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Featured researches published by G. Doyon.


Critical Reviews in Food Science and Nutrition | 2010

Bioactive Compounds in Cranberries and their Biological Properties

J. Côté; Stéphane Caillet; G. Doyon; J.-F. Sylvain; Monique Lacroix

Cranberries are healthy fruit that contribute color, flavor, nutritional value, and functionality. They are one of only three fruits native to America. Over the past decade, public interest for the North American cranberry (Vaccinium macrocarpon) has been rising with reports of their potential health benefits linked to the numerous phytochemicals present in the fruit—the anthocyanins, the flavonols, the flavan-3-ols, the proanthocyanidins, and the phenolic acid derivatives. The presence of these phytochemicals appears to be responsible for the cranberry property of preventing many diseases and infections, including cardiovascular diseases, various cancers, and infections involving the urinary tract, dental health, and Helicobacter pylori-induced stomach ulcers and cancers. Recent years have seen important breakthroughs in our understanding of the mechanisms through which these compounds exert their beneficial biological effects, yet these remain to be scientifically substantiated. In this paper these characteristics, as well as the antioxidant, radical scavenging, antibacterial, antimutagen, and anticarcinogen properties of cranberry major bioactive compounds are explained.


Critical Reviews in Food Science and Nutrition | 2010

Analyzing cranberry bioactive compounds.

J. Côté; Stéphane Caillet; G. Doyon; J.-F. Sylvain; Monique Lacroix

There is a growing public interest for the North American cranberry (Vaccinium macrocarpon) as a functional food because of the potential health benefits linked to phytochemical compounds present in the fruit—the anthocyanin pigments, responsible for its brilliant red color, and other secondary plant metabolites (flavonols, flavan-3-ols, proanthocyanidins, and phenolic acid derivatives). Isolation of these phenolic compounds and flavonoids from a sample matrix is a prerequisite to any comprehensive analysis scheme. By far the most widely employed analytical technique for the characterization of these compounds has been high-performance liquid chromatography(HPLC) coupled with ultraviolet-visible(UV/Vis) and mass spectrometer(MS) detection. This review covers the cranberry major bioactive compounds, the extraction and purification methods, and the analytical conditions for HPLC used to characterize them. Extraction, chromatographic separation and detection strategies, analyte determinations, and applications in HPLC are discussed and the information regarding methods of specific cranberry analyte analyses has been summarized in tabular form to provide a means of rapid access to information pertinent to the reader.


Food Research International | 1996

Post-process, packaging-induced fermentation of delicatessen meats

Richard A. Holley; G. Doyon; Jacinthe Fortin; Natalie Rodrigue; M. Carbonneau

Abstract The effect of slicing and vacuum packaging at retail upon refrigerated shelf-life at 4 and 8 °C of ham, bologna and pastrami was studied. Health inspection staff monitored slicing and packaging steps at three stores and transported sliced and unsliced controls to the laboratory for storage tests. Following storage for 17 and 21 days at 4 °C, meat packages were evaluated for consumer acceptability by survey at retail. Microbiology analysis revealed that no store was consistently better or worse than the others. Numbers of bacteria (mainly lactics) were different during storage of the meats (pastrami> ham> bologna). Growth occurred mainly at the surface of unsliced meats and indications were that the same localization of growth also occurred in sliced meats. Bacterial growth following packaging was essentially a desirable lactic food fermentation. Neither pH nor fermentable carbohydrate concentration changes were useful in predicting refrigerated shelf-life. The ‘freshness’ of unsliced meats (≥21 days code) used did not correlate with the number of bacteria present initially or during refrigerated storage of slices (internal or surface). Products stored 17 or 21 days at 4 °C were judged by consumers as being equal. Sliced, packed in film of low O 2 permeability and stored using acceptable sanitation procedures, bologna, ham and pastrami were acceptable for 21 days at 4°C and would not represent a threat to public health even though bacterial numbers were> 10 7 CFU g −1.


Measurement Science and Technology | 2006

Combined fibre-optic sensor for colour and refractive index (CI) monitoring

Jean-Marie Trudeau; Patrick Paradis; Claude Paré; C. Meneghini; A. Cournoyer; E. Savard; G. Doyon; A.-C. Jacob-Poulin; André Fougères

Two fibre-optic probes are combined for the simultaneous monitoring of colour and refractive index of liquids, including highly coloured ones. It is shown how, through modelling, the design can be adapted to cover different ranges of refractive index, light absorption and sensitivity.


Proceedings of SPIE, the International Society for Optical Engineering | 2005

Combined fiber optic sensor for Colour and refractive Index (CI) monitoring

Jean-Marie Trudeau; Patrick Paradis; Claude Paré; Chiara Meneghini; Anne-Claire Jacob-Poulin; Alain Cournoyer; Éric Savard; G. Doyon

Two fiber optic probes are combined for the simultaneous monitoring of colour and refractive index of a liquid. It is shown how, through modelling, the design can be adapted to cover different ranges in refractive index and light absorption.


Food Control | 2011

Antimicrobial effect of cranberry juice and extracts

J. Côté; Stéphane Caillet; G. Doyon; Dominic Dussault; J.-F. Sylvain; Monique Lacroix


Food Research International | 2011

Antioxidant and antiradical properties of cranberry juice and extracts

Stéphane Caillet; J. Côté; G. Doyon; J.-F. Sylvain; Monique Lacroix


Food Chemistry | 2012

Effect of different cranberry extracts and juices during cranberry juice processing on the antiproliferative activity against two colon cancer cell lines

Khanh Dang Vu; Hélène Carlettini; Janie Bouvet; J. Côté; G. Doyon; J.-F. Sylvain; Monique Lacroix


Journal of Food Quality | 1996

STORAGE OF MINIMALLY PROCESSED ROMAINE LETTUCE UNDER CONTROLLED ATMOSPHERE

Fatoumata Hamza; F. Castaigne; Claude Willemot; G. Doyon; Joseph Makhlouf


Packaging Technology and Science | 1991

Gas transmission properties of polyvinyl chloride (PVC) films studied under subambient and ambient conditions for modified atmosphere packaging applications

G. Doyon; Jean Gagnon; C. Toupin; F. Castaigne

Collaboration


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J. Côté

Institut national de la recherche scientifique

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Monique Lacroix

Institut national de la recherche scientifique

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Stéphane Caillet

Institut national de la recherche scientifique

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Marco Lagimonière

Agriculture and Agri-Food Canada

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Christophe Poulet

Agriculture and Agri-Food Canada

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Claude Paré

Institut National d'Optique

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Dominic Dussault

Institut national de la recherche scientifique

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G. Lorenzo

Institut national de la recherche scientifique

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Patrick Paradis

Institut National d'Optique

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