CNRS Biomolecular Engineering Laboratory

Nancy, France

CNRS Biomolecular Engineering Laboratory

Nancy, France
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Maherani B.,CNRS Biomolecular Engineering Laboratory | Arab-Tehrany E.,CNRS Biomolecular Engineering Laboratory | Kheirolomoom A.,University of California at Davis | Cleymand F.,CNRS Jean Lamour Institute | Linder M.,CNRS Biomolecular Engineering Laboratory
Food Chemistry | Year: 2012

Natural dipeptide antioxidants (l-carnosine) are recieving increasing attention because of their noticeable potential as biopreservatives in food recent technology. Encapsulation of antioxidants by nanoliposomes could represent an ameliorative approach to overcome the problems related to the direct application of these antioxidant peptides in food. In this study, nanoliposomes prepared from different lipids (DOPC, POPC and DPPC) by thin film hydration method, were assessed by considering their size, ζ-potential, phase transition temperature and fluidity. One important parameter of interest in this article was to compare the encapsulation efficacy of l-carnosine in three different nanoliposomes using a rapid and precise approach 1H NMR without the need for physical separation of entrapped and non-entrapped l-carnosine. Furthermore, the morphology of small unilamellar nanoliposomes with different compositions on mica surface was investigated using Atomic Force Microscopy. © 2012 Elsevier Ltd. All rights reserved.

Khwaldia K.,Institute National Of Recherche Et Danalyse Physico Chimique | Arab-Tehrany E.,CNRS Biomolecular Engineering Laboratory | Desobry S.,CNRS Biomolecular Engineering Laboratory
Comprehensive Reviews in Food Science and Food Safety | Year: 2010

Increased environmental concerns over the use of certain synthetic packaging and coatings in combination with consumer demands for both higher quality and longer shelf life have led to increased interest in alternative packaging materials research. Naturally renewable biopolymers can be used as barrier coatings on paper packaging materials. These biopolymer coatings may retard unwanted moisture transfer in food products, are good oxygen and oil barriers, are biodegradable, and have potential to replace current synthetic paper and paperboard coatings. Incorporation of antimicrobial agents in coatings to produce active paper packaging materials provides an attractive option for protecting food from microorganism development and spread. The barrier, mechanical, and other properties of biopolymer-coated paper are reviewed. Existing and potential applications for bioactive coatings on paper packaging materials are discussed with examples. © 2010 Institute of Food Technologists®.

Murrieta-Pazos I.,CNRS Biomolecular Engineering Laboratory | Gaiani C.,CNRS Biomolecular Engineering Laboratory | Galet L.,French National Center for Scientific Research | Scher J.,CNRS Biomolecular Engineering Laboratory
Food Hydrocolloids | Year: 2012

Gradient compositions in standard and agglomerated industrial milk powders were studied. X-ray Photoelectron Spectroscopy (XPS) coupled with Energy Dispersive X-ray (EDX) analyses were used to investigate respectively the first 5 nm and the first micrometer of the particle surface. From these results, two models were proposed concerning the distribution of milk components (lactose, lipids, proteins and minerals) from the particle surface to the core. Concurrently, different milk fat fractions (total, encapsulated and free fat) were extracted from standard and agglomerated powders and analyzed by Differential Scanning Calorimetry (DSC) as well as Gas Chromatography (GC). Similar thermal characteristics but variable fatty acid profiles were found between these fractions. No difference between standard and agglomerated powders was observed in both gradient composition and fat fractions properties, suggesting that agglomeration process don't change the particle surface properties. © 2011 Elsevier Ltd.

Obama P.,University of Lorraine | Ricochon G.,CNRS Biomolecular Engineering Laboratory | Muniglia L.,CNRS Biomolecular Engineering Laboratory | Brosse N.,University of Lorraine
Bioresource Technology | Year: 2012

Enzymatic pre-hydrolysis using the industrial enzymatic cocktail Cellulyve® was assessed as a first step in a pretreatment process of Miscanthus biomass involving an aqueous-ethanol organosolv treatment. 13C and 31P Nuclear Magnetic Resonance and size exclusion chromatography were used to analyze the cellulose and lignin before and after treatment. It was demonstrated that despite a very low impact on the fibre structure (observed by Scanning Electron Microscopy) and composition (in terms of sugars and polyphenolics content), the enzymatic pre-treatment disrupted the lignocellulosic matrix to a considerable extend. This weakening permitted enhanced removal of lignin during organosolv pulping and increased hydrolysability of the residual cellulosic pulp for the production of monomeric glucose. Using this combined treatment, a delignification yield of 93% and an enzymatic cellulose-to-glucose conversion of 75% were obtained. © 2012 Elsevier Ltd.

Canabady-Rochelle L.S.,CNRS Biomolecular Engineering Laboratory | Mellema M.,Unilever
Colloids and Surfaces A: Physicochemical and Engineering Aspects | Year: 2010

In this study, calcium-protein interactions were thermodynamically characterized in cow's milk and in (Non-Hydrolysed, NH, or Hydrolysed, H) soy protein dispersions using Isothermal Titration Calorimetry (ITC). Both systems were compared in order to determine the efficiency of soy proteins as a possible vector for further calcium (Ca) supplementation. Regardless of the system (milk, Non-Hydrolysed and Hydrolysed-soy proteins), the thermodynamic signal from Ca-protein interactions was endothermic in nature, and was fitted by a one set of sites model. Whatever the system, μE variations were clearly indicative of Ca-protein interactions of an electrostatic nature. Hence, the exothermic part of the signal due to electrostatic interactions was completely hidden by a strong endothermic signal. Not the Coulomb interactions but instead water molecule release, either from the hydration shells of the calcium ion and/or dehydration of the hydrophobic core of the proteins may be the driving energy source for the Ca binding onto milk or soy proteins. The nature of the Ca-protein interaction was similar in all three systems. Furthermore, as compared to milk protein, containing less Ca bound to the protein, the NH-soy protein system could be a possible protein vector for further Ca supplementation. © 2010 Elsevier B.V.

Arab-Tehrany E.,CNRS Biomolecular Engineering Laboratory | Jacquot M.,CNRS Biomolecular Engineering Laboratory | Gaiani C.,CNRS Biomolecular Engineering Laboratory | Imran M.,CNRS Biomolecular Engineering Laboratory | And 2 more authors.
Trends in Food Science and Technology | Year: 2012

Omega-3 Polyunsaturated fatty acids (n-3 PUFAs), especially long-chain eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids, exert a strong positive influence on human health. At present, fish oil is the major source of omega-3.EPA and DHA are highly susceptible to lipid oxidation Lipid oxidation of fish oil and other PUFA-rich foods is a serious problem that often leads to loss of shelf-life, consumer acceptability, functionality, nutritional value, and safety. In this review, some beneficial effects of omega-3 fatty acids are presented. In addition, some approaches used to protect PUFAs such as antioxidants, microencapsulation and modified atmosphere packaging are reviewed. © 2011.

Ricochon G.,CNRS Biomolecular Engineering Laboratory | Paris C.,CNRS Biomolecular Engineering Laboratory | Girardin M.,CNRS Biomolecular Engineering Laboratory | Muniglia L.,CNRS Biomolecular Engineering Laboratory
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences | Year: 2011

A highly sensitive, rapid LC-APCI-MS method for identification and quantification of mono and disaccharides in simple or complex aqueous phase has been developed. This original method is easy to use, no derivation and no post-column injection are needed. The separation is performed with a hydrophilic amino interaction (HILIC) column allowing high-throughput analysis with analysis times of 15min for monosaccharides to 22min for disaccharides. The development of the method carried out with 9 standard saccharides allowed to point out a dynamic range from 0.1-25.6 to 1-256μgmL -1 depending on the considered sugar. Next, the method was validated on saccharides at known concentrations in water and on 2 real samples: orange juice and aqueous phase obtained after enzymatic hydrolysis of sunflower seeds. © 2011 Elsevier B.V.

Belhaj N.,CNRS Biomolecular Engineering Laboratory | Arab-Tehrany E.,CNRS Biomolecular Engineering Laboratory | Linder M.,CNRS Biomolecular Engineering Laboratory
Process Biochemistry | Year: 2010

Salmon oil (Salmo salar) rich in long-chain polyunsaturated fatty acids was submitted to various oxidative stresses (temperature, atmosphere, presence of natural antioxidant or pro-oxidant). Oxidative kinetics of oil formulations and nanoemulsions prepared by high-pressure homogenization (1700 bars) were carried out by using conjugated dienes and infrared spectroscopy measurements. Droplet size nanoemulsion and polyene index were calculated from the fatty acid composition of oils, and the lipid fraction of emulsions were followed up over a period of 40 days. The particle size of different nanoemulsions was about 160-207 nm. The oxidative stability of salmon lecithin was higher than that of other oil samples in spite of its high LC-PUFA concentration. Crude salmon oil was better protected by its natural antioxidants (tocopherols and astaxanthin). In this study, a high concentration of α-tocopherol (0.2%) was used for its pro-oxidant role. The addition of quercetin improves slightly the oxidative stability of oils. However, no effect of this antioxidant was observed in emulsion, due to its insolubility in water and lipid phases. © 2009 Elsevier Ltd. All rights reserved.

Maric Y.,CNRS Biomolecular Engineering Laboratory | Jacquot M.,CNRS Biomolecular Engineering Laboratory
Food Quality and Preference | Year: 2013

Whereas odour-colour correspondences seem to be evident in everyday life, little research has attempted to investigate associations between colours and odours over the last decade. Nonetheless, some previous studies have demonstrated the existence of robust associations between specific odours (mainly fragrances) and colours (see Demattè, Sanabria, & Spence, 2006; Gilbert, Martin, & Kemp, 1996; Schifferstein &Tanudjaja, 2004). Here,weextended these findings to mainly food and drink related odours. Furthermore, testing was conducted with similar odours, which allowed us to better understand the nuances of the association. In the experiment, 155 untrained French subjects were first presented with 16 food and flower natural odorants and asked to select from among 24 colours the one that best matched each given olfactory stimulus. Secondly, they rated each odour according to five descriptors (association difficulty, intensity, familiarity, pleasantness and edibility). Participants matched olfactory stimuli with colours in a non-random manner. Indeed, significant colour characterizations were found for all odours. Significant differences in colour choice were also reported between very similar odours. These results confirm the existence of consistent odour-colour associations; and explore more precisely their subtleties. This underlines the need for a better understanding of the mechanisms underlying these crossmodal correspondences. © 2012 Elsevier Ltd.

Akhtar M.J.,CNRS Biomolecular Engineering Laboratory | Jacquot M.,CNRS Biomolecular Engineering Laboratory | Desobry S.,CNRS Biomolecular Engineering Laboratory
Food and Bioprocess Technology | Year: 2014

Antioxidant food packaging films were successfully developed by incorporation of anthocyanin compound (liquid extract from natural sources) into hydroxypropyl methylcellulose matrix. Film color and oxygen barrier properties were measured. Red color of films containing anthocyanin compound (AC) showed good control of light transmission in comparison with control (transparent) films. Barrier properties of these films showed that addition of AC decreased oxygen permeability, possibly due to hydrogen bonding between polymer OH groups and those of anthocyanin compound. The effectiveness of bioactive films was investigated by packaging salmon oil. Changes in oil color, headspace oxygen consumption, conjugated dienes, polyene index, and C-H stretching vibration of cis-double bond (=CH) showed that, in general, AC films improved salmon oil stability. Films with 2, 3, and 4 % (v/v) AC offered the best protection against lipid oxidation due to improved barrier properties against light and oxygen. © 2013 Springer Science+Business Media New York.

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