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George S.,Center Technique Of La Conservation Des Produits Agricoles Ctcpa | Tourniaire F.,Center Technique Of La Conservation Des Produits Agricoles Ctcpa | Gautier H.,French National Institute for Agricultural Research | Goupy P.,French National Institute for Agricultural Research | And 4 more authors.
Food Chemistry | Year: 2011

We present the results of the first study on the impact of thermal processing and lyophilisation on three major micronutrient families: carotenoids, total polyphenols and vitamin C in two different tomato cultivars: a red tomato (RT) and a yellow one (YT). Micronutrients were analysed in fresh tomatoes, tomato purée and lyophilised tomatoes. YT contained no lycopene, lower β-carotene, similar vitamin C and higher total polyphenol contents than RT. Processing did not affect the carotenoid content in RT, but significantly lowered β-carotene in YT and also the contents of total polyphenol and vitamin C in both cultivars. Lyophilisation lowered the carotenoid content in RT but not in YT; in contrast, the total polyphenol content was preserved in RT but lowered in YT, and the vitamin C content was not affected in both cultivars. These results provide new data on the effect of thermal processing and lyophilisation on the content of the three main families of micronutrients in red and yellow tomatoes. © 2010 Elsevier Ltd. Source


Delchier N.,French National Institute for Agricultural Research | Delchier N.,University of Avignon | Ringling C.,TU Munich | Le Grandois J.,Institute technique agro industriel | And 6 more authors.
Food Chemistry | Year: 2013

Folates are described to be sensitive to different physical parameters such as heat, light, pH and leaching. Most studies on folates degradation during processing or cooking treatments were carried out on model solutions or vegetables only with thermal treatments. Our aim was to identify which steps were involved in folates loss in industrial processing chains, and which mechanisms were underlying these losses. For this, the folates contents were monitored along an industrial canning chain of green beans and along an industrial freezing chain of spinach. Folates contents decreased significantly by 25% during the washing step for spinach in the freezing process, and by 30% in the green beans canning process after sterilisation, with 20% of the initial amount being transferred into the covering liquid. The main mechanism involved in folate loss during both canning green beans and freezing spinach was leaching. Limiting the contact between vegetables and water or using steaming seems to be an adequate measure to limit folates losses during processing. © 2013 Elsevier Ltd. All rights reserved. Source


Degrou A.,French National Institute for Agricultural Research | Degrou A.,University of Avignon | Degrou A.,Center Technique Of La Conservation Des Produits Agricoles Ctcpa | George S.,Center Technique Of La Conservation Des Produits Agricoles Ctcpa | And 4 more authors.
Food Chemistry | Year: 2013

In vitro digestion models have been developed to estimate carotenoid bioavailability but most do not consider that their diffusion from fruit matrix to the lipid phase of the bolus could be a limiting step. Therefore we designed a model in which tomato juice is mixed with oil or oil/water emulsions, and the carotenoids diffusing to oil are measured by spectrometry. Temperature, pH and tomato juice/peanut oil ratio were evaluated for their influence on carotenoid diffusion. When oil/tomato ratio was between 0.11 and 1, extraction of lycopene was limited by the saturation of the oil phase. With a large excess of oil, diffusion was also limited, as only 31 ± 1% of lycopene could be extracted from the juice. Diffusion did not vary significantly with pH but doubled when temperature rose from 10 °C to 37 °C. When the juice was mixed in an emulsion stabilised with bovine serum albumin or phospholipids the maximum extraction decreased to 14.5 ± 0.2% and 18.5 ± 1.5% respectively, indicating that in addition to the saturation of the oil phase at low oil/tomato ratio and in addition to intrinsic properties of the tomato juice in non-saturating conditions, lycopene diffusion was limited by the structure of the interface in emulsions. © 2012 Elsevier Ltd. All rights reserved. Source


Palkopoulou S.,University of Lyon | Palkopoulou S.,National Technical University of Athens | Joly C.,University of Lyon | Feigenbaum A.,A+ Network | And 2 more authors.
Trends in Food Science and Technology | Year: 2016

Background: As post-consumer recycled plastics may be contaminated with chemical substances, their use for food packaging may raise food safety issues. Recycling technologies should therefore efficiently remove contaminants of concern. Scope and approach: Usually, the abundant data available for recycled poly(ethylene terephthalate) (PET) are extrapolated to polyolefins. This paper reviews the differences of basic properties and typical contaminants of polyolefins compared to PET. The use of thermal desorption process to remove polyolefin contaminants is discussed. Key findings and conclusions: It is suggested in this review that this extrapolation is not scientifically justified, on the basis of the comparison between the intrinsic diffusion properties of contaminants of concern in PET and in polyolefins. It is concluded that the scope of contaminants of concern considered for the safety assessment of polyolefins recycling technologies based on thermal desorption should be carefully re-examined. © 2016 Elsevier Ltd. Source

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