References of "Danthine, Sabine"
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See detailCrystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
Doan, Chi Diem; Tavernier, Iris; Bin Sintang, Mohd Dona et al

in Food Biophysics (in press)

Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEWand the ... [more ▼]

Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEWand the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SWand shortchain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SWand BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 °C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 °C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology. [less ▲]

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See detailInsect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Paul, Aman ULg; Frederich, Michel ULg; Caparros Megido, Rudy ULg et al

in Journal of Asia-Pacific Entomology (2017), 20(2), 337-340

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and ... [more ▼]

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and compared with those of Tenebrio molitor larvae. A. domesticus, Co. discolor, Ch. parallelus and T. molitor larvae were found to contain approximately 15%, 13%, 10% and 32% lipids on dry weight, respectively. The lipids from three Orthopterans contain much higher amounts of essential fatty acids than those of T. molitor larvae. The two Orthopterans of the suborder Ensifera i.e., A. domesticus and Co. discolor contain linoleic acid in major quantities, while Ch. parallelus of the suborder Caelifera, contain α-linolenic acid in major quantities. The consumption of linoleic and α-linolenic fatty acid is linked with numerous health promoting effects. The factors that contribute to differences in fatty acid profiles of these insects are being discussed. At last the nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition. [less ▲]

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See detailSequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogels
Tavernier, Iris; Doan, Chi Diem; Van de Walle, Davy et al

in RSC Advances (2017), 7

Themain objective of this study was to investigate the effect of combining a high-melting wax (sunflower wax or rice bran wax)with a low-melting wax (berrywax or BEW) on the crystallization and gelation ... [more ▼]

Themain objective of this study was to investigate the effect of combining a high-melting wax (sunflower wax or rice bran wax)with a low-melting wax (berrywax or BEW) on the crystallization and gelation behavior of the corresponding wax-based oleogels in rice bran oil (RBO). Sunflower wax (SW) and rice bran wax (RBW) have a similar chemical composition but a very different crystallization behavior. Therefore, SWand RBW were also combined in a wax-based oleogel to examine the occurrence of co-crystallization and/or crystal coexistence. The thermal and gelation behavior of the binary blends in rice bran oil (5% w/w total concentration of wax) were investigated with differential scanning calorimetry (DSC) and rheological measurements, showing sequential crystallization and gelation for the SW/RBW : BEW wax-based oleogels and simultaneous crystallization and gelation for the SW : RBW wax-based oleogels. Oscillatory shear and hardness measurements revealed the reinforcement of the high-melting wax crystal network with the addition of the low-melting berry wax. X-ray diffraction (XRD) measurements in both the long-spacing and the short-spacing region showed the occurrence of crystal co-existence, rather than co-crystallization, which was confirmed with polarized light microscopy (PLM). Two different crystal morphologies could be discerned for all three combinations (RBW : SW, SW : BEW and RBW : BEW). We hypothesized that the improved rheological properties could be attributed to sintering, a process in which the low-melting BEW crystals form solid bonds between the crystals of the high-melting waxes. As such, a cohesive network is formed, resulting in an increased hardness of the bi-wax-based oleogels. This research provides the opportunity to minimize the amount of wax necessary in creating semi-solid materials with a wide variety in rheological and textural properties. [less ▲]

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See detailChemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring
Doan, Chi Diem; To, Chak Ming; De Vrieze, Mike et al

in Food Chemistry (2017), 214

Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons – HCs, free fatty acids – FFAs, free fatty alcohols ... [more ▼]

Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons – HCs, free fatty acids – FFAs, free fatty alcohols – FALs and wax esters – WEs) of natural waxes were analyzed using HPLC–ELSD and GC–MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products. [less ▲]

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See detailNutritional Composition and Rearing Potential of the Meadow Grasshopper (Chorthippus parallelus Zetterstedt)
Paul, Aman ULg; Frederich, Michel ULg; Uyttenbroeck, Roel ULg et al

in Journal of Asia-Pacific Entomology (2016), 19(4), 1111-1116

Insects, particularly those belonging to the family Acrididae (grasshoppers), are commonly consumed as human food in many parts of the world. Grasshoppers of the species Chorthippus parallelus are ... [more ▼]

Insects, particularly those belonging to the family Acrididae (grasshoppers), are commonly consumed as human food in many parts of the world. Grasshoppers of the species Chorthippus parallelus are abundantly found throughout Europe. However, these insects were not consumed by Europeans till now, but could possibly be used as human food, which is why we investigated their chemical composition. We found that they contain high level of proteins (69%), with an excellent amino acid profile and protein digestibility (97%). Furthermore, specimens of C. parallelus have an interesting fatty acids profile and minerals composition. Preliminary toxicity assessment indicates that these insects do not exhibit toxicity towards neutrophil cells (white blood cells). These data suggest that C. parallelus could be considered for human consumption. Rearing trials done during the study show that commercial rearing could be developed to produce sufficient biomass for sustaining human consumption. [less ▲]

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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 detailBinary Phase Behavior of Saturated Triacylglycerols containing Stearic and Palmitic Acid
Bhaggan, Krishnadath ULg; Smith, K.W.; Blecker, Christophe ULg et al

Conference (2016, September)

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See detailCrystallization and morphologies of waxes in rice bran oil
Diem Doan, Chi; Patel, Ashok R.; Danthine, Sabine ULg et al

Conference (2016, September)

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See detailChemical profiling of major components in natural waxes to elucidate their roles in liquid oil structuring
Diem Doan, Chi; Ming To, Chak; Lynen, Frederik et al

Poster (2016, September)

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See detailEnzymatic interesterification for the formulation of high quality zero trans fats from rapeseed oil
Gibon, V.; Closset, S.; Maes, J. et al

Conference (2016, September)

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See detailStructural and physicochemical characterization of Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms tuber starch
Malumba Kamba, Paul ULg; Bungu Mulombo, Denis; Katanga Kabalevi, Joseph et al

in Food Chemistry (2016), (212), 305-312

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See detailTHE IMPACT OF EMULSIFICATION AND WHIPPING ON FAT CRYSTALLIZATION BEHAVIOR: A COMPARATIVE STUDY BETWEEN ANHYDROUS MILK FAT AND A LAURIC FAT
Petrut, Raul Flaviu ULg; Blecker, Christophe ULg; Van Hoed, Vera et al

in International Journal of Research in Engineering and Technology (2016), 05(06), 247-260

In the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) were compared for their behavior in three different states: bulk, O/W emulsion and whipped cream. The objective of this ... [more ▼]

In the present study, one commercial lauricfat (LF) and one anhydrous milk fat (AMF) were compared for their behavior in three different states: bulk, O/W emulsion and whipped cream. The objective of this work was to identify the crystallization and polymorphic behavior of the aforementioned fats, while pointing out the differences between the two fats, and for each of them, between the fat’s bulk, O/W emulsion and whipped cream state. For this purpose a combination of differential scanning calorimetry (DSC) stop&return, pulsed nuclear magnetic resonance (p-NMR) and powder X-Ray diffraction (XRD) was employed. In the bulk phase, during crystallization under quiescent conditions, the two fats show a distinct thermal and polymorphic behavior. In this regards, the AMF would require a lower supercooling degree or a longer crystallization time compared to LF which showed little/no evolution during the isothermal crystallization. The XRD measurement revealed a mix of α and β’ form for LF, all forms in a double chain lamellar structure (2L). Under the same conditions the bulk AMF was characterized by a 2Lα + 2Lβ’ and in addition compared to the lauric fat, a 3Lα form. The pointed differences exist between the two fats, mainly due to their chemical compositions. The emulsification/whipping did not affect the behavior of neither AMF nor LF. The lack of differences between bulk, O/W emulsion and whipped cream of the same fat upon DSC stop&return disclose the presence of heterogeneous nucleation in all three states. Regardless the complexity of fat chemical composition, throughout obtaining O/W food emulsion and/or structured creams the fat can be processed without altering its original properties. [less ▲]

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