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1. Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity—a randomised crossover trial from the SWEET consortiumResearch in context

Author

Catherine Gibbons, Kristine Beaulieu, Eva Almiron-Roig, Santiago Navas-Carretero, J. Alfredo Martínez, Beverley O’Hara, Dominic O’Connor, Julie-Anne Nazare, Alain Le Bail, Cécile Rannou, Charlotte Hardman, Moon Wilton, Louise Kjølbæk, Corey Scott, Hariklia Moshoyiannis, Anne Raben, Joanne A. Harrold, Jason C.G. Halford, and Graham Finlayson

Subjects
Sweeteners, Sweetness enhancers, Solid food, Appetite, Glycaemia, Endocrine response, Medicine, Medicine (General), R5-920
Abstract

Summary: Background: Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about their effects on appetite and endocrine responses in reduced or no added sugar solid foods. The aim of the current study was to evaluate the acute (1 day) and repeated (two-week daily) ingestive effects of 2 S&SE vs. sucrose formulations of biscuit with fruit filling on appetite and endocrine responses in adults with overweight and obesity. Methods: In a randomised crossover trial, 53 healthy adults (33 female, 20 male) with overweight/obesity in England and France consumed biscuits with fruit filling containing 1) sucrose, or reformulated with either 2) Stevia Rebaudioside M (StRebM) or 3) Neotame daily during three, two-week intervention periods with a two-week washout. The primary outcome was composite appetite score defined as [desire to eat + hunger + (100 − fullness) + prospective consumption]/4. Findings: Each formulation elicited a similar reduction in appetite sensations (3-h postprandial net iAUC). Postprandial insulin (2-h iAUC) was lower after Neotame (95% CI (0.093, 0.166); p

Published
2024
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2. Could ‘Isochoric Freezing’ Revolutionise Food Preservation?

Author

Kostadin Fikiin, Stepan Akterian, Alain Le Bail, James K. Carson, and Trygve M. Eikevik

Subjects
food, refrigeration, cooling, chilling, freezing, isochoric freezing, Chemical technology, TP1-1185
Abstract

The present article responds to the food engineering community’s growing interest in an emerging and lauded approach to food preservation, popularised by its developers as ‘isochoric freezing’. A strong campaign in the scientific literature and mass media has recently promoted this technique as a universal replacement for traditional food freezing and the frozen supply chain by highlighting a number of alleged advantages of ‘isochoric freezing’. Some of these claims therefore require a more neutral and critical assessment against the background of the today’s state of the art in food freezing technologies. Hence, this article spotlights several concerns regarding the plausibility, energy expenditure, resource efficiency, process rate, throughput and safety of ‘isochoric freezing’, as well as the correct use of food refrigeration terminology. The aspects considered are intended to make food scientists, technologists and engineers more aware of the real capabilities and the application perspectives of this still immature mode of refrigerated food processing.

Published
2024
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3. Ultrasound and microwave assisted extraction of acorn oil (Quercus brantii): Optimization and characterization

Author

Samaneh Niari, Nasser Hamdami, Mohsen Dalvi-Isfahan, and Alain Le-Bail

Subjects
Extraction optimization, Non-conventional extraction methods, Quercus brantii, Plant-based oils, Food processing and manufacture, TP368-456
Abstract

This study aimed to optimize the extraction parameters and increase the oil yield, by comparing both microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) methods of extracting acorn oil (Quercus brantii). The study demonstrates that UAE and MAE are efficient, rapid, and resource-saving techniques for extracting acorn oil compared to conventional methods like Soxhlet extraction and long-duration maceration. UAE achieved a significantly higher oil yield (7.44 %) than MAE (5.45 %), reducing the extraction time from hours to just 33 min, and lowering solvent consumption. This efficiency makes UAE particularly advantageous for industrial-scale operations seeking to minimize environmental impact and operational costs. The findings further emphasize that UAE not only provides superior oil yield but also enhances the total phenolic content of the extracted oil, achieving a value 2.5 times higher than that obtained with MAE. Moreover, UAE demonstrated no significant increase in free fatty acids (FFA), maintaining the oil's quality, while MAE conditions showed a negative effect by increasing FFA levels. In addition to yield and quality, UAE also produced oil with superior color parameters, which could enhance consumer acceptability. These results underscore UAE's potential as a sustainable alternative, capable of reducing the environmental footprint by minimizing energy use, extraction time, and solvent waste.

Published
2025
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4. Effect of Jerusalem artichoke flour on wheat dough physical and mechanical properties

Author

Aleksandar G. Yovchev and Alain Le-Bail

Subjects
Bread dough, Baking, Jerusalem artichoke, Fructans, Rheology, Texture, Food processing and manufacture, TP368-456
Abstract

This paper presents a study on the effect of Jerusalem artichoke flour addition on wheat dough physical (freezable water content) and mechanical (small strain frequency tests) properties. Degassed bread crumb was obtained by using a miniature baking system consisted of two Peltier elements and the evolution of hardness during storage was evaluated by compression tests. Selected amounts of Jerusalem artichoke flour (3 and 6% based on flour) were added to the recipe, while dough hydration was kept constant. The amount of freezable water decreased with the addition of Jerusalem artichoke flour compared to the reference, suggesting that some water molecules were entrapped and bound into dough matrix due to the incorporation of fructans (fructose oligomers and inulin), which resulted in dough structure modification. Frequency sweep tests showed that storage (G’) and loss (G”) moduli of dough with Jerusalem artichoke flour were significantly higher than the reference ones, which contributed to a more structured dough system that exhibited a higher complex modulus (G*). The storage modulus (G’) during heating and cooling of doughs with Jerusalem artichoke flour were higher than the reference sample. The inclusion of Jerusalem artichoke flour gave rise to a slightly higher values of the bread crumb's Young modulus, as the evolution of hardness followed a similar trend.

Published
2021
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5. Use of amyloglucosidase in a soft wheat dough: Impact of process and formulation on glucose production

Author

Guénaëlle Diler, Cécile Rannou, Claire Guyon, Carole Prost, and Alain Le-Bail

Subjects
Enzyme, Model dough, Baking, Temperature, Dough hydration, Sweetness, Food processing and manufacture, TP368-456
Abstract

The use of amyloglucosidase (AMG) in baked goods was studied to develop no added sugar products, by investigating the impact of baking process stages and ingredients on AMG glucose production. Their application in a simplified model dough was studied first. Glucose content was monitored during the various stages of the process (mixing, resting at 30, 50 and 60 °C, and baking), considering a dough containing different amounts of water (35%, 50% flour basis) and oil (0%, 5.2%, 10.4%, 33.4% flour basis). The results indicated that AMG can produce significant amounts of glucose under the conditions encountered during the main stages of a standard baking product making process. Glucose production by AMG was favoured by higher dough hydration, low oil content and the integration of a high-temperature rest phase in the process. An application in a sandwich bread with no added sugar was tested. AMG allowed the production of glucose under real baking conditions. The glucose content of 5.1% obtained with the use of 1100 AGU/kg flour was close to the average sugar content of commercial sandwich breads on the French market. The addition of AMG in no added sugar breads enhanced their overall quality compared to no added sugar bread. AMG favours sweetness perception but also softness and flavour improving the quality of breads to reach consumers’ expectations.

Published
2021
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8. Ultrasound-assisted Modification of Enzymatic and Antioxidant Activities, Functional and Rheological Properties of Oat and Barley Bran

Author

Tomislava Grgić, Zrinka Pavišić, Nadica Maltar-Strmečki, Bojana Voučko, Nikolina Čukelj Mustač, Duška Ćurić, Alain Le-Bail, and Dubravka Novotni

Subjects
Process Chemistry and Technology, Cereal β-glucanase activity, Complex viscosity, Phytase activity, Phenolic compounds, Phytic acid, Safety, Risk, Reliability and Quality, Industrial and Manufacturing Engineering, Food Science
Abstract

Cereal bran possesses enzymes and antinutrients which should be reduced for their usability as a food ingredient high in dietary fiber, minerals, and antioxidants. This study investigated the influence of high-intensity ultrasound on enzymatic and antioxidant activities, phytic acid content (PA), and functional and rheological properties of oat and barley bran. Ultrasonication was performed at three specific energies (87 kJ/kg, 217.5 kJ/kg, and 348 kJ/kg), without or with pulsation (5 s emission, 10 s pause). Bran was assessed for β-glucanase, phytase and antioxidant activities, PA and total phenolic content, hydration, and rheological properties. β-glucanase from oat bran was inactivated up to 82% and from barley bran up to 55%, depending on the ultrasound-specific energy and pulsation. PA and antioxidant activities were higher in native oat bran (PA 17.35 mg/g d.w., FRAP 6.96 μmol TE/g d.w., 3.30 μmol FAE/g d.w.) compared to barley bran (PA 11.53 mg/g d.w., FRAP 2.27 μmol TE/g d.w., 5.30 μmol FAE/g d.w.). In both bran types, phytase activity increased (40–44%) after treatments at 87 kJ/kg, and on average, PA was reduced by 17% in oat bran and by 39% in barley bran. Depending on the energy and pulsation, bran ultrasonication reduced total phenolic content (27–55%), antioxidant activity (by 28–48%), complex viscosity (62–71%), and maximum stress tolerance (46–68%) while increased water swelling (42–48%) and retention capacity (44–59%). Hence, high-intensity ultrasound is a useful technique in reducing antinutrients while altering the enzymatic activity and functional properties of the bran. These results could help the wider application of bran in food production.

Published
2023
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10. Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

Author

Eugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud, and Patricia Le-Bail

Subjects
cake, Health (social science), porosity, SAPP—sodium acid pyrophosphate, carbon dioxide, specific volume, Plant Science, Health Professions (miscellaneous), Microbiology, baking powder, Food Science
Abstract

In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO2 during baking. However, the optimization of a blend of constituents in BP is minimally documented, especially the selection of acids, which is often supported by the suppliers based on their experience. The objective of this study was to evaluate the impact of two sodium acid pyrophosphate leavening acids (SAPP10 and SAPP40) at different levels in BP on final pound cake properties. A central composite design of the response surface methodology (RSM) was used to design the blend ratio of SAPP with different amounts of BP to investigate some selected cake parameters such as specific volume and conformation. Results showed that increasing the BP level significantly increased the batter specific volume and porosity but dropped as BP approached maximum (4.52%). The batter pH was influenced by SAPP type; SAPP40 presented a relatively sufficient neutralization of the leaving system as compared to SAPP10. Furthermore, lower BP levels resulted in cakes with large air cells, which presented a non-homogeneous crumb grain. This study therefore highlights the need to identify the optimum amount of BP to attain the desired product qualities.

Published
2023
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15. Substitution of baking powders in a pound cake by an overpressure mixing process; impact on cake properties

Author

Alain Le-Bail, Juliette Palier, Patricia Le-Bail, Catherine Loisel, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), French National Research Agency (ANR), Regional 'RFI CAP ALIMENT -FOOD FOR TOMORROW' Program, ONIRIS-GEPEA CNRS 6144 research Unit, Nantes France, and INRAE, Biopolymeres Interactions Assemblages, Nantes-France. UR 1268

Subjects
0106 biological sciences, food.ingredient, Materials science, Mixing (process engineering), 01 natural sciences, Cake, 0404 agricultural biotechnology, food, Mixing, Aeration, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Pressure, Texture, 04 agricultural and veterinary sciences, 040401 food science, Overpressure, Baking powder, Volume (thermodynamics), Chemical engineering, Gas pressure, Solubilization, Gas, Scientific method, Food Science
Abstract

International audience; This study concerns the mixing under gas pressure of a cake batter free from baking powder. Mixing the batter under pressure has been considered as an alternative to baking powder with the aim of forcing the aeration of the batter and possibly the solubilization of gas in the liquid phase of the batter. A prototype mixer was used with air, CO2 and N-2 applied with gauge pressures of 0.3 and 0.5 bar. CO2 pressure of 0.3 and 0.5 bar yielded the best results in terms of specific volume of cake with 2.5 mL/g which was 89% of the specific volume of control cake with baking powders. The improvement was attributed to the solubilization of CO2 in the liquid phase of the batter, which was evidenced by a decrease in the pH of the batter.

Published
2022
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19. Contributors

Author

Refat Al-Shannaq, Simon Allen, C. Anandharamakrishnan, Vitus A. Apalangya, Ingrid Appelqvist, Dimitrios Argyropoulos, Amar Auckaili, Serafim Bakalis, Bhesh Bhandari, Katherine Blackshaw, Paulomi (Polly) Burey, C. Charette, Junlae Cho, Ashim Datta, Hester De Wet, Fariba Dehghani, Christopher J. Doona, M. Azad Emin, Christos Emmanoulidis, Ferruh Erdoğdu, Mohammed Farid, F.E. Feeherry, E. Forster, Raj Gaire, R. García-Flores, Dimitrios Gerogiorgis, Jacopo E. Giaretta, Michel Havet, Dennis R. Heldman, Andreas Helwig, Filip Janakievski, Piyush Kumar Jha, J. Johnston, P. Johnstone, Pablo Juliano, Soojin Jun, Fanbin Kong, Nooshin Koolaji, K. Kustin, Alain Le-Bail, M. Maria Leena, Lilly Lim-Camacho, Yvan Llave, Myriam Loeffler, Amy Logan, Francesco Marra, Slaven Marusic, A.K.M. Masum, J.A. Moses, Sina Naficy, Long H. Nguyen, Bart Nicolai, Keshavan Niranjan, Farshad Oveissi, Colm O’Donnell, Sunil K. Panchal, Janet L. Paterson, Ronil J. Rath, José I. Reyes-De-Corcuera, Olivier Rouaud, Shyam S. Sablani, K.P. Sandeep, Periaswamy Sivagnanam Saravana, Fabrizio Sarghini, Juhi Saxena, Aaron Schindeler, D. Scotland, Cordelia Selomulya, Zahra Shahrbabaki, S. Shanthamma, A. Shen, Josip Simunovic, Chandrashekhar R. Sonar, Juming Tang, Netsanet Shiferaw Terefe, Brijesh Tiwari, Viruja Ummat, Peter Valtchev, Pieter Verboven, Olivier Vitrac, Shaojin Wang, Yong Wang, Bo Wang, Peter Watkins, T. White, Jiadai Wu, D. Yi, Jimmy Yun, Bogdan Zisu, and Maarten van der Kamp

Published
2022
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20. Effect of Jerusalem artichoke flour on wheat dough physical and mechanical properties

Author

Alain Le-Bail and Aleksandar G. Yovchev

Subjects
Structure modification, Inulin, Jerusalem artichoke, Bread dough, Young's modulus, Dynamic mechanical analysis, TP368-456, Small strain, Food processing and manufacture, Fructans, chemistry.chemical_compound, symbols.namesake, Fructan, chemistry, symbols, Food science, Texture, Rheology, Water content, Baking
Abstract

This paper presents a study on the effect of Jerusalem artichoke flour addition on wheat dough physical (freezable water content) and mechanical (small strain frequency tests) properties. Degassed bread crumb was obtained by using a miniature baking system consisted of two Peltier elements and the evolution of hardness during storage was evaluated by compression tests. Selected amounts of Jerusalem artichoke flour (3 and 6% based on flour) were added to the recipe, while dough hydration was kept constant. The amount of freezable water decreased with the addition of Jerusalem artichoke flour compared to the reference, suggesting that some water molecules were entrapped and bound into dough matrix due to the incorporation of fructans (fructose oligomers and inulin), which resulted in dough structure modification. Frequency sweep tests showed that storage (G') and loss (G") moduli of dough with Jerusalem artichoke flour were significantly higher than the reference ones, which contributed to a more structured dough system that exhibited a higher complex modulus (G*). The storage modulus (G') during heating and cooling of doughs with Jerusalem artichoke flour were higher than the reference sample. The inclusion of Jerusalem artichoke flour gave rise to a slightly higher values of the bread crumb's Young modulus, as the evolution of hardness followed a similar trend.

Published
2021

21. Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems

Author

Mathilde Roze, Guénaelle Diler, Bruno Pontoire, Bruno Novalès, Camille Jonchère, Doina Crucean, Alain Le-Bail, and Patricia Le-Bail

Subjects
maltitol, model systems, Health (social science), biscuit dough, sorbitol, sucrose, Plant Science, starch gelatinization, Health Professions (miscellaneous), Microbiology, Food Science
Abstract

This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end, the phenomena of starch gelatinization/melting were studied at different moisture contents, both in the biscuit dough and model systems, by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting.

Published
2023
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22. Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

Author

Alain Le-Bail, Patricia Le-Bail, Mathilde Roze, Guénaëlle Diler, Doina Crucean, Camille Jonchère, Clement Cataneo, Cécile Rannou, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Region Pays de la Loire, and European Project: SWEET

Subjects
Health (social science), 030309 nutrition & dietetics, water distribution, sugar replacement, Plant Science, TP1-1185, Health Professions (miscellaneous), Microbiology, Article, 03 medical and health sciences, chemistry.chemical_compound, symbols.namesake, Health problems, 0404 agricultural biotechnology, Polyol, Sensory tests, [SDV.IDA]Life Sciences [q-bio]/Food engineering, sensory properties, Food science, Sugar, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, polyols, biscuit, Chemical technology, 04 agricultural and veterinary sciences, 040401 food science, Maillard reaction, chemistry, Homogeneous, Maltitol, symbols, Sorbitol, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

International audience; Overconsumption of sugars in diets is associated with many health problems, including dental diseases, diabetes and obesity. However, removing sugar from products such as biscuits is still a challenge for manufacturers and has been limited in Europe since the evolution of the EU regulation in January 2018, allowing only polyols and non-sweetening bulking agents as sugar substitutes. This study investigated the effects of fully replacing sugar with two polyols, maltitol and sorbitol, in short-dough biscuits. Morphological, textural and visual characteristics were studied as well as sensory properties. The reformulated biscuits were more compact in shape and structure. They were also less prone to checking, which was attributed to a more homogeneous water distribution at the end of baking, especially with sorbitol. Polyol biscuits were surprisingly colourful, especially sorbitol ones, although polyols are not normally involved in Maillard reactions. Sensory tests, however, showed a depreciation of the products compared to the control. Sorbitol biscuits were the least preferred but maltitol ones were quite well accepted compared to the control. Thus, maltitol is an excellent potential substitute for this type of product.

Published
2021
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23. Benchmarking of techniques used to assess the freeze damage in potatoes

Author

Alain Le-Bail, Xavier Falourd, Vanessa Jury, Joran Fontaine, Piyush Kumar Jha, Epameinondas Xanthakis, Kevin Vidot, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), RISE-Agrifood & Bioscience, Ecole Polytechnique Fédérale de Lausanne (EPFL), French National Research Agency (ANR)French National Research Agency (ANR), and Swedish Research Council FORIVIAS under the FREEZEWAVE project (SUSFOOD-ERANET) [FR: ANR-14-SUSF-0001, SE: 2014-1925]

Subjects
Other Engineering and Technologies, Materials science, Laser scanning, Freeze damage, microstructure, apple, Cryo-SEM, texture profile, pressure, [SPI]Engineering Sciences [physics], 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Texture (crystalline), Potatoes, tissue, 04 agricultural and veterinary sciences, Low field nuclear magnetic resonance, 040401 food science, fracture, 030221 ophthalmology & optometry, Engineering and Technology, cells, heat, ice crystals, Biological system, Food Science
Abstract

In this study, benchmarking of methods used for assessing freeze damage in potatoes was carried out. Initially, the samples were frozen by subjecting them to three different temperatures (i.e. at – 18 °C, − 30 °C, and at − 74 °C). Then, different analytical techniques comprising of focused methods (i.e. cryo-Scanning elctron microscopy-cryo-SEM, confocal laser scanning microscopy-CLSM) and global methods (i.e. texture analysis, low field nuclear magnetic resonance (NMR), exudate loss and colour change) were used to assess the impact of the freezing treatment from the different point of view addressed by each method. As a result, each of these methods were able to distinguish significantly fresh samples from the frozen-thawed samples. Focused methods like cryo-SEM and CLSM methods could differentiate the impact of all three different protocols. Meanwhile, texture analysis (including conventional method and novel method based on a touchless laser puff firmness tester), NMR and exudate loss could only determine the quality difference between − 18 °C and − 74 °C freezing conditions. Colour analysis was found as an inappropriate parameter for comparing the three freezing protocols. Among all analytical techniques, cryo-SEM provides the most authentic information about the product as the analysis is performed in frozen state, while for other techniques the product is thawed prior to analysis.

Published
2019
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24. Hydrogels based on ozonated cassava starch: Effect of ozone processing and gelatinization conditions on enhancing 3D-printing applications

Author

Patricia Le-Bail, Manoel Divino da Matta Junior, Pedro Esteves Duarte Augusto, Alain Le-Bail, Bianca Chieregato Maniglia, Dâmaris Carvalho Lima, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Universidade de São Paulo = University of São Paulo (USP), Institut de biologie structurale et microbiologie (IBSM), Université de la Méditerranée - Aix-Marseille 2-Université Paul Cézanne - Aix-Marseille 3-Université de Provence - Aix-Marseille 1-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Food and Nutrition Research Center (NAPAN), CCSD, Accord Elsevier, Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), and University of São Paulo (USP)

Subjects
Manihot, Ozone, [SPI] Engineering Sciences [physics], [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, Starch, 02 engineering and technology, Starch modification, Biochemistry, OXIDAÇÃO COM OZÔNIO, [SPI]Engineering Sciences [physics], 03 medical and health sciences, chemistry.chemical_compound, Molecular size, Structural Biology, Oxidation, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Molecular Biology, 030304 developmental biology, Cassava starch, 0303 health sciences, Chemistry, Temperature, food and beverages, Hydrogels, 3D printing, General Medicine, Apparent viscosity, 021001 nanoscience & nanotechnology, Environmentally friendly, Process conditions, Molecular Weight, Chemical engineering, Printing, Three-Dimensional, Self-healing hydrogels, 0210 nano-technology
Abstract

Ozone is an interesting alternative for modifying starch, as it is considered an emerging and environmentally friendly technology. New applications for food ingredients are receiving attention, such as 3D printing. Consequently, the impact of emerging technologies on new applications must be understood. In this work, cassava starch was modified by ozone to evaluate its printability. Increasing ozonation time produced a starch with higher carbonyl and carboxyl contents, lower pH and molecular size, and gels with different behaviors (stronger and weaker than the native ones, as a function of processing time). The hydrogels obtained were evaluated in relation to pasting and gel properties, including their printability. The effects of starch concentration, gelatinization temperature and storage period were also evaluated. Starch ozonated for 30 min showed the lowest peak apparent viscosity at all the temperatures and starch concentrations evaluated, and provided the strongest gel. Gels produced by native starches and starches ozonated for 30 min showed good printability when the gelatinization temperature used was 65 °C, but up to this temperature, only starch ozonated for 30 min produced gels with good printability. This work highlights that, by using the ozone process to modify starch and varying the process conditions, it is possible to obtain hydrogels with enhanced pasting properties, gel texture, and printability, thereby expanding the potential of starch applications.

Published
2019
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25. Review on identification, underlying mechanisms and evaluation of freezing damage

Author

Alain Le-Bail, Javad Tavakoli, Mohsen Dalvi-Isfahan, Amir Daraei-Garmakhany, Epameinondas Xanthakis, and Piyush Kumar Jha

Subjects
Microscopy, Other Engineering and Technologies, Materials science, Freeze burn, Ice crystals, Freeze damage, digestive, oral, and skin physiology, Food preservation, Recrystallization, Cellular level, Microstructure, Mechanical damage, Food products, Engineering and Technology, Biological system, Cryoconcentration, Food Science
Abstract

Although freezing is known as the best method of food preservation, physical and chemical changes that occur to the cellular structure during processing and storage may damage the quality of food products. Most freeze damages are associated with ice crystal morphology (size, number, shape and distribution) which in turn affects the microstructure of the frozen food. Therefore, the evaluation of frozen food microstructure provides opportunities for monitoring the ice crystal morphology and also identifies freeze damage at cellular level which can be linked with the final quality of frozen food products. In this review, the most important physical damages that occur during freezing and storage of food matrices are described. In addition, methods for evaluating and observing the morphology of ice crystals and microstructure of frozen food stuffs are comprehensively discussed. An understanding of the freeze damage and their relationship with ice crystal morphology can contribute to the improvement of the freezing process as well as to the frozen product quality.

Published
2019
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26. Effect of supplementation of wheat bran on dough aeration and final bread volume

Author

Sylvie Chevallier, Alain Le-Bail, Paulin Patricia Packkia-Doss, Akash Pare, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)

Subjects
2. Zero hunger, Pore size, Expansion rate, Bran, Chemistry, fungi, digestive, oral, and skin physiology, Wheat flour, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 03 medical and health sciences, 0404 agricultural biotechnology, 0302 clinical medicine, Volume (thermodynamics), [SDV.IDA]Life Sciences [q-bio]/Food engineering, 030221 ophthalmology & optometry, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Fermentation, Food science, Fiber, Aeration, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

One of the best ways to increase the fiber content in the diet is supplementing wheat bran in bread. Wheat bran is known to affect the cellular structure of the dough, resulting in lower final bread volume. The present study was focused on analyzing the effect of wheat bran in throughout the bread making process; the results were compared with the recipe without bran. Wheat bran at different level viz., 0%, 8%, 16% and 24% w/w on flour basis was added into the wheat flour for the preparation of sandwich bread. Results showed that wheat bran significantly (p 0.05) affected the dough kneading parameters. Dough properties like stickiness and extensibility decreased with respect to increase in bran quantity. Unexpectedly, wheat bran enhanced the aeration of dough during mixing and the expansion rate of dough during fermentation. However, wheat bran decreased the specific volume of bread upto 10.81%, which was confirmed using 2D image analysis method where it was observed as the wheat bran alters the pore size distribution in bread crumb.

Published
2019
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27. Vitamin B4 as a salt substitute in bread: A challenging and successful new strategy. Sensory perception and acceptability by French consumers

Author

Alain Le-Bail, Cécile Rannou, Doina Crucean, Patricia Le-Bail, Gervaise Debucquet, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Centre National de la Recherche Scientifique (CNRS), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Audencia Recherche, Audencia Business School, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Institut National de la Recherche Agronomique (INRA)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), and Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST)

Subjects
Adult, Male, 0301 basic medicine, Vitamin, Consumer acceptability, media_common.quotation_subject, Culture, 030209 endocrinology & metabolism, Choline, Pleasure, Food Preferences, 03 medical and health sciences, chemistry.chemical_compound, 0302 clinical medicine, Perception, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Humans, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Sodium Chloride, Dietary, Marketing, ComputingMilieux_MISCELLANEOUS, General Psychology, media_common, 2. Zero hunger, Consumption (economics), Government, Salt reduction, 030109 nutrition & dietetics, Nutrition and Dietetics, Adenine, Salt substitute, Functional food, Recipe, food and beverages, Bread, Consumer Behavior, Focus Groups, Middle Aged, 3. Good health, Vitamin B4, Overconsumption, chemistry, Taste, Female, France, Psychology
Abstract

International audience; Numerous scientific studies have shown that overconsumption of salt can be harmful and promotes the development of cardiovascular diseases. For this reason, many international organizations and government agencies aim to reduce overall salt consumption from food. Recent exploratory work has shown that vitamin B4 can play the role of salt substitute. This study aims on the one hand to develop and optimize a bread recipe reduced in salt and enriched with vitamin B4. On the other, it aims to study the acceptability for consumers of this double innovation, combining the addition and withdrawal of a nutrient. The study was conducted with French consumers. The sensory test showed that vitamin B4 tends to increase the perception of salt in salt-reduced bread. The acceptance of reduced-salt and vitamin B4-enriched bread was investigated in three focus-groups, mixing blind tests, information input and spontaneous evocations. Three potential targets have been identified: health-oriented young people, young parents who want to educate children to engage in a healthy lifestyle, and people broadly sensitive to nutritional information. Consumers with a pleasure and taste-oriented profile were more skeptical of the new bread formula because of greater attachment to traditional, salty French bread.

Published
2019
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28. An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

Author

Piyush Kumar Jha, Epameinondas Xanthakis, Vanessa Jury, and Alain Le-Bail

Subjects
food preservation, freezing, electric field, magnetic field, supercooling, Crystallography, QD901-999
Abstract

Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

Published
2017
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29. Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling

Author

Alain Le-Bail, Luc Guihard, Roua Bou Orm, Vanessa Jury, Xavier Falourd, Lionel Boillereaux, Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and National Association of Technical Research of FRANCE (CIFRE) : 2017/1712.

Subjects
0106 biological sciences, Retrogradation (starch), Starch, AP retrogradation, 01 natural sciences, Biochemistry, law.invention, chemistry.chemical_compound, 0404 agricultural biotechnology, law, Amylose, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, Food science, Dehydration, Crystallization, chemistry.chemical_classification, food and beverages, 04 agricultural and veterinary sciences, Heating rate, Breadcrumb, medicine.disease, AM crystallization, 040401 food science, Gluten, chemistry, Amylopectin, Staling, 010606 plant biology & botany, Food Science
Abstract

International audience; In this study, the impacts of different heating rates (HRs) from 6 to 40 • C/min were investigated in terms of the 1 H proton water mobility, starch microstructure, texture, soluble amylose (AM), amylopectin (AP) retrogradation and AM crystallization during staling. A degassed breadcrumb baked in a miniaturized baking system was used to ensure better time-temperature control during baking. Proton nuclear magnetic resonance (1 H NMR) data showed that the evolution of the proton T 2 relaxation time decreased with increasing HR during staling. The amount of soluble AM, AP retrogradation degree, AM crystallization degree and crumb firmness tend to increase at higher HR. Environmental scanning electron microscopy (ESEM) observations showed that most starch granules in crumbs treated at higher HR exhibited strong deformation and disruption. These results confirmed that the increase in crumb firmness during staling with increasing HR was related to a higher level of starch disruption. This yielded a higher degree of separation between the AM and AP, which resulted in more pronounced water trapping in the starch crystals. The resulting dehydration of the matrix (gluten network, with AM gel surrounding of starch granules) yielded a loss in crumb softness, and crumb baked at higher HR tended to have a firmer texture and faster staling.

Published
2021
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30. Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality

Author

Vanessa Jury, Lionel Boillereaux, Roua Bou-Orm, Alain Le-Bail, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
0303 health sciences, Materials science, 030309 nutrition & dietetics, business.industry, General Chemical Engineering, digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, 040401 food science, 7. Clean energy, 03 medical and health sciences, [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, Quality (physics), Microwave heating, Scientific method, Starch granule, [CHIM]Chemical Sciences, Process engineering, business, Microwave, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Microwave heating (MW) is the most important method in bread baking owing to its efficiency in terms of space, speed, and ability to produce crustless bread. However, MW has some unfavorable effect...

Published
2021
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31. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches

Author

Patricia Le-Bail, Pedro Esteves Duarte Augusto, Alain Le-Bail, Gianpiero Pataro, Bianca Chieregato Maniglia, Giovanna Ferrari, University of São Paulo (USP), University of Salerno (UNISA), Food and Nutrition Research Center (NAPAN), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Région Pays de la Loire (France) / RFI 'FOOD 4 TOMORROW' for funding the Post-doctoral fellowship 'STARCH-3D' of BC Maniglia, and The National Council for Scientific and Technological Development (CNPq, Brazil) for the productivity grant of PED Augusto (306557/2017-7).

Subjects
Materials science, Gelatinization, Starch, Additive manufacturing, Printability, Starch modification, Industrial and Manufacturing Engineering, Starch modification Pulsed electric field, Crystallinity, chemistry.chemical_compound, 0404 agricultural biotechnology, Electric field, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Specific energy, Texture (crystalline), Food science, Pulsed electric field, 2. Zero hunger, Aqueous solution, Depolymerization, [SPI.NRJ]Engineering Sciences [physics]/Electric power, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 3D printing, Apparent viscosity, 040401 food science, chemistry, TRIGO, Food Science
Abstract

International audience; This work evaluated the impact of PEF on the structure, properties, and functionality of wheat and cassava starches focusing on 3D printing application. Aqueous starch suspensions were PEF-treated using three different combinations of field strength and total specific energy input (T1:15 kV/cm;25 kJ/kg; T2:25 kV/cm;25 kJ/kg; and T3:25 kV/cm;50 kJ/kg). The three conditions had the same effect on cassava starch (no damage on granules surface, reduction of peak apparent viscosity, firmer gels), while T3 promoted a greater effect on wheat starch (fractures on granules surface, reduction in peak apparent viscosity, and firmer gels). T3 condition was selected for further evaluation, revealing depolymerization, reduction of relative crystallinity, and gelatinization enthalpy, but no changes in functional groups. PEF-treated wheat starch resulted in 3D printing with a smoother surface and different texture, while PEF-treated cassava starch showed the same performance of native starch. Therefore, PEF affects differently each source, potentially enhancing 3D printing applications.

Published
2021
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32. Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality

Author

Alain Le-Bail, Bianca Chieregato Maniglia, Manoel Divino da Matta Junior, Pedro Esteves Duarte Augusto, Dâmaris Carvalho Lima, Patricia Le-Bail, ESALQ ( ~ 'Luiz de Queiroz' College of Agriculture), LQCE (Laboratory of Chemistry, Cellulose and Energy), University of São Paulo, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ONIRIS GEPEA NANTES, Partenaires IRSTEA, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), University of São Paulo (USP), Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) : 2019/05043-6, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ): 306557/2017-7, Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior -Brasil (CAPES, Brazil) : 001, and Region Pays de la Loire (France) through the RFI 'FOOD 4 TOMORROW' program.

Subjects
endocrine system, Manihot, Ozone, Chemical Phenomena, Starch, 02 engineering and technology, Starch modification, Biochemistry, Modified starch, Heating, Structure-Activity Relationship, 03 medical and health sciences, chemistry.chemical_compound, X-Ray Diffraction, Molecular size, PROCESSAMENTO DE ALIMENTOS, Structural Biology, Dry heating, DHT, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Molecular Biology, Mechanical Phenomena, 030304 developmental biology, 0303 health sciences, Molecular Structure, Chemical modification, food and beverages, Hydrogels, General Medicine, Hydrogen-Ion Concentration, 021001 nanoscience & nanotechnology, Amorphous solid, Molecular Weight, chemistry, Chemical engineering, Scientific method, 0210 nano-technology, hormones, hormone substitutes, and hormone antagonists
Abstract

International audience; This work evaluated for the first time the effect of dual modification of cassava starch by using ozone (O-3) and dry heating treatment (DHT). The dual modification was capable to promote fissures on the surface of the starch granule (DHT + O-3), affected the starch amorphous domains, presented greater degree of starch oxidation (DHT + O-3) and different profiles of starch molecular size distribution. These modifications resulted in starches with different properties. Moreover, the sequence of treatments was decisive for the hydrogel properties: while DHT + O-3 resulted in formation of stronger gels, O-3 + DHT resulted in weaker gels. In conclusion, this proposed dual modification was capable to produce specific modified starch when compared with the isolated treatments, also expanding the potential of cassava starch applications. (C) 2020 Elsevier B.V. All rights reserved.

Published
2021
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33. Study of continuous cake pre-baking in a rectangular channel using ohmic heating

Author

Alain Le-Bail, Olivier Rouaud, Monique Khodeir, Patricia Le-Bail, Vanessa Jury, Anthony Ogé, Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), and The Region Pays de la Loire (Food for tomorrow RFI) and ONIRIS-GEPE.

Subjects
Materials science, Nozzle, [SPI.NRJ]Engineering Sciences [physics]/Electric power, Modeling, 04 agricultural and veterinary sciences, General Chemistry, Mechanics, 040401 food science, Industrial and Manufacturing Engineering, Cake batter, Volumetric flow rate, Continuous Ohmic heating, Temperature gradient, 0404 agricultural biotechnology, Thermal conductivity, Electrical resistivity and conductivity, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Electrical conductivity, Deposition (phase transition), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Joule heating, Rheology, Food Science, Voltage, Baking
Abstract

International audience; An original device dedicated to additive manufacturing was developed to pre-bake cake batter. Its originality lies in the fact that pre-baking is ensured by ohmic heating implemented in a rectangular channel equipped with two parallel electrodes. Experiments and numerical studies were carried out and benchmarked. The rheological properties of the cake batter (non-Newtonian power-law fluid) and the influence of voltage and temperature on electrical conductivity were accommodated in the numerical model. Due to the low velocities of the very viscous products near the solid-liquid interface, it was found that the heterogeneity of the temperature at the nozzle outlet under continuous ohmic heating could lead to nozzle clogging when high temperatures are reached. Hot spots were identified in different areas of the channel, such as corners where the electric field is high and velocity is close to zero. A parametric study was performed on the impact of the thermophysical properties of the batter, showing that specific heat has a much greater impact than thermal conductivity on the accuracy of the tem-peratures computed. Analysis of the process parameters showed that a stronger electric field leads to a higher temperature gradient in the nozzle section. The temperature gradient decreases with electrode distance (delect) and nozzle width (l). This model could be used to optimize the ohmic heating nozzle configuration, with the objective of obtaining a continuous flow of pre-baked cake batter, while preventing clogging. Such a system could be used as 3D printing head. Industrial relevance: Conventional 3D printing of bakery products is based on the deposition of a batter, followed by a baking. This study proposes an innovative approach based on a printing nozzle equipped with ohmic heating, with the objective of achieving a uniform temperature distribution and of obtaining high mass flow rate. Despite a significant temperature gradient in the baked batter at the exit of the nozzle, the obtained results showed that adjusting the nozzle geometry allows a reduction of the gradient. Further investigations are thus needed to reduce the temperature gradient and to accommodate expansion of the batter in the case of formu-lation using baking powder. The transfer of such concept for industry application may be doable in a close future.

Published
2021
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35. Recent advances and future perspective in additive manufacturing of foods based on 3D printing

Author

Bianca Chieregato Maniglia, Alain Le-Bail, Patricia Le-Bail, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and Region Pays de la Loire (France)/RFI 'FOOD 4 TOMORROW'

Subjects
0106 biological sciences, 2. Zero hunger, Focus (computing), Future perspective, business.industry, Computer science, media_common.quotation_subject, Scale (chemistry), 3D printing, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Applied Microbiology and Biotechnology, Field (computer science), Manufacturing engineering, Calorie intake, [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, 010608 biotechnology, Production (economics), Quality (business), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, business, Food Science, media_common
Abstract

International audience; 3D printing aims at building a three-dimensional object from a computer-aided design model. More recently, (4D)-printing has appeared; it adds to (3D)-printing, a transformation of the printed material over time. (3D)-printing applied to foods has a unique potential to create geometric complex structures, enabling mass production while having economic and environment benefits. It permits to create personalized food based with specific properties related to nutritional needs, calorie intake, specific shape, texture, color, or flavor, for example. Currently, four types of 3D food printing technology have been explored: extrusion, inkjet, binder jetting, and selective sintering. In the literature, most of the investigations focus on improving the quality of the resolution of printed food whereas very few studies focus on developing technology that will give access large scale production systems. This review proposes a state-of-the-art major recent investigations in the 3D food printing field and its future perspectives.

Published
2020
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36. Dry heating treatment: A potential tool to improve the wheat starch properties for 3D food printing application

Author

Pedro Esteves Duarte Augusto, Patricia Le-Bail, Dâmaris Carvalho Lima, Anthony Ogé, Manoel Divino Da Matta Junior, Bianca Chieregato Maniglia, Alain Le-Bail, Ingénierie des Biopolymères pour la Structuration de Matrices et des Matériaux (SFR IBSM), Université de Nantes (UN)-Institut Mines-Télécom [Paris] (IMT)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UNIVERSIDADE DE SAO PAULO PIRACICABA BRA, Partenaires IRSTEA, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), University of São Paulo (USP), Region Pays de la Loire (France)/RFI 'FOOD 4 TOMORROW', Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) : 2019/05043-6, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ) : 306557/2017-7, and Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES) : 001.

Subjects
Additive manufacturing, Starch, 02 engineering and technology, Modified starch, Heating, Food texture, chemistry.chemical_compound, Crystallinity, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Personalized food, Triticum, 2. Zero hunger, Syneresis, Depolymerization, Granule (cell biology), food and beverages, Reproducibility of Results, 04 agricultural and veterinary sciences, [PHYS.MECA.MSMECA]Physics [physics]/Mechanics [physics]/Materials and structures in mechanics [physics.class-ph], Apparent viscosity, 021001 nanoscience & nanotechnology, 040401 food science, chemistry, Chemical engineering, 3D food printing, Self-healing hydrogels, Printing, Three-Dimensional, 0210 nano-technology, TRIGO, Food Science
Abstract

International audience; The futuristic technology of three-dimensional (3D) printing is an additive manufacturing that allows obtaining creative and personalized food products. In this context, the study of food formulations (named as "inks") to be processed through 3D printing is necessary. This work investigated the use of dry heating treatment (DHT), a simple and safe method, to improve the wheat starch properties aiming to produce hydrogels to be used as "inks" for 3D printing. Wheat starch was processed by dry heating for 2 (DHT_2h) and 4 h (DHT_4h) at 130 degrees C. Modified wheat starches showed an increase in granule size, but processing did not alter the granule's shape nor surface, neither alter the molecular functional groups. On the other hand, DHT promoted slight molecular depolymerization, and reduction of starch crystallinity. Hydrogels "inks" based on the modified starches showed lower peak apparent viscosity during pasting, higher structural strength at rest, higher resistance to external stresses, higher gel firmness, and lower syneresis than hydrogels based on native starch. The hydrogels based on starch DHT_4h showed the best printability (greater ability to make a 3D-object by layer-by-layer deposition and to support its structure once printed) and this "ink" showed better reproducibility. Another point observed is that DHT extended the texture possibilities of printed samples based on wheat starch hydrogels. These results suggested that DHT is a relevant process to improve the properties of hydrogels based on wheat starch, making this ink suitable for 3D printing application.

Published
2020
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37. Microwave assisted freezing part 2: Impact of microwave energy and duty cycle on ice crystal size distribution

Author

Michel Havet, Sébastien Curet, Mathieu Sadot, Alain Le-Bail, Olivier Rouaud, S. Chevallier, Optimisation - Système - Energie (GEPEA-OSE), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2)

Subjects
Materials science, Ice crystals, Nucleation, Crystal growth, 04 agricultural and veterinary sciences, General Chemistry, Mechanics, Crystal structure, 040401 food science, Microwave assisted, Electromagnetic radiation, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, 13. Climate action, Duty cycle, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Microwave, Food Science
Abstract

International audience; Among innovative freezing processes, electromagnetic wave assistance during freezing has received great attention in recent years. The literature provides interesting studies indicating that smaller ice crystals may be obtained during freezing with the assistance of microwaves. In the companion paper, we designed a laboratory scale prototype to perform experiments of this type in well controlled conditions at 2.45 GHz. In the current study, we performed freezing experiments using this prototype and developed a protocol to measure ice crystal sizes using X-ray micro-tomography. The methodology was first validated by measuring ice crystal distribution in unidirectional conventional freezing. Then several microwave assisted freezing modalities were studied. Experiments were conducted with pulsed and continuously applied microwaves. The impact of microwave irradiation time was studied at a constant incident microwave power, and then at constant energy supplied to the system. We observed a significant reduction of up to 25% in ice crystal size when microwave assistance was used during freezing with both pulsed and continuously applied microwaves. These observations tend to disconfirm the hypothesis in the literature according to which ice crystal size reduction is due to temperature oscillations. The only remaining hypothesis in the literature is that ice crystal size reduction may be due to the perturbation of the H-bond network in water, which could be a precursor to crystalline structure. It appeared that at constant incident microwave power, the increase in irradiation time tended to decrease ice crystal size. No significant difference in ice crystal size reduction was observed for a constant energy supplied to the system. The amount of energy supplied by microwaves seems to be a factor influencing ice crystal size. Industrial relevance Microwave assisted freezing is an emerging process which permits reducing ice crystal size, and thus improving frozen product quality. The measurement of ice crystals in samples frozen in controlled conditions of both freezing and microwave irradiation allows studying the main parameters that induce the reduction of their size. Better understanding of the relevant factors influencing nucleation and/or crystal growth can help to optimize the process.

Published
2020
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38. Numerical study of rusk checking during storage

Author

Alain Le-Bail, Luc Guihard, Jean-Yves Monteau, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), and Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)

Subjects
0106 biological sciences, [SPI]Engineering Sciences [physics], Thesaurus (information retrieval), 0404 agricultural biotechnology, Information retrieval, Computer science, 010608 biotechnology, General Chemical Engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Food Science
Abstract

International audience; Checking is a recurring problem in the dry cereal products industry which involves hydromechanical and thermomechanical phenomena. This study focuses on the hydromechanical problem at constant temperature. The objective is to develop a model giving access to stress and the resulting strain fields in a rusk undergoing moisture equilibration during a 7‐day storage period in closed packaging to understand how checking occurs. A model was developed and implemented with Comsol Multiphysics. The effect of cells and the shape of the rusk on the stress field is investigated. Set‐ups were designed to determine the model parameters. Simulations showed that the rusks undergo shrinkage caused by moisture equilibration. Stresses reached maximal values around the cells of the matrix. The stress field varied significantly with the shape of the rusk.

Published
2020
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39. Effect of innovative microwave assisted freezing (MAF) on the quality attributes of apples and potatoes

Author

Alain Le-Bail, Vanessa Jury, Piyush Kumar Jha, Epameinondas Xanthakis, Sylvie Chevallier, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), and RISE-Agrifood & Bioscience

Subjects
Other Engineering and Technologies, Materials science, Food Handling, Drip loss, 01 natural sciences, Microwave assisted, Analytical Chemistry, 0404 agricultural biotechnology, Low energy, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Freezing, Food Quality, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Texture (crystalline), Microwaves, Pulse interval, Microstructure, ComputingMilieux_MISCELLANEOUS, Solanum tuberosum, 010401 analytical chemistry, Cryoelectron Microscopy, Temperature, Apple, 04 agricultural and veterinary sciences, General Medicine, X-Ray Microtomography, 040401 food science, Quality, 0104 chemical sciences, Horticulture, Malus, SEM, Engineering and Technology, Microwave, Potato, Food Science
Abstract

This study considered the effect of low energy microwave assisted freezing (MAF) on freezing time and quality attributes (microstructure, texture, drip loss and colour) of apple and potato. MAF of apples and potatoes was performed by applying constant microwave (MW) power (167 W/kg) and pulsed MW power (500 and 667 W/kg with 10 s pulse width and 20 s pulse interval resulting in an average power of 167 and 222 W/kg) during the freezing process. The temperature profile was monitored during the freezing process, and the microstructure was examined using X-ray micro-tomography and cryo-SEM. Other quality parameters such as texture, drip loss and colour were evaluated with thawed samples. It appeared that the freezing time was not affected by the MAF process. It is the first time that a MAF process is used for freezing plant-based products and showed that the application of microwaves during freezing process caused less freeze damage than the control condition.

Published
2020
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40. Advances of electro-freezing in food processing

Author

Epameinondas Xanthakis, Alain Le-Bail, Vanessa Jury, Michel Havet, Piyush Kumar Jha, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Optimisation - Système - Energie (GEPEA-OSE), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
Air velocity, Other Engineering and Technologies, media_common.quotation_subject, 02 engineering and technology, freezing, Applied Microbiology and Biotechnology, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Freezing, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Quality (business), Process engineering, media_common, Electro-freezing, business.industry, food, 04 agricultural and veterinary sciences, 021001 nanoscience & nanotechnology, 040401 food science, Freezing methods, Set point, electric field, Heat transfer, Food processing, Ice crystal size, Engineering and Technology, Environmental science, 0210 nano-technology, business, Electrofreezing, Food Science
Abstract

International audience; Food freezing is a complex process, involving heat transfer and a series of physical and chemical changes which may profoundly affect the product quality. Several novel freezing methods have been developed in recent times taking into account the energy saving and/or quality preservation to a greater extent upon thawing. Electro-freezing technique, especially electric field assisted freezing is gaining momentum among them; it offers less energy intensive freezing conditions (higher set point ambient temperature, lower air velocity), and allows better quality retention. In the present short review article, a focused overview of the main findings and the latest studies regarding the applications of electro-freezing in food is given.

Published
2018
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41. Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy

Author

Ali Assaf, Joran Fontaine, Eloïse Lancelot, Gérald Thouand, Joëlle Grua-Priol, and Alain Le-Bail

Subjects
Glutens, Phosphines, Flour, Spectrum Analysis, Raman, 01 natural sciences, Protein Structure, Secondary, Analytical Chemistry, chemistry.chemical_compound, symbols.namesake, 0404 agricultural biotechnology, Disulfides, Protein secondary structure, Triticum, chemistry.chemical_classification, 010401 analytical chemistry, Intermolecular force, Tryptophan, Bread, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Gluten, 0104 chemical sciences, Crystallography, chemistry, Reagent, TCEP, symbols, Thiol, Tyrosine, Raman spectroscopy, Food Science
Abstract

The aim of the present study was to evaluate Raman spectroscopy in determining changes that occur in the structure of gluten proteins induced during bread dough mixing. Raman spectra were measured directly within the dough. Three particular phases of mixing were studied: under-mixing, optimum mixing and over-mixing. A thiol blocking reagent, Tris(2-carboxyethyl)phosphine (TCEP) was then used to reduce disulphide bonds within proteins to confirm the important role of disulphide bridges in gluten network formation. For the control dough, the most important changes occurred during the optimum mixing phase when an increase in intermolecular disulphide bonds, anti-parallel β-sheet and α-helix structures was observed, combined with the hydrophobic burial of tryptophan and tyrosine residues. The addition of TCEP appeared to effectively reduce the formation of intermolecular disulphide bonds, anti-parallel β-sheet and α-helix structures and lead to a more disordered secondary protein structure.

Published
2021
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42. Effect of freezing under electrostatic field on selected properties of an agar gel

Author

Nasser Hamdami, Mohsen Dalvi-Isfahan, and Alain Le-Bail

Subjects
food.ingredient, Chromatography, Syneresis, Ice crystals, Chemistry, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, Agar gel, Industrial and Manufacturing Engineering, 0404 agricultural biotechnology, food, Electric field, Microscopy, Agar, Texture (crystalline), Composite material, Food Science
Abstract

The objective of this study was to investigate the effects of electrostatic freezing on the quality attributes of freeze-thaw agar gel. Agar gels were frozen under static electric field 0–5.8 × 10 4 V m − 1 at − 20 °C. Freezing rate and energy consumption were monitored during the freezing process and microstructures of the formed ice crystals were also analyzed by light microscopy techniques. Agar gel quality changes (syneresis and texture) were evaluated after thawing the frozen samples at + 4 °C. Results showed that the energy used by a DC high voltage generator was negligibly small as compared to the energy consumption by a freezer, and the freezing rate was not significantly influenced by electrostatic freezing (ESF). ESF also reduced the size of ice crystals but did not cause obvious changes in syneresis and texture of the samples. Industrial relevance The effects of electrostatic field freezing on the quality attributes of agar gel have been investigated. The results showed that the electrostatic freezing can be used as a potential tool to improve the microstructure of foodstuffs during freezing.

Published
2017
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43. Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

Author

Almudena Hospido, Ourania Gouseti, Epameinondas Xanthakis, Serafim Bakalis, Petros Taoukis, Alain Le-Bail, Ashim K. Datta, Patrick J. Cullen, Jan Van Impe, Kai Knoerzer, Pingfan Rao, Dimitrios Argyropoulos, Enda Cummins, Oliver Schlüter, Lilia Ahrné, Christos Emmanouilidis, Vasilis P. Valdramidis, Peter J. Fryer, Alejandro G. Marangoni, Timothy J. Foster, and Jianshe Chen

Subjects
food industry, food production systems, Disease transmission, medicine.disease_cause, Applied Microbiology and Biotechnology, supply chain resilience, Coronavirus, agriculture, disease transmission, Psychological resilience, CLIMATE-CHANGE, Food security, Coronavirus disease 2019, lcsh:TP368-456, consumer, government, Agriculture, Consumer, climate change, priority journal, psychological resilience, Food Science & Technology, Engineering and Technology, Food systems, Supply chain resilience, Life Sciences & Biomedicine, lcsh:Nutrition. Foods and food supply, Biotechnology, Other Engineering and Technologies, 2019-20 coronavirus outbreak, Food industry, Coronavirus disease 2019 (COVID-19), Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), ComputingMethodologies_IMAGEPROCESSINGANDCOMPUTERVISION, lcsh:TX341-641, Article, coronavirus disease 2019, Food -- Safety measures, Environmental health, Political science, medicine, Food consumption -- Social aspects, human, COVID-19 (Disease) -- Nutritional aspects, ComputingMethodologies_COMPUTERGRAPHICS, Science & Technology, pandemic, COVID-19, food security, RESILIENCE, lcsh:Food processing and manufacture, food systems security, food value chains, Food Science
Abstract

Within a few weeks the world has changed, at the time this text is written (May 2020) more than 3.5 million people have been confirmed cases of COVID-19 and estimations propose up to a hundred times the number of actually infected. A third of the global population is on lockdown and a large part of our global economic activity has stopped. Food and access to food has played a visual role in portraying the impact of the outbreak on our society, with images of empty supermarket shelves appearing in mainstream media. In some countries closed schools resulted in many children not having access to free meals and mobilised a number of charities. While parts of the world are now exiting lockdown and measures start relaxing the near future remains uncertain with more waves of the pandemic expected. Given that there is currently no evidence to show that transmission of COVID-19 could occur through food or food packaging there has been limited discussion on the issue, implications and potential future scenarios within the wider food science community., peer-reviewed

Published
2020
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44. Influence of Baking Conditions on Bread Characteristics and Acrylamide Concentration

Author

Carole Prost, Alain Le-Bail, Tzvetelin Dessev, Vanessa Jury, Valérie Lalanne, and Javad Keramat

Subjects
animal structures, Materials science, Central composite design, Steam injection, Steaming, food and beverages, Cell size, chemistry.chemical_compound, Volume (thermodynamics), chemistry, Acrylamide, Mass transfer, Composite material, Porosity
Abstract

The effect of baking temperature (vault and hearth) and steam injection on bread characteristics and acrylamide content was investigated using a central composite design. Breads were baked in a stone oven (1 m² internal baking surface). Response variables measured were specific volume, crumb porosity, crust to crumb ratio, crumb hardness, median gas cell size, crust coloration and acrylamide concentration. The specific volume, crumb porosity, crumb hardness and median gas cell diameter were mainly affected by the stone temperature and steam injection level. Highest specific volume (5 mL.g-1) and crumb porosity (86%) were obtained at highest stone temperature (230°C) and steam level (300 mL). At the same baking conditions and highest vault temperature (230°C), a minimal crumb hardness and median gas cell diameter were attained, as well. A negative linear correlation between the specific volume (crumb porosity) of the bread and its textural properties (crumb hardness and median gas cell diameter) was found. Vault temperature mainly influenced crust characteristics. Thus, increased vault temperature increased the crust coloration and crust crumb ratio. Vault temperature and steaming were found to have greatest effect on acrylamide concentration. As they were increased the acrylamide concentration increased, too. Additionally, a strong correlation between crust color and acrylamide concentration was observed. As the crust total color difference increased up to 20-25, acrylamide concentration increased linearly. However, for a higher level of crust coloration the acrylamide concentration was found to leveling out or even to decrease slowly.

Published
2020
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45. Prediction of water contents in biscuits using near infrared hyperspectral imaging spectroscopy and chemometrics

Author

Sylvie Chevallier, Philippe Courcoux, Eloïse Lancelot, Benoit Jaillais, Alain Le-Bail, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Ecole Nationale Vétérinaire Agroalimentaire et de l'Alimentation Nantes Atlantique (ONIRIS), Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Infrastructure Biologie Sante 'Phenome-FPPN' - National Research Agency, and Region Pays de la Loire (BRICE project).

Subjects
medicine.medical_specialty, Materials science, Biscuits, 02 engineering and technology, 01 natural sciences, Chemometrics, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Spectroscopy, Water content, ComputingMilieux_MISCELLANEOUS, Remote sensing, water content, 010401 analytical chemistry, Near-infrared spectroscopy, Hyperspectral imaging, chemometrics, 021001 nanoscience & nanotechnology, 0104 chemical sciences, Spectral imaging, Imaging spectroscopy, Principal component analysis, near infrared hyperspectral imaging, 0210 nano-technology, [CHIM.CHEM]Chemical Sciences/Cheminformatics
Abstract

The possibility of using near infrared hyperspectral imaging spectroscopy to quantify the water content in commercial biscuits was investigated. Principal component analysis was successfully applied to hyperspectral images of commercial biscuits to monitor their water contents. Variables were selected and water contents quantified using analysis of variance, followed by multiple linear regression, and the results were compared with those obtained with variable importance in projection partial least squares. Initially equal to 212, the number of variables after application of analysis of variance was equal to 10. Analysis of variance–multiple linear regression gave better results: the coefficient of determination (R2) was higher than 0.92 and the root mean square error of validation was less than 0.015. The “prediction images” obtained were very relevant and can be used to study biscuit defects. The methodology developed could be implemented at the industrial level for biscuit quality control and for online monitoring of the uniform distribution of water in the superficial layer of biscuits.

Published
2020
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47. A study of cracks in dry cereal products

Author

Alain Le-Bail, Ellen Thieffry, Lucie Ribourg, Bruno Pontoire, Camille Jonchère, Patricia Le-Bail, Delphine Queveau, Chloé Bailhache, Mark Irle, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Institut de biologie structurale et microbiologie (IBSM), Université de la Méditerranée - Aix-Marseille 2-Université Paul Cézanne - Aix-Marseille 3-Université de Provence - Aix-Marseille 1-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS), Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), PRES Université Nantes Angers Le Mans (UNAM), FRANDEX, Region Pays de la Loire (BRICE Project), FRANDEX (CIFRE) [2014/1277], INRA-BIA, ONIRIS-GEPEA, Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique (IMT Atlantique), École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Université de Nantes (UN)-Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS), and CCSD, Accord Elsevier

Subjects
Materials science, Gelatinization, [SPI] Engineering Sciences [physics], [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, Starch, Crackers, General Chemical Engineering, Wheat flour, 02 engineering and technology, Ingredient, chemistry.chemical_compound, Starch gelatinization, [SPI]Engineering Sciences [physics], 0404 agricultural biotechnology, Breakage, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, Sugar, Water content, Structure, 04 agricultural and veterinary sciences, General Chemistry, Topping, 021001 nanoscience & nanotechnology, 040401 food science, chemistry, 0210 nano-technology, Food Science
Abstract

This paper is a study of checking and breakage of dry cereal products like crackers. The products studied were produced on an industrial line; almost no cracks were observed for Plain crackers (PCs), whereas 100% of the crackers with topping (CTs) exhibited cracks. Environmental SEM images suggested that miniature cracks initiated around the piercing holes of the crackers and then extended during storage.A study of the impact of each ingredient and of their interaction on the degree of starch gelatinization was carried out using a simplified model system (wheat flour, water and gradual enrichment until a model cracker dough was obtained). The addition of salt or sugar to flour at 40% water content shifted the starch gelatinization temperature slightly higher in comparison to a control mixture (only flour and 40% water content). A comparison of the residual gelatinization enthalpy between the PCs and the CTs made during storage (up to 3 weeks) showed that the degree of gelatinization of the CTs was more significant than the PCs (especially in the center) because of the presence of water in the topping in the center of the cracker. X-ray diffraction confirmed that the center of the CTs was indeed very different from the PCs.

Published
2019
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48. Assessment of freeze damage in fruits and vegetables

Author

Alain Le-Bail, Vanessa Jury, Sylvie Chevallier, Epameinondas Xanthakis, Piyush Kumar Jha, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), and RISE-Agrifood & Bioscience

Subjects
Other Engineering and Technologies, Magnetic Resonance Spectroscopy, 030309 nutrition & dietetics, Food Handling, media_common.quotation_subject, Cellular level, Fruits, 03 medical and health sciences, 0404 agricultural biotechnology, Cell Wall, Freezing, Vegetables, Food Quality, Quality (business), [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, ComputingMilieux_MISCELLANEOUS, media_common, 0303 health sciences, Microscopy, Confocal, business.industry, Tomography, X-Ray, Freeze damage assessment methods, Food preservation, 04 agricultural and veterinary sciences, 040401 food science, Magnetic Resonance Imaging, Biotechnology, Microscopy, Electron, Food products, Fruits and vegetables, Fruit, Damages, Environmental science, Food Technology, Engineering and Technology, business, Food Science
Abstract

Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.

Published
2019
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49. Influence of the Presence of Choline Chloride on the Classical Mechanism of 'Gelatinization' of Starch

Author

Alain Le-Bail, Patricia Le-Bail, Doina Crucean, Bruno Pontoire, Gervaise Debucquet, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Audencia Business School, ONIRIS GEPEA NANTES, Partenaires IRSTEA, Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA)-Institut national de recherche en sciences et technologies pour l'environnement et l'agriculture (IRSTEA), French Ministry of Agriculture (ONIRIS-ID for FOODS programme), ONIRIS-GEPEA, and INRA-BIA.

Subjects
transitioncholine, Polymers and Plastics, Starch, Wheat flour, Organic chemistry, 02 engineering and technology, Article, chemistry.chemical_compound, QD241-441, 0404 agricultural biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, allotropic transition, allotropic, Dissolution, choline chloride, chlorideplasticizerstarch, Depolymerization, Plasticizer, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, plasticizer, starch dissolution, 021001 nanoscience & nanotechnology, 040401 food science, dissolution, chemistry, Chemical engineering, 0210 nano-technology, Choline chloride
Abstract

International audience; The aim of this research is to contribute to a better understanding the destructuration of three native starches and a wheat flour in mixtures of water and choline chloride. Model systems have thus been defined to allow a better approach to hydrothermic transformations related to the interactions between choline chloride and starch. We have observed that choline chloride has an impact on the gelatinization of starch which corresponds to the stabilizing salts phenomenon. The depolymerization and dissolution of the starch have also been demonstrated and can there dominate the gelatinization. However, the results obtained in X-ray diffraction by heating cell have shown that the exotherm which appeared was not only related to the depolymerization of the starch, but that a stage of crystalline rearrangement of the starch coexisted with this phenomenon.

Published
2021
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50. Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread

Author

Sylvie Chevallier, Alain Le-Bail, José Cheio, Piyush Kumar Jha, Ashish Rawson, Matrices Aliments Procédés Propriétés Structure - Sensoriel (GEPEA-MAPS2), Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA), Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Centre National de la Recherche Scientifique (CNRS)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Université Bretagne Loire (UBL), Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS), Vmicro SAS (Vmicro), Indian Institute of Food Processing Technology, Institut Universitaire de Technologie - Nantes (IUT Nantes), Université de Nantes (UN)-Université de Nantes (UN)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST), Université de Nantes (UN)-Université de Nantes (UN)-Institut Universitaire de Technologie Saint-Nazaire (IUT Saint-Nazaire), Université de Nantes (UN)-Ecole Polytechnique de l'Université de Nantes (EPUN), Université de Nantes (UN)-Ecole Nationale Vétérinaire, Agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS)-Université Bretagne Loire (UBL)-IMT Atlantique Bretagne-Pays de la Loire (IMT Atlantique), Institut Mines-Télécom [Paris] (IMT)-Institut Mines-Télécom [Paris] (IMT)-Institut Universitaire de Technologie - La Roche-sur-Yon (IUT La Roche-sur-Yon), Université de Nantes (UN)-Institut Universitaire de Technologie - Nantes (IUT Nantes), and Université de Nantes (UN)

Subjects
Dough porosity, 0106 biological sciences, Materials science, Bubble and crumb pore size distribution, Mixing (process engineering), food and beverages, Bread dough, Mechanical engineering, 04 agricultural and veterinary sciences, 040401 food science, 01 natural sciences, Resting time, 0404 agricultural biotechnology, 010608 biotechnology, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Composite material, Porosity, Baking, Food Science
Abstract

International audience; Experiments were carried out to study the effects of resting time (also well known as first proofing) on properties of dough and bread. Three resting times were used in the experiment: 0, 10 and 20 min. The results indicated that resting time significantly (p < 0.05) affects the properties of dough and bread. Porosity of the dough increased with increase in resting time. Decrease in the number of smaller bubbles and increase in the median pore area of the bubbles present in the dough was observed as the resting time proceeded. Significant decrease (p < 0.05) in torque value was observed with increase in resting time. Elastic recovery in terms of recoil strain was highest for 0 min resting followed by 10 and 20 min resting. Degassing was found to closely related to the air content of the dough as it was found that degassing increased with resting time. Bread specific volume and the porosity fraction increased, whereas median pore area in the bread crumb decreased with resting time.

Published
2017
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