Scientific publications - UMR STLO Unit

[hal-05247019] A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production

The production of potato crisps currently relies on the expertise of human operators, known as fryers, whose training is long and demanding. With the decline in fryer vocations and the increase in consumer quality expectations, it is now essential to develop decision-support tools to make fryer work easier and better control product quality. This study proposes a digital twin (DT) approach that incorporates multi-objective optimization to assist fryers in managing their crisp production line. Data from crisp production is collected and used to model key crisp physicochemical indicators (Fat content, Moisture content, and Lightness) using a Machine Learning approach, specifically the Random Forest method. Then, a multi-objective optimization is carried out using the Non-dominated Sorting Genetic Algorithm II (NSGA-II) algorithm, which identifies optimal adjustments to enhance the three crisp physicochemical indicators. The optimization is tested on 2 batches of potatoes as inputs. The algorithm generates a set of optimal solutions, from which a final solution is selected using the Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) multi-criteria decision-making method. This solution provides practical recommendations for adjusting production parameters according to a given potato batch quality. The results show that physicochemical parameters of the crisps are similar after optimization, regardless of the quality the potato batch. Variation in potato batch quality is compensated by appropriate adjustments of the crisp manufacturing process parameters ensuring consistent and optimal production. In conclusion, this digital twin, integrating multi-objective optimization, proves to be a valuable tool for improving fryer decision-making and optimizing production line management.

ano.nymous@ccsd.cnrs.fr.invalid (Manon Perrignon) 09 Sep 2025

https://hal.science/hal-05247019v1

[hal-05293648] Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues

The search for sustainable and healthy foods has led to the development of various fermented plant-based products as an alternative to fermented dairy products. These fermented products must have satisfactory sensory properties, meet nutritional requirements, and contain live and active probiotic bacteria, that can exert beneficial health effects. In our study, we developed mixes of almond and chickpea milk analogues (MA), with a protein content of approx. 3%, close to the protein content of dairy milk. Two lactic acid bacteria strains, Streptococcus thermophilus CIRM-BIA772 and Lactobacillus helveticus CIRM-BIA100, with known technological and probiotic properties, were used to ferment the different MAs and to produce fermented yogurt analogues (YA). After fermentation, bacterial population, carbohydrates and organic acid content, proteolysis, amino acid profile, instrumental texture analysis, sensory properties and in vitro immunomodulation were measured. The changes in composition of the almond and chickpea MA and the mixes made thereof resulted in different capabilities of the two strains to grow with higher growth shown in the YA mixes. In turn, the strains produced various amounts in lactic acid, peptides and free amino acids, including GABA. The samples with higher almond content exhibited significantly lower apparent viscosity (222 vs. 937mPas at ẏ = 50 s⁻¹) and a greater tendency toward syneresis compared to those with higher chickpea content (54% vs. 5%). The plant-based aroma was consistent across samples as well as the yoghurt-like attribute that can help acceptation by consumers. Finally, after fermentation, the YAs diversely reduced the proinflammatory response induced by lipopolysaccharide of E. coli, with higher reduction of the IL8 secretion in 100 %chickpea and in the mixes with high chickpea content. These results provide valuable insights into how the composition of the raw material blends and the fermentation conditions can be modulated to control the sensory, textural, nutritional and health properties.

ano.nymous@ccsd.cnrs.fr.invalid (Charles Silande) 03 Oct 2025

https://hal.inrae.fr/hal-05293648v1

[hal-05314215] Molecular Packing and Drug Stability: The Critical Role of Molecular organization in Stable protein rich Powders

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ano.nymous@ccsd.cnrs.fr.invalid (Paulo.P.S. Peixoto) 14 Oct 2025

https://hal.science/hal-05314215v1

[hal-05319008] Sprouted grains fermentation: a comprehensive review of current knowledge, benefits, challenges, and perspectives

Sprouted seeds are attracting growing interest because of their improved digestibility, high nutritional value, variety, low cost and ease of production. However, their microbiological fragility and elevated levels of certain anti-nutritional factors can sometimes pose problems for their use in both food and feed. Recent research has shown that combining fermentation with germination can effectively solve these problems. Fermentation not only improves nutritional value by lowering levels of anti-nutritional factors, but also improves microbiological safety, making it a promising approach to extending shelf life. Additionally, fermented sprouted seeds have beneficial properties may be of use in the formulation of functional foods, particularly for managing metabolic diseases such as diabetes. Despite these positive points, there is still room for improvement in the fermentation of sprouted seeds. This literature review explores current knowledge of seed germination, the advantages of fermenting sprouted seeds, and discusses the disadvantages and potential axes for improvement.

ano.nymous@ccsd.cnrs.fr.invalid (Koffigan Kponouglo) 17 Oct 2025

https://hal.inrae.fr/hal-05319008v1

[hal-05318349] MRI investigation of particle-scale digestion mechanisms in solid foods

Solid food enters the stomach in the form of a cohesive bolus made of particles ranging in diameter from 0 to 5 mm. Depending on their inner structure and composition, digestion kinetics may be limited by the diffusion of the digestive fluids (e.g. enzyme and pH gradients), and/or the resistance of microstructures to enzymatic attack (e.g. gluten and cell walls). This study aimed to investigate the mechanisms occurring at the scale of food particles that govern the degradation of complex structures. MRI was employed to characterise changes in the composition and structure at different scales (from molecules to particles) during in vitro gastrointestinal digestion. The matrix effects of bread (as a model of starchy products) and apples (as a model of fleshy fruit) were studied. Experiments were performed using a 1.5 T whole-body MRI imager (Avanto, Siemens) and an original remote-controlled setup validated for large solid food particles. In bread, 3D morphological MRI and T₂ mapping revealed changes in structure, fluid ingress, and progressive pore filling. Both peripheral and internal structural evolution correlated well with the release of peptides and starch hydrolysis products. This indicates that bread digestion involves not only surface erosion but also internal weakening. For apple, T₂ and microporosity maps showed lower values at the periphery, indicating spatial variation associated with fluid and enzyme penetration. This real-time high-resolution MRI approach offers a novel tool to study digestion mechanisms at the particle scale across diverse foods.

ano.nymous@ccsd.cnrs.fr.invalid (Ruoxuane Deng) 16 Oct 2025

https://hal.inrae.fr/hal-05318349v1

[hal-05118079] Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions

Age-related physiological decline negatively impacts nutrient digestion and absorption, making older adults more susceptible to diet-related diseases. Fortified and functional foods are promising strategies to enhance the delivery of nutraceuticals and bioactive compounds. However, understanding how these foods behave under age-specific gastrointestinal conditions is essential. Despite the relevance of in vitro gastrointestinal models, there is a lack of dynamic systems that accurately replicate the digestive physiology of older adults. This study employed the DIDGI® dynamic in vitro gastrointestinal model, following the INFOGEST guidelines, to simulate the digestive processes of both young and old adults. Fortified yogurts containing α-tocopherol encapsulated in oil-in-water nanoemulsions were tested to assess the impact of age-related digestive conditions on digestibility and release kinetics of α-tocopherol. The intestinal recovery of α-tocopherol was significantly higher in the young adult model (97.3 ± 5.9 %) compared to the older adult model (79.8 ± 5.2 %). Although bioaccessibility during the intestinal phase was comparable in both models (ranging from 60.54 ± 7.38 % to 78.90 ± 8.88 %), the overall estimated bioavailability was significantly greater in the young adult model (67.76 ± 7.15 %) than in the older adult model (57.59 ± 4.50 %). Distinct release kinetics were also observed between models, indicating that physiological stage significantly affects nutrient release and absorption. This study demonstrates that aging alters digestive function, impacting the bioavailability of encapsulated bioactives. These findings underscore the importance of developing age-specific fortified foods and digestion models to optimize nutritional support for older adults.

ano.nymous@ccsd.cnrs.fr.invalid (Jean Michel Fernandes) 18 Jun 2025

https://hal.inrae.fr/hal-05118079v1

[hal-05118224] Functional and nutritional properties of fava bean ingredients processed by extrusion

This study investigates the functional and nutritional properties of fava bean ingredients (flour, starch and protein concentrates) processed by twin-screw extrusion at various specific mechanical energy (SME) levels (100-3300 kJ/kg). The impact of incorporating flaxseed powders (20-70 %) to enrich polyunsaturated fatty acids is also examined. The extrudates exhibit varied bulk densities (50-1500 kg/m3), lightness (L* 75-87) and cell wall morphologies. The analyses include water solubility, pasting and emulsifying properties, protein hydrolysis degree and trypsin inhibitor activity. Results show that starch-rich extruded ingredients exhibit increased water solubility and reduced pasting properties due to starch depolymerization, while protein-rich ingredients are less affected. Emulsions containing extruded ingredients exhibit larger droplet sizes (d[4,3] = 13-200 mu m) compared to those with non-extruded ones (d[4,3] = 4-13 mu m), probably due to reduced protein solubility and adsorption. Higher extrusion intensity decreases pasting and emulsifying properties but increases water solubility; higher protein content reduces functional properties. In vitro protein hydrolysis, evaluated using the INFOGEST method, ranges from 66 % to 84 % and was unaffected by extrusion. All extruded ingredients exhibit low trypsin inhibitor activity levels (&lt; 5 mg/g). Flaxseed incorporation does not alter nutritional properties. Extrusion at low SME (&lt; 500 kJ/kg) effectively structures protein ingredients while optimizing their functional and nutritional properties.

ano.nymous@ccsd.cnrs.fr.invalid (I. Jebalia) 18 Jun 2025

https://hal.inrae.fr/hal-05118224v1

[hal-05301692] Tuning β-lactoglobulin/lactoferrin complex coacervate properties via solvent quality modification

Heteroprotein complex coacervation (HPCC) refers to associative liquid-liquid phase separation occurring between two or more proteins. HPCC is primarily driven by electrostatic interaction (enthalpic contribution) and counterions release (entropic contribution). Its physicochemical properties, largely influenced by electrostatic interaction strength, can be modulated via pH and ionic strength. A promising yet underexplored approach to tuning coacervation is altering solvent quality, specifically the dielectric constant (ε) of the medium [1]. Electrostatic interactions between a single cation and anion is described by the Coulomb energy (E=-e^2 \/4 πε_0 ε σ) where e is the elementary charge of the ions, σ is the separation distance between the ions, and ε_0 is the dielectric permittivity of a vacuum. β-lactoglobulin (βLG) and lactoferrin (LF) are known to form complex coacervates [2]. Here, we investigated HPCC between these two globular whey proteins in water/glycerol mixtures. The linear viscoelasticity of βLG/LF coacervates, prepared at pH 5.6, was examined as a function of temperature (T = 5–40°C) and glycerol content (0-40%). The thermal behavior was investigated using differential scanning calorimetry (DSC). Results showed a significant increase in the storage (G′) and loss (G′′) moduli with increasing glycerol content. The time-temperature superposition (TTS) principle applied to all βLG/LF coacervate systems, and TTS data were fitted to the Fractional Maxwell model. Activation energies (E_a), calculated using the Arrhenius equation, increased with glycerol content, indicating strengthening of the electrostatic interactions since E_a represents the activation barrier that needs to be overcome to dissociate an ionic pair within βLG/LF coacervates. DSC further revealed a freezing point shift to negative temperatures as a function of glycerol content. This study demonstrates that solvent quality can effectively tune the rheological and thermal properties of HPCC, offering potential for diverse applications.

ano.nymous@ccsd.cnrs.fr.invalid (Ghazi Ben Messaoud) 07 Oct 2025

https://hal.inrae.fr/hal-05301692v1

[hal-05303295] 3D Printable Aqueous Two-Phase Systems for Tissue Engineering

The restricted porosity of most hydrogels established for in vitro three-dimensional (3D) tissue engineering applications limits embedded cells with regard to their physiological spreading, proliferation, and migration behavior. To overcome these confines, porous hydrogels derived from aqueous two-phase systems (ATPS) are an interesting alternative. However, while developing hydrogels with trapped pores is widespread, the design of bicontinuous hydrogels is still challenging. We discuss an ATPS consisting of photocrosslinkable gelatin methacryloyl(GelMA) and dextran. The phase behavior, monophasic or biphasic, is tuned via the pH and dextran concentration. This allows the formation of hydrogels with a bicontinuous structure with interconnected-pores. The pore size can be tuned from ca. 4 to 100 µm. Cytocompatibility of the hydrogels is confirmed by testing the viability of stromal and tumor cells. Their distribution and growth pattern are cell-type specific but are also strongly defined by the microstructure of the hydrogel. Furthermore, we demonstrate that the bicontinuous porous structure is sustained when processing the system in 3D printing. Improving the performance of the aqueous two-phase system during the printing process can be achieved via an in-situ acidification reaction combined with an in-line optical detection of the phase separation as well as by controlling rheological properties via the addition of a 3rd polymer component.

ano.nymous@ccsd.cnrs.fr.invalid (Walter Richtering) 08 Oct 2025

https://hal.inrae.fr/hal-05303295v1

[hal-05299416] Innovative gluten-free pasta from cowpea, teff and leafy vegetable: Aligning nutrition with climate smart agriculture

Conducted within the European InnofoodAfrica project, this study aimed to develop gluten-free pasta using climate-resilient African Crops to enhance nutrition and sustainability. Four cowpea-based pasta formulations, incorporating teff and/or amaranth leaves were formulated by linear programming, then processed through extrusion and low-temperature drying. These formulations were designed to meet the FAO's nutritional requirements for women, providing adequate protein (both in quantity and quality), fiber, iron, zinc, B9 vitamin and beta-carotene (in versions containing amaranth leaves).The absence of gluten and high fiber content (13-20%- in these flours prompted an investigation into their effects on pasta properties. To ths end, three control pasta samples made from durum wheat with increasing fiber content (4-16%) were developed. Replacing durum wheat entirely with gluten-free, fiber rich flours significantly altered the cowpea pasta's structure, leading to fibrous formulations that disrupted the protein network and resulted in lower covalent protein aggregation (disulfide bonds). Additionally, differences in starch composition and state were observed compared to traditional durum wheat pasta. These structural changes positively influenced nutritional aspects, maintaining or reducing the rapidly digestible starch fraction and preserving or enhancing protein digestibility. Notably, the type of protein (cowpea versus durum wheat) had a more substantial impact on the characteristics of peptides released during digestion than the fiber content. However, attention must be given to the potential allergenicity of these new cowpea-based pasta products.Overall, the study demonstrates that utilizing African crops like cowpea, teff, and amaranth leaves can produce gluten-free pasta with improved nutritional profiles, contributing to sustainable food solutions.

ano.nymous@ccsd.cnrs.fr.invalid (P Pinel) 06 Oct 2025

https://hal.science/hal-05299416v1

[hal-05311942] Fermentation of Soy Juice by <i>Lactiplantibacillus plantarum</i> CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

The fermentation of plant-based beverages, such as organic and locally produced soy juice (SJ), offers a sustainable way to develop dairy alternatives with a low carbon footprint. Lactiplantibacillus plantarum (Lp) can grow on different raw materials including SJ. The aim of this study was to decipher metabolic pathways involved in (i) the adaptation of Lp. CIRM-BIA777 during SJ fermentation, (ii) the formation of metabolites of interest in soy yogurt. The strategy was to sequence, annotate the CIRM-BIA777 genome, to follow its metabolism using transcriptomics and metabolomics targeting carboxylic acids, carbohydrates, free amino acids, volatile compounds, and some vitamins. CIRM-BIA777 used sucrose but only small amounts of galacto-oligosaccharides although alpha-galactosidase was highly expressed. Lactic, citric, and acetic acids were produced, leading to acidification and formation of a yogurt-like structure. The strain expressed several biosynthetic pathways of health-promoting molecules such as gamma-aminobutyric acid, folates and, riboflavin. Fermentation also increased (i) expression of many aroma precursor genes, that is, peptidases, and (ii) the levels of some aroma compounds, for example, phenylethanol and 2,3-butanedione, associated with floral and buttery notes, respectively, while decreasing the levels of some volatiles associated with green and beany off-flavors, for example, hexanal. In conclusion, the fermentation of SJ by CIRM-BIA777 improved its organoleptic and health-promoting properties. For the first time, transcriptomics was used to investigate the molecular mechanisms involved in the formation of aroma and health-promoting metabolites during L. plantarum fermentation in soy yogurt. This will help with the development of plant-based fermented foods, particularly legume-based yogurt

ano.nymous@ccsd.cnrs.fr.invalid (Olivier Harlé) 13 Oct 2025

https://hal.inrae.fr/hal-05311942v1

[hal-05304028] Fine-tuning the properties of GelMA-dextran aqueous two-phase systems to create unique interconnected porous hydrogels via inkjet 3D printing

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ano.nymous@ccsd.cnrs.fr.invalid (Evdokia Stefanopoulou) 08 Oct 2025

https://hal.inrae.fr/hal-05304028v1

[hal-05272659] Liquid-liquid phase separation in hetero protein systems: Specificity and recent advances

Liquid-liquid phase separation (LLPS) is a captivating phenomenon in which a uniform component mixture spontaneously divides into two liquid phases, a component-rich phase (complex coacervates) in equilibrium with a component poor phase. It is prevalent in soft matter and highly relevant to design innovative objects and materials for food, cosmetic and pharmaceutical applications. LLPS is observed in mixtures involving a diversity of bio-polymers and is driven by environmental factors and component properties. It is a dynamic assembly process that leads, in solution or in vivo, to the formation of micrometric droplets, which are referred as biomolecular condensates, membrane less organelles, liquid droplets or complex coacervates, depending on the scientific community [1,2]. In this presentation, I will focus on LLPS that occurs in binary cationic and anionic protein mixtures (heteroprotein systems, HPCC). My talk will summarize the specificality and genericity of heteroprotein complex coacervation based on our extensive multiscale (molecular to macroscopic) studies on lactoferrin/lactoglobulin and lactalbumin/lysosyme protein complex coacervates. I will briefly review aspects that are of particular interest in HPCC: formation dynamics involving primary building blocks; main driving forces; physical and chemical properties; functions and applications. Throughout studied binary protein systems, the route to complex coacervation involves the formation of intermediate hetero-oligomers specific for each binary system. Dimers, tetramers, or pentamers were identified. While the mechanism behind the association of these primary units into building blocks and nanocomplexes and their growth to form complex coacervates remain elusive, I will present and discuss the main relevant structural and physicochemical parameters for HPCC. Finally, the challenges and future research directions in particular how HPCC can be explored in the food sector for the encapsulation and protection of bioactives or to modify the viscosity of the food matrices will be discussed.

ano.nymous@ccsd.cnrs.fr.invalid (Said Bouhallab) 22 Sep 2025

https://hal.inrae.fr/hal-05272659v1

[hal-05247809] Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults

Consuming proteins rich in leucine, such as whey, has documented benefits for muscle health in older adults. The objective of this study was to evaluate the sensory suitability for this population of whey protein-enriched dairy products prototypes, resembling respectively a yoghurt and a cream cheese. Prototypes and in vitro boli were characterized instrumentally (rheology and tribology) and in vivo data on oral processing (microscopical characterization of expectorated boli) and oral comfort (sensory questionnaire) were acquired on a panel of 80 older adults. The rheological properties of both prototypes were comparable to those of some commercial yoghurt and cream cheese. Based on tribological measurements and compared to the yoghurt prototype, the cheese prototype showed higher lubrication properties, which even increased in presence of model saliva. The in vitro boli of cheese were also characterized by a shift in size of small particles, presumably free fat globules, into bigger particles. Microscopical observations of boli produced in vivo confirmed that larger fat droplets were formed by coalescence during food oral processing of the cheese prototype. In-mouth time residency and insalivation rates suggested that both prototypes required very little oral manipulation before swallowing. The sensory attributes sticky, pasty and melting were those contributing most to the oral comfort, but both prototypes were judged as very comfortable to eat independently of the dental status and salivary flow of the subjects. To conclude, these whey-enriched dairy products would be suitable as part of a diet aiming at optimizing protein intake in older adults.

ano.nymous@ccsd.cnrs.fr.invalid (Andrea Araiza Calahorra) 10 Sep 2025

https://hal.inrae.fr/hal-05247809v1

[hal-05200507] La conservation des aliments. Vers plus de durabilité et de naturalité

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ano.nymous@ccsd.cnrs.fr.invalid (Alain Kondjoyan) 05 Aug 2025

https://hal.science/hal-05200507v1

[hal-05304015] Controlled phase separation via in-situ acidification: Enhancing inkjet 3D printing of gelatin methacrylated (GelMA)-dextran water-in-water emulsions to produce unique hydrogels with interconnected pores

Hydrogels with tailored porosity and microstructure are essential for biomedical applications such as drug delivery and tissue engineering; yet the precise control over the internal architecture remains a challenge. A recently introduced approach to create hydrogels with large interconnected pores utilizes the dynamics of the phase separation of two polymers in water. These interconnected networks are known to facilitate cellular uptake and migration, improve transport of nutrients, and support biodegradation. This work presents a controllable strategy to induce and control phase separation in GelMA-dextran aqueous two-phase systems (ATPS), enabling the fabrication of hydrogels with tunable porous structures. Given that the phase separation is driven by the charge density of GelMA, a different acidification approach is introduced to delay and slow down the kinetics of phase separation. A gradual decrease of pH with time in the aqueous mixture is achieved when glucono delta-lactone (GDL) is introduced into the system at t=0. Phase separation starts and the solution transitions to a hydrogel by ultraviolet (UV) photocrosslinking at the desired moment. (...)

ano.nymous@ccsd.cnrs.fr.invalid (Evdokia Stefanopoulou) 08 Oct 2025

https://hal.inrae.fr/hal-05304015v1

[hal-05235676] Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network

The activity of α-amylases is frequently determined using a single-point assay at 20 °C. Previous work within INFOGEST "Working Group 5 -Starch digestion and amylases" identified significant interlaboratory variation with this protocol. The current study aimed to evaluate the repeatability (intralaboratory precision) and reproducibility (interlaboratory precision), measured as coefficients of variation (CVs), of a newly optimized protocol version based on four time-point measurements at 37 °C. Human saliva (a pool from ten healthy adults) and three porcine enzyme preparations (two pancreatic α-amylases and pancreatin) were tested in 13 laboratories across 12 countries and 3 continents. Assay repeatability for each lab remained below 20% for all test products and the overall repeatability was below 15%, ranging between 8 and 13% for all products. Reproducibility was greatly improved with interlaboratory CVs ranging from 16 to 21%, i.e. up to four times lower than with the original method. Five laboratories repeated the same assay at 20 °C, and the amylolytic activity of each product increased by 3.3-fold (± 0.3) from 20 to 37 °C. The newly optimized protocol is henceforth recommended to ensure precise determinations of α-amylase activity levels and to facilitate comparisons across different studies.

ano.nymous@ccsd.cnrs.fr.invalid (Daniela Freitas) 02 Sep 2025

https://hal.inrae.fr/hal-05235676v1

[hal-05189214] Lysozyme/Alginate Interactions: Structural and Thermodynamic Insights through ITC and SAXS

Coacervation and aggregation are distinct phase separation phenomena influenced by molecular properties and physicochemical conditions, such as pH and ionic strength. We investigate lysozyme (LYS)−alginate (ALG) mixtures at pH 7, focusing on the role of ionic strength in determining whether liquid−liquid phase separation (LLPS) or liquid−solid phase separation (LSPS) occurs. Using Isothermal Titration Calorimetry (ITC) and Small-Angle X-ray Scattering (SAXS), we find that a low salt (0−50 mM NaCl) induces compact fractal aggregates, while the intermediate salt (100−150 mM) yields coexisting or pure coacervates composed of larger swollen primary globules. At 200 mM NaCl, soluble complexes form instead of phase separation. ITC data reveal that both LSPS and LLPS are electrostatically driven, with the binding strength decreasing ∼50-fold from LSPS to LLPS conditions. These results demonstrate that phase behavior is tunable via ionic strength and that stronger interactions correlate with denser structures, highlighting distinct structural and energetic signatures for LSPS and LLPS

ano.nymous@ccsd.cnrs.fr.invalid (Asna Vakeri) 28 Jul 2025

https://hal.inrae.fr/hal-05189214v1

[hal-05163215] Milk gel formation and properties: impact of whey protein aggregates

Whey protein aggregation has been used in cheesemaking to increase the yield. This review examines rennet- and acid-induced milk gelation in the presence of whey protein aggregates. In situ aggregates, formed during milk heating, impair enzymatic gelation by hindering casein micelle aggregation but enhance acid gel strength. Ex situ aggregates, pre-formed and added in milk, exhibit various morphologies. They alter gelation dynamics and gel properties differently compared to in situ aggregates. However, this research area remains highly underexplored. Physics-based models may give insights on underlying mechanisms of gel formation but lack specificity for casein micelle dynamics and show limits in integrating whey protein aggregates. Future research must prioritise mechanistic insights into interactions between whey protein aggregates and casein micelles. Such advances could optimise ex situ aggregates structure and properties for innovative cheesemaking, balancing texture, nutrition and yield.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 15 Jul 2025

https://hal.science/hal-05163215v1

[hal-05186005] HARMONI: Evaluating advanced microbiota characterization methods for host and environmental samples using DNA metabarcoding and metagenomic sequencing

Background: The study of microbiota and their actions on the environment and their living hosts is a major field of biology, today and for decades to come. Understanding and controlling the microbiota associated with plants, animals and food is a lever for achieving the objectives of the transition to sustainable agricultural production systems. Research faces many technical challenges that must be overcome before reaching meaningful and reproducible biological conclusions. In this context, biological resource centres (BRCs) must be prepared to the processing and characterization of microbiota-oriented samples, in the continuity of their missions of collection, preservation and distribution of perfectly characterized biological resources. Results: In the HARMONI project, five BRCs worked collaboratively to implement and assess methods for microbiota analyses. Samples were collected from a diversity of sources: chicken caeca, human feces, kefir and soil. The data were generated using 16S metabarcoding, short read metagenomic sequencing, and long read metagenomic sequencing. We tested different tools for microbial exploration, using reference free softwares for alpha and beta diversity assessment (SIMKA [1], ESKRIM [2]), and referenceguided microbial annotation using MetaPhlAn4 [3], sylph [4] and Meteor2 [5]. Conclusions: Overall, metabarcoding and metagenomic based microbial composition are in agreement with the major impacts observed between the different sample treatment technics. However, the microbial richness and species composition exploration significantly depend on the sequencing method and software used and their associated database. Finally, while long read metagenomic sequencing provide consistent results with metagenomic short read for microbial annotation, it highly depend on the quality of the sample treated. The HARMONI project was funded by the GIS-IBISA convention N° 2021-203.

ano.nymous@ccsd.cnrs.fr.invalid (Lindsay Goulet) 25 Jul 2025

https://hal.science/hal-05186005v1

[hal-05155723] Exploring the dairy fouling process in miniaturized falling film Evaporators by microfluidics

Fouling remains an unsolved challenge in the dairy industry, affecting operational efficiency and product quality. While extensive research has focused on fouling dynamics in heat exchangers, falling-film evaporators (FFE) have received less attention. There is scientific consensus that heat-induced protein denaturation is the main reason for fouling development, neglecting other potential mechanisms especially at relatively low temperatures. In a recent study [1], we demonstrated that increasing shear rates foster the formation of whey protein depos-its and enhance their structural complexity even at temperatures below the denaturation one. While highlight-ing the role of shear rate, this work does not shed light on the surface and bulk mechanisms leading to depos-it formation. In this context, we characterized in real-time the stages of dairy fouling development using microfluidic devic-es simulating FFE conditions. We aimed at discriminating the effects of shear (0-200 s-1) and temperature (50-75 °C) on the kinetics of deposit growth during the flow of whey protein solutions (10 wt. %). The key findings of this analysis can be summarized in two points: 1.At low (50 °C) and high temperatures (75 °C), no deposit formation and fast channel clogging are ob-served, respectively, thus underlining the strong influence of heat-induced protein denaturation. 2.At intermediate temperatures (65 °C), shear is a limiting factor controlling the accumulation of solids at the surface. These results provide a new insight on fouling mechanisms at the micron-scale and underline the coupled effect of shear and temperature under the typical FFE operational range of temperatures.

ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 10 Jul 2025

https://hal.inrae.fr/hal-05155723v1

[hal-05157852] Are plant protein ingredients efficient egg white replacers in foams ?

To meet the increasing demand for protein and environment sustainability, there is a necessity to support protein transition by expanding the range of plant-based protein products. Foams are particularly challenging applications as they required protein with high solubility, fast diffusion towards the interface, flexibility and interactions ability. Egg white proteins are often considered as reference proteins for foaming. This study compared 7 plant protein ingredients (5 isolates – potato (2 proteins fractions), pea, soy and gluten; 2 concentrate – pea and soy) as egg white replacer in foams. Ingredient composition, physical and hydration properties of ingredient powders and foaming properties as well as foam texture have been characterized. Three ingredients out of the seven tested formed stable foams when rehydrated at minimum 3% (w/v) in water (2 potato protein isolates and 1 gluten isolate). The foaming properties of these ingredients and egg white were mainly explained by the ingredient composition and powder physical properties whereas the solution properties were not correlated with foaming properties. Optimization using experimental design and data analysis for protein content and pH were then performed on these ingredients. Predictive models were obtained for foaming capacity, foam stability against drainage, foam firmness, adhesiveness and cohesion as a function of pH and protein content for each ingredient. These models can be used by foam manufacturers to choose the best egg replacer considering the pH and the protein content of its application.

ano.nymous@ccsd.cnrs.fr.invalid (Zoé Gallarotti) 11 Jul 2025

https://hal.inrae.fr/hal-05157852v1

[hal-05162592] How do whey protein aggregates modify the coagulation properties of milk?

The enzymatic gelation of milk takes place following four key-steps (hydrolysis; flocs aggregation; strand formation; aging and syneresis). Milk is often preheated, inducing the aggregation of whey protein (WP) in order to increase the yield of dairy products. While the literature on the formation and structure of WP aggregates is abundant, their role in the casein micelles aggregation and underlying mechanisms is not fully elucidated, especially when independently formed WP aggregates are added in milk. Our objective was to study the effect of WP aggregates on the milk gelation by SAOS (Small-Angle Oscillatory Shear), CSLM (Confocal Scanning Laser Microscopy), and particle aggregation quenching. At the same storage modulus, milk gels with increasing concentration of WP aggregates displayed the same rheological signatures in frequency and oscillation stress sweep, though the time needed to reach the same storage modulus value was longer. These gels featured smaller serum pores and kept a higher water content after syneresis. Not only the gelation was slowed down, but its mechanisms was also changed, especially during the primary aggregation of casein micelles, strands aging, and serum pore formation.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 15 Jul 2025

https://hal.inrae.fr/hal-05162592v1

[hal-05212911] Less for More: Reducing initial Protein Content to Enhance the Viscoelasticity of Heteroprotein Coacervates

Heteroprotein complex coacervation holds significant potential for food applications, but its functionality depends on rheological properties. This study investigates the linear viscoelasticity of heteroprotein coacervates formed from oppositely charged whey proteins, βlactoglobulin (βLG) and lactoferrin (LF), at a fixed molar ratio (βLG:LF = 10:1), while varying the initial protein concentrations (βLG: 5-40 g/L; LF: 2.5-20 g/L). The viscoelasticity of six systems was analyzed at different temperatures (5-40 ◦C), revealing a dominant liquid-like character with moduli decreasing as the temperature increased. Interestingly, lower initial protein concentrations produced stiffer coacervates, likely due to changes in water content as a function of the protein concentration. Time-temperature superposition (TTS) was successfully applied, and the data fit well with the Fractional Maxwell model, indicating temperature independent interactions in the coacervate network, with activation energies (Ea) increasing with decreasing water content. Finally, rehydrating freeze-dried coacervates while controlling the water content enabled fine-tuning of their viscoelastic properties. These findings enhance our understanding of complex coacervates and provide new strategies for tailoring their properties.

ano.nymous@ccsd.cnrs.fr.invalid (Ghazi Ben Messaoud) 18 Aug 2025

https://hal.inrae.fr/hal-05212911v1

[hal-05279395] Lysozyme/Alginate Interaction: structural and thermodynamic insights through ITC and SAXS

Coacervation and aggregation are distinct phase separation phenomena influenced by molecular properties and physicochemical conditions, such as pH and ionic strength. We investigate lysozyme (LYS)−alginate (ALG) mixtures at pH 7, focusing on the role of ionic strength in determining whether liquid−liquid phase separation (LLPS) or liquid−solid phase separation (LSPS) occurs. Using Isothermal Titration Calorimetry (ITC) and Small-Angle X-ray Scattering (SAXS), we find that a low salt (0−50 mM NaCl) induces compact fractal aggregates, while the intermediate salt (100−150 mM) yields coexisting or pure coacervates composed of larger swollen primary globules. At 200 mM NaCl, soluble complexes form instead of phase separation. ITC data reveal that both LSPS and LLPS are electrostatically driven, with the binding strength decreasing ∼50-fold from LSPS to LLPS conditions. These results demonstrate that phase behavior is tunable via ionic strength and that stronger interactions correlate with denser structures, highlighting distinct structural and energetic signatures for LSPS and LLPS

ano.nymous@ccsd.cnrs.fr.invalid (Asna Vakeri) 23 Sep 2025

https://hal.inrae.fr/hal-05279395v1

[hal-05151591] Towards a disruption in the manufacture of extremely low-cost micro-resonators using additive technologies and 3D printers outside the cleanroom : Story plus Laboratory visit

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ano.nymous@ccsd.cnrs.fr.invalid (Bruno Bêche) 08 Jul 2025

https://hal.science/hal-05151591v1

[hal-05225388] Gelled waters for swallowing disorders: from rheological, tribological and structural characterizations to sensory perception

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ano.nymous@ccsd.cnrs.fr.invalid (Alexy Brunel) 27 Aug 2025

https://hal.inrae.fr/hal-05225388v1

[hal-05279427] Whey protein aggregates modify the structuration of curd during the enzymatic coagulation of milk

The enzymatic gelation of milk takes place following four key-steps (hydrolysis; flocs aggregation; strand formation; aging and syneresis). Milk is often preheated, inducing the aggregation of whey protein (WP) in order to increase the yield of dairy products. While the literature on the formation and structure of WP aggregates is abundant, their role in the casein micelles aggregation and underlying mechanisms is not fully elucidated, especially when independently formed WP aggregates are added in milk. Our objective was to study the effect of WP aggregates on the milk gelation by SAOS (Small-Angle Oscillatory Shear), CSLM (Confocal Scanning Laser Microscopy), and particle aggregation quenching. At the same storage modulus, milk gels with increasing concentration of WP aggregates displayed the same rheological signatures in frequency and oscillation stress sweep, though the time needed to reach the same storage modulus value was longer. These gels featured smaller serum pores and kept a higher water content after syneresis. Not only the gelation was slowed down, but its mechanisms was also changed, especially during the primary aggregation of casein micelles, strands aging, and serum pore formation.

ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 23 Sep 2025

https://hal.inrae.fr/hal-05279427v1

[hal-05279293] Miniaturization of the fouling of whey proteins in falling film evaporators by microfluidics

Fouling remains an unsolved challenge in the dairy industry, affecting operational efficiency and product quality. While extensive research has focused on fouling dynamics in heat exchangers, falling-film evaporators (FFE) have received less attention. There is scientific consensus that heat-induced protein denaturation is the main reason for fouling development, neglecting other potential mechanisms especially at relatively low temperatures. In a recent study [1], we demonstrated that increasing shear rates foster the formation of whey protein deposits and enhance their structural complexity even at temperatures below the denaturation one. While highlighting the role of shear rate, this work does not shed light on the surface and bulk mechanisms leading to deposit formation. In this context, we characterized in real-time the stages of dairy fouling development using microfluidic devices simulating FFE conditions. We aimed at discriminating the effects of shear (0-200 s-1) and temperature (50-75 °C) on the kinetics of deposit growth during the flow of whey protein solutions (10 wt. %). The key findings of this analysis can be summarized in two points: 1. At low (50 °C) and high temperatures (75 °C), no deposit formation and fast channel clogging are observed, respectively, thus underlining the strong influence of heat-induced protein denaturation. 2. At intermediate temperatures (65 °C), shear is a limiting factor controlling the accumulation of solids at the surface. These results provide a new insight on fouling mechanisms at the micron-scale and underline the coupled effect of shear and temperature under the typical FFE operational range of temperatures

ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 23 Sep 2025

https://hal.inrae.fr/hal-05279293v1

[hal-05280596] Coacervation and aggregation in lysozyme/alginate mixtures

Upon electrostatic interactions, the mixture of oppositely charged macromolecules separates into a macromolecule-rich phase coexisting with a diluted phase. The phase separation is either a liquid-liquid phase separation (LLPS) forming complex coacervates, or a liquid-solid phase separation (LSPS) forming aggregates. Here, we investigate the assembly of the positively charged protein lysozyme (LYS) with the negatively charged polysaccharide alginate (ALG) at pH 7 under different conditions of mixing ratios, total concentration, and ionic strength using a droplets-based millifluidic device. A 3D phase diagram, with the concentrations of salt, lysozyme, and alginate as the 3D coordinates, gives a thorough description of the monophasic, liquid-solid, and liquid-liquid phase separation areas and the regions where both solid and liquid phases coexist. The thermodynamic aspects behind these two kinds of complex formation are investigated using isothermal titration calorimetry (ITC). Aggregation is associated with a strong affinity between LYS and ALG, with a 100 LYS : 1 ALG stoichiometry ratio, whereas coacervation at higher salt concentration is asso- ciated to a strong decrease of the binding affinity between the two biopolymers.

ano.nymous@ccsd.cnrs.fr.invalid (Asna Vakeri) 24 Sep 2025

https://hal.inrae.fr/hal-05280596v1

[hal-05272064] Understanding stratification during evaporation of colloidal dispersions (dairy and model)

Producing biomimetic dairy powders with nutritional benefits passes through the challenging control of their physical properties, such as shape and mechanical response of the dry particles. Recent studies highlighted colloid stratification in the skin of drying droplets of dairy protein mixes, which influence their final morphology. However, unraveling the stages of protein stratification remains an unsolved question, limiting the control of the drying process1-6. To fill this gap (Figure 1), in this study we investigate the evaporation of colloid suspensions in Hele-Shaw cells with different height under controlled environmental conditions7-8. The drying dynamics of silica colloids (HS40, TM50) and dairy proteins (whey proteins and casein micelles) were explored by digital microscopy. We characterized the formation and propagation of parallel cracks in the setup to deduce how interfacial colloid self-arrangement influences the mechanical properties of the matrices. Our preliminary findings show good agreement with existing models, though the influence of colloid size remains to be validated. The evaporation rate seemed to decrease throughout the evaporation, as underlined by the cyclical slowdown of crack propagation and the emergence of transversal cracks delimiting regions with increasing width. This specific behavior can be explained by the different internal stress distribution moving inward the cell, closely linked to the predicted variation in terms of evaporation rate.To corroborate our hypothesis and quantify the drying kinetics for single colloids and mixes, the drying-induced mass loss is currently monitored by ultraprecision balance. Coupling microscopy and mass measurements we aim at modeling the drying process at the micron-scale and predict powder properties.

ano.nymous@ccsd.cnrs.fr.invalid (Rui Ouyang) 22 Sep 2025

https://hal.inrae.fr/hal-05272064v1

[hal-05178309] Life cycle inventories and life cycle impact assessment datasets of a classic processing route for the manufacture of infant milk formula powder and of a low-heat alternative route involving the substitution of pasteurization by microfiltration

Infant milk formulas are industrial substitutes to human milk, used when breastfeeding is neither possible nor desirable. They are manufactured using successive additions of dry ingredients and oils to skim bovine milk, blending, pasteurization, homogenization, concentration by vacuum evaporation and spray-drying. However, successive heat loads are detrimental to the proteins’ nutritional quality of the final product. An alternative processing route has been proposed that replaces the first pasteurization step at 85°C by a microfiltration step at 50°C, i.e. below the heat-denaturation temperature of milk proteins. This data paper provides extensive description of the two processing routes at a semi-industrial scale, using measurements, calculations of the material and energy balances, expert say information, or proxies collected at UMR STLO in the period 2020-2024 and organized into life cycle inventories of all the data required for modelling. This dataset further provides the potential environmental impacts of 1 kg of the classic infant milk powder, as well as of 1 kg of infant milk powder produced using low-heat processing route as an alternative product. The Life Cycle Assessment (LCA) standard method was used, with the CML-IA, ReCiPe 2016, Impact World+, LC-Impact or EF3.0 characterization methods and a dry matter allocation rule for the skimming operation. The dataset further provides variations of the inventories and environmental impact assessments to evaluate the sensitivity of the results to the formula’s dry matter content prior to spray-drying or to the liquid versus dry state of the whey ingredient involved in the formula. The dataset participates in providing LCI of industrial food processes to the public. It will also be helpful for eco-designing classic or innovative processing routes for the manufacture of environmentally sustainable infant milk powders.

ano.nymous@ccsd.cnrs.fr.invalid (Michèle Gaillard) 27 Aug 2025

https://hal.science/hal-05178309v1

[hal-05284543] Optimization of a two-stage membrane filtration system with respect to suspension flow rate and solute yield in the permeate

Optimization of a two-stage membrane filtration system with respect to suspension flow rate and solute yield in the permeate

ano.nymous@ccsd.cnrs.fr.invalid (Maksym Loginov) 26 Sep 2025

https://hal.inrae.fr/hal-05284543v1

[hal-05235962] Exploring Explainable AI in Food Processing: Machine Learning Models for Skimmed Milk Microfiltration Transmission Ratio for UTP and GP Membranes

Modeling cross-flow microfiltration of skim milk with 0.1 µm pore size (MF) is complex due to the lack of knowledge of the process performance mechanisms, the complexity of the food product itself and the heterogeneity of the variables involved in the prediction models. This process is commonly used to separate the two major milk proteins and to produce fractions of high interest in cheese making and ingredient preparation. In particular, the calculation of the transmission ratio (TrSP), which characterizes the ability of the membrane to pass the serum proteins, is a key variable needed to better model the objectives, such as the concentration of casein and serum in the retentate or permeate fraction, necessary to characterize the produced fractions. Our presentation proposes new ways to model the TrSP using artificial intelligence. Specifically, machine learning (ML) algorithms offer powerful perspectives based on statistical approaches to build data-driven predictors, opening new ways to understand complex relationships in the food industry (Mavani et al. (2022)). Our model focuses on modeling the TrSP for UTP and GP membranes under different microfiltration conditions similar to industrial scale, using retentate casein concentration (CCN.r), transmembrane pressure (TMP) and recirculation flow (Qrec) as predictors. To this end, several models were evaluated by the mean of a 5-fold cross-validation repeated several times to assess their performance. Learning is performed on two different data sets representing a good diversity of microfiltration control parameters (Fig.1). Initial results show promising performances for predicting TrSP (R²=0.72 with a random forest regressor for UTP; R²=0.8 with a gradient boosting regressor for GP). Special emphasis was placed on the explanatory power of SHAP values (Lundberg et al. (2017)), which allows to prevent black box models and validate the results with expert knowledge. As such, the influence of conditions on membrane performance to be compared. These results allow to map the influence of different control parameters on the predicted value of TrSP (Fig. 2). This study opens a new field of approach for the optimization of food filtration problems. In the case of MF, it paves the way for new studies on the importance of the time effect during the process.

ano.nymous@ccsd.cnrs.fr.invalid (Mélanie Munch) 02 Sep 2025

https://hal.inrae.fr/hal-05235962v1

[hal-05143864] SEAMPL, Un outil d'aide à la conception de scénarios de réemploi basé sur des critères environnementaux.

Le réemploi du verre fait partie des solutions prometteuses pour réduire les impacts environnementaux des emballages dans le secteur des boissons. Des potentiels de réductions des impacts sont souvent avancés pour les systèmes de réemploi, en comparaison de l’usage unique. Cependant, derrière ces potentiels optimaux se cachent une diversité de systèmes, d’organisations et donc de potentiels réels, dépendant de paramètres variables (taux de retour des bouteilles, taux de casse, poids, distances logistiques, etc.). L’Analyse du Cycle de Vie (ACV) est une méthode idéale pour quantifier les impacts de ces systèmes et pour chercher à les améliorer. Cependant, devant la complexité de la méthode, ainsi que son coût de mise en oeuvre, les acteurs peinent à en faire usage, en particulier en début de projet, reléguant son utilisation à une phase plus propice (le système est déjà sur de bons rails, la stabilité économique assurée), mais tardive. Cette utilisation tardive réduit la capacité de l’ACV à aider à l’écoconception des systèmes et la cantonne alors à un simple rôle de validation. Dans le cadre du projet européen FAIRCHAIN (2020-2024), le logiciel SEAMPL a été développé, pour permettre aux acteurs, non-spécialistes de l’évaluation environnementale, d’appliquer l’ACV à leur système en développement et d’inclure les aspects environnementaux dans le choix de différentes des orientations possibles. L’évaluation par ACV d’un système de réemploi nécessite de nombreux paramètres (estimés de 60 à 90 dans le cadre de ce travail). SEAMPL offre la possibilité de ne renseigner qu’un nombre réduit de ces paramètres tout en préservant la robustesse scientifique des résultats. Il se base pour cela sur les modèles ACV simplifiés paramétrés, par analyse globale de la variance. Les paramètres d’entrée retenus pour mesurer l’impact environnemental sont ceux contribuant à plus de 5% de la variance du résultat d’impact pour au moins une des seize catégories d’impact mesurées. Afin de couvrir une large gamme de systèmes de réemploi possibles, une typologie a été développée avec des acteurs du réemploi. Puis, des modèles simplifiés ont été développé pour chaque élément de la typologie. Ainsi SEAMPL fournit aux utilisateurs des modèles ACV types, et permet de simplifier grandement le travail de collecte de données. Ainsi, ils peuvent intégrer la dimension environnementale au plus tôt dans leur développement pour tester un grand nombre de scénarios envisageables (par exemple, comparaison d’un système dans lequel l’acteur aurait sa propre laveuse, avec un système dans lequel il sous-traiterait le lavage à un autre acteur, etc.).

ano.nymous@ccsd.cnrs.fr.invalid (Samuel Le Féon) 04 Jul 2025

https://hal.inrae.fr/hal-05143864v1

[hal-05219711] Innovative probiotic fermented vegetable foods for the prevention of IBD and IBS

Introduction Many consumers nowadays demand plant-based milk analogues for reasons related to lifestyle, health, diet and sustainability. This has led to the increasing development of new vegetable products, fermented or not. In the meantime, industrialised countries experience a growing incidence of non-communicable diseases associated with chronic inflammation. There is thus a growing need for functional foods targeting gut microbiota, homeostasis and health. The objective of the present study was to develop a plant-based fermented product (based on soy milk analogue or on hemp milk analogue), as well as mixes, using lactic acid bacteria and propionic acid bacteria strains, as well as consortia thereof. Methods We screened a collection of 104 strains, from nine lactic acid bacteria species and two propionic acid bacteria species, based on their ability to ferment plant or milk carbohydrates, to acidify goat milk, soy milk analogue and hemp milk analogue, as well as to hydrolyse proteins isolated from these three products. Strains were also screened for their immunomodulatory ability to induce secretion of two interleukins, i.e., IL-10 and IL-12, in human Peripheral Blood Mononuclear Cells (PBMC). Fermented products were tested on cultured Human Intestinal Epithelial Cells (HIEC) HT-29, in the presence or in the absence of pro-inflammatory lipopolysaccharide (LPS) from Escherichia coli. The readout of inflammation modulation was the quantification of IL-8 by ELISA. Finally, fermented products were evaluated for their anti-inflammatory potential in a gold-standard model of colitis induced by TNBS in Sprague-Dawley rats. The macroscopic Wallace score was monitored as a readout. Results Following immunological and biochemical screening of both probiotic and fermentation starter abilities, we selected five strains: Lactobacillus delbrueckii subsp. lactis Bioprox1585, Lactobacillus acidophilus Bioprox6307, Lactococcus lactis Bioprox7116, Streptococcus thermophilus CIRM-BIA251, and Acidipropionibacterium acidipropionici CIRM-BIA2003. We then assembled them in 26 different bacterial consortia. Goat milk and soy milk analogue, fermented by each of the five strains or by the 26 consortia, were tested in vitro, for their ability to modulate inflammation in cultured Human Epithelial Intestinal Cells, stimulated or not by proinflammatory Lipopolysaccharides (LPS) from Escherichia coli. Plant-based milk analogues, fermented by one consortium composed of L. delbrueckii subsp. lactis Bioprox1585, Lc. lactis Bioprox7116, and A. acidipropionici CIRM-BIA2003, reduced the secretion of the proinflammatory cytokine IL-8 in HIECs. Finally, this fermented product was administered to rats in a preventive mode, prior to colitis induction. Its consumption protected rats and limited the severity of the colitis. Indeed, TNBS increased, while fermented product decreased, the macroscopic Wallace score in these rats. Its is presently tested in a rat model of IBS where anti-nociceptive effect is sought. Discussion This work reinforces the potent beneficial role of fermented products, provided that the ferment strains possess probiotic properties. Such innovative fermented vegetable products thus open perspectives as functional foods targeting gut inflammation, in a context of growing incidence of inflammatory ailments related to the gut microbiota, worldwide.

ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 22 Aug 2025

https://hal.inrae.fr/hal-05219711v1

[anses-05157590] Marked reduction of SARS-CoV-2 infection and improved recovery following supplementation with a probiotic mix of four strains and two strains of Bifidobacterium breve in hamsters

Only a few studies have shown that certain probiotics have beneficial effects on severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. In this study, two strains of Bifidobacterium breve , CNCM I-5644 and CNCM I-5979, selected for their in vitro immunomodulatory properties demonstrated in a screening of 20 strains and a mixture of 4 probiotic strains selected based on its immunomodulatory and antiviral properties were evaluated in a hamster model of SARS-CoV-2 infection. Supplementation with these probiotics (7 days before plus 7 days after infection) reduced SARS-CoV-2 infection with a significantly reduced viral load in the upper respiratory tract and lungs and improved weight recovery. Probiotics also counteracted the increase in inflammatory markers and intestinal permeability. The impact of these probiotics was independent of microbiota composition and short-chain fatty acid production. Overall, these data suggest that the probiotics tested, in particular the mix containing Bifidobacterium longum LA101, Lactobacillus helveticus LA102, Lactococcus lactis LA103, and Streptococcus thermophilus LA104, can facilitate recovery from SARS-CoV-2 infection (as shown by weight regain in infected hamsters) by reducing viral load and inflammation. Our study investigated the potential benefits of specific probiotics in fighting severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection (COVID-19). We tested two strains of Bifidobacterium breve selected based on their immune-boosting properties, along with a commercial mix of four probiotic strains chosen for its antiviral and immune-modulating effects. These probiotics were administered to hamsters over a week before and a week after infection. Supplementation with these probiotics significantly reduced the viral load in the upper respiratory tract and lungs, promoting recovery as demonstrated by the weight regain observed. In addition to reducing viral presence, the probiotics also helped lower inflammation and improved gut health by counteracting increased intestinal permeability. Our findings suggest that probiotics, particularly the mix of four strains, could support recovery from SARS-CoV-2 infection by reducing inflammation, viral load, and enhancing overall health.

ano.nymous@ccsd.cnrs.fr.invalid (Edgar Torres-Maravilla) 11 Jul 2025

https://anses.hal.science/anses-05157590v1

[hal-05226687] Systemic Infection Caused by Mycobacterium fortuitum Following Aortic Valve Transplantation—Employing Combined Molecular Techniques for Accurate Species Identification

Mycobacterium fortuitum, a nontuberculous mycobacterium (NTM), is known for causing opportunistic infections, particularly in immunocompromised individuals. Identification of NTM species requires precise diagnostic techniques. Here, we present a study of a systemic infection by M. fortuitum in an elderly patient, identified through MALDI-TOF MS and confirmed by gene sequencing. An 88-year-old Italian man developed an abscess at his pacemaker site, leading to acute infectious endocarditis caused by Staphylococcus capitis. During hospitalization, he experienced multiple complications, including jugular vein thrombosis, pulmonary thromboembolism, and gastrointestinal bleeding. Despite treatment with vancomycin, he developed bacteremia, allowing the isolation of M. fortuitum from blood culture. The strain was identified using MALDI-TOF MS and confirmed by Sanger sequencing of the 16S rRNA and hsp65 genes. Phylogenetic analysis supported the identification. The patient, after treatment with carbapenems and aminoglycosides, returned to Italy without further clinical complications. This case underscores the necessity of precise diagnostic tools for managing NTM infections. The combined application of MALDI-TOF MS and gene sequencing enabled accurate species identification, which is essential for guiding effective treatment of systemic M. fortuitum infections, especially in complex clinical scenarios involving immunosuppression.

ano.nymous@ccsd.cnrs.fr.invalid (Max Roberto Batista de Araújo) 27 Aug 2025

https://hal.inrae.fr/hal-05226687v1

[hal-05127077] Nutrition of the neonate: do differences in composition and structure between human milk and infant formula affect their digestion?

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ano.nymous@ccsd.cnrs.fr.invalid (Didier Dupont) 24 Jun 2025

https://hal.inrae.fr/hal-05127077v1

[hal-05104637] DETERMINATION OF CALCIUM BIOACCESSIBILITY IN FOOD SOURCE OF DIETARY CALCIUM

Calcium is an essential nutrient required for biological functions. The recommended daily intake according to the WHO is 1000 mg of calcium per day for adults. However, calcium deficiency is widespread worldwide. Half of the world's population does not have adequate access to dietary calcium, particularly in diets with low dairy consumption. In addition, we are moving towards a healthier and more sustainable diet where it is recommended to increase the consumption of plant-based foods and reduce animal products (including dairy). This work aimed to study the bioaccessibility of calcium of 12 food sources of dietary calcium (plant food sources and dairy products), using an in vitro static gastrointestinal digestion model (INFOGEST). Calcium bioaccessibility was determined by the soluble fraction relative to total calcium present in the matrix. Soluble calcium content was measured at different time point of the gastric and intestinal digestion using inductively coupled optical emission spectrometry. During in vitro digestion, it was observed that the pH influenced the solubility of calcium for all the food matrices tested. Calcium is almost completely solubilized during the gastric phase at pH 3. During the intestinal phase, calcium solubility decreases considerably due to the increase of pH to 7. The presence of fat apparently affects calcium solubility in our model, probably though the formation of insoluble complexes in the intestinal phase. Indeed, matrices with higher fat content have a lower calcium solubility in the intestinal phase. A yogurt made from partially skimmed milk (1 g fat /100 g of food) has 0,52 g/L of soluble calcium whereas semi skimmed milk (1,6 g fat /100 g of food) has only 0,31 g/L. In addition, the best bioaccessibility at the end of the intestinal phase was observed for partially skimmed milk yogurt (34% ±0) followed by broccoli (27%± 1) and cheese (19%± 2). Calcium enriched plant-based drinks seem closer to semi-skimmed milk (21%±3 vs 26%± 2, respectively). On the other hand, fresh cheese, chickpea, whole almond, soy dessert and plant-based cheese-like product have very low calcium bioaccessibility (≤6%). If the ingested portion is considered to calculate calcium bioaccessibilities, dairy products (cheese, milk and yoghurt) are the best source of bioaccessible calcium. Indeed, ingesting a portion of yogurt (125 ml) represents 64.8mg of bioaccessible calcium compared to a portion of broccoli (80 g) which represents only 13.5mg of calcium. Thus, calcium is more bioaccessible in dairy products than in plant food sources.

ano.nymous@ccsd.cnrs.fr.invalid (Rozenn Le Foll) 10 Jun 2025

https://hal.inrae.fr/hal-05104637v1

[hal-05144193] Ultrasound imaging of artificial tongues during compression and shearing of food gels on a biomimetic testing bench

Characterizing the deformations undergone by the tongue during food oral processing could help to better understand how texture sensations are perceived. In this article, we propose to study the potential of ultrasound (US) imaging to monitor the deformations undergone by artificial tongues during compression and shear of agar food gels. Four polyvinyl alcohol cryogels were used as artificial tongues (two levels of roughness and two levels of stiffness), while three agar gels of different concentrations were considered as model foods. Throughout the experiments, US images were acquired from a transducer array positioned underneath the artificial tongue, while force signals were obtained from a multi-axes sensor located above an artificial palate plate. Image analysis first consisted of tracing the contour of the dorsal surface of the artificial tongue. It was thus possible to observe how the deformations are distributed between the artificial tongues and the agar gels and to follow over time the heterogeneity of this distribution along the axis of the transducer array. Then, Particle Image Velocimetry (PIV) analysis was conducted to characterize the velocity fields related to deformations within the artificial tongue. In particular, the horizontal component of the velocity was studied during the shear movements and allowed one to distinguish static and dynamic friction phases, and to highlight the deformation gradients in the bulk of the artificial tongue. Such US method can provide a better understanding of the impact of the mechanical properties of food gels on the stimulation of mechanoreceptors responsible for translating mechanical stimuli into sensory perceptions.

ano.nymous@ccsd.cnrs.fr.invalid (Miodrag Glumac) 04 Jul 2025

https://hal.science/hal-05144193v1

[hal-05178329] Life cycle assessment of a semi-industrial infant milk formula powder and of a low-heat alternative process involving membrane filtration

Infant formulas provide the necessary nutrients to infants aged 0–6 months whenever breastfeeding is restrained. Their production must balance nutritional quality, environmental sustainability and economic profitability in the manufacturing process. Traditional heat treatment processes, such as pasteurization, ensure microbiological safety but lead to protein denaturation and Maillard reaction, thereby diminishing the nutritional quality of the product. New processes involve low-heat sanitation using membrane microfiltration to also maintain protein quality. Life Cycle Assessment was used to compare the potential environmental impacts of the production of infant formula powder via the classic route (using pasteurization) or the alternative route (using microfiltration) at a semi-industrial scale. No matter the sanitation procedure, the production of milk and oil ingredients exhibited the largest contribution to impacts, followed by evaporation and spray-drying, i.e. unit operations with energy-consuming water evaporation. Closer insight on sanitation operations revealed that while pasteurization and microfiltration are comparable across various impact categories, microfiltration demands significant water and detergent for cleaning, whereas pasteurization is energy-intensive during its steady-state phase. Although energy consumption is reduced, 1 kg of infant formula produced through the alternative route emits 11.1 kg of CO2 equivalent, against 10.4 for the classic route. The higher impact of the alternative route on climate change, as well as on other agriculture-related impact categories, is primarily attributed to the increased demand for skim milk to implement microfiltration. Sensitivity analyses revealed strategies to reduce infant formula's environmental impacts, such as using liquid ingredients to avoid drying or increasing pre-evaporation dry matter to save energy.

ano.nymous@ccsd.cnrs.fr.invalid (Michèle Gaillard) 27 Aug 2025

https://hal.science/hal-05178329v1

[hal-04584647] Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia

Members of the Bacillus cereus group are well-known opportunistic foodborne pathogens. In this study, the prevalence, hemolytic activity, antimicrobial resistance profile, virulence factor genes, genetic diversity by enterobacterial repetitive intergenic consensus (ERIC)-polymerase chain reaction (PCR) genotyping, and adhesion potential were investigated in isolates from a Tunisian dairy farm environment and raw milk. A total of 200 samples, including bedding, feces, feed, liquid manure, and raw bovine milk, were examined. Based on PCR test targeting sspE gene, 59 isolates were detected. The prevalence of B. cereus group isolates in bedding, feces, liquid manure, feed, and raw milk was 48%, 37.8%, 20%, 17.1%, and 12.5%, respectively. Out of the tested strains, 81.4% showed β-hemolytic on blood agar plates. An antimicrobial resistance test against 11 antibiotics showed that more than 50% of the isolates were resistant to ampicillin and novobiocin, while a high sensitivity to other antibiotics tested was observed in most isolates. The distribution of enterotoxigenic genes showed that 8.5% and 67.8% of isolates carried hblABCD and nheABC, respectively. In addition, the detection rate of cytotoxin K (cytk), enterotoxin T (bceT), and ces genes was 72.9%, 64.4%, and 5.1%, respectively. ERIC-PCR fingerprinting genotype analysis allowed discriminating 40 different profiles. The adhesion potential of B. cereus group on stainless steel showed that all isolates were able to adhere at various levels, from 1.5 ± 0.3 to 5.1 ± 0.1 log colony-forming unit (CFU)/cm2 for vegetative cells and from 2.6 ± 0.4 to 5.7 ± 0.3 log CFU/cm2 for spores. An important finding of the study is useful for updating the knowledge of the contamination status of B. cereus group in Tunisia, at the dairy farm level.

ano.nymous@ccsd.cnrs.fr.invalid (Randa Ben Akacha) 23 May 2024

https://hal.inrae.fr/hal-04584647v1

[hal-05074488] Les protéines végétales: un nouvel eldorado?

Ce cours de 2h est adressé au public étudiant et professionnel intéressé par la question de la végétalisation de l'alimentation. Il s'inscrit dans un module d'enseignement sur la techno-fonctionnalité des protéines alimentaires et vise à interroger les opportunités mais aussi les verrous de cette nouvelle stratégie d'innovation.

ano.nymous@ccsd.cnrs.fr.invalid (Valérie Gagnaire) 20 May 2025

https://hal.science/hal-05074488v1

[hal-05101062] Application of Transglutaminase and Soluble Fiber in the Production of Lactose-Hydrolyzed Milk Powders

Dried dairy products containing hydrolyzed lactose pose significant technological challenges during spray drying, including reduced solubility, increased stickiness, and enhanced Maillard reaction (MR). This study evaluated the effects of transglutaminase (TGase) and soluble fiber on the physicochemical and structural properties of hydrolyzed lactose whole milk powder, aiming to mitigate these limitations. Six formulations of whole milk powder were developed. The addition of TGase resulted in increased particle size. Lactose hydrolysis intensified the MR, as evidenced by higher levels of 5-hydroxymethylfurfural (HMF) and increased yellowness in the hydrolyzed samples. Notably, TGase reduced HMF formation in the lactase-treated samples, suggesting a potential inhibitory effect on the MR post-processing. Microstructural analysis revealed particle agglomeration in the hydrolyzed samples and larger particle diameters in treatments containing TGase. Moreover, TGase application led to increased protein polymerization, as demonstrated by the presence of high-molecular-weight bands on electrophoretic profiles, indicating protein cross-linking. After five months of storage at ambient temperature, samples containing TGase exhibited lower HMF content and reduced browning intensity. Accelerated storage at 50°C further intensified browning in hydrolyzed formulations. However, TGase and fiber were not effective in preventing browning under elevated storage temperatures. Overall, the incorporation of TGase and soluble fiber appears to offer promising strategies to improve the stability and quality of hydrolyzed lactose milk powders, though further research is warranted to optimize their functional performance. This study is part of the international research project CAPES-COFECUB, conducted through a collaborative partnership between the Federal University of Juiz de Fora (UFJF), Brazil, and STLO, INRAe, Institut Agro, Rennes, France.

ano.nymous@ccsd.cnrs.fr.invalid (Jaqueline Dede Almeida Celestino) 06 Jun 2025

https://institut-agro-rennes-angers.hal.science/hal-05101062v1

[hal-05111764] Modelling of the concentration and drying steps for skim milk powder production using machine learning approaches

In the current context of natural resource depletion and global warming, process efficiency has become a major challenge for dairy manufacturers, and optimization through modeling and simulation is one way of achieving it. For the world production of dairy powders (12.7 million tons in 2023 (CNIEL. 2024)), vacuum concentration and drying are the main steps but their modelling is complex due to the lack of knowledge of mechanisms involved in the process operations, the complexity of raw material and the multiple process schemes and equipment configurations depending on the type of powder produced. This study is part of a wider project which aims to optimize the concentration and drying steps for skim milk powder production. The main objective is to minimize energy consumption of these steps keeping constant powder quality regarding water activity, density and dispersibility. Moreover, modelling employs artificial intelligence, specifically machine learning algorithms, which use computational and algorithmic methods to develop data-driven predictors, offering new insights to understand complex relationships in the food industry (Mavani et al., 2022). 48 skim milk powders were produced at semi-industrial scale using a 2-effect falling-film evaporator and a 1-stage dryer. Physico-chemical and functional properties of concentrates and powders were determined. Subsequently, various machine learning algorithms were tested to address different optimization objectives. Promising results were obtained for the concentration step. Our model predicted the concentration factor from vapour pressure, skim milk dry matter content and feed flow rate (R2=0,90 with a random forest regressor). Addition of experimental data produced during the concentration of various dairy products (whey…) broadened the value range of operating conditions and strengthened the model. The next steps of this work are i) to reinforce the model by integrating more experimental data and considering other variables like concentrate viscosity; ii) to develop predictive models for the drying step. Cniel, 2024. L'Economie laitière en chiffres - Edition 2024. Centre National Interprofessionnel de l’Industrie Laitière, Paris.

ano.nymous@ccsd.cnrs.fr.invalid (Emeline Goussé) 13 Jun 2025

https://hal.inrae.fr/hal-05111764v1

[hal-05078889] Characterisation of aged infant formula powder based on ingredients produced by membrane filtration

The global infant formula (IF) market is expanding rapidly, driven by the increasing working women population, which limits breastfeeding opportunities. Spray-dried powdered IFs are widely used for their enhanced stability and reduced storage and transport. However, physicochemical changes such as the Maillard reaction, lactose crystallization, and fat oxidation during storage can compromise IF quality. Understanding these changes is essential for optimizing production and storage conditions, especially for minimally processed IFs designed to preserve nutritional integrity, for which the literature is scarce. Hence, we aimed at evaluating the physicochemical stability of IFs during storage. Three IF powders were produced at the semi-industrial scale: T-, without heat treatment; T+, with pasteurization of the concentrate alone (75°C, 2 min); T+++, combining milk pasteurization (72°C, 30 s) and heat treatment of the concentrate (85°C, 2 min) before spray-drying. They were then packaged in sealed metal cans under modified atmosphere and stored at room temperature and in a heat chamber at 40°C for periods of up to 11 and 6 months, respectively. Physicochemical properties, including moisture content, water activity, total fat and free fat content, whey protein denaturation were monitored. Maillard reaction was specifically assessed by monitoring lactosylation of whey proteins, and furosine and Nε-carboxymethyl-lysine content and color. All IF powders demonstrated satisfactory microbiological stability after 8 months at room temperature. No significant changes in moisture content or color were observed after 10 months at room temperature. Some variations were observed at room temperature for water activity, but it remained below 0.3. Protein denaturation was negligible, even after 6 months at 40°C. However, higher levels of lactosylation were detected across all IF powders, indicating the early stage of Maillard reaction took place despite low water activity. Thus, minimally processed IFs could achieve stability comparable to classically heat-treated ones, with lactosylation remaining as a challenge.

ano.nymous@ccsd.cnrs.fr.invalid (Xiaoxi Yu) 22 May 2025

https://institut-agro-rennes-angers.hal.science/hal-05078889v1

[hal-05078242] Effect of transglutaminase on Maillard browning of lactose-free milk powder

Lactose intolerance is a clinical condition of the alimentary tract characterized by an individual's inability to digest and absorb lactose. This condition affects a non negligeable proportion of worldwide population. Thus, many dairy products have been developed by hydrolysing lactose. Hydrolysed milk in powder is not only challenging to produce due to problems related to caking, adherence to the chamber during spray drying and but also shows browning during storage. The application of enzymes such as transglutaminase (TGase) may have the potential to delay browning by rendering lysine unavailable, as it would be involved in the cross-linking process (Salunke &amp; Metzger, 2023; Chen et al., 2021; Francisquini et al., 2024). Thus, this study aims to evaluate the impact of TGase addition on the browning of lactose-hydrolysed powders. Different skimmed milk powders (control, with lactase, with TGase, with lactase and TGase) were produced at pilot scale and stored in controlled conditions (40 °C). They were sampled at different times during storage (0, 0.5, 1, 2 months) and analysed. The degree of polymerization (DP) of milk proteins was evaluated by size-exclusion chromatography. Targeted Maillard reaction markers (lactose, glucose, glucose as precursors and furfural, 5-methylfurfural, 2-furylmethylketone, furfuryl alcohol, 5-hydroxymethylfurfural as intermediate compounds) were quantified by chromatography. The degree of browning was determined by colorimetry. This approach makes it possible to explain the individual and synergistic role of precursors and enzymes together on reaction pathways. The extent of cross-linking of proteins by Tgase was confirmed and the hydrolysis of lactose into glucose and galactose was observed as expected. The results also show the apparent difference in the rates of precursors consumption and furanic compounds generation in different powders. These kinetic data enable not only a clearer understanding of the Maillard reaction in lactose-hydrolysed milk powders but could also be used for further kinetic modelling.

ano.nymous@ccsd.cnrs.fr.invalid (Carolina Neves Cunha) 22 May 2025

https://institut-agro-rennes-angers.hal.science/hal-05078242v1

[hal-05078993] Use of transglutaminase for the production of lactose hydrolyzed milk powders

For population with lactose maldigestion, many dairy products with hydrolyzed lactose have been developed. However, spray drying of lactose hydrolyzed milk powder has challenges such as adhesion to the surface of drying chamber, reduced solubility and a tendency for caking (Torres et al., 2017). The use of transglutaminase (TGase) has shown modified techno-functionalities of several dairy products. Moreover, TGase treatment was found to improve flowing behavior and an increase in the transition temperature (Er et al., 2019) of skim milk powder. In our study, we explored the potential of TGase to address challenges related to lactose hydrolyzed milk powder. Four different skim milks (control, lactase-added, TGase-added, lactase and TGase-added) were concentrated 40% dry matter content and spray-dried at the pilot scale (n=3). Key characteristics such as the product adhesion to the equipment, the biochemical composition, particle size distribution and the presence of Maillard reaction markers were determined. Electrophoresis showed a decrease in the intensity of the casein bands in TGase-added powder, confirming glutamine-lysine crosslinking by TGase.. Our findings shows that the use of Tgase.did not affect the dryability of the milk but increased the particle size of the powders without altering their bimodal conformation. TGase did not affect the hydrolysis of lactose nor the color of the powders. However, the content of 5-hydroxymethylfurfural increased significantly in TGase-added powder suggesting different Maillard reaction pathways compared to the other powders. Thus, this study leads to new hypotheses and possibilities for future research to elucidate the influence of TGase addition on Maillard reaction mechanisms. Moreover, investigating the functionality of the powders such as rehydration properties could provide more insights into the potential application of TGase.

ano.nymous@ccsd.cnrs.fr.invalid (Júlia D’almeida Francisquini) 22 May 2025

https://institut-agro-rennes-angers.hal.science/hal-05078993v1

[hal-05111680] Influence of drying parameters on the density of skim milk powder

The quality of a dairy powder is evaluated through a variety of properties, depending on its end use application, such as water activity, bulk density and rehydration properties, which are of primary importance. Controlling the density of dairy powders is crucial for manufacturers as it directly impacts production efficiency and packaging costs. However, although density is a key functionality, there are few studies in the literature focusing on it, more especially on the production parameters that influence the density of spray dried powders. Experimental data that evidence the effects of operating parameters on density are scarce. The objective of this work was to investigate the effects of operating factors for the production of skim milk powder on some powder functionalities such as apparent density, particle size distribution and flowability. The parameters studied were the conditions of liquid milk thermal treatment, the dry matter content of the concentrate at the inlet of dryer and the drying conditions (air flow rate, spray pressure, air inlet temperature). 48 trials of skim milk powder production were conducted at semi-industrial scale yielding robust results that evidenced some relationships between variables. Our findings showed that (i) interstitial air was significantly higher for concentrates with lower dry matter content, (ii) larger span led to higher apparent and tapped densities, and (iii) in trials with fine powder recycling and increasing dry matter content of concentrate, the span remained relatively unchanged, but mean particle diameter decreased. All these experimental results form a database which is currently used to develop models for predicting powder characteristics. Artificial intelligence, specifically machine learning is used to build these models. Promising results were already obtained for the prediction of the concentration factor during the vacuum evaporation step (results presented in another abstract**). ** Goussé et al. Modelling of the concentration and drying steps for skim milk powder production using machine learning approaches

ano.nymous@ccsd.cnrs.fr.invalid (Emeline Goussé) 13 Jun 2025

https://hal.inrae.fr/hal-05111680v1

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Our scientific publications

HAL : Dernières publications

[hal-05247019] A digital twin integrating multi-objective optimization to support fryer operators in managing potato crisps production

[hal-05293648] Mixing and fermenting chickpea and almond milk analogues to produce probiotic yoghurt analogues

[hal-05314215] Molecular Packing and Drug Stability: The Critical Role of Molecular organization in Stable protein rich Powders

[hal-05319008] Sprouted grains fermentation: a comprehensive review of current knowledge, benefits, challenges, and perspectives

[hal-05318349] MRI investigation of particle-scale digestion mechanisms in solid foods

[hal-05118079] Impact of the physiological stage on the bioaccessibility of α-tocopherol from fortified yogurts using dynamic in vitro digestion simulating young and old adults' gastrointestinal conditions

[hal-05118224] Functional and nutritional properties of fava bean ingredients processed by extrusion

[hal-05301692] Tuning β-lactoglobulin/lactoferrin complex coacervate properties via solvent quality modification

[hal-05303295] 3D Printable Aqueous Two-Phase Systems for Tissue Engineering

[hal-05299416] Innovative gluten-free pasta from cowpea, teff and leafy vegetable: Aligning nutrition with climate smart agriculture

[hal-05311942] Fermentation of Soy Juice by <i>Lactiplantibacillus plantarum</i> CIRM‐BIA777 Produces Flavor‐Related and Health‐Promoting Metabolites

[hal-05304028] Fine-tuning the properties of GelMA-dextran aqueous two-phase systems to create unique interconnected porous hydrogels via inkjet 3D printing

[hal-05272659] Liquid-liquid phase separation in hetero protein systems: Specificity and recent advances

[hal-05247809] Oral processing and oral comfort appreciation of whey-enriched dairy products by older adults

[hal-05200507] La conservation des aliments. Vers plus de durabilité et de naturalité

[hal-05304015] Controlled phase separation via in-situ acidification: Enhancing inkjet 3D printing of gelatin methacrylated (GelMA)-dextran water-in-water emulsions to produce unique hydrogels with interconnected pores

[hal-05235676] Interlaboratory validation of an optimized protocol for measuring α-amylase activity by the INFOGEST international research network

[hal-05189214] Lysozyme/Alginate Interactions: Structural and Thermodynamic Insights through ITC and SAXS

[hal-05163215] Milk gel formation and properties: impact of whey protein aggregates

[hal-05186005] HARMONI: Evaluating advanced microbiota characterization methods for host and environmental samples using DNA metabarcoding and metagenomic sequencing

[hal-05155723] Exploring the dairy fouling process in miniaturized falling film Evaporators by microfluidics

[hal-05157852] Are plant protein ingredients efficient egg white replacers in foams ?

[hal-05162592] How do whey protein aggregates modify the coagulation properties of milk?

[hal-05212911] Less for More: Reducing initial Protein Content to Enhance the Viscoelasticity of Heteroprotein Coacervates

[hal-05279395] Lysozyme/Alginate Interaction: structural and thermodynamic insights through ITC and SAXS

[hal-05151591] Towards a disruption in the manufacture of extremely low-cost micro-resonators using additive technologies and 3D printers outside the cleanroom : Story plus Laboratory visit

[hal-05225388] Gelled waters for swallowing disorders: from rheological, tribological and structural characterizations to sensory perception

[hal-05279427] Whey protein aggregates modify the structuration of curd during the enzymatic coagulation of milk

[hal-05279293] Miniaturization of the fouling of whey proteins in falling film evaporators by microfluidics

[hal-05280596] Coacervation and aggregation in lysozyme/alginate mixtures

[hal-05272064] Understanding stratification during evaporation of colloidal dispersions (dairy and model)

[hal-05178309] Life cycle inventories and life cycle impact assessment datasets of a classic processing route for the manufacture of infant milk formula powder and of a low-heat alternative route involving the substitution of pasteurization by microfiltration

[hal-05284543] Optimization of a two-stage membrane filtration system with respect to suspension flow rate and solute yield in the permeate

[hal-05235962] Exploring Explainable AI in Food Processing: Machine Learning Models for Skimmed Milk Microfiltration Transmission Ratio for UTP and GP Membranes

[hal-05143864] SEAMPL, Un outil d'aide à la conception de scénarios de réemploi basé sur des critères environnementaux.

[hal-05219711] Innovative probiotic fermented vegetable foods for the prevention of IBD and IBS

[anses-05157590] Marked reduction of SARS-CoV-2 infection and improved recovery following supplementation with a probiotic mix of four strains and two strains of Bifidobacterium breve in hamsters

[hal-05226687] Systemic Infection Caused by Mycobacterium fortuitum Following Aortic Valve Transplantation—Employing Combined Molecular Techniques for Accurate Species Identification

[hal-05127077] Nutrition of the neonate: do differences in composition and structure between human milk and infant formula affect their digestion?

[hal-05104637] DETERMINATION OF CALCIUM BIOACCESSIBILITY IN FOOD SOURCE OF DIETARY CALCIUM

[hal-05144193] Ultrasound imaging of artificial tongues during compression and shearing of food gels on a biomimetic testing bench

[hal-05178329] Life cycle assessment of a semi-industrial infant milk formula powder and of a low-heat alternative process involving membrane filtration

[hal-04584647] Isolation, Identification, and Characterization of Bacillus cereus Group Bacteria Isolated from the Dairy Farm Environment and Raw Milk in Tunisia

[hal-05074488] Les protéines végétales: un nouvel eldorado?

[hal-05101062] Application of Transglutaminase and Soluble Fiber in the Production of Lactose-Hydrolyzed Milk Powders

[hal-05111764] Modelling of the concentration and drying steps for skim milk powder production using machine learning approaches

[hal-05078889] Characterisation of aged infant formula powder based on ingredients produced by membrane filtration

[hal-05078242] Effect of transglutaminase on Maillard browning of lactose-free milk powder

[hal-05078993] Use of transglutaminase for the production of lactose hydrolyzed milk powders

[hal-05111680] Influence of drying parameters on the density of skim milk powder

See also