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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[hal-05409535] Etude de la gelification enzymatique des micelles de caséines par USAXS/SAXS
[...]
ano.nymous@ccsd.cnrs.fr.invalid (Thomas Croguennec) 10 Dec 2025
https://hal.inrae.fr/hal-05409535v1
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[hal-05387356] Multi-scale exploration of the drying dynamics of dairy colloids
[...]
ano.nymous@ccsd.cnrs.fr.invalid (Rui Ouyang) 28 Nov 2025
https://hal.inrae.fr/hal-05387356v1
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[hal-05418587] FlaveurVeg - Exploration de la dimension tactile de la perception des protéines végétales
(...) En combinant les expertises des unités CSGA, SAYFOOD, STLO, et PAM, le projet FlaveurVég va utiliser des approches innovantes couplant des mesures in vivo et in vitro pour mettre en évidence l’apport d’outils en cours de développement afin de mieux caractériser les propriétés tactiles de produits à base de légumineuses. De plus, FlaveurVég va apporter de nouvelles connaissances sur les variables physiologiques impliquées dans la perception tactile en bouche, et ainsi identifier des pistes de formulation pour remédier à certains défauts sensoriels pouvant entrainer le rejet de ce type d’aliments par les consommateurs
ano.nymous@ccsd.cnrs.fr.invalid (Vincent Mathieu) 16 Dec 2025
https://hal.inrae.fr/hal-05418587v1
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[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
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[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 (&gt;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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[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
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[hal-05045657] Evidencing strain-dependency of metabolic pathways within 1,494 lactic bacteria genomes with the in silico screening Prolipipe pipeline
Genomes from bacteria of interest to the food industry exhibit significant functional variability, yet evaluating this characteristic remains challenging. As public repositories continue to accumulate more genomes, large-scale assessment of metabolic potential emerges as a promising method to highlight this functional variability. The primary challenge lies in automating a workflow to construct metabolic networks from genomes on a massive scale, with enzyme identification in sequences being a critical bottleneck. Here, we present Prolipipe, a pipeline designed for the large-scale assessment of metabolic potential in bacteria, focusing on specific pathways. Given a large dataset of hundreds to thousands of bacterial genomes with known taxonomy and a list of targeted pathways, Prolipipe identifies gene functions through a comprehensive annotation step using three different tools Then it builds genome-scale metabolic networks for each genome. These networks are then parsed to document the presence or absence of each reaction across all processed genomes and queried for reactions specific to particular pathways. By doing so, the pipeline evaluates the metabolic potential of each genome to carry out the pathway according to its gene content and highlight the best candidates among the large-scale set of genomes. In this study, Prolipipe was applied to 1,494 genomes of lactic acid bacteria, assessing the completion ratio of 761 pathways. We classified pathways according to their maximum completion rate, revealing that 137 pathways can be operated by at least one strain in our dataset. By mapping the identifiers of these pathways onto the pathway ontology graph of the Metacyc database, we highlighted that none of the pathways within four functional classes of Metacyc can be entirely recovered in the strain dataset. We then investigated infraspecific variability, a strong indicator of functional variability, and compared the species in our genome dataset based on their tendency to exhibit infraspecific variability. This analysis revealed species potential for strain-dependency, where phenotypes differ among strains of the same species.
ano.nymous@ccsd.cnrs.fr.invalid (Noé Robert) 08 Dec 2025
https://hal.science/hal-05045657v4
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[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
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[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
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[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
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[hal-05418714] Unraveling fouling formation in falling-film evaporators at the micron-scale
Understanding fouling formation and preventing its consequences is crucial in the dairy industry to improve the efficiency of unit operations and the quality of the products. To date, most of the literature associated dairy fouling development to the heat-induced denaturation of whey proteins, which represent a major component of the deposits. Most of these studies focused on the fouling dynamics in the case study of heat exchangers, where the operating temperature is higher than whey protein denaturation one. This led to diametrically opposite results based on the off-line analysis of the deposits. Conversely, the fouling mechanisms have been rarely explored in falling-film evaporators, where operating temperatures are lower, despite their systematic use in the processing scheme of dairy powders (e.g., infant milk formula).In a recent work [1], we employed an original rheometry approach to show how the initiation of the fouling of dairy products is not exclusively linked to protein thermal unfolding above the denaturation temperature, but also to the high shear rates near the equipment walls. Encouraged by these results, we performed here a direct observation of the fouling growth in a channel using microfluidic devices replicating the typical environmental and flow conditions of falling-film evaporators. Our results allow us to discriminate the mechanisms governing protein aggregation in the bulk solution and those occurring at the surface and leading to growing deposits.
ano.nymous@ccsd.cnrs.fr.invalid (Luca Lanotte) 16 Dec 2025
https://hal.inrae.fr/hal-05418714v1
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[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
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[hal-05365954] WHEN ALPHA-LACTALBUMIN MEETS POLYPHENOLS: INSIGHTS INTO ITS INTERACTIONS WITH THE EPIGALLOCATECHIN GALLATE AND PROCYANIDIN.
Polyphenols are specialized metabolites produced by plants with a well-documented overall health effect. They are also described in the literature to interact with proteins, with possible impacts on protein functionality or digestibility. For example, polyphenols have a strong affinity for whey proteins such as alpha-lactalbumin and beta-lactoglobulin. However, the fate of polyphenols-protein complexes in the digestive tract is not fully described. In order to tackle this question, we examined the interactions between alpha-lactalbumin and two polyphenols at pH 4: epigallocatechin gallate (EGCG) and procyanidin B2. The objective was to evaluate the impact of the polyphenol structure, the protein concentration and the polyphenol:protein molar ratio on these interactions. Several techniques have been used such as turbidity measurement, isothermal titration calorimetry (ITC) and fluorescence spectroscopy. We observed overall greater turbidity with EGCG than with procyanidin B2, and an increase of turbidity with increasing protein concentration and polyphenol/protein ratio. We also detected by ITC an interaction of alpha-lactalbumin with EGCG and no interaction with procyanidin B2 under the same experimental conditions (Figure 1). We observed a decrease in fluorescence intensity with PB2 by fluorescence spectroscopy, but very weak compared to EGCG. Our preliminary results indicate that EGCG has a stronger affinity for alpha-lactalbumin compared to procyanidin B2. The presence of the galloyl group is probably determinant in the higher affinity of EGCG towards the model protein (Poncet-Legrand et al. 2006). The perspective of this work is to study the fate of these polyphenol-protein complexes in the digestive tract, first in the mouth by introducing a salivary protein rich in proline (PRP) with very strong affinity towards tannins, and second in the gastrointestinal tract by simulating the digestive conditions using the in vitro protocol INFOGEST. Understanding the evolution of these complexes could provide information on their possible consequences on the bioaccessibility of food proteins and/or polyphenols.
ano.nymous@ccsd.cnrs.fr.invalid (Amadou Adama Coulibaly) 14 Nov 2025
https://hal.inrae.fr/hal-05365954v1
