Publicaties
Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek KU Leuven Instituut voor Landbouw-, Visserij- en Voedingsonderzoek
Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic approaches to understand the overall impact of the processing chain on the health potential of vegetables. Therefore, this work studied the impact of pretreatment (relatively intact versus pureed vegetable systems), pasteurization ...
Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purees: investigating their emulsion forming and stabilizing capacities KU Leuven
The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4 °C and monitored for 2 weeks. Results revealed that carrot and tomato sera contained higher ...
Oxidative stability differences of aqueous model systems of photoautotrophic n-3 LC-PUFA rich microalgae: The antioxidative role of endogenous carotenoids KU Leuven
Microalgae rich in omega-3 long-chain polyunsaturated fatty acids (n-3LC-PUFA) have already shown their potential for developing functional food rich in these healthy fatty acids. Not only could they offer a more sustainable alternative for the fish stock that is currently relied upon but is unable to keep up with the demand, enrichment with certain microalgae also leads to oxidatively stable products. Although the reason for this stability has ...
The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques KU Leuven
Background: Substantial amounts of cell wall material (CWM) emerge as a side stream from the fruit and vegetable processing industry. From a sustainability, human health and economic viewpoint, the development of potential routes to valorise these streams in human food products is highly relevant. While pectin is already used in many food and non-food applications, recently, research is devoted to the potential use of the residual material as ...
Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders KU Leuven
Cellular pulse ingredients are increasingly being studied but little knowledge on their proteolysis patterns upon digestion is available. This study investigated a size exclusion chromatography (SEC) approach to study in vitro protein digestion in chickpea and lentil powders, providing novel insights into proteolysis kinetics and the evolution of molecular weight distributions in the (solubilized) supernatant and (non-solubilized) pellet ...
Cell Envelope Modifications Generating Resistance to Hop Beta Acids and Collateral Sensitivity to Cationic Antimicrobials in Listeria monocytogenes KU Leuven
Hop beta acids (HBAs) are characteristic compounds from the hop plant that are of interest for their strong antimicrobial activity. In this work, we report a resistance mechanism against HBA in the foodborne pathogen Listeria monocytogenes. Using an evolution experiment, we isolated two HBAresistant mutants with mutations in the mprF gene, which codes for the Multiple Peptide Resistance Factor, an enzyme that confers resistance to cationic ...
Engineering strategies to modulate nutrient digestion kinetics and bioaccessibility of plant-based foods KU Leuven
Since plant-based raw materials present a relatively high level of nutrient encapsulation, processing is often essential to increase the susceptibility of nutrients to digestive compounds or to release nutrients from their natural entrapment to become available for digestion/absorption. Next to food processing, food (re)formulation is also a valuable strategy to steer nutrient digestive functionalities. These two food design strategies create a ...