{"id":5072,"date":"2019-03-18T17:29:16","date_gmt":"2019-03-18T16:29:16","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=5072"},"modified":"2019-03-18T17:29:16","modified_gmt":"2019-03-18T16:29:16","slug":"les-rencontres-de-linra-au-sia-2019-innovations-alimentaires-les-variations-de-micronutriments-de-la-production-a-la-transformation","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2019\/03\/18\/les-rencontres-de-linra-au-sia-2019-innovations-alimentaires-les-variations-de-micronutriments-de-la-production-a-la-transformation\/","title":{"rendered":"Les rencontres de l\u2019INRA au SIA, 2019 \/ Innovations alimentaires : les variations de micronutriments de la production \u00e0 la transformation"},"content":{"rendered":"<div class=\"l-subsection\"><div class=\"l-subsection-h\"><div class=\"l-subsection-hh g-html i-cf\">Orchidali a particip\u00e9 \u00e0 la rencontre de l\u2019INRA au Salon de l\u2019Agriculture sur la th\u00e9matique \u00ab Innovations alimentaires de l\u2019assiette au champs \u00bb et vous propose le compte-rendu de l\u2019exemple concret choisi par Carine Le Bourvellec concernant les facteurs de variabilit\u00e9 \u00a0des micronutriments de la production \u00e0 la transformation en lien avec la sant\u00e9\u00a0: les polyph\u00e9nols de pommes.<\/p>\n<p>Les teneurs en polyph\u00e9nols sont tr\u00e8s variables selon les vari\u00e9t\u00e9s de pommes et les tissus consid\u00e9r\u00e9s (chair ou peau). Alors que le mode de culture a peu d\u2019effets sur les teneurs totales en polyph\u00e9nols, des variations au cours de l\u2019ann\u00e9e ont \u00e9t\u00e9 observ\u00e9es. La charge en fruits de l\u2019arbre est un important facteur de variation : plus l\u2019arbre est charg\u00e9, plus la teneur totale en polyph\u00e9nols sur mati\u00e8re s\u00e8che est \u00e9lev\u00e9e. Lors des transformations m\u00e9canique et thermique et de la sur-maturation, la destruction des membranes des compartimentations cellulaires qui en d\u00e9coule va favoriser la mise en contact des enzymes avec les polyph\u00e9nols qui vont \u00eatre oxyd\u00e9s par la polyph\u00e9nol oxydase en pr\u00e9sence d\u2019oxyg\u00e8ne. L\u2019ensemble de ces ph\u00e9nom\u00e8nes vont impacter la qualit\u00e9 nutritionnelle et organoleptique des produits issus de la transformation\u00a0:<\/p>\n<ul>\n<li>Lors du pressage des jus de fruits qui est une \u00e9tape clef, les procyanidines qui sont les polyph\u00e9nols les plus importants dans la pomme restent dans le marc et ne passent pas dans le jus. Ce sont les acides hydroxycinnamiques qui sont les polyph\u00e9nols majoritaires dans les jus.<\/li>\n<li>Dans les compotes, il y a peu de variation en polyph\u00e9nols entre la chair des pommes et la compote, par cons\u00e9quent, les traitements thermiques ont peu d\u2019impact sur les teneurs totales en polyph\u00e9nols. Les pertes en polyph\u00e9nols sont dues au raffinage (\u00e9limination des p\u00e9pins et de la peau), \u00e0 l\u2019oxydation ou au lessivage dans les eaux de cuisson.<\/li>\n<\/ul>\n<p>Les polyph\u00e9nols sont peu dig\u00e9r\u00e9s au niveau de l\u2019intestin gr\u00eale. Les polyph\u00e9nols complexes sont m\u00e9tabolis\u00e9s au niveau du c\u00f4lon. Les polyph\u00e9nols li\u00e9s au paroi sont mieux m\u00e9tabolis\u00e9s. Au cours de la transformation, il y a des compos\u00e9s qui sont oxyd\u00e9s. Il a \u00e9t\u00e9 montr\u00e9 par des tests <em>in vitro<\/em> que l\u2019oxydation des polyph\u00e9nols inhibe leur m\u00e9tabolisation par le microbiote.<\/p>\n<p>Les vid\u00e9os de ces pr\u00e9sentations sont disponibles sur ce <a href=\"http:\/\/www.inra.fr\/Entreprises-Monde-agricole\/Resultats-innovation-transfert\/Tous-les-dossiers\/Les-rencontres-du-SIA-2019\/Innovations-de-l-assiette-au-champ\/(key)\/5\" target=\"_blank\">lien<\/a>.<\/p>\n<p><em><strong>Orchidali vous propose de mener des <a href=\"https:\/\/science-nutrition.com\/scientific-literature-review\/\" target=\"_blank\">revues et analyses de la litt\u00e9rature scientifique<\/a>.<\/strong><\/em>\n<\/div><\/div><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Orchidali a particip\u00e9 \u00e0 la rencontre de l\u2019INRA au Salon de l\u2019Agriculture sur la th\u00e9matique \u00ab Innovations alimentaires de l\u2019assiette au champs<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":4,"featured_media":4361,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,504,207],"tags":[722,46,953,954,698,480,955],"class_list":["post-5072","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agenda","category-conferences","category-nous-rencontrer","tag-innovations-alimentaires","tag-inra","tag-polyphenols","tag-pomme","tag-salon-international-de-lagriculture","tag-sia","tag-teneur-en-polyphenols"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - 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