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Your search keyword '"AGro-Alimentaire Innovation Recherche (AGIR)"' showing total 2 results
Start Over Author "AGro-Alimentaire Innovation Recherche (AGIR)" Topic 04 agricultural and veterinary sciences
2 results on '"AGro-Alimentaire Innovation Recherche (AGIR)"'

1. Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads

Author

Mélissa David, Patrick Snabre, Pauline Lesniarek, Mathieu Delample, Emmanuel Corfias, Yoann Pululu, Annabelle David, AGro-Alimentaire Innovation Recherche (AGIR), Centre de Recherche Paul Pascal (CRPP), and Université de Bordeaux (UB)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)

Subjects
Rapeseed, Materials science, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, 0302 clinical medicine, Rheology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Rapeseed oil, Thermal stability, Fiber, Cellulose, Palm oil substitution, Yield stress, Oleogels, 04 agricultural and veterinary sciences, 040401 food science, Cellulose fiber, [CHIM.POLY]Chemical Sciences/Polymers, Chemical engineering, chemistry, Vegetal cellulose fibers, 030221 ophthalmology & optometry, Dispersion (chemistry), Stability, Mass fraction, Food Science
Abstract

International audience; The texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical origin, cellulose content, mass fraction and fiber size through a molecular analysis of samples, macroscopic/microscopic observations and rheological experiments (continuous or oscillatory shear flow). A solid-like behavior of dispersions was demonstrated for a minimum cellulose content of about 60 wt% in the vegetal powder. The oleogelation efficiency increases with the mass fraction of powder in oil and the maximum size of cellulose fibers as a result of weak attractive interactions and fiber entanglement giving rise to a network entrapping the liquid phase. An innovative strategy using a 30 wt% dispersion of bamboo fibers in rapeseed oil was finally used to produce in a conch a chocolate spread with a high thermal stability at 38 °C and healthier nutritional qualities compared to an equivalent product prepared with palm oil.

Published
2021
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2. Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes

Author

Stéphane Balayssac, Sophie Franceschi, Aurélie Monié, Emile Perez, Annabelle David, Myriam Malet-Martino, Karine Clemens, Martine Crepin, Mathieu Delample, AGro-Alimentaire Innovation Recherche (AGIR), Synthèse et Physico-Chimie de Molécules d'Intérêt Biologique (SPCMIB), Institut de Chimie de Toulouse (ICT-FR 2599), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche pour le Développement (IRD)-Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Institut de Chimie du CNRS (INC)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS), Interactions moléculaires et réactivité chimique et photochimique (IMRCP), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Institut de Chimie de Toulouse (ICT-FR 2599), Université Fédérale Toulouse Midi-Pyrénées-Centre National de la Recherche Scientifique (CNRS)-Institut de Recherche pour le Développement (IRD), Centre de Ressources Technologiques AGIR (CRT AGIR), Institut de Chimie de Toulouse (ICT), Institut de Recherche pour le Développement (IRD)-Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Université de Toulouse (UT)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Institut de Recherche pour le Développement (IRD)-Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS), Université de Toulouse (UT)-Institut Ecologie et Environnement (INEE), Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS)-Fédération de Recherche Fluides, Energie, Réacteurs, Matériaux et Transferts (FERMAT), Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Université Toulouse III - Paul Sabatier (UT3), Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université de Toulouse (UT)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS), SMODD - Systèmes Moléculaires Organisés et Développement Durable (SMODD), and Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS)-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie de Toulouse (ICT)

Subjects
0106 biological sciences, food.ingredient, Chromatography, Rapeseed, biology, Food additive, 04 agricultural and veterinary sciences, Monoglyceride, 040401 food science, 01 natural sciences, Ingredient, chemistry.chemical_compound, 0404 agricultural biotechnology, food, chemistry, 010608 biotechnology, Enzymatic hydrolysis, biology.protein, Mono- and diglycerides of fatty acids, Gas chromatography, Lipase, [CHIM.OTHE]Chemical Sciences/Other, ComputingMilieux_MISCELLANEOUS, Food Science
Abstract

Mono- and diglycerides of fatty acids (MDGs) are commonly used in the production of sponge cakes due to their ability to form inclusion complexes with amylose, which prevents staling. They are considered as food additives and have to be mentioned on the ingredient list. The aim of this study was to use an enzymatic strategy in order to generate in situ mono- and diglycerides of fatty acids, starting from rapeseed oil and a non-GMO lipase through emulsification. Reaction products were first characterized by Gas Chromatography (GC). Proton Nuclear Magnetic Resonance (1H NMR) was employed as an additional technique to qualify and selectively identify the monoglyceride isomers. After 2 h of lipolysis, a high amount of MDGs was reached. Beyond this point, a continuous decrease was observed until 24 h. When used in total substitution of rapeseed oil, modified oils (2 h or 24 h) impact negatively the structure of cakes and have to be diluted before use. The structure and the softness of the products were characterized and followed up to 6 months. The best results were obtained with a 24-h enzymatic reaction and by diluting between 5 and 25 g/100 g in unmodified rapeseed oil.

Published
2021
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