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You can find all publications from the STLO unit on the website Hal-INRAE

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HAL : Dernières publications

  • [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-05462472] Coupled bulk and surface mechanisms lead to whey protein deposits under shear

    Understanding the mechanisms behind fouling deposit formation remains an unsolved challenge for the dairy industry. While the effect of temperature is well-established, few studies have explored the impact of shear rate, a key parameter in dairy processing. Therefore, this study investigates the growth of surficial deposits and bulk aggregates originating from whey protein solutions under shear. Whey protein solutions with different concentrations (5-12 wt%) were sheared at fixed rates (0-175 s -1 ), using a cone-and-plate rheometer, at 65 • C to minimize thermal denaturation.</p><p>Results show that the area covered by the deposits increases by up to fivefold under shear, particularly in concentrated conditions, compared with that observed at rest. This is accompanied by the complexification of deposit morphology, from sparse globular clusters to branches structures interconnecting into gels at 12 wt%. In contrast, solution dynamics are mostly affected by protein concentration rather than shear, resulting in the formation of submicronic aggregates. Two interpretive hypotheses are discussed: i) heat favors whey protein denaturation and the formation of aggregates increasingly colliding with the surface under shear and ii) active surface deposits, formed by these collisions, interconnect with flowing aggregates, particularly at high protein concentrations. The examination of surface and bulk dynamics presented in this study provides deeper insights into fouling mechanisms. They offer potential applications in other areas where protein denaturation/aggregation plays a crucial role.

    ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 16 Jan 2026

    https://hal.science/hal-05462472v1
  • [hal-05419697] Effects of composition and process on the performance of thermopressed materials prepared from model and real-life biomass

    There is growing interest in turning the by-products of agricultural processes into biobased and biodegradable materials. The complexity of composition and structure of biomass makes it difficult to understand the mechanisms involved in its transformation into materials, requiring model systems. In this study, solid materials were obtained from model cellulosic fibers (modulus of 5.5-5.8 GPa) and biomass from brewery co-products (modulus of 2.2-2.6 GPa) using uniaxial compression. Their properties were comparable to or exceeded those reported for conventional binderless cellulosic materials processed at higher temperatures (~200 • C), thus highlighting the efficiency of our low-temperature process. The effect of the fiber size and composition, of the processing temperature on the resulting samples mechanical properties was assessed. We show that longer initial fibers, with higher aspect ratio, led to improved flexural modulus and strength due to a higher degree of fiber entanglement, which translated into better performance for the less transformed biomass. While purely cellulosic samples displayed better mechanical properties than those prepared from biomass at a pressing temperature of 100 • C, the increase to 140 • C closed the gap between the two biomasses particularly in terms of water resistance due to a reduced porosity. Finally, model cellulosic polymers improved the water resistance of the cellulosic samples due to the formation of water tight matrix. This low temperature, binder-free method is promising for the green transformation of biomass coproducts.

    ano.nymous@ccsd.cnrs.fr.invalid (Rui Ouyang) 16 Dec 2025

    https://hal.science/hal-05419697v1
  • [hal-05447877] Benefits of fermented foods, from empiricism to scientific evidence: The contribution of Ferments du Futur

    Fermentation has held a central place in human nutrition for millennia, both for the preservation of perishable goods and for their transformation. Fermented foods indeed have unique sensory properties, in addition to health benefits that are increasingly well-documented. Furthermore, fermentation contributes to the sustainability of our food systems. As we move towards more natural, healthy and sustainable diets, fermentation represents a key technology for transforming agri-food systems. The Ferments du Futur (FdF) initiative, led by INRAE and ANIA with the support of France 2030, aims to develop new ferments, to improve fermentation processes and to create high added-value fermented foods, drawing on biotechnologies, data science and public–private collaborations. This article outlines the major benefits associated with fermentation: food safety, sensory properties, nutrition and health and environmental impact, while highlighting the concrete solutions that FdF will provide, through its projects and technological platforms.

    ano.nymous@ccsd.cnrs.fr.invalid (Nathalie Roland) 08 Jan 2026

    https://hal.science/hal-05447877v1
  • [hal-05453747] Rheological response of whey protein deposits forming under shear in concentrated conditions

    Abstract Dairy fouling consists in the accumulation of whey proteins and minerals on equipment walls. While heat-induced protein denaturation is a primary cause, fouling also occurs below the denaturation threshold (≈ 70 °C). This leads to a renewed interest in other driving forces influencing fouling mechanisms. In this wake, this study investigates the role of shear on the formation of whey protein deposits under sub-denaturation temperature and concentrated conditions. We compared morphology and rheological behavior of shear-induced and unsheared structures formed at 15 and 20 wt% protein concentrations. While unsheared gel-like deposits were compact and stiff, shear led to the formation of weaker, more porous, and highly crosslinked structures. This effect was more pronounced at higher concentrations, where shear counteracted heat-induced aggregation, resulting in an alternative structural organization. These findings provide new insights not only into whey protein gelation but also into dairy fouling mechanisms, highlighting a concentration-dependent shear effect. Graphical Abstract

    ano.nymous@ccsd.cnrs.fr.invalid (Margot Grostete) 12 Jan 2026

    https://hal.science/hal-05453747v1
  • [hal-05463755] Impact de l'enrichissement en acides gras polyinsaturés oméga 3 (AGPI n-3) de l'alimentation de la mère sur la composition et la digestion du lait maternel : étude ancillaire de l'essai clinique prospectif randomisé ALLAITEMENT

    Introduction et but de l’étude L’Organisation Mondiale de la Santé recommande un allaitement maternel exclusif de l’enfant jusqu’à l’âge de 6 mois. En France (étude Epifane 2012-2013), 59% des nouveau-nés étaient exclusivement allaités à la naissance, contre seulement 6% à 4 mois. L’alimentation de la mère lors de l’allaitement peut impacter la qualité nutritionnelle du lait maternel, ce particulièrement pour sa fraction lipidique. L’essai clinique randomisé ALLAITEMENT a démontré que la consommation d’aliments à la teneur en AGPI n-3 plus élevée (produits issus de la filière Bleu-Blanc-Coeur (BBC)®) depuis le 7ème mois de grossesse augmentait la proportion en acide α- linolénique du lait maternel au 21ème jour post-partum, comparativement à un groupe de mères « contrôles » consommant des aliments standards (JFN 2023, Clin Nutr 2025, en révision). Les objectifs de cette étude ancillaire étaient d’étudier l’impact de l’enrichissement en AGPI n-3 sur la qualité du lait maternel en termes de structure des globules gras, composition en acides gras et leurs bioaccessibilités après digestion via un modèle in vitro. Matériel et méthodes Le recueil, le stockage et l’analyse des laits ont été réalisés dans le respect de la législation sur la recherche biomédicale. Deux pools de lait ont été constitués : un pool « BBC® » et un pool « contrôle » comprenant chacun 13 donneuses. Chaque pool a été soumis en triplicat à une digestion in vitro statique adaptée aux conditions digestives du nouveau-né. Un prélèvement régulier a été effectué à 5, 15, 30 et 60 min des phases gastrique et intestinale. Des caractérisations à l’échelle moléculaire ont été réalisées pour évaluer la qualité et la quantité des acides gras libérés. A l’échelle microscopique, un suivi de la structure des digesta, par observation en microscopie confocale et granulométrie laser a été effectué. Une analyse de la variance a été réalisée prenant en compte l’effet de l’alimentation sur la structure et l’effet alimentation et temps de digestion sur la libération des acides gras en cours de digestion. Résultats et analyse statistique La composition en acides gras des pools de laits était différente en fonction de l’alimentation avec une augmentation significative de 43% des AGPI n-3 (somme des acides α-linolénique (ALA, C18:3), eicosapentaénoique (EPA, C20:5) et docosahexaénoique (DHA, C22:6)) confirmant l’impact de l’alimentation BBC® sur la composition lipidique du lait maternel (p<0.05). Au cours de la digestion, la structure des particules n’était pas significativement différente entre les deux groupes (p > 0,2). Concernant la lipolyse, des valeurs globales et similaires de 48.7±1.5 % vs 50.4±0.7 % pour les laits contrôle et BBC®, respectivement, ont été mesurées en fin de digestion intestinale (p>0.05). Cependant, l’enrichissement en AGPI n-3 de l’alimentation de la mère a eu un impact significatif sur la nature des acides gras libérés pendant la phase de digestion intestinale : libération augmentée de +63% pour l’ALA et +22% pour le DHA en fin de digestion intestinale dans le groupe BBC® vs groupe contrôle (p<0.05). Le ratio n-6/n-3 était plus favorable dans le groupe BBC® avant digestion (6.4 vs 11.7 pour le groupe contrôle) et après digestion (6.0 vs 9.2, p<0.05), ce qui se rapproche des recommandations (ratio n-6/n-3=5). Conclusion Cette étude met en évidence l’impact positif de l’enrichissement en AGPI n-3 de l’alimentation de la mère sur la qualité nutritionnelle du lait maternel sécrété et sur la cinétique de libération d’acides gras essentiels au cours de la digestion. La libération plus importante d’ALA dans l'intestin serait intéressante pour stimuler la synthèse du DHA dans le foie, ce qui pourrait être favorable pour le nouveau-né et notamment son développement neurocognitif.

    ano.nymous@ccsd.cnrs.fr.invalid (Olivia Ménard) 17 Jan 2026

    https://hal.inrae.fr/hal-05463755v1
  • [hal-05463761] Digestibilité réelle de protéines animale et végétale : comparaison des mesures obtenues in vitro vs. in vivo

    Introduction et but de l’étude Avec l’arrivée de nouvelles sources protéiques, il est important de pouvoir évaluer leur qualité nutritionnelle, dépendant en partie de leur digestibilité. Bien que la FAO recommande de l’évaluer in vivo (FAO, 2013), une méthodologie in vitro de référence est nécessaire pour des raisons éthiques et économiques. Il existe un consensus international pour le protocole de digestion in vitro (INFOGEST), mais pas encore pour la digestibilité in vitro des protéines. Après digestion in vitro, la fraction digestible doit être séparée de la fraction non digestible, la phase d’absorption n’étant pas reproduite. De plus, une correction doit être apportée pour soustraire la part d’azote (N) endogène digestible, provenant des enzymes et de leur autolyse. L’objectif de l'étude a été de comparer entre elles deux méthodes de fractionnement des digestats de deux protéines alimentaires (animale et végétale) marquées au 15N, et de comparer leur digestibilité réelle obtenues in vitro et chez l’Homme . Matériel et méthodes De la caséine micellaire et des fèves, marquées au 15N, ont été intégrées, à deux taux protéiques (5,2 et 8,5%), dans des repas tels qu’administrés dans des études cliniques et, ont été digérés suivant le protocole in vitro INFOGEST. En fin de phase intestinale, deux méthodes de fractionnement ont été testées : ajout d’acide sulfosalicylique [(ASS) (4,5% ; m/v)] ou de méthanol (80%, v/v) puis centrifugation (4000 ou 2000g, 10 min, 4°C). La distribution de taille des peptides dans les fractions surnageantes (dites digestibles) a été évaluée par chromatographie d’exclusion stérique (Superdex® Peptides 10/300 GL) et le seuil de coupure (95% des peptides solubles en dessous de ce seuil) déterminé. Pour chaque échantillon, l’N alimentaire et endogène a été quantifié dans le surnageant et le culot de centrifugation grâce à un analyseur élémentaire couplé à un spectromètre de masse à ratio isotopique. La digestibilité réelle des protéines a été définie directement en mesurant l’N alimentaire digestible dans le surnageant ou indirectement via la mesure de l’N alimentaire non digestible dans le culot. Les écarts absolus (en point de %) entre les valeurs in vivo et in vitro ont été analysés par ANOVA à 4 facteurs (teneur en protéines, fraction, protéine et précipitant). Les seuils de coupure ont été analysés par ANOVA à 2 facteurs (protéine et précipitant). Les résultats sont présentés sous forme de moyenne et écart-type. Résultats et analyse statistique Le seuil de coupure ne différait pas significativement entre le méthanol et l'ASS (p>0.05), mais différait significativement (p<0.05) selon la protéine (caséine : 4,2±1,4 kDa ; fève : 2,5±0,3 kDa). Ce seuil est au-delà de ce qui est absorbable physiologiquement (< 1-0.5 kDa), mais ceci peut être justifié au vu de l’absence de peptidases dans le protocole in vitro. Les valeurs de digestibilité réelle mesurées dans le culot étaient très proches des valeurs in vivo (caséine : 94%, fèves : 84%), avec des écarts absolus faibles (2±1) et non différents entre précipitants (p>0.05). Les mesures dans le surnageant étaient significativement plus éloignées des valeurs cibles que les mesures faites dans le culot, et elles étaient plus élevées pour l’ASS par rapport au méthanol (12,7±12,9 vs. 10,5±6,5). L’N endogène représentait 18±3% à 26±3% de l’N total du culot et du surnageant, respectivement, mettant en évidence la nécessité d’une correction, sans laquelle il y aurait une surestimation de digestibilité. L’N endogène mis en oeuvre se retrouvait, en fin de digestion, à 74±7% dans le surnageant , probablement en raison de l’autolyse des enzymes. Conclusion Cette étude montre qu’il est possible d'estimer in vitro la digestibilité réelle des protéines, à condition qu’une correction soit apportée pour ne tenir compte que de l’N alimentaire. Les deux méthodes de fractionnement se sont avérées équivalentes pour prédire la digestibilité réelle, à condition qu'elle soit évaluée dans le culot. Il sera important de poursuivre les comparaisons sur d’autres protéines alimentaires et de définir le blanc le plus adéquat pour corriger la digestibilité in vitro des protéines, en l’absence de protéines marquées au 15N.

    ano.nymous@ccsd.cnrs.fr.invalid (Simon Pogu) 17 Jan 2026

    https://hal.inrae.fr/hal-05463761v1
  • [hal-05302687] A Biomimetic Hybrid Soft/Rigid Robotic Masticator Simulating Oral Processing of Solid Foods

    Promoting healthy ageing becomes increasingly crucial with the growth in both the size and the proportion of older people in the worldwide population. In vitro models are advancing dietary solutions for older adults by enhancing food development and understanding the effect of masticatory impairments in food oral processing. However, current masticatory simulators lack replication of tongue biomechanics, critical for food manipulation and bolus formation.<p>This study introduces a novel Biomimetic Hybrid Soft/Rigid Robotic Masticator (BioSRM), combining soft and rigid-bodied robotics to simulate intra-oral events during solid food consumption, including Stage I Transport, oral processing, and Stage II Transport, reproducing in vitro the bolus formation process with unparalleled realism. Food intra-oral transformation was studied by characterising food properties from ingestion to swallowing, validating in vitro results against in vivo data of healthy adults. The effects of oral lubrication on bolus formation, including dry mouth and the use of a salivary substitute for relief, were evaluated. The BioSRM marks a significant advancement in robotics for food science applications, paving the way for the development of healthier, safer, and tastier foods for older adults with compromised oral functions.</p>

    ano.nymous@ccsd.cnrs.fr.invalid (Alejandro Avila-Sierra) 08 Oct 2025

    https://hal.science/hal-05302687v1
  • [hal-05371151] Life cycle inventories and environmental impact datasets for the semi-industrial processing of food Faba bean or Pea protein ingredients

    Thanks to their agronomical, nutritional and technological interests, pulses are very promising to reach the food-related sustainable development goals (SDG). In developed countries, they typically appear as good substitutes to animal proteins, thereby relieving livestock’s environmental impacts of food systems. However, their share in the Western diet has dramatically declined throughout the 20th century. As a consequence, the release of public data regarding processed pulses is slower than for animal-based food products, while comprehensive comparative evaluation capabilities for animal and plant proteins are deemed necessary. Tremendous effort is therefore currently invested to support the reintroduction of pulses in agricultural practices and food innovations. In this way, life cycle assessment (LCA) is a standard method that quantifies the potential environmental impacts of a manufactured product. In compliance with ISO 14 040 principles and framework, this data paper provides life cycle inventory and life cycle assessment datasets related to the production of two different types of pulse protein ingredients: dry-fractionated protein concentrates from five faba bean varieties and one pea variety, and a wet-fractionated protein isolate from one of the five faba bean varieties. Processing was achieved at a semi-industrial scale using classical technologies used in France in the 2020s. Background data was chosen in the Agribalyse 3.1.1 and Ecoinvent 3.9 databases. In the presented semi-industrial protein concentrate production system, the seeds were sorted, cleaned, dehulled then ground and turbo separated into a protein-rich and a starch-rich fractions. This data paper therefore provides the allocation factors to apply mass, dry matter, protein or economic allocation at dehulling and turbo separation. In the presented semi-industrial protein isolate production system, globulin proteins were extracted from an intermediate flour product by dispersion in water, acid precipitation, neutralization and stabilization into powder. All side streams were regarded as wastes and therefore no allocation was applied. Finally, the data paper provides the potential environmental impacts of 1 kg of each product using the characterization method EF 3.0 and the different allocation rules.

    ano.nymous@ccsd.cnrs.fr.invalid (Fanny Guyomarc’h) 18 Nov 2025

    https://hal.science/hal-05371151v1
  • [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-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-05418641] Développement d'une carte d'identification RFID pour un dispositif d'alimentation des Souris

    L'équipe EAT (Contrôle du comportement alimentaire - NuMeCan) s'intéresse aux problématiques liés aux régulations de la prise alimentaire qui causent certaines conditions médicales comme l'obésité ou les troubles du comportement alimentaire (anorexie, boulimie, ...). Pour mieux comprendre les troubles du comportement alimentaire, il est nécessaire de mesurer la prise alimentaire totale et d'explorer les processus psycho-neurologiques comme la motivation.

    ano.nymous@ccsd.cnrs.fr.invalid (Anny Vivas) 16 Dec 2025

    https://hal.inrae.fr/hal-05418641v1
  • [hal-05409476] 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) 10 Dec 2025

    https://hal.inrae.fr/hal-05409476v1
  • [hal-05468188] Interface transfer and film rheology in elementary protein foams

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    ano.nymous@ccsd.cnrs.fr.invalid (Sylvie Beaufils) 20 Jan 2026

    https://hal.inrae.fr/hal-05468188v1
  • [hal-05387356] Multi-scale exploration of the drying dynamics of dairy colloids

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    ano.nymous@ccsd.cnrs.fr.invalid (Rui Ouyang) 28 Nov 2025

    https://hal.inrae.fr/hal-05387356v1
  • [hal-05485447] Staphylococcus aureus : Y a-t-il trop d’Entérotoxines Staphylococciques décrites ?

    Staphylococcus aureus est un pathogène opportuniste produisant un large éventail de facteurs de virulence. Parmi eux, les Entérotoxines Staphylococciques (ES) représentent un danger majeur lorsqu’elles sont ingérées via les aliments [1]. Jusqu’ici, 33 gènes encodant des ES ont été décrits : SEA à SEE, TSST-1, SEG à SElZ, SEl26, SEl27 et SEl29 à SEl33 [2,3]. Ces gènes sont principalement localisés sur des éléments génétiques mobiles. Bien que leur grand nombre suggère une grande diversité, les ES présentent des identités de séquences nucléotidiques et protéiques élevées. Cette forte similarité suggère que la nomenclature actuelle pourrait être réévaluée et potentiellement simplifiée [1,2]. En tant que Laboratoire de Référence de l’Union Européenne (LRUE) et Laboratoire National de Référence (LNR) pour les staphylocoques à coagulase positive, l’ANSES a rassemblé une vaste collection de souches de S. aureus issues de Toxi-Infections Alimentaires Collectives (TIAC) et d’autocontrôles mis en place lors de la production de produits laitiers. À ce jour, 565 souches collectées entre 2005 et 2023 ont été séquencées. L’outil NAuRa (Nice Automatic Research of alleles) [2] a été utilisé pour analyser l’ensemble des génomes afin de déterminer leur contenu en toxines et leur profil allélique, en les comparant à une base de données interne regroupant des variants d’ES. Nous avons ainsi isolé plus de 400 variants protéiques d’ES, ce qui souligne encore plus l’importance de revisiter la nomenclature actuelle et de redéfinir plus clairement la frontière entre entérotoxine et variant. Plusieurs paramètres ont été évalués pour répondre à cette problématique : l’identité de séquence, la structure tridimensionnelle et la synténie autour des gènes codant une ES. Dans cette démarche, le cas particulier de SEA, SEE et SEP a été investigué. En effet, il a été décrit dans la littérature que ces 3 ES possèdent une forte identité de séquence [4]. Afin d’obtenir un échantillon représentatif de la diversité des souches de S. aureus dans la nature, nous avons combiné la base de données de l’Anses avec celle du Bacterial and Viral Bioinformatics Resource Center (BV-BRC). Ainsi, nous avons pu rassembler les génomes de 657 souches de S. aureus portant l’un des gènes sea, see ou sep. Aucune de ces souches n’arborait simultanément les trois toxines, ni même une combinaison de deux d’entre elles. L’étude de la similarité des structures a été établie grâce à AlphaFold3 pour générer les structures 3D puis le RMSD (Root Mean Square Deviation) a été calculé afin de définir un seuil maximal de similarité structurale. Ainsi, ces trois entérotoxines partagent une forte similarité entre elle au niveau tridimensionnel. Enfin, la synténie de ces gènes s’est avérée identique pour sea et sep. Quant à see, l’absence d’un échantillon représentatif de souches possédant le gène et des observations divergentes nous ont empêché de conclure. Nous étendons actuellement ce travail à d’autres entérotoxines. L'objectif est de rendre publiques toutes les séquences de variants observés dans notre collection et de permettre aux chercheurs d'ajouter de nouveaux variants pour chaque ES, tout en simplifiant leur nomenclature. Références : [1] Balaban N et al. (2000). Staphylococcal enterotoxins. International journal of food microbiology. 10.1016/s0168-1605(00)00377-9 ; [2] Merda D et al. (2020). NAuRA: Genomic Tool to Identify Staphylococcal Enterotoxins in Staphylococcus aureus Strains Responsible for FoodBorne Outbreaks. Front Microbiol. 10.3389/fmicb.2020.01483 ; [3] Dicks J et al. (2021). Genome Sequencing of a Historic Staphylococcus aureus Collection Reveals New Enterotoxin Genes and Sheds Light on the Evolution and Genomic Organization of This Key Virulence Gene Family. Journal of bacteriology. 10.1128/JB.00587-20 ; [4] Omoe K et al. (2005). Characterization of Novel Staphylococcal Enterotoxin-Like Toxin Type P. Infect Immun. 10.1128/iai.73.9.5540-5546.2005

    ano.nymous@ccsd.cnrs.fr.invalid (Cyril Franjus) 30 Jan 2026

    https://hal.science/hal-05485447v1
  • [hal-05393811] Plant-based proteins for infant formula: findings and recommendations from the ILSI Europe workshop

    This Review Article summarizes outcomes from the ILSI Europe expert workshop on plant-based proteins in infant formula, held in November 2024. Experts from academia, clinical nutrition, and food science evaluated the current use and future potential of plant-based protein sources in infant formula, considering nutritional adequacy, allergenicity, sustainability, processing technologies, and regulatory constraints. While soy and hydrolyzed rice proteins are already approved and in use, emerging sources such as pea, lentil, and faba beans show promise but require further validation of their amino acid profiles, digestibility, safety, and suitability for infants. Key research priorities identified include the development of improved protein extraction methods, in vitro digestion and allergy modeling, and targeted clinical studies. This review synthesizes current evidence and expert perspectives to support the development of sustainable, nutritionally adequate plant-based infant formulas.

    ano.nymous@ccsd.cnrs.fr.invalid (Kasper A Hettinga) 02 Dec 2025

    https://hal.inrae.fr/hal-05393811v1
  • [hal-05409430] Machine learning modeling of non-enzymatic browning in whey protein powders during storage

    Aim: Whey protein concentrate/isolate (WPC/WPI) powders undergo non-enzymatic browning during storage, driven by Maillard reactions between lactose and proteins. While spray-drying ensures initial stability, storage conditions (temperature, humidity) and composition (lactose/protein content) critically influence browning kinetics. Hence, this study aims to analyze and model their influence on Maillard-driven browning in WPC/WPI powders. Method: Three datasets were integrated: i) 4 semi-industrial WPC/ WPI powders (0.10-16.2% wt lactose) stored in airtight tins at 4, 40, and 60°C for 3 months; ii) 4 semi-industrial WPI powders (0.18-0.22% wt) stored in aluminum tins at 13°C/40% Relative Humidity (RH) for 12 months; and iii) commercial WPI powder stored in aluminum bags 4°C/90% RH and 40°C/20% RH for 2 months. During storage, the powders were sampled at different times. Their water activity, dry matter content and browning index (BI) was monitored. Machine learning (ML) models were trained using lactose content, whey protein content, initial BI, temperature and humidity set-points as inputs and BI evolution as output. Model performance was evaluated using mean absolute error and R2. Results: Browning showed dependence on both lactose content and temperature. Low-lactose powders (0.1-0.22% wt) exhibited minimal browning, even at 40-60°C over 3 months. In contrast, high-lactose powders (>1.2% wt) showed rapid exponential BI increases at 40-60°C within 3 months. Browning progressed linearly at lower temperatures, while above this threshold, nonlinear kinetics dominated. Relative humidity effects were not evident in this experimental design. ML models predicted browning kinetics at different extents, by integrating storage and compositional variables. The best model, Random Forest, achieved a R² of 0.79. Special emphasis was placed on explainable AI to avoid black-box models and validate results with expert knowledge. Conclusion: Browning in WPC/WPI powders was predominantly governed by lactose content and temperature set-point. ML models were promising in predicting BI in these powders. Given the challenges in mechanistic modeling of browning due to melanoidin quantification, this work highlights the value of machine learning based modeling. These findings provide practical insights for optimizing storage conditions of whey protein powders to minimize browning.

    ano.nymous@ccsd.cnrs.fr.invalid (Mélanie Munch) 10 Dec 2025

    https://hal.science/hal-05409430v1
  • [hal-05407550] Modulating milk gel structuration by adding pre-formed whey protein aggregates.

    Aim: Preheating milk before gelation is a common practice to modulate the properties of dairy products, by promoting whey protein (WP) aggregation and co-gelation with casein micelles after renneting. Another way to modify the structuration of milk curd is to incorporate pre-formed WP aggregates before renneting. While the literature on the formation and structure of WP aggregates prepared in aqueous solution is abundant, their role during casein micelle enzymatic gelation is not fully elucidated. Hence, this study aimed at understanding how pre-formed and added WP aggregates influence milk gelation. Gaining more knowledge on the underlying mechanisms would help better control dairy products processing and development of innovative functionalities. Method: WP aggregates were produced (hydrodynamic diameter of 100 ± 10 nm) and added in milk (ratio to total milk protein content: 0–15 % wt). The effect of adding WP aggregates on enzymatic gelation of milk was investigated from renneting to curd aging using Small- and Large-Angle Oscillatory Shear, particle aggregation quenching, Confocal Laser Scanning Microscopy, and Ultra Small and Small X-ray Scattering. Results: Increasing concentrations of WP aggregates extended the time required to reach the same storage modulus. However, at the same storage modulus, all milk gels displayed identical rheological behaviors in frequency and oscillation stress sweeps. The gels with WP aggregates featured smaller pores and slower structural rearrangements. Particle aggregation quenching showed the primary aggregation mechanism of casein micelles was affected by the presence of WP. As a result, gelation was delayed, but its mechanism was also modified, particularly during gel ageing involving pore formation. Conclusion: Although WP aggregates did not participate directly to the supporting structure of the curd, their presence still modified the gelation mechanisms of casein micelles and their aging. These findings provide new insights into the role of WP aggregates in enzymatic coagulation of milk, offering opportunities to modulate gel texture in dairy applications.

    ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 09 Dec 2025

    https://hal.inrae.fr/hal-05407550v1
  • [hal-05468252] Competition-Exclusion for Manganese Is Involved in Antifungal Activity of Two Lactic Acid Bacteria Against Various Dairy Spoilage Fungi

    Biopreservation using lactic acid bacteria has gained a growing interest as an alternative to chemical preservatives and/or as a complementary tool to prevent fungal spoilage in dairy products. Among the action mechanisms of antifungal LAB, competitionexclusion for trace elements has recently been highlighted. To further investigate this mechanism, two antifungal LAB strains, Lactiplantibacillus plantarum L244 and Lactobacillus rhamnosus CIRM-BIA1759, were studied in a yogurt model. Firstly, the antifungal activity of these strains against four main dairy spoilage fungi (Penicillium biforme, Mucor racemosus, Galactomyces geotrichum and Yarrowia lipolytica) was evaluated with or without trace element (6 metals and 12 vitamins) supplementation. Only manganese supplementation led to a suppression of the antifungal activity of both L. plantarum L244 and L. rhamnosus CIRM-BIA1759 against P. biforme and/or Y. lipolytica. The scavenging of trace elements was then measured using HR-ICP-MS in both cell-free yogurt whey and fungal biomass. HR-ICP-MS results showed a significant scavenging of Mn in L. plantarum L244 and L. rhamnosus CIRM-BIA1759 whey, as well as Cu for L. rhamnosus CIRM-BIA1759. Moreover, element uptake profiles, including metal and non-metal elements, for each of the target fungi were affected by the use of antifungal cultures. Finally, the role of competitionexclusion for manganese in the inhibition of 25 fungal spoilers was evaluated via oCelloScope growth follow-up. Growth inhibition by antifungal LAB strains was suppressed after Mn supplementation in cell-free whey for the 16 (out of 25) fungi initially inhibited without Mn supplementation. The nine other fungi were not inhibited or were poorly inhibited in the different tested conditions. This study confirmed the role of competitionexclusion for Mn in the antifungal activity of L. plantarum L244 and L. rhamnosus CIRM-BIA1759 strains but also revealed that this mechanism is not generic among fungal species, as the growth behavior of several tested species was not impacted by Mn scavenging.

    ano.nymous@ccsd.cnrs.fr.invalid (Charlène Boulet) 20 Jan 2026

    https://hal.univ-brest.fr/hal-05468252v1
  • [hal-05398851] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

    A heterogenous group of conditions encompassing ulcerative colitis (UC) and Crohn's disease. Complex, chronic, second to third decades of life, increasing prevalence Affecting 3.6 million people in USA and EU A relapsing and chronic disease, immune activation and inflammation of the GIT Bleeding, severe diarrhoea, abdominal pain, weight loss.

    ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Dec 2025

    https://hal.inrae.fr/hal-05398851v1
  • [hal-05366022] Quand le thé vert rencontre le lait : Étude des interactions entre l’épigallocatéchine gallate (EGCG) et l’alpha-lactalbumine.

    Les polyphénols sont des métabolites spécialisés produits par les plantes avec des effets bénéfiques pour la santé. Certains polyphénols peuvent interagir avec les protéines, avec des impacts possibles sur leur digestibilité. Par exemple, les polyphénols ont une forte affinité pour les protéines de lactosérum telles que l'alpha-lactalbumine. Cependant, les mécanismes d’interactions de ces complexes polyphénols-protéines à un pH alimentaire (pH4), et leur devenir au cours de la digestion nécessitent encore plus d’investigation. Dans cette étude, nous avons examiné l’interaction entre l'alpha-lactalbumine et un polyphénol du thé vert : l'épigallocatéchine gallate (EGCG). Plusieurs techniques ont été utilisées, telles que la mesure de la turbidité, la calorimétrie de titrage isotherme (ITC) et la spectroscopie de fluorescence. Nous avons observé une augmentation de la turbidité avec l’augmentation du ratio molaire polyphénol/protéine. Nous avons également détecté par ITC une interaction de l'alpha-lactalbumine avec l'EGCG. Par spectroscopie de fluorescence, nous avons observé une diminution de l'intensité de fluorescence de l'alpha-lactalbumine en présence d’EGCG, suggérant également une interaction. Nos résultats préliminaires indiquent que l'EGCG a une forte affinité pour l'alpha-lactalbumine. La perspective de ce travail est d'étudier le devenir de ces complexes polyphénol-protéine au cours de la digestion en simulant la phase orale, gastrique et intestinale. La compréhension de l'évolution de ces complexes pourrait fournir des informations sur leurs conséquences possibles sur la biodisponibilité des protéines alimentaires et/ou des polyphénols.

    ano.nymous@ccsd.cnrs.fr.invalid (Amadou Adama Coulibaly) 14 Nov 2025

    https://hal.inrae.fr/hal-05366022v1
  • [hal-05372540] Effect of consumption temperature of whole milk on in vitro gastric digestion using a biomimetic digestion simulator

    This study evaluates the effect of consumption temperature on the gastric digestion behaviour of whole milk using a dynamic in vitro model (NERDT™, computer-controlled biomimetic system). Human intragastric temperature profiles in response to cold, warm, and hot beverages were accurately reproduced to mimic the conditions encountered after consumption of milk at 4 • C, 37 • C and 60 • C. For comparison, control experiments were performed with milk at 37 • C without any pepsin addition. Results show that milk coagulated more rapidly within the stomach when consumed at 37 • C or 60 • C compared to 4 • C and 37 • C without pepsin. Moreover, the gastric emptying rate of milk proteins in the presence of pepsin was slower with milks at 37 • C and 60 • C compared with the milk at 4 • C. The hydrolysis of milk proteins also appeared to be temperature-dependant, with proteolysis increasing with higher milk temperatures towards the end of digestion. Regarding the fat fraction of milk, our data suggest that both hot (60 • C) and cold milk (4 • C) could plausibly increase the gastric emptying rate of milk fat, compared to a 37 • C milk, but further studies remain needed to verify this hypothesis. At the end of the experiments, the wet and dry masses of the residual gastric digesta was similar across the three conditions with pepsin, but significantly lower than in the absence of pepsin at 37 • C. This study enhances our understanding of how consumption temperature influences the kinetics of pepsin-induced milk coagulation and the subsequent gastric disintegration of dairy particles.

    ano.nymous@ccsd.cnrs.fr.invalid (Jiajun Feng) 19 Nov 2025

    https://institut-agro-rennes-angers.hal.science/hal-05372540v1
  • [hal-05398838] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

    A heterogenous group of conditions encompassing ulcerative colitis (UC) and Crohn's disease (CD). Complex, chronic, second to third decades of life, increasing prevalence Affecting 3.6 million people in USA and EU A relapsing and chronic disease, immune activation and inflammation of the GIT Bleeding, severe diarrhoea, abdominal pain, weight loss

    ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Dec 2025

    https://hal.inrae.fr/hal-05398838v1
  • [hal-05465196] Pasteurization treatments of whole and liquid egg products: optimizing safety and quality parameters

    Eggs are consumed all over the world as table egg or egg products. The safety of eggs is thus a major concern for both egg industry and consumers, as they may be quite easily contaminated by both pathogenic and/or spoilage bacteria. Despite the natural arsenal of antimicrobial defenses of eggs, the safety of eggs and egg products is nowadays mainly guaranteed by pasteurization treatments. After reminding the principle of pasteurization, the current technologies used for shell eggs, liquid egg products and egg white powders are presented. Their consequences on egg product functionalities and nutritional quality are considered to drive the optimization of the processes toward safe, functional and healthy egg products. The growing issues of the sustainability and environmental impact of the processes are also questioned as the current challenge of egg industry.

    ano.nymous@ccsd.cnrs.fr.invalid (Valérie Lechevalier) 19 Jan 2026

    https://institut-agro-rennes-angers.hal.science/hal-05465196v1
  • [hal-05370773] Innovation in dairy products and plant-based alternatives to dairy products: bacteria can be friends or foes

    [...]

    ano.nymous@ccsd.cnrs.fr.invalid (Yves Le Loir) 18 Nov 2025

    https://hal.inrae.fr/hal-05370773v1
  • [hal-05370473] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

    [...]

    ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 18 Nov 2025

    https://hal.inrae.fr/hal-05370473v1
  • [hal-05398817] Therapeutic strategies by modulation of the microbiota: How and when to introduce pre-, pro-, syn- or postbiotics ?

    A heterogenous group of conditions encompassing ulcerative colitis (UC) and Crohn's disease (CD). Complex, chronic, second to third decades of life, increasing prevalence Affecting 3.6 million people in USA and EU A relapsing and chronic disease, immune activation and inflammation of the GIT Bleeding, severe diarrhoea, abdominal pain, weight loss

    ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 04 Dec 2025

    https://hal.inrae.fr/hal-05398817v1
  • [hal-05407529] Nanoscale whey protein aggregate ingredients modify the structuration of milk curd during enzymatic coagulation

    Preheating milk before gelation is a common practice to increase the yield of dairy products, since it promotes whey protein (WP) aggregation and co-gelation with casein micelles after renneting. While the literature on the formation and structure of WP aggregates prepared in aqueous solution is abundant, their role during casein micelle enzymatic gelation, especially when incorporated as pre-formed ingredients is not fully elucidated. Hence, this study aimed at understanding how pre-formed and added WP aggregates influence milk gelation. Gaining more knowledge on the underlying mechanisms would help better control dairy products making and development of innovative functionalities. WP aggregates were produced (hydrodynamic diameter of 100 ± 10 nm) and added in milk (ratio to total milk protein content: 0–15 % wt). The effect of adding WP aggregates on enzymatic gelation of milk was investigated from renneting to curd aging using Small- and Large-Angle Oscillatory Shear, Confocal Laser Scanning Microscopy, particle aggregation quenching, and Ultra Small and Small X-ray Scattering. Increasing concentrations of WP aggregates extended the time required to reach the same storage modulus. However, at the same storage modulus, all milk gels displayed identical rheological behaviors in frequency and oscillation stress sweeps. The gels with WP aggregates featured smaller pores and slower structural rearrangements. Particle aggregation quenching shows the primary aggregation mechanism of casein micelles is affected by the presence of WP. As a result, gelation was delayed, but its mechanism was also modified, particularly during gel ageing involving pore formation. Even if WP aggregates did not participate directly to the supporting structure of the curd, their presence still modified the gelation mechanisms of casein micelles and their aging. These findings provide new insights into the role of WP aggregates in enzymatic coagulation of milk, offering opportunities to modulate gel texture in dairy applications.

    ano.nymous@ccsd.cnrs.fr.invalid (Erik Juste) 09 Dec 2025

    https://hal.inrae.fr/hal-05407529v1
  • [hal-05314215] Molecular Packing and Drug Stability: The Critical Role of Molecular organization in Stable protein rich Powders

    [...]

    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 (< 5 mg/g). Flaxseed incorporation does not alter nutritional properties. Extrusion at low SME (< 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-05418804] Réseau INRAE- RÉCRÈ (Réseau Évaluation multiCRitÈre)

    [...]

    ano.nymous@ccsd.cnrs.fr.invalid (Geneviève Gésan-Guiziou) 16 Dec 2025

    https://hal.inrae.fr/hal-05418804v1
  • [hal-05468068] Exploiting bacterial biodiversity allows development of probiotic fermented vegetable foods for the prevention of IBD and IBS

    [...]

    ano.nymous@ccsd.cnrs.fr.invalid (Gwénaël Jan) 20 Jan 2026

    https://hal.inrae.fr/hal-05468068v1
  • [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-05463762] The Structure of Dairy Products at Different Length Scales Drives the Mechanism of Digestion and the Nutrient Bioavailability

    Recent findings have demonstrated that the food matrix structure at different length scales is one of the key drivers to control the fate of food in the digestive tract and, consequently, the kinetics of nutrient release. As an example, using the pig as a model of human, the supramolecular structure of casein (micelle vs caseinate) was shown to drive the kinetics of digestion. The action of pepsin and the acidic conditions of the stomach cause the coagulation of casein micelles, delay gastric emptying and limits the release of amino acids in the bloodstream playing a key role on appetite. Differences in dairy product macrostructure (milk vs acid or rennet gels) lead to differences in gastric emptying, protein hydrolysis in the gut and amino acid bioavailability. Compared to dairy gels, milk goes quickly through the stomach to reach the small intestine where proteins are rapidly and extensively degraded generating a fast and intense peak of plasma amino acids. Finally, at the microscopic scale, the structure of infant formula has been shown to dramatically influence the hydrolysis of milk protein. Stabilization of lipid droplets with milk phospholipids rather than proteins leads to differences in milk proteolysis in the jejunum and ileum of piglets and results in an improved intestinal immune system maturation and differences in intestinal microbiota composition of piglets. The structure of dairy products can therefore be considered as a lever to control the kinetics of nutrients release during digestion and fulfil the nutritional needs of specific populations such as elderly people, athletes, obese etc.

    ano.nymous@ccsd.cnrs.fr.invalid (Amélie Deglaire) 17 Jan 2026

    https://hal.inrae.fr/hal-05463762v1
  • [hal-05304028] Fine-tuning the properties of GelMA-dextran aqueous two-phase systems to create unique interconnected porous hydrogels via inkjet 3D printing

    [...]

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

    https://hal.inrae.fr/hal-05304028v1
  • [hal-05409828] COMPREHENSIVE SAFETY AND FUNCTIONAL EVALUATION OF LACTICASEIBACILLUS RHAMNOSUS L156.4 REVEALS STRONG PROBIOTIC POTENTIAL

    Objective: This study presents a comprehensive characterization of Lacticaseibacillus rhamnosus L156.4, a strain isolated from NIH mice feces, with the aim of assessing its probiotic potential and safety profile. Methods: An integrative approach combining genomic analyses, phenotypic assays, and in vivo studies was applied to evaluate its antimicrobial capacity, resistance profile, and effects on gut microbiota composition. Whole-genome sequencing was performed to identify functional genes related to probiotic traits, antimicrobial substance production, and potential resistance mechanisms. Phenotypic assays examined acid tolerance and mucin degradation activity. Antibiotic susceptibility was assessed through an antibiogram. In vivo experiments using BALB/c mice analyzed systemic inflammatory markers, gut microbiota modulation, and overall intestinal health. Results: Genomic analysis revealed two plasmids from Lactobacillus origin (L. sakei and L. casei). Functional annotation revealed genes related to bacteriocin production and stress tolerance. It also pointed the absence of virulence and transmissible resistance genes. Phenotypically, the strain showed no hemolytic activity or mucin degradation and exhibited intrinsic resistance only to vancomycin. It demonstrated strong survival under simulated gastrointestinal conditions, including exposure to pepsin, pancreatin, and bile salts. In vivo experiments confirmd its safety, with no adverse clinical signs or histopathological alterations. Gut microbiota analysis indicated increased abundance in beneficial genera such as Faecalibacterium, Roseburia, and Bifidobacterium, along with improved alpha diversity indices, suggesting enhanced gut microbiota stability. Conclusions: Its genomic traits, resilience in gastrointestinal environments, and beneficial impact on host microbiota support the potential of L. rhamnosus L156.4 for clinical and probiotic applications.

    ano.nymous@ccsd.cnrs.fr.invalid (Gabriela Munis Campos) 10 Dec 2025

    https://hal.inrae.fr/hal-05409828v1
  • [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-05412026] Hybrid Si/III-V quantum cascade lasers integrated on a phase-matched mid-infrared silicon photonic platform

    The increasing demand for mid-infrared (MIR) photonic integrated devices in spectroscopic applications has driven the development of essential building blocks for chemical sensing, including quantum cascade lasers (QCLs), MIR silicon photonic platforms and integrated detectors. A fully integrated MIR silicon photonic chip would enable cost-effective mass production using CMOS-compatible fabrication, paving the way for consumer-grade MIR devices and large-scale onsite sensing applications. However, the integration of QCLs with MIR silicon platforms remains a major challenge due to inefficient optical coupling between the III-V active region and silicon waveguides, leading to high insertion losses and reduced device performance. In this work, we demonstrate the heterogeneous integration of a QCL onto a believed to be novel high-index-contrast, phase-matched silicon on nitride on insulator (SONOI) photonic platform using molecular bonding. By leveraging a phase-matching condition, we implement an adiabatic coupling scheme that ensures efficient optical power transfer from the III-V active region to the silicon waveguides, overcoming a key limitation of previous approaches. The resulting hybrid distributed-feedback (DFB) QCL exhibits single-mode emission at 4.315 µm and operates in pulsed mode up to 72 °C. This advancement opens new possibilities for fully integrated MIR photonic circuits, with potential applications in environmental monitoring, biomedical diagnostics, and industrial sensing.

    ano.nymous@ccsd.cnrs.fr.invalid (Maxime Lepage) 11 Dec 2025

    https://hal.science/hal-05412026v1
  • [hal-05463738] Predicting in vivo protein digestibility from ingredient composition and in vitro digestion

    Background and objectives. The nutritional quality of proteins depends on their indispensable amino acid profile and their digestibility. Accurate measurement of protein digestibility requires in vivo experimentation, which presents several constraints. In vitro digestion models have been developed, but presently, none of them can provide a totally reliable assessment of protein digestibility. An alternative approach, the subject of this study, could be to model protein digestibility on the basis of in vitro digestion data and/or readily available physicochemical characteristics of protein sources. Methods. a dataset of 47 individuals, each corresponding to a specific plant protein ingredient in a given form (seed, powder, or isolate, with or without processing), was created. Each individual was characterized by variables measured after in vitro digestion using the Infogest protocol (proteolysis degree, % soluble nitrogen), compositional traits (content of protein, lipid, carbohydrate, starch, fiber, and amino acid profile), and in vivo true N digestibility (ileal or fecal). PCA and hierarchical clustering (HAC) were applied, followed by multiple linear regression to model in vivo digestibility, with missing data handled.&lt;p&gt;Results. The PCA did not reveal significant correlations between in vivo digestibility and characteristics derived from in vitro digestibility, nor with compositional traits, except for fiber content, which showed an inverse correlation (r² = -0.73) with in vivo digestibility. The HAC identified three clusters of individuals: those with low in vivo and in vitro digestibility, those poorly digestible in vivo, and those highly digestible in vivo and in vitro. The latter cluster was characterized by the presence of ingredients that had undergone significant processing, while the former included various forms of chia. Several highly significant (p-value&amp;lt;10 -6 ) regression models were established, with the best performing (r²=0.777, p-value=4.8e-08) modeling in vivo digestibility from the degree of proteolysis measured in vitro, content of fibers and protein content in Arg, His, Ile, Lys and Pro.&lt;/p&gt;&lt;p&gt;Conclusions. This preliminary study shows potential for predicting in vivo digestibility of plant protein ingredients using easily accessible measurements, which could reduce the need for in vivo experiments. However, further validation is required, both by expanding the dataset with more diverse, well-characterized ingredients and by using cross-validation.&lt;/p&gt;&lt;p&gt;These approaches are currently being explored.&lt;/p&gt;

    ano.nymous@ccsd.cnrs.fr.invalid (Capucine Picard) 17 Jan 2026

    https://hal.inrae.fr/hal-05463738v1
  • [hal-05463749] Impact of the incorporation of animal-and plant-origin oil bodies in follow-on formulas on lipid and protein digestibility

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    ano.nymous@ccsd.cnrs.fr.invalid (Mathilde Cancalon) 17 Jan 2026

    https://hal.inrae.fr/hal-05463749v1
  • [hal-05409607] Goat vs. cow dairy products digestion and intestinal health impact: in vitro study using dynamic digestion and quadricellular intestinal epithelium models

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    ano.nymous@ccsd.cnrs.fr.invalid (Tanguy Saviard) 10 Dec 2025

    https://hal.inrae.fr/hal-05409607v1
  • [hal-05456960] Human milk metabolites modulate infant intestinal immune and barrier functions as well as intestinal microbiota: in vivo study in Yucatan piglets

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    ano.nymous@ccsd.cnrs.fr.invalid (Sophie Blat) 13 Jan 2026

    https://hal.inrae.fr/hal-05456960v1
  • [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

-> Books & book chapters

-> Papers in peer-reviewed journals

See also

https://intranet.inrae.fr/act/Vie-scientifique

Modification date: 15 April 2024 | Publication date: 25 October 2022 | By: stlo