Publications

The health-beneficial long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA) are easily affected by the undesired process of lipid oxidation in fish oil, while being stable in the lipid extracts of photoautotrophic microalgae. The current research investigates the role of carotenoids by evaluating the oxidative stability of mixtures of fish oil with total lipid extracts of two different microalgae (Phaeodactylum and Isochrysis) throughout ...

During adverse postharvest storage of Red haricot beans, the inositol phosphate content, particularly InsP6, decreased significantly, along with a significant increase in InsP5. Using a texture-based classification approach, the InsP6 content in cotyledons was shown an indicator for the extent of hard-to-cook (HTC) development during bean aging. This textural defect development was predominated by storage-induced InsP6 degradation, rather than ...

In vitro digestion studies demonstrate large potential to gain more and quicker insights into the underlying mechanisms of feed additives, allowing the optimization of feed design. Unfortunately, current in vitro digestion models relevant for broiler chickens lack sufficient description in terms of protocols and standardisation used. Furthermore, no distinction is made between the different life phases of these animals (starter, grower, and ...

Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation ...

Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and ...

Volatile compounds in foods can witness the occurrence of (bio)chemical reactions, comprising both enzymatic and non-enzymatic reactions, which can be influenced by processing. This study investigated the effect of different pretreatments aimed at either minimizing, realized by a heat treatment, or inducing, realized by a tissue disruptive treatment, enzymatic reactivities, on the volatile profile of leek. The volatile profiles obtained were ...

During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds was assessed in order to gain insight into possible reactions occurring during ageing of beans. The evolution of volatile compounds of red kidney beans stored at varying conditions of temperature and moisture content relative to their glass transition temperature (Tg) ...

Cell wall material was isolated from selected non-aged and aged Red haricot bean cotyledons using a texture-based classification approach. Pectin-depleted residual cell wall fractions were obtained by sequential pectin extraction and were characterized to investigate in situ cell wall related molecular changes upon ageing during adverse storage of the beans. Particularly, involvement of phenolic compounds in cell wall strengthening during the ...

Carrageenan-rich precipitate (CRP) was extracted from gametophyte Chondrus crispus at varying temperatures (22 °C, 45 °C, 90 °C) and time (0.25 h, 2 h, 8 h) at neutral conditions (i.e. without addition of alkali). Lower levels of 3,6-anhydrogalactose were detected in CRPs extracted at room temperature (22 °C) compared to extractions at 45 °C and 90 °C, suggesting a lower proportion of gelling units. Meanwhile, the CRPs obtained during the first ...

In the present work, three specific low weight average molecular weight (Mw) demethoxylated citrus pectin derived compounds (oligosaccharides) (CP₂₅ ₖDₐ, CP₃ ₖDₐ and CP₃.₈ ₖDₐ) were generated by means of enzymatic degradation and subsequent chemical demethylesterification of three starting pectin materials (CP74₁₄₄ ₖDₐ, CP53₁₅₁ ₖDₐ and CP38₁₁₆ ₖDₐ, respectively). These pectin oligosaccharides were structurally characterized, evaluated for their ...