Véronique Perreault's research while affiliated with Laval University and other places
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Publications (42)
The impact of ultra-high pressure homogenization (UHPH) (175 and 300 MPa, 1 and 4 passes) on the structure of egg yolk granule was evaluated to improve the techno-functional properties of the proteins. The UHPH treatment destabilized and modified the structure of egg yolk granule proteins, which was validated by protein profiles from gel electropho...
Background: Gestational diabetes mellitus (GDM) is known to affect human milk composition. Aims of this study were to compare macronutrient and energy content of human milk of women with (GDM+) and without GDM (GDM-), to assess the association between maternal health and human milk macronutrient and energy content and association between human milk...
This study investigated the effects of pasteurization methods (Holder -HoP, high-temperature short-time – HTST, and high hydrostatic pressure – HHP) and centrifugation conditions (1700, 3800 and 10 000 g for 5, 10 and 15 min) on protein distribution between cream and skim milk (SM). HHP prior to skimming led to lower cream protein content (46 g/kg,...
Ultrafiltration (UF) and reverse osmosis (RO) are commonly used for the clarification and concentration of fruit juices. However, one of the main limitations of filtration membranes is biofouling, which reduces membrane efficiency and can contaminate the filtered product and lead to spoilage. In this study, the microbial fouling layers of UF and RO...
The present study focuses on the characterization of food waste (FW) in a hotel foodservice along with the proposal of strategies for FW reduction. The food discarded in a hotel foodservice located in Montreal was quantified and categorized according to its origin (preparation waste, plate waste or spoilage), the type of service provided (restauran...
Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was...
The growing world population, global ecological awareness, and the desire to have alternatives to animal proteins, as well as the need for a diet that is tasty, promote gastronomic innovation in connection with science and technology engineering. This study evaluated the chemical composition and the sensory potential of water extracts made with two...
Pasteurized donor human milk is recommended for hospitalized preterm infants when mother’s own milk is unavailable. Our aim was to compare the antiviral activity of human milk processed by Holder pasteurization (HoP) or high-pressure processing (HPP) against representative enveloped and non-enveloped viruses including cytomegalovirus and hepatitis...
Treatment of dairy white wastewater (WW) by reverse osmosis (RO) is usually performed to generate process water and to reclaim dairy components for their valorization. For this study, a mixture of pasteurized milk and WW from a dairy plant was concentrated by RO to achieve a protein concentration similar to that of skimmed milk. Retentates, which a...
Ultra-high pressure homogenization (UHPH) is a promising method for destabilizing and potentially improving the techno-functionality of the egg yolk granule. This study's objectives were to determine the impact of pressure level (50, 175 and 300 MPa) and number of passes (1 and 4) on the physico-chemical and structural properties of egg yolk granul...
Industrial application of ion‐exchange membranes, the key component of many electro‐membrane processes, is often hindered due to their high cost—result of complex fabrication methods and use of highly engineered precursors. As an alternative to conventional anion‐exchange membrane (AMX), this study focuses on the fabrication of cation‐coated filtra...
Electrodialysis with ultrafiltration membrane (EDUF) was selected to separate a herring milt hydrolysate (HMH) in a scale-up and long-term study for the recovery of bioactive peptides. The scale-up was performed to maximise peptide recovery by placing a total membrane area of 0.08 m2 for each anionic and cationic compartment. Twelve consecutive run...
Electrodialysis with bipolar membrane (EDBM) is promising to recover phospholipids (PLs) from sweet whey and whey protein concentrate (WPC), as it promotes lipoprotein complex formation following a decrease in pH and ionic strength. The aim of this work was to study the impact of dilution factor (without dilution, with a 2X-4X-6X dilution) after ED...
Background
In Western societies, the acceptability of entomophagy is low despite the sustainable and nutritional benefits of insects. It is recognized that insect meals incorporated in into familiar foods increases willingness to eat insects. Chefs can offer positive culinary insect-based experiences to their customers which can then contribute to...
Herring milt hydrolysate (HMH) presents the disadvantage of being associated with an unpleasant smell limiting its use. Thus, to develop a new effective and easy-to-use deodorization method, this research aimed to deepen the knowledge regarding the impacts of pH (pH 7 vs. pH 10), overnight stirring with nitrogen (+N vs. −N) and deaerator treatment...
The dairy industry produces large amounts of wastewater, including white and cleaning wastewater originating principally from rinsing and cleaning-in-place procedures. Their valorization into process water and non-fat milk solids, in the case of white wastewater, or the renewal of cleaning solutions could be achieved using pressure-driven membrane...
Self-assembling peptides have gained attention because of their nanotechnological applications. Previous work demonstrated that the self-assembling peptide f1-8 (Pf1-8) that is generated from the tryptic hydrolysis of β-lactoglobulin can form a hydrogel after several purification steps, including membrane filtration and consecutive washes. This stu...
The presence of membrane fouling is the main drawback in membrane processes, and it is related to the premature use and high cost for the replacement of membranes. Polyphenols in cranberry juice are associated with ion-exchange membrane fouling, and it results in a loss of these beneficial compounds in the juice when treated by membrane processes s...
Cranberries, mainly processed as juice, have garnered interest over the past decade due to their high content of phytochemical compounds related to promising health benefits. To meet consumer expectations, a juice clarification step is usually incorporated to remove suspended solids. The use of pectinolytic enzyme and membrane processes are commonl...
Herring milt hydrolysate (HMH), like many fish products, presents the drawback to be associated with off-flavors. As odor is an important criterion, an effective deodorization method targeting the volatile compounds responsible for off-flavors needs to be developed. The potential of electrodialysis (ED) to remove the 15 volatile compounds identifie...
Edible insects have garnered increased interest as alternative protein sources due to the world’s growing population. However, the allergenicity of specific insect proteins is a major concern for both industry and consumers. This preliminary study investigated the capacity of high hydrostatic pressure (HHP) coupled to enzymatic hydrolysis by Alcala...
Peptide fouling of fifteen membranes with different physicochemical characteristics was estimated based on statistical redundancy analysis. The zeta-potential (ZP) and the roughness (Rz) parameters were highly correlated with the total fouling quantity (TFQ, RDA explanation of 86.6%), meaning that fouling by peptides was mainly due to electrostatic...
Every year, sweet whey is generated in huge quantities and its valorization is often accompanied by a preliminary skimming step by centrifugation. However, some residual lipids may still be present after skimming process and cause technological issues. Electrodialysis with bipolar membrane (EDBM) can be used to remove these residual lipids as it si...
Acid whey is the main co-product resulting from the production of fresh cheeses and Greek-type yogurts. It generally goes through a spray-drying process prior to valorization, but it needs to be deacidified (lactic acid recovery) and demineralized beforehand to obtain a powder of quality with all the preserved compounds of interest such as lactose...
The present study sought to understand the correlation of the physicochemical properties of filtration membranes (FMs) with the global and the individual peptide migration during electrodialysis with filtration membranes (EDFM) using statistical approaches: redundancy (RDA) and multivariate regression analysis. Fourteen different FMs, characterized...
The separation of α-lactalbumin (α-LAC) and β-lactoglobulin (β-LG) by ultrafiltration (UF) is a technological challenge due to their similar molecular size. As high hydrostatic pressure (HHP) treatment generates β-LG complexes of a larger molecular size than native β-LG, it was suggested that pressurization of skim milk could improve the separation...
Egg yolk phosvitin is of particular interest due to its functional and biological properties. Recently, it was demonstrated that high hydrostatic pressure (HHP) (400 MPa for 5 min) induced the transfer of folic acid and phosvitin from the egg yolk granule to the plasma fraction. A granule fraction (Gin) produced by egg yolk centrifugation was press...
Cranberry juice is increasingly consumed for its richness in polyphenols having a positive impact on human health. Unfortunately, when regularly consumed, its high concentration in organic acids may cause some intestinal discomforts. In the present study, its organic acid content was reduced of 41% by electrodialysis with bipolar membrane (EDBM), a...
The food consumption behavior among Canadians is broad, as are food textural preferences. Cheddar cheese manufacture requires several steps to ensure good flavor and texture to satisfy consumer preferences. During ripening, the cheese texture and aromatic profile changes due to proteolysis and lipolysis. Depending on the type of cheddar made, milk...
Filtration membranes (FMs) are an integral part of electrodialysis with filtration membranes (EDFM), a green and promising technology for bioactive peptide fractionation. Therefore, it is paramount to understand how physicochemical properties of FMs impact global and selective peptide migration to anionic (A−RC) and cationic (C+RC) peptide recovery...
Organic fouling of ion-exchange membranes (IEMs) during electrodialysis (ED) treatments of food beverages is a serious problem encountered by both industry and research in this sector. Identification and characterization of foulants in membranes would lead to a better understanding of their fouling mechanisms and extend membrane lifetime. In this c...
Ion-exchange membranes (IEM) used in electrodialysis (ED) possess an intrinsic resistance that contributes to the energy consumption of ED treatments. In this work, the performance of cation-coated filtration membranes (CCFM), which are more conductive and less expensive than conventional IEMs, was investigated for the first time on food applicatio...
Exploration of innovative high hydrostatic pressure (HHP)-assisted enzymatic hydrolysis of plant based food proteins may help improve peptide yield and bioactivity of hydrolysates. In this study, we performed enzymatic hydrolysis of flaxseed proteins using trypsin under HHP (100 and 300 MPa for 5 and 10 min) to evaluate the effect of presurization...
High hydrostatic pressure (HHP) and electrodialysis with ultrafiltration membranes (EDUF) are two efficient technologies used respectively to improve protein enzymatic hydrolysis and recovery of bioactive peptides, but they have never been tested together. Hence, in this study, HHP pre-treatment was performed on defatted flaxseed protein isolate pr...
The objectives of this study were (1) to assess the effect of a denatured whey protein concentrate (DWPC) and its fractions on cheese yield, composition, and rheological properties, and (2) to separate the direct effect of the DWPC or its fractions on cheese rheological properties from the effect of a concomitant increase in cheese moisture. Semiha...
The effect of high hydrostatic pressure (HHP) on flaxseed protein structure and peptide profiles, obtained after protein hydrolysis was, investigated. Isolated flaxseed protein (1%, m/v) was subjected to HHP (600 MPa, 5 min or 20 min at 20 °C) prior to hydrolysis with trypsin only and trypsin-pronase. The results demonstrated that HHP treatment ind...
Denatured whey protein concentrate was fractionated by centrifugation to study the effect of its different components (sedimentable aggregates, non-sedimentable component, and diffusible component) on rennet-induced coagulation of milk and gel contraction capacity. Milk coagulation properties were characterized by optical density measurement and dy...
A factorial experimental design was used to evaluate the effect of denatured whey protein and fat concentrations in milk on rennet gel properties. The coagulation properties were characterized by dynamic rheometry. Decreased coagulation rate and storage modulus (G') were observed when denatured whey protein concentrate (DWPC) was added to milk. Inc...
Citations
... The GHGE impact of such protein fractions ranges from 3.05 to 10.87 kg CO 2 eq. kg − 1 protein extract (Laroche et al., 2022). ...
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... Taking into consideration all of the above discussed aspects of macroalgae, recent works have studied the composition of several seaweeds [34], the influence of environmental and seasonal factors on them [32] and their potential as food ingredients [35]. Brown seaweed S. latissima and the red seaweed P. palmata are very relevant species in the Gulf of Saint Lawrence (Québec, QC, Canada) that represent a huge potential as bioactive food ingredients. ...
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... A limitation of the RO-NF cascade is the quality of the side stream RO permeates. Irrespective of whether the trials were conducted with or without recirculation, the COD values were over 100 mg L − 1 , which was in the range of white water analyzed by Alalam et al. (2022) and higher than that of condensed vapors obtained during evaporation (Vourch et al., 2005). A polisher RO step for reusing these waters for cleaning or rinsing is necessary. ...
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... In our previous study, we demonstrated that pressure level and number of passes (up to 300 MPa to 4 passes) induced structural modification of the EYG resulting in decreased particle size and generation of EYG protein-protein interactions. Moreover, after UHPH treatment (300 MPa, single pass), a reorganization of EYG structure via the formation of a protein network consisting of apovitellenin, apolipoprotein and phosvitin was noticed without changing the protein profile and proximate composition (Gaillard et al., 2022). However, the detailed structural modifications of EYG proteins and their impact on granule techno-functional properties after UHPH treatment were not investigated. ...
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... To combine the desirable transport properties of homogeneous materials with the stability and simple fabrication of heterogeneous membranes, novel hierarchically structured anion-exchange membranes have been recently developed [11,12]. Hierarchical ion-exchange membranes (hIEMs) are composed of a highly porous substrate coated with a thin layer of ion-exchange polymer. ...
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... Milt hydrolysate was separated into cationic and anionic peptides by ED/UF, as they display different bioactivities [96]. Odorant compounds were removed via deaerator treatment of the hydrolysate at pH 7 and alkalization to pH 10 [97]. ...
... Faucher et al., 2021. [42] Environmental impacts: Volume of water used and effluent produced As high PL content is desired in the final fraction obtained by precipitation, the ratio of PLs in the precipitated fraction over protein recovered in this same fraction was used as a value parameter. Volume of water and effluents involved in the process (in L) as an environmental parameter. ...
... These chefs use EIs to prepare delicate, trendy, and exquisite dishes, which are highly valued as gourmet preparations [54,55]. Chefs have the knowledge and skills to turn those food preparations into something unique, providing a set of pleasant sensations at several levels, including visual, taste, flavour, or texture, that please the consumer [56,57]. Traynor et al. [58] refer to culinary education as having a relevant impact on the attitudes and behaviours of consumers towards novel foods, with those who have a higher culinary education possessing a greater willingness to appreciate innovative food products. ...
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... Even if these strategies have demonstrated their relevance at different degrees, they all seem to be associated with drawbacks, thus hampering their extensive use. Recently, Todeschini et al. (2020Todeschini et al. ( , 2021 [8,14] demonstrated the potential of a deaerator to be used as a new HMH deodorization method. Indeed, they showed that the application of a deaerator treatment at pH 10 led to an 80% decrease in the TMA content of HMH, while the application of a deaerator treatment at neutral pH was particularly efficient to reduce the content of most potent odor-active compounds, belonging mainly to the carbonyl group [14]. ...
... For example, up to 3.7 L of water to 1 L of processed milk are used in European cheese manufacturing [3]. This creates large volumes of dairy effluents [4] such as white wastewater (WW), whose chemical and bacterial composition is similar to that of diluted skimmed milk [5]. WW is generated as a result of the first rinse in pasteurizers, accounting for 1-3% of non-accidental processed-milk losses [6]. ...
