Présentation

L’équipe s’intéresse à la transformation et à la valorisation de graines de céréales, pseudo-céréales, légumineuses et d’oléo-protéagineux et leurs co-produits. Partant d’un cœur historique sur la transformation des céréales, elle a élargi ses compétences à la transformation d’une diversité de graines du champ à l’assiette pour accompagner et anticiper les besoins liés à la transition agro-environnementale (pratiques agroécologiques, production biologique, systèmes à faibles intrants…) et sociale.  Elle développe une stratégie pluridisciplinaire en biochimie, physico-chimie, génie des procédés et nutrition. L’équipe couvre la première transformation, la seconde transformation et l’optimisation d’aliments du point de vue sanitaire, technologique et nutritionnel. 

Membres de l'équipe

Membres permanents

• Carole Antoine Assor, CR INRAE
• Reine Barbar,    MCF Institut Agro - Montpellier   
• Cécile Barron, CR INRAE    
• Claire Bourlieu-Lacanal, DR INRAE    
• Denis Cassan, AI INRAE
• Bernard Cuq, Prof. Institut Agro - Montpellier   
• Clarissa Detomi de Albuquerque, MCF Institut Agro - Montpellier   
• Valérie Lullien-Pellerin, DR INRAE
• Valérie Micard,    Prof. Institut Agro - Montpellier   
• Aurélie Putois, TR INRAE
• Mélina Robert,  AI INRAE
• Marie-Françoise Samson, IE INRAE

Contractuels et stagiaires

• Laetitia Ferrero, Ingenieure (Oct. 22-Sept. 24)
• Laurène Koegel, Doctorante (Oct. 22-25)
• Fanny Maigret, Ingénieure (Nov. 22-Avril 24)
• Adeline Milhau, Ingénieure (Fév.22-Avril 24)
• Pauline Pinel, Doctorante (Oct. 21-24)
• Marion Série, Doctorante (Oct. 23-26)
• Emma Soubirou, Assistant Ingénieur (Avril 24)
• Kevin Thomas, Ingénieur (Oct. 22-Avril 24)

Thématiques de recherche

• caractériser la structure et la composition biochimique des grain(e)s et co-produits de la plante à différentes échelles (organe, tissu, structure sub-cellulaire, polymère) pour suivre et mieux comprendre leur aptitude à la déstructuration ;
• définir le rôle des facteurs génétiques, environnementaux ou des opérations unitaires des procédés de transformation sur les structures, leurs compositions et propriétés fonctionnelles ;
• relier les mécanismes de restructuration des poudres obtenues de la déstructuration des matières premières aux propriétés d’usage des produits alimentaires (qualités nutritionnelles, sanitaires, …) ou non alimentaires (rhéologie,…).

Des approches d’ingénierie-reverse pour atteindre les propriétés visées des produits sont également mises en œuvre.

Sélection de références

Ducrocq, M., Boire, A.Anton, M., Micard, V., Morel, MH. Rubisco: A promising plant protein to enrich wheat-based food without impairing dough viscoelasticity and protein polymerization. Food Hydrocolloids 2020.10.1016/j.foodhyd.2020.106101

I. Berrazaga, J. Salles K. Laleg, C. Guillet, V. Patrac, C. Giraudet, O. Le Bacquer, M. Gueugneau, P. Denis, C. Pouyet, A.Pion, P. Sanchez, Y. Boirie, V. Micard and S. Walrand. Anabolic properties of wheat–legume mixed pasta products in old rats: Impact on whole-body protein retention and skeletal muscle protein synthesis. Nutrients, 2020, 12, 1596.doi:10.3390/nu12061596

Lullien-Pellerin V. (2020). Both genetic and environmental conditions affect wheat grain texture: Consequences for grain fractionation and flour properties. Journal of Cereal Science, 92, https://dx.doi.org/10.1016/j.jcs.2020.102917, https://hal.inrae.fr/hal-02625087

Barron C., Bar-L'Helgouac'H C., Champ M., Saulnier L. (2020-10). Arabinoxylan content and grain tissue distribution are good predictors of the dietary fibre content and their nutritional properties in wheat products. Food Chemistry, 328, 127111, https://dx.doi.org/10.1016/j.foodchem.2020.127111, https://hal.inrae.fr/hal-02887253

Bourlieu-Lacanal C., Astruc T., Barbe S., Berrin J.-G., Bonnin E., Boutrou R., Hugouvieux V., Le Feunteun S., Paës G. (2020-04-08). Enzymes to unravel bioproducts architecture. Biotechnology Advances, 41, 107546, https://dx.doi.org/10.1016/j.biotechadv.2020.107546, https://hal.inrae.fr/hal-02553024

 Berrazaga I., Bourlieu-Lacanal C., Laleg K., Jardin J., Briard-Bion V., Dupont D., Walrand S., Micard V. (2020-05-04). Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to “rapid” and “slow” animal proteins. PLoS ONE, 15 (5), e0232425, https://dx.doi.org/10.1371/journal.pone.0232425, https://hal.inrae.fr/hal-02571795

Nanda D., Kansci G., Rafflegeau S., Bourlieu-Lacanal C., Ngando Ebongue G., Genot C. (2020). Impact of post-harvest storage and freezing of palm fruits on the extraction yield and quality of African crude palm oil extracted in the laboratory. OCL Oilseeds and fats crops and lipids, 27, 52, https://dx.doi.org/10.1051/ocl/2020046, https://hal.inrae.fr/hal-02986863

 

Mayra A Mendez-Encinas, Dora E Valencia-Rivera, Elizabeth Carvajal-Millan, Humberto Astiazaran-Garcia, Valerie Micard, and Agustin Rascon-Chu. Fermentation of Ferulated Arabinoxylan Recovered from the Maize Bioethanol Industry. Processes, 9(1):165, January 2021. doi: 10.3390/pr9010165.URL https://hal.inrae.fr/hal-03251277.

Federico Ohlmaier-Delgadillo, Elizabeth Carvajal-Millan, Yolanda L Lopez-Franco, Mara A Islas-Osuna, Valerie Micard, Carole Antoine Assor, and Agustin Rascon-Chu. Ferulated Pectins and Ferulated Arabinoxylans Mixed Gel for Saccharomyces boulardii Entrapment in Electrosprayed Microbeads. Molecules, 26(9):2478, May 2021. doi: 0.3390/molecules26092478. URL https://hal.inrae.fr/hal-03234799.

Carole Antoine Assor, Denis Cassan, Elizabeth Carvajal-Millan, Antoine Bouchoux, and Valerie Micard. Making Dense Covalent Arabinoxylan Gels with High Swelling Properties: A Strategy Based on Water Extraction through Osmotic Compression. ACS Applied Polymer Materials, 3(12):6176{6185, December 2021a. doi: 10.1021/acsapm.1c01035. URL https://hal.inrae.fr/hal-03594494.

Charlotte Floret, Anne-Flore Monnet, Valérie Micard, Stéphane Walrand, Camille Michon. Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources. 2021. Critical Reviews in Food Science and Nutrition. https://dx.doi.org/10.1080/10408398.2021.1956426

Karima Laleg, Denis Cassan, Joël Abecassis, and Valérie Micard. Processing a 100% legume pasta in a classical extruder without agglomeration during mixing. Journal of Food Science, 2021, https://dx.doi.org/10.1111/1750-3841.15604

Kristiawan, M., Della Valle, G., Réguerre, AL., Micard, V., Salles, C. Artificial Oral Processing of Extruded Pea Flour Snacks. Food Eng Rev 13, 247–261 (2021). https://dx.doi.org/10.1007/s12393-020-09220-5

Wicochea-Rodríguez J. D., Rigou P., Lullien-Pellerin V., Chalier P. (2021). A new green insecticide for stored wheat grains: Efficiency against Rhyzopertha dominica and risk assessment. Journal of Cereal Science, 101, https://dx.doi.org/10.1016/j.jcs.2021.103312, https://hal.inrae.fr/hal-03337939

Boyer S. A., Haudin J.-M., Song V., Bourassier V., Navard P., Barron C. (2021). Transcrystallinity in maize tissues/polypropylene composites: First focus of the heterogeneous nucleation and growth stages versus tissue type. Polymer Crystallization, 4 (1), e10155, https://dx.doi.org/10.1002/pcr2.10155, https://hal.inrae.fr/hal-02967942

Mayer-Laigle C., Foulon L., Denoual C., Pernes M., Rondet E., Magueresse A., Barron C., Habrant A., Bourmaud A., Paës G. (2021-04-12). Flax shives-PBAT processing into 3D printed fluorescent materials with potential sensor functionalities. Industrial Crops and Products, 167, 113482, https://dx.doi.org/10.1016/j.indcrop.2021.113482, https://hal.inrae.fr/hal-03212290

Mayer-Laigle C., Haurie Ibarra L., Breysse A., Palumbo M., Mabille F., Lacasta Palacio A. M., Barron C. (2021-09). Preserving the Cellular Tissue Structure of Maize Pith Though Dry Fractionation Processes: A Key Point to Use as Insulating Agro-Materials. Materials, 14 (18), 5350, https://dx.doi.org/10.3390/ma14185350, https://hal.inrae.fr/hal-03364874

Berger M., Devaux M.F., Legland D., Barron C., Delord B., Guillon F. (2021-12-14). Darkfield and Fluorescence Macrovision of a Series of Large Images to Assess Anatomical and Chemical Tissue Variability in Whole Cross-Sections of Maize Stems. Frontiers in Plant Science, 12, 22 p., https://dx.doi.org/10.3389/fpls.2021.792981, https://hal.inrae.fr/hal-03528905

Barron C., Devaux M.-F., Foucat L., Falourd X., Looten R., Joseph-Aime M., Durand S., Bonnin E., Lapierre C., Saulnier L., Rouau X., Guillon F. (2021-12). Enzymatic degradation of maize shoots: monitoring of chemical and physical changes reveals different saccharification behaviors. Biotechnology for Biofuels, 14 (1), https://dx.doi.org/10.1186/s13068-020-01854-1, https://hal.inrae.fr/hal-03117590

Kergomard J., Paboeuf G., Barouh N., Villeneuve P., Schafer O., Wooster T., Bourlieu-Lacanal C., Vié V. (2021-05). Stability to oxidation and interfacial behavior at the air/water interface of minimally-processed versus processed walnut oil-bodies. Food Chemistry, 360, 129880, https://dx.doi.org/10.1016/j.foodchem.2021.129880, https://hal.inrae.fr/hal-03224107

Ferreira da Silveira T. F., Laguerre M., Bourlieu-Lacanal C., Lecomte J., Durand E., Figueroa-Espinoza M. C., Barea B., Barouh N., Castro I. A., Villeneuve P. (2021-04). Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions. LWT - Food Science and Technology, 141, 110892, https://dx.doi.org/10.1016/j.lwt.2021.110892, https://hal.inrae.fr/hal-03140416

Pineda-Vadillo C., Nau F., Guérin-Dubiard C., Bourlieu-Lacanal C., Capozzi F., Bordoni A., Dupont D. (2021-01-11). In Vivo Digestion of Egg Products Enriched with DHA: Effect of the Food Matrix on DHA Bioavailability. Foods, 10 (1), 6, https://dx.doi.org/10.3390/foods10010006, https://hal.inrae.fr/hal-03106881

Santos M. C. B., Barouh N., Durand E., Barea B., Robert M., Micard V., Lullien-Pellerin V., Villeneuve P., Cameron L. C., Ryan E., Ferreira M. S. L., Bourlieu-Lacanal C. (2021). Metabolomics of Pigmented Rice Coproducts Applying Conventional or Deep Eutectic Extraction Solvents Reveal a Potential Antioxidant Source for Human Nutrition. Metabolites, 11 (2), 110, https://dx.doi.org/10.3390/metabo11020110, https://hal.inrae.fr/hal-03143192

Grundy M.-L., Abrahamse E., Almgren A., Alminger M., Andres A., Bourlieu-Lacanal C., Ariëns R. M., Bastiaan-Net S., Brodkorb A., Bronze M., Comi I., Couëdelo L., Dupont D., Durand A., El S., Grauwet T., Heerup C., Heredia A., Infantes Garcia M., Jungnickel C., Kłosowska-Chomiczewska I., Létisse M., Macierzanka A., Mackie A., Mcclements D., Ménard O., Meynier A., Michalski M.-C., Mulet-Cabero A.-I., Mullertz A., Payeras Perelló F., Peinado I., Robert M., Secouard S., Serra A., Silva S., Thomassen G., Tullberg C., Undeland I., Vaysse C., Vegarud G., Verkempinck S. H., Viau M., Zahir M., Zhang R., Carrière F. (2021). INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies. Journal of Functional Foods, 82, 104497, https://dx.doi.org/10.1016/j.jff.2021.104497, https://hal.inrae.fr/hal-03224818
 

Villeneuve P., Bourlieu-Lacanal C., Durand E., Lecomte J., Mcclements D. J., Decker E. (2021). Lipid oxidation in emulsions and bulk oils: a review of the importance of micelles. Critical Reviews in Food Science and Nutrition, , 1-41, https://dx.doi.org/10.1080/10408398.2021.2006138, https://hal.inrae.fr/hal-03473175

Kergomard J., Carrière F., Barouh N., Villeneuve P., Vié V., Bourlieu-Lacanal C. (2021-11-29). Digestibility and oxidative stability of plant lipid assemblies: An underexplored source of potentially bioactive surfactants?. Critical Reviews in Food Science and Nutrition, , 1-20, https://dx.doi.org/10.1080/10408398.2021.2005532, https://hal.inrae.fr/hal-03464523

2022

Ducrocq, M., Morel MH., Anton M., Micard V., Guyot S., Beaumal V., Sole-Jamault V., and Boire A. Biochemical and physical-chemical characterisation of leaf proteins extracted from Cichorium endivia leaves. Food Chemistry, 381:132254, July 2022. doi:10.1016/j.foodchem.2022.132254. https://hal.inrae.fr/hal-03557587.

Ana Martinez-Lopez, Elizabeth Carvajal-Millan, Rafael Canett-Romero, Satya Prakash, Agustin Rascon-Chu, Yolanda Lopez-Franco, Jaime Lizardi-Mendoza, and Valerie Micard. Arabinoxylans-Based Oral Insulin Delivery System Targeting the Colon: Simulation in a Human Intestinal Microbial Ecosystem and Evaluation in Diabetic Rats. Pharmaceuticals, 15(9):1062, September 2022. doi:10.3390/ph15091062. URL https://hal.inrae.fr/hal-03768832.

Barbar, R., Mayer-Laigle, C., Beaugrand, J., Cuq, B., Barron, C. (2023). Comparison of hydration water properties of common and durum wheat brans upon grinding with different loading modes. Journal of Cereal Science, 114, 103786, https://doi.org/10.1016/j.jcs.2023.103786.

Brouns F., Geisslitz S., Guzman C., Ikeda T., Arzani A., Latella G., Simsek S., Colomba M., Gregorini A., Zevallos V., Lullien-Pellerin V., Jonkers D., Shewry P. (2022). Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?. Nutrition Bulletin, 47 (2), 157-167, https://dx.doi.org/10.1111/nbu.12551, https://hal.inrae.fr/hal-03686526

Lefèvre C., Bohuon P., Lullien-Pellerin V., Mestres C. (2022). Modeling the Thermal Denaturation of the Protein–Water System in Pulses (Lentils, Beans, and Chickpeas). Journal of Agricultural and Food Chemistry, 70 (32), 9980–9989, https://dx.doi.org/10.1021/acs.jafc.2c03553, https://hal.inrae.fr/hal-03748801

Berger M., Devaux M.-F., Mayer-Laigle C., Réau A., Delord B., Guillon F., Barron C. (2022). Friability of Maize Shoot (Zea mays L.) in Relation to Cell Wall Composition and Physical Properties. Agriculture, 12 (7), 951, https://dx.doi.org/10.3390/agriculture12070951, https://hal.inrae.fr/hal-03714151

Vidal O. L., Barros Santos M. C., Batista A. P., Andrigo F. F., Barea B., Lecomte J., Figueroa-Espinoza M. C., Gontard N., Villeneuve P., Guillard V., Rezende C. M., Bourlieu-Lacanal C., Larraz Ferreira M. S. (2022). Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation. Journal of Food Engineering, 312, 110744, https://dx.doi.org/10.1016/j.jfoodeng.2021.110744, https://hal.inrae.fr/hal-03336139

 Kergomard J., Carrière F., Paboeuf G., Artzner F., Barouh N., Bourlieu-Lacanal C., Vié V. (2022-06-22). Interfacial organization and phase behavior of mixed galactolipid-DPPC-phytosterol assemblies at the air-water interface and in hydrated mesophases. Colloids and Surfaces B: Biointerfaces, 217, 112646, https://dx.doi.org/10.1016/j.colsurfb.2022.112646, https://hal.inrae.fr/hal-03702655

Kergomard J., Carrière F., Paboeuf G., Barouh N., Bourlieu-Lacanal C., Vié V. (2022). Modulation of gastric lipase adsorption onto mixed galactolipid-phospholipid films by addition of phytosterols. Colloids and Surfaces B: Biointerfaces, 220, 112933, https://dx.doi.org/10.1016/j.colsurfb.2022.112933, https://hal.inrae.fr/hal-03822328

Klooster S., Villeneuve P., Bourlieu-Lacanal C., Durand E., Schroën K., Berton-Carabin C. (2022). Alkyl chain length modulates antioxidant activity of gallic acid esters in spray-dried emulsions. Food Chemistry, 387, 132880, https://dx.doi.org/10.1016/j.foodchem.2022.132880, https://hal.inrae.fr/hal-03652943

Barouh N., Bourlieu-Lacanal C., Figueroa-Espinoza M. C., Durand E., Villeneuve P. (2022). Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency. Comprehensive Reviews in Food Science and Food Safety, 21 (1), 642-688, https://dx.doi.org/10.1111/1541-4337.12867, https://hal.inrae.fr/hal-03474641

Agyemang B., Grabulos J., Hubert O., Bourlieu-Lacanal C., Nigen M., Lebrun M., Coffigniez F., Guillard V., Brat P. (2022-06-09). Properties of beeswax antifungal coatings obtained by high‐pressure homogenisation and their application for preserving bananas during storage. International Journal of Food Science and Technology, 57 (8), 5349 - 5356, https://dx.doi.org/10.1111/ijfs.15865, https://hal.inrae.fr/hal-03741969

Barros Santos M. C., Ribeiro da Silva Lima L., Thomaz dos Santos d'Almeida C., Mayrinck Victorio V. C., Cameron L. C., Bourlieu-Lacanal C., Simões Larraz Ferreira M. (2022-01). Foodomics in wheat flour reveals phenolic profile of different genotypes and technological qualities. LWT - Food Science and Technology, 153, 112519, https://dx.doi.org/10.1016/j.lwt.2021.112519, https://hal.inrae.fr/hal-03407975

Cancalon M., Barouh N., Hemery Y., Durand E., Guesnet P., Villeneuve P., Bourlieu-Lacanal C. (2022). Supplémentation des formules infantiles en acides docosahexaénoïque et arachidonique : effets sur le développement de l'enfant et difficultés associées à leur introduction. Cahiers de Nutrition et de Diététique, 57 (6), 370-383, https://dx.doi.org/10.1016/j.cnd.2022.04.007, https://hal.inrae.fr/hal-03708061

Santos M. C. B., Barouh N., Barea B., Villeneuve P., Bourlieu-Lacanal C., Ferreira M. S. L., Durand E. (2022-03). Sequential one-pot NaDES assisted extraction and biotransformation of rice bran: A new strategy to boost antioxidant activity of natural extracts. Process Biochemistry, , https://dx.doi.org/10.1016/j.procbio.2022.03.021, https://hal.inrae.fr/hal-03625486

Moustiés C., Bourlieu-Lacanal C., Hemery Y., Barea B., Villeneuve P., Servent A., Alter P., Lebrun M., Laillou A., Wieringa F., Avallone S. (2022). Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content. OCL Oilseeds and fats crops and lipids, 29, 13, https://dx.doi.org/10.1051/ocl/2022007, https://hal.inrae.fr/hal-03600890