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11. Investing in school systems: conceptualising returns on investment across the health, education and social protection sectors

Author

Verguet, Stéphane, primary, Gautam, Pratibha, additional, Ali, Iman, additional, Husain, Arif, additional, Meyer, Stefan, additional, Burbano, Carmen, additional, Lloyd-Evans, Edward, additional, Coco, Margherita, additional, Mphangwe, Martin, additional, Saka, Albert, additional, Zelalem, Meseret, additional, Giyose, Boitshepo Bibi, additional, Li, Zhihui, additional, Erzse, Agnes, additional, Hofman, Karen, additional, Giner, Céline, additional, Avallone, Sylvie, additional, Kuusipalo, Heli, additional, Kristjansson, Elizabeth, additional, Schultz, Linda, additional, Bundy, Donald A P, additional, and Angrist, Noam, additional

Published
2023
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13. Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content

Author

Moustiés Célia, Bourlieu-Lacanal Claire, Hemery Youna M., Baréa Bruno, Villeneuve Pierre, Servent Adrien, Alter Pascaline, Lebrun Marc, Laillou Arnaud, Wieringa Frank T., and Avallone Sylvie

Subjects
fortified food, infant nutrition, lipid oxidation, secondary oxidation volatile compounds, lipophilic vitamins, vitamin a, Oils, fats, and waxes, TP670-699
Abstract

Severe Acute Malnutrition (SAM) is still a public health issue in many low-income and middle-income countries. Its management has changed with the development of Ready-to-Use Therapeutic Foods (RUTF) that are energy-dense, lipid-based, micronutrient-enriched foods. The purpose of the present study was to define some aspects of the nutritional profile (in particular, lipid content, fatty acids profile, lipophilic vitamin content), oxidative status, and mycotoxin content of three RUTF products (of which two manufactured in Asia and one in Europe), at different time points during their storage. All RUTF displayed good lipid stability, with peroxide values

Published
2022
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14. Study of a post-column synchronous fluorescence derivatization to analyze phytates in foods by chromatography

Author

Servent, Adrien, Akissoe, Lorene, Mertz, Christian, De Saint Priest, P., Avallone, Sylvie, Gies, Magali, Servent, Adrien, Akissoe, Lorene, Mertz, Christian, De Saint Priest, P., Avallone, Sylvie, and Gies, Magali

Abstract

Phytates (myo-inositol-1,2,3,4,5,6-hexakisphosphate or InsP6) is the storage form of about 80% of total phosphorus in foods. They are commonly referred to antinutritional compounds because they strongly chelate with divalent cations such as iron, potassium, calcium, magnesium, zinc and copper, impeding their absorption. Their nutritional effects and physiological functions are dependent on the number and the position of the phosphate groups on the myo-inositol ring (InsP1 to 6). However, the lack of analysis method accurate and reliable to quantify each form creates the need to develop new approaches. In this study, a chromatographic methodology (HPLC) was developed and enhanced to separate and quantify the six forms of myo-inositol polyphosphates using synchronous fluorescence by post-column derivatization. Maximization of reagents content and assays were realized in static and dynamic step, and standards were bought pure from Larodan (USA). The HPLC (Agilent infinity II – Fluorescence/Diode Array Detectors) was improved with a supplementary pump for post-column derivatization through a knitted open tubular (KOT) reactor. Results indicated that this innovative method crossing HPLC and synchronous fluorescence of iron-phenanthroline (0.0045 mol/L FeCl3•6H2O: 0.0085 mol/L phenanthroline) with a post-column derivatization is promising and fast for phytates separation and quantification. Indeed, the quenching of phenanthroline caused by the presence of iron was canceled when InsP eluted through a separation by ion-pair reverse chromatography (44% 0.035M formic acid mixed with 56% methanol and 1% tetrabutylammonium hydroxide fixed at pH 4.3 adjusted with H2SO4 72%). It allowed an increase of the detection limits of InsP compare to conventional refractometer (RID). It seemed that using the same phase for InsP extraction could simplify the process route by avoiding unitary operations such as evaporation, purification or concentration compared to classical extraction. Meth

Published
2023

19. Nutritional quality of ready-to-use therapeutic foods: Focus on lipid composition and vitamin content

Author

Moustiés, Célia, Bourlieu-Lacanal, Claire, Hemery, Youna Morgane, Baréa, Bruno, Villeneuve, Pierre, Servent, Adrien, Alter, Pascaline, Lebrun, Marc, Laillou, Arnaud, Wieringa, Frank T., Avallone, Sylvie, Moustiés, Célia, Bourlieu-Lacanal, Claire, Hemery, Youna Morgane, Baréa, Bruno, Villeneuve, Pierre, Servent, Adrien, Alter, Pascaline, Lebrun, Marc, Laillou, Arnaud, Wieringa, Frank T., and Avallone, Sylvie

Abstract

Severe Acute Malnutrition (SAM) is still a public health issue in many low-income and middle-income countries. Its management has changed with the development of Ready-to-Use Therapeutic Foods (RUTF) that are energy-dense, lipid-based, micronutrient-enriched foods. The purpose of the present study was to define some aspects of the nutritional profile (in particular, lipid content, fatty acids profile, lipophilic vitamin content), oxidative status, and mycotoxin content of three RUTF products (of which two manufactured in Asia and one in Europe), at different time points during their storage. All RUTF displayed good lipid stability, with peroxide values < 10 meqO2/kg lipids, acidity index < 0.6 g/100 g lipids, and very low amounts of secondary oxidation volatile compounds. Only the one produced in Europe complied with the international recommendations on vitamin A and E contents. Lipid content ranged from 28.7 ± 0.5 to 41.2 ± 2.4 g/100 g. Oleic acid, palmitic acid, and linoleic acid (47.2 ± 7.4%, 26.8 ± 2.1%, and 12.4 ± 3.9% of total lipids, respectively) were the main fatty acids. Only one of the samples made in Asia exceeded the regulatory limit of mycotoxins. The RUTF lipid phase was rather stable at ambient temperature from 9 to 12 months, and appropriate packaging may have contributed to a major stability.

Published
2022

23. Online course on food environments for healthy sustainable diets

Author

Liguori, Julia, de Jager, Ilse, Brouwer, Inge, Avallone, Sylvie, Lawal, Oluranti, Amiot, Marie-Josephe, Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) (UMR MoISA), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier (CIHEAM-IAMM), Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Centre International de Hautes Études Agronomiques Méditerranéennes (CIHEAM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Wageningen University and Research [Wageningen] (WUR), Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), and The Nutrition Society

Subjects
Nutrition and Dietetics, Medicine (miscellaneous), [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

3rd International Symposium on Nutrition (ISN 2022): Urban Food Policies for Sustainable Nutrition and Health, 27–28 January 2022; International audience

Published
2022

24. How cold storage influences physicochemical properties of mango cv. 'Kent' according to the density

Author

Hor, Sivmey, Lechaudel, Mathieu, Lebrun, Marc, Avallone, Sylvie, and Bugaud, Christophe

Subjects
Mangue, Composition chimique, Sucres, Propriété organoleptique, Q02 - Traitement et conservation des produits alimentaires, Carotène, Densité, Stockage au froid, Q04 - Composition des produits alimentaires
Abstract

Introduction – Consumers generally underline a gap between the expected quality of the fruit and its perceived one. For mangoes consumed in Europe, mainly imported by sea, this gap can be explained by the decrease of quality during cold storage and the lack of control of the heterogeneity of green mature mango batches. Objectives – To adapt the mode of transport according to the fruit characteristics at the mature green stage, the impact of cold storage in relation to fruit density was assessed on compounds of sensory and nutritional interest. Materials and methods – Low- and high-density fruit were stored for 0 (control) and 15 days at 9 °C (cold storage, CS), and then at 20 °C until later stages of consumption. Results and discussion – During cold storage, fruit slowly softened and starch was partially hydrolyzed into soluble sugars. After the fruits were transferred to 20 °C, the ratio of sucrose to glucose plus fructose increased in CS fruit, whereas it decreased in control fruit during ripening, regardless of the density class. No effect of cold storage was observed on compounds of sensory interest, on the contrary of β-carotene, which was twice lower in CS fruit. High-density ripe fruit had higher total soluble sugar, β-carotene, and trans-β-ionone contents than those of low density, regardless of the storage conditions. Conclusions – The main differences in the sensory quality of mango at the consumption stage were linked to the difference in fruit density at the mature green stage, while the differences in β-carotene would be associated to cold storage.

Published
2022

25. Postharverst treatments of turmeric (Curcuma longa L.) in Cambodia - Impact on quality

Author

Yin, Molika, Bohuon, Philippe, Avallone, Sylvie, In, Saraden, and Weil, Mathieu

Subjects
Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, Curcuma longa
Abstract

Introduction – A study on postharvest treatments of turmeric (Curcuma longa L.) was carried out in Cambodia with the aim of describing the local practices and measuring their impacts on the quality of the products. Materials and methods – Three case studies were observed, described and compared by using the 5M methodology. The impacts of sourcing and postharvest treatments on turmeric quality were assessed in samples collected in the case studies. Results and discussion – The local processing practices of turmeric were described in detail through the study of three turmeric production systems located in three areas (Siem Reap, Phnom Penh and Kampot), and known as the main turmeric processors in Cambodia. The essential oil, bioaccessible curcuminoids (both finger and mother) and total curcuminoids contents (mother only) of the rhizomes from different origins were different. The essential oil content of fingers was lower than that of mothers. The contents of total and bioaccessible curcuminoids also varied according to the rhizome parts analysed. After processing, no general rule was observed for essential oil and curcuminoid contents but the bioaccessible curcuminoids significantly decreased. Conclusion – Our findings clearly indicate that fresh turmeric from Siem Reap should be a good choice as it contains higher essential oil and equal curcuminoid contents compared to the turmerics from case study 2 (Phnom Penh). The postharvest treatment in Kampot had the shortest drying time and got the highest yield (16.2%), with the water content (about 6%) conforming with the specifications of the ISO standard 5562:1983.

Published
2022

31. Nutritional benefits and heavy metals of ten freshwater fish species from Tonle Sap Lake with SAIN and LIM nutritional scores

Author

Sroy, Sengly, Arnaud, Elodie, Servent, Adrien, In, Sokneang, Avallone, Sylvie, Sroy, Sengly, Arnaud, Elodie, Servent, Adrien, In, Sokneang, and Avallone, Sylvie

Abstract

Freshwater fishes from the Tonle Sap Lake are used in several programs to improve the nutritional status of children and pregnant women. Our aim was to characterize the overall nutritional profile and heavy metal contents of ten freshwater fish species. The lipid contents ranged from 1.4 to 10.0 g/100 g and fish can be considered rich in omega 3. The vitamin A content was ten times higher in small fish eaten whole than in fillets of large fish; the same applies to the Fe and Zn contents, but to a lesser extent. Mn, As and Pb contents were over the maximum permissible levels in several fishes. According to SAIN and LIM classification, the ten fish species belong to the food groups recommended for health. However, when heavy metals were integrated in LIM, seven species were ranked into the food to consume in small quantities. Globally, the most interesting fish species was Henicorhynchus siamensis.

Published
2021

36. Relation between fruit density and beta-carotene content in ripe mango

Author

Hor, Sivmey, Avallone, Sylvie, Mith, H., Lechaudel, Mathieu, and Bugaud, Christophe

Abstract

β-carotene content is one of the main factors that determines the nutritional quality and orange color of ripe mango fruit. It is known as the pro vitamin A, and it is generally the predominant carotenoid in ripe mango. Currently, fresh fruit sector demands a reliable nondestructive indicator to better predict the nutritional quality of ripe mango, and especially in terms of β-carotene content. Fruit density has been applied in horticulture sector to predict dry matter or maturation stage of mango. It would interesting to know if it can be a relevant non-destructive indicator of the carotenoid content in fruits Therefore, the aim of this study was to identify the relationship between mango density and β-carotene content at the ripe stage. Mangoes (cv. 'Kent'), from Ivory Coast, Peru, and Brazil were selected from a mango importer in France at a green mature stage (day 0). Then, all mangoes were ripened at 18 °C and 80% of relative humidity. Color of ripe mango pulp and β-carotene contents were assessed 11 and 15 days after (day 0) corresponding to a ripe stage of consumption. Fruit density was significantly correlated to the pulp color and β-carotene contents of ripe mangoes, whatever the origin (p-value < 0.05). Mango fruits with a high density were characterized by high value of Chroma, lower value of Hue angle, and high contents in β-carotene. β-carotene content was found in range of [92-307 μg.100g.FM-1] for low density mango, and in range of [365-924 μg.100g.FM-1] for high density mango. So, fruit density, measured at the green-mature stage, could be a reliable indicator to predict the nutritional quality of mango fruit at the ripening stage, which is extremely useful for fresh fruit sector for grading or sorting mango fruit early in the supply chain.

Published
2020

37. Improvement of the in vitro digestible iron and zinc content of okra (Hibiscus esculentus L.) sauce widely consumed in Sahelian Africa

Author

Avallone, Sylvie, Bohuon, Philippe, Hemery, Youna, and Treche, Serge

Subjects
Okra -- Nutritional aspects, Okra -- Research, Sauces -- Nutritional aspects, Sauces -- Research, Iron in the body -- Research, Zinc in the body -- Research, Business, Food/cooking/nutrition
Abstract

The effects of the formulation (okra, fish soumbala, extract of wood ash) and cooking time of okra sauce on total iron and zinc content and on the their vitro digestibility are assessed using a Doehlert uniform shell design. Extract of wood ash, a source of soluble and digestible iron and zinc, is a good way of increasing the digestible mineral content of the dish while okra, the main ingredient in the sauce, has a negative effect.

Published
2007

39. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders

Author

Rojas-Gonzalez, Juan A., Avallone, Sylvie, Brat, Pierre, Trystram, Gilles, and Bohuon, Philippe

Subjects
Carotenoids -- Research, English plantain -- Nutritional aspects, English plantain -- Research, Frying -- Health aspects, Frying -- Research, Food/cooking/nutrition
Abstract

The influence of thermal treatment (frying of plantain) on the micronutrients ascorbic acid, potassium and carotenoids is evaluated. Cylinders (diameter 30 mm, thickness 10 mm) of plantain (Musa AAB 'barraganete') were fried at four thermal treatments (120-180[degrees]C and from 24 to 4 min) to obtain products with approximately the same water content ([approximately equal to] 0.8 [+ or -]0.02 kg/[kg.sup.1]) and fat content ([approximately equal to] 0.15 [+ or -]0.06 kg/kg). The thermal study used the cook value and the mean cook value as indicators of the effect of several different treatment temperatures and times on quality. Deep-fat frying had no significant effect on carotenoid contents at any frying conditions, and on potassium content, except at 120[degrees] C and 24 min (loss [less than or equal to] 11%). There was a significant, but not complete, loss ([less than or equal to] 45%) of ascorbic acid. The process with the greatest effect was low temperature and long time (120[degrees] C/24 min), as observed for potassium and ascorbic acid. These results are in agreement with other studies that demonstrated short thermal treatments at high temperatures protect food nutritional quality, as shown by the cook value and the mean cook value. In our work, deep-fat frying of plantain preserved most of the micronutrient contents that were evaluated. Keywords: Deep-fat frying, ascorbic acid, carotenoids, potassium, plantain

Published
2006

44. Food safety risks in traditional fermented food from South-East Asia

Author

Anal, Anil Kumar, primary, Perpetuini, Giorgia, additional, Petchkongkaew, Awanwee, additional, Tan, Reasmey, additional, Avallone, Sylvie, additional, Tofalo, Rosanna, additional, Nguyen, Hai Van, additional, Chu-Ky, Son, additional, Ho, Phu Ha, additional, Phan, Thanh Tam, additional, and Waché, Yves, additional

Published
2020
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47. Qualité nutritionnelle, microbiologique et stabilité à l’oxydation de formules infantiles fortifiées ou aliments thérapeutiques dans les pays du sud

Author

Moustiès, Célia, Bourlieu, Claire, Barea, Bruno, Servent, Adrien, Hémery, Youna, Avallone, Sylvie, Démarche intégrée pour l'obtention d'aliments de qualité (UMR Qualisud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro)-Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA), Nutrition et Alimentation des Populations aux Suds (NutriPass), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Avignon Université (AU)-Université de La Réunion (UR)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de La Réunion (UR)-Université de Montpellier (UM)-Avignon Université (AU)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université Montpellier 2 - Sciences et Techniques (UM2)-Université Montpellier 1 (UM1), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Institut de Recherche pour le Développement (IRD)-Université Montpellier 1 (UM1)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM)

Subjects
qualité nutritionnelle, Alimentation et Nutrition, nutritional quality, storage stability, nutrition infantile, farine alimentaire, Food and Nutrition, aptitude à la conservation, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

Qualité nutritionnelle, microbiologique et stabilité à l’oxydation de formules infantiles fortifiées ou aliments thérapeutiques dans les pays du sud. Les Journées Francophones de nutrition JFN 2017

Published
2017

49. Éditorial

Author

Avallone, Sylvie, Benoit, Marc, Duru, Michel, Lairon, Denis, Zakhia-Rozis, Nadine, ProdInra, Archive Ouverte, Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Agro-Systèmes Territoires Ressources Mirecourt (ASTER Mirecourt), Institut National de la Recherche Agronomique (INRA), AGroécologie, Innovations, teRritoires (AGIR), Institut National de la Recherche Agronomique (INRA)-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées, Institut National de la Santé et de la Recherche Médicale (INSERM), and Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)

Subjects
[SDV] Life Sciences [q-bio], nutrition, système alimentaire, [SDV]Life Sciences [q-bio], production, food system, agriculture
Abstract

Éditorial

Published
2017

50. Thermal sensitivity of some plantain micronutrients during deep-fat frying

Author

Avallone, Sylvie, Rojas-Gonzalez, Juan A., Trystram, Gilles, and Bohuon, Philippe

Subjects
Carotenoids -- Thermal properties, Frying -- Analysis, Plantain banana -- Recipes and menus, Plantain banana -- Thermal properties, Plantain banana -- Composition, Vitamin C -- Thermal properties, Business, Food/cooking/nutrition
Published
2009

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