References of "Blecker, Christophe"
     in
Bookmark and Share    
Peer Reviewed
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)

Detailed reference viewed: 170 (110 ULg)
Full Text
Peer Reviewed
See detailFoamability and Foam Stability of Male and Female Date Palm Sap (Phoenix dactylifera L.) During the Collection Period
Makhlouf-gafsi, Ines; Mokni-ghribi, Abir; Bchir, Brahim et al

in Food Biophysics (2015)

This work aimed to study the influence of date palm sex on the surface properties of date palm sap (DPS) (Phoenix dactylifera L.) during the collection period. The behavior at the interface and foaming ... [more ▼]

This work aimed to study the influence of date palm sex on the surface properties of date palm sap (DPS) (Phoenix dactylifera L.) during the collection period. The behavior at the interface and foaming properties were evaluated via equilibrium surface tension (drop volume) and bubbling method, respectively. Unlike male sap, the female sap was unable to produce foam due to its low rate of adsorption, low average hydrophobicity values, and low bulk viscosity values throughout the collection period. For male sap, there are significant differences (p<0.05) on foaming properties throughout the collection period. In fact, the last 3 weeks of sap collection were characterized by a decrease pace of surface tension which explains the enhancement of both foam capacity and stability. The last week of collection period present the best foam power (0.9). To explain these differences, the interactions of several factors and their affects on foaming properties were examined. Results showed a positive correlation between foam capacity and average hydrophobicity values. In the other hand, foam stability exhibits a positive correlation with the increase of protein concentration and bulk viscosity. [less ▲]

Detailed reference viewed: 29 (2 ULg)
Full Text
Peer Reviewed
See detailEffects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate
Ghribi, Abir Mokni; Maklouf Gafsi, Ines; Sila, Assaâd et al

in Food Chemistry (2015), 187

The impact of enzymatic hydrolysis by Alcalase on the conformational and functional properties of chickpea protein isolate (CPI) was investigated. The physicochemical, interfacial tension and surface ... [more ▼]

The impact of enzymatic hydrolysis by Alcalase on the conformational and functional properties of chickpea protein isolate (CPI) was investigated. The physicochemical, interfacial tension and surface characteristics of CPI and their hydrolysates (CPH) according to the degree of hydrolysis (DH) were also determined. These parameters were then related to the changes in the emulsification activity (EAI) and stability (ESI). The enzymatic hydrolysis was found to improve protein recovery and solubility, leading to a reduction in the molecular weight bands with a concomitant increase in the intensity and appearance of protein bands having apparent molecular mass below 20 kDa. The interfacial tension decreased from _66.5 mN m_1 for CPI to _59.1 mN m_1 for CPH. A similar trend was observed for the surface charge which declined from _27.55 mV to _16.4 mV for the CPI and CPH, respectively. These changes were found to have a detrimental effect on the EAI and ESI values. [less ▲]

Detailed reference viewed: 11 (2 ULg)
Full Text
See detailL'évolution de la conception des aliments : de l'empirisme à la formulation raisonnée
Blecker, Christophe ULg

Scientific conference (2015, March 19)

Detailed reference viewed: 19 (2 ULg)
Full Text
See detailEtude des propriétés moussantes de la sève du palmier dattiers (Phoenix Dactylifera L.)
Makhlouf, Ines; Razafindralambo, Hary; Attia, Hamadi et al

Conference (2015, March 17)

Detailed reference viewed: 19 (1 ULg)
Full Text
See detailL'innovation dans la filière céréalière: agir à différents étages
Roiseux, Olivier; Vanderbeke, Erik; Blecker, Christophe ULg

Scientific conference (2015, March 16)

Detailed reference viewed: 12 (3 ULg)
Full Text
See detailEffets de l'hydrolyse enzymatique sur propriétés fonctionnelles et conformationnelles des isolats proteiques de pois chiches
Mokni Ghribi, Abir; Maklouf Gafsi, Ines; Sila, Assaad et al

Conference (2015, March 16)

Detailed reference viewed: 15 (1 ULg)
Full Text
See detailDéveloppement d'un modèle mathématique d'identification des différents tissus externes de son de blé dur et tendre (Triticum durum et Triticum aestivum) basé sur l'étude histologique macroscopique et microscopique et la composition biochimique des fractions
Ben Amouda, Mohamed Salah; Roiseux, Olivier; Olive, Gilles et al

Poster (2015, March 15)

Le blé est constitué de trois régions : l’albumen, les enveloppes et le germe. Le blé sert depuis longtemps de nourriture de base à l’homme pour donner, après mouture, à la farine dans le cas des blés ... [more ▼]

Le blé est constitué de trois régions : l’albumen, les enveloppes et le germe. Le blé sert depuis longtemps de nourriture de base à l’homme pour donner, après mouture, à la farine dans le cas des blés tendres, ou à la semoule dans le cas des blés durs. Le produit obtenu correspond à la majorité de l’albumen. Le son de blé est quant à lui un coproduit de cette transformation. C’est un empilement de différents tissus : péricarpe externe et interne, testa, épiderme et aleurone. Actuellement, la valorisation du son de blé reste faible malgré son potentiel nutritionnel. Or ce potentiel permettrait un développement d’additifs alimentaires à haute valeur ajoutée si un fractionnement correct suivi d’une analyse histochimique complète des factions obtenues pouvait être réalisés. Parmi les méthodes de fractionnement, note choix s’est porté sur le debranning qui se base sur le retrait séquentiel des différentes couches extérieures du blé (voir la communication « Mise au point du fractionnement par debranning des tissus périphériques du blé tendre (Triticum aestivum) et du blé dur (Triticum durum) ». Afin de quantifier l’efficacité du fractionnement, l’investigation de la répartition des tissus au sein des fractions produites a été réalisée par l’étude macroscopique (visuelle) et microscopique (coloration histologique spécifique) des grains et des fractions. Un modèle mathématique qui permet l’appréciation de la distribution des couches dans les différentes fractions a également été développé sur base des bio-marqueurs et de la composition biochimique des fractions. L’étude visuelle macroscopique montre que les grains dans tous les cas attaqués de façon hétérogène et ce en raison de la géométrie particulière des grains de blé. L’étude histologique microscopique montre que, malgré cela, certaines fractions sont enrichies en tissus particuliers. Donc, quelque soit la variété étudiée, les fractions obtenues par debranning présenteront toujours une hétérogénéité de composition tissulaire. Après étude du profil nutritionnel (analyse composition chimique), la variété Karim semble la plus intéressante, car elle est riche en protéines, lipides et minéraux. Au niveau des fractions, pour toutes les variétés, la fraction F1 présente le meilleur potentiel. [less ▲]

Detailed reference viewed: 25 (6 ULg)
Full Text
See detailPhysicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed oil.
Yamoneka, Juste; Malumba Kamba, Paul ULg; Blecker, Christophe ULg et al

Poster (2015, March 15)

African wild mango (lrvingia 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 (lrvingia 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 proximate composition of seeds from lrvingia gabonensis is reported. The oil from the seeds was then solvent extracted; its fatty acid (FA) and triacylglycerol (TG) profiles were determined. Besides this chemical characterization, the melting and crystallization behaviour of the extracted fat was studied by pNMR, DSC and X-ray diffraction. The result of this investigation showed that the seeds from lrvingia gabonensis (IG) represent an important source of lipids (69-75%), rich in myristic (49.8%) and lauric acid (37%). This fat can be classified among "lauric fats". IG oil presents a good oxidative stability due to its low content in unsaturated fatty acid. The melting profiles of IG oil indicates that a high amount of fat remains solid at temperatures up to 30°C; the complete melting was detected at around 40C. The most stable polymorph of this fat is the β'1 -form. [less ▲]

Detailed reference viewed: 22 (5 ULg)
Full Text
See detailFood Compounds from Meadow Grasshoppers
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

Poster (2015, March 15)

Eating insects as food, particularly grasshopper is practiced in many cultures throughout the world. Meadow grasshopper (Chorthippus parallelus) is commonly found in Europe and some part of Asia. It is ... [more ▼]

Eating insects as food, particularly grasshopper is practiced in many cultures throughout the world. Meadow grasshopper (Chorthippus parallelus) is commonly found in Europe and some part of Asia. It is already known that grasshoppers of Chorthippus species are consumed as food in countries such as Thailand. With the aim of evaluating the nutritional potential of this insect species the proximate nutritional composition of grasshoppers caught from the local fields was realized. Besides this, the fatty acid profile of extracted lipids, amino acid profile and mineral composition of the insect was also revealed. Results suggest that meadow grasshopper is an excellent source of protein and essential amino acids. Lipids extracted from the grasshopper have an interesting fatty acid composition. Also the grasshopper contains some minerals that are important for body. With such protein content, amino acid profile, fatty acid profile of the lipids and mineral content this grasshopper species could present an interesting alternate to conventional protein sources. [less ▲]

Detailed reference viewed: 36 (7 ULg)
Full Text
See detailEtude morphologique de l'effet de l'irradiation gamma sur les amidons de blé, de maïs et de pomme de terre
Atrous, Hager; Ben Bettaïeb, Nasreddine; Danthine, Sabine ULg et al

Poster (2015, March 15)

Detailed reference viewed: 12 (2 ULg)
See detailPhysicochemical properties and thermal behaviour of African wild mango (Irvingia gabonensis) seed oil.
Yamoneka, Juste; Malumba Kamba, Paul ULg; Blecker, Christophe ULg et al

Poster (2015, March 15)

Plants belonging Dacryodes and lrvingia genus have great economic importance in Central and West Africa. lrvingia gabonensis (IG) produces a seed rich in fats, traditionally used as a soup thickener ... [more ▼]

Plants belonging Dacryodes and lrvingia genus have great economic importance in Central and West Africa. lrvingia gabonensis (IG) produces a seed rich in fats, traditionally used as a soup thickener. Fruit of Dacryodes edulis (DS) contains a pulp how are also rich in fat. Its seed constitute a big waste problem in towns and village remains not exploitable by local people however that may be valued as a resource for various components. Some study shows that this seed contented a proportion of oils that would be an alternative in the substitution of diesel relevant to their physicochemical properties. Despite the potential of two different oils, theirs scientific data still lack. In this work, thermo-physical behaviour of those two oils is compared in the aim to improving knowledge about properties of those oils that will promote their valorisation in industry scale. The result of this investigation showed that IGO have a highest proportion of oil content with 72.38% compared to DSO (14.64%). IGO is rich in myristic (49.8%) and lauric fatty acid (37%) but DSO sample was found to possess a higher proportion of linoleic acid (35.13%), palmitic (32.67%), oleic (17.70%) but lower proportion of stearic (9.97%). SFC of IGO was the highest at all temperatures. IGO is solid at room temperature with a complete melting at 40°C but DSO is liquid at room temperature. The polymorphism profile of IGO and DSO shows the 13' form stable during heating and a transition to liquid state without passage at β form. [less ▲]

Detailed reference viewed: 19 (3 ULg)
Full Text
See detailAnhydrous Milk Fat enrichment with 13C-­triacylglycerol tracers: effects on thermal and structural behavior.
Danthine, Sabine ULg; Vors, Cécile; Blecker, Christophe ULg et al

Poster (2015, March 15)

Dietary lipids are incorporated in food products under different types of structures, e.g., as dispersed lipid droplets (in oil -in -water emulsions, like creams) or as a continuous lipid phase (in water ... [more ▼]

Dietary lipids are incorporated in food products under different types of structures, e.g., as dispersed lipid droplets (in oil -in -water emulsions, like creams) or as a continuous lipid phase (in water -in -oil emulsions, like butter for example). The crystallization, melting behavior and polymorphic stability of fats are determined by the behavior of the TAGs they contain. In clinical studies, there is a need to add some 13C TAGs as tracers to the ingested fats in order to track their metabolic fate. However, this procedure could modify the physicochemical properties of the fat. The present study was conducted in the framework of a clinical trial aiming at highlighting the effect of the physical structure of a fat (droplets in 0/W emulsion or bulk) in a meal on the absorption, chylomicron transport and further metabolic handling of dietary fatty acids (1). We therefore monitored the thermal and polymorphic behavior of anhydrous milk fat (AMF) enriched in tracers (a mixture of tripalmitin, triolein and tricaprylin; at 2 different concentrations: 1.5 and 5.7 wt%) using DSC and XRD and further compared it to the native AMF. The addition of 13C TAGs modified the AMF melting profile, especially at high concentration. The enriched AMF was completely melted at around 37°C, i.e. close to the body temperature. However, under some conditions, the AMF enriched in high 13C TAGs concentration remained crystallized at 37°C. Similar trends were observed in both systems (bulk vs emulsified). Moreover, AMF polymorphic behavior was also modified upon tracer addition. While only β’ form was observed in the native AMF, the 13 -form was detected in the AMF containing high 13C TAGs concentration. Importantly, low concentration of tracers should not have high impact on human digestive physiology. However more attention should be paid to physicochemical structure when high concentrations are added. (1) Vors et al. 2013. Modulating absorption and postprandial handling of dietary fatty acids by structuring fat in the meal: a randomized cross -over clinical trial. Am J Clin Nutr, 97(1): 23-36. [less ▲]

Detailed reference viewed: 21 (1 ULg)
Full Text
See detailThermal and structural behavior of two lauric fats compared to AMF in bulk and oil-in-water emulsion states
Petrut, Raul Flaviu ULg; Anihouvi, Prudent Placide; Blecker, Christophe ULg et al

Poster (2015, March 15)

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats which are sold under the same commercial description, was compared (1). According to the findings the four ... [more ▼]

In a previous study the thermal and polymorphic behavior of four different industrial lauric fats which are sold under the same commercial description, was compared (1). According to the findings the four fats were split in two groups based on the similarities found at polymorphic level. In the present paper two of these industrial lauric fats (F1 and F2, one from each group) were incorporated into oil -in -water emulsions. The objective of this study was to point out the differences in the crystallization and polymorphic behavior between bulk and emulsified fat. Moreover anhydrous milk fat (AMF) was used in the same way for comparison. For that purpose, the fats were investigated for their thermal and polymorphic behavior by differential scanning calorimetry (DSC) and X-ray diffraction (XRD), both in bulk and emulsified state. The DSC and X -Ray investigations made possible the observation of the differences in the crystallization behavior and kinetics that occurred for those fats in the bulk and emulsified state. 1. Anihouvi, P.P., C. Blecker, A. Dombree, S. Danthine, Comparative Study of Thermal and Structural Behavior of Four Industrial Lauric Fats, Food Bioprocess Technol. 6:3381-3391 (2013) [less ▲]

Detailed reference viewed: 16 (2 ULg)
Full Text
See detailTECHNICAL CHALLENGES IN CHOLESTEROL REMOVAL FROM DAIRY PRODUCTS
Malik, Priyanka ULg; Danthine, Sabine ULg; Paul, Aman ULg et al

Poster (2015, March 15)

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane ... [more ▼]

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane. It has tripartite structure consisting of a monolayer facing the inner triacylglycerol core and an external bilayer. Apart from giving the nutritive value, milk fat globule membrane also contributes towards the techno-functional properties of the dairy products. The milk fat globule membrane is composed of both polar lipids and proteins. Cholesterol is also present in milk fat globule membrane and accounts for about 2% of milk fat globule membrane. Increased consumer awareness has created a perceived demand for low cholesterol products. The World Health Organization and American Heart Association has also recommended that consumers reduce their consumption of saturated fatty acids and cholesterol to lower the risk of coronary heart disease. Therefore, many researchers have developed different methods for reducing cholesterol in dairy and food products. These methods include physical process (vacuum steam distillation, short path molecular distillation and supercritical fluid extraction), biological process (cholesterol reductase and cholesterol oxidase), complexation method (adsorption with saponin, digitonin and cyclodextrin) and chemical process. Most of these methods are very efficient in process of cholesterol removal. However, most of these methods have various drawbacks for application in dairy industry like, formation of toxic oxidation products, denaturation of proteins, loss of low molecular weight triglycerides, loss of volatile components, loss of flavour compounds etc. This leads to loss of nutritive value of dairy products. Thus, the objectives of cholesterol removal from milk and milk products should be, firstly focusing on the maximum cholesterol removal, secondly maintaining the nutritional quality comparable to the control and thirdly the process of cholesterol removal should not compromise the techno functional properties of the dairy products. [less ▲]

Detailed reference viewed: 20 (2 ULg)
Full Text
See detailCaractérisation physico-chimique et structurale de la poudre et des ulvanes de l'algue ulva lactuca
Guidara, Mariem; Yaich, Hela; Garna, Haikel et al

Poster (2015, March 15)

Detailed reference viewed: 29 (4 ULg)
Full Text
See detailMise au point du fractionnement par debranning des tissus périphériques du blé tendre (Triticum aestivum) et du blé dur (Triticum Durum)
Roiseux, Olivier; Ben Hamouda, Mohamed Salah; Olive, Gilles et al

Poster (2015, March 15)

Le blé est constitué de trois régions : l’albumen, les enveloppes et le germe. Depuis longtemps, le blé est broyé pour donner soit la farine dans le cas des blés tendres, soit de la semoule dans le cas ... [more ▼]

Le blé est constitué de trois régions : l’albumen, les enveloppes et le germe. Depuis longtemps, le blé est broyé pour donner soit la farine dans le cas des blés tendres, soit de la semoule dans le cas des blés durs, ceci correspond en fait à la majorité de l’albumen. Le son de blé est un coproduit de cette transformation et consiste en un empilement de différents tissus : péricarpe externe et interne, testa, épiderme et aleurone. A l’heure actuelle, la valorisation du son de blé est limitée malgré son potentiel nutritionnel. Un fractionnement spécifique de ces tissus, conduisant à la production de fractions ciblées à haute valeur ajoutée, permettrait de mieux exploiter ce potentiel. Parmi les méthodes de fractionnement par voie sèche, le debranning permet le retrait séquentiel des différentes couches extérieures du blé mettant en jeu l’abrasion contre une surface abrasive et la friction des grains entre eux. L’étude a porté sur deux variétés de blé tendre (Julius et Sahara) et deux de blé dur (Karim et Razzek). En raison de différences physiques comme la dureté ou la taille et la forme des grains, des cycles de traitement adéquats pour chacun des variétés dans le but de mettre en évidence leurs différences comportementales. Les quatre fractions (F1 ; F2 ; F3 ; F4) obtenues ont alors été analysées statistiquement (moyenne, coefficient de variation, minimum et maximum, intervalles de confiance) afin de juger de la conformité de ces fractions en termes de pourcentage massique par rapport au but désiré. Les moyennes et intervalles de confiance montrent que les fractions développées sont conformes aux couches histologiques d’un point de vue massique, vis à vis des valeurs « objectifs » fixées par rapport à la littérature scientifique. [less ▲]

Detailed reference viewed: 24 (9 ULg)
Full Text
Peer Reviewed
See detailStructural, functional, and ACE inhibitory properties of water-solublepolysaccharides from chickpea flours
Mokni Ghribi, abir; Sila, Assaâd; Maklouf Gafsi, Ines et al

in International Journal of Biological Macromolecules (2015), 75

tThe present study aimed to characterize and investigate the functional and angiotensin-I convertingenzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico ... [more ▼]

tThe present study aimed to characterize and investigate the functional and angiotensin-I convertingenzyme (ACE) inhibition activities of chickpea water-soluble polysaccharides (CPWSP). Physico-chemicalcharacteristics were determined by nuclear magnetic resonance spectroscopy (NMR), Fourier transform-infrared spectroscopy (FT-IR) analysis, and X-ray diffractometry (XRD). Functional properties (waterholding capacity: WHC, water solubility index: WSI, swelling capacity: SC, oil holding capacity: OHC,foaming, and emulsion properties) and ACE activities were also investigated using well-established pro-cedures. The FT-IR spectra obtained for the CPWSP revealed two significant peaks, at about 3500 and500 cm−1, which corresponded to the carbohydrate region and were characteristic of polysaccharides.All spectra showed the presence of a broad absorption between 1500 and 670 cm−1, which could beattributed to C−H, C−O, and O−H bands in the polysaccharides. CPWSP had an XRD pattern that wastypical for a semi-crystalline polymer with a major crystalline reflection at 19.6◦C. They also displayedimportant techno-functional properties (SWC, WSI, WHC, and OHC) that can be modulated accordingto temperature. The CPWSP were also noted to display good anti-hypertensive activities. Overall, theresults indicate that CPWSP have attractive chemical, biological, and functional properties that makethem potential promising candidates for application as alternative additives in various food, cosmetic,and pharmaceutical preparations. [less ▲]

Detailed reference viewed: 21 (2 ULg)
Full Text
See detailUtility of removing cholesterol from an industrial by-product- Buttermilk powder
Malik, Priyanka ULg; Danthine, Sabine ULg; Paul, Aman ULg et al

Poster (2015, January 30)

Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered ... [more ▼]

Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered invaluable for many years. When cream is churned to butter the stable oil in water emulsion is destabilized and milk fat globule membrane (MFGM) is disrupted which is released in buttermilk. Thus, over the last two decades it has gained considerable attention due to its specific composition (proteins and polar lipids) attributed towards the MFGM. In account to this composition of buttermilk powder, it finds application in food industry as a natural stabilizing and emulsifying agent. It also finds application as a source of total solids and is commercially being added upto 10% in many food products. However, it has limitation in such applications due to the presence of cholesterol (approx. 80mg/100g). Cholesterol is also an integral part of MFGM and is released into buttermilk with MFGM. The most suitable techniques to remove cholesterol from buttermilk powder are using β-cyclodextrin and cholesterol oxidase enzyme. To valorize this abundantly produced industrial by-product of butter industry and increase its application in health food industry, as well as extend its application in pharmaceutical industry and preparation of liposomes, it is important to remove cholesterol from buttermilk. [less ▲]

Detailed reference viewed: 12 (2 ULg)
Full Text
See detailLangmuir film balance- A technique to study the interaction of β-cyclodextrin with cholesterol in milk fat globule membrane monolayers
Malik, Priyanka ULg; Danthine, Sabine ULg; Paul, Aman ULg et al

Poster (2015, January 30)

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane ... [more ▼]

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane (MFGM). It has tripartite structure consisting of a monolayer facing the inner triacylglycerol core and an external bilayer. This MFGM accounts for 2-6% of fat globule. The MFGM is composed of both polar lipids and proteins. Cholesterol is also present in MFGM and accounts for about 2% of MFGM. Langmuir film balance is a technique to study monolayers and is a useful tool to examine the effect of cholesterol removal on surface properties of MFGM. β-cyclodextrin has no surface activity of its own and is thus a useful tool to study the effect of cholesterol desorption on surface properties in membrane. The removal of monolayer cholesterol to the sub-phase is proportional to the area decrease of the monolayer at a constant surface pressure. Amount of cholesterol removed can also be calculated as a function of mean molecular area at a given pressure, time and temperature. Using the monolayer technique, it is possible to study the interactions between β-cyclodextrin and MFGM film as well as effect of cholesterol removal in altering the surface properties MFGM. [less ▲]

Detailed reference viewed: 26 (3 ULg)