References of "Danthine, Sabine"
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See detailPros and cons of flowers strips for farmers. A review
Uyttenbroeck, Roel ULg; Hatt, Séverin ULg; Paul, Aman ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (in press), 20(Special issue 1),

Description of the subject. To counteract environmental problems due to agricultural intensification, European farmers can apply agri-environmental schemes in their fields. Flower strips are one example ... [more ▼]

Description of the subject. To counteract environmental problems due to agricultural intensification, European farmers can apply agri-environmental schemes in their fields. Flower strips are one example of these schemes, with the aim of supporting biodiversity, leading to an increase in “useful” species groups such as pollinators for crop pollination and natural enemies for pest control. However, to our knowledge, a complete appraisal of the pros and cons of flower strips, from a farmer’s point of view, does not yet exist. It is proposed that better and more complete information could increase the adoption and implementation of such agri-environmental schemes. Objectives. This study aims 1) to assess the pros and cons of flower strips, from a farmer’s point of view, and 2) to highlight the knowledge gaps that exist in the scientific literature, for the different types of pros and cons. Method. We listed the different components of the appraisal of pros and cons and conducted a systematic screening of the scientific literature on flower strips and these components. Results. The largest part of the 31 selected studies was concerning agronomical and ecological processes, such as pollination and animal pest control. Most of them indicated positive effects of flower strips. For many components of the appraisal, mostly economic and social ones, few or no studies were found. Conclusions. While a positive balance of pros and cons, from a farmer’s point of view, came from our literature screening, large research gaps still remain and more research is required, especially in the economic and social components of the evaluation. [less ▲]

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See detailGrasshoppers as a food source? A review
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (in press), 20(AgricultureIsLife),

Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as ... [more ▼]

Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as insects. Literature. From a nutritional point of view, of all the insects consumed globally, grasshoppers are particularly important as a human food. Data from the literature regarding the nutrient composition, amino acid profile, fatty acid profile, mineral composition and vitamin content of grasshoppers as reviewed in this paper, suggest that a number of grasshopper species are a good source of nutrients. It also highlights some of the health related aspects that might arise from the consumption of grasshoppers, mostly linked to agricultural practices and the allergic response of sensitive individuals. The paper also summarizes some religious, social and economic factors that are associated with grasshopper consumption. Conclusions. The success of introducing grasshoppers as a novel food in western countries depends on changes in consumer attitudes. It would be interesting to develop food products derived from grasshoppers in a form acceptable to consumers. Furthermore, it is important to explore the food potential of some grasshopper species native to western countries and to develop their rearing methodologies to enhance availability. [less ▲]

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See detailCrystallization behavior of neutralized and bleached shea butter under dynamic conditions
Gibon, V.; Dijckmans, P.; Blecker, Christophe ULg et al

Poster (2016, May 01)

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See detailMixed Component Oleogels Prepared Using Synergistic Combinations of Monoglyceride and Phytosterols
Sintang, Mohd Dona Bin; Rimaux, Tom; Danthine, Sabine ULg et al

Conference (2016, May)

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See detailEffect of Cooling and Shear Rates on Physicochemical Properties of Binary Fat Blends Based on Shea Stearin
Danthine, Sabine ULg; Delatte, Sophie; Smith, Kevin M. et al

Conference (2016, May)

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See detailBinary Phase Behavior of tripalmitoylglycerol and 1,3-dipalmitoyl-2-stearoyl-sn-glycerol
Bhaggan, K.; Smith, K. W.; Blecker, Christophe ULg et al

Poster (2016, May)

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See detailIn situ analysis of lipid oxidation in oilseedbased food products using near-infrared spectroscopy and chemometrics: The sunflower kernel paste (tahini) example
Mureșan; Danthine, Sabine ULg; Mureșan, Andruța Elena et al

in Talanta (2016), 155

A new near-infrared (NIR) spectroscopic method was developed for the analytical measurement of lipid oxidation in sunflower kernel paste (tahini), which was chosen as an example of a complex oilseed-based ... [more ▼]

A new near-infrared (NIR) spectroscopic method was developed for the analytical measurement of lipid oxidation in sunflower kernel paste (tahini), which was chosen as an example of a complex oilseed-based food product. The NIR spectra of sunflower tahini were acquired for the extracted fat phase (EFP) and for the intact sunflower tahini (IST) samples during controlled storage. The best peroxide value (PV) calibration models were considered suitable for quality control (ratio of performance of deviation [RPD] >5). The best PV partial least squares (PLS) model result for EFP (RPD 6.36) was obtained when using standard normal variate (SNV) and the Savitzky-Golay first derivative in the 1140-1184 nm, 1388-1440 nm and 2026-2194 nm regions. In the case of IST spectra, the best PV models (RPD 5.23) were obtained when either multiple scattering correction (MSC) or SNV were followed by the Savitzky-Golay second derivative for the 1148-1180 nm and 2064-2132 nm regions. There were poor correlations between the NIR-predicted values and the reference data of the panisidine value (pAV) for both EFP and IST. Overall, the results obtained showed that NIR spectroscopy is an appropriate analytical tool for monitoring sunflower paste PV in situ. Due to the nonexistence of the extraction step, it demonstrates a unique and substantial advantage over presently known methods. Based on these results it is strongly recommended that, when using NIR PLS models to assess lipid oxidation in situ in similar oilseedbased food products (e.g., sesame tahini, hazelnut and cocoa liquor used for chocolate production, peanut butter, hazelnut, almond, pistachio spreads), suitable calibration sets containing samples of different particle sizes and stored at different temperatures be selected. [less ▲]

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See detailGamma radiation induced modifications of tapioca starch
Atrous, Hager; Benbettaïeb, Nasreddine; Hosni, Faouzi et al

in Asian Academic Research Journal of Multidisciplinary (2016), 3(3), 187-220

The effect of gamma radiation (3, 5, 10, 20, 35 and 50 kGy) on the morphological, structural, physicochemical, pasting and thermal properties of tapioca starch was studied. Microphotographs of scanning ... [more ▼]

The effect of gamma radiation (3, 5, 10, 20, 35 and 50 kGy) on the morphological, structural, physicochemical, pasting and thermal properties of tapioca starch was studied. Microphotographs of scanning electron microscopy and polarized light microscopy revealed the absence of morphological changes induced by gamma radiation. The X-ray diffraction spectra showed that irradiation treatment did not influence the shape and intensity of X-ray diffraction peaks. The presence of free radicals in the irradiated tapioca starch was confirmed by electron spin resonance spectrometry. Fourier transform infrared spectroscopy showed that the irradiated starch displayed a significant decrease in the intensity of the O–H and C–H stretches, bending modes of water and glycosidic linkages. Irradiation improved the water solubility index of starch granules and depressed the apparent amylose content. An increase in the swelling power was observed after irradiation treatment until 20 kGy, followed by a decrease at higher doses. Brabender viscoamylograph test showed that the maximal consistency of the starch paste decreased significantly with increasing irradiation dose. There was no significant difference in the gelatinization temperatures, as well as the corresponding transition enthalpies among native and irradiated tapioca starch samples, as shown in the differential scanning calorimetry thermograms. [less ▲]

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See detailFrom Valeriana officinalis to cancer therapy: the success of a bio-sourced compound
Hamaïdia, Malik ULg; Barez, Pierre-Yves ULg; Carpentier, Alexandre ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment (2016), 20

Over the centuries, bio-sourced compounds isolated from plants, insects and microorganisms have been a potent source of drugs for the treatment of human diseases. In this review, we recapitulate the story ... [more ▼]

Over the centuries, bio-sourced compounds isolated from plants, insects and microorganisms have been a potent source of drugs for the treatment of human diseases. In this review, we recapitulate the story of one of these compounds, 2-propylpentanoic acid, derived from the Valeriana officinalis flowering plant and its path to validation as a cancer treatment. [less ▲]

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See detailEffect of ultrafiltration process on physico-chemical, rheological, microstructure and thermal properties of syrups from male and female date palm saps
Makhlouf-Gafsi, Ines; Baklouti, Samia; Mokni, Abir et al

in Food Chemistry (2016), 203

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied ... [more ▼]

This study investigates the effect of the ultrafiltration process on physicochemical, rheological, microstructure and thermal properties of syrups from male and female date palm sap. All the studied syrups switched from pseudoplastic rheological behaviour (n = 0.783) to Newtonian behaviour (n〰1) from 10 to 50 s‾1 respectively and present similar thermal profiles. Results revealed that the ultrafiltration process significantly affects the rheological behaviour of the male and female syrups. These differences on rheological properties are attributed to the variation of chemical composition between sap and sap permeate syrups. Furthermore, the effect of temperature on viscosity of the syrups was investigated during heating and cooling processes at the same shear rate (50 s 1). This study provides idea of the stability of the syrup by evaluating the area between heating and cooling curves. Actually, the syrup prepared from male sap permeate is the most stable between the four studied syrups. [less ▲]

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See detailStructuring effects of lecithins on model fat systems: A comparison between native and hydrolyzed forms
Delacharlerie, S.; Petrut, Raul Flaviu ULg; Deckers, S. et al

in LWT - Food Science and Technology (2016), 72

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources ... [more ▼]

Lecithin find a wide spread application in the food industry. The purpose of the work reported here was to systematically map the effects of some commercially available lecithins from different sources (soybean, sunflower, rapeseed), in their native state or hydrolysed form, on the crystallization behavior of model fat systems. To this end, systems based on palm oil as hard fat were studied. Next to macroscopic properties such as product hardness, the crystallization behaviour and the microstructure were studied as a function of time and temperature. Addition of the studied lecithin preparations had a significant influence on the hardness (p < 0.05) indicating a structuring effect; this was confirmed by polarised light microscopy and powder X-ray diffraction. The impact of the hydrolysed lecithin was however different from the native one. It was shown that the lecithin hydrophobicity is determinant for the structuring ability. [less ▲]

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See detailCrystallization and polymorphic behavior of enzymatically produced sunflower oil based cocoa butter equivalents
Kadiva, Sheida; De Clercq, Nathalie; Danthine, Sabine ULg et al

in European Journal of Lipid Science and Technology [=EJLST] (2016), 118

A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory ... [more ▼]

A multi-methodological approach was used to study the isothermal crystallization of cocoa butter (CB) in the presence of sunflower oil based cocoa butter equivalents (CBEs). pNMR, DSC, oscillatory rheology, XRD, and PLM were used for this purpose. All the techniques confirmed that at 20°C isothermal crystallization of all the blends is a two-step process with formation of α crystals in the first step and formation of β’ crystals in the second step. The blends with high amount of CBEs contained more high-melting triacylglycerols (TAGs) and diacylglycerol (DAG) in compare with CB acting as seed crystals enhancing the formation of a- crystals in the first crystallization step. Therefore, the induction time of the first crystallization step was inversely related to the amount of CBE. In contrast, the subsequent polymorphic transition was delayed by the presence of the CBE due to their low-melting TAGs. However, adding up to 5% CBE did not change the Foubert’s parameters for isothermal crystallization significantly. All the blends (except 5% HOSO CBE), had a mediated β’ crystallization. Picturing of the microstructure showed that for the CB and the blends up to 50% large microstructures, indicative of the bV polymorph developed during storage. At 100%, a dense network of spherulites was formed at the beginning of the crystallization period, but upon further storage, no large morphological changes were observed. Practical applications: In recent years, the production of CB has been delayed owing to its cultivation difficulty and low yield due to pest attack, while the world cocoa prices have increased with rising demand and higher chocolate consumption. Therefore, there is a need to develop low-priced and appropriate alternatives to CB. Accordingly, in this study two sunflower oil based CBEs were produced with fatty acid mixtures in the presence of immobilized 1,3-regiospecific lipase. The results from this study could help the fats and oils industries to extend their knowledge on the crystallization and polymorphic behavior of two enzymatically produced sunflower oil based CBEs. [less ▲]

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See detailOptimization of a cheap and residential small-scale production of edible crickets with local by-products as an alternative protein-rich human food source in Ratanakiri Province (Cambodia)
Caparros Megido, Rudy ULg; Alabi, Taofic ULg; Nieus, Clément et al

in Journal of the Science of Food and Agriculture (2016)

Background - Health status of the indigenous people of the Ratanakiri Province, Cambodia, is significantly lower compared to the rest of the nation. The domestication and mass production of insects may ... [more ▼]

Background - Health status of the indigenous people of the Ratanakiri Province, Cambodia, is significantly lower compared to the rest of the nation. The domestication and mass production of insects may represent a sustainable, cost effective and high quality alternative source of protein to traditional livestock. This study aimed to optimise a cheap and residential cricket breeding system based on unused wild resources. The cricket development, Teleogryllus testaceus (Walker), under seven diets composed of taro aerial parts, young cassava leaves, young cashew leaves and brown rice flour (with or without banana slices), versus a traditionally used broiler feed diet was studied. Results - Cricket mortality was low in all diets, except the two cashew-based diets. Total biomass was significantly higher under the broiler feed, in addition to the two diets containing a combination of cassava leaf powder and brown rice. Yet, crickets fed with the taro diet had the highest percentage of protein. Concerning the breeding system cost, units using cassava leaves were the cheapest ones. Conclusion – Diets based of cassava leaves seems to be the most promising ones. Nevertheless, to produce crickets with a high body mass and a high protein level, a new experiment must be realised in which the cassava leaf maturity will be adapted to fit with the cricket growth stage. Moreover, to reduce the cost of the breeding units, handmade local products should be used instead of purchased components. [less ▲]

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See detailAssessment of partial coalescence in whippable oil-in-water food emulsions
Petrut, Raul Flaviu ULg; Danthine, Sabine ULg; Blecker, Christophe ULg

in Advances in Colloid and Interface Science (2016), (229), 25-33

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned ... [more ▼]

Partial coalescence influences to a great extent the properties of final food products such as ice cream and whipped toppings. In return, the partial coalescence occurrence and development are conditioned, in such systems, by the emulsion's intrinsic properties (e.g. solid fat content, fat crystal shape and size), formulation (e.g. protein content, surfactants presence) and extrinsic factors (e.g. cooling rate, shearing). A set of methods is available for partial coalescence investigation and quantification. These methods are critically reviewed in this paper, balancing the weaknesses of themethods in terms of structure alteration (for turbidity, dye dilution, etc.) and assumptions made for mathematical models (for particle size determination) with their advantages (good repeatability, high sensitivity, etc.).With the methods proposed in literature, the partial coalescence investigations can be conducted quantitatively and/or qualitatively. Good correlation were observed between some of the quantitative methods such as dye dilution, calorimetry, fat particle size;while a poor correlation was found in the case of solvent extraction method with other quantitativemethods. The most suitableway for partial coalescence quantification was implied to be the fat particle size method, which would give results with a high degree of confidence if used in combination with a microscopic technique for the confirmation of partial coalescence as the main destabilization mechanism. [less ▲]

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See detailPHYSICAL-CHEMICAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE AT DIFFERENT STAGES OF ISOLATION
Malik, Priyanka ULg; Danthine, Sabine ULg; Paul, Aman ULg et al

in Scientific Bulletin. Series F. Biotechnologies (2015), XIX

Fat globules in milk are present in form of emulsion stabilized by milk fat globule membrane (MFGM) which originates in mammary gland. Buttermilk which is rich source of MFGM finds application as an ... [more ▼]

Fat globules in milk are present in form of emulsion stabilized by milk fat globule membrane (MFGM) which originates in mammary gland. Buttermilk which is rich source of MFGM finds application as an ingredient in dairy and food industry (emulsions, infant formulas & low fat products) for its emulsifying and stabilizing properties which are associated to polar lipids. Phospholipids & some proteins have also shown some medicinal properties. So, MFGM received much attention in recent years due to its health-beneficial & technological properties. This work has been carried out with the objective to characterize MFGM at different stages of extraction. MFGM fractions were isolated from fresh cream and collected at different steps during processing to study its physical-chemical characterization. The fractions were characterized for their chemical composition to have an idea at which stage which components are isolated. The sample were also characterized for their surface properties which included study of mechanical properties of monolayer using Langmuir film balance, surface tension and zeta potential. Physical-chemical studies of fractions suggest that each fraction of MFGM have different chemical composition and surface properties which could be of interest for use in different food products depending on the requirement. The choice of these fractions could be done for their use as food additive/ingredient in food industry depending on the application. It may even have an extended application in pharmaceutical industry. [less ▲]

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See detailPhysicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed fat
Yamoneka, J.; Malumba Kamba, Paul ULg; Blecker, Christophe ULg et al

in LWT - Food Science and Technology (2015), 64

African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present ... [more ▼]

African wild mango (Irvingia gabonensis) is now recognized for its numerous food and medicinal uses. This plant produces seeds rich in fat, which is traditionally used as a soup thickener. In the present study, the fat from Irvingia gabonensis seeds was solvent extracted and characterized. Besides a chemical characterization (fatty acid (FA) and triacylglycerol (TG) profiles), the melting and crystallization behaviour of the extracted fat was studied by complementary techniques: pNMR, DSC and X-ray diffraction in order to get basic information regarding its physical properties and more particularly, about its polymorphism. The seeds from Irvingia gabonensis (IG) represent an important source of lipids (69e75 g/100 g), rich in myristic (49.8%) and lauric acid (37%). Due to its FA composition, this fat can be classified among “lauric fats”. The melting profiles of IG fat indicates that a high amount of fat remains solid at temperatures up to 30 °C; the complete melting was detected at around 40 °C. The most stable polymorph of this fat is the ℬ' 1-form. Moreover, IG fat presents a good oxidative stability due to its low content in unsaturated fatty acid. [less ▲]

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See detailEffect of γ-radiation on free radicals formation, structural changesand functional properties of wheat starch
Atrous, Hager; Benbettaieb, Nasreddine; Hosni, Faouzi et al

in International Journal of Biological Macromolecules (2015), 80

Wheat starch was treated by different γ-radiation doses (3, 5, 10, 20, 35 and 50 kGy). The effects of γ-radiation on structural, thermal, physicochemical, morphological and rheological properties of wheat ... [more ▼]

Wheat starch was treated by different γ-radiation doses (3, 5, 10, 20, 35 and 50 kGy). The effects of γ-radiation on structural, thermal, physicochemical, morphological and rheological properties of wheat starch were studied. The presence of free radicals after γ-radiation treatment, which number decreased with time was confirmed. Structural analysis revealed decreases in the intensities of the O–H and C–H stretches and glycosidic linkages indicating the depolymerization of amylose and probably amy-lopectin into shorter chain molecules, but showed that γ-radiation treatment did not affect the crystalline structure. Differential scanning calorimetric (DSC) thermograms showed the absence of significant differences in the gelatinization temperatures, as well as the corresponding transition enthalpies since the DSC parameters are related to the crystalline ordering within the granules. Apparent amylose content decreased linearly with increasing irradiation dose leading to an increase in water solubility index. Anincrease in the swelling power was observed after irradiation treatment until 20 kGy, followed by a rapiddecrease at higher doses. Microscopic observations showed that the effect of γ-radiation was more visible on starch pastes than on starch granules. Rheological properties of the starch pastes decreased within creasing irradiation dose as a result of glycosidic bond cleavage. [less ▲]

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See detailEffect of drying methods on physico-chemical and functional properties of chickpea protein concentrates
Ghribi, Abir Mokni; Maklouf Gafsi, Ines; Blecker, Christophe ULg et al

in Journal of Food Engineering (2015), 165

Chickpea protein concentrates (CPCs) were prepared from seed flour by alkaline extraction followed by isoelectric precipitation. The effects of different drying methods (freeze drying and convective ... [more ▼]

Chickpea protein concentrates (CPCs) were prepared from seed flour by alkaline extraction followed by isoelectric precipitation. The effects of different drying methods (freeze drying and convective drying at 40 °C and 50 °C) on physico-chemical and functional properties of CPCs were investigated. CPCs were found to have high contents of protein (61.20–63.12% dry weight basis). Freeze dried concentrate had the highest values of water and oil holding capacities. This drying method gave the lightest CPCs color. The amino acid of CPCs could reach the FAO/WHO requirement (1990) for the essential amino acids for preschool children and the sulfur-containing amino acids were the first limiting amino acids for all three protein concentrates. The solubility-pH profile of different CPCs showed minimum solubility when the pH was between 4.0 and 5.0. All concentrates were able to decrease the interfacial tension. The thermal properties of CPCs were studied by differential scanning calorimetry. CPCs differed significantly (p ≤ 0.05) in peak denaturation temperature and enthalpy of transition. Hence, drying methods used for the preparation of CPCs powders can affect the physico-chemical and functional properties. [less ▲]

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