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See detailPhytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
Bin Sintang, M.D.; Danthine, Sabine ULiege; Brown, A. et al

in Food Research International (2017), 100

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation ... [more ▼]

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G′) than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The resultant effect on the morphology is associated with crystal defect. Due to observable crystals of MGP and PS, it is speculated that the combination oleogels formed a mixed crystal system. This was confirmed with diffraction analysis in which the corresponding peaks from MGP and PS were observed in the combination oleogels. However, the 8:2 oleogel exhibited additional peak at 35.41 Å. Ultimately, the 8:2 was the optimum combination observed in our study. Interestingly, this combination is inspired by nature as sterols (phytosterols) are natural component of lipid membrane whilst MGP has properties similar to phospholipids. Hence, the results of our study not only beneficial for oil structuring, but also for the fields of biophysical and pharmaceutical. [less ▲]

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See detailMediterranean agri-food processing wastes pyrolysis after pre-treatment and recovery of precursor materials: A TGA-based kinetic modeling study
Manara, Panagiota; Vamvuka, V; Sfakiotakis, S et al

in Food Research International (2015), 73

Valorization strategies of wastes from agri-food processes are intertwined with clean technological approaches and eco-industrial management. By-products from Mediterranean agri-food processes such as ... [more ▼]

Valorization strategies of wastes from agri-food processes are intertwined with clean technological approaches and eco-industrial management. By-products from Mediterranean agri-food processes such as olive oil, wine and fruit create a considerable disposal problem for the agro-industry. Their characteristics in combination with Mediterranean climate enhance microbial development and can be source of health and safety concerns. After pre-treatment and recovery of valuable precursor materials (lignin, pulp), pyrolysis can be used for fuels, chemicals and carbon bio-based materials production. Since thermal degradation kinetic studies are a key step for the efficient design of thermo-chemical processes, in this study pyrolysis experiments were performed, using TGA for the estimation of the process kinetic parameters. The independent parallel reaction model validat- ed against experimental results, showing a good agreement with experimental data, with deviation values rang- ing from 1.07 to 3.54%. [less ▲]

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See detailInfluence of a commercial monoacylglycerol on the crystallization mechanism of palm oil as compared to its pure constituents
Verstringe, Stefanie; Danthine, Sabine ULiege; Blecker, Christophe ULiege et al

in Food Research International (2014), 62

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main ... [more ▼]

The effect of a commercialmonoacylglycerol (MAG),Myverol™18 04-PK(Myverol), on the non-isothermal crystallization mechanismof palm oil (PO) was investigated and compared to the effect of the two main constituents of Myverol, monopalmitin and monostearin. The MAGs were added to PO in concentrations up to 8% and the blends were studied using different techniques (differential scanning calorimetry (DSC), X-ray diffraction (XRD) and polarized light microscopy (PLM)). The DSC crystallization profiles revealed an earlier onset of crystallization along with extra crystallization peaks when MAGs were added to PO. Combined with X-ray results, it could be concluded that the crystallization process of the blends is initiated by the MAGs crystallizing in the α form and then transforming to sub-α. The effect on the non-isothermal crystallization of the PO TAGs is confined to an earlier onset of crystallization, probably through a template effect, and an effect on the crystal structure coarseness. [less ▲]

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See detailComparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats
Anihouvi, Prudent; Danthine, Sabine ULiege; Kegelaers, Yves et al

in Food Research International (2013), 53

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See detailInfluence of monopalmitin on the isothermal crystallization mechanism of palm oil
Verstringe, S.; Danthine, Sabine ULiege; Blecker, Christophe ULiege et al

in Food Research International (2013), 51(1), 344-353

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See detailPhysicochemical and structural properties of compound dairy fat blends
Danthine, Sabine ULiege

in Food Research International (2012), 48

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See detailProduction of three anti-listerial peptides by Lactobacillus curvatus in MRS broth.
Ghalfi, H.; Benkerroum, N.; Ongena, Marc ULiege et al

in Food Research International (2010), (43), 33-39

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See detailInfluence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings
Danthine, Sabine ULiege; Deroanne, Claude ULiege

in Food Research International (2004), 37(10), 941-948

Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO), hydrogenated palm oil (HPO), soybean oil (SO), hydrogenated soybean oil (HSO), low-erucic acid ... [more ▼]

Several binary blends of vegetable oils commonly used in industrial shortenings (i.e., palm oil (PO), hydrogenated palm oil (HPO), soybean oil (SO), hydrogenated soybean oil (HSO), low-erucic acid rapeseed oil (LERO), hydrogenated low-erucic acid rapeseed oil (HLERO)) were studied for their physical properties such as solid fat content (SFC) by nuclear magnetic resonance (NMR) and textural properties (hardness). Microstructure was also observed by microscopy in order to explain the variability in hardness for samples having the same SFC values. The blends studied by microscopy were the following: HSO, HPO and HLERO diluted in LERO. For these three blends which had the same SFC the level of network structure was different. HSO diluted in LERO had more crystals, closer to each other and overlapped. This can explain that HSO has a higher hardness than HPO or HLERO, for a same SFC value, when diluted in LERO. Polymorphism was also observed by powder X-ray diffraction. The variability in hardness for samples having the same SFC is due to various crystal types and/or network structures that are formed upon crystallization of hard fats. This work demonstrates that for binary blends of studied oils, changes in the hardness are controlled mostly by the SFC, polymorphism and also by the material's microstructure. (C) 2004 Elsevier Ltd. All rights reserved. [less ▲]

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