Physicochemical properties of wild and cultivated macroalgae harvested in the Canadian boreal-subarctic transition zone.

is a brown seaweed used as a food ingredient. The aim of this work was to study possible differences between chemical composition, color, mode of cultivation, harvesting period and site and its environmental conditions. Water temperature, salinity, radiation, and fluorescence were monitored in each harvesting site.

In Vitro Bioaccessibility of Proteins and Bioactive Compounds of Wild and Cultivated Seaweeds from the Gulf of Saint Lawrence.

Despite the increased interest in macroalgae protein and fibers, little information is available on their bioaccessibility. The application of an in vitro gastrointestinal digestion model to study the degree of disintegration and release of proteins with expressed bioactivities from wild and cultivated and was proposed in this study. Macroalgae from the Gulf of St Lawrence, Canada, were submitted to digestive transit times of 2 (oral), 60 (gastric) and 120 (duodenal) minutes.

Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes.

A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities.

Analysis of Microbiota Persistence in Quebec's Terroir Cheese Using a Metabarcoding Approach.

Environmental short amplicon sequencing, or metabarcoding, is commonly used to characterize the bacterial and fungal microbiota of cheese. Comparisons between different metabarcoding studies are complicated by the use of different gene markers. Here, we systematically compare different metabarcoding molecular targets using V3-V4 and V6-V8 regions of the bacterial 16S rDNA and fungal ITS1 and ITS2 regions.

The applications of conventional and innovative mechanical technologies to tailor structural and functional features of dietary fibers from plant wastes: A review.

Plant food wastes generated through the food chain have attracted increasing attention over the last few years not only due to critical environmental and economic issues but also as an available source of valuable components such as dietary fibers. However, the exploitation of plant waste remains limited due to the lack of appropriate processing technologies to recover and tailor fiber functionalities. Among the different technologies developed for waste valorization, mechanical techniques were suggested to be a promising and sustainable strategy to extract fibers with improved functionalities.

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review.

Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging.

Impact of Ultra-High-Pressure Homogenization of Buttermilk for the Production of Yogurt.

Despite its nutritional properties, buttermilk (BM) is still poorly valorized due to its high phospholipid (PL) concentration, impairing its techno-functional performance in dairy products. Therefore, the objective of this study was to investigate the impact of ultra-high-pressure homogenization (UHPH) on the techno-functional properties of BM in set and stirred yogurts. BM and skimmed milk (SM) were pretreated by conventional homogenization (15 MPa), high-pressure homogenization (HPH) (150 MPa), and UHPH (300 MPa) prior to yogurt production.

Functionality of Cricket and Mealworm Hydrolysates Generated after Pretreatment of Meals with High Hydrostatic Pressures.

The low consumer acceptance to entomophagy in Western society remains the strongest barrier of this practice, despite these numerous advantages. More positively, it was demonstrated that the attractiveness of edible insects can be enhanced by the use of insect ingredients. Currently, insect ingredients are mainly used as filler agents due to their poor functional properties.

Role of Amino Acids in Blood Glucose Changes in Young Adults Consuming Cereal with Milks Varying in Casein and Whey Concentrations and Their Ratio.

Background: Increasing the total protein content and reducing the casein to whey ratio in milks consumed with breakfast cereal reduce postprandial blood glucose (BG).

Objectives: We aimed to explore associations between plasma amino acids (AAs), BG, and glucoregulatory hormones.

Methods: In this repeated-measures design, 12 healthy adults consumed cereal (58 g) and milks (250 mL) with 3.

Symposium review: The dairy matrix-Bioaccessibility and bioavailability of nutrients and physiological effects.

Several studies have linked food structure and texture to different kinetics of nutrients delivery. Changes in some nutrients' release rate, such as proteins and lipids, could induce different physiological effects (e.g.

Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials.

This work compared in vitro and in vivo digestion of breakfast cereal with milks containing high protein concentration (9.3 wt%) and the normal protein ratio (80 casein : 20 whey) or a modified ratio (40 casein : 60 whey) and with a water-permeate control. The in vivo study indicated that high protein concentration and modified ratio in milks delays the postprandial appearance of blood glucose (BG) and amino acids due to delayed gastric emptying and hormonal responses.

Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model.

Cheese characteristics, such as composition or textural properties, can impact the matrix degradation rate which could modulate the bioaccessibility of fatty acids during digestion. The aim of this study was to identify texture parameters influencing cheese degradation in a gastrointestinal environment. A static in vitro digestion model has been used on nine commercial cheeses: young and aged cheddar, regular and light cream cheese, parmesan, feta, camembert, mozzarella, and sliced processed cheese.

Reprint of "Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses".

The aim of this study was to better understand the effect of calcium on the bioavailability of milk lipids from a cheese matrix using a rat model. Cheddar-type cheeses were manufactured with one of three types of anhydrous milk fat, control, olein or stearin, and salted with or without CaCl. The cheeses were fed to rats and postprandial lipemia was monitored.

Individual and sequential effects of stirring, smoothing, and cooling on the rheological properties of nonfat yogurts stirred with a technical scale unit.

Few studies have considered the impact of unit operations during stirred yogurt manufacture because their operational sequence is difficult to replicate at the laboratory scale. The aim of this study was to investigate the individual and sequential effects of stirring in the yogurt vat, smoothing, and cooling on the rheological properties of yogurts, using a technical scale unit simulating some industrial conditions. The yogurts were prepared from a milk mixture that was standardized to contain 14% total solids, 0% fat, and 4% protein, and then homogenized, heated (94.

Postprandial lipemia and fecal fat excretion in rats is affected by the calcium content and type of milk fat present in Cheddar-type cheeses.

The aim of this study was to better understand the effect of calcium on the bioavailability of milk lipids from a cheese matrix using a rat model. Cheddar-type cheeses were manufactured with one of three types of anhydrous milk fat, control, olein or stearin, and salted with or without CaCl. The cheeses were fed to rats and postprandial lipemia was monitored.

Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence.

Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, , in animals and in humans.

Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial.

In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans has not yet been evaluated. In healthy subjects, we compared the impact of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h and on the incremental area under the curve (iAUC) of plasma triglycerides.

Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees.

Blueberry composition was characterized for 6 cultivars. It contains a good amount of dietary fiber (10% to 20%) and pectin (4% to 7%) whose degree of methylation (DM) is sensitive to food processing. A low temperature blanching (LTB: 60 °C/1 h) was applied on blueberry purees to decrease pectin DM, in order to modulate puree properties and functionalities (that is, viscosity and stability), and to enhance pectin affinity toward other components within food matrices.

Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions.

Calcium plays an important role in intestinal lipid digestion by increasing the lipolysis rate, but also limits fatty acid bioaccessibility by producing insoluble Ca soaps with long-chain fatty acids at intestinal pH conditions. The aim of this study was to better understand the effect of Ca on the bioaccessibility of milk fat from Cheddar-type cheeses. Three anhydrous milk fats (AMF) with different fatty acid profiles (olein, stearin, or control AMF) were used to prepare Cheddar-type cheeses, which were then enriched or not with Ca using CaCl during the salting step.

Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels.

Protein and polysaccharide mixed systems have been actively studied for at least 50years as they can be assembled into functional particles or gels. This article reviews the properties of electrostatic gels, a recently discovered particular case of associative protein-polysaccharide mixtures formed through associative electrostatic interaction under appropriate solution conditions (coupled gel). This review highlights the factors influencing gel formation such as protein-polysaccharide ratio, biopolymer structural characteristics, final pH, ionic strength and total solid concentration.

Acute effects of protein composition and fibre enrichment of yogurt consumed as snacks on appetite sensations and subsequent ad libitum energy intake in healthy men.

The objective of the study was to assess the impact of protein composition and/or fibre enrichment of yogurt on appetite sensations and subsequent energy intake. In this double-blind crossover study, 20 healthy men (aged 32.4 ± 9.

Role of seaweed laminaran from Saccharina longicruris on matrix deposition during dermal tissue-engineered production.

Our laboratory has developed a technique to reconstruct in vitro tissue from human cells using the self-assembly tissue-engineering method, which utilizes the ability of fibroblasts to deposit the matrix they secrete. The time necessary for tissue construction, several weeks, is a drawback for many clinical uses. We hypothesized that the addition of laminaran can increase the deposition of matrix, speeding up the production of the tissue.

Alpha-amylase and alpha-glucosidase inhibition is differentially modulated by fucoidan obtained from Fucus vesiculosus and Ascophyllum nodosum.

Fucoidan is a water-soluble, negatively charged, biologically active polysaccharide found in great abundance in brown marine algae. However, the inhibition of α-amylase and α-glucosidase by fucoidan derived from two algal species (Ascophyllum nodosum and Fucus vesiculosus) harvested at different periods (accounting for seasonal and yearly variations) has never been investigated. It was found that fucoidans inhibited α-glucosidase differently, depending on the algal species from which it was extracted and the algae's season of harvest.

Effects of juices enriched with xanthan and β-glucan on the glycemic response and satiety of healthy men.

This study compared the effects of 3 palatable juices enriched with different polysaccharides with a control nonenriched juice on glucose and insulin responses as well as on appetite sensations and determined whether the polysaccharide-induced viscosity contributed to the effects of enriched juices on these variables. Using a randomized crossover design, 14 healthy male subjects consumed 4 juices: 3 juices were enriched with either xanthan gum, β-glucan, or a mix of xanthan gum and β-glucan, and the control juice had no added polysaccharides. Viscosity was measured at a shear rate of 30 s(-1), which represented an approximation of the viscosity in the gastrointestinal tract.

Changes in the physical properties of xanthan gum induced by a dynamic high-pressure treatment.

The effect of microfluidization, a dynamic high pressure treatment, on xanthan gum was investigated in views of enlarging its potential applications. Samples were characterized chemically and physically (molecular weight, intrinsic viscosity, flow behavior and flow induced birefringence). Particular interest was given to the correlation between the level of degradation and aggregate content to the flow behavior and flow-induced birefringence.