International Journal of Food Sciences and Nutrition
Worldwide, foods are scored with composition indices. However, processing scores are now emerging... more Worldwide, foods are scored with composition indices. However, processing scores are now emerging. The objective of this study was to study the interconnectedness of the degree of processing and composition for 28,747 industrially packaged foods (71.6% of ultra-processed foods, UPFs) representative of retail assortments. The Nutri-score and Traffic Light Labelling System (TLLS) were used to assess the composition, and the Siga index was used to assess the degree of processing. On average, the more nutritionally favourable Nutri-score and TLLS groups exhibited 56.5 and 50.0% UPFs, respectively. Among markers of ultra-processing non-additives mostly included added fat/sugar/fibre/vitamin, animal and/or plant protein isolates, and taste exhausters, while additives mostly included sweeteners and taste exhausters, suggesting that markers of ultra-processing (MUP) are added to foods to improve composition scores. In conclusion, both types of scores are not complementary as such but obey to a fundamental hierarchy: processing first, then composition if necessary.
International Journal of Food Sciences and Nutrition, 2021
Abstract In France, around 70% of conventional industrial foods are ultra-processed, with no data... more Abstract In France, around 70% of conventional industrial foods are ultra-processed, with no data for organic foods. The objectives of this study were to evaluate the percentage of ultra-processed foods (UPFs) in industrially packaged organic (n = 8554) and conventional (n = 45,791) foods, and to describe their marker of ultra-processing (MUP) profiles. The percentage of UPFs and MUP profiles were determined with the Siga methodology. UPF percentages were 53% in organic foods and 74% in conventional foods, and there was 8% more organic UPFs in conventional stores than in organic stores. The more additive MUPs are used, the greater the quantity of nonadditive MUPs. Conventional UPFs contained twice as many total MUPs as organic UPFs. Main MUPs in organic UPFs were refined oils, extracts and natural aromas, native starches, glucose syrup, lecithins and citric acid. Organic foods are, therefore, overall less ultra-processed although still containing high levels of nonadditive MUPs.
Abstract This chapter discusses endogenous carbohydrate-degrading enzymes, proteolytic enzymes, e... more Abstract This chapter discusses endogenous carbohydrate-degrading enzymes, proteolytic enzymes, esterases, oxidases and other enzymes present in wheat grain, as well as their proteinaceous inhibitors. Included in the discussions are their occurrence, molecular properties, and functional significance.
The Siga classification of foods according to degree of processing showed that two-thirds of 24 9... more The Siga classification of foods according to degree of processing showed that two-thirds of 24 932 packaged foods collected in French supermarkets are ultra-processed at various degrees.
... J. Food Sci. 62:281-283, 294. Dani, C., Bonatto, D., Salvador, M., Pereira, MD, Henriques, JA... more ... J. Food Sci. 62:281-283, 294. Dani, C., Bonatto, D., Salvador, M., Pereira, MD, Henriques, JAP, and Eleutherio, E. 2008. Antioxidant protection of resveratrol and catechin in Saccharomyces cerevisiae. ... Cereal Chem. 58:175-180. Figueroa-Espinoza, MC, and Rouau, X. 1998. ...
ABSTRACT The interactions between nitroxide homologs of fatty acids and purified components of mi... more ABSTRACT The interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin resonance. The importance of the interactions in emulsions decreased in the order αs1-casein > β-lacto-globulin > β-casein β whole casein. αs1-Casein resulted in a better organization of the lipid monolayer. Neither the flexibility nor the tertiary structure of the proteins explained this result. It appeared that the interactions occurred through lipid polar heads and protein polar side chains due to hydrogen bonds and/or electrostatic interactions.
International Journal of Food Science and Nutrition, 2021
In France, around 70% of conventional industrial foods are ultra-processed, with no data for orga... more In France, around 70% of conventional industrial foods are ultra-processed, with no data for organic foods. The objectives of this study were to evaluate the percentage of ultra-processed foods (UPFs) in industrially packaged organic (n = 8,554) and conventional (n = 45,791) foods, and to describe their marker of ultra-processing (MUP) profiles. The percentage of UPFs and MUP profiles were determined with the Siga methodology. UPF percentages were 53% in organic foods and 74% in conventional foods, and there was 8% more organic UPFs in conventional stores than in organic stores. The more additive MUPs are used, the greater the quantity of nonadditive MUPs. Conventional UPFs contained twice as many total MUPs as organic UPFs. Main MUPs in organic UPFs were refined oils, extracts and natural aromas, native starches, glucose syrup, lecithins, and citric acid. Organic foods are therefore overall less ultra-processed although still containing high levels of nonadditive MUPs.
Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MU... more Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MUP), either additives (A-MUP) or non-additive ingredients (NA-MUP). The present study aims to characterize the MUP profile of approximately 22,000 UPFs, representative of assortments in French supermarkets. UPFs were ranked according to Siga classification within five UPF technological groups, from C01 to C3, depending on the nature and number of MUPs (MUP1 and MUP2), presence of risk-associated additives, and contents of salt, sugar and/or fat. Then, UPFs were categorized within 10 food categories. The results showed that UPFs contain more NA-MUPs than A-MUPs, on average 1.3 more by UPF. The main MUPs are NA-MUPs, i.e., refined oils (52.5 % of UPFs), extracts and natural aromas (42.7 %), synthetic aromas (26.5 %), glucose syrup (20.0 %), native starches (19.1 %), and dextrose (16.2 %). The NA-MUP/UPF and A-MUP/UPF ratios were not correlated in the 10 food categories. Among UPFs, 19 % con...
La transition vitreuse de deux produits cerealiers de cuisson issus de deux technologies de fabri... more La transition vitreuse de deux produits cerealiers de cuisson issus de deux technologies de fabrication differentes (panification, cuisson-extrusion) a ete mise en evidence par analyse thermomecanique dynamique (ATMD). La stabilite de ces 2 types de produits a ete etudiee soit a l'etat vitreux (cas du pain plat extrude), soit a une temperature superieure a la temperature de transition vitreuse, Tg (cas du pain de mie). L'eau a deux effets differents sur les proprietes mecaniques et viscoelastiques de ces deux produits. Elle a un effet plastifiant sur les produits panifies dont la phase continue est constituee d'un reseau de gluten et d'une phase riche en amylose: lorsque la teneur en eau augmente, la densite de noeud de reticulation, et par consequent la rigidite, diminuent. Tg diminue lorsque la teneur en eau augmente. Un effet anti-plastifiant apparent a ete observe avec les produits extrudes, a l'etat vitreux. Il a ete attribue a des reorganisations structural...
Sulfhydryl oxidase (SOX) was purified after extraction and the contaminating catalase activity wa... more Sulfhydryl oxidase (SOX) was purified after extraction and the contaminating catalase activity was completely eliminated in the last chromatography step. A yield of 25% was obtained with a purification factor higher than 300. The isoelectric point was 3.7 and the molecular weight 110 kDa. SOX exhibited an optimal activity at pH 5.6 and its efficiency (Vmapp/Kmapp) increased from pH 4.5 to 6.5. At pH 5.6, the Kmappvalues were 0.5, 2.5, 10.5, 110, and 450 mM for GSH, cysteine, g-glu-cys, dithiothreitol, and homocysteine, respectively, and the Vmappvalues represented 2, 34, 24, and 44% of the VmaPPvalue found for GSH, respectively. Cys-gly was not oxidized by SOX. In the presence of GSH, SOX is able to catalyze the oxidation of cysteine and cys-gly at a significant rate.
ABSTRACT The role of oxygen during mixing of bread dough was investigated using a unique air-tigh... more ABSTRACT The role of oxygen during mixing of bread dough was investigated using a unique air-tight mixer in which oxygen content of the atmosphere surrounding the dough was fixed at different levels ranging from 10 % to 30 %. Effects of the presence in bread dough composition of various O2 consumers, such as yeast, lipoxygenase (LOX), and additional glucose oxidase (GOX) and/or soybean or horse bean flour (containing LOX), were studied in order to characterize the competition phenomena for oxygen in the different conditions. O2 uptake by dough during mixing was followed and relaxation tests were performed on the resulting bread dough. Variation of O2 level of the gaseous atmosphere had no rheological impact on basic bread dough (with no additional oxidative system), even though this level was found to lead to an increase of O2 consumption by dough, especially at the beginning of mixing. The competition for O2 consumption among yeast, LOX and GOX was decreased by kneading under a 30 % O2 atmosphere, enabling GOX to reveal its structuring effect. Finally, mixing bread dough containing GOX under O2-enriched atmosphere enabled keeping a standard dough relaxation index, even though dough water content was increased. This opens new perspectives for improving bread softness.
ABSTRACT The main objective of this paper is to discuss the relationship between physical state, ... more ABSTRACT The main objective of this paper is to discuss the relationship between physical state, fracture mechanism, and texture for low moisture cereal-based foods. Experiments were also carried out to get a better understanding of the role of water. At room temperature, extruded bread and white bread (previously) dehydrated, then rehydrated in atmospheres with controlled humidities) exhibited a brittle behavior up to around 9% moisture. At 13.7% moisture, they were ductile. A significant loss in the crispness of extruded bread was observed between 8.5 and 10% moisture. The glass transition temperature (Tg) was measured, using dynamic mechanical thermal analysis (DMTA), for samples with up to 40% moisture. The resultingTg curve showed that the important changes in fracture mechanisms and crispness occurred while the samples were still in the glassy state. The viscoelastic behavior of both extruded and white breads suggested that a secondary relaxation occurred around 10‡C. Another event was observed around 70‡C for low moisture sample, using DMTA. This event was attributed to disruption of low energy interactions.
International Journal of Food Sciences and Nutrition
Worldwide, foods are scored with composition indices. However, processing scores are now emerging... more Worldwide, foods are scored with composition indices. However, processing scores are now emerging. The objective of this study was to study the interconnectedness of the degree of processing and composition for 28,747 industrially packaged foods (71.6% of ultra-processed foods, UPFs) representative of retail assortments. The Nutri-score and Traffic Light Labelling System (TLLS) were used to assess the composition, and the Siga index was used to assess the degree of processing. On average, the more nutritionally favourable Nutri-score and TLLS groups exhibited 56.5 and 50.0% UPFs, respectively. Among markers of ultra-processing non-additives mostly included added fat/sugar/fibre/vitamin, animal and/or plant protein isolates, and taste exhausters, while additives mostly included sweeteners and taste exhausters, suggesting that markers of ultra-processing (MUP) are added to foods to improve composition scores. In conclusion, both types of scores are not complementary as such but obey to a fundamental hierarchy: processing first, then composition if necessary.
International Journal of Food Sciences and Nutrition, 2021
Abstract In France, around 70% of conventional industrial foods are ultra-processed, with no data... more Abstract In France, around 70% of conventional industrial foods are ultra-processed, with no data for organic foods. The objectives of this study were to evaluate the percentage of ultra-processed foods (UPFs) in industrially packaged organic (n = 8554) and conventional (n = 45,791) foods, and to describe their marker of ultra-processing (MUP) profiles. The percentage of UPFs and MUP profiles were determined with the Siga methodology. UPF percentages were 53% in organic foods and 74% in conventional foods, and there was 8% more organic UPFs in conventional stores than in organic stores. The more additive MUPs are used, the greater the quantity of nonadditive MUPs. Conventional UPFs contained twice as many total MUPs as organic UPFs. Main MUPs in organic UPFs were refined oils, extracts and natural aromas, native starches, glucose syrup, lecithins and citric acid. Organic foods are, therefore, overall less ultra-processed although still containing high levels of nonadditive MUPs.
Abstract This chapter discusses endogenous carbohydrate-degrading enzymes, proteolytic enzymes, e... more Abstract This chapter discusses endogenous carbohydrate-degrading enzymes, proteolytic enzymes, esterases, oxidases and other enzymes present in wheat grain, as well as their proteinaceous inhibitors. Included in the discussions are their occurrence, molecular properties, and functional significance.
The Siga classification of foods according to degree of processing showed that two-thirds of 24 9... more The Siga classification of foods according to degree of processing showed that two-thirds of 24 932 packaged foods collected in French supermarkets are ultra-processed at various degrees.
... J. Food Sci. 62:281-283, 294. Dani, C., Bonatto, D., Salvador, M., Pereira, MD, Henriques, JA... more ... J. Food Sci. 62:281-283, 294. Dani, C., Bonatto, D., Salvador, M., Pereira, MD, Henriques, JAP, and Eleutherio, E. 2008. Antioxidant protection of resveratrol and catechin in Saccharomyces cerevisiae. ... Cereal Chem. 58:175-180. Figueroa-Espinoza, MC, and Rouau, X. 1998. ...
ABSTRACT The interactions between nitroxide homologs of fatty acids and purified components of mi... more ABSTRACT The interactions between nitroxide homologs of fatty acids and purified components of milk proteins in a model food emulsion were studied using electron spin resonance. The importance of the interactions in emulsions decreased in the order αs1-casein > β-lacto-globulin > β-casein β whole casein. αs1-Casein resulted in a better organization of the lipid monolayer. Neither the flexibility nor the tertiary structure of the proteins explained this result. It appeared that the interactions occurred through lipid polar heads and protein polar side chains due to hydrogen bonds and/or electrostatic interactions.
International Journal of Food Science and Nutrition, 2021
In France, around 70% of conventional industrial foods are ultra-processed, with no data for orga... more In France, around 70% of conventional industrial foods are ultra-processed, with no data for organic foods. The objectives of this study were to evaluate the percentage of ultra-processed foods (UPFs) in industrially packaged organic (n = 8,554) and conventional (n = 45,791) foods, and to describe their marker of ultra-processing (MUP) profiles. The percentage of UPFs and MUP profiles were determined with the Siga methodology. UPF percentages were 53% in organic foods and 74% in conventional foods, and there was 8% more organic UPFs in conventional stores than in organic stores. The more additive MUPs are used, the greater the quantity of nonadditive MUPs. Conventional UPFs contained twice as many total MUPs as organic UPFs. Main MUPs in organic UPFs were refined oils, extracts and natural aromas, native starches, glucose syrup, lecithins, and citric acid. Organic foods are therefore overall less ultra-processed although still containing high levels of nonadditive MUPs.
Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MU... more Ultra-processed foods (UPFs) are characterized by the presence of markers of ultra-processing (MUP), either additives (A-MUP) or non-additive ingredients (NA-MUP). The present study aims to characterize the MUP profile of approximately 22,000 UPFs, representative of assortments in French supermarkets. UPFs were ranked according to Siga classification within five UPF technological groups, from C01 to C3, depending on the nature and number of MUPs (MUP1 and MUP2), presence of risk-associated additives, and contents of salt, sugar and/or fat. Then, UPFs were categorized within 10 food categories. The results showed that UPFs contain more NA-MUPs than A-MUPs, on average 1.3 more by UPF. The main MUPs are NA-MUPs, i.e., refined oils (52.5 % of UPFs), extracts and natural aromas (42.7 %), synthetic aromas (26.5 %), glucose syrup (20.0 %), native starches (19.1 %), and dextrose (16.2 %). The NA-MUP/UPF and A-MUP/UPF ratios were not correlated in the 10 food categories. Among UPFs, 19 % con...
La transition vitreuse de deux produits cerealiers de cuisson issus de deux technologies de fabri... more La transition vitreuse de deux produits cerealiers de cuisson issus de deux technologies de fabrication differentes (panification, cuisson-extrusion) a ete mise en evidence par analyse thermomecanique dynamique (ATMD). La stabilite de ces 2 types de produits a ete etudiee soit a l'etat vitreux (cas du pain plat extrude), soit a une temperature superieure a la temperature de transition vitreuse, Tg (cas du pain de mie). L'eau a deux effets differents sur les proprietes mecaniques et viscoelastiques de ces deux produits. Elle a un effet plastifiant sur les produits panifies dont la phase continue est constituee d'un reseau de gluten et d'une phase riche en amylose: lorsque la teneur en eau augmente, la densite de noeud de reticulation, et par consequent la rigidite, diminuent. Tg diminue lorsque la teneur en eau augmente. Un effet anti-plastifiant apparent a ete observe avec les produits extrudes, a l'etat vitreux. Il a ete attribue a des reorganisations structural...
Sulfhydryl oxidase (SOX) was purified after extraction and the contaminating catalase activity wa... more Sulfhydryl oxidase (SOX) was purified after extraction and the contaminating catalase activity was completely eliminated in the last chromatography step. A yield of 25% was obtained with a purification factor higher than 300. The isoelectric point was 3.7 and the molecular weight 110 kDa. SOX exhibited an optimal activity at pH 5.6 and its efficiency (Vmapp/Kmapp) increased from pH 4.5 to 6.5. At pH 5.6, the Kmappvalues were 0.5, 2.5, 10.5, 110, and 450 mM for GSH, cysteine, g-glu-cys, dithiothreitol, and homocysteine, respectively, and the Vmappvalues represented 2, 34, 24, and 44% of the VmaPPvalue found for GSH, respectively. Cys-gly was not oxidized by SOX. In the presence of GSH, SOX is able to catalyze the oxidation of cysteine and cys-gly at a significant rate.
ABSTRACT The role of oxygen during mixing of bread dough was investigated using a unique air-tigh... more ABSTRACT The role of oxygen during mixing of bread dough was investigated using a unique air-tight mixer in which oxygen content of the atmosphere surrounding the dough was fixed at different levels ranging from 10 % to 30 %. Effects of the presence in bread dough composition of various O2 consumers, such as yeast, lipoxygenase (LOX), and additional glucose oxidase (GOX) and/or soybean or horse bean flour (containing LOX), were studied in order to characterize the competition phenomena for oxygen in the different conditions. O2 uptake by dough during mixing was followed and relaxation tests were performed on the resulting bread dough. Variation of O2 level of the gaseous atmosphere had no rheological impact on basic bread dough (with no additional oxidative system), even though this level was found to lead to an increase of O2 consumption by dough, especially at the beginning of mixing. The competition for O2 consumption among yeast, LOX and GOX was decreased by kneading under a 30 % O2 atmosphere, enabling GOX to reveal its structuring effect. Finally, mixing bread dough containing GOX under O2-enriched atmosphere enabled keeping a standard dough relaxation index, even though dough water content was increased. This opens new perspectives for improving bread softness.
ABSTRACT The main objective of this paper is to discuss the relationship between physical state, ... more ABSTRACT The main objective of this paper is to discuss the relationship between physical state, fracture mechanism, and texture for low moisture cereal-based foods. Experiments were also carried out to get a better understanding of the role of water. At room temperature, extruded bread and white bread (previously) dehydrated, then rehydrated in atmospheres with controlled humidities) exhibited a brittle behavior up to around 9% moisture. At 13.7% moisture, they were ductile. A significant loss in the crispness of extruded bread was observed between 8.5 and 10% moisture. The glass transition temperature (Tg) was measured, using dynamic mechanical thermal analysis (DMTA), for samples with up to 40% moisture. The resultingTg curve showed that the important changes in fracture mechanisms and crispness occurred while the samples were still in the glassy state. The viscoelastic behavior of both extruded and white breads suggested that a secondary relaxation occurred around 10‡C. Another event was observed around 70‡C for low moisture sample, using DMTA. This event was attributed to disruption of low energy interactions.
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