Publications
An integrated kinetic and polymer science approach to investigate the textural stability of red kidney beans during post-harvest storage and subsequent cooking KU Leuven
Evaluation of food quality and stability during storage and processing necessitates understanding the kinetics of food functional property changes and the underlying reactions. In this study, textural stability of beans during storage and subsequent cooking was evaluated through an integrated kinetic approach. Red kidney beans stored for different periods at various conditions of temperature (25 °C - 42 °C) and moisture content (6.9% - 14.5%) ...
Towards understanding the modulation of in vitro gastrointestinal lipolysis kinetics through emulsions with mixed interfaces KU Leuven
The functionality of oil-in-water (o/w) emulsions may be modulated by combining emulsifiers rather than using an individual one. Based on our previous studies, citrus pectin (CP) and tween 80 (TW80) were selected as their emulsions presented different physical stability and in vitro lipolysis kinetics. Hence, our objective was to design and evaluate the in vitro lipolysis kinetics in both the gastric and small intestinal phase of five emulsions ...
Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage KU Leuven
This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation were estimated by one-step nonlinear regression analysis. During dark storage, degradation kinetics was modelled by fractional conversion ...
Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy KU Leuven
The presence of antinutrients in common beans negatively affects mineral bioavailability. Therefore, this study aimed to predict the antinutrient to mineral molar ratios (proxy-indicators of in vitro mineral bioavailability) of a wide range of raw bean types, using near-infrared (NIR) spectroscopy. Iron, zinc, phytate and tannin concentrations and, antinutrient to mineral molar ratios were determined. Next, model calibration using NIR spectra ...
Production and molecular characterization of tailored citrus pectin-derived compounds KU Leuven
In this study, tailored-made citrus pectin-derived compounds were produced through controlled enzymatic and/or chemical modifications of commercial citrus pectin with different degrees of methylesterification (DM) and similar average molecular weight (MW). In the first treatment, degradation of the citrus pectin (CP) materials by endo-polygalacturonase (EPG) yielded pectins with average Mw's (between 2 and 60 kDa). Separation and identification ...
Utilizing Hydrothermal Processing to Align Structure and In Vitro Digestion Kinetics between Three Different Pulse Types KU Leuven
Processing results in the transformation of pulses' structural architecture. Consequently, digestion is anticipated to emerge from the combined effect of intrinsic (matrix-dependent) and extrinsic (processed-induced) factors. In this work, we aimed to investigate the interrelated effect of intrinsic and extrinsic factors on pulses' structural architecture and resulting digestive consequences. Three commercially relevant pulses (chickpea, pea, ...
Application of multivariate data analysis for food quality investigations: An example-based review KU Leuven
These days, large multivariate data sets are common in the food research area. This is not surprising as food quality, which is important for consumers, and its changes are the result of a complex interplay of multiple compounds and reactions. In order to comprehensively extract information from these data sets, proper data analysis tools should be applied. The application of multivariate data analysis (MVDA) is therefore highly recommended. ...