Extending food shelf libre : alternative technologies proposed by Cirad

(1)

Extending food Shelf Life – Alternatives

Alternatives

technologies

proposed by Cirad

Montet Didier

,

El Sheikha

Aly, Durand Noël, Ducamp

Marie Noelle, Cissé

Mohamed, Reynes Max,

Pallet Dominique, Brat

Pierre, Bohuon Philippe,

Dornier Manuel, Vaillant

Fabrice,

Thierry Goli

Antoine Collignan

(2)

UMR 95 QUALISUD

Integrated

(3)

1-Study of metabolites of interest, nutritional and biological

and ogranoleptic

Axe 1

Caracterization and understanding of

fresh and processed foodstuffs

Axe 2

Process mastering for a better safety

and nutritional qualities

T

e

a

m

1 Scientific

Scientific structure of UMR in 2011

structure of UMR in 2011

T

e

a

m

2 4-Post récolte Traitements

&

sanitary quality of fresh

pr

od

ucts

5-Study couplage of transfert & reaction phenomenoms

3-Mastering micropo

llua

nts (residues, toxins )

2- Physiological mecanisms and elaboration of quality

6-Ingenierie of complexe food systems

T

e

a

m

1 T

e

a

m

3

(4)

Dominating questions of society after the 2

nd

World

War in Europe, presently and in future

Consumer

I‘m hungry! Is there anything to eat?

I‘d like something to eat!

What do we have?

I‘m nervous! How safe is my food?

Securing the food supply,

Manufacturing enough food _{Reducing surpluses}Food quality, Food safety

Question/Task

How can we feed the world ?

Field of conflicts between feed, food

Consumer

I‘m hungry! Is there anything to eat?

I‘d like something to eat!

What do we have?

I‘m nervous! How safe is my food?

Securing the food supply,

Manufacturing enough food _{Reducing surpluses}Food quality, Food safety

Question/Task

How can we feed the world ?

Field of conflicts between feed, food

Policy

Agricultural Research

Manufacturing enough food

„Food Security“

Reducing surpluses

„Food Safety“

Increase in agricultural production

Use of all resources

Quality research, Product quality Research on safety Process quality Effective use of resources 1990 1980 1970 1960 1950 1945 1950 1960 1970 1980 1990 2000 2010 2020 1945 2000 2010 2020 Year

between feed, food and fuel

Food Security and

Food Safety

Effective use of by-products; GM-crops Life Cycle studies Policy Agricultural Research

Manufacturing enough food

„

Security

Reducing surpluses

„Food Safety“

Increase in agricultural production

Use of all resources

Quality research, Product quality Research on safety Process quality Effective use of resources 1990 1980 1970 1960 1950 1945 1950 1960 1970 1980 1990 2000 2010 2020 1945 2000 2010 2020 Year

between feed, food and fuel

Food Security and

Food Safety

Effective use of by-products; GM-crops Life Cycle studies

High yields, healthly animals Protection of environment

(5)

Flash explosion

Flash explosion process

process

Aril

Épicarp

Mesocarp

(6)

(7)

F

lash explosion:

lash explosion: general

general view

view of pilot

of pilot

Fruits conveyors

Steam area

(8)

Main

Main characteristic

characteristic of

of flashed

flashed passion

passion juice

juice

Standard

juice

Flashed

purea

pH

3,2

3,8

Titrable acidity

44,3

31,5

O

₂

Content

100

20 Passion fruit juice

extraction

26

49 Anthyocians content

3.9

45.7 (mg/l)

(9)

Comparative of mangoes juices

(10)

Principle of osmotic evaporation

C

b

solution

Diluted

Concentrated

brine

P

wj

P

wb

hydrophobic

macroporous

membrane

C

_b

b

C

_j

m

C

_b

m

C

_j

b

water vapor

membrane

AIR

gaz

diffusion

evaporation

condensation

(11)

Membrane technology: Cold concentration

by osmotic evaporation

Brine outlet Tub ular Juice inlet Oulet juice Tub ular module 1m² Electric cupboard Brine inlet Flow control

(12)

Interests of the process

No difficulty to reach high TSS

⇒

high concentration level

Ambient temperature:

no thermal degradations

Total retention of non-volatile solutes

Losses of volatiles limited

⇒

high quality concentrates

Atmospheric pressure / easy to drive

⇒

moderated cost

The concentrated brine

Low water activity (a

w

< 0.8)

–

high soluble salt, multivalent salt

No toxicity

Moderate cost

⇒

CaCl

2

5.5 mol.l

-1

(45.5% w/w)

(13)

Quality of concentrates: orange juice

30 40 50 60 70

T

S

(

%

w

/w

)

Sucrose solution

Orange juice

100 L of juice on plate and

frame

PVDF membrane at 28°C

Fresh

juice

Osmotic

evaporation

Concentrate

TSS

(% w/w)

13.5

60.0 Acidity

(g/TSSkg)

0.89

0.89 Sucrose

(g/TSSkg)

3.3

3.3 Glu+Fru

(g/TSSkg)

3.3

3.4 Vit. C (mg/TSSkg)

24

22

0 10 20 0 ₂ ₄ ₆ ₈ ₁₀

Time (h)

Orange juice

(14)

Chips

Chips with

with low

low fat contents

fat contents produced

produced by

by frying

frying

technology

0,8 m 2,5 m

0,16 m

(15)

Production of green papaya chips formulated

with Blackberry Juice

chips

Osmotic

dehydration

Osmotic

dehydration

Frying

(16)

Combination

Combination of

of osmotic

osmotic dehydration

dehydration and

and frying

frying

Pineapple

Cashew

Papaya

(17)

New analytical technique to follow the

dynamics of microbial population:

DNA fingerprinting by PCR-DGGE applied to

toxinogenic fungi

(18)

PCR-DGGE (Polymerase Chain Reaction-Denaturing

Gradient Gel Electrophoresis)

Coffee sample

1)

Extraction of total DNA

microbial DNA and Food DNA

(yeast, fungi, bacterias)

2)

PCR

Amplification of a

ribosomal DNA

variable region by

specific primers

3)

Separation of different DNA by DGGE

Comparative analysis of sequences and

determination of microbial markers of specific area

28S fungi

16S bacteria

26S yeasts

Fungi

_Bacteria

(19)

Fungi 1

Fungi 2

Fungi 3

Same size amplicons

GCCGGC

CGGCCG

ATGC

TACG

GC clamp

(20)

Repetability

10 samples of the same lot

Coffee Ivory Coast

–

Extraction

–

Extraction

–

Purification

–

PCR

(21)

Competition between an inhibitor and Asp.

Westerdijikae

(22)

2 SCN

-

_{+ H}

2

O

2

LPO

2 OSCN

-

_{+ 2 H}

+

_{+ 2e}

-OSCN

-

_{+ protein-SH}

protein-S-SCN + OH

-Preservation

Preservation of fruits by the

of fruits by the lactoperoxydase

lactoperoxydase

system

system linked

linked to

to chitosan

chitosan: case of

: case of mango

mango

OSCN

-

_{+ protein-SH}

protein-S-SCN + OH

-Oxydation of sulphydryl proteins (enzymes) catalysed by LPO

Effect of LPS on microorganisms

• Structural damages or cytoplasmic membrane modifications

• Inhibition of the consumption of glucose, purines and amino acids and also

of the protein synthesis

(23)

Botryodiplodia.spp

Xanthomonas spp.

Colletotrichum spp.

Anthracnose

Botryodiplodia.spp

Xanthomonas spp.

Anthracnose

CHEMICAL

PROTECTION

• Fongicides

• Bactericides

PROBLEMS

(24)

Ripening(7 days

)

Microbiological

quality(12 days)

Non coated

Results

Ripening(7 days

)

quality(12 days)

Coated

24 1,5% Chitosan

_{1,5% Chit-LPS}

(25)

Salt soaking process

pH

acid

NaCl

(taste)

pH 4 to 5

Ex :tandoori; ceviche

Typical taste

Decontamination

Preservation

Hight salt

transfers

4 fonctions

Tendering

(26)

Thanks

Thanks!!

Technology

(27)

Membrane technology for juice stabilization &

concentration without temperature

Hollow fibers

(organic)

1 mm

Tubular multichannel

(28)

Clarified

Juice

Enzymatic

treatment

Pulpy juice

sterile

permeat

Membrane 0,2 mm

T < 35 °C

Membrane technology for juice

Juice

treatment

• free enzymes

• linked in bioreactor

rétentat

Pulpy juice

stabilised

With hight quality

(29)

(a)

Plate-fin heat exchange

(a)

Plate-fin heat exchange

Product was heated in a hermetically sealed test cell that was custom-designed in stainless steel.

The inner diameter was 50 mm and the inner height 7 mm.

Reactor capacity was 0.02 L of samples

A reactor to study behavior of food product

at high temperature to simulate frying conditions

(b)

(d)

(c)

exchange spoke Thermocouple Sample O-ring 20mm

(b)

(d)

(c)

exchange spoke Thermocouple Sample O-ring 20mm

Thermocouple located at the

geometrical centre of one

compartment

(30)

DGGE

Double strand DNA of the same size

from PCR

DNA most rich

in GC

Least concentrated in denaturing

agents

One band = one strain or

one clone

Linear gradient of

denaturings

Agents

(

urea/formamide)

DNA less rich

in GC

Most concentrated in denaturing

(31)

Problématique scientifique

Transferts

Gains (e, a, s)

Pertes

Réactivité

Matrice

Variables

Etat final

mf

Ta

Te

Ts

pH

2

31 Mod. Physico-chimiques

- Solubilisation

- dépolymérisation

- hydrolyses

- activation enzymes

- modification charges

- CRE

- modif. pH interne

- ….

Variables

procédé :

Nature acide

Ka

Tsel

Temps

[AH] [NaCl]

Prop TF

Ec

Crl

Text

Gm

3

1

(32)

Appréhender les équilibres chimiques dans la viande durant l’acidification ;

distribution des espèces chimiques

1

32 Etudier la dynamique et les mécanismes des transferts de matières

Relier équilibres et dynamique transferts aux modifications des propriétés

techno fonctionnelles (CRl, texture…).

2

3

(33)

2 2,5 3 3,5 4 4,5 5 5,5 6 0 0,005 0,01 0,015 0,02 0,025 [H+] (mol/l) p H

Courbe de

titration

Relation pH/H

_b

«« Signature de la viande

Signature de la viande »»

Pouvoir tampon

Prédiction de pH

[ ] [

]

(

pH

)

b

HCl

10 H

=

−

1 Equilibres chimiques

33 Relation pH/H

_b

Pouvoir tampon

Prédiction de pH

2 ,5 3 ,5 4 ,5 5 ,5 6 ,5 7 ,5 2,5 3,5 4,5 5,5 6,5 7,5 pH prédit p H e x p p alero n B TàF eg lef in D HC D P maq uer eau crevet t e D Flo t 1 D F lo t 2 ac.lact iq ue D F lo t 2 0 5 0 0 1 0 0 0 1 5 0 0 2 0 0 0 2 5 0 0 2 ,5 3 3 , 5 4 4 , 5 5 5 ,5 6 6 ,5 7 7 ,5 p H H b ( m m o l/ *k g M s v ia n d e ) DHC DP D F lo t1 B Tà F B P e g le f in c r e v e tte ma q u e r e a u D F lo t2 0 20 40 60 80 100 120 140 160 180 200 4 5 6 7 8 9 pH b é ta ( m m o l/ p H *k g d e v ia n d e )

FDinde 1 filet D 2 Bœuf TàF P Bœuf eglefin m aquereau crevette HC Dinde P Dinde

(34)

mécanismes transferts/déformations

Water

Acid

NaCl

Actin Myosin

_{Solution (t}

0

)

(

Cs < 0.3 mol kg-1₎ Swelling 60% DIFFUSION FILTRATION P_i< P_e

Expansion

= osmose +

répulsion ES

NH3+ NH3+ + + + + + + + + + +

Cl-Eau

Force motrice filtration = ΔP

2

34 Fig.5

FILTRATION DIFFUSION

NaCl

(

Cs > 0.3 mol kg-1₎ P_i> P_e Pi = Pe Myosin

Meat

Solution (t

₀

)

Shrinkage 30% NH3+ NH3+ + + + + + + + + + + Cl-Cl-

Cl-Eau

Force motrice filtration = ΔP

(35)

3 muscles de dinde, solutions binaires et ternaires

(AA et NaCl 0,25M)

3 Modifications des propriétés techno fonctionnelles

Résultats Univariés pour chaque VD (texture 13 02 09) Paramétrisation sigma-restreinte

Décomposition efficace de l'hypothèse Effet Degr. de Liberté force max SC force max MC force max F force max p ord. origine Bain Muscle Bain*Muscle Erreur Total 1 57324727 57324727 1083,086 0,000000 3 4101461 1367154 25,831 0,000000 2 2336308 1168154 22,071 0,000000 6 3732935 622156 11,755 0,000000 57 3016852 52927 68 13216178 force max VMM VMC VMG CRE *Aire à 7mm 0,0 0,5 1,0 F a c t. 2 : 1 2 ,0 1 %

35 Dureté de la viande (cuite) corrélée

négativement avec les variations de masse

des viandes marinées crues ou cuites, CRE.

Ternaires : les + fermes, VM les + faibles

Acide seul : les + tendres, VM les + fortes

3 muscles confondus.

-1,0 -0,5 0,0 0,5 1,0 Fact. 1 : 75,34% -1,0 -0,5 F a c t. 2 : 1 2 ,0 1 %

Var. à obs. actives : Muscle Var. illust rative : Bain

Active Suppl. e ee s s s a a a sa sa sa s a sa e ee e e e s s s s s s a a a a a a sa sa sa sa sa sa e e s s a a sa sa -5 -4 -3 -2 -1 0 1 2 3 4 5 Fact. 1 : 75,34% -3,0 -2,5 -2,0 -1,5 -1,0 -0,5 0,0 0,5 1,0 1,5 2,0 2,5 F a c t. 2 : 1 2 ,0 1 %