References of "Blecker, Christophe"
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See detailStructural characterization and functional properties of antihypertensive Cymodocea nodosa sulfated polysaccharide
Ben Abdallah Kolsi, Rihab; Fakhfakh, Jawhar; Krichen, Fatma et al

in Carbohydrate Polymers (in press)

A sulfated polysaccharide was successfully isolated from Cymodocea nodosa (CNSP). This is the first report that indicates the chemical composition, structural characterization, functional and ... [more ▼]

A sulfated polysaccharide was successfully isolated from Cymodocea nodosa (CNSP). This is the first report that indicates the chemical composition, structural characterization, functional and antihypertensive properties of this polysaccharide. The CNSP consisted mainly of sulfate (23.17%), total sugars (54.90%), galactose (44.89%), mannose (17.30%), arabinose (12.05%), xylose (9.18%), maltose (1.07%) and uronic acid (11.03%) with low water activity (0.49). CNSP had an XRD pattern that was typical for a semi-crystalline polymer with homogeneous structure. It also displayed an important anti-hypertensive activity (IC50 = 0.43 mg ml) with a dose-dependent manner using a synthetic substrate, N-hippuryl-His-Leu hydrate salt (HHL). Overall, the results indicate that CNSP have attractive chemical, functional and biological properties, with a preliminary structural may have a backbone of branched 6-O-sulfated (1 → 4) galactosidic linkages, which can be considered in the future as alternative additive in various foods, cosmetic and pharmaceutical preparations. [less ▲]

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See detailThe addition effect of Tunisian date seed fibers on the quality of chocolate spreads
Bouaziz, M. A.; Abbes, F.; Mokni, A. et al

in Journal of Texture Studies (in press)

Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4 and 5% levels in the conventional chocolate spread. Defatted Deglet Nour ... [more ▼]

Novel chocolate spreads were enriched by soluble and insoluble dietary fibers from Tunisian Deglet Nour date seeds at 1, 2, 3, 4 and 5% levels in the conventional chocolate spread. Defatted Deglet Nour date seeds (DNDS), date seed soluble fiber concentrate (DSSFC) and date seed insoluble fiber concentrate (DSIFC) were characterized by high levels of dietary fibers (80 – 90%). Chocolate spread enriched with 5% of DSSFC presented the highest OBC (304.62%) compared to the control (102%). Whatever the DSIFC and DSSFC incorporation levels, no significant difference was recorded between the firmness, chewiness and adhesiveness of prepared chocolate spreads compared to the control (P<0.05). Sensory evaluation revealed that all prepared chocolate spreads enriched by DSIFC and DSSFC were accepted by panelists. These results indicated the value of date seeds as new source of dietary fibers to develop chocolate spread and could also improve health benefits and functional properties. [less ▲]

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See detailFibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient
Boubaker, Maroua; El Omri, Abdelfatteh; Blecker, Christophe ULg et al

in Food Science & Technology International (in press)

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The ... [more ▼]

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P<0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P<0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed. [less ▲]

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See detailPhysiological and bio-functional properties of gum arabic: a notable interest for certain human diseases
Eloundou Mballa, Pierre; Goffin, Dorothée ULg; Destain, Jacqueline ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (in press)

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See detailValorization of Seeds from Some Field Border Flowering Seeds
Paul, Aman ULg; Danthine, Sabine ULg; Mutwale Kapepula, Paulin ULg et al

Poster (2016, September 20)

Flowering strips are now being increasingly cultivated along the fields to improve biodiversity. However after serving for the desired function, these plants have no utilization besides animal feed. It ... [more ▼]

Flowering strips are now being increasingly cultivated along the fields to improve biodiversity. However after serving for the desired function, these plants have no utilization besides animal feed. It could be really interesting to valorize some commonly grown plant in these strips to render food or health promoting compounds. With this objective in mind the seeds of Achillea millefolium, Anthriscus sylvestris and Prunella vulgaris were investigated for lipids, proteins and phenolic content. Further the lipids were analyzed for fatty acid profile using gas chromatography and the phenolic compounds in the methanolic extract of defatted seeds were identified using HPLC-DAD. The antiradical activity of the methanolic extracts obtained from defatted seeds was investigated using DPPH and ABTS assays. The anti-inflammatory potential of these seed extracts was evaluated on the reactive oxygen species (ROS) production by stimulated neutrophils and on the specific activity of myeloperoxidase (MPO), a pro-oxidant enzyme marker of inflammation. Seeds from all three plants were analyzed with interesting levels of lipids, proteins and phenolic content. Linoleic acid, oleic acid and alpha-linolenic acid were the major fatty acids analyzed in A. millefolium, A. sylvestris and P. vulgaris respectively. On the other hand different phenolic acid formed the major phenolic constituents. Seed extracts displayed high ABTS and DPPH radical-scavenging activities in a dose dependent manner. Also a strong dose dependent anti-inflammatory activity of all three extracts was observed against ROS production by neutrophils and MPO activity. Results indicate that these seed show a great potential to render lipids which could be utilized as human food, further the defatted seeds could be directly included in human diet due to interesting levels of proteins and anti-inflammation ability. [less ▲]

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See detailStudy on contribution of lipids towards the mechanical properties of milk fat globule membrane monolayer
Malik, Priyanka ULg; Danthine, Sabine ULg; Blecker, Christophe ULg

Conference (2016, September 20)

Milk fat globule membrane (MFGM) stabilizes fat globule in milk in form of emulsion. The primary monolayer of MFGM is rich in proteins and secondary bilayer is rich in polar lipids. MFGM finds application ... [more ▼]

Milk fat globule membrane (MFGM) stabilizes fat globule in milk in form of emulsion. The primary monolayer of MFGM is rich in proteins and secondary bilayer is rich in polar lipids. MFGM finds application as an additive in dairy and food industry (e.g. emulsions, infant formulas & reduced-fat products) for its emulsifying and stabilizing properties. MFGM received much attention in recent years due to both its health- beneficial & technological functionalities. This work has been carried out with the objective to understand contribution of various components towards the surface properties of complete MFGM. MFGM was isolated from fresh raw cream. During isolation of MFGM apart from polar lipids and MFGM proteins, neutral lipids are also isolated which have their origin in fat globules but are often considered as a constituent of MFGM. The MFGM was further fractioned into lipid fraction, defatted fraction and polar lipids. The mechanical properties of monolayer were studied for the above fractions using Langmuir film balance. Study of surface properties can also be linked to their techno-functional properties by calculating film elasticity of the compression isotherm which can be linked to emulsifying and stabilizing properties. The analysis of compression isotherms revealed that film elasticity is highly influenced by polar lipids. The behaviour of the MFGM appeared to be influenced by neutral lipid and defatted fraction during beginning of compression and by polar lipids at the end of compression. [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 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 detailEFFECT OF EXTRACTION pH ON PHYSICO-CHEMICAL, ENZYMATIC AND TECHNOLOGICAL PROPERTIES OF CRUDE EXTRACTS FROM WILD CARDOON (CYNARA CARDUNCULUS L.) FLOWERS
BEN AMIRA, Amal; BESBES, Souhail; ATTIA, Hamadi et al

Conference (2016, March 22)

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See detailÉTUDE DES PROPRIETES RHEOLOGIQUES DES PATES A PAIN SANS GLUTEN
DOUIRI, Sabrine; Blecker, Christophe ULg; ATTIA, Hamadi et al

Conference (2016, March 22)

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See detailPURIFICATION ET IDENTIFICATION DE PEPTIDES DOUES D’ACTIVITES BIOLOGIQUES A PARTIR DES HYDROLYSATS PROTEIQUES DE POIS CHICHE
MOKNI GHRIBI, Abir; SILA, Assaâd; PRZYBYLSKIC, Rémy et al

Conference (2016, March 22)

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See detailTHERAPEUTIC EFFECT ANTIOXIDANT OF EGCG EXTRACT OF GREEN TEA POLYPHENOLS
AMROUCHE, Zoheir; ELHADI, Djamel; BITAM, Arezki et al

Conference (2016, March 22)

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See detailIMPACT OF EXTRACTION CONDITIONS ON CHEMICAL STRUCTURE, THERMAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF ULVAN FROM THE GREEN SEAWEED ULVA LACTUCA
Yaich, Hela; Garna, Haikel; Abbès, Fatma et al

Poster (2016, March 21)

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See detailOXIDATION OF ß-D-GLUCAN EXTRACTED FROM BAKER’S YEAST SACCHAROMYCES CEREVISIAE: PHYSICOCHEMICAL AND STRUCTURAL PROPERTIES
BORCHANI, Chema; FONTEYN, Fabienne; JAMIN, Guilhem et al

Conference (2016, March 21)

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See detailVALORISATION DES ECARTS DE TRIAGE DE DATTES TUNISIENNES: ETUDE DES ACTIVITES ANTIOXYDANTE, ANTIMICROBIENNE ET CYTOTOXIQUE DES ANTIOXYDANTS DE LA PULPE
KCHAOU, Wissal; ABBÈS, Fatma; BEN MANSOUR, Riadh et al

Conference (2016, March 21)

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See detailPollen du palmier dattier: Propriétés physico-chimiques et techno-fonctionnelles
Sebii, Haifa; Bchir, Brahim; Karra, Sirine et al

Poster (2016, March)

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