Marie-Elisabeth Cuvelier

AgroParisTech, centre de Massy, France · UMR Engénierie Procédés Aliments

Estimates of the activity of antioxidants in the literature often appear inconsistent. In the specific case of the DPPH∙ test, the diversity of measurements may arise from variations in the protocols followed. This paper proposes an unbiased method which models the reduction mechanism. This method is applied to the reduction of DPPH∙ by ferulic aci...

The encapsulation of polyunsaturated fatty acids (PUFAs) in powder by spray drying oil-in-water (O/W) emulsion containing antioxidant is used both to modify their handling properties and to preserve their functional properties. In this study, the influence of the process conditions (e.g. during production of emulsion and drying) on the oxidative st...

The amount of dissolved oxygen (O2) in oils is one of the major factors that affect the extent of oil oxidation reactions. The aim of this work was to develop an experimental method to determine the Henry's law constant in oils, using a portable optical device for easy and non-intrusive O2 partial pressure measurement. The principle is based on the...

This study focused on the extraction and physicochemical characterization of proteins from larvae and larvae meal of Tenebrio molitor. The larvae were subjected to a protein extraction process which involved a thermo-mechanical pre-treatment to produce the larvae meal. Soluble proteins from larvae and from larvae meal were subsequently extracted by...

Tween®40, a non-ionic emulsifier, was studied regarding its influence on the partitioning of vanillic acid, chosen as a model of phenolic antioxidants, in oil/water emulsions. Three oil-in-water (30:70) systems at pH 3.5 were compared: an oil/water two-phase system, a system with oil/water/Tween just mixed, and an emulsified oil/water/Tween system....

Lipophilic compounds such as polyunsaturated fatty acids (PUFAs) and antioxidants can be encapsulated by spray drying in order to protect and prolong their functionalities and get new handling properties. The aim of this work was to study the effect of both the spray drying stage and storage (60 °C — 50% RH) on the oxidation of lipophilic compounds...

The formulation and structure of initial liquid emulsion have an impact on the efficiency of encapsulation (encapsulated oil quantity) in spray dried particles (dried emulsions) and must be adapted to spray drying. Two different protocols were tested varying the concentration of emulsifier (Tween® 20), conditions of homogenization and concentration...

Folate losses in thermally treated foods are mainly due to oxidation. Other mechanisms and folate vitamers behaviour are poorly described. Our study evaluated oxygen impact on total folate degradation and derivatives’ evolution during thermal treatments. Spinach and green bean purees were heated, in an instrumented reactor, in anaerobic conditions,...

This paper investigates the effect of ingredients on the reactions occurring during the making of sponge cake and leading to the generation of volatile compounds related to flavour quality. To obtain systems sensitive to lipid oxidation (LO), a formulation design was applied varying the composition of fatty matter and eggs. Oxidation of polyunsatur...

Vegetable oils are chemically unstable due to the sensitivity to oxidation of their unsaturated fatty acids. The oxidative mechanisms are based on complex and radical reactions that always result in a significant loss of oil quality in both sensorial (rancidity) and nutritional values (loss of polyunsaturated fatty acids and vitamin E). Monitoring...

Feasibility of producing, at pilot scale (5 kg), stable oil in water emulsions with size of 1–2 μm and 100–200 nm was investigated in relation with the oil content of the emulsion (4%, 8% and 12% w/w) and with the composition of the aqueous phase.Sunflower oil was used as a model for oil-based compounds. Acacia gum (AG) was used as emulsifier and p...

This paper deals with the measurement of total polar compounds in thermo-oxidized vegetable oils. A rapid method based on differential scanning calorimetry (DSC) is developed and validated against the reference method based on column chromatography. A not oil-specific correlation was established between total polar compounds (TPC) and crystallizati...

Vegetable oils are chemically unstable due to the sensitivity to oxidation of their unsaturated fatty acids. The oxidative mechanisms are based on complex and radical reactions that always result in a significant loss of oil quality in both sensorial (rancidity) and nutritional values (loss of polyunsaturated fatty acids and vitamin E). Monitoring...

L'activité des antioxydants alimentaires dépend d'une multitude de facteurs liés à la fois à la nature même des antioxydants et à leur mode d'action, et à la nature du milieu à protéger et des conditions de conservation. Après quelques rappels sur le mécanisme d'action des antioxydants et les facteurs qui induisent l'oxydation, cette revue présente...

Cited By (since 1996):2, Export Date: 18 October 2014

The effects of temperature, heating time (continuous or discontinuous mode), and water steam on sunflower oil deterioration have been investigated. Oil was heated at three temperatures, 120, 150, and 190 °C, during a total period of 60 h to achieve a wide range of degradation degrees. At 190 °C, 9 h of discontinuous heating were achieved, and oil d...

Many food active molecules such as antioxidants and aromas, exist in an oil form which may be easily oxidised. They are often prepared as a dosed, free-flowing powder, for storage protection and controlled release purposes. Oil encapsulation in powder was tested using a vegetable oil (VO) chosen as a model (5% w of dry matter) with a support of mal...

Many active components (anti-oxidants, aromas) are lipophilic substances, available in liquid form and have to be protected from the environment. Encapsulation of oil drops into a solid matrix is regarded as an efficient protection method and a means of formulating liquid compounds in a solid dosed form.The aim of this study is to investigate the f...

The efficiency of phenolic antioxidants in protecting paprika carotenoids against discoloration was studied in a model gel system that was exposed to radiation of 274 nm at 20 °C. The fading of the colour of the gel was followed over a 6-h period. Fifty percent of the colour faded from the control after 70 min of radiation. The ability of each anti...

Antioxidant activity of vegetable extracts is related to the nature and the amount of active components, mainly polyphenols; therefore, a correct quantification of these molecules should be required to define their concentration in such kind of vegetable extracts. A fast and accurate method to calculate molar absorption coefficients (epsilon), by u...

Oil-in-water emulsions were prepared with 30% stripped sunflower oil, stabilized by 20 g/L BSA and homogenized under high pressure to obtain a mean droplet size near 0.5 μm. The emulsions were shown to be physically stable during storage in a shaker at 47°C for 5 d. Such a medium was suitable to test the efficiency of different types of antioxidant...

Interactions between phenolic antioxidants in binary systems were determined by adding two antioxidants simultaneously in equimolar proportions to an aqueous dispersion of linoleic acid that was then subjected to 2,2′-azobis (2-amidinopropane) dihydrochloride-induced oxidation and by evaluating the protective effect of the antioxidant mixture. The...

The stability of various formulations of mayonnaise stored in commercial glass jars, at 20C in the dark was studied. Dijon mayonnaise made with sunflower oil and containing mustard paste can be stored up to 10 months in closed jars without serious oxidative damage due to the presence of high amounts of natural tocopherols in the oil and limited oxy...

The antioxidant power of acetone oleoresin (AO), deodorized acetone extract (DAE) and methanol extract (ME) isolated from Moldavian dragonhead (Dracocephalum moldavica L.) leaves and flowering parts was tested in stripped corn oil and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging system. The activity of ME or rosmarinic acid mixtures with...

(DAE) and methanol extract (ME) isolated fiom Moldavian dragonhead (Dracocephalum moldavica L.) leaves and flowering parts was tested in stripped corn oil and 2,2-diphenyl-l-picrylhydrazyl (DPPH) radical scavenging system. The activiv of ME or rosmarinic acid mixtures with a-tocopherol was also determined in corn oil. The results showed that methan...

The behavior of phenolic antioxidants is studied in a partitioned medium, composed of linoleic acid dispersed in an aqueous phase. Their efficiency is measured by the diene production during oxidation, induced by Fe (II)/ascorbic acid at 30°C. With a linoleic acid/Fe2+ molar ratio of 10 and a Fe2+/ascorbic acid molar ratio of 23, a steady-state pro...

The peroxidation of linoleic acid was induced by the Fe2+/ascorbic acid system in a micellar medium, and the kinetics of the produced conjugated dienes to a weak level (0.7 μM) in order to initiate only the sequential oxidative reactions without superimposed antioxidant activity. Other conditions were established to obtain a simple kinetic profile....

A possible way to valorize citrus peels and seeds, which are byproducts of the juice extraction industry, is to use them as natural antioxidants. The antioxidant activity of several citrus peel and seed extracts obtained either by methanol extraction (free phenolic compounds) or by alkaline hydrolysis (bound phenolic compounds) was tested in a mode...

In a new accelerated oxidation test, citronellal is used as a substrate for the measurement of the antioxidant activity of phenolic compounds: it is subjected to heating (80°C) and intensive oxygenation in a medium of intermediate polarity (chlorobenzene). Its disappearance and the formation of its degradation products are followed by gas-chromatog...

Eight sage (Salvia officinalis) and twenty-four rosemary (Rosmarinus officinalis) extracts, originating from pilot-plant or commercial sources, had different antioxidative activities as measured by accelerated autoxidation of methyl linoleate. Twenty-seven compounds were characterized in the Labiatae family extracts by high-performance liquid chrom...

The combination of liquid chromatography with mass spectrometry (LC-MS) allows non-volatile and thermally sensitive compounds to be handled. The key feature, regarding LC flowrate and MS vacuum requirements, is the LC-MS interface system. Atmospheric pressure chemical ionization (APcI) is a sensitive and widely applicable method which gives primari...

L'oxydation des lipides et l'activité des antioxydants dépendent du milieu, de sa structure et de sa composition, et des conditions d'oxygénation, de température ou de catalyse. A travers une revue des méthodes les plus courantes d'évaluation du degré d'oxydation de la matière grasse, la question de leur spécificité et de la relativité des résultat...

Oxidation of food lipids and antioxidant efficacy are related to the catalysis conditions, i.e. composition and structure of the medium, oxygen, temperature and catalysts. By reviewing the various methods currently used to evaluate the oxidative stability of lipids, the choice of appropriate methodologies and oxidation conditions is examined from a...

The antioxidant compounds of oleoresin of sage (Salvia officinalis) were separated by column chromatography and high-performance liquid chromatography. Six major compounds were purified and identified by IR, MS, and H-1 NMR spectrometry as carnosol, carnosic acid, rosmadial, rosmanol, epirosmanol, and methyl carnosate. Their antioxidative activity...

Two major antioxidants present in sage - i.e. osmarinic and carnosic acids - are identified and quantitatively determined in a single HPLC chromatogram, by using an adapted gradient elution pattern

Afin de mesurer l'efficacité d'antioxygènes, un test d'autooxydation accélérée du linoléate de méthyle a été utilisé, par chromatographie en phase gazeuse. L'efficacité de l'antioxygène est évaluée par l'accroissement du temps de 1/2 réaction par rapport à une oxydation témoin sans antioxygène. L'ensemble des résultats montre que ce test, d'une dur...