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International audience; The production of pigments using single cell microorganisms is gaining traction as a sustainable alternative to conventional syntheses, which rely, in no negligible proportions, on petrochemicals. In addition to depending on petroleum, these syntheses involved the use of toxic organic solvents, which may be inadequately disposed of across a range of industries, thus compounding the deleterious effects of fossil fuel exploitation. Literature suggests that notable research efforts in the area of sustainable pigment production using single cell microorganisms are focused on the production of pigments coveted for their interesting qualities, which transcend their mere capacity to dye various fabrics both natural and synthetic. As interest in sustainable pigment biosynthesis grows, the need to devise effective and efficient cell disruption processes becomes more pressing given that the viability of pigment biosynthesis is not only dependent on microorganisms’ yield in terms of production, but also on researchers’ ability to recover them. This review chiefly reports findings as to mechanical cell disruption methods, used individually or in various combinations, and their aptitude to recover biosynthetic pigments.

Steviol glycosides are natural sweeteners extracted from Stevia rebaudiana Bertoni leaves. Conventional extraction processes are currently used for the industrial production of these molecules, which involve the application of chemical and physical treatments that consume a significant amount of energy. Increasing the extraction yield and purity of the product, along with reducing the environmental impact of the solvents used and the energy consumed, require the development of novel extraction processes. Emerging technologies such as electrotechnologies (e.g., pulsed electric fields, high-voltage electrical discharges), ultrasound-assisted extraction, microwave-assisted extraction, and pressurized fluids, have shown great potential in replacing the conventional processes for the recovery of steviol glycosides from S. rebaudiona leaves. These technologies are presented in this chapter and their efficiency in ensuring a more cost-effective availability of steviol glycosides is discussed.

Pyrolysis of pine wood sawdust was carried out using microwave-heating technology in the presence of activated carbon (AC). Experimental conditions were of 20 min processing time, 10 wt.% of AC, and a microwave power varying from 100 to 800 W. The results obtained showed that the microwave absorber allowed increasing the bio-oil yield up to 2 folds by reducing the charcoal fraction. The maximum temperature reached was 505 &deg, C at 800 W. The higher heating values (HHV) of the solid residues ranged from 17.6 to 30.3 MJ/kg. The highest HHV was obtained for the sample heated at 800 W with 10 wt.% of AC, which was 33% higher than the non-charged sample heated at the same power. Furthermore, the addition of AC allowed showing the probable catalytic effect of the AC in the charged sample pyrolysis bio-oils.

International audience; Lactic acid bacteria (LAB) have a long history of applications in the food industry for fermentation and preservation. This feature is due to their metabolic products that can improve the nutritional and sensory characteristics of foods as well as their antimicrobial compounds that contribute to extend the shelf life of food products. Some emerging technologies including pulsed electric fields (PEF), power ultrasound (US), high-pressure processing (HPP), ultraviolet (UV), and microwave (MW) have attracted great attention for their implementation in the food industry as mild processing technologies. They have the advantage of efficiently inactivating the microorganisms, along with maintaining the fresh attributes of the food products. When applied at a sub-lethal level, these technologies present the potential to enhance several processes, such as improved microbial growth and fermentation conditions, as well as modified metabolic properties of LAB. This review covers the characteristics of LAB and their applications in the food industry. It discusses the impacts of emerging technologies on these microorganisms, with a special focus on microbial inactivation, growth stimulation, and improvement of the beneficial features of LAB by emerging technologies.

The aim of this work was to investigate the effect of pulsed electric fields (PEF) on the growth and acidification kinetics of Lactobacillus delbrueckii subsp. bulgaricus CFL1 during fermentation. The PEF treatments were applied during the fermentation process using a recirculation pump and a PEF treatment chamber coupled with a PEF generator. The medium flow rate through the chamber was first optimized to obtain the same growth and acidification kinetics than the control fermentation without medium recirculation. Different PEF intensities (60&ndash, 428 V cm&minus, 1) were then applied to the culture medium to study the impact of PEF on the cells&rsquo, behavior. The growth and acidification kinetics were recorded during the fermentation and the specific growth rates &micro, pH, and acidification rate (dpH/dt) were assessed. The results obtained showed a biphasic growth by applying high PEF intensities (beyond 285 V cm&minus, 1) with the presence of two maximal specific growth rates and a decrease in the acidification activities. It was demonstrated that the cells were stressed during the PEF treatment, but presented an accelerated growth after stopping it, leading thereby to similar absorbance and pH at the end of the fermentation. These results show the great potential of PEF technology to be applied to generate low acidified products by performing PEF-assisted fermentations.

International audience; Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.

The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread&rsquo, s quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.

The present work studied the fermentative potential and carbon metabolism of an indigenous yeast isolated from Lebanese apples for cider production. The indigenous yeast strain was isolated from a spontaneous fermented juice of the Lebanese apple variety ‘Ace spur’. The sequencing of the Internal Transcribed Spacer (ITS) domain of rRNA identified the isolated yeast strain as a member of the Hanseniaspora genus. These results suggest an intragenomic ITS sequence heterogeneity in the isolated yeast strain specifically in its ITS1 domain. The different investigations on the yeast carbon metabolism revealed that the isolated yeast is ‘Crabtree positive’ and can produce and accumulate ethanol from the first hours of fermentation. Thus, our findings highlight the possibility of using the isolated indigenous Hanseniaspora strain as a sole fermentative agent during cider production.

In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 &deg, C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% &plusmn, 1.24%, 6.82% &plusmn, 0.57%, and 6.56% &plusmn, 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3.7%), and gluconic acid (1.7%). EAP showed interesting functional properties (solubility, oil holding capacity, foaming and emulsion properties). Finally, the results revealed that EAP displayed excellent antihypertensive and antioxidant activities. Overall, EAP present a promising natural source of food additives, antioxidants, and antihypertensive agents.

International audience; Single cell oils have been considered as potential replacers of plant and animal oils, and are mainly produced by yeasts, molds, and algae. Oleaginous yeasts have taken special attention due to the similarity of their metabolism with that of higher plants, and the numerous genetic tools available for their modification. However, a special need has been reported for efficient cell disruption technology due to the rigidity of their cell wall compared to other biological ones. This makes the conventional maceration for oil recovery usually incomplete. Several mechanical and non-mechanical cell disruption technologies have been reported in the literature and are summarized in this review. A special focus is given for bead milling, high-pressure homogenization, ultrasound-, and microwave-assisted extraction. Their advantages and limitations, as well as the future potential strategies for oil recovery from oleaginous yeasts, are discussed.

International audience; This work aims to investigate the efficiency of bead milling combined or not with high-pressure homogenization on the cell disruption and lipid recovery from Yarrowia lipolytica oleaginous yeast. First, a simulation study involving the use of the Hansen solubility parameters’ approach was performed in order to identify, among 41 conventional and “green” solvents, the most promising ones that are able to replace n-hexane for lipid recovery from Y. lipolytica biomass. The results obtained showed that the pre-treatment involving both high-pressure homogenization and bead milling applied sequentially was more performant than that involving bead milling alone. In addition, bead-milling parameters were optimized showing an optimal bead size of 4.9 mm and a processing time of 30 s. Among the tested solvents, isoamyl acetate was selected as the most appropriate “green” solvent, maximizing the lipid extraction, compared to n-hexane. Despite the better performance of the dry route compared to the wet one, promising results were obtained towards 1) minimizing the energy consumed and 2) replacing n-hexane by “green” solvents for lipid recovery from Y. lipolytica yeast.

International audience; In this study, the optimization of ultrasound‐assisted aqueous extraction of polyphenols from pomegranate peels and seeds was conducted. A 10‐min sonication (tu ) pre‐treatment (≈60 W) accelerated the extraction kinetics and intensified the polyphenol recovery from peels and seeds. Ultrasound pre‐treatment permitted the selective recovery of polyphenols from peels by maintaining a constant concentration of the total soluble matter (°Brix) before and after sonication. Two different near‐linear correlations were found between soluble matter and polyphenol extraction for the peels’ and the seeds’ extracts. Luminescence emission spectra showed significant differences between peels and seeds extracts (tu = 10 min then diffusion for 200 min) below 450 nm and above 600 nm. Ultrasound pre‐treatment enhanced the quantity of the extracted molecules from peels and seeds without affecting their diversity. The optimal ultrasound pre‐treatment duration was 10 min, since it ameliorated the polyphenol extraction compared to 5 min, and gave the same yield as 20 min.

International audience; Edible seaweeds are a good source of antioxidants, dietary fibers, essential amino acids, vitamins, phytochemicals, polyunsaturated fatty acids, and minerals. Many studies have evaluated the gelling, thickening and therapeutic properties of seaweeds when they are used individually. This review gives an overview on the nutritional, textural, sensorial, and health-related properties of food products enriched with seaweeds and seaweed extracts. The effect of seaweed incorporation on properties of meat, fish, bakery, and other food products were highlighted in depth. Moreover, the positive effects of foods enriched with seaweeds and seaweed extracts on different lifestyle diseases such as obesity, dyslipidemia, hypertension, and diabetes were also discussed. The results of the studies demonstrated that the addition of seaweeds, in powder or extract form, can improve the nutritional and textural properties of food products. Additionally, low-fat products with less calories and less saturated fatty acids can be prepared using seaweeds. Moreover, the addition of seaweeds also affected the health properties of food products. The results of these studies demonstrated that the health value, shelf-life and overall quality of foods can be improved through the addition of either seaweeds or seaweed extracts.

Background In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective properties. Moreover, the fruit is also a source of dietary fibers, which promote bowel transit, thus preventing constipation. Scope and approach Due to these properties, Opuntia fruits are considered as functional products offering numerous health benefits when are consumed as fresh or processed product. However, these compounds can lose their properties and could be transformed into antinutrients depending on processing conditions. Therefore, there is a dire need for investigating the effect of processing on bioactive compounds of Opuntia Spp. On the other hand, during Opuntia fruit processing, a large amount of waste and by-products are generated including peel, pulp and seed, which are a great source of high-added value compounds. Nowadays, extraction of valuable compounds from Opuntia by-products is drawing more and more attention, making it on the verge of commercialization. Key findings and conclusions The processing and preservation techniques strongly influence the stability of phytochemicals present in Opuntia fruits and their derived products. The available reports suggest that, along with conventional methods, novel non-thermal technologies are efficient to recover high-added value compounds from Opuntia fruit by-products/waste. Overall, high pressure processing and pulsed electric field technology have emerged as promising methods to extend Opuntia beverages shelf-life, and supercritical CO2 extraction as an effective tool to extract oils.

The aim of this work was to investigate the effects of Ohmic heating-assisted hydrodistillation (OAHD), applied at different voltages (100, 150, and 200) V, on the qualitative and quantitative characteristics of extracted essential oil from oregano herb ( Origanum vulgare subsp. viride ), compared to a conventional hydrodistillation (HD) procedure. The compositions of the extracted essential oils (using OAHD and HD) were assessed using gas chromatography - mass spectrometry (GC–MS). A 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) method was applied in order to evaluate antioxidant activity. The antimicrobial activity as well as the minimum inhibitory concentration (MIC) values of the samples against Bacillus cereus, Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa , and Staphylococcus aureus were determined. Among 50 identified compounds; thymol and 4-terpineol were the most abundant components independently of the technique used (OAHD or HD). No significant differences were observed between HD and OAHD (all voltages) methods in terms of extraction yields, and between HD and OAHD (at 100 V) in terms of antioxidant activity (the half inhibition concentration values (IC 50 ) were 33.4 μg/mL and 31.2 μg/mL, respectively). However, the extraction time was significantly reduced when OAHD extraction was used compared to HD. For the antimicrobial activity, the MIC values indicated higher inhibitory activities against S. aureus and B. cereus (with similar MIC values of 6.25 μg/mL) than P. aeruginosa (25 μg/mL). However, no significant influence was observed between the different applied voltages and the two extraction methods. OAHD could thus be used as “green” extraction method compared to HD. Industrial relevance The production of essential oils at industrial scale is mainly performed using conventional hydrodistillation method. However, the increasing need in applying more efficient and sustainable extraction processes has led researchers to evaluate new alternative non-conventional methods in order to replace the existing ones. Among non-conventional technologies applied to extract essential oils from plant materials, Ohmic-assisted hydrodistillation is of great potential. It allows reducing the extraction time compared to conventional hydrodistillation, which reduces significantly the energy consumption. The implementation of Ohmic-assisted hydrodistillation technology in essential oil producing industries is therefore of great importance.

International audience; Context: Nitraria retusa (Forssk.) Asch. (Nitrariaceae) is a medicinal plant which produces edible fruits whose antioxidant activity has been demonstrated.Objective: The current study elucidates the potential protective effect of N. retusa fruit aqueous extract against nephrotoxicity induced by penconazole, a triazole fungicide, in the kidney of adult rats.Materials and methods: Adult Wistar rats were exposed either to penconazole (67 mg/kg body weight), or to N. retusa extract (300 mg/kg body weight) or to their combination. Penconazole was administered by intra-peritoneal injection every 2 days from day 7 until day 15, the sacrifice day, while N. retusa extract was administered daily by gavage during 15 days. Oxidative stress parameters, kidney biomarkers and histopathological examination were determined.Results: Nitraria retusa extract administration to penconazole treated rats decreased kidney levels of malondialdehyde (-10%), hydrogen peroxide (-12%), protein carbonyls (PCOs, -11%) and advanced oxidation protein products (AOPP, -16%); antioxidant enzyme activities: catalase (-13%), superoxide dismutase (-8%) and glutathione peroxidase (GPx, -14%), and the levels of non-enzymatic antioxidants: non-protein thiols (-9%), glutathione (-7%) and metallothionein (-12%). Furthermore, this plant extract prevented kidney biomarker changes by reducing plasma levels of creatinine, urea, uric acid and LDH and increasing those of ALP and GGT. Histopathological alterations induced by penconazole (glomeruli fragmentation, Bowman's space enlargement, tubular epithelial cells necrosis and infiltration of inflammatory leucocytes) were attenuated following N. retusa administration.Discussion and conclusion: Our results indicated that N. retusa fruit extract had protective effects against penconazole-induced kidney injury, which could be attributed to its phenolic compounds.

International audience; Electrospinning is considered a promising technology for fabricating ultrafine fibers via the application of electrostatic repulsive forces. Electrospun nanofibers produced via emulsion electrospinning are widely used as delivery systems to encapsulate bioactive compounds and drugs in food and pharmaceuticals, respectively. Emulsion electrospinning has also gained significant interest for the production of vehicles for sustained and controlled release. There are several parameters affecting the properties of fabricated fibers including the type of emulsion, emulsion composition, electric field strength, conductivity of solution, surface tension, electrode configuration, solution cooling time, dissolution temperature, and solution flow rate; therefore, all these parameters should be precisely controlled to obtain optimum results. Some of the advantages of these fibers are the protection of encapsulated materials from environmental conditions, room temperature processes, release rate control and high loading efficiency. This study presents an overview of the emulsion electrospinning method, its mechanism of action and its applications in both the food and pharmaceutical fields.

International audience

International audience; Thermal treatment is one of the main unit operations applied to improve the microbiological quality of food products. It utilizes the lethal effects of heat against thermosensitive microorganisms, both pathogens and spoilage organisms; however, at the same time it induces degradation of the organoleptic and nutritional properties of foods due to non-enzymatic Maillard reactions. These reactions occur between amino compounds and reducing sugars, and are intensified with the increase of temperature. Some research studies have investigated the potential use of emerging technologies such as pulsed electric fields, ohmic heating and high hydrostatic pressure to reduce the occurrence of non-enzymatic browning in foods during processing. Despite of the numerous advantages of emerging technologies over conventional ones, their impact on Maillard reactions is complex and not well understood with both positive and negative impacts. This chapter reviews the impact of emerging technologies on Maillard reactions in foods.

International audience; This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.

International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61.7% and 42.5% when using 2% and 5% almond gum, respectively. The sensory analysis scores showed that the better overall acceptability was found for breads supplemented with 2% almond gum, as compared to control and breads supplemented with 5% or 10% almond gum.

Background Negative pressure cavitation (NPC) extraction is a novel effective and eco-friendly technology. In this method, cavitation is generated by negative pressure and continuously introduced into the liquid-solid system to enhance the turbulence, collision and mass transfer between the extracting solvent and solid matrix. This technique was found to be efficient for improving the substrate and enzyme mixing, increasing the enzymatic hydrolysis of the plant cell wall components and improving the intracellular contents release into the extraction solvent. Scope and approach So far, several studies evaluated the feasibility of using this system alone or in combination with other extraction methods (e.g. enzyme, homogenization, microwave, ionic liquid solvents and deep eutectic solvents) for extraction of food active compounds (e.g. flavonoids, isoflavonoids, saponins, stilbenes, polyphenols and alkaloids) from plant materials. This review gives an overview of the principle of NPC method and its application alone or in combination with other extraction techniques for extraction of active compounds from plant materials. Key findings and conclusions The outcome of the studies using NPC demonstrated that this technique is a simpler procedure, requiring low cost, and provides high efficiency. It is eco-friendly, and possesses a remarkable potential application in the industrial production compared to other extraction techniques. Moreover, since this method is performed at room temperature, it can reduce or prevent the degradation of thermosensitive compounds.

International audience; In recent years, great interest has been devoted to the development of new applications for natural gums. These molecules were used for a variety of purposes since they are chemically inert, non-toxic, less expensive, biodegradable and widely available. They represent one of the most abundant raw materials used not only in commercial food products, but also in cosmetic and pharmaceutical products. Plant gums take their advantages compared to other gums (e.g., from animal and microbial sources) mainly because of their acceptance by consumers. Despite of the well description given in literature for the features of plant gum exudates, there is a lack distinguishing the different families that are producing gums, and their potential applications. Among these gums, the ones produced by Rosaceae family (e.g., almond, apricot, cherry, peach, and plum plants) have been taking special attention. Thus, the aim of this review is to report the recent advances in Rosaceae gum exudates. An emphasis is given for the formation mechanisms of these gums, their chemical composition, functional properties and structures, beneficial properties, as well as their food/non-food applications.

Background Wine production represents one of the major agricultural activities worldwide. This production is accompanied with the generation of tremendous amounts of wastes and by-products exceptionally rich in bioactive compounds (especially phenolics). Recovering these molecules constitutes a key point for the valorization of the wine-processed materials, making them on the verge of commercialization. Regarding the health related benefits of these molecules; they could be used as additives for food and cosmetic products. Scope and approach The current review is revising the potential of alternative extraction methodologies for the recovery of antioxidant bioactive compounds from winery wastes and by-products. Conventional (solid liquid extraction, heating, grinding, etc) and non-conventional (pulsed electric fields, high voltage electrical discharges, pulsed ohmic heating, ultrasounds, microwave-assisted extractions, sub- and supercritical fluid extractions, as well as pressurized liquid extraction) methods have been applied for the extraction of high-added value compounds from winery-processed materials. Key findings and conclusions Non-conventional technologies represent a promising tool to recover high-added value compounds from winery wastes and by-products. However, several parameters are influencing the choice of technology used to recover these compounds, such as the matrix being processed, the selectivity, the energy consumption, the equipment cost, and the value of the extract.

International audience; The aim of this work was to investigate the impact of almond gum as coating agent to decrease the oil absorption and to increase the moisture content of fried potato chips meaning a Box–Behnken design. The studied parameters were: almond gum concentration (0–20 g/L), frying time (30–120 s) and frying temperature (160–190 °C). Results showed that the increase of almond gum concentration up to 20 g/L decreased the oil uptake of potato chips by 34% and increased the moisture by 29.5%. Optimal coating and frying conditions found with RSM were thus achieved with 20 g/L aqueous almond gum, 75 s frying time at 160 °C frying temperature. Additionally, the study of sensorial analysis (color, appearance, crispiness, taste, odor, appetence) showed that the chips coated with almond gum have an overall acceptability better than the uncoated potato chips, and the ones coated with arabic gum. The textural analysis of potato chips showed that the hardness (rigidity) decreased significantly by coating either with almond gum or arabic gum. The results obtained through this work showed that coating with almond gum improves the sensorial and nutritional qualities of potato chips.

In the present research work, the physicochemical and fermentative properties of the “Ace spur” apple variety, obtained from a Lebanese farm, and the “Kermerrien” variety, obtained from a French cider industry, were investigated. The pomological properties were first determined for both varieties showing significant differences in the shapes and sizes. Sugar content, titratable acidity, soluble solids, and pH values were then determined. The potential of the “Ace spur” apple juice was then evaluated using the yeast strain Hanseniaspora sp., a major yeast found during the spontaneous fermentation of apples. “Ace spur” apples contained more sugars while the “Kermerrien” cultivar had a highest malic acid and polyphenol concentrations. After 100 h of fermentation, the ethanol percentage (v/v) was around 4% in both ciders. Results obtained in this work revealed the chemical potential of the Lebanese apple juice to produce cider.

International audience; Various food‐grade emulsion‐based delivery systems have been developed for the encapsulation of functional food ingredients. This is because many food components (e.g. minerals, oil‐ and water‐soluble pigments, vitamins, phenolic compounds, proteins and amino acids, oils, and micro‐organisms) are sensitive to extreme conditions such as pH, ionic strength, light, temperature, oxygen, and gastrointestinal conditions. Moreover, undesired reactions could occur when these functional components are incorporated in certain food matrices. Multiple emulsions have great potential to be used as edible delivery systems to encapsulate, protect, and control release, target delivery, and inhibit unfavorable chemical reactions of different food ingredients. This chapter provides an overview of work done on multiple emulsions for food applications covering different aspects, including their fabrication, composition, characterization, and digestion as well as their application as carriers for the delivery of food active compounds.

International audience; There are several applications for emulsion-based delivery systems including release control of encapsulated components, target the delivery, prevent unfavorable chemical reactions of many nutrients and protect against environmental stresses. Among various number of emulsion-based technologies, multilayer emulsions are considered as a perspective approach of enhancing the quality and stability of encapsulation and delivery systems. Multilayer emulsions are prepared during the step-wise adsorption of different compounds (e.g. polyelectrolytes and nanoparticles) as the layer growth is governed by their electrostatic, hydrogen bonding, hydrophobic, etc. forces and permits the fabrication of multilayer shells with nanometer (thickness) precision. Our aim in this chapter is to present some of the basic concepts of multilayer emulsions including formation, stability and different compositions for food application. Then we discuss characterization methods followed by some utilizations as carrier for delivery of food active compounds. Finally, oxidative stability and in vitro/in vivo digestibility of multilayer emulsions were highlighted.

International audience; Identification of microorganisms in fruit juices plays an important role as it determines the viability of this food product from a commercial point of view. Several microorganisms use fruit as a substrate, thus causing spoilage and generating off‐flavors and odors. In addition, under favorable conditions, toxigenic fungi can produce mycotoxins in fruit juices. Conventional detection and enumeration of microorganisms using traditional plating assays are accurate and can detect low microbial contamination levels. However, in most cases they require long detection times. In recent years, the food industry has shown increased interest in developing new methods with increased specificity, discriminatory power, and shorter detection times for the identification of spoilage microorganisms in fruit juices. Among these techniques, PCR‐based detection systems are the most commonly used for microorganism detection. The main molecular techniques used to identify microbial growth in fruit juices are highlighted in the present chapter.

International audience; Dairy products constitute one of the most important types of functional foods. Most of these functional properties have been attributed to their complex microbial ecosystem. Moreover, microorganisms are responsible for the broad diversity of tastes, aromas, and textures of dairy products. For instance, many bacteria make a positive contribution to the organoleptic quality of cheeses or fermented milk. However, some other bacteria may have adverse effects, or may even present a health risk from a safety point of view. Thus, it is of a paramount importance to control microbial ecosystem of dairy products. Traditionally culture-based methods have been used for the identification of microbial communities in dairy products. However, these assays can be used only for organisms that can be cultivated in vitro. In addition, there are some strains with unique biochemical characteristics and it is not possible to fit them into patterns for any characteristic genus and species already known. Limitations associated with these techniques have led to develop new molecular techniques, which are primarily based on the analysis of nucleic acids. Indeed, molecular techniques have been shown as a tool that can avoid the main limitations of conventional phenotypic procedures for the identification of microorganisms. Among the many molecular techniques, real time Polymerase Chain Reaction (PCR) and microarrays have emerged as the most commonly used methods. This chapter describes the benefits and limitations of molecular techniques in the identification of microorganisms in dairy products. Moreover, the potential applications of these techniques will be also discussed.

International audience; The impact of continuous and pulsed ultrasound pre-treatments (15, 30 and 45 min) followed by conventional hydrodistillation on the characteristics of extracted essential oils (EOs) from dried leaves of Aloysia citriodora Palau was evaluated for the first time. Chemical composition of EOs, antibacterial and antioxidant activities, as well as the contents in heavy metals (iron, copper, lead, arsenic, and cadmium) were determined. Pretreating the leaves with ultrasound (continuous and pulsed), before hydrodistillation, resulted in shorter extraction time (93.81–121.16 min) and higher extraction yields (2.8 (v/w) %) (p < 0.05), compared to the non-sonicated leaves (extraction time: 153.52 min; yield: 2.6 (v/w) %). Relatively high concentrations of geranial (23.24–26.84%) and neral (16.55–17.45%) in the EOs, regardless of the mode of extraction, were measured. Nevertheless, the recovery of all components was improved using ultrasound pretreatment. The antioxidant and antibacterial activities were strengthened in the ultrasonic-assisted extraction process (both continuous and pulsed ultrasound). No measurable quantity of Pb, As and Cd was detected. Higher growth inhibition for bacteria (p < 0.05), as well as the higher free radical scavenging activity (p < 0.05), was observed for the EOs extracted from the hydrodistillated leaves pretreated during 45 min using ultrasound.

International audience; Conventional thermal processing methods (pasteurization and sterilization) lead to degrade the most thermolabile compounds of a food product, and they are usually energy consumers. Alternatives technologies for microbial inactivation, also known as emerging technologies (e.g., pulsed electric fields, high pressure processing, ultrasounds, pulsed light, microwave and radio-frequency radiations) have been proposed since several decades as promising technologies to replace the conventional ones. Although efficient in most of the cases, either applied alone or combined with other parameters such as temperature, their mechanisms of action are still not fully understood and numerous suggestions and demonstrations have been proposed. Here, we describe briefly some emerging technologies and well as their mechanisms of action for microbial inactivation.

International audience; One of the main parameters affecting fruit juice preservation is the temperature over storage. Spoilage is further delayed by reducing the temperature, which although valuable, leads to high energy costs. Recently, hyperbaric storage has appeared as an alternative preservation methodology by a microbial growth inhibition similarly to refrigeration storage, showing great potential for energy savings, as well as carbon footprint reduction, as it could be applied at room temperature. Recent publications revealed the possibility to preserve fruit juice under pressure at variable/uncontrolled room temperature, meaning that energy is only required in the compression/decompression phases. Results revealed that hyperbaric storage at room temperature could inhibit the microbial growth, and in some conditions even reduce the microbial load. Covering the so-far published studies of fruit juice stored under pressure, this chapter aims to gather information and provide a brief state-of-the-art of hyperbaric storage, showing its historical background and the results obtained as a new food preservation methodology.

International audience; One of the challenges to increase the profitability in food industry is to reduce the consumption of energy. Energy is mainly consumed by either increasing or decreasing the temperature during the different processes. A known strategy to recover a part of the consumed energy is to regenerate heat during product's cooling, to pre-heat the untreated products. To improve energy saving efficiency, many other techniques have been proposed either in the literature or already implemented in the processing chain of food products. These techniques, applied either alone or combined with existing ones, include electrotechnologies (i.e. pulsed electric fields), microwaves, ultrasounds, pulsed light processing, high-pressure processing, and some other technologies that are discussed herein. With regard to the diversity of unit operations in the food industry, this chapter is mainly dealing with analyzing the energy saving using these novel technologies in pasteurization and sterilization, extraction, evaporation and dehydration, chilling and freezing. The mechanisms of action of the described technologies as well as their advantages and disadvantages are discussed.

Background A large amount of wastes and by-products are generated during olive oil production process. Traditionally, these products have been considered as a problem. However, they constitute a great source of high-added value compounds, which have the potential to be used as food additives and/or nutraceuticals. Therefore, valorization of wastes and by-products from food industry kills two birds with one stone and addresses both the use of waste and by-products and societal health, thus greatly contributing for a sustainable food chain from an environmental and economical point of view. Scope and approach In the present review, current and new insights in the recovery of high-added value compounds from wastes and by-products generated during olive oil production process will be discussed. Several conventional (solvent, heat, grinding) and non-conventional methodologies (ultrasounds, microwaves, sub- and supercritical fluid extractions, pressurized liquid extraction, pulsed electric fields and high voltage electrical discharges) have been investigated for the recovery of high-added value compounds (polyphenols, fatty acids, coloring pigments (chlorophylls and carotenoids), tocopherols, phytosterols, squalene, volatile and aromatic compounds) from wastes and by-products generated during olive oil production process. Key findings and conclusions Non-conventional technologies can constitute a promising tool to recover high-added value compounds from olive oil wastes and by-products. However, the content of these valuable compounds can vary greatly depending on the matrix and the efficiency in the recovery of these compounds is highly dependent of the technology used for extraction.

International audience; Background and aim: Opuntia stricta is belonging to the Cactaceae family. Its fruit is composed of around 69% peels, 21% pulp and 10% seeds. Extracting bioactive compounds from the peels; the major part usually discarded, helps to reduce the cost and environmental concerns associated with their disposal. Many studies have been interested in extracting dyes and phenolics from O. stricta peels, showing their antioxidant properties, but no work was devoted to extract and characterize the non-polar compounds meaning hydrodistillation. Method: O. stricta fruits were collected at ripening, the peels, pulps and seeds were manually separated. Peels were then blended, hydrodistilled, and the non-polar compounds were extracted and identified using gas chromatography–mass spectrometry. Afterwards, the antioxidant and antibacterial activities of the extracted molecules were investigated. Results: The extracted non-polar compounds from O. stricta fruit peels were mainly terpene alcohols. The major components were trans-linalool oxide, cis-linalyl oxide and linalool with 38.3%, 29.6% and 23.4%, respectively. The antioxidant activities showed high inhibition of the DPPH free radicals with 84% at 50 mg/ml, higher reducing power than that of ascorbic acid, and high total antioxidant activity with 309 ± 37 μg ascorbic acid equivalent at 25 mg/ml. The antibacterial activities showed high growth inhibition against Staphylococcus aureus and partial inhibition against Enterococcus faecalis. Conclusion: Non-polar compounds extracted meaning hydrodistillation from O. stricta fruit peels exhibit high antioxidant activities and inhibit the growth of S. aureus. They represent thus a promising way for the valorization of this by-product.

International audience; Background and aim: Eruca sativa or most commonly known as rocket is a worldwide herbaceous plant usually used for salad preparations due to its astringent properties. The health benefits of its leaves and seeds were widely investigated, however no study has been conducted on its flowers demonstrating these benefits. The aim of this work is to investigate the phytochemical properties of solvent extract from rocket flowers. Method: Rocket flowers were collected at their blooming day and solvent extracts were prepared meaning hydrodistillation. Non-polar compounds were extracted using hexane and the efficiency of the obtained extract was evaluated using antibacterial and antioxidant activities. The antibacterial activities were tested against 11 pathogenic strains, whereas the antioxidant activities were tested through DPPH free radical scavenging activity, total antioxidant capacity and β-carotene bleaching test. Results: The antibacterial activities showed good growth inhibition compared to positive controls. The diameter of the inhibition zones reached a maximum of 16.7 ± 0.1 mm when tested against Salmonella typhimurium using 14 mg extract. The results obtained for the antioxidant activities showed more than 90% DPPH free radical inhibition, 315 μg AAE/ml for 71 mg/ml extract and more than 70% inhibition using β-carotene bleaching assay. Conclusion: The obtained phytochemical properties demonstrated the health benefit features of rocket flowers and their potential uses as feedstock of bioactive molecules.

International audience; This chapter describes both conventional and non‐conventional extraction methods of essential oils (EOs) from herbs and spices. Although hydrodistillation, steam distillation and solvent extraction are the most applied methods, several non‐conventional technologies have been evaluated, especially in respect to EO recovery, and a great potential has been attributed to these non‐conventional methods. For instance, ultrasound, microwave, supercritical fluid, pulsed electric fields, ohmic‐heating and microwave (MW) extraction techniques applied alone or combined with other techniques are potent tools to obtain EOs in a 'green' way from natural resources such as aromatic plants, spices, fruits and flowers in shorter times and with high extraction efficiency as with conventional processes. Amongst MW extraction methods, vacuum MW hydrodistillation (VMHD), MW hydrodiffusion and gravity (MHG) and solvent free microwave extraction (SFME) were the most applied. Moreover, these techniques have the potential to reduce the energy cost and wastewater and perform in some cases even a solvent‐free extraction.

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International audience; This work was devoted to recover and identify bioactive polyphenols and volatile compounds from almond gum, which can be used as food additives and/or nutraceuticals. For this purpose, solvent extract was obtained after hydrodistillation of almond gum and the extracted volatiles were identified using gas chromatography‐mass spectrometry (GC‐MS). The major compounds were 9‐octadecenoic acid (18.47%), 3‐eicosene (17.04%), hexadecanoic acid (13.82%), benzyl salycilate (9.54%), 1‐octadecene (7.28%), cetene (4.38%) and turmerone (3.2%). Subsequently, the antioxidant and antibacterial activities of the obtained extracts rich in polyphenols and volatile compounds were evaluated. Antioxidant activities showed 90.2% DPPH free radical inhibition and 206.8 µg ascorbic acid equivalents/mL using 50 mg/mL solvent extract, whereas the reducing capacity at 700 nm and 30 mg/mL was 0.8 ± 0.09. In addition, the antibacterial activities against 10 pathogenic strains were studied, showing the maximum growth inhibition, when using 50 mg solvent extract, against Enterobacter spp., Salmonella typhimurium, Listeria monocytogenes, Micrococcus luteus and Bacillus subtilis with diameter of inhibition zones of 30.4 ± 0.5, 19 ± 1.3, 27.5 ± 1.2, 28.2 ± 1.0 and 25.5 ± 0.3 mm, respectively.

International audience; Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical.

International audience; The objectives of this study were first to evaluate the performance of seaweed pigments’ recovery through ultrasound assisted extraction (UAE) and ultra-filtration (UF), and second to investigate the membrane fouling mechanism and evidence the threshold flux during filtration. The pigments’ recovery from the extract was performed using 5 kDa and 10 kDa ultra-filtration membranes. Results showed that increasing the extraction temperature in the range of 40–60 °C was proportional to chlorophyll extraction efficiency, while the maximal carotenoid yield was achieved at 50 °C. Ultrasonic power (from 100 W to 300 W) facilitated the extraction of both chlorophylls and carotenoids. Results from ultra-filtration showed that most pigments (>90%) were available in permeate through 10 kDa membrane, while 5 kDa membrane partially retained the pigments. Filtration resistance was quantified with resistance-in-series’ model, showing that the cake layer was the most important fouling resistance during filtration. Threshold flux at different rotation speeds (200 and 600 rpm) was determined by trans-membrane pressure stepping tests, which were around 10 and 14.5 L/m2 h, respectively. Results from this study demonstrated the efficiency of the multistage process involving UAE and UF to enhance the recovery of pigments from brown seaweeds.

International audience; This work aimed at investigating the potential of almond gum as low cost adsorbent for the removal of the cationic dye; malachite green from aqueous solutions. Almond gum was first analyzed by scanning electron microscopy (SEM) and Fourier transforms infrared spectroscopy (FTIR), and then the adsorption behavior was studied in batch system. The effects of the adsorption parameters (adsorbent dose, pH, contact time, particle size, initial dye concentration, temperature and agitation) on the dye removal have been studied. Adsorption equilibrium and isotherms were evaluated depending on temperature using the isotherms of Freundlich, Langmuir, and Tempkin. The obtained result showed that both Langmuir and Freundlich models were adapted to study the dye sorption. The maximum adsorption capacities were equal to 172.41mg/g, 181.81mg/g, and 196.07mg/g at 303.16K, 313.16K, and 323.16K, respectively. The kinetics of sorption were following the pseudo-second order model. The thermodynamic changes in enthalpy (ΔH), entropy (ΔS), and free energy (ΔG) indicated that the adsorption of malachite green at the surface of almond gum is endothermic and occurs spontaneously. Desorption experiments were conducted to regenerate almond gum, showing great desorption capacity when using HCl at pH 2.

International audience; Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.

International audience; The aim of this work was to investigate the effect of various microwave heating times (1, 3, 5, 10, and 15 min) on the chemical properties of novel edible oil sources, including Mashhadi melon (Cucumis melo var. Iranians cv. Mashhadi), Iranian watermelon (Citrullus lanatus cv. Fire Fon), pumpkin (Cucurbita pepo subsp. pepo var. Styriaca), and yellow apple (Malus domestica cv. Golden Delicious) seed oils. The evaluated parameters were peroxide value (PV), conjugated diene (CD) and triene (CT) values, carbonyl value (CV), p-anisidine value (AnV), oil stability index (OSI), radical scavenging activity (RSA), total tocopherols, total phenolics, as well as chlorophyll and carotenoid contents. Results showed that extended microwave heating involves decreased quality of the seed oils, mainly due to the formation of primary and secondary oxidation products. Microwave heating time also affects the total contents of chlorophylls, carotenoids, phenolics and tocopherols, which clearly decrease by increasing the exposure time. The order of oxidative stability of the analyzed edible oils was pumpkin > Mashhadi melon > Iranian watermelon > yellow apple. The obtained results demonstrated the promising potential of these novel edible oils for different food applications.

International audience; Over the last several decades, γ‐aminobutyric acid (GABA) has attracted much attention due to its diverse physiological implications in plants, animals, and microorganisms. GABA naturally occurs in plant materials and its concentrations may vary considerably, from traces up to μmol/g (dry basis) depending on plant matrix, germination stage, and processing conditions, among other factors. However, due to its important biological activities, considerable interest has been shown by both food and pharmaceutical industries to improve its concentration in plants. Natural and conventional treatments such as mechanical and cold stimulation, anoxia, germination, enzyme treatment, adding exogenous glutamic acid (Glu) or gibberellins, and bacterial fermentation have been shown effective to increase the GABA concentration in several plant materials. However, some of these treatments can modify the nutritional, organoleptic, and/or functional properties of plants. Recent consumer demand for food products which are “healthy,” safe and, having added benefits (nutraceuticals/functional components) has led to explore new ways to improve the content of bioactive compounds while maintaining desirable organoleptic and physicochemical properties. Along this line, nonthermal processing technologies (such as high‐pressure processing, pulsed electric fields, and ultrasound, among others) have been shown as means to induce the biosynthesis and accumulation of GABA in plant foods; and the main findings so far reported are presented in this review. Moreover, the most novel tools for the identification of metabolic response in plant materials based on GABA analysis will be also described.

International audience; Pulsed electric field (PEF) processing has emerged as a promising technology in the development of tailor-made processes to effectively control the enzyme activity. It has been proven as an effective technique for the preservation of food products as it can result in substantial inactivation of most undesirable enzymes. When compared to microbial inactivation, however, large specific energy inputs are required to inactivate enzymes. The existing evidence suggests that PEF can also stimulate the activity of beneficial enzymes at low intense treatments. The PEF affects enzyme activity by changing mainly the secondary (α-helix, β-sheets, etc.), tertiary (spatial conformation), and quaternary (number and arrangement of protein subunits) struc- tures of the enzyme. There is not yet strong evidence that PEF induce chemical changes in primary structure. Both electrochemical effects and ohmic heating associated with PEF impact contribute to the change in enzyme structure and function. In addition, a number of factors including the physicochemical properties the enzyme, PEF treatment parameters, the processing condition, and the composition of the medium can significantly contribute to the enzyme activity. However, the exact mechanism of PEF action on enzymes at atomic level is not fully understood.In the past 20 years, several studies have confirmed that PEF at high intensity or in combination with mild heat causes substantial inactivation of several food quality-related enzymes such as alkaline phosphatase, peroxidase, proteases, lipase, pectin methylesterase, polyphenol oxidase, etc. Meantime, some reports show that PEF treatment has no effect on inactivation of certain enzymes at a given treatment condition. However, results obtained in different studies cannot be compared as the equipment used, treatment parameters, and medium are inconsistent in these studies. For effective treatment, PEF processing parameters must be optimized depending on the enzyme and target product.

International audience; The extraction of bioactive molecules from plant matrices using conventional techniques such as maceration has been practiced for decades with satisfying results. However, the need to increase the profitability, along with increased interest in preserving the environment, has incited researchers and many industries to test and invest in emerging technologies. These technologies allow reducing extraction time, energy consumption, the use of toxic solvents, and increasing the extraction yields. In addition, emerging technologies allow preserving the most thermosensitive molecules from degradation, which is highly sought to keep the highest biological activities. This chapter describes the use of novel extraction technologies such as pulsed electric fields, supercritical fluid extraction, negative pressure cavitation extraction, and microwave- and ultrasound-assisted extractions to recover bioactive molecules from plant matrices. Some advantages and disadvantages of the abovementioned technologies are also discussed.

International audience; The use of pulsed electric fields (PEF) for food preservation has been increasingly studied in the recent decades by many research groups. This technology has been proven as a good alternative to conventional heat treatments as it better preserves the nutritional and organoleptic characteristics of the products. For instance, several studies have assessed the impact of PEF processing on different nutritional compounds and the quality of the final product. The main molecules that have retained the attention of food scientists and industries are proteins and free amino acids, lipids and free fatty acids, vitamins, and polyphenols. PEF processing of food products demonstrated changes in the structural conformation of proteins and increased amounts of free amino acids. Some research works have reported minor changes in the total fat and either increased or decreased amounts of free fatty acids. Vitamins showed also some modifications and conversions of carotenoid molecules into others. Regarding total phenolic compounds, it was demonstrated that they are resistant to the effects of PEF. The use of PEF processing may thus involve, in addition to the preservation of food products, some changes in the nutritional attributes, which represent an important challenge to replace heat processing in food industries. Some examples that demonstrate the impact of electrical pulses on the different food constituents (macro- and micronutrients as well as bioactive compounds) are shown in this chapter.