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Feedback from co-designing innovative, low-herbicide-use systems with farmers: the role of tools in support of facilitation
No full textCOPRAA : Knowledge and tools for preventive and operational approaches to agroecological weedy plant managementInternational audienceReducing herbicide use requires multiple changes in agricultural practices, thought at the cropping system scale. These combined changes have numerous effects (which may limit the adoption of such innovative practices) and make it difficult to assess them by expert assessment. Hence, we used various models (FLORSYS, DEXiPM) to evaluate cropping systems co-designed by groups of farmers. The presentation of the assessment results allowed to broaden the perspective (calculation of new indicators) and to consider long term issues (e.g., resilience of a system in the face of a peak in weed pressure). We also showed that it is possible to use, under certain conditions (available time, training and support, simplicity) a design aid tool (DECIFLORSYS) during the workshop. Using it during the workshop makes it possible to provide evaluation results more quickly, to improve the description of the co-designed innovative system and/or to stimulate the design of a new system to improve sustainable weed management performances
Encapsulation of onion volatile compounds through spray drying process: Effects on volatile retention and structural modifications Results & Discussion Materials and Methods
No full textInternational audienceOnion (Allium cepa L.) is widely known for its flavor and medicinal properties. Onion cultivation covers an area of 25 392 ha, producing 802 388 tons in Morocco.The Fes-Meknes region contributes to more than 60% of the national production, with 454 600 tons (FAOSTAT 2022, FAO). Significant post-harvest losses (production losses reaching 40%) and loss of volatile compounds during drying (aroma and flavor).This study investigates the microencapsulation of volatile compounds present in red onion, aiming to enhance their stability, prolong their release, and preserve their bioactive properties for potential applications in food
Membrane vesicles produced by next-generation probiotics from the gut as innovative tools for human health
No full textInternational audienceProbiotics have long been recognized for their health-promoting properties, primarily through their interaction with the gut microbiota. In recent years, Next-Generation Probiotics (NGPs), including Akkermansia muciniphila and Faecalibacterium duncaniae, have gained attention due to their potential therapeutic applications. Beyond live bacteria, the concept of postbiotics, defined as non-viable bacterial components with health benefits, has emerged, with membrane vesicles (MVs) representing a promising new class. These nanosized extracellular structures, secreted by both Gram-positive and Gram-negative bacteria, are rich in bioactive molecules such as peptides, lipids, metabolites, and nucleic acids. Membrane vesicles have been shown to mediate intercellular communication, modulate immune responses, and influence gut barrier integrity. Their role in microbiota–host interactions makes them attractive candidates for novel therapeutic strategies, particularly in metabolic and inflammatory diseases. This review explores the current state of knowledge on MVs from NGPs, their functional properties, and their impact on health while also discussing future research directions and large-scale production challenges
Application of chemometric methods to assess food packaging safety
No full textInternational audienceThe management of substances present in food contact materials represents a major challenge for integrated safety assessment. In the French national project PackSafe, a generic safety assessment method involving several toxicological parameters was developed. A key hurdle in the toxicological analysis of food packaging extracts is that the solvents typically used for polymer extraction cannot be employed in bioassays due to incompatibility. To address this, a solvent exchange into biocompatible solvents such as ethanol, dimethyl sulfoxide (DMSO), or water is required. However, differences in solvent properties can alter the solubility of extracted molecules, potentially impacting the fidelity of the extract composition. To overcome this challenge, a new method was developed to ensure accurate solvent exchange while preserving the composition of the original extract. The strategy involved adding the biocompatible solvent either before or after the evaporation of the initial extraction solvent. The fidelity of the composition before and after the exchange was assessed using chemometric tools, particularly principal component analysis (PCA) conducted with the Workflow4Metabolomics (W4M) platform. This approach confirmed that adding the biocompatible solvent (DMSO) before evaporation preserved all molecules effectively. Once the solvent exchange was validated, chemical fingerprints of numerous extracts in biocompatible solvents were analyzed to classify them based on their similarity. A wavelet-transform-based signal processing method was applied, allowing the identification of key ions and the creation of unique chemical fingerprints for each sample. This classification system provides a rapid means to distinguish normal extracts from those with atypical compositions, potentially signaling excessive contamination. The developed method offers a reliable and efficient tool for both ensuring solvent exchange fidelity and monitoring food packaging extract safety
Bioanalytical workflow for exploring the chemical diversity and antioxidant capacity of grape juice peptides
No full textInternational audienceThe oxidative stability of wines refers to their intrinsicability to preserve organoleptic qualities during aging andbottle storage. When compromised, it can lead to aromadegradation. A significant contribution of sulfur-containing peptides (sulfur atoms) to the antioxidantmetabolome1-3 has led to the hypothesis that thismetabolome is defined during grape ripening andextracted from the must during pressing.The novelty of this work lies in the hypothesis that grape juice proteins are a major source of peptides,which are released during winemaking and contribute to antioxidant activity due to their nucleophilicproperties during wine aging. Our primary focus is on controlling the production of these peptidesupstream, in the grape juice, prior to fermentation. Here, we present first the purification of major grape-derived proteins primarily thaumatin-like proteins4 and chitinase4 to isolate them from other compounds,then an optimized protocol to generate a pool of peptides from purified grape juice proteins. Thisapproach enabled us to first assess their antioxidant capacity and, in the future, investigate their chemicaldiversity by LC-MS molecular profilin
A comprehensive review on plant protein-based food packaging: Beyond petroleum-based polymers
No full textInternational audienceIn the era of biodegradable packaging, protein-based biopolymers have emerged as a sustainable alternative to petroleum-based polymers due to their unique properties. Despite significant advances in this field, a comprehensive analysis of recent technological innovations with commercial viability assessments remains lacking. This review addressed this gap by systematically examining recent lab development in plant protein-based packaging, including sources, fabrication methods, real-time applications, commercial challenges, and their relationship to food packaging applications. Through analysis of recent studies, 2020-2025, we identify recent research trends that have focused on enhancing the properties of biodegradable polymers by incorporating antimicrobial, insecticidal, and antifungal agents, thereby creating active systems to prolong the shelf life of foods. Furthermore, our critical evaluation of advancements in fabrication techniques such as 3D printing, electrospinning, co-polymerization, casting, molding, extrusion, and coating has enabled the production of protein-based packaging with diverse shapes and properties. This review uniquely bridges the gap between laboratory innovations and commercial applications by examining current trends in sources, functions, applications, and future commercial challenges associated with plant protein-based packaging. By understanding the potential of these biopolymers, we can contribute to the development of sustainable and innovative packaging solutions within the food industries, offering a roadmap for both researchers and industry stakeholders
Politique Agricole et développement rural : quelle contribution du programme LEADER ?
No full textInternational audienceL'analyse des politiques agricoles conduit spontanément à identifier les fondements sectoriels des soutiens pour le maintien et le développement des activités agricoles dans un objectif de production de denrées alimentaires. Plusieurs chapitres du présent manuel se sont ainsi attachés à décrypter les ressorts et mécanismes du fonctionnement des marchés, de la formation des revenus ou encore des régulations des filières.Toutefois d'autres analystes, qu'ils soient économistes, politistes ou sociologues, proposent de décentrer le regard, de faire un pas de côté et de mettre la focale sur une composante plus méconnue des politiques agricoles, à savoir sa dimension territoriale. Cette démarche passe par le renouvellement des cadres de lecture (i) soit en analysant de nouvelles formes de régulation économique (Allaire, 2002 ; Laurent et Du Tertre, 2008) ou de leviers d'intervention dans une perspective du décloisonnement des cadres sectoriels (Trouvé et al, 2007), (ii) soit en identifiant d'autres fonctions que la seule fonction productive de l'agriculture (</div
Relationship between astringency perception and tongue tactile sensitivity
No full textInternational audienc
Soil microbiome in a perspective of plant resistance to abiotic stress
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Protein–Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures
No full textInternational audienceThe substitution of animal proteins with plant-based ones to fit environmental and economic demands is a challenge in gel applications. This study examined the thermal elation of mixtures of pea protein isolate (PPI) and egg white proteins (EWPs) at different PPI/EWP weight ratios (100/0, 75/25, 50/50, 25/75, 0/100) at pH 7.5 and 9.0. Viscoelastic and texture properties of the composite gels, along with the microstructure and molecular interactions involved in the gel network, were investigated. Except for PPI-EWP 100/0 at pH 9.0, all systems gelled with increasing gel hardness, springiness, and cohesiveness when EWP content increased. This was explained by the microstructure of the gels, wherein the presence of PPI enhanced the formation of aggregates embedded in the EWP network, thus loosening it. The rheological properties of the mixed gels were primarily influenced by the EWP network, involving disulfide bonds. However, upon the addition of PPI, hydrogen bonds and hydrophobic interactions predominated and the structure of the gel became more sensitive to pH as electrostatic repulsions interfered. Adjusting the ratio of PPI/EWP allows the production of gels with varying textures, and suggests the possibility of partially substituting egg white with pea proteins in food gel formulation