Yves Waché

University of Burgundy - AgroSup Dijon

Molecular hydrogen (H2) was first produced in the early 16th century, and hydrogen was formally identified as an element by Cavendish in 1766. The effects of H2 on biological systems were relatively quickly studied by several people including Priestley, Lavoisier, Cavallo and Davy (Hancock and LeBaron, 2023). Although such research has been sporadi...

There are rising concerns regarding the consumption of fermented foods regarding their safety to microbial contaminations from fermenting consortium and food processing materials. On the other hand, there has been a dramatic increase in demand for safe foods and the major concerns are not just associated with the methods of food production, but als...

The presence of hazardous chemical compounds in foods is a growing concern in almost every country. Although some toxins come from microbial contamination, a major part comes from residues of pesticides used for plant health and food preservation. Despite plans to decrease their use, the concentration of hazardous residues encountered in food is gr...

To study the effect of elevated oxygen concentrations on β-oxidation for the production of lactones by Yarrowia lipolytica W29 in solid state fermentation (SSF), experiments using oxygen-enriched air, with different initial concentrations of oxygen ratio, were carried out. Growth kinetics using an oxygen ratio of 30% reached the stationary phase ea...

Yeast are a powerful material for the encapsulation of compounds. Usually, yeast used as capsules are inactivated by the encapsulation treatment, which is stressful to cells. However, if kept active, cells can bring their own activity in addition to the encapsulated compound. We have observed previously that lipid-grown Yarrowia lipolytica were mor...

Coffee volatile compounds formation has been studied for years and the main flavour precursors have been identified. Coffee glycosidically bound volatiles (GBVs) are still underexplored and, yet, can act as aroma precursors during the post-harvesting processing and roasting. Free volatile compounds and GBVs of green coffee beans (CB), roasted CB an...

This review paper gives an insight into the effective delivery mechanisms for health-promoting substances and highlights the challenges of using antioxidants and bioactives in foods. The selection criteria for choosing bioactives and their extraction in bioavailable form with their adequate incorporation techniques and delivery mechanisms are cover...

Citation: Kurek, M.; Benaida-Debbache, N.; Elez Garofulić, I.; Galić, K.; Avallone, S.; Voilley, A.; Waché, Y. Antioxidants and Bioactive Compounds in Food: Critical Review of Issues and Prospects. Antioxidants 2022, 11, 742.

Yeast hulls, due to their specific thin mannoprotein layer and high content of β-glucan, constitute a promising material to stabilise the colour of anthocyanins. This study evaluates the potential of yeast hulls on the freeze-drying encapsulation of anthocyanins-rich extract from Hibiscus sabdariffa L. calyx with comparison to maltodextrin microcap...

Several studies are focusing on yeasts as probiotics since they present several advantages over prokaryotic probiotic strains. Yeasts exert several positive effects on human health including immunomodulation, antimicrobial action against pathogens, trophic effect on the intestinal epithelium, positive effects on diarrheal diseases and enhancement o...

Most of the glycosidic aroma precursors in grape consist of diglycosides such as rutinoside. Yeast glycosidases have been extensively studied but their activity is limited to monoglucosidic precursors. Yet, there is no study about application of glycosidases active on rutinoside in grape. In this study, we screened Bacillus isolates for their glyco...

Cassava-based dried distiller’s grain (Cassava-based DDG) is known as a by-product of the bio-ethanol industry with low nutritional value due to the presence of cyanide and to the low content of protein. More value can be added to cassava-based DDG through solid-state fermentation (SSF) using mold and yeast. SSF were conducted with cassava-based DD...

Lactic acid fermentation is a traditional process to preserve foods and to modify their organoleptic properties. This process is generally conducted in a spontaneous way, allowing indigenous lactic acid bacteria (LAB) of the matrix and of the environment to compete and grow. The aim of this study was to better characterise LAB strains ability to mo...

: Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the k...

The aim of the present study was to assess the cultivable microbiota of “mothers” of Vino cotto collected from production of different years 1890, 1895, 1920, 1975, 2008. A total of 73 yeasts and 81 bacteria were isolated. Starmerella lactis-condensi, Starmerella bacillaris, Hanseniaspora uvarum, Saccharomyces cerevisiae, Hanseniaspora guillermondi...

In the context of growing interest for functional foods and cosmetic products, emulsified products such as dressings or lotions have been proposed to deliver probiotics and plant extracts with interesting biological (e. g. anti-inflammatory) properties due to their daily consumption or application on skin, respectively. Besides these positive effec...

Fermented Asian foods have recently gained popularity, crossing from Asian communities to mainstream markets, in many western countries. However, less attention has been paid to the safety of these foods. In South-East Asia, fermented products are still produced following traditional methods. Therefore, consumers are not confident in their microbia...

South-East Asia is well-known for traditionally fermented foods. However, these products are generally still produced at small scale following traditional procedures. Nowadays, consumers are particularly aware of the health concerns regarding food additives; the health benefits of “natural” and “traditional” foods, processed with no added chemical...

Gac, Momordica cochinchinensis (Lour.) Spreng. belongs to the Cucurbitaceae family. It is more considered as a super fruit. The demand for this plant is growing in countries where its reputation is high, including traditional countries of gac culture and countries fond of super fruits and food supplements. In these latter countries, the industrial...

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been ma...

Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been ma...

Flavour and fragrance compounds are extremely important for food, feed, cosmetic and pharmaceutical industries. In the last decades, due to the consumer’s increased trend towards natural products, a great interest in natural aroma compounds has arisen to the detriment of chemically synthesised ones. Recently, solid state fermentation (SSF) has been...

Hibiscus sabdariffa extracts, a rich source of anthocyanin, were subjected to encapsulation in yeast cells. An encapsulation yield (EY) of 208 μg/100 mg of cells and an encapsulation efficiency (EE) of 27%, were reached after optimisation of the ratios (0.5 g wet yeast cells for 5 ml of anthocyanin extracts at 1 g·L⁻¹) and with 10% of ethanol. The...

The data presented in this article are related to the original article entitled “Solid state fermentation for the production of γ-decalactones by Yarrowia lipolytica” (Try et al. 2008). In this work, the potential of solid state fermentation (SSF) is investigated for the production of γ-lactones with Y. lipolytica W29. The investigation focused on...

Yeasts are good materials for encapsulation of actives, but, as they are preformed capsules, they have to be loaded. Our goal was to load cells with a big and very hydrophobic molecule, β-carotene (LogP ≈15). In classical conditions, the entry of this compound into cells is negligible and we have worked on ways to favor the entry through the cell w...

The production of γ-decalactones as aroma compounds is highly dependent on the access of the biocatalyst to substrate and co-substrate (oxygen). In this work, the potential of solid state fermentation (SSF) is investigated for this production with Y. lipolytica W29. Luffa sponge was used as an inert support and the investigation focused on the impa...

Quercetin is a fragile bioactive compound. Several works have tried to preserve it by encapsulation but the form of encapsulation (mono- or supra-molecular structure, tautomeric form), though important for stability and bioavailability, remains unknown. The present work aims at developing a fluorescence lifetime technique to evaluate the structure...

Yeast cells are efficient microcapsules for the encapsulation of flavoring compounds. However, as they are preformed capsules, they have to be loaded with the active. Encapsulation efficiency is to a certain level correlated with LogP. In this study, the effect of structural factors on the encapsulation of amphiphilic flavors was investigated. Homo...

"The Vietnam is facing an unprecedented crisis of food safety at present. Since the adoption of market's principles in 1986, the country has given priority to a quick economic development, leading the State to lose controls on foods market. Many foods sold on the market don't respect safety norms, and don't have nor labelling neither traceability,...

Extraction of bioactives is a cause of structural changes in these molecules. In this work, the bioactivity of commercial natural β-carotenes, one softly extracted without heat-assistance from Momordica cochinchinensis (BCG), one conventionally extracted from another natural source (BCC), and a synthetic one (BCS), was assessed during an additional...

Food quality and especially food safety issues have reached a dramatic level in most Asian Countries. In its "integration program" ASEAN has put food security as one of its 12 priorities. It is abundantly documented that most of these problems are due to both qualitative and quantitative limitations in the management of food safety and quality. Num...

Objective: To study the ability of a commercial Penicillium camemberti strain, used for Camembert type cheese ripening, to produce conidia during growth in liquid culture (LC), in media containing different sources of nitrogen as, industrially, conidia are produced by growth at the surface of a solid state culture because conidiation in stirred su...

Du fait de l’augmentation de la population de la planète, la production de protéines pour l’alimentation des populations et l’évaluation de la qualité de ces protéines pour satisfaire les besoins de l’Homme pourraient devenir des questions majeures dans les décennies à venir pour l’ensemble du monde. Le développement de nouveaux aliments optimisant...

Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. S...

Saccharomyces cerevisiae, a eukaryotic model organism, plays a key role in the oxidative stability of fermented products. In order to protect cells against environmental stresses, we report a method of modifying the cell surface architecture while maintaining the internal working properties of the system. The objective was to encapsulate living yea...

Lactones are important secondary metabolites for fungi. In this chapter are presented some lactones that are important in biotechnology such as flavoring lactones or fragrance macrocyclic musk compounds, whereas others are important for quorum sensing and health (mycotoxins). Different pathways or enzymes can give rise to lactones, and the pathways...

The 6th training school on bioencapsulation of the Bioencapsulation Research Group (BRG http://bioencapsulation.net/2014_Nha_Trang/index1.html) took place in Nha Trang, Vietnam, in March 2014. This event, organised by Agro-Sup Dijon, Nha Trang University and the BRG with the support of the Agency of French-Speaking Universities (Agence Universitair...

Momordica cochinchinensis (gac) is a plant rich in lycopene. This pigment tends to solubilize in oil and get damaged during extraction. The impact of heating on cis-isomerization of oil-free lycopene in hexane was studied at 50 and 80 °C during 240 min with UV–Vis spectrometry, DAD–HPLC and TEAC test. The initial all-trans-form isomerized to the 13...

Microcycle conidiation is a survival mechanism of fungi encountering unfavorable conditions. In this phenomenon, asexual spores germinate secondary spores directly without formation of mycelium. As Penicillium camemberti conidia have the ability to produce conidiophores after germination in liquid culture induced by a thermal stress (18 and 30 °C),...

Curcumin is a polyphenolic compound with diverse effects interesting to develop health benefit products but its formulation in functional foods or in food supplement is hampered by its poor water solubility and susceptibility to alkaline conditions, light, oxidation and heat. Encapsulation of curcumin could be a mean to overcome these difficulties....

The yeast ecosystem of Nem chua, a Vietnamese traditional fermented sausage naturally rich in medium-chain-length lipid-derived flavouring compounds, was investigated to select biocatalysts able to produce the C10-fatty acid-derived aroma compound γ-decalactone. The total number of yeast was about 5 × 104 to 4 × 105 CFU g−1, and eighty four differe...

Yeasts are excellent biocatalysts in the field of alkane and fatty acids transformation into dicarboxylic acids and lactones. Their ability to produce some diacids through simple, less expensive and more environment friendly routes than chemical pathways and to produce particular diacids (e.g. unsaturated ones) but also to transform natural substra...

From the first observation about 40 years ago that yeast cells were interesting protective structures that could be used in several industrial applications, processes have been developed enabling technologists to incorporate several compounds possessing different physico-chemical (hydrophobic/hydrophilic) properties. Technologists screened yeast di...

In tropical countries, traditional fermented foods are usually home-made products obtained through spontaneous fermentation or backslopping. They are now facing an evolution aiming at responding to quality, safety and mass production issues. This requires acquisition of knowledge on raw materials, microbial ecosystems and fermentation processes. Vi...

This chapter presents the field of microbial flavour compounds through the main principles governing strategies to obtain them. The production of microbial flavours in fermented products is presented, as this is generally the basis of aroma compounds production. The traditional ways that enabled the production of 'easy-to-produce' compounds, which...

Advances in fundamental physical and optical principles applied to novel fluorescence methods are currently resulting in rapid progress in cell biology and physiology. Instrumentation devised in pioneering laboratories is becoming commercially available, and study findings are now becoming accessible. The first results have concerned mainly higher...

Based on the observation that shocks provoked by heat or amphiphilic compounds present some similarities, this work aims at studying whether cells grown on oleate (amphiphilic pre-stress) acquire a tolerance to heat shock. In rich media, changing glucose for oleate significantly enhanced the cell resistance to the shock, however, cells grown on a m...

Momordica cochinchinensis, so-called ga ˆ ´c in Vietnam, is considered as a fruit with high nutritional potential. Its antioxidant property, due to a high concentration of carotenes (β-carotene and lycopene), is particularly estimated. In this study, we have investigated the degradation of carotene extracts obtained from ga ˆ ´ c aril. These extrac...

Device for the measurement of biological activities and/or physiological magnitudes, includes a measuring cell, equipped with a chamber suitable to receive micro-organisms to be analyzed, and one or more probes opening into the chamber. The probes are connected to measuring resources and resources for processing the electrical signals emitted by th...

Oil-in-water emulsions composed of methyl ricinoleate (MR) or castor oil (CO) as the organic phase, stabilized by Tween 80, are in the basis of the biotechnological production of γ-decalactone. Yarrowia lipolytica was used due to its ability to grow on hydrophobic substrates and to carry out the biotransformation. The characterization of oil drople...

β-Carotene (BC) exhibits controversial antioxidant properties as it may act also as a prooxidant. Its stability toward oxidation depends on its dispersion form and can be increased through encapsulation. In this study, oxidation of BC from synthetic and natural origins was investigated after dispersion in Tween micelles or poly lactic acid (PLA) pa...

A sodium caseinate film containing nisin (1000 IU/cm(2)) was produced and used to control Listeria innocua in an artificially contaminated cheese. Mini red Babybel cheese was chosen as a model semi-soft cheese. L. innocua was both surface- and in-depth inoculated to investigate the effectiveness of the antimicrobial film as a function of the distan...

The consumers' demand for natural flavour and fragrances rises. To be natural, compounds have to result from the extraction of natural materials and/or to be transformed by natural means such as the use of enzymes or whole cells. Fungi are able to transform some fatty acids into lactones that can thus be natural. Although some parts of this subject...

The effect of antimicrobial sodium caseinate-based films was investigated on inhibition of Listeria innocua in cheese. Nisin was incorporated into sorbitol-plasticized sodium caseinate films at 1000 IU/cm2 and the films were prepared by casting methods. Mini red Babybel® cheese was chosen as a semi-soft cheese model. The antimicrobial activity was...

Cell localisation in the matrix microstructure of fermented food is important for microbial activity and ripening. To evaluate the importance of physicochemical factors in these phenomena, the physicochemical behaviour of four strains of lactic acid bacteria were investigated after inoculation of raw milk or milk fractions. To discriminate between...

In hydrophobic compounds biotechnology, medium-chain-length metabolites often perturb cell activity. Their effect is usually studied in model conditions of growth in glucose media. Here, we study whether culture on lipids has an impact on the resistance of Yarrowia lipolytica to such compounds: Cells were cultured on glucose or oleate and submitted...

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3-Hydroxy-γ-decalactone is the precursor of dec-2 and dec-3-en-4-olides which are valuable aroma compounds not yet produced. To promote the accumulation of this lactone, the yeast Yarrowia lipolytica was placed in different environmental conditions aiming at altering β-oxidation fluxes. The concentration of substrate, pH, aeration and dissolved oxy...

Many fluorescent techniques are employed to evaluate the viability and activity of microbial cells used in biotechnology. These techniques are sometimes complex and the interpretation of results opened to misunderstanding. Moreover, new developments are constantly proposed especially concerning a more accurate evaluation of the state of the cells i...

Based on bioinformatic data on model fungi, the rodA and wetA genes encoding, respectively, a RodA hydrophobin protein and the WetA protein involved in conidiation mechanisms, were PCR-cloned and characterized for the first time in Penicillium camemberti. These results, completed by a sequence of the brlA gene (available in GenBank), which encodes...

The interactions between aroma compounds and other particles in foods, particularly with macromolecules, have been greatly studied in order to better understand the binding of flavors in food matrices. Bacteria possess many macromolecules on their cellular surface that provide them surface properties which are involved in the physicochemical intera...

beta-Ionone, an aroma compound exhibiting flower notes, can be obtained from beta-carotene in a cooxidation system utilizing xanthine oxidase-generated reactive oxygen species (ROS). ROS have to be controlled as, although they can give rise to beta-ionone, they may also degrade it. In this work, the biotransformation of beta-carotene into beta-iono...

To detect rate-limiting steps in the production of lactones by studying the combined effect of pH and aeration on their accumulation. A Doehlert experimental design was chosen to evaluate the accumulation of four lactones in the pH (3.5-7.3) and K(L)a (4.1 h(-1) to 26 h(-1)) experimental domain. The accumulation of gamma-decalactone was higher at p...

beta-Oxidation is a cyclic pathway involved in the degradation of lipids. In yeast, it occurs in peroxisomes and the first step is catalyzed by an acyl-CoA oxidase (Aoxp). The yeast Yarrowia lipolytica possesses several genes (POX) coding for Aoxps. This study is based on the factorial analysis of results obtained with the many POX derivative strai...

Some strains of Lactococcus lactis subspecies possess a citrate permease that enables them to utilize citrate and to produce diacetyl. Such strains are classified as diacetylactis biovariants (L. lactis ssp. lactis biovar. diacetylactis). We investigated the electron-donor surface properties of L. lactis strains and observed that the diacetylactis...

The aroma compound β-ionone can be produced in a biotechnological way yielding the “natural” label by using enzyme-generated reactive oxygen species. To improve the process, different ways of presenting the hydrophobic substrate β-carotene to these species were investigated using micelles dispersed in water or solvent. β-Carotene had to be present...

In colloidal media such as emulsions or food matrixes, the stability results from physicochemical interactions. The same type of interaction is involved in the attachment processes of microorganisms, through their surface properties, to interfaces. When bacteria are present in a food matrix, it is probable that their surface interacts with the othe...

Bacteria possess surface properties, related to their charge, hydrophobicity and Lewis acid/base characteristics, that are involved in the attachment processes of microorganisms to surfaces. Fermentation bulks and food matrixes are complex heterogeneous media containing various components with different physicochemical characteristics. The aim of t...

Responding to consumer' demand for natural products, biotechnology is constantly seeking new biocatalysts. In the field of hydrophobic substrate degradation, some yeast species known some years ago as non-conventional, have acquired their right to be considered as good biocatalysts. These Candida, Yarrowia, Sporobolomyces ... are now used for thems...

Responding to consumer demand for natural products, biotechnology is constantly seeking new biocata-lysts. In the field of hydrophobic substrate degradation, some yeast species known some years ago as non-conventional, have acquired their right to be considered as good biocatalysts. These Candida, Yarrowia, Sporobolomyces ... are now used for thems...