Projects
Metals, oxidative stress and carotenoid-dependent colouration: does metal pollution fade the colour of great tits (Parus major)? University of Antwerp
Understanding in-depth the antioxidant mechanism of n-3 LC-PUFA rich photoautotrophic microalgae KU Leuven
Maximize the enrichment of long chain omega-3 fatty acids in the egg yolk by supplementation of autotrophic microalgae to the feed of laying hens. KU Leuven
The health benefits related to omega-3 polyunsaturated fatty acids (n-3 PUFA), and more specifically the long chain (LC) n-3 PUFA eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are generally recognized. Since the conversion of the shorter chain n-3 PUFA α-linolenic acid (ALA) to the n-3 LC-PUFA EPA and DHA is rather limited, the direct intake of EPA and DHA is of great importance. However, the daily intake of these n-3 LC-PUFA is ...
Evaluation of the potential of microalgal biomass as a source of novel antioxidants with special focus on polyphenols KU Leuven
Since the beginning of the new millennium, research efforts as wellas commercial activities concerning mass cultivation and applications of microalgae have gained momentum. The main current and future applications of microalgae are situated in four fields, i.e.</> biofuel production, wastewater treatment, aquaculture and high-value products. Antioxidants are a commercially important class of high-value products that could be obtained ...
Developing a safe and shelf-stable bio-actives rich flour from commonly consumed vegetables in Uganda KU Leuven
Vegetable consumption is strongly recommended worldwide for overall human health based on studies that have shown an association between their consumption and reduced risk of certain degenerative diseases. They contain numerous nutrients beneficial for health among which are bioactive compounds such as phenolic compounds, flavonoids, and carotenoids (Kumar et al., 2020; Thummakomma & Prashanthi, 2019) with very low energy densities. ...
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 ...