • Optionally, at least one acidifier, preferably citric acid, until a pH of less than 4.2 is reached, preferably between 3.2 and 3.8.

[0059] Even more preferably, said drink comprises from 90 to 99.5% water and:

[0060] • From 0.1 to 4% of at least one vegetable juice; • From 0.001 to 1% of at least one food flavoring; • From 0.01 to 2% of at least one compound chosen from ascorbic acid and its derivatives, and / or tocopherol and its derivatives; • From 0.1 to 3% of at least one compound rich in vitamins and / or minerals and / or fiber; • From 0.1 to 3% of at least one other vitamin-rich compound and / or one mineral-rich compound and / or one fiber-rich compound; and • From 0.001 to 1% of at least one aqueous extract of microalgae from the Dunaliella family comprising beta-carotene and / or Haematococcus pluvialis comprising astaxanthin and / or beta-carotene; • Optionally, at least one acidifier, preferably citric acid, until a pH of less than 4.2 is reached, preferably between 3.2 and 3.8.

[0061] The pH of the beverage is less than 4.2, preferably between 3.2 and 3.8.

[0062] This beverage can be stored in a bottle, for example PET or glass, and is pasteurized as indicated in the process according to the invention in order to stabilize it microbiologically.

[0063] Examples of beverages according to the invention are as follows:

[0064] Example of composition according to the invention [Table 1] [Tables 1] Demineralized water 99.3% Concentrated lemon juice 0.35% Natural flavors 0.585% Potassium sorbate 0.025% Marine magnesium 0.09% Astaxanthin (Haematococcus pluvialis) 0.003% Ascorbic acid 0.20%

[0065] Example of composition according to the invention [Table 2] [Tables2] Water 96.8% Concentrated peach juice 1.5% Sugar 0.9% Concentrated lemon juice 0.27% Natural flavors 0.26% Ascorbic acid 0.15% Marine magnesium 0.1% Beta carotene (Dunaliella sp.) 0.011%

[0066] Example of composition according to the invention [Table 3] [Tables 3] Water 97.00% Concentrated orange juice 1.50% Sugar 1.025% Citric acid 0.026% Natural flavors 0.106% Ascorbic acid 0.22% Marine magnesium 0.1% Beta carotene (Dunaliella sp.) 0.017%

[0067] Example of composition according to the invention [Table 4] [Tables 4] Demineralized water 97.06% Concentrated peach juice 1.5% Sugar 0.9% Vitamin mix 0.25% Natural flavors 0.12% Astaxanthin (Haematococcus pluvialis) 0.07% Ascorbic acid 0.10% DESCRIPTION OF FIGURES

[0068] [fig. 1] Figure 1 is a graph characterizing the stability of microalgal carotenoids (astaxanthin and beta-carotene) to heat treatments.

[0069] [fig.2] Figure 2 is a graph characterizing the light stability of beverages based on beta-carotene (BC7). EXAMPLES

[0070] Temperature stability tests carried out on algal carotenoids

[0071] Protocol 1: temperature stability

[0072] The molecules are dispersed in osmosis water (100 rpm) and then placed in triplicate in test tubes. They are brought to temperature in a water bath and then placed in an oven at T°C (each tube is sealed to avoid water evaporation). Once the incubation time has passed for a sample, it is removed, immersed in ice to cool it to 20°C and finally, it is analyzed in a spectrophotometer (in triplicate).

[0073] For each ingredient, the wavelengths corresponding to their emission peaks are determined upstream.

[0074] That of astaxanthin is at 496nm while that of beta-carotene is multiple (433, 456 and 483nm).

[0075] The results are presented in Figure 1. The algal beta-carotene used is considered stable for a 3-minute treatment at 90°C (loss less than 10%), while astaxanthin is tested at 70°C for 3 hours and also demonstrates high stability (loss less than 10% up to 90 minutes). These time / temperature pairs are much more drastic than the pairs usually used in the food industry, and this demonstrates that these algal carotenoids are compatible with industrial heat treatments.

[0076] Protocol 2: Light stability of beta-carotene

[0077] 4 drink formulas are tested:

[0078] Drinks A, B, C are produced and are composed of:

[0079] • water: 97% • sugar: 0.9% • concentrated peach juice: 1.5% • marine magnesium: 0.05% • potassium sorbate: 0.025% • citric acid: Until a pH of 3.25 is reached • and ascorbic acid.

[0080] They have a pH of 3.25.

[0081] Composition A does not include ascorbic acid (0g).

[0082] Composition B comprises 500mg / L of ascorbic acid.

[0083] Composition C comprises 2g / L of ascorbic acid.

[0084] Composition D has the same composition as formula A but with a mixture of different beta-carotenes, giving it a color similar to A (considered equivalent by an evaluation panel of 10 people).

[0085] The compositions are produced according to the protocol set out according to the invention.

[0086] The compositions are produced in duplicate under clean conditions (wearing masks / gloves, cleaning of utensils and work surfaces beforehand) and bottled in translucent sterile bottles. The bottles are stored on a shelf exposed to sunlight (July, Evry, France).

[0087] In order not to contaminate the bottles by successive samples, a standard range is prepared before each reading to visually compare the bottles to it. The color intensity of each sample is compared to the standard range (11 drinks, from 10 to 0, 10 being the initial intensity of the drink, 5 corresponding to half the initial intensity and 0 to water) in order to assign it a score from 0 to 10.

[0088] The results are presented in Figure 2.

[0089] The presence of the antioxidant agent (here ascorbic acid) has a significant effect on the stability of the color of drinks based on algal beta-carotene since drinks A and D which do not have it degrade very quickly.

[0090] Protocol 3: Light stability of astaxanthin

[0091] 3 drink formulas are tested:

[0092] Compositions A, B, C are composed of:

[0093] • water: 97% • sugar: 0.9% • concentrated peach juice: 1.5% • marine magnesium: 0.05% • potassium sorbate: 0.025% • citric acid: Until a pH of 3.25 is reached • and ascorbic acid.

[0094] They have a pH of 3.25.

[0095] Composition A does not include ascorbic acid (0g).

[0096] Composition B comprises 500mg / L of ascorbic acid.

[0097] Composition C comprises 2g / L of ascorbic acid.

[0098] The compositions are produced according to the protocol set out according to the invention.

[0099] The compositions are made in duplicate under clean conditions (wearing masks / gloves, cleaning of utensils and work surfaces beforehand) and bottled in translucent sterile bottles. The bottles are stored on a shelf exposed to sunlight (July, Evry, France).

[0100] In order not to contaminate the bottles by successive samples, a standard range is prepared before each reading to visually compare the bottles to it. The color intensity of each sample is compared to the standard range (11 drinks, from 10 to 0, 10 being the initial intensity of the drink, 5 corresponds to half the initial intensity and 0 to water) in order to assign it a score from 0 to 10.

[0101] The presence of the antioxidant agent (here ascorbic acid) has a significant effect on the stability of the color of drinks based on algal astaxanthin since drink A, which does not contain it, degrades very quickly.

Claims

Claims

1. A method of obtaining a stabilized beverage comprising the steps of: a. Mix in water at between 700 and 900 rpm, preferably 800 rpm, for 90 to 150 seconds, preferably 120 seconds: - at least one vegetable juice; - at least one compound chosen from ascorbic acid and its derivatives, and / or tocopherols and their derivatives; - at least one other compound rich in vitamins and / or one compound rich in minerals and / or one compound rich in fiber; and b. Add to the mixture obtained in step a. while stirring at between 700 and 900 rpm, preferably 800 rpm, for 4 to 6 minutes, preferably 5 minutes, at least one aqueous extract of microalgae from the Dunaliella family comprising beta-carotene and / or Haematococcus pluvialis comprising astaxanthin and / or beta-carotene; c. Optionally, add to the mixture obtained in step b. an acidifier, preferably citric acid, until a pH of less than 4.2, preferably between 3.2 and 3.8, is reached; d. Add to the mixture obtained in step b. or c. at least one food flavoring, preferably dispersible; e. Pasteurize the mixture obtained in step d.; f. Obtain a stabilized drink.

2. Process for obtaining a stabilized beverage according to the preceding claim, characterized in that step e. of pasteurization is carried out at between 60° and 95°C for between 5 seconds and 40 minutes, preferably at 92°C for 5 seconds or at 65°C for 30 minutes.

3. A method of obtaining a stabilized beverage according to any one of the preceding claims, further comprising a step d. of gasification of the mixture obtained in step d., or a step e'. of gasification of the mixture obtained in step e'.

4. Method for obtaining a stabilized beverage according to any one of the preceding claims, further comprising a step of packaging, preferably in bottles, the mixture obtained in step d. or at step d'. or at step e. or at step e'.

5. Process for obtaining a stabilized drink according to any one of the preceding claims, characterized in that said at least one aqueous extract of microalgae originating from the Dunaliella family comprises from 0.5 to 95% of beta-carotene, preferably from 0.5 to 40%, and / or said at least one aqueous extract of microalgae originating from Haematococcus pluvialis comprises from 0.5 to 95% of astaxanthin and / or beta-carotene, preferably from 0.5 to 40%.

6. Process for obtaining a stabilized drink according to any one of the preceding claims, characterized in that said at least one vegetable juice is chosen from concentrated or non-concentrated juices of lemon, orange, grapefruit, cherry, strawberry, raspberry, blackcurrant, blackberry, blueberry, goji, pomegranate, redcurrant, cranberry, apple, pear, acai, apricot, peach, nectarine, kiwi, aloe vera, passion fruit, rhubarb, guarana, mango, pineapple, banana, baobab, hibiscus.

7. Process for obtaining a stabilized drink according to any one of the preceding claims, characterized in that said at least one compound rich in vitamins and / or minerals and / or fiber is chosen from synthetic vitamins and / or minerals, vegetable and fruit powders titrated in vitamins and / or minerals, titrated mineral materials of natural origin, seawater powders titrated in minerals, marine algae titrated in vitamins and / or minerals.

8. Method for obtaining a stabilized drink according to any one of the preceding claims, characterized in that said at least one food flavoring is chosen from natural fruit flavors, mushroom flavors, natural sweet, salty, tangy, vegetable masking, ferrous masking, or marine masking flavors, natural vegetable flavors such as natural cucumber, carrot, zucchini, pumpkin flavors, natural plant flavors such as basil, parsley, rosemary, cactus, eucalyptus, aloe vera, ginger, rhubarb, natural seaweed flavors, natural flower flavors such as rose, hibiscus, jasmine flavors.

9. Stabilized beverage as obtained by the process according to any one of claims 1 to 8.

10. Stabilized drink according to the preceding claim, characterized in that it comprises from 90 to 99.5% of water and from 0.5 to 10% of: Of at least one vegetable juice; At least one food flavoring; Of at least one compound chosen from ascorbic acid and its derivatives, and / or tocopherol and its derivatives; Of at least one compound rich in vitamins and / or minerals and / or fiber, At least one other vitamin-rich compound and / or one mineral-rich compound and / or one fiber-rich compound; and Of at least one aqueous extract of microalgae from the Dunaliella family comprising beta-carotene and / or of Haematococcus pluvialis comprising astaxanthin and / or beta-carotene; Optionally, at least one acidifier, preferably citric acid, until a pH of less than 4.2 is reached, preferably between 3.2 and 3.8.