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

in European Journal of Lipid Science and Technology [=EJLST] (in press), 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 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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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 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 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 detailCARACTERISATION STRUCTURALE, FONCTIONNELLE ET ACTIVITE ANTIHYPERTENSIVE DES POLYSACCHARIDES EXTRAITS DES GRAINES DE POIS CHICHE
MOKNI GHRIBI, Abir; SILA, Assaâd; MAKLOUF GAFSI, Ines et al

Poster (2016, April 22)

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