Co-product polyphenols for innovative functionalities

Our experience has led us to focus primarily on co-products from cider processing (apple and pear pomace and spent grains, must clarification residues, etc.). However, the same approaches can be adopted for other plant sources.

The PRP team's expertise in terms of reactivity, extraction, fractionation and structural characterisation of complex polyphenols (tannins, more or less polymerised oxidation products) will be combined with collaborative projects with other BIA teams, other INRAE departments, technical institutes and companies. A cross-cutting issue could be to study the value of these compounds extracted from residues or co-products for the purposes of phytosanitary protection of apple orchards (low input or Organic Agriculture), antioxidant protection in foodstuffs or the development of new bio-sourced materials.