Federica SECCO

Composition du jury :

• M. Vural GÖKMEN, Professeur, Hacettepe University, Rapporteur
• Mme Françoise NAU, Professeure, L’Institut Agro Rennes-Anger, Rapporteure
• M. Frédéric Tessier, Professeur, Université de Lille, Examinateur
• Mme Tara Grauwet, Professeure, KU Leuven, Examinatrice
• Mme Céline NIQUET-LÉRIDON, Chargée de recherche, UniLaSalle, Examinatrice

Mots clés : bioaccessibility, Maillard reaction, furanic compounds, dicarbonyl compounds, processed foo, INFOGEST

Résumé : In the context of more sustainable diets, the wide availability, low allergenicity, and high quality protein of peas (Pisum sativum L.) have led to an increase in the use of pea ingredients in processed foods. However, the higher protein content and greater abundance of reactive amino acids in peas compared to wheat may lead to enhanced thermal reactions and the formation of newly formed compounds (NFCs) that could have health implications. This study investigates the effect of a pea-based ingredient compared to wheat flour on the evolution of NFCs during the in vitro gastrointestinal digestion of a cake model. Eight selected NFCs were monitored in cakes, gastric and intestinal samples, to evaluate their reactivity and bioaccessibility. Interactions between formulation and processing impact the evolution of NFCs in products and during digestion. Pea formulation only promoted higher NFC formation under the strongest baking conditions. Although NFCs evolved during digestion and reacted with the products of macronutrient hydrolysis, their bioaccessibility was mainly determined by their initial concentration in the product. Microstructural differences between the two formulations were responsible for a different disintegration pattern during GI digestion. This study demonstrates that by steering the processing, it is possible to produce pea-based processed foods with enhanced nutritional value, attributable to their high protein content, without exceeding NFCs, even after digestion.