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INRA - Articles and news items

Impact on gut microbiota of a fermented milk product containing probiotics revealed by new technology

Industry news  •  17 September 2014  •  Danone

Scientists from INRA and Danone Nutricia Research have shown the effect of a fermented milk product containing probiotics on the gut microbiota, using a novel high resolution bioinformatics tool…

Advanced microbial modelling techniques and risk-based management applied to aseptic-UHT process

Issue 1 2014  •  5 March 2014  •  Laure Pujol and Jeanne-Marie Membré, INRA, UMR1014 Secalim and LUNAM Université, Oniris

Ultra High Temperature (UHT)-type products are ambient stable products, with a long shelf life (three to six months). Since they do not require any cold chain storage and can be consumed immediately, they are consumed extensively everywhere on the globe. They are defined as commercially sterile meaning that the product “must be free of microorganisms capable of growing under normal non-refrigerated conditions of storage1.” Basically, the challenge in a UHT process is to fill a ‘sterile’ product in a ‘sterile’ container in order to achieve commercial sterility…

Rapid Methods & Mass Spectrometry supplement 2013

Issue 6 2013, Supplements  •  2 January 2014  •  Erwan Engel, Jérémy Ratel, Christelle Planche, Andrew G. Gehring, Lili He, Angela Calder

Back-tracing environmental toxicants in an animal-derived food chain based on food metabolomics
Detecting bacteria in food: harder than searching for a needle in a haystack?
Rapid detection methods for chemical hazards in foods
Mass spectrometry for the food industry

An international vision for wheat improvement

Industry news, News  •  16 May 2013  •  INRA

By 2050, a 60% increase in wheat production will be needed to meet the demand of a growing population…

Low-density lipoproteins from egg yolk: A natural carrier of highly emulsifying species

Issue 1 2013  •  28 February 2013  •  Marc Anton, INRA, UR1268 Biopolymères Interactions Assemblages

Hen egg yolk low-density lipoproteins (LDL), natural nanoemulsions of 30 nanometres in diameter, are the main contributors to egg yolk interfacial and emulsifying properties. These properties are clearly due to the LDL structure through interactions between amphiphilic apoproteins and phospholipids. This structure allows transport through the aqueous phase and until the interface of these amphiphilic species that would be insoluble in another form. The lipoproteins disrupt at the oil-water interface and then interfacial films made with LDL are constituted by a blend of apoproteins and phospholipids that assure both the decrease on interfacial tension and the resistance to rupture. This permits the formation and the stability of food emulsions made with yolk. Additionally, LDL could be used as natural or modified nanocapsules to protect, carry, deliver and finally increase the bioavailability of micronutrients.

Microfiltration: Applications and potentialities in the dairy industry

Issue 1 2013  •  27 February 2013  •  Geneviève Gésan-Guiziou, Research Director at the French Institute for Agricultural Research, INRA

Membrane applications in the dairy industry date back to the late 1960s with the concentration of milk proteins using the MMV process named after its inventors, Maubois, Mocquot and Vassal. Since then, membrane applications in the dairy sector have not stopped growing and nowadays, the presence of membrane equipments in dairy factories is very common. The equipment encompasses a large variety of different processes that have been successfully implemented throughout the diff – erent manufacturing stages, from reception of raw milk to waste-water treatment.

A border crossing debate for a viable planet

Issue 6 2011  •  4 January 2012  •  Hugo de Vries, Director of the Joint Research Centre on Biopolymers and Emerging Technologies, INRA

There is only one earth, a planet inhabited by a wide range of living organisms. There is only one primary energy source, the sun. Thanks to the sun, the earth is able to renew its resources on a temporal basis. Some may describe this as a cyclic process. However, a better visual presentation may be a spiral, including both development capabilities of living species and self-organisation of the ecosystem as a whole to avoid non-reversible steps into the chaotic regime.

The earth and sun determine our playing field and its boundary conditions. They allow us to play a variety of games to challenge and please us. The number of games is large, but not unlimited. How large? That depends on our creativity and passion to play. However, we have realised that the number may decrease if we don’t respect the playing field and boundary conditions. An example of the latter is for example the continuous rise in atmospheric CO2 concentrations due to our daily requests for more energy. Sea levels may rise and weather conditions may change more rapidly and extremely; con sequently, this will restrict us to where to live and what to do.

Re-adhesion of bacterial spores during CIP procedures

Issue 6 2010  •  15 December 2010  •  Christine Faille, INRA, UR638 Interface processes and hygiene of materials

Cleaning In Place (CIP) procedures have to ensure hygiene in food processing lines by the complete removal of bacteria from surfaces. However, a significant number of residual microorganisms are often still observed following CIP. At INRA, we put forward the hypothesis that some of the detached micro-organisms might re-adhere downstream. Therefore, we investigated the occurrence of this phenomenon along a processing line and evaluated the extent of the re-adhesion.

Novel processed food packaging challenges

Issue 5 2010  •  4 November 2010  •  Nathalie Gontard, Valérie Guillard, Miguel Mauricio Iglesias, Stéphane Peyron & Sana Raouche Joint Research Unit Agropolymers Engineering and Emerging Technologies – UMR 1208 Montpellier SupAgro, INRA and Salvatore Iannace, Institute of Composite and Biomedical Materials, National Research Council of Italy and Giuseppe Mensitieri & Ernesto Di Maio, Dept. of Materials and Production Engineering, University of Naples Federico II

In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project NovelQ (FP6-CT-2006-015710), the effect of novel processing technologies, such High Pressure (HP) as well as microwave (MW) heating on the performances and structural integrity of several types of packaging materials has been investigated along with issues related to food/packaging interactions. HP treatment is steadily gaining as a food preservation method that maintains the natural sensory and nutritional attributes of food, extending shelf life with minimal quality loss. It consists of applying high pressure (typically in the 300-800 MPa range over a period of several minutes) to packaged foodstuff to greatly reduce the number of microorganisms and also to deactivate enzymes by mechanical action. HP pasteurisation is conducted at 25 – 40°C while HP sterilisation is conducted at 90 – 110°C. We discuss here some relevant issues addressed in the NovelQ project related to the effect of HP treatments on packaging materials in terms of mechanical resistance of packaging structures, of the possible reduction of their functional properties (e.g. barrier properties) and of possible migration and scalping phenomena of small molecules in conventional plastic, novel biodegradable and nano – composite packaging materials. Moreover, in this contribution we also report on packaging/ food interaction during MW heating of packaged foodstuff…

How to determine the spray drying parameters of dairy and food concentrates?

Issue 3 2009  •  10 September 2009  •  Pierre Schuck & Romain Jeantet, INRA and Agrocampus Ouest and Eric Blanchard, Laiterie de Montaigu

Pierre Shuck and associates discuss spray drying parameters of dairy products. In part one, featured in this issue of New Food, the authors discuss the rationale behind their studies and introduce a new method of spray drying. Part two will feature in our next issue of New Food and reveal the results and conclusions drawn by the authors.

 

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