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1. Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

Author:
Van Loey, Ann,   et al.   ; Munyaka, Ann Wambui; Oey, Indrawati; Hendrickx, Marc;     Show all 4 Authors
Source:
Food chemistry 2010 v.120 no.2 pp. 591-598
ISSN:
0308-8146
Subject:
ascorbic acid; enzyme inactivation; food analysis; food composition; heat inactivation; broccoli; acidification; crushing; blanching; ascorbate oxidase; extraction; pH; florets; stems; dehydroascorbic acid; temperature; food nutrient losses; food matrix
Abstract:
... The effectiveness of heat inactivation of oxidative enzymes e.g., ascorbic acid oxidase (AAO) to stabilise vitamin C during extraction and analysis was evaluated. The influence of different sequences of performing treatments including acidification (pH 4.3 vs. pH 6.5), crushing, high temperature short time (90°C/4min-HTST) and low temperature long time (60°C/40min-LTLT)) blanching on vitamin C sta ...
DOI:
10.1016/j.foodchem.2009.10.029

2. Carrot β-Carotene Degradation and Isomerization Kinetics during Thermal Processing in the Presence of Oil

Author:
Van Loey Ann,   et al.   ; Knockaert Griet; Pulissery Sudheer K.; Lemmens Lien; Van Buggenhout Sandy; Hendrickx Marc;     Show all 6 Authors
Source:
Journal of agricultural and food chemistry 2012 v.60 no.41 pp. 10312-10319
ISSN:
1520-5118
Subject:
activation energy; beta-carotene; carrots; isomerization; models; olive oil; temperature
Abstract:
... The effect of thermal processing (85–130 °C) on the stability and isomerization of β-carotene in both an olive oil/carrot emulsion and an olive oil phase enriched with carrot β-carotene was studied. During processing, degradation of total β-carotene took place. Initially, total β-carotene concentration decreased quickly, after which a plateau value was reached, which was dependent on the applied t ...
DOI:
10.1021/jf3025776
PubMed:
22998670

3. Carrot texture degradation kinetics and pectin changes during thermal versus high-pressure/high-temperature processing: A comparative study

Author:
Van Loey, Ann,   et al.   ; De Roeck, Ans; Mols, Jan; Duvetter, Thomas; Hendrickx, Marc;     Show all 5 Authors
Source:
Food chemistry 2010 v.120 no.4 pp. 1104-1112
ISSN:
0308-8146
Subject:
food processing quality; texture; food analysis; pectins; hardness; methodology; food processing; food composition; kinetics; heat treatment; carrots; high pressure treatment
Abstract:
... Texture degradation kinetics of carrots during traditional thermal and novel high-pressure/high-temperature (HP/HT) processing were compared. Carrots were thermally (0.1MPa) or HP/HT (600MPa) treated in a temperature range from 95 to 110°C. The residual texture (hardness) was determined using a texture analyzer. Kinetic parameters were estimated using a fractional-conversion model. In comparison t ...
DOI:
10.1016/j.foodchem.2009.11.060

4. Relation between Particle Size and Carotenoid Bioaccessibility in Carrot- and Tomato-Derived Suspensions

Author:
Van Loey Ann M.,   et al.   ; Moelants Katlijn R. N.; Lemmens Lien; Vandebroeck Marijke; Van Buggenhout Sandy; Hendrickx Marc E.;     Show all 6 Authors
Source:
Journal of agricultural and food chemistry 2012 v.60 no.48 pp. 11995-12003
ISSN:
1520-5118
Subject:
bioavailability; carotenoids; cell walls; food matrix; in vitro digestion; olive oil; particle size; plant-based foods
Abstract:
... To study the effect of particle size on the relative all-E-β-carotene and all-E-lycopene bioaccessibility in carrot- and tomato-derived suspensions, respectively, an in vitro digestion approach including oil was used. Adding olive oil (2%) during digestion, especially as an oil-in-water emulsion, resulted in a substantial increase in carotenoid uptake in the micellar phase. Carotenoid bioaccessibi ...
DOI:
10.1021/jf303502h
PubMed:
23157717

5. Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries

Author:
Van Loey, Ann,   et al.   ; Verbeyst, Lise; Oey, Indrawati; Van der Plancken, Iesel; Hendrickx, Marc;     Show all 5 Authors
Source:
Food chemistry 2010 v.123 no.2 pp. 269-274
ISSN:
0308-8146
Subject:
anthocyanins; model food systems; food processing quality; strawberries; pressure; food analysis; food paste; pressure treatment; fruit composition; kinetics; heat treatment; thermal degradation
Abstract:
... The degradation of anthocyanins (pelargonidin-3-glucoside) in a strawberry paste during high-temperature/high-pressure treatments was investigated over a temperature range of 80-130°C and a pressure range of 200-700MPa, compared to 0.1MPa. A first-order kinetic model fitted well to all data. At constant pressure, anthocyanin concentration decreased as a function of time and the degradation was acc ...
DOI:
10.1016/j.foodchem.2010.04.027

6. Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

Author:
Van Loey, Ann,   et al.   ; Munyaka, Ann Wambui; Makule, Edna Edward; Oey, Indrawati; Hendrickx, Marc;     Show all 5 Authors
Source:
Journal of food science 2010 v.75 no.4 pp. C336
ISSN:
0022-1147
Subject:
thermal stability; ascorbic acid; L-amino-acid oxidase; broccoli; Brassica oleracea var. italica; food analysis; food composition; food processing quality; nutrient content; nutritive value
Abstract:
... The thermal stability of vitamin C (including l-ascorbic acid [ l-AA] and dehydroascorbic acid [DHAA]) in crushed broccoli was evaluated in the temperature range of 30 to 90 °C whereas that of ascorbic acid oxidase (AAO) was evaluated in the temperature range of 20 to 95 °C. Thermal treatments (for 15 min) of crushed broccoli at 30 to 60 °C resulted in conversion of l-AA to DHAA whereas treatments ...
DOI:
10.1111/j.1750-3841.2010.01573.x
PubMed:
20546391

7. Enzyme infusion prior to thermal/high pressure processing of strawberries: Mechanistic insight into firmness evolution

Author:
Van Loey, Ann,   et al.   ; Fraeye, Ilse; Knockaert, Griet; Van Buggenhout, Sandy; Duvetter, Thomas; Hendrickx, Marc;     Show all 6 Authors
Source:
Innovative food science & emerging technologies 2010 v.11 no.1 pp. 23-31
ISSN:
1466-8564
Subject:
enzymatic treatment; strawberries; heat treatment; high pressure treatment; firmness; fruit quality; pectinesterase; texture; food analysis; food composition; food processing quality; calcium chloride; pectins
Abstract:
... Strawberries were infused with fungal pectinmethylesterase (PME) and calcium chloride, followed by a thermal (70 °C-0.1 MPa), a high pressure (25 °C-550 MPa) or a combined thermal-high pressure (70 °C-550 MPa) process. Macroscopic (firmness) and microscopic characteristics were assessed to evaluate the texture of the fruits. In order to interpret the texture changes, the chemical structure of pect ...
DOI:
10.1016/j.ifset.2009.06.007

8. Acidification, crushing and thermal treatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea L. var. italica)

Author:
Van Loey, Ann,   et al.   ; Munyaka, Ann Wambui; Oey, Indrawati; Verlinde, Philippe; Hendrickx, Marc;     Show all 5 Authors
Source:
Food chemistry 2009 v.117 no.3 pp. 568-575
ISSN:
0308-8146
Subject:
acidification; crushing; heat treatment; glutamates; broccoli; Brassica oleracea var. italica; food processing; food processing quality; food analysis; food composition; folic acid; nutrient content; nutritive value
Abstract:
... The influence of different treatments, i.e., crushing, high temperature short time (90°C/4min) (HTST) and low temperature long time (60°C/40min) (LTLT) blanching, acidification (pH 4.3), and sequences of these treatments on the folate poly-γ-glutamate profile and stability were investigated. In this study, broccoli was used as a case study. Regarding the folate poly-γ-glutamate profile, endogenous ...
DOI:
10.1016/j.foodchem.2009.04.036

9. High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue

Author:
Van Loey, Ann,   et al.   ; Verlinde, Philippe; Oey, Indrawati; Hendrickx, Marc;     Show all 4 Authors
Source:
Food chemistry 2008 v.111 no.1 pp. 220-229
ISSN:
0308-8146
Subject:
high pressure treatment; folic acid; broccoli; plant tissues; nutrient availability; heat treatment; food processing; vegetable extracts; food analysis; food composition
Abstract:
... In plant matrices, folates exist largely as folylpoly-γ-glutamates requiring deglutamylation to monoglutamates prior to absorption, which might impair dietary folate bioavailability. This study investigated folylpoly-γ-glutamate stability and conversions in broccoli tissue during thermal (25-90°C, 30min) and high-pressure treatments (0.1-600MPa, 25-45°C, 30min) after vacuum packaging. Folates were ...
DOI:
10.1016/j.foodchem.2008.03.065

10. Influence of intrinsic and extrinsic factors on rheology of pectin-calcium gels

Author:
Van Loey, Ann,   et al.   ; Fraeye, Ilse; Doungla, Eugénie; Duvetter, Thomas; Moldenaers, Paula; Hendrickx, Marc;     Show all 6 Authors
Source:
Food hydrocolloids 2009 v.23 no.8 pp. 2069-2077
ISSN:
0268-005X
Subject:
pectins; calcium; gels; chemical structure; depolymerization; chemical concentration; rheological properties; gel strength; deformation
Abstract:
... Pectin was selectively demethoxylated by use of NaOH or pectinmethylesterase from plant or fungal origin in order to produce a library of pectins with varying degree and pattern of methoxylation. In addition, pectin was chemically depolymerised by a heat treatment. The resulting pectin products were characterised by studying the degree and pattern of methoxylation and the extent of depolymerisatio ...
DOI:
10.1016/j.foodhyd.2009.03.022

11. Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

Author:
Van Loey, Ann,   et al.   ; Grauwet, Tara; Van der Plancken, Iesel; Vervoort, Liesbeth; Hendrickx, Marc E.;     Show all 5 Authors
Source:
Journal of food engineering 2010 v.97 no.3 pp. 301-310
ISSN:
0260-8774
Subject:
enzyme inactivation; inactivation temperature; kinetics; Bacillus amyloliquefaciens; pasteurization; thermodynamics; solvents; sorption isotherms; high pressure treatment; alpha-amylase
Abstract:
... When developing an indicator to detect temperature heterogeneities in a high pressure (HP) vessel, the temperature sensitivity and the broadness of the application window have to be weighed against each other. In this study, the potential of a Bacillus amyloliquefaciens α-amylase (BAA)-based indicator for mild pasteurization conditions was evaluated. Solvent engineering was successfully used to re ...
DOI:
10.1016/j.jfoodeng.2009.10.018

12. Role of precursors on the kinetics of acrylamide formation and elimination under low moisture conditions using a multiresponse approach - Part II: Competitive reactions

Author:
Van Loey, Ann,   et al.   ; De Vleeschouwer, Kristel; Van der Plancken, Iesel; Hendrickx, Marc E.;     Show all 4 Authors
Source:
Food chemistry 2009 v.114 no.2 pp. 535-546
ISSN:
0308-8146
Subject:
water content; kinetics; acrylamides; model food systems; carcinogens; heat treatment; asparagine; glucose; glutamine; amino acid composition; cysteine; food analysis; food composition
Abstract:
... The effect of addition of amino acids, other than asparagine, on the kinetics of acrylamide formation and elimination reactions was investigated under low moisture conditions using equimolar asparagine-glucose-amino acid model systems, heated at temperatures between 120 and 200°C. To this end, glutamine and cysteine were selected. A mechanistic model was proposed, composed of the basic reactions o ...
DOI:
10.1016/j.foodchem.2008.09.084

13. The kinetics of acrylamide formation/elimination in asparagine-glucose systems at different initial reactant concentrations and ratios

Author:
Van Loey, Ann,   et al.   ; De Vleeschouwer, Kristel; Plancken, Iesel Van der; Hendrickx, Marc E.;     Show all 4 Authors
Source:
Food chemistry 2008 v.111 no.3 pp. 719-729
ISSN:
0308-8146
Subject:
model food systems; asparagine; temperature; chemical concentration; reaction kinetics; Maillard reaction; glucose; acrylamides; heat treatment
Abstract:
... The effect of initial reactant concentration and ratio on the kinetics of acrylamide formation and elimination was studied using diluted asparagine-glucose model systems, heated at temperatures between 120 and 200°C. By means of single response modelling, acrylamide concentrations measured could be modelled using a simplified kinetic model, in which acrylamide formation and elimination reactions w ...
DOI:
10.1016/j.foodchem.2008.04.045

14. The relation between (bio-)chemical, morphological, and mechanical properties of thermally processed carrots as influenced by high-pressure pretreatment condition

Author:
Van Loey, Ann,   et al.   ; Sila, Daniel N.; Yue, Xu; VanBuggenhout, Sandy; Smout, Chantal; Hendrickx, Marc;     Show all 6 Authors
Source:
European food research & technology 2007 v.226 no.1-2 pp. 127-135
ISSN:
1438-2377
Subject:
alcohols; carrots; cutting; food research; heat treatment; mechanical properties; methylation; pectins; temperature; texture
Abstract:
... Thermal texture evolution kinetics (90-110 °C) of nonpretreated and high-pressure pretreated (HP = 400 MPa, 60 °C, 15 min) carrots were determined using a multiparameter approach (cutting, compression). Alcohol Insoluble Residues (AIR) were extracted before and after thermal processing of the samples and the degree of methylation (DM) was estimated. The β-elimination kinetics of the water soluble ...
DOI:
10.1007/s00217-006-0517-4

15. Influence of pectin structure on texture of pectin-calcium gels

Author:
Van Loey, Ann,   et al.   ; Fraeye, Ilse; Colle, Ines; Vandevenne, Evelien; Duvetter, Thomas; Van Buggenhout, Sandy; Moldenaers, Paula; Hendrickx, Marc;     Show all 8 Authors
Source:
Innovative food science & emerging technologies 2010 v.11 no.2 pp. 401-409
ISSN:
1466-8564
Subject:
crosslinking; gel strength; depolymerization; chemical concentration; texture; food processing quality; pectins; calcium; modulus of elasticity; chemical interactions; gels; carbohydrate structure
Abstract:
... A library of pectins with varying degree and pattern of methoxylation was produced by demethoxylating a parent pectin by use of NaOH or pectinmethylesterase from plant or fungal origin. Additionally, pectin was chemically depolymerised by a heat treatment. The resulting pectins were characterised in terms of degree and pattern of methoxylation (“(absolute) degree of blockiness”) and the extent of ...
DOI:
10.1016/j.ifset.2009.08.015

16. Plant pectin methylesterase and its inhibitor from kiwi fruit: Interaction analysis by surface plasmon resonance

Author:
Van Loey, Ann M.,   et al.   ; Jolie, Ruben P.; Duvetter, Thomas; Houben, Ken; Vandevenne, Evelien; Declerck, Paul J.; Hendrickx, Marc E.; Gils, Ann;     Show all 8 Authors
Source:
Food chemistry 2010 v.121 no.1 pp. 207-214
ISSN:
0308-8146
Subject:
enzyme inactivation; food analysis; binding properties; pectinesterase; enzyme inhibitors; chemical interactions; fruit composition; surface plasmon resonance; kiwifruit
Abstract:
... Two surface plasmon resonance (SPR)-based interaction analysis methods were successfully implemented to explore the binding between plant PME and kiwi PMEI. In a first method, plant PMEs were immobilised on a chip surface via amine coupling. This experimental setup allowed studying the effect of pH and ionic strength on the PME-PMEI interaction kinetics. Strong binding was obtained at pH<7 and at ...
DOI:
10.1016/j.foodchem.2009.11.073

17. Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability and inhibition

Author:
Van Loey, Ann M.,   et al.   ; Jolie, Ruben P.; Duvetter, Thomas; Houben, Ken; Clynen, Elke; Sila, Daniel N.; Hendrickx, Marc E.;     Show all 7 Authors
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 601-609
ISSN:
1466-8564
Subject:
carrots; pectinesterase; enzyme inhibitors; kiwifruit; enzyme activity; enzyme inhibition; protein-protein interactions; thermal stability; enzyme stability; high pressure treatment; heat treatment
Abstract:
... Carrot pectin methylesterase (PME) and its inhibitor (PMEI) from kiwi fruit were successfully purified by affinity chromatography. Enzyme and inhibitor activity and stability and PME-PMEI complex formation, as influenced by intrinsic product factors (pH and NaCl) and extrinsic process factors (temperature and pressure), were studied. The effect of temperature- or pressure-induced denaturation of P ...
DOI:
10.1016/j.ifset.2009.02.003

18. Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Author:
Van Loey, Ann,   et al.   ; Lemmens, Lien; Tibäck, Evelina; Svelander, Cecilia; Smout, Chantal; Ahrné, Lília; Langton, Maud; Alminger, Marie; Hendrickx, Marc;     Show all 9 Authors
Source:
Innovative food science & emerging technologies 2009 v.10 no.4 pp. 522-529
ISSN:
1466-8564
Subject:
food processing quality; texture; ohmic heating; pectinesterase; nutritive value; beta-carotene; blanching; microwave treatment; carrots; peroxidase; enzyme activity
Abstract:
... During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperatu ...
DOI:
10.1016/j.ifset.2009.05.004