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1. Proteases as tools to generate pea protein hydrolysates with interesting antioxidant and functional properties

Author

Garcia, Rebeca, Espina-Sanahuja, Valentina Soledad, Hiolle, Manon, Boussard, Aline, Billaud, Catherine, ProdInra, Archive Ouverte, Ingénierie, Procédés, Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Conservatoire National des Arts et Métiers [CNAM] (CNAM), and Chercheur indépendant

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], food and beverages
Abstract

Proteases as tools to generate pea protein hydrolysates with interesting antioxidant and functional properties. 1. Food Chemistry Conference

Published
2016

2. Do natural antioxidants protect food lipids in gelled emulsions throughout their life cycle?

Author

Maillard, Marie-Noëlle, Delchier, Nicolas, Billaud, Catherine, Bosc, Véronique, Vallier, Marie-Jose, Dufour, Claire, Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), Avignon Université (AU)-Institut National de la Recherche Agronomique (INRA), and Institut National de la Recherche Agronomique (INRA)-Avignon Université (AU)

Subjects
emulsion, gel, polyphénol, acide gras polyinsaturé, [SDV]Life Sciences [q-bio], oxydation lipidique, propriété antioxydante, oxydation, digestion gastrique, lipide, tractus gastrointestinal
Abstract

absent

Published
2014

3. New processes for production of fruit-derived products with optimised organoleptic and nutritional qualities : the ANR project 'TEMPANTIOX'

Author

Renard, Catherine, Baron, Alain, Billaud, Catherine, Biau, N., Chermat, F., Cuvelier, Gerard, Courtois, Francis, Espinosa, Lucia, Fort, F., Georgé, Stephane, Le Bourvellec, Carine, Louarme, Loïc, Sanoner, Philippe, Symoneaux, Ronan, Turk, M., Vorobiev, E., Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Station de Recherches Cidricoles et Biotransformation des Fruits et Légumes (SRC - BFL), Institut National de la Recherche Agronomique (INRA), Génie industriel alimentaire (GENIAL), Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), Conserves France, Centre Technique de la Conservation des Produits Agricoles (CTCPA), Institut National de la Recherche Agronomique (INRA)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut National Agronomique Paris-Grignon (INA P-G)-Ecole Nationale Supérieure des Industries Agricoles et alimentaires, and Université de Technologie de Compiègne (UTC)

Subjects
ANR PROJECT, FRUIT-DERIVED PRODUCT, NUTRITIONAL QUALITY, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS, ORGANOLEPTIC QUALITY
Abstract

National audience

Published
2009

4. Effect of cyclodextrins on polyphenol oxidation catalyzed by apple polyphenol oxidase

Author

Billaud, Catherine, Regaudie, E., Fayad, N., Forget, Florence, Nicolas, J., ProdInra, Migration, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), and Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)

Subjects
[SDV] Life Sciences [q-bio], 0303 health sciences, 03 medical and health sciences, 0404 agricultural biotechnology, 030309 nutrition & dietetics, [SDV]Life Sciences [q-bio], 04 agricultural and veterinary sciences, 040401 food science, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
1995

5. Modelling the reactions between free phenols, vitamin C, apple polyphenoloxidase and oxygen during a thermal treatment

Author

Aka, Jean-Pierre, Courtois, Francis, Louarme, Loïc, Nicolas, Jacques, Billaud, Catherine, Génie industriel alimentaire (GENIAL), Institut National de la Recherche Agronomique (INRA)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut National Agronomique Paris-Grignon (INA P-G)-Ecole Nationale Supérieure des Industries Agricoles et alimentaires, Institut National de la Recherche Agronomique (INRA), AgroParisTech, Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Centre national du machinisme agricole, du génie rural, des eaux et forêts (CEMAGREF), Ingénierie Procédés Aliments (GENIAL), Institut National de la Recherche Agronomique (INRA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM), and Institut National de la Recherche Agronomique (INRA)-AgroParisTech-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)

Subjects
[SDV]Life Sciences [q-bio]
Abstract

The kinetics of degradation of chlorogenic acid, epicatechin, L-ascorbic acid and ofpolyphenoloxidase activity from some apple in malate buffer (pH 3.8) solutions at 20 and 50 °Cwith oxygen were investigated to provide information on the impact of the presence ofchlorogenic acid, epicatechin and/or L-ascorbic acid on polyphenoloxidase thermostability butalso the effect of the heat treatment on their degradation both by enzymatic and nonenzymaticways. Stoechiokinetic reactions on the basis of experimental data and literature anddetermination of the kinetic constants at 20 and 50 °C were elaborated before modelling theinteraction among reactants, by fitting the reaction curves to predictive model. Applepolyphenoloxidase was thermolabile, as total denaturation occurred after 10 min at 70 °C andonly 3 min at 80 °C. Losses of polyphenoloxidase activity at 20 and 50 °C were favored by thepresence of epicatechin in model solutions, compared with chlorogenic acid, due to theformation of quinones of epicatechin that diminished polyphenoloxidase stability. Temperaturequickened both enzymatic phenol oxidation before polyphenoloxidase deteriorated and thewhole set of the chemical reactions, including the production of secondary oxidation productsand chlorogenic acid or epicatechin regeneration. The results obtained by simulation of themodel fittings to experimental data also confirmed that L-ascorbic acid in excess induced a fastregeneration of chlorogenic acid and epicatechin from quinones of chlorogenic acid andquinones of epicatechin formed enzymatically via redox chemical reactions.Keywords: modelling, reactions, thermal treatment, oxidation

Published
1992

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