Caroline Pénicaud

French National Institute for Agriculture, Food, and Environment (INRAE) | INRAE · Génie et Microbiologie des Procédés Alimentaires (GMPA)

Facing the ecological and social crisis that the agrifood systems cross, a profound transformation of food systems is required, necessitating systemic and sustainable innovations. Sustainability assessments are generally performed to identify and/or validate the improvement in sustainability conferred by a designed artifact relative to the current...

Cheese production causes significant environmental impacts, which have to be reduced. In France, a lot of different cheeses are available, made from different milks but also from different cheese technologies. The goal of this study was to understand the origin of the environmental impact variation between cheeses made from different technologies a...

Food production is associated with significant environmental impacts. To reduce these, it is first essential to better understand the environmental implications of production processes, and how these can vary among different products. Historically, most studies in this area have focused on comparing environmental impacts among different food catego...

Most of the time, Life Cycle Assessments (LCA) of food products are performed only on one representative of a food category. This doesn't allow us to understand the possible variations of environmental impacts within a food product category and the responsible factors for these variations. For this reason, LCAs were conducted for 80 different indus...

There is an urgent need to reduce the strong environmental impact of food production and consumption, which are expected to increase in the coming years due to the growing world population. Life cycle assessment (LCA) is a known method for environmental evaluation worldwide. In the case of food products, LCAs are often carried out on a single repre...

Life cycle assessment (LCA) was used to address the environmental benefit of using Equilibrium Modified Atmosphere Packaging (EMAP) at ambient temperature as an alternative to the use of conventional macro perforated packaging (MPP) and refrigeration in the strawberries’ farm to fork system. In this purpose, the environmental impact of strawberries...

CONTEXT Researchers studying agriculture and researchers studying food share common interests in working on the sustainability of agrifood systems. Yet, they form two distinct scientific communities, which often struggle to work together due to both scientific specialization and existing disconnections between agriculture and food production standa...

This paper presents data on model cheeses extracted from the BaGaTel database. The data are issued from 6 different research projects in which data on composition, rheological and sensory properties were collected. The manufacturing of the 68 different samples is described. For each model cheese, data are available on final composition (lipid, prot...

The BaGaTel database, guided by an ontology of dairy gels, has been developed to organise and integrate data on dairy products (process, composition, structure, nutritional, sensory and environmental quality), using a common vocabulary and metadata organisation. BaGaTel was queried to explore relationships between composition, rheological propertie...

Consumers are being encouraged to increase the proportion of plant protein in their diets to enhance the sustainability of food systems. One approach is to develop plant-protein-rich foods that are acceptable to consumers. This study examined French people’s reactions to cheese alternatives—new fermented products that mixed animal and plant protein...

In the present paper, the Layer by Layer (LbL) method using β-lactoglobulin and sodium alginate was performed to individually encapsulate Saccharomyces cerevisiae cells in microorganized shells in order to protect them against stresses during dehydration. Higher survival (∼1 log) for encapsulated yeast cells was effectively observed after air dehyd...

Production of lactic acid bacteria starters for manufacturing food, probiotic, and chemical products requires the application of successive steps: fermentation, concentration, stabilization, and storage. Despite process optimization, losses of bacterial viability and functional activities are observed after stabilization and storage steps due to ce...

To provide answers to sustainability challenges, a database called BaGaTel, guided by the PO² ontology, has been built to integrate data to reformulate dairy products taking into account nutritional and sensory properties together with environmental concerns. In this paper, BaGaTel was queried to address questions dealing with the eco-design of har...

Production agricole et transformation alimentaire demeurent encore aujourd’hui deux champs de recherche fortement déconnectés. En effet, les chercheurs qui étudient la production agricole et les chercheurs qui s’intéressent aux aliments et à la transformation alimentaire constituent deux communautés scientifiques distinctes, qui, bien que partagean...

L’objectif de cette étude est de permettre la mise en relation de données hétérogènes, issues de projets divers grâce à leur implémentation dans une base de données appelée BaGaTel, structurée selon une ontologie. L’exemple choisi pour cette mise en relation de données est le fromage, dont les différents paramètres et spécificités ont été renseigné...

To source food ingredients produced by best practice, reducing food loss in the processing line and implementation of new technologies are some examples of changes in the management in the food and drink sector that may offer advantages from a sustainability perspective. There are several tools and methods for evaluating sustainability for a food p...

Among food ingredients, concentrates of lactic acid bacteria are widely used as starters for producing cheeses, fermented milks, meats, vegetables and beneficial health products (probiotics). The first objective of this study was to identify environmental hotspots of the production system of lactic acid bacteria concentrates. The second was to comp...

This article presents an overview of five use-cases that illustrate food-system modeling approaches, most of them combining quantitative and qualitative methods. The cases deal with issues as diverse as: the modeling of winemaking fermentation; the choice of a food packaging material; the design of solid foam cereal products; argumentation modeling...

For the first time, synchrotron infrared was performed on yeast during dehydration processes in real time with simultaneously controlling relative humidity and temperature. This leaded us to investigate the biochemical modification in relation to dehydration of Saccharomyces cerevisiae. The correlation between hydration level and yeast survival was...

This paper focuses on the knowledge representation for an interdisciplinary project concerning transformation processes in food science. The use case concerns the production of stabilized micro-organisms performed at INRA (French National Institute for Agricultural Research). Experimental observations are available for some inputs of the production...

The encapsulation techniques are applied in various fields and for various applications. The layer-by-layer self-assembly (LbL), one of the encapsulation techniques, is built by the electrostatic attraction between oppositely charged polyelectrolytes, and the topmost layer determines essentially the sur-face properties of the edifice. This techniqu...

Active dried yeast cells have been widely used in the food industry for several applications in baking, wine and beer production, etc. These organisms are unstable when being removed from their environment and exposed to stabilization processes (drying, freezing, freeze drying...) (1, 4). The high temperature gradients currently applied in these pr...

Organisms that can withstand anhydrobiosis possess the unique ability to temporarily and reversibly suspend their metabolism for the periods when they live in a dehydrated state. However, the mechanisms underlying the cell's ability to tolerate dehydration are far from being fully understood. The objective of this study was to highlight, for the fi...

This work aimed at characterizing the biochemical and biophysical properties of the membrane of Lactococcus lactis TOMSC161 cells during fermentation at different temperatures, in relation to their freeze-drying and storage resistance. Cells were cultivated at two different temperatures (22 and 30 °C) and were harvested at different growth phases (...

This study inventories emissions based on data collected from literature, field and Ecoinvent database. A general eco-design method for biomass drying process is suggested. The main target is to develop an assessment CAPE tool that allows comparing environmental impacts, different operating conditions and fuel types to support decision makers for a...

The mechanisms of cellular damage that lactic acid bacteria incur during freeze-thaw processes have not been elucidated to date. Fourier transform infrared spectroscopy was used to investigate in situ the lipid phase transition behavior of the membrane of Lactobacillus delbrueckii ssp. bulgaricus CFL1 cells during the freeze-thaw process. Our objec...

In order to give insight into β-carotene degradation mechanism during the storage of dried orange-fleshed sweet potato, and particularly into the role of isomers and norisoprenoids formation, multi-response kinetic modelling was applied. Determination of degradation compounds were carried out by HPLD-DAD and SPME-GC-MS as a function of time between...

Freezing is the main industrial strategy for preserving the viability and functionalities of concentrates of lactic acid bacteria (LAB). However, it is still a critical step in the production of LAB concentrates, which affects both the viability and acidifying activity upon thawing. Cell membrane is the primary site for freezing injury. During coo...

Oxygen solubility and diffusivity in food are two key parameters to understand and quantify the impact of oxygen on food oxidation. A limiting step to the acquisition of these data is the availability and feasibility of methodologies to quantify oxygen content in food and especially in solid foods, even though some recent and significant progress h...

The oxidation of ascorbic acid was chosen as a case study to investigate the effect of experimental errors and their propagation on the identification of the parameters of a kinetics law involving both ascorbic acid and oxygen content, on a typical food storage temperature range (8-33 degrees C) and under conditions representing anaerobic storage (...

The aim of this study was to gain further insight into β-carotene thermal degradation in oils. Multiresponse modeling was applied to experimental high-performance liquid chromatography–diode array detection (HPLC–DAD) data (trans-, 13-cis-, and 9-cis-β-carotene concentrations) during the heat treatments (120–180 °C) of two β-carotene-enriched oils,...

Introduction. Food processing significantly lowers the quality of fruits and vegetables, which is a major concern for the food industry. Micronutrients are particularly affected, and among them beta-carotene, which exhibits very interesting sensory, nutritional and biological properties. The literature concerning beta-carotene degradation is extens...

A mechanistic model was developed taking into account both oxygen and ascorbic acid transfer phenomena and oxidation reaction of ascorbic acid. Studied system was cylindrical agar gel initially spiked with ascorbic acid and exposed to air on one face. This model describes oxygen and ascorbic acid diffusion (using Fick's law) and ascorbic acid oxida...

A rapid and easy to handle (on-line monitoring) method to achieve oxygen sorption kinetics was developed and tested on a large range of food products. Measurements were performed using luminescence sensors placed into of a thin layer of food material exposed to increasing oxygen contents in the atmosphere. From oxygen sorption kinetics diffusivity...

A rapid, easy to handle and low cost assay of ascorbic acid was developed, which consists in miniaturization on microplate of a redox reaction monitored spectrophoto metrically, the signal being directly related to the concentration of ascorbic acid in the sample. This method was investigated in accordance with the prerogative of regulation coverin...

Dissolved oxygen in food can react with lipids, proteins, sugars, vitamins, flavour compounds, leading to a decrease in nutritional and organoleptic qualities of food during processing and storage. The objective of this study is thus to initiate and develop an approach allowing study and modelling of the impact of oxygen on oxidation kinetics in fo...

Dissolved oxygen, due to atmospheric oxygen transfer through food, lowers the overall nutritional, chemical, and physical qualities of food during storage and marketing, causing food product less acceptable or unacceptable to consumers. Oxygen can react with all food components: lipids, proteins, sugars, and vitamins. To imagine new strategies of p...