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1. Complexation of pectins varying in overall charge with lysozyme in aqueous buffered solutions

Author:
Celus, Miete,   et al.   ; Antonov, Yurij A.; Kyomugasho, Clare; Hendrickx, Marc; Moldenaers, Paula; Cardinaels, Ruth;     Show all 6 Authors
Source:
Food hydrocolloids 2019 v.94 pp. 268-278
ISSN:
0268-005X
Subject:
electrostatic interactions; gels; hydrocolloids; ionic strength; liquids; lysozyme; neutralization; pH; pectins; separation
Abstract:
... We examined how a particular structural characteristic of pectin, namely its degree of methoxylation (DM), affects its complexation with lysozyme (lys), whereby the phase behavior of the complex system as a whole as well as the aggregation state of the complex phase are considered. Low and medium methoxylated pectins bind lys at pH 5.1 and low ionic strength (I = 0.01) forming highly concentrated ...
DOI:
10.1016/j.foodhyd.2019.02.049

2. Zinc bioaccessibility is affected by the presence of calcium ions and degree of methylesterification in pectin-based model systems

Author:
Celus, Miete,   et al.   ; Rousseau, Sofie; Kyomugasho, Clare; Yeasmen, Nushrat; Hendrickx, Marc E.; Grauwet, Tara;     Show all 6 Authors
Source:
Food hydrocolloids 2019 v.90 pp. 206-215
ISSN:
0268-005X
Subject:
antinutritional factors; bile salts; binding capacity; bioavailability; calcium; enzymes; humans; hydrocolloids; in vitro digestion; ions; minerals; models; nutrient deficiencies; pH; pectins; plant-based foods; small intestine; zinc
Abstract:
... Minerals are required by the human body to perform physiological functions. Mineral deficiencies, often caused by low mineral bioaccessibility in plant-based foods, are a matter of great concern all over the world. Several mineral antinutrients (e.g. pectin) may contribute to this reduced mineral bioaccessibility by formation of indigestible complexes due to mineral binding. Structural characteris ...
DOI:
10.1016/j.foodhyd.2018.12.019

3. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Author:
Celus, Miete,   et al.   ; Kyomugasho, Clare; Van Loey, Ann M.; Grauwet, Tara; Hendrickx, Marc E.;     Show all 5 Authors
Source:
Comprehensive reviews in food science and food safety 2018 v.17 no.6 pp. 1576-1594
ISSN:
1541-4337
Subject:
adsorption; biosorbents; calorimetry; cations; cell walls; chemical structure; foods; functional properties; galacturonic acid; metals; nutritive value; pH; pectins; titration; wastewater
Abstract:
... Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molec ...
DOI:
10.1111/1541-4337.12394

4. Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction

Author:
Celus, Miete,   et al.   ; Lombardo, Salvatore; Kyomugasho, Clare; Thielemans, Wim; Hendrickx, Marc E.;     Show all 5 Authors
Source:
Carbohydrate polymers 2018 v.197 pp. 460-468
ISSN:
0144-8617
Subject:
Citrus; binding capacity; calorimetry; endothermy; enthalpy; entropy; gelation; pectins; titration; zinc
Abstract:
... This work explored the influence of the citrus pectin degree and pattern of methylesterification on its interaction with Zn2+ using isothermal titration calorimetry (ITC). Pectin samples with a comparable degree of methylesterification (DM) but distinct distribution patterns of non-methylesterified carboxylic groups (absolute degree of blockiness, DBabs) were produced through enzymatic (blockwise ...
DOI:
10.1016/j.carbpol.2018.05.079

5. Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness

Author:
Celus, Miete,   et al.   ; Kyomugasho, Clare; Salvia-Trujillo, Laura; Van Audenhove, Jelle; Van Loey, Ann M.; Grauwet, Tara; Hendrickx, Marc E.;     Show all 7 Authors
Source:
Food hydrocolloids 2018 v.79 pp. 319-330
ISSN:
0268-005X
Subject:
Citrus; adsorption; bile salts; binding capacity; bioavailability; calcium; carrots; cations; energy; galacturonic acid; hydrocolloids; in vitro digestion; models; pectinesterase; pectins; sodium hydroxide; sorption isotherms; zinc
Abstract:
... Insight into the effect of the degree and pattern of methylesterification of citrus pectin on the Ca2+ and Zn2+ adsorption capacity and the associated Zn2+ bioaccessibility was established. Pectins with comparable methylesterification degrees (DM) but different patterns of methylester distribution (blockwise or random) were generated. Blockwise distributions of methylesters were produced through c ...
DOI:
10.1016/j.foodhyd.2018.01.003

6. Structurally modified pectin for targeted lipid antioxidant capacity in linseed/sunflower oil-in-water emulsions

Author:
Celus, Miete,   et al.   ; Salvia-Trujillo, Laura; Kyomugasho, Clare; Maes, Ine; Van Loey, Ann M.; Grauwet, Tara; Hendrickx, Marc E.;     Show all 7 Authors
Source:
Food chemistry 2018 v.241 pp. 86-96
ISSN:
0308-8146
Subject:
Citrus; Helianthus annuus; antioxidant activity; antioxidants; emulsions; iron; linseed; lipids; metal ions; pectins; polysorbates; storage time; sunflower oil
Abstract:
... The present work explored the lipid antioxidant capacity of citrus pectin addition to 5%(w/v) linseed/sunflower oil emulsions stabilized with 0.5%(w/v) Tween 80, as affected by pectin molecular characteristics. The peroxide formation in the emulsions, containing tailored pectin structures, was studied during two weeks of storage at 35°C. Low demethylesterified pectin (≤33%) exhibited a higher anti ...
DOI:
10.1016/j.foodchem.2017.08.056

7. Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness

Author:
Celus, Miete,   et al.   ; Kyomugasho, Clare; Munyensanga, Celestin; Van de walle, Davy; Dewettinck, Koen; Van Loey, Ann M.; Grauwet, Tara; Hendrickx, Marc E.;     Show all 8 Authors
Source:
Food hydrocolloids 2018 v.85 pp. 331-342
ISSN:
0268-005X
Subject:
Citrus; adsorption; colorimetry; depolymerization; dialysis; energy; galacturonic acid; gelation; hydrocolloids; ions; microstructure; models; modulus of elasticity; moieties; molecular weight; pectins; polygalacturonase; rheology; sorption isotherms; tomatoes
Abstract:
... The role of molar mass in determining Ca2+-ion maximum adsorption capacity of polygalacturonic acid (PGA) and low methylesterified citrus pectin (CP) as well as their interaction energy was established through equilibrium dialysis followed by colorimetric determination of free ions. Modeling of the moles of Ca2+-ions bound per mole of galacturonic acid or non-methylesterified carboxyl groups again ...
DOI:
10.1016/j.foodhyd.2018.07.024

8. Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification

Author:
Celus, Miete,   et al.   ; Kyomugasho, Clare; Kermani, Zahra Jamsazzadeh; Roggen, Katrien; Van Loey, Ann M.; Grauwet, Tara; Hendrickx, Marc E.;     Show all 7 Authors
Source:
Food hydrocolloids 2017 v.73 pp. 101-109
ISSN:
0268-005X
Subject:
Citrus; adsorption; aqueous solutions; binding capacity; cations; energy; foods; hydrocolloids; iron; models; pectinesterase; pectins; sodium hydroxide; sorption isotherms
Abstract:
... The present study aimed at gaining insight into the potential of citrus pectin to bind Fe2+, a cation of great importance in several food products. In particular, the role of citrus pectin structural properties, namely the degree of methylesterification (DM) and the absolute degree of blockiness (DBabs – ratio of non-methylesterified GalA units present in blocks to the total amount of GalA units) ...
DOI:
10.1016/j.foodhyd.2017.06.021

9. Furan formation as a function of pressure, temperature and time conditions in spinach purée

Author:
Celus, Miete,   et al.   ; Palmers, Stijn; Grauwet, Tara; Kebede, Biniam T.; Hendrickx, Marc E.; Van Loey, Ann;     Show all 6 Authors
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2015 v.64 no.2 pp. 565-570
ISSN:
0023-6438
Subject:
case studies; cooling; heat; models; plant-based foods; retort pouches; spinach; temperature
Abstract:
... In recent studies, innovative high-pressure high-temperature processing (HPHT) has presented itself as an interesting alternative for furan reduction in sterilized, vegetable-based foods. In order to explain the observed furan reduction following HPHT treatment, furan formation was studied under a range of pressure, temperature and time conditions, using spinach purée as a case study. For all the ...
DOI:
10.1016/j.lwt.2015.06.028

10. A kinetic study of furan formation during storage of shelf-stable fruit juices

Author:
Celus, Miete,   et al.   ; Palmers, Stijn; Grauwet, Tara; Wibowo, Scheling; Kebede, Biniam T.; Hendrickx, Marc E.; Van Loey, Ann;     Show all 7 Authors
Source:
Journal of food engineering 2015 v.165 pp. 74-81
ISSN:
0260-8774
Subject:
ascorbic acid; carotenoids; food production; logit analysis; mango juice; pasteurization; prepared foods; storage temperature; storage time
Abstract:
... To this day, research for furan mitigation has mostly targeted the levels of food production and handling of prepared foods by the consumer. The present study demonstrated the importance of appropriate (moderate) storage conditions for shelf-stable fruit juices, because the furan concentrations of pasteurized orange and mango juices originated from the storage phase, rather than the thermal preser ...
DOI:
10.1016/j.jfoodeng.2015.05.006