Team leader: Alain Riaublanc
Permanent team members:
Marc Anton, Michel Audebrand, Valérie Beaumal, Adeline Boire, Elisabeth David-Briand, Joëlle Davy, Catherine Garnier, Claude Genot, Bérénice Houinsou-Houssou, Camille Jonchère, Alice Kermarrec, Patricia Le Bail, Geneviève Llamas, Sébastien Marze, Anne Meynier, Bruno Pontoire, Hanitra Rabesona,Alain Riaublanc, Lucie Ribourg, Marie-Hélène Ropers, Véronique Solé, Marc Vasseur, Michèle Viau
Current temporary team members:
Thesis defended in 2017:
Context and Objectives
The majority of matrices made for food and non-food uses are structured assemblies at different scales and partitioned by interfaces. Until now most research teams have focused their efforts on understanding the mechanisms of construction and stabilization of these matrices without taking into account the future assemblies in use, whether or not food. However, once established, these matrices are dynamic systems that change during storage and under multiple stresses associated with their use varies over very large spatial and temporal scales. These developments, still poorly understood, focused on the structural as well as the transfer and reactivity of molecules and assemblies organization.
Our research project concerns the construction of a hand and stabilization of complex matrices of assemblies of proteins, polysaccharides and / or lipids, and, secondly, the entire life cycle of matrices by integrating their deconstruction in their use, particularly in the gastrointestinal tract simulated (digestion).
Food matrices must have acceptable sensory properties while ensuring the protection and release (bioavailability) of nutrients and micronutrients. But it is also important to extend the scope of our investigation by considering the risks associated with food changes (oxidation of polyunsaturated fatty acids w3, vitamin overdose, contamination of the food chain, ...) related to the development of matrices in the gastrointestinal tract. Complex matrices that we consider are emulsions, foams, gels, targeting lipid nutrients (polyunsaturated fatty acids, vitamins, antioxidants).
The challenge is clearly to ensure a continuum between construction and deconstruction of complex matrices using a multi-scale approach to the interface matrices. The goal of our project is to understand the impact of different levels of structure on the dynamics of construction and deconstruction of complex matrices conditions. The main fallout is coming ultimately to predict the risk / benefit of a food matrix from the knowledge of its structural parameters multiscale report.
To answer the research questions we ask ourselves and reach our objectives, the strategy we have chosen is to decline our research in two areas by providing constant back and forth between the two:
- Construction assemblies at different size scales
- Evolution and become assemblies in use
Methods and Equipment
Besides conventional physicochemical techniques we use it regularly will put forces on the critical steps for solving our problem are:
- The measurement of interactions between biopolymers
- The study in situ interfaces
- The spatio-temporal dynamics of molecules and particles within the matrix
- Monitoring of lipid oxidation
- The in vitro followed by digestion
- The rheology of complex matrices
Interfaces, food matrices, formulation, deconstruction, bioavailability, lipid oxidation, multi-scale structures, dynamic release, assemblies, gels, foams, emulsions