Areas of work
Unité BIA
Research Teams
PRP
Areas of work

Areas of work

We place ourselves in the context of agro-ecological and food transitions and the development of Organic Farming, for which we believe that polyphenols will have a role to play as secondary metabolites involved in the natural resistance of plants to bio-aggressors.

As a result, the greater variability of these polyphenols in tomorrow's crop production means that we need to have a good grasp of what happens to them during processing and storage, in order to produce products of high quality, both nutritionally and organoleptically, and to make better use of by-products.

In this folder

Polyphenolic reactivity in the cider fruit juice model

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Following on from our previous work, our aim is to identify the new structures resulting from the enzymatic oxidation of polyphenols and to gain a better understanding of the mechanisms by which they are formed.

The reactivity of polyphenols and their interactions with proteins

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The aim is to understand the mechanisms of this reactivity (protein/polyphenol interaction often leading to insolubilisation of the complex formed).

Co-product polyphenols for innovative functionalities

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Polyphenols (native and/or oxidised) are important constituents of plant co-products, and their use could be optimised.

Modification date: 28 October 2024 | Publication date: 22 January 2024 | By: VW