Roux S.,Montpellier SupAgro |
Roux S.,French National Institute for Agricultural Research |
Courel M.,French National Institute for Agricultural Research |
Birlouez-Aragon I.,Spectralys Innovation |
And 3 more authors.
Journal of Food Engineering | Year: 2016
A continuous pilot plant for liquid sterilization was used to compare ohmic heating and steam injection on liquid infant formula under the same conditions of pre-heating and holding. Samples were collected at different holding times and temperatures and analyzed for reactions of thermal degradation. Two substrates were measured: soluble proteins and vitamin C and different intermediate or advanced products of Maillard reaction were monitored: furosine, carboxymethyllysine (CML), FAST index (Fluorescence of Advanced Maillard products and Soluble Tryptophan) and color (ΔL*, Δa* and Δb*). Pseudo-zero order kinetics was established for the Maillard products or global markers and Arrhenius parameters could be calculated. Equivalent markers contents were obtained after ohmic heating and steam injection showing equivalent quality of the infant formula for both sterilization technologies. © 2016 Elsevier Ltd
Seidel K.,FiBL Research Institute of Organic Agriculture |
Kahl J.,University of Kassel |
Paoletti F.,Applicate |
Birlouez I.,Spectralys Innovation |
And 7 more authors.
Journal of Food Science and Technology | Year: 2013
The market for processed food is rapidly growing. The industry needs methods for “processing with care” leading to high quality products in order to meet consumers’ expectations. Processing influences the quality of the finished product through various factors. In carrot baby food, these are the raw material, the pre-processing and storage treatments as well as the processing conditions. In this study, a quality assessment was performed on baby food made from different pre-processed raw materials. The experiments were carried out under industrial conditions using fresh, frozen and stored organic carrots as raw material. Statistically significant differences were found for sensory attributes among the three autoclaved puree samples (e.g. overall odour F = 90.72, p < 0.001). Samples processed from frozen carrots show increased moisture content and decrease of several chemical constituents. Biocrystallization identified changes between replications of the cooking. Pre-treatment of raw material has a significant influence on the final quality of the baby food. © 2013, Association of Food Scientists & Technologists (India).
Agency: Cordis | Branch: FP7 | Program: CP-FP | Phase: KBBE.2010.2.4-02 | Award Amount: 3.92M | Year: 2011
The PROMETHEUS project will help the European food industry reduce consumer exposure to food processing contaminants without affecting food quality or microbiological safety. PROMETHEUS builds on the previous EU projects HEATOX and ICARE. Its aims are (1) to understand the dynamics of formation of major Processing Contaminants, (2) to provide on-line real time methods to monitor reactions leading to contaminant formation, (3) to develop new processing technologies to mitigate contaminants but maintain the safety and sensory properties of the food and (4) to demonstrate scaling the new technologies to the industry level. Foods (infant formulas, biscuits, canned baby foods, and canned fish and vegetables) have been chosen for their nutritional importance. Processing contaminants (acrylamide, 3-monochloropropanediol esters, glycidol esters, furan, hydroxymethylfurfural and carboxymethyllysine) have been chosen for their toxicity, consumer exposure and relevance to the foods. PROMETHEUS will use a novel holistic approach of continuous real-time on-line monitoring of contaminant formation during food processing. Ambient mass spectrometry, fluorescence spectroscopy and image analysis will measure the contaminants simultaneously and allow modelling of the reactions that form contaminants and affect food quality. Innovative processing technologies will be used: vacuum baking, high hydrostatic pressure, ohmic heating, and ingredient microencapsulation. Improvement strategies will be demonstrated at industry level. The PROMETHEUS consortium has 8 research organisations and 6 industrial partners (including 4 SMEs, 1 large company and the European Confederation of Agro Food industries). The project outcome will help to protect the consumer. It will improve the competitiveness of the food industry by anticipating future contamination regulations, and help it to innovate by implementing new technologies in order to better control the safety and overall quality of their products.
PubMed | FiBL Research Institute of Organic Agriculture, University of Kassel, University of Helsinki, Applicate and 2 more.
Type: Journal Article | Journal: Journal of food science and technology | Year: 2015
The market for processed food is rapidly growing. The industry needs methods for processing with care leading to high quality products in order to meet consumers expectations. Processing influences the quality of the finished product through various factors. In carrot baby food, these are the raw material, the pre-processing and storage treatments as well as the processing conditions. In this study, a quality assessment was performed on baby food made from different pre-processed raw materials. The experiments were carried out under industrial conditions using fresh, frozen and stored organic carrots as raw material. Statistically significant differences were found for sensory attributes among the three autoclaved puree samples (e.g. overall odour F=90.72, p<0.001). Samples processed from frozen carrots show increased moisture content and decrease of several chemical constituents. Biocrystallization identified changes between replications of the cooking. Pre-treatment of raw material has a significant influence on the final quality of the baby food.
Seljasen R.,Norwegian Institute for Agricultural And Environmental Research Bioforsk |
Kristensen H.L.,University of Aarhus |
Lauridsen C.,University of Aarhus |
Wyss G.S.,Research Institute of Organic Agriculture |
And 3 more authors.
Journal of the Science of Food and Agriculture | Year: 2013
The aim of this review is to provide an update on factors contributing to quality of carrots, with special focus on the role of pre- and postharvest factors and processing. The genetic factor shows the highest impact on quality variables in carrots, causing a 7-11-fold difference between varieties in content of terpenes, β-carotene, magnesium, iron and phenolics as well as a 1-4-fold difference in falcarindiol, bitter taste and sweet taste. Climate-related factors may cause a difference of up to 20-fold for terpenes, 82% for total sugars and 30-40% for β-carotene, sweet taste and bitter taste. Organic farming in comparison with conventional farming has shown 70% higher levels for magnesium and 10% for iron. Low nitrogen fertilisation level may cause up to 100% increase in terpene content, minor increase in dry matter (+4 to +6%) and magnesium (+8%) and reduction in β-carotene content (-8 to -11%). Retail storage at room temperature causes the highest reduction in β-carotene (-70%) and ascorbic acid (-70%). Heat processing by boiling reduces shear force (-300 to -1000%) and crispiness (-67%) as well as content of phenolics (-150%), terpenes (-85%) and total carotenes (-20%) and increases the risk of furan accumulation. Sensory and chemical quality parameters of carrots are determined mainly by genetic and climate-related factors and to a minor extent by cultivation method. Retail temperature and storage atmosphere as well as heating procedure in processing have the highest impact in quality reduction. © 2013 Society of Chemical Industry.
Acharid A.,Spectralys Innovation |
Rizkallah J.,Spectralys Innovation |
Ait-Ameur L.,Spectralys Innovation |
Neugnot B.,Qualtech Systems, Inc. |
And 4 more authors.
LWT - Food Science and Technology | Year: 2012
The aim of this study was to evaluate the potential of using front face fluorescence (FFF) to monitor the impact of industrial process on carrot baby food, and to calibrate their content in neoformed compounds (NFC). Chromatographically measured NFC included furosine, carboxymethyllysine, and furan. The effect of using different raw material, fresh carrots, frozen cubes or pasteurized puree on NFC content in the resultant sterilized puree was also tested. Bidimensional FFF spectra acquired on the samples were decomposed using multiway PARAFAC model and used to predict the chromatographically measured NFC. FFF PARAFAC sample intensities systematically evolved with successive industrial process steps. The levels of NFC increased the most during heat treatment operations. Frozen cubes resulted in the purees with the lowest content in NFC, compared to fresh or pasteurized carrot cubes. Satisfactory calibration models (R 2 > 0.94) of the chromatographically measured NFC were obtained using FFF PARAFAC sample intensities as predictors. The multivariate regression models root mean square of cross validation for furosine, carboxymethyllysine, and furan were 3.98 mg/kg, 1.38 mg/kg and 5.23 μg/kg, respectively. From these first results we conclude that FFF is a promising tool to monitor fast and easily vegetable processing in a quality control approach. © 2012 Elsevier Ltd.
Damjanovic Desic S.,University of Zagreb |
Birlouez-Aragon I.,Spectralys Innovation
Food Chemistry | Year: 2011
Infant formulas are highly sensitive to the Maillard reaction during manufacturing, while this reaction induces significant loss in protein nutritional value and safety. The indicators mostly used to monitor the reaction during heat treatment are furosine, carboxymethyllysine and hydroxymethylfurfural, but analysis of these molecules is time-consuming and expensive. The FAST method, based on simple fluorescence measurements on clear milk supernatant, is a good alternative for Maillard reaction monitoring in milk products. The aim of this study was to determine the respective sensitivity of the various indicators of heat damage to infant formula, including the FAST index. A realistic infant formula model was developed, to compare the reaction kinetics at different temperatures (80-110 °C) for lactulosyllysine, measured as furosine, hydroxymethylfurfural and carboxymethyllysine. By comparing the Arrhenius plots of the three Maillard products to that of the FAST index, the latter was identified as the most sensitive indicator for infant formula quality monitoring during heat treatment. © 2010 Elsevier Ltd.
Spectralys Innovation | Date: 2010-12-08
The invention relates to a method for the spectroscopic analysis of at least one sample, using a method for analysing spectroscopic data based on a multi-channel statistical model, said method comprising: the illumination of said or each sample to be analysed by a plurality of luminous excitation rays with respective wavelengths; the acquisition and the pre-treatment of frontal fluorescence spectra, each spectrum corresponding to a respective luminous excitation ray; for each sample, the calculation of a score vector by applying said multi-channel statistical model to the pre-treated spectra; and the determination of at least one parameter selected from a quality indicator of said or each sample and a parameter characterising a method that has been applied to said or each sample, from said score vector; the method being characterised in that the average spectral distance between the luminous excitation rays is at least 50 nm, over a spectral range of at least 100 nm. The invention also relates to an appliance for implementing such a method.
Tessier F.J.,Polytechnic Institute of LaSalle Beauvais |
Birlouez-Aragon I.,Spectralys Innovation
Amino Acids | Year: 2012
In food science the Maillard reaction is well known to cause degradation of amino acids and an overall decrease in the nutritional value of foods that have been subjected to heat in processing. There has been evidence more recently of the endogenous formation of some Maillard reaction products (MRPs) in biological systems and their association with pathophysiological conditions including diabetes, renal disease and cardiovascular disease. Several studies have suggested that dietary MRPs increase the in vivo pool of MRPs after intestinal absorption and contribute to the development of diabetes and related complications. This review focuses on the animal and human studies which have assessed the eventual implications of dietary MRPs on human health, highlighting the different diets tested, the experimental designs and the biomarkers selected to estimate the health effects. The results of these studies are compared to those of the recently published ICARE study. In this latter study an accurate determination of the MRP content of the diets was achieved, allowing the calculation of the contribution of individual food groups to daily MRP intakes in a regular western diet. © Springer-Verlag 2010.
Spectralys Innovation | Date: 2011-06-15
The invention relates to a method for characterising one or more samples of an agri-food product, in particular intended for determining the naturality, freshness and authenticity of such a product and/or the conformity of same with a target product. The method of the invention is characterised in that it comprises: acquiring a plurality of natural fluorescence spectra of the sample; applying a multivariate or multi-path analysis method to said spectra, wherein said method provides a limited number F of variables representing said or each sample, in order to enable the representation thereof by a point (PE) in a space having F dimensions; calculating a distance (D) between said point representing said or each sample and a target (C1) representing one or more reference samples; and determining a characteristic of said or each sample according to said distance (D).