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Évaluation De L'impact De L'ajout De Flocons De Macroalgues Sur Le Évaluation de l’impact de l’ajout de flocons de macroalgues sur le développement et la bioactivité d’un fromage fonctionnel de type Camembert Mémoire Attara HELL Maîtrise en Sciences et technologie des aliments Maître ès sciences (M. Sc.) Québec, Canada © Attara HELL, 2017 Évaluation de l’impact de l’ajout de flocons de macroalgues sur le développement et la bioactivité d’un fromage fonctionnel de type Camembert Mémoire Attara HELL Sous la direction de : Lucie Beaulieu, directrice de recherche Steve Labrie, codirecteur de recherche Résumé Les macroalgues Palmaria palmata et Saccharina longicruris sont riches en nutriments et contiennent des molécules antioxydantes ainsi que des inhibiteurs de l’enzyme de conversion de l’angiotensine (ECA). C’est également le cas du fromage de type Camembert. Cependant, l’impact de la combinaison de ces deux aliments sur la bioactivité globale est inconnu. Une analyse de la composition nutritionnelle des algues montre que P. palmata était la plus riche en protéines et en sucres totaux. S. longicruris avait un contenu plus élevé en fibres totales, minéraux totaux, sodium, potassium et lipides. Les capacités antioxydante et inhibitrice de l’ECA de l’extrait soluble > 1 kDa de S. longicruris étaient supérieures à celle de P. palmata. Trois différents traitements de fromages modèles ont été étudiés : un contrôle (CC), un modèle contenant 2 % de P. palmata (C2PP) et un autre contenant 2 % de S. longicruris (C2SL). Durant l’affinage (20 jours), l’évolution du pH du caillé des trois traitements était significativement similaire, partant de 4,89 et terminant à 6,77. La même tendance a été observée pour la capacité antioxydante (ORAC), débutant de 0 pour finir à 41,28 mmol TE/g de fromage. La capacité inhibitrice de l’ECA des trois traitements était significativement similaire au jour 0 (13,20%) et au jour 20 (58,27%). Par contre, C2SL n’avait pas la même courbe d’évolution que CC et C2PP. Ces résultats ont permis de valider la richesse nutritionnelle et des bioactivités des macroalgues. Aucun changement n’a été observé sur le développement et la bioactivité finale des deux fromages aux algues. iii Abstract Seaweeds Palmaria palmata and Saccharina longicruris have high nutritional value and contain antioxidants and angiotensin-converting enzyme (ACE)-inhibitor compounds. This is also applicable to Camembert-type cheese. However, the impact of combining these two foods on the global bioactivity is unknown. The nutritional composition of the two dried seaweeds was characterized. P. palmata had the highest protein and total carbohydrate contents. S. longicruris had the highest contents in total fiber, total minerals, sodium, potassium and lipids. The antioxidant capacity (ORAC) and ACE-inhibitor activity of S. longicruris soluble extract > 1 kDa were higher than P. palmata. Three different types of cheese were studied: cheese control (CC) without seaweeds, cheese with 2% of P. palmata (C2PP) and cheese with 2% of S. longicruris (C2SL). During ripening (20 days), the curd pH of all treatments was significantly similar, starting from 4.89 and finishing at 6.77. The same trend was observed for their ORAC values, starting at 0 and then reached 41.28 mmol TE/g of cheese. The ACE-inhibitor capacity of the three treatments was significantly similar, at day 0 (13.20%) and day 20 (58.27%). On the other hand, C2SL did not have the same evolution curve as CC and C2PP. These results have shown and validated the nutritional value and bioactivities of seaweeds. Also, at the concentration of 2% of seaweeds, no impact was observed on the development and final bioactivities of the two seaweeds cheeses. iv Table des matières Résumé .............................................................................................................................................. iii Abstract .............................................................................................................................................. iv Liste des tableaux ............................................................................................................................ vii Liste des figures .............................................................................................................................. viii Liste des abréviations ...................................................................................................................... ix Remerciements .................................................................................................................................. x Avant-propos ..................................................................................................................................... xi Chapitre 1 : Introduction .................................................................................................................. 1 Chapitre 2 : Revue de littérature .................................................................................................... 4 2.1. Les macroalgues .............................................................................................................. 4 2.1.1. Généralité .................................................................................................................. 4 2.1.2. Composition nutritionnelle ....................................................................................... 8 2.1.3. Effets bénéfiques des macroalgues sur la santé ............................................... 14 2.1.4. Digestibilité .............................................................................................................. 17 2.1.5. Produits alimentaires et aliments fonctionnels additionnés de macroalgues 18 2.2. Le fromage ....................................................................................................................... 19 2.2.1. Généralité ................................................................................................................ 19 2.2.2. Différentes variétés de fromages ......................................................................... 19 2.2.3. Fabrication du fromage .......................................................................................... 20 2.2.4. Les caillés modèles ................................................................................................ 23 2.2.5. Défauts de contamination du fromage ................................................................ 23 2.2.6. Rôles des constituants du fromage lors de l’affinage ....................................... 24 2.2.7. Bioactivités ............................................................................................................... 28 2.2.8. Fromages fonctionnels .......................................................................................... 32 2.3. Fromages aux algues ................................................................................................ 33 Chapitre 3 : Hypothèse et objectifs .............................................................................................. 35 3.1. Hypothèse de recherche ............................................................................................... 36 3.2. Objectifs spécifiques ...................................................................................................... 36 Chapitre 4: Evaluation of the impact of addition of seaweed flakes on the development of bioactivities in functional Camembert-type cheese ................................................................... 37 Abstract ........................................................................................................................................ 38 Introduction .................................................................................................................................. 39 v Materials and Methods .............................................................................................................. 41 Chemicals and Reagents ...................................................................................................... 41 Biological Materials ................................................................................................................ 42 Nutritional Composition of Seaweeds ................................................................................. 42 Soluble Seaweed Extracts (SSE) ........................................................................................ 43 Soft Cheese Model Curd Production (SCMC) ................................................................... 43 Seaweeds Flakes Selection for Treatments ....................................................................... 44 SCMC Preparation and Ripening Conditions ..................................................................... 44 SCMC Water Activity (Aw) .................................................................................................... 45 Water-Soluble Extract (WSE) from SCMC ......................................................................... 45 Angiotensin-Converting Enzyme (ACE)-Inhibitory Activity ............................................... 45 Oxygen Radical Absorbance Capacity (ORAC) Assay .................................................... 46 Statistical Analysis .................................................................................................................. 47 Results and Discussion ............................................................................................................. 47
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