Projects
Relation between nanostructure of pectin and its functional properties, based on interaction with metalions. KU Leuven
Extracted pectin is currently widely used as a food additive in plant-based products, particularly in gelling applications, due to its ability to bind divalent cations, especially Ca2+. This pectin functionality has been reported to be largely influenced by its structural properties, in particular the degree and pattern of methylesterification (DM) and blockiness (DBabs), which are a measure for the percentage and distribution of ...
In-depth study of the structure-function relation of pectin as emulsifier KU Leuven
Pectin is considered a group of heteropolymers rich in galacturonic acid present in the cell wall of higher plants. It is one of the most complex polymers occurring in nature. This complexity results in a multifunctional character of pectin polymers both in planta as well as in situ in food systems and in extracted form. Extracted pectin has been studied for many years and has found industrial application, among others, for its gelling ...
Quantitative relation between pectin structure and rheological properties of calcium-pectin gels. KU Leuven
Advanced insight in pectin-based oil-in-water emulsions with targeted physicochemical and nutritional functionality: Is the truth in the pectin mix? KU Leuven
In our human diet, we consume lipids mainly as emulsions (e.g. sauces, soups). Oil-in-water emulsions are composed of oil droplets dispersed in water whereby the interface is covered with a layer of emulsifier allowing stability of the droplets dispersed. Pectin is group of complex polysaccharides present in higher plants and is omnipresent in many waste streams of food production (e.g. citrus peel). Particular pectin structures can adsorb at ...
Pectin Structure Functions Based on Ionic Interactions in Plant Based Food Systems KU Leuven
Foods are multicomponent systems in which interactions between components are very likely to occur. Amongst all food systems, given their interesting nutritional profile, their low carbon footprint, etc. , the consumption of plant-based food systems is increasingly advised. Pectin is an important component in such systems and interacts with other food components such as metal ions. These interactions do not only impact the rheological ...
A transcriptomics based kinetic model of pectin modifications in relation to apple softening. KU Leuven
Enzyme-induced pectin modifications are thought to be the main cause of softening in apples. To understand the molecular basis of softening, we characterized the cell wall pectin of apples during storage, and correlated changes in pectin molecular with the activities of four key enzymes that are thought to be implicated in pectin modifications during softening. Currently, we are looking at ...
Understanding the relation between pectin nanostructure and its functional properties in plant-based food systems KU Leuven
Understanding the specific role of pectin in the structure evolution of dispersed plant-based food systems during processing and digestion. KU Leuven
Processing and digestion of dispersed plant-based food systems (e.g. soups, sauces, purées, smoothies) induces various structural modifications with impact on the technological and/or nutritional functionality of these complex multi-scale and multi-phase dispersions. These systems are build up of different structural elements including particles (cell clusters, single cells, cell wall fragments, insoluble polymers and oil droplets), and a ...
Isolation of pectin from the cell wall of plant-based side streams using conventional and innovative extraction technologies KU Leuven
In the frame of circular economy and bio-based thinking, increased attention is given towards the valorization of food waste, preferably by producing new products/ingredients thereof with high added value. In this context, the doctoral project will investigate different sequences of unit operations to stabilize and disrupt plant-based biomass to have an optimal extraction yield of cell wall polysaccharides with a proper technological ...