Rémi Saurel

Bio: Rémi Saurel is an academic researcher from University of Burgundy. The author has contributed to research in topics: Pea protein & Spray drying. The author has an hindex of 23, co-authored 56 publications receiving 3376 citations. Previous affiliations of Rémi Saurel include University of Lyon & Claude Bernard University Lyon 1.

Pea ( Pisum sativum, L. ) Protein Isolate Stabilized Emulsions: A Novel System for Microencapsulation of Lipophilic Ingredients by Spray Drying

Abstract: Oil-in-water emulsions can be considered as an important delivery system for lipophilic food molecules. In this study, pea protein isolate (PPI) was studied for its emulsifying capacity at various pH values and pH 7 was selected to prepare emulsions for the production of dry microcapsules. Emulsions stabilized by PPI just enough to cover oil droplets were mixed with solutions of starch hydrolysates of various dextrose equivalent (DE) and subsequently spray dried to yield powders with 30 wt% oil. Effects of DE (6, 12, 19, and 28) on feed emulsion properties and on the characteristics of the spray-dried powders were examined. Reconstituted emulsion oil droplet size and stability were affected by DE in all cases. Microencapsulation efficiency of dried emulsions increased significantly with increasing DE. The scanning electron microscope results showed that lower maltodextrins DE microcapsules are shallow and presented rough surfaces or invaginations. However, higher carbohydrates DE microcapsules were circular and uniform showing minimum cracks and dents on the surface confirming these DE to be efficient encapsulating materials. The formation of the drying matrix seems control the destabilization of pea protein-coated oil droplets during spray drying. In systems where the matrix is formed in a uniform manner, the interfacial protein film is less affected by the drying process. Thus the functionalities of pea protein can be protected during drying by using high DE carbohydrates.

Thermal Denaturation of Pea Globulins (Pisum sativum L.)—Molecular Interactions Leading to Heat-Induced Protein Aggregation

Abstract: The heat-induced denaturation and aggregation of mixed pea globulins (8%, w/w) were investigated using differential scanning calorimetry (DSC), SDS-PAGE, and size-exclusion chromatography (SEC-HPLC...

Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissue

Abstract: Mass transfer phenomena were qualitatively investigated during osmotic dehydration of fresh apple in concentrated solutions using response-surface methodology. the influence of the main process variables (solute concentration, solute molecular weight, temperature and processing time) were thus determined. Osmotic phenomena, such as plant cell plasmolysis, only had a marked effect on dehydration at moderate temperatures (T > 50°C) and when low molecular weight solutes that could easily penetrate tissues were used. More generally, basic dehydration mechanisms were diffusive and seemed to be closely correlated with the formation of dense solute barrier at the surface of the product. the formation of this barrier layer, which was promoted by high molecular weight solutes and/or high solute content, could reduce loss of natural fruit solutes.

Effect of Temperature

Abstract: A positive temperature coefficient is the term which has been used to indicate that an increase in solubility occurs as the temperature is raised, whereas a negative coefficient indicates a decrease in solubility with rise in temperature.