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1. 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
biscuit dough, sucrose, maltitol, sorbitol, starch gelatinization, model systems, Chemical technology, TP1-1185
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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2. Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

Author

Mathilde Roze, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo, Camille Jonchère, Alain Le-Bail, and Patricia Le-Bail

Subjects
biscuit, sugar replacement, water distribution, polyols, sensory properties, Chemical technology, TP1-1185
Abstract

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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3. Microcarriers Based on Glycosaminoglycan-Like Marine Exopolysaccharide for TGF-β1 Long-Term Protection

Author

Agata Zykwinska, Mélanie Marquis, Mathilde Godin, Laëtitia Marchand, Corinne Sinquin, Catherine Garnier, Camille Jonchère, Claire Chédeville, Catherine Le Visage, Jérôme Guicheux, Sylvia Colliec-Jouault, and Stéphane Cuenot

Subjects
exopolysaccharide, growth factor, microparticles, microfluidics, bioactivity, Biology (General), QH301-705.5
Abstract

Articular cartilage is an avascular, non-innervated connective tissue with limited ability to regenerate. Articular degenerative processes arising from trauma, inflammation or due to aging are thus irreversible and may induce the loss of the joint function. To repair cartilaginous defects, tissue engineering approaches are under intense development. Association of cells and signalling proteins, such as growth factors, with biocompatible hydrogel matrix may lead to the regeneration of the healthy tissue. One current strategy to enhance both growth factor bioactivity and bioavailability is based on the delivery of these signalling proteins in microcarriers. In this context, the aim of the present study was to develop microcarriers by encapsulating Transforming Growth Factor-β1 (TGF-β1) into microparticles based on marine exopolysaccharide (EPS), namely GY785 EPS, for further applications in cartilage engineering. Using a capillary microfluidic approach, two microcarriers were prepared. The growth factor was either encapsulated directly within the microparticles based on slightly sulphated derivative or complexed firstly with the highly sulphated derivative before being incorporated within the microparticles. TGF-β1 release, studied under in vitro model conditions, revealed that the majority of the growth factor was retained inside the microparticles. Bioactivity of released TGF-β1 was particularly enhanced in the presence of highly sulphated derivative. It comes out from this study that GY785 EPS based microcarriers may constitute TGF-β1 reservoirs spatially retaining the growth factor for a variety of tissue engineering applications and in particular cartilage regeneration, where the growth factor needs to remain in the target location long enough to induce robust regenerative responses.

Published
2019
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4. 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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5. Protein aggregates modulate the texture of emulsified and acidified acid milk gels

Author

Perrine Gélébart, Marie-Hélène Famelart, Valérie Beaumal, Catherine Garnier, Alain Riaublanc, Camille Jonchère, Marc Anton, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, used to modulate their texture. The di ff erence of functionality between preformed and in situ produced mixed and microgel aggregates should be further investigated. Acknowledgements This work was supported by the Regional councils of Brittany (grant no. 13008651) and Pays de la Loire (grant no. 2014-07081) through fi nancial support and the INRA for its scienti fi c coordination (J. Leonil, STLO) through the interregional project PROFIL, managed by the Bba Industrial Association., and 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)

Subjects
animal structures, Fat content, General Chemical Engineering, agrégat protéique, Protein aggregation, casein, 01 natural sciences, Homogenization (chemistry), protéine de lait, 0404 agricultural biotechnology, Adsorption, Rheology, Casein, [SDV.IDA]Life Sciences [q-bio]/Food engineering, 0103 physical sciences, rhéologie, gel acide, emulsion, lactoserum, caséine, 010304 chemical physics, protéine de lactosérum, Chemistry, rhéologie interfaciale, whey protein, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, Chemical engineering, agrégat, texture, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Protein network, Food Science
Abstract

Acid milk gels with fat (3.5 or 10%) or without fat containing 0.2–1% of whey proteins (WP) or 0.2–1.5% of protein aggregates (fractal aggregates, microgels and mixed casein/WP aggregates with an 80/20 ratio) were investigated. The fat-containing systems were homogenized and the systems were preheated (90 °C, 11 min) and acidified to a pH of 4.6 by adding glucono-delta-lactone. The protein composition of the fat droplet interface was characterized by SDS-PAGE and the textural and rheological properties, microstructure, and whey separation of acid networks were determined. WP and fractal aggregates showed the best ability to improve the textural properties and microstructure of all acid milk gels and reduce whey separation. Increasing the concentrations in microgels and mixed aggregates did not lead to an increase in gel firmness or generate a strong impact on the protein network, but a high concentration in mixed aggregates could reduce whey separation. The fat droplet interface was made almost exclusively of caseins, even if the fractal aggregates could also be adsorbed when the interfacial surface was increased either through fat content or through an increase in homogenization pressure. Adding proteins changes the textural properties of the acid gels in all the systems, mainly due to their role in the continuous phase.

Published
2019
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6. Rheological and microstructural characterization of batters and sponge cakes fortified with pea proteins

Author

G. Della Valle, Catherine Garnier, Anne-Laure Reguerre, M. Assad Bustillos, Camille Jonchère, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), and ANR-14-CE20-0003,AlimaSSenS,vers une offre Alimentaire Adaptée et Saine à destination des populations SeniorS(2014)

Subjects
General Chemical Engineering, Wheat flour, Young's modulus, 01 natural sciences, symbols.namesake, 0404 agricultural biotechnology, Rheology, 0103 physical sciences, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Free-drainage, Volume air fraction, [SDV.BBM]Life Sciences [q-bio]/Biochemistry, Molecular Biology, Solubility, Sugar, 010304 chemical physics, Chemistry, Pea protein, Liquid foams, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, Microstructure, 040401 food science, Chemical engineering, symbols, Water binding, Stability, CLSM, Food Science
Abstract

International audience; The effect of pea protein fortification on the rheological properties of sponge-cake batters and their continuous phases, as well as their relationship with the final product properties were studied. Foams made out of whole egg and sugar were prepared in a planetary mixer; wheat flour (WF) was added to form a typical sponge-cake batter. Pea protein isolates (PP) were added in substitution to WF to form five batters with various PP concentrations expressed as the percentage of WF substitution: 0, 10, 20, 30 and 40%. The batter air volume fraction decreased when increasing PP concentration, which led to an increase in the cake density and apparent Young modulus. All batters and their respective continuous liquid phases showed shear-thinning behavior, which was modeled by a power law. They showed a predominant elastic behavior at intermediate frequencies, and a cross-over point at high frequencies. All of the rheological properties increased by a factor of about 10 when the PP concentration increased from 0 to 40%. Free-drainage experiments showed that batter stability increased with increasing PP concentration. PP had larger particles than WF, and showed a higher water binding capacity than WF, but no significant difference in solubility. Observations of the batter and cake microstructure revealed PP formed a network of interconnected "bridged" particles in the continuous phase. These results suggest that PP first acted as fillers that swelled and connected to each other in the continuous phase, and were the main driver for the increase of rheological properties.

Published
2020
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7. 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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8. HOW ENZYME DIFFUSION IN PECTIN AND PECTIN/CELLULOSE COMPOSITE SYSTEMS IS INFLUENCED BY THEIR MECHANICAL PROPERTIES

Author

Catherine Garnier, Camille Jonchère, Bruno Novales, Virginie Hugouvieux, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut National de la Recherche Agronomique (INRA)-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), 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)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Institut National de la Recherche Agronomique (INRA), Université Montpellier 2 - Sciences et Techniques (UM2), and Garnier, Catherine

Subjects
[SDV] Life Sciences [q-bio], [PHYS]Physics [physics], [SDV]Life Sciences [q-bio], ComputingMilieux_MISCELLANEOUS, [PHYS] Physics [physics]
Abstract

International audience

Published
2017

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