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Durant les années 50, lors de l’avènement de la révolution verte, la production de pesticides chimiques, comme le glyphosate, a beaucoup amélioré le rendement des denrées alimentaire et la consommation de la population. Mais 3 principaux problèmes peuvent être relevés : le danger pour l’humain, la persistance dans le sol et le développement de résistance au sein des plantes. C’est pourquoi, de plus en plus d’alternatives voient le jour afin de pallier ces problèmes comme les huiles essentielles et notamment l’huile essentielle de cannelle qui provient de l’écorce de Cinnamomum zeylanicum et qui est connue dans la littérature pour son activité antioxydante, anti-inflammatoire, antimicrobienne, antibactérienne et biologique. Cette dernière est due essentiellement à la présence de trans-cinnamaldéhyde qui est un composé majoritaire.
Ce travail a pour but d’étudier la formulation d’un herbicide biosourcé à base d’huile essentielle de cannelle (CAN) encapsulée dans des glycérodendrimères, de 3ème génération, constitués de polypropylène-imines (GD-PPI-3). Pour se faire, quatre aspects ont été approfondis : la quantification de l’encapsulation et la cinétique de relargage de formulation herbicide par HS-GC-MS et TDU-GC-MS respectivement, les propriétés physicochimiques de la formulation par microscopie optique et granulométrie et des essais biologiques sur les graines d’A. thaliana en boîtes fermées et ouvertes avec une recherche de la concentration minimale d’inhibition, de l’efficacité d’inhibition de la formulation sur terreau et lorsque le GD-PPI-3 est vieillie de 1, 2, 4 et 8 semaines.
De ce fait, l’huile essentielle de cannelle est encapsulée à raison de 216,49 mg/g de GD-PPI-3 (45%). Ensuite, les profils de relargage expriment un relargage contrôlé et lent du trans-cinnamaldéhyde dans le temps pour tout les paramètres testés (Température, matrice de support, vieillissement) sur la formulation herbicide. En outre, a microscopie et la granulométrie montre une distribution monodisperse des tailles des gouttelettes, ce qui reflète la stabilité de la formulation. Enfin, les essais biologiques démontrent l’efficacité de la formulation herbicide lorsqu’elle est vieillie de 8 semaines (Plus de 60% d’inhibtion) et sur du terreau (60% d’inhibtion). De plus, la concentration minimale d’inhibition de la germination en boîtes fermées et ouvertes est de 0,125 et 3,6 mg/ml de solution GD-PPI-3 à 2 mM. During the 1950s, with the advent of the Green Revolution, the production of chemical pesticides, such as glyphosate, greatly improved food yields and consumption by the population. But 3 main problems can be identified: the danger for humans, the persistence in the soil and the development of resistance within plants. This is why more and more alternatives are emerging to alleviate these problems, such as essential oils and in particular cinnamon essential oil, which comes from the bark of Cinnamomum zeylanicum and is known in the literature for its antioxidant, anti-inflammatory, antimicrobial, antibacterial and biological activity. The latter is mainly due to the presence of trans-cinnamaldehyde which is a major compound.
The aim of this work is to study the formulation of a biosourced herbicide based on cinnamon essential oil (CAN) encapsulated in 3rd generation glycerodendrimers made of polypropylene imines (GD-PPI-3). To this end, four aspects were studied in depth: quantification of the encapsulation and release kinetics of the herbicide formulation by HS-GC-MS and TDU-GC-MS respectively, the physicochemical properties of the formulation by optical microscopy and granulometry, and biological tests on Arabidopsis thaliana seeds in closed and open boxes with an investigation of the minimum inhibition concentration, the inhibition efficiency of the formulation on soil and when GD-PPI-3+CAN is aged for 1, 2, 4 and 8 weeks.
Thus, cinnamon essential oil is encapsulated at 216.49 mg per g of GD-PPI-3 (45%). Then, the release profiles express a controlled and slow release of trans-cinnamaldehyde over time for all tested parameters (temperature, carrier matrix, ageing) on the herbicide formulation. In addition, microscopy and particle size analysis shows a monodisperse droplet size distribution, which reflects the stability of the formulation. Finally, bioassays demonstrate the efficiency of the herbicide formulation when aged for 8 weeks (more than 60% inhibition) and on soil (60% inhibition). In addition, the minimum germination inhibition concentration in closed and open boxes is 0.125 and 3.6 mg per ml of GD-PPI-3 solution at 2 mM.

huile essentielle --- cannelle --- trans-cinnamaldéhyde --- GD-PPI-3 --- encapsulation --- HS-GC-MS --- TDU-GC-MS --- quantification --- cinétique --- propriétés physicochimiques --- essais biologiques --- Arabidopsis thaliana --- Cinnamomum zeylanicum --- essential oil --- cinnamon --- trans-cinnamaldehyde --- GD-PPI-3 --- encapsulation --- HS-GC-MS --- TDU-GC-MS --- quantification --- kinetics --- physicochemical properties --- bioassays --- Arabidopsis thaliana --- Cinnamomum zeylanicum --- Sciences du vivant > Agriculture & agronomie --- Physique, chimie, mathématiques & sciences de la terre > Chimie --- Sciences du vivant > Biochimie, biophysique & biologie moléculaire

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Aroma compounds are some of the main compounds responsible for the acceptance of oenological products such as wine, vinegar and derived products. These kinds of compounds are produced during the winemaking process and they can be affected by natural, geographical and human factors: raw material, alcoholic and acetic fermentation, ageing, distillation, technological processes, etc. Therefore, it is very important to study and to characterize the aromatic fraction of these oenological beverages in order to improve the quality of the final product. Therefore, this book is focused on some recent studies related to the study of the volatile composition of wine, vinegar and derived products, in many different fields of science: oenology, chemistry, food science and technology, biochemistry, microbiology, biotechnology, engineering, sensory analysis, etc., and it shows the great importance of both sensory and analytical study of oenological products aroma and how they are influenced by the different stages and conditions under which they are elaborated. In this book, you will find 12 valuable scientific contributions: 2 literature reviews and 10 original research works, which deal with the latest advances in both sensory and analytical tools in order to evaluate the effects of different techniques or winemaking stages on the oenological products’ aromas.

Research & information: general --- sensory analysis --- sweet wine --- raisining --- climate chamber --- 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) --- wine --- sensory threshold --- serving temperature --- bee pollen --- Tintilla de Rota --- alcoholic fermentation --- warm climate --- volatile compounds --- sensory profile --- fermentative activator --- red winemaking --- red wines --- chitosan --- sparkling wine --- foamability --- sensory --- bottle aging --- flavor profile --- sensory evaluation --- volatile composition --- white wine --- grapes --- wines --- cryoextraction --- oak --- cherry --- chestnut --- wood chips --- phenolic compounds --- aroma --- ageing --- wine secondary aroma --- fermentation --- non-saccharomyces yeasts --- lactic acid bacteria --- strain variability --- tannins --- polyphenol-aroma interactions --- saliva --- in vitro release --- in vivo release --- retronasal aroma --- time-intensity --- HS-GC/MS --- sparkling wines --- bentonite --- foam properties --- wine aroma --- oral release --- aroma persistence --- in-mouth headspace sorptive extraction --- Sherry --- vinegar --- brandy --- n/a

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Oxidative stress causes chronic diseases such as cardiovascular disease, cancer, Alzheimer, chronic obstructive pulmonary, and neurodegenerative pathologies. Antioxidant systems defend human cells from free radicals. They act by stopping free radicals, decreasing their development, and quenching the formed ROS and RNS. The antioxidant molecules are classified into primary and secondary defense molecules. The primary antioxidant molecules (i.e., vitamins C and E, ubiquinone, and glutathione) reduce oxidation effects by moving a proton to the free radical species or electron donors, or by terminating the chain reactions The secondary antioxidants (i.e., N-acetyl cysteine and lipoic acid) act as cofactors for some enzyme systems or neutralize the production of free radicals by transition metals. This work comprises original research papers and reviews on antioxidant molecules in food, the agricultural practices that maximize their levels in plants, the potential preventive effects of selected classes of antioxidant molecules, their potential use in functional foods, and the pharmaceutical delivery systems that maximize their potential activity when used as supplements.

Research & information: general --- Biology, life sciences --- Food & society --- Trichoderma spp. --- EVOO --- olive pomace --- olive vegetation water --- Olea europea var Leccino --- HRMS-Orbitrap --- phenolic identification --- antioxidant activity --- grape seed oil fatty acid --- novel extraction --- tocopherol --- supercritical fluid --- microwave assisted --- ultrasound assisted --- Soxhlet --- olive mill wastewater --- olive oil --- Olive Pâté --- antioxidants --- nutraceutical --- Q Exactive Orbitrap LC-MS/MS --- Clery strawberry --- food processing --- Polyphenols --- multi-methodological evaluation --- HS-GC/MS analysis --- PCA --- antioxidant --- HepG2 cells --- EVOO extract --- IOC methods --- LDLR --- PCSK9 --- tomatoes --- NMR spectroscopy --- FT-ICR mass spectrometry --- ripening stage --- phenolics --- metabolomics --- phytochemicals --- cardoon --- multipurpose plant --- chlorogenic acid --- fatty acids --- herbal treatment --- organic zinc --- lamb --- Haemonchus contortus --- antioxidant enzymes --- lipid peroxidation --- mineral status --- paraxanthine --- caffeine --- CYP1A2 phenotyping --- human saliva --- differential pulse voltammetry --- egg --- flavonoids --- inductively coupled plasma mass spectrometry (ICP-MS) --- metallome --- quercetin --- walnut --- by-products --- antitussive --- ROS --- NOx --- IL-6 --- CXC-R1 --- histopathological analysis --- sustainable agriculture --- onion skin --- traditional varieties --- flavonols --- dietary antioxidants, --- Helichrysum --- medicinal plants --- infusions --- phenolic compounds --- antioxidative potential --- polyphenols --- flavonids --- endogenous antioxidant enzymes --- reduced glutathione --- oxidized glutathione --- catalase --- superoxide dismutase --- interleukin 6 --- tumor necrosis factor --- endurance sports --- Ficus carica --- oxidative stress protection --- stress hormones --- epidermal skin barrier --- nutricosmetics --- brown rice --- fermentation --- germination --- stress --- bioactive compounds --- untargeted metabolomics --- functional food --- health benefits --- lovage --- elicitation --- phenolic acids --- potential anti-inflammatory potential --- anticancer properties --- antioxidative activity --- bioactive peptides --- peptidomics --- mass spectrometry --- soybean --- plant-based foods --- LDL --- CVD --- lipid oxidation --- dietary fiber --- cholesterol --- hyperlipidemia --- microalgae --- spirulina --- inflammation --- lipopolysaccharide --- dairy cows --- fattening bulls --- leukocytes --- spices --- condiments --- extra-virgin olive oil --- antiviral properties --- antioxidant properties --- nutricosmetic --- grape seed --- pomace --- polyunsaturated fatty acids --- polyphenol --- resveratrol --- rutin --- HPLC --- GC --- coumarins --- green synthesis --- DFT --- red algae --- antioxidant and antimicrobial ability --- lipoperoxidation --- salmon --- anticancer --- marigold --- sage --- bearberry --- eucalyptus --- yarrow --- apples --- pomegranate --- mitochondrial DNA --- DNA damage --- apoptosis --- oral cancer --- arbutin --- melanin --- pigment --- melasma --- skin lightening --- cosmetic --- hyperpigmentation --- tyrosinase --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- Brassicaceae --- light wavelength --- reactive oxygen species (ROS) --- oxidative stress --- antioxidant proteins --- Moringa leaf extract --- nanoencapsulation --- rabbit --- physiology --- reproduction --- Trichoderma spp. --- EVOO --- olive pomace --- olive vegetation water --- Olea europea var Leccino --- HRMS-Orbitrap --- phenolic identification --- antioxidant activity --- grape seed oil fatty acid --- novel extraction --- tocopherol --- supercritical fluid --- microwave assisted --- ultrasound assisted --- Soxhlet --- olive mill wastewater --- olive oil --- Olive Pâté --- antioxidants --- nutraceutical --- Q Exactive Orbitrap LC-MS/MS --- Clery strawberry --- food processing --- Polyphenols --- multi-methodological evaluation --- HS-GC/MS analysis --- PCA --- antioxidant --- HepG2 cells --- EVOO extract --- IOC methods --- LDLR --- PCSK9 --- tomatoes --- NMR spectroscopy --- FT-ICR mass spectrometry --- ripening stage --- phenolics --- metabolomics --- phytochemicals --- cardoon --- multipurpose plant --- chlorogenic acid --- fatty acids --- herbal treatment --- organic zinc --- lamb --- Haemonchus contortus --- antioxidant enzymes --- lipid peroxidation --- mineral status --- paraxanthine --- caffeine --- CYP1A2 phenotyping --- human saliva --- differential pulse voltammetry --- egg --- flavonoids --- inductively coupled plasma mass spectrometry (ICP-MS) --- metallome --- quercetin --- walnut --- by-products --- antitussive --- ROS --- NOx --- IL-6 --- CXC-R1 --- histopathological analysis --- sustainable agriculture --- onion skin --- traditional varieties --- flavonols --- dietary antioxidants, --- Helichrysum --- medicinal plants --- infusions --- phenolic compounds --- antioxidative potential --- polyphenols --- flavonids --- endogenous antioxidant enzymes --- reduced glutathione --- oxidized glutathione --- catalase --- superoxide dismutase --- interleukin 6 --- tumor necrosis factor --- endurance sports --- Ficus carica --- oxidative stress protection --- stress hormones --- epidermal skin barrier --- nutricosmetics --- brown rice --- fermentation --- germination --- stress --- bioactive compounds --- untargeted metabolomics --- functional food --- health benefits --- lovage --- elicitation --- phenolic acids --- potential anti-inflammatory potential --- anticancer properties --- antioxidative activity --- bioactive peptides --- peptidomics --- mass spectrometry --- soybean --- plant-based foods --- LDL --- CVD --- lipid oxidation --- dietary fiber --- cholesterol --- hyperlipidemia --- microalgae --- spirulina --- inflammation --- lipopolysaccharide --- dairy cows --- fattening bulls --- leukocytes --- spices --- condiments --- extra-virgin olive oil --- antiviral properties --- antioxidant properties --- nutricosmetic --- grape seed --- pomace --- polyunsaturated fatty acids --- polyphenol --- resveratrol --- rutin --- HPLC --- GC --- coumarins --- green synthesis --- DFT --- red algae --- antioxidant and antimicrobial ability --- lipoperoxidation --- salmon --- anticancer --- marigold --- sage --- bearberry --- eucalyptus --- yarrow --- apples --- pomegranate --- mitochondrial DNA --- DNA damage --- apoptosis --- oral cancer --- arbutin --- melanin --- pigment --- melasma --- skin lightening --- cosmetic --- hyperpigmentation --- tyrosinase --- nuclear factor erythroid 2-related factor 2 (Nrf2) --- Brassicaceae --- light wavelength --- reactive oxygen species (ROS) --- oxidative stress --- antioxidant proteins --- Moringa leaf extract --- nanoencapsulation --- rabbit --- physiology --- reproduction