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La gestion du marc de pommes, sous-produits de la production de jus et de cidre, reste actuellement complexe pour les producteurs. Parallèlement à cela, le nombre de personnes suivant un régime sans gluten ne fait qu’augmenter. 
L’objectif premier de ce projet consiste donc en la conception d’un cornet pour crème glacée, sans gluten et issu de la revalorisation du marc de pommes.
Afin de réaliser ce produit innovant, le marc de pommes frais est récupéré, il est séché à l’étuve à 80°C durant 24 heures. Ensuite, le marc séché est réduit en poudre à l’aide d’un broyeur à marteau avec un tamis de 500 microns. La poudre obtenue est ensuite intégrée dans la formulation des cornets. 
A la suite de la réalisation de différentes formulations, dont une où l'entièreté de la farine est remplacée par de la poudre de marc de pommes, le produit retenu contient 26% de marc de pommes en masse et est complété par des farines sans gluten (de sarrasin et de maïs). Il a été étudié et comparé à des cornets de références existant sur le marché. Les tests de texture, d’activité de l’eau, d’humidité résiduelle et de conservation ont été réalisés et validés. Le cornet s’est également révélé être particulièrement apprécié par les consommateurs lors de tests hédoniques.
En conclusion, le cornet répond aux aspects essentiels établi dans le cahier des charges, à savoir :
• L’aspect Service et Société : le cornet est résistant à la prise en main et à la pose d’une boule de crème glacée.
• L’aspect Sécurité : le produit respecte et est inférieur aux limites autorisées pour les tests microbiologiques. 
• L’aspect Santé : les cornets présentent 3 qualités importantes : ils sont sans gluten, sans lactose et à haute teneur en fibres.
• L’aspect Satisfaction : le cornet, de par ses propriétés, offre une solution qualitative aux personnes ne consommant pas de gluten, ne devant plus choisir par défaut le petit pot chez le glacier. The management of apple pomace, a by-product of juice and cider production, is currently a complex issue for producers. At the same time, the number of people following a gluten-free diet is increasing.
The primary objective of this project is to develop a gluten-free ice cream cone made from upcycled apple pomace.
In order to produce this innovative product, fresh apple pomace is collected and dried in an oven at 80°C for 24 hours. The dried pomace is then ground to a powder using a hammer mill with a 500 micron sieve. The powder obtained is then incorporated into the formulation of the cones.
Following the realisation of different formulations, including one where the entire flour is replaced by apple pomace powder, the selected product contains 26% apple pomace by mass and is complemented by gluten-free flours (buckwheat and corn). It was studied and compared with existing reference cones on the market. Texture, water activity, residual moisture and shelf life tests were performed and validated. The cone was also found to be particularly appreciated by consumers in hedonic tests.
In conclusion, the cone fulfils the essential aspects set out in the requirements document, namely :
• The Service and Society aspect : the cone is resistant to being held in the hand and to the placing of a scoop of ice cream.
• Safety aspect : the product respects and is below the authorised limits for microbiological tests. 
• Health aspect : the cones have 3 important qualities: they are gluten-free, lactose-free and high in fiber.
• The Satisfaction aspect : the cone, because of its properties, offers a qualitative solution to people who do not eat gluten. These people no longer have to choose the small tub at the ice cream parlour by default.

Marc de pommes --- Sans gluten --- cornet --- Revalorisation sous-produit --- Poudre de marc de pommes --- Apple pomace --- Gluten-free --- Ice cream cone --- By-product upcycled --- Apple pomace powder --- Sciences du vivant > Sciences des denrées alimentaires

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Sujet : Le marc de raisin représente une part importante des coproduits de l’industrie du vin. Les usages actuels qui en sont faits comme le compostage, l’épandage ou comme aliment pour le bétail ne permettent pas de bénéficier du potentiel économique de ce coproduit et engendrent même des impacts environnementaux négatifs. Ainsi, la mise en œuvre d’une stratégie de bioraffinage pour permettre la valorisation de ce coproduit est à envisager. En effet, le marc de raisin est riche en polyphénols, dont la bioactivité peut trouver des applications dans les secteurs pharmaceutique, nutraceutique et cosmétique. Ces marchés permettraient d’assurer la pérennité de la filière, tout en permettant aux industriels du secteur viti-vinicole de réduire l’impact environnemental de leur activité et de bénéficier de la plus-value apportée par la valorisation du marc de raisin. Cependant, la mise en œuvre de cette stratégie nécessite de trouver les opérations de prétraitements adaptées afin de valoriser au maximum le potentiel du marc de raisin.
Objectifs : Ce projet vise à évaluer le profil et à identifier les composés phénoliques de quatre marcs de raisins par UHPLC-DAD et d’étudier les effets de différents prétraitements, de la fermentation spontanée et de l’hydrolyse enzymatique des marcs sur leur contenu en polyphénols.
Résultats : Les résultats montrent que les différentes opérations de prétraitements, les fermentations et les hydrolyses enzymatiques mises en œuvre ont effectivement un effet sur la composition en polyphénols des marcs de raisin.
Conclusions : Le broyage du marc de raisin avec complément d’eau et le séchage à 60°C suivis d’une extraction à 25% d’éthanol constituent les prétraitements les plus efficients parmi ceux qui ont été testés. L’optimisation de ces deux méthodes, des fermentations et des hydrolyses enzymatiques, ainsi que la caractérisation des coproduits devront cependant être réalisés. Le choix final du prétraitement dépend grandement du contexte géographique, de la source d’approvisionnement et des caractéristiques de la biomasse. Background : Grape pomace represents a significant proportion of the coproducts in the wine industry. Current uses such as composting, spreading on fields or as animal feed do not allow to benefit from the economic potential and even have negative environmental impacts. Thus, the implementation of the valorization of this coproduct should be considered. Indeed, grape pomace is rich in polyphenols, whose bioactivity can find applications in the pharmaceutical, nutraceutical and cosmetic sectors. These markets would ensure the sustainability of the sector, whilst allowing the wine industry actors to reduce the environmental impact of their activity and to benefit from the added value brought by the valorization of grape pomace. However, the implementation of this biorefinery strategy requires finding the appropriate pretreatment operations in order to maximize the potential of grape pomace.
Objectives : This project aims to evaluate the profile and identify the phenolic compounds of four grape pomaces by UHPLC-DAD and to study the effects of various pretreatments, spontaneous fermentation and enzymatic hydrolysis of pomaces on their contents in polyphenols.
Results : The results show that the various pretreatment operations, fermentations and enzymatic hydrolysis used have an effect on the polyphenol composition of grape pomace.
Conclusions : Grinding grape pomace with complement of water and air-drying at 60°C followed by solvent extraction with 25% ethanol constitute the most efficient pretreatments of those that have been tested. However, the optimization of these two methods, fermentations and enzymatic hydrolyses, as well as the characterization of the coproducts must be carried out. The final choice of pretreatments operation depends greatly on the geographic context, the source supply and the characteristics of the biomass.

Economie circulaire --- Bioéconomie --- Bioraffinage --- Polyphénols --- Marc de raisin --- Valorisation de biomasse --- Circular economy --- Bioeconomy --- Polyphenols --- Grape pomace --- Biomass valorization --- Biorefinery --- Sciences du vivant > Multidisciplinaire, généralités & autres

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While there is a tremendous literature on the topic of wine and health ranging back to the days of Hippocrates, it is considered that there is an unlimited variety of wine, allowing for the association of senses, nutrition, and hedonism. The history of vine and wine has lasted for at least 7000 years. Vitis represent adaptable plants, and thanks to the large variety of strains, wine is an alchemical mix with unique properties, a rich and original composition in terms of polyphenols, and well known antioxidants. This explains why wine and health are closely linked to nutrition.

polyphenols --- n/a --- red wine --- apigenin --- tyrosol --- neurotrophic effects --- neuronal differentiation --- Okinawa diet --- colorectal --- antioxidant capacity --- olive oil --- vine --- alcohol --- antioxidant --- electrochemical technology --- Mediterranean diet --- allergy --- cardiovascular protection --- N2a murine neuronal cells --- cancers --- dementia --- wine --- resveratrol derivatives --- RW --- substituents phenyl rings --- efficacy towards diseases --- grape pomace --- metabolic disease --- Alzheimer --- biological targets --- wine flavonoids --- metabolites characterization --- diet --- hydroxytyrosol --- hormesis --- resveratrol --- cardiovascular disease --- nrf2 --- health --- synthesis strategies --- EVOO --- cancer --- hypertension

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There is an increased need to design circular economy models to make our food system more sustainable. This book brings together a review, a short communication, and several research articles showcasing a range of circular economy initiatives: some that valorise and characterise by-products using different technologies, others that apply by-products to new upcycled food products, and finishing with one article investigating consumer attitudes towards a food that comes from a circular economy initiative. This book highlights the diversity of expertise needed to valorise by-products from farm to fork and presents different by-products, technologies, and potential applications.

Research & information: general --- Biology, life sciences --- meat byproducts --- porcine heart --- protein extraction --- response surface methodology --- technofunctional properties --- bioethanol co-products --- post-fermentation corn oil --- distiller’s corn oil --- thin stillage --- by-products --- valorization --- bioactive molecules --- phytosterols --- squalene --- tocopherols --- tocotrienols --- tocols --- carotenoids --- rice bran --- stabilization --- antioxidants --- functional properties --- bioactives --- anti-nutritional components --- solid state fermentation --- antioxidant activity --- bioactive compounds --- Aspergillus oryzae --- HPLC --- total phenolic content --- reducing power assay --- biorefinery --- olive-derived biomass --- ultrasound-assisted extraction --- animal welfare --- circular economy --- consumer acceptance --- consumer attitudes --- food waste --- insects as feed --- Nvivo --- poultry --- qualitative study --- sustainability --- muffins --- by-product --- valorisation --- sunflower flour --- amino acid profile --- mineral content --- fibre content --- FRAP --- PCL assay --- functional ovine cheese --- grape pomace powder --- Lactococcus lactis --- physicochemical properties --- polyphenols --- volatile organic compounds --- antioxidant properties --- defatted seeds of Oenothera biennis --- α-glucosidase --- aldose reductase --- antioxidant --- nutrients --- purple corn cob --- anthocyanins --- Arabic gum --- accelerated stress protocol --- forced degradation --- moisture-modified Arrhenius equation --- mango by-products --- fortification --- value addition --- in vitro digestion --- maize porridge --- vegetable pomace --- dairy beverage --- fluidized bed --- heat-sensitive compounds --- functional food --- palatability --- Canis familiaris --- DIY formula --- Prunus dulcis --- almond skins --- almond hulls --- almond shells --- almond blanch water --- bioactivities --- agri-waste management --- cava lees --- phenolic extract --- food by-product --- lactic acid bacteria --- fermented sausages --- Salmonella spp. --- Listeria monocytogenes --- revalorization --- waste utilisation --- date seed powder --- cookies --- sensory analysis --- meat byproducts --- porcine heart --- protein extraction --- response surface methodology --- technofunctional properties --- bioethanol co-products --- post-fermentation corn oil --- distiller’s corn oil --- thin stillage --- by-products --- valorization --- bioactive molecules --- phytosterols --- squalene --- tocopherols --- tocotrienols --- tocols --- carotenoids --- rice bran --- stabilization --- antioxidants --- functional properties --- bioactives --- anti-nutritional components --- solid state fermentation --- antioxidant activity --- bioactive compounds --- Aspergillus oryzae --- HPLC --- total phenolic content --- reducing power assay --- biorefinery --- olive-derived biomass --- ultrasound-assisted extraction --- animal welfare --- circular economy --- consumer acceptance --- consumer attitudes --- food waste --- insects as feed --- Nvivo --- poultry --- qualitative study --- sustainability --- muffins --- by-product --- valorisation --- sunflower flour --- amino acid profile --- mineral content --- fibre content --- FRAP --- PCL assay --- functional ovine cheese --- grape pomace powder --- Lactococcus lactis --- physicochemical properties --- polyphenols --- volatile organic compounds --- antioxidant properties --- defatted seeds of Oenothera biennis --- α-glucosidase --- aldose reductase --- antioxidant --- nutrients --- purple corn cob --- anthocyanins --- Arabic gum --- accelerated stress protocol --- forced degradation --- moisture-modified Arrhenius equation --- mango by-products --- fortification --- value addition --- in vitro digestion --- maize porridge --- vegetable pomace --- dairy beverage --- fluidized bed --- heat-sensitive compounds --- functional food --- palatability --- Canis familiaris --- DIY formula --- Prunus dulcis --- almond skins --- almond hulls --- almond shells --- almond blanch water --- bioactivities --- agri-waste management --- cava lees --- phenolic extract --- food by-product --- lactic acid bacteria --- fermented sausages --- Salmonella spp. --- Listeria monocytogenes --- revalorization --- waste utilisation --- date seed powder --- cookies --- sensory analysis

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.

Technology: general issues --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder