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Extraction of cellulose nanocrystals from various bamboo species for advancing packaging material in cassava starch-based films.
No full textInternational audienc
Sensory transfer between handfeel touch and mouthfeel: A guide for developing a tool to describe mouthfeel properties of red wines
No full textInternational audienceThe importance of mouthfeel in the comprehensive evaluation of red wine quality is widely acknowledged; however, instruments that are capable of differentiating between wines based on this attribute are scarce. The objective of this study was to develop handfeel touch reference materials that can be used to describe mouthfeel characteristics of red wine. This was achieved through a transdisciplinary approach based on the hypothesis that sensory transfer occurs between handfeel and mouthfeel. An initial list of 44 mouthfeel terms was compiled by 193 technical experts, wine sellers and regular consumers, from which 25 terms were selected for further consideration. Applying an art-based methodology, 74 handfeel touch reference standards were developed to exemplify the 25 mouthfeel terms. First, the capacity of the tactile references to differentiate between red wines was validated through a check-all-that-apply (CATA) strategy, with 31 participants describing six red wines. Then a sorting task was conducted on the 74 references, and the 19 most discriminant references were selected for inclusion in a final set of handfeel touch reference materials. The findings support the initial hypothesis of the study, namely that sensory associations exist between handfeel and wine mouthfeel. The results demonstrate that differences in the mouthfeel properties of wines can be described by the proposed CATA-based approach involving handfeel touch references. This confirms the sensory correspondence of handfeel cues and mouthfeel sensations elicited by red wines. The study provides practical guidelines for the development of reference materials that can be used to describe wine perception and to explore the mouthfeel perceptual space of wines
Apports d'outils d'évaluation dans des démarches de co-conception de systèmes de culture innovants pour la gestion durable des adventices
No full textDiagnostic et conception participative de systèmes de cultureCe volume fait suite au carrefour de l'innovation Inrae, organisé par Inrae, Agreenium et l'Institut Agro Dijon, les 26 et 27 novembre 2024 de restitution du projet sur les Connaissances et outils pour des démarches préventives et opérationnelles en gestion agroécologique des adventices (COPRAA).National 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.La diminution de l'usage d'herbicides nécessite de multiples changements de pratiques culturales, raisonnés à l'échelle du système de culture. Ces combinaisons de changements ont des effets nombreux (qui peuvent limiter l'adoption de telles pratiques innovantes) et rendre difficile leur évaluation par expertise. Dans le cadre de ce travail, nous avons utilisé différents modèles (FLORSYS, DEXiPM) pour évaluer des systèmes de culture co-conçus dans des collectifs d'agriculteurs et d'agricultrices. Cela a permis d'élargir le point de vue (calcul de nouveaux indicateurs) et de considérer le temps long (e.g. résilience d'un système face à un pic de pression adventice). Nous avons également montré qu'il est possible d'utiliser, sous conditions (temps disponible, formation et support, simplicité) un outil d'aide à la conception (DECIFLORSYS) en cours d'atelier, ce qui permet de fournir plus rapidement des résultats d'évaluation, de préciser le système innovant co-conçu et/ou de stimuler la conception d'un nouveau système innovant pour améliorer les performances de gestion durable des adventices
Molecularly imprinted electrochemical sensor for fast and direct determination of caffeic acid in wine
No full textInternational audienceCaffeic acid (CA) is widely distributed in the plant kingdom. As an antioxidant, it helps protect food and provides health benefits. Therefore, the determination of this compound in many food and beverage matrices is of particular interest. This study aimed to develop an electrochemical sensor based on a molecularly imprinted polymer (MIP) as a sensitive material for the quantitative determination of caffeic acid in wine. The functional monomer was selected based on molecular simulation. The MIP was polymerized on the surface of a screen-printed carbon electrode (SPCE) using 4-aminobenzoic acid (4-ABA) as a functional monomer and CA as a template. The electropolymerization was performed by cyclic voltammetry (CV) and was optimised to enhance the sensor's selectivity. CA detection by differential pulse voltammetry (DPV) showed a linear response between 0 and 40 μM (R2 = 0.9992), with a limit of detection of 0.68 μM (approximatively 1 mg⋅L−1). The MIP sensor demonstrated selectivity for CA over other interferents, as well as good repeatability and stability. It was successfully applied to wine samples, and its response was compared to that of the HPLC-UV quantification method. Beyond its application in the complex wine matrix, this new MIP-SPCE sensor could also be used to detect CA in various other food matrices
L'éthique du management : une promesse en question
No full textInternational audienceAssiste-t-on à un changement de vision de la finalité des entreprises et à l’émergence d’un nouvel esprit du management ? Les trois auteurs proposent de mettre en perspective l’appel des dirigeants et des managers à prendre en compte l’éthique dans les modes de gouvernance et les pratiques de management.Entre continuité et rupture, leurs prises de position sont éclairées par quatre études : une analyse de l’évolution des communications de quatre cercles patronaux sur la responsabilité des entreprises entre 1938 et 2023, une observation et une analyse de l’écart entre les discours et les pratiques managériales liés au télétravail dans une grande entreprise du numérique, une analyse comparative des discours institutionnels des équipes dirigeantes de start-up sur l’éthique d’entreprise, et une étude herméneutique des stratégies discursives et de diffusion médiatique des associations patronales.De la confrontation de ces analyses ressortent l’expression d’un nouvel ethos patronal et un savoir-être managérial qui participeraient de la responsabilité sociale, sociétale et environnementale des entreprises.Dans un contexte d’incertitude, l’appel à une prise en compte de l’éthique par le management peut-il être porteur d’une marque d’espérance
Streamlining metal analysis in wine: Matrix purification for simple lead detection by AAS or portable electrochemical sensor
No full textInternational audienceThis study presents a streamlined and gentle approach to the preparation of wine samples for lead determination, eliminating the need for concentrated acid digestion. The method relies on a pass-through solid-phase extraction (SPE) cleanup employing a polymeric styrene-divinylbenzene solid sorbent to selectively purify the wine matrix. Lead was quantified using either graphite furnace atomic absorption spectroscopy (AAS) or a portable electrochemical sensor (MetalSens, OliSens, France). Ultraperformance liquid chromatography (UPLC) analysis of phenolic acids and flavonoids confirmed that the purification step effectively removes most organic interferences without compromising lead detection, with recovery rates ranging from 94 to 101 %. This proposed matrix cleanup minimizes fouling of the pyrolytic AAS platform, enables reliable reuse of SPE cartridges for up to five cycles, and facilitates rapid and accurate electrochemical lead determination in wine, with deviations within 15 % of reference AAS measurements
Intégration d’un Jumeau Numérique et définition collaborative de ses usages dans le cadre d’une pédagogie active
No full textInternational audienceEn appui sur le projet JENII, cette contribution se propose de documenter un cas d’usage lié à l’intégration du Jumeau Numérique d’un atelier de production industrielle à un bloc d’enseignement déjà établi depuis plusieurs années en classe préparatoire de formation d’ingénieur. L’étude de la logique de conception et des différents rôles remplis par les acteurs de l’équipe pédagogique donne à voir des dynamiques de prescription (enseignant-concepteur) et de façonnage (tuteurs) des usages dont la mise en dialogue semble alimenter et définir chemin faisant les fonctions remplies par l’ingénieur pédagogique
Active Pectin/Carboxymethylcellulose Composite Films for Bread Packaging
No full textInternational audienceA new active composite film intended for bread packaging is described here. The active film has the aim of prolonging bread’s shelf life while avoiding the use of nanoparticles that, with very few exceptions, are a type of material not allowed by regulatory agencies like EFSA (European Food Safety Agency) and FDA (US Food and Drug Administration) in food contact materials. Moreover, the increasing consumer demand for natural and wholesome products, possibly “clean label”, and packaged in natural, non-petroleum-based materials has been taken into consideration. Accordingly, precursor materials from renewable sources were used to prepare the active film: pectin from citrus peel (PEC) and carboxymethyl cellulose (CMC) were used as the matrix, with oleic acid (OA) as plasticizer. Moreover, the bread preservative calcium propionate (CaP) was used as the crosslinker, and also zeolite microparticles loaded with silver ions (AgZ) were added to the films as an additional antimold agent. This strategy allows us to avoid the addition to bread of the now commonly used preservatives ethanol and calcium propionate, moving the latter to the packaging. Permeance measurements revealed excellent barrier properties against O2 and CO2, while the typical high water vapor permeance of polysaccharide films was mitigated by the non-hydrophilic OA plasticizer. Moreover, the quantities of Ag+ and CaP released in bread are low and below the limits imposed by regulatory agencies. The antimold activity of the films is excellent, with Aspergillus niger, Penicillium janthinellum, and wild-type Penicillim molds reduction on bread in the 99.20–99.95% range for the films containing only CaP and in the 99.97–99.998% range for the films containing both CaP and AgZ. Finally, the rheological properties of the film-forming solutions were investigated, demonstrating their potential application as coatings on natural packaging materials for bread, such as paper
Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review
No full textInternational audienceThe Maillard reaction is a complex chemical reaction that occurs between nucleophilic groups, such as thiolates or amino groups primarily from amino acids, peptides, proteins, and carbonyl groups, particularly from reducing sugars. The pH value of the medium is a key parameter controlling the kinetics of the Maillard reaction, as it influences the concentration of nucleophilic groups. Other specific conditions of reaction medium such as temperature, reaction time (or residence time in a process), and water activity also significantly influence the Maillard reaction. Understanding the impact of these parameters is essential for optimizing the Maillard reaction to enhance sensory attributes, nutritional qualities, and product stability during the storage and distribution of the final products. The Maillard reaction is responsible for the formation of desirable sensory qualities such as flavor, aroma, color, and texture in cooked and thermally processed foods, in addition to the improvement of nutritional value and shelf life of foods. In contrast, there are limitations in its industrial applications, as it can also generate harmful compounds such as acrylamide, N(6)-carboxymethyllysine, furans, and heterocyclic amines, as well as undesired changes in the nutritional value of the food. This review provides an overview of the Maillard reaction’s mechanism, influencing parameters, pros and cons, as well as some food industrial applications