Laureen Badey, Sylvie Dauguet, W. B. Aoun, F. Bosque
The eighth edition of the ‘‘international conference on Life Cycle Assessment in the Agrifood sector’’ was held in Saint Malo (France) in October 2012. It was organized by INRA, the French National Institute for Agricultural Research, with the support of ADEME, the French Environment and Energy Management Agency. The LCA Food conferences are the first international scientific forum on LCA in the agri-food sector. ITERG and CETIOM attended this conference. This paper reviews the principal research topics in progress on life cycle assessment shown and interesting for vegetable oil sector.
{"title":"Compte rendu de la 8e conférence internationale relative aux Analyses de Cycle de Vie dans le secteur agro-alimentaire : LCA Food 2012","authors":"Laureen Badey, Sylvie Dauguet, W. B. Aoun, F. Bosque","doi":"10.1051/OCL.2013.0510","DOIUrl":"https://doi.org/10.1051/OCL.2013.0510","url":null,"abstract":"The eighth edition of the ‘‘international conference on Life Cycle Assessment in the Agrifood sector’’ was held in Saint Malo (France) in October 2012. It was organized by INRA, the French National Institute for Agricultural Research, with the support of ADEME, the French Environment and Energy Management Agency. The LCA Food conferences are the first international scientific forum on LCA in the agri-food sector. ITERG and CETIOM attended this conference. This paper reviews the principal research topics in progress on life cycle assessment shown and interesting for vegetable oil sector.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"96 1","pages":"171-175"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75906912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Since several decades, the oil palm has been able to transform tropical landscapes and livelihoods. The oil palm is an outstanding oil crop producing very high oil yields and showing an amazing agronomic plasticity: these are valuable assets in a context of food safety and ecological intensification. The palm oil production now constitutes a global commodity chain which is at the focus point of North/South challenges such as certification, traceability or environmental and sanitary impacts. Palm oil is playing an increasing part in the production of edible oils; such an expansion must now comply with sustainability criteria backed by robust and shared scientific results. The sustainable development of oil palm cultivation thus generates many questions to research, not only in the traditional domains of plant science, but also in the fields of socio-economy and social and human sciences.
{"title":"Palmier à huile : défis et questions à la recherche","authors":"A. Rival","doi":"10.1051/OCL.2013.0506","DOIUrl":"https://doi.org/10.1051/OCL.2013.0506","url":null,"abstract":"Since several decades, the oil palm has been able to transform tropical landscapes and livelihoods. The oil palm is an outstanding oil crop producing very high oil yields and showing an amazing agronomic plasticity: these are valuable assets in a context of food safety and ecological intensification. The palm oil production now constitutes a global commodity chain which is at the focus point of North/South challenges such as certification, traceability or environmental and sanitary impacts. Palm oil is playing an increasing part in the production of edible oils; such an expansion must now comply with sustainability criteria backed by robust and shared scientific results. The sustainable development of oil palm cultivation thus generates many questions to research, not only in the traditional domains of plant science, but also in the fields of socio-economy and social and human sciences.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"18 1","pages":"133-142"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86907611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jatropha curcas L. (JCL), an oleaginous species traditionally used as live fence, is massively planted in Africa to produce biofuel. However, the influence of many factors on its productivity remains scientifically unknown. This study aimed to assess the effect of subsoiling (factor 1 : subsoiling and control) and plant material provenance (factor 2 : Casamance and Diobass) on its development and productivity. The results have shown two years after planting that plant provenance had a significant effect on growth variables, plant above ground architecture and fruits number. The Casamance provenance has generally produced the highest values. Subsoiling did not have a significant effect on most of the studied variables, except for low primary branches number and fruiting branches number. Even more, subsoiling appeared to enhance JCL growth. These results have allowed to understand the importance of provenances but also of soil preparation on the performances of JCL and to identify priority areas for research.
{"title":"Effet du travail du sol sur la productivité de différentes provenances de Jatropha curcas","authors":"L. Barro, N. A. S. Samba, M. Diatta, E. Akpo","doi":"10.1051/OCL.2013.0508","DOIUrl":"https://doi.org/10.1051/OCL.2013.0508","url":null,"abstract":"Jatropha curcas L. (JCL), an oleaginous species traditionally used as live fence, is massively planted in Africa to produce biofuel. However, the influence of many factors on its productivity remains scientifically unknown. This study aimed to assess the effect of subsoiling (factor 1 : subsoiling and control) and plant material provenance (factor 2 : Casamance and Diobass) on its development and productivity. The results have shown two years after planting that plant provenance had a significant effect on growth variables, plant above ground architecture and fruits number. The Casamance provenance has generally produced the highest values. Subsoiling did not have a significant effect on most of the studied variables, except for low primary branches number and fruiting branches number. Even more, subsoiling appeared to enhance JCL growth. These results have allowed to understand the importance of provenances but also of soil preparation on the performances of JCL and to identify priority areas for research.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"22 1","pages":"165-170"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75211972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ce dossier r eunit trois auteurs : le traitement des aspects environnementaux, sociaux et d eveloppement durable a et e confi e a l’expertise d’Alain Rival (Coordinator for Oil palm Research, Cirad BioS – UMR DIADE, Montpellier) ; les volets nutrition et sant e sont expos es et comment es par le Docteur Jean-Michel Lecerf (Institut Pasteur, Lille) ; et enfin les aspects techniques et r eglementaires synth etis es par Odile Morin (Communication Scientifique et Technique, ITERG).
这份档案汇集了三位作者:alain Rival(油棕研究协调员，Cirad BioS - UMR DIADE，蒙彼利埃)，环境、社会和可持续发展方面的研究;Jean-Michel Lecerf博士(巴斯德研究所，里尔)介绍了营养和健康方面;最后是由Odile Morin(科学和技术传播，ITERG)综合的技术和监管方面。
{"title":"Palme : production, composition, propriétés et impact nutritionnel de l’huile","authors":"O. Morin","doi":"10.1051/OCL.2013.0509","DOIUrl":"https://doi.org/10.1051/OCL.2013.0509","url":null,"abstract":"Ce dossier r eunit trois auteurs : le traitement des aspects environnementaux, sociaux et d eveloppement durable a et e confi e a l’expertise d’Alain Rival (Coordinator for Oil palm Research, Cirad BioS – UMR DIADE, Montpellier) ; les volets nutrition et sant e sont expos es et comment es par le Docteur Jean-Michel Lecerf (Institut Pasteur, Lille) ; et enfin les aspects techniques et r eglementaires synth etis es par Odile Morin (Communication Scientifique et Technique, ITERG).","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"4 1","pages":"131-132"},"PeriodicalIF":0.0,"publicationDate":"2013-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73267358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Obesity and overweight occurrence is growing around the word. This is often considered as a consequence of high fat diets, and some recommendations encourage ‘‘light’’ diets, including low fat intake. However, most trials with low fat intake do not demonstrate any benefit and could be worse than low carbohydrate diets. The key role of insulin could explain that eating fat do not make body fat. On the other hand, several unbalanced fatty acid intake are reported, i.e. saturated/mononunsaturated fatty acids and w6/w3 polyunsaturated fatty acids. Thus, fat intake could be improved in this respect. Moreover, the molecular and supramolecular structures of fat in food are new challenges to address in order to ameliorate the recommendations for healthy diets.
{"title":"Dietary lipids: less fat or best fat?","authors":"J. Chardigny","doi":"10.1051/OCL.2012.0498","DOIUrl":"https://doi.org/10.1051/OCL.2012.0498","url":null,"abstract":"Obesity and overweight occurrence is growing around the word. This is often considered as a consequence of high fat diets, and some recommendations encourage ‘‘light’’ diets, including low fat intake. However, most trials with low fat intake do not demonstrate any benefit and could be worse than low carbohydrate diets. The key role of insulin could explain that eating fat do not make body fat. On the other hand, several unbalanced fatty acid intake are reported, i.e. saturated/mononunsaturated fatty acids and w6/w3 polyunsaturated fatty acids. Thus, fat intake could be improved in this respect. Moreover, the molecular and supramolecular structures of fat in food are new challenges to address in order to ameliorate the recommendations for healthy diets.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"79 1","pages":"71-74"},"PeriodicalIF":0.0,"publicationDate":"2013-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87376026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
According to the Hygiene Package Regulations, European Member States encourage the development and dissemination of national guides to good practice for hygiene and for the application of HACCP principles. These guides are developed by food business sectors. Within the oilseed crops food chain, such guides are developed at different stages: primary production of oilseed crops, collection and storage of seeds, oilseeds crushing and refining industry. This article presents these three guides developed in France by the federations of concerned operators. We describe how these guides are constructed, their scope, their progress in the validation process by the authorities, the health hazards identified, best practices by sector and HACCP study.
{"title":"Guides de bonnes pratiques d’hygiène dans le secteur des oléagineux","authors":"Sylvie Dauguet, M. Saillard, Katell Crépon","doi":"10.1051/OCL.2012.0477","DOIUrl":"https://doi.org/10.1051/OCL.2012.0477","url":null,"abstract":"According to the Hygiene Package Regulations, European Member States encourage the development and dissemination of national guides to good practice for hygiene and for the application of HACCP principles. These guides are developed by food business sectors. Within the oilseed crops food chain, such guides are developed at different stages: primary production of oilseed crops, collection and storage of seeds, oilseeds crushing and refining industry. This article presents these three guides developed in France by the federations of concerned operators. We describe how these guides are constructed, their scope, their progress in the validation process by the authorities, the health hazards identified, best practices by sector and HACCP study.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"8 1","pages":"124-130"},"PeriodicalIF":0.0,"publicationDate":"2013-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90531806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The modern abundance of energy-rich foods combined with a shift to more sedentary lifestyles has led to a thermodynamic imbalance in which excessive caloric intake and reduced energy expenditure account for the prevalence of obesity. In particular, exposure to lipid-rich diet is thought to promote metabolic alteration in peripheral tissue associated with obesity-related diseases. The regulation of energy balance depends on the ability of the brain to provide an adaptive response to change in circulating factors of hunger and satiety. The hypothalamus is particularly regarded as key integrative structure but, aside from hypothalamic-mediated homeostatic control, feeding behavior isalso modulated by sensory inputs, such as tastes and odors,as well as by affective or emotional states. The reinforcing and motivational aspects of food are closely tied to the release of the neurotransmitter dopamine by the mesolimbic system, which is stimulated by calorie-dense foods as well as by most other objects of desire. Therefore feeding behavior is regulated by homeostatic as well as non-homeostatic inputs from the hypothalamus and the mesolimbic region. Interestingly, these structures expressesseveralenzymesinvolvedintheprocessingoftriglycerideandfatty acidandthe recent literature provide growing evidence that fatty acid metabolism within discrete brain regions can function as sensor of nutrient availability directly control the hedonic and the homeostatic aspect of feeding.
{"title":"Central lipid detection and the regulation of feeding behavior","authors":"C. Cansell, S. Luquet","doi":"10.1051/OCL.2013.0500","DOIUrl":"https://doi.org/10.1051/OCL.2013.0500","url":null,"abstract":"The modern abundance of energy-rich foods combined with a shift to more sedentary lifestyles has led to a thermodynamic imbalance in which excessive caloric intake and reduced energy expenditure account for the prevalence of obesity. In particular, exposure to lipid-rich diet is thought to promote metabolic alteration in peripheral tissue associated with obesity-related diseases. The regulation of energy balance depends on the ability of the brain to provide an adaptive response to change in circulating factors of hunger and satiety. The hypothalamus is particularly regarded as key integrative structure but, aside from hypothalamic-mediated homeostatic control, feeding behavior isalso modulated by sensory inputs, such as tastes and odors,as well as by affective or emotional states. The reinforcing and motivational aspects of food are closely tied to the release of the neurotransmitter dopamine by the mesolimbic system, which is stimulated by calorie-dense foods as well as by most other objects of desire. Therefore feeding behavior is regulated by homeostatic as well as non-homeostatic inputs from the hypothalamus and the mesolimbic region. Interestingly, these structures expressesseveralenzymesinvolvedintheprocessingoftriglycerideandfatty acidandthe recent literature provide growing evidence that fatty acid metabolism within discrete brain regions can function as sensor of nutrient availability directly control the hedonic and the homeostatic aspect of feeding.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"66 1","pages":"93-101"},"PeriodicalIF":0.0,"publicationDate":"2013-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88986067","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The recent collective expertise of the National Agency of Health Safety of Nutrition, the Environment and Employment (Anses) to define the recommended nutritional intake in lipids is interesting and innovative in many respects. This is a sign of the return to nutrition as a public health service, at a time when European authorities only use two simplistic and questionable approaches to establish their recommendations: the ‘‘pharmaceutical prescription’’ and the ‘‘precautionary principle’’ approach.
{"title":"Nouvelle approche pour les recommandations nutritionnelles en lipides","authors":"P. Legrand","doi":"10.1051/OCL.2013.0502","DOIUrl":"https://doi.org/10.1051/OCL.2013.0502","url":null,"abstract":"The recent collective expertise of the National Agency of Health Safety of Nutrition, the Environment and Employment (Anses) to define the recommended nutritional intake in lipids is interesting and innovative in many respects. This is a sign of the return to nutrition as a public health service, at a time when European authorities only use two simplistic and questionable approaches to establish their recommendations: the ‘‘pharmaceutical prescription’’ and the ‘‘precautionary principle’’ approach.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"528 1","pages":"75-78"},"PeriodicalIF":0.0,"publicationDate":"2013-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77681984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Oilseeds food chain operators are coordinated through a food safety survey plan, in order to get a realistic picture of the contamination in oilseed products (seeds, oilseed meal, and vegetable oil). Concerned crops are those cultivated or processed in France: rapeseed, sunflower and soybean. Grain storage companies, feeding industries and oil industries participate voluntarily, and send their self-data that are pooled in a database. The food safety of oilseeds survey plan allows to identify which are main concerns, for instance post-harvest insecticide residues from cross contamination during storage. Results of this monitoring plan were transmitted to the French government and the European Commission in cases of revisions of regulatory thresholds.
{"title":"Les enseignements de 7 années de plan de surveillance des oléagineux","authors":"Sylvie Dauguet, F. Lacoste","doi":"10.1051/OCL.2012.0476","DOIUrl":"https://doi.org/10.1051/OCL.2012.0476","url":null,"abstract":"Oilseeds food chain operators are coordinated through a food safety survey plan, in order to get a realistic picture of the contamination in oilseed products (seeds, oilseed meal, and vegetable oil). Concerned crops are those cultivated or processed in France: rapeseed, sunflower and soybean. Grain storage companies, feeding industries and oil industries participate voluntarily, and send their self-data that are pooled in a database. The food safety of oilseeds survey plan allows to identify which are main concerns, for instance post-harvest insecticide residues from cross contamination during storage. Results of this monitoring plan were transmitted to the French government and the European Commission in cases of revisions of regulatory thresholds.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"64 1","pages":"119-123"},"PeriodicalIF":0.0,"publicationDate":"2013-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91360276","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly involved in the orosensory detection of triglycerides and their hydrolysis products, i.e., free fatty acids, which occurs at different detection levels, i.e., taste and multimodal. Concerning taste detection, it has been shown that the level of salivary lipolysis is related to the sensitivity of the subject to triolein and oleic acid. Regarding multimodal detection, the antioxidant power and protein composition variables are related to sensory characteristics, such as textural and olfactory perception, of the emulsion. Interestingly, the involvement of some of these salivary variables in the perceived intensity and preference towards model oil emulsions was also shown. In addition to detection, these mouth processes also contribute greatly to a preference for or rejection of fat. Preferences are related to not only the perception of texture but also gustatory and olfactory components of fat.
{"title":"In-mouth mechanism leading to the perception of fat in humans: from detection to preferences. The particular role of saliva","authors":"G. Feron, J. Poette","doi":"10.1051/OCL.2012.0496","DOIUrl":"https://doi.org/10.1051/OCL.2012.0496","url":null,"abstract":"In humans, the perception of fat in food is a complex process involving many sensory modalities (texture, aromaand flavour). Themouth is the first place in which the process of digestion begins. During this process, a bolus is formed in which saliva is significantly incorporated. For solids and semi-solid fatty matrices, saliva and the shear forces applied during mastication contribute to their breakdown and/or destabilisation in emulsified systems. These mechanisms are often dependent on the fat content of the food and thus play an important role in not only the perception of texture but also the release of compounds responsible for the flavour of “fat”. In addition, saliva is directly involved in the orosensory detection of triglycerides and their hydrolysis products, i.e., free fatty acids, which occurs at different detection levels, i.e., taste and multimodal. Concerning taste detection, it has been shown that the level of salivary lipolysis is related to the sensitivity of the subject to triolein and oleic acid. Regarding multimodal detection, the antioxidant power and protein composition variables are related to sensory characteristics, such as textural and olfactory perception, of the emulsion. Interestingly, the involvement of some of these salivary variables in the perceived intensity and preference towards model oil emulsions was also shown. In addition to detection, these mouth processes also contribute greatly to a preference for or rejection of fat. Preferences are related to not only the perception of texture but also gustatory and olfactory components of fat.","PeriodicalId":19493,"journal":{"name":"Oléagineux, Corps gras, Lipides","volume":"21 1","pages":"102-107"},"PeriodicalIF":0.0,"publicationDate":"2013-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80244923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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