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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.

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.

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.

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®.

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.

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