References of "Danthine, Sabine"
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See detailpH level has a strong impact on population dynamics of the yeast Yarrowia lipolytica and oil micro-droplets in multiphasic bioreactor
Bouchedja D. N.; Danthine, Sabine ULiege; Kar T. et al

in FEMS Microbiology Letters (2018), 365(6),

The oleaginous yeast Yarrowia lipolytica has the ability to use oils and fats as carbon source, making it a promising cell factory for the design of alternative bioprocesses based on renewable substrates ... [more ▼]

The oleaginous yeast Yarrowia lipolytica has the ability to use oils and fats as carbon source, making it a promising cell factory for the design of alternative bioprocesses based on renewable substrates. However, such a multiphasic bioreactor design is rather complex and leads to several constraints when considering emulsification of the oil-in-water mixture, foaming and cell growth/physiology on hydrophobic substrate. This study aims to shed light on the effect of pH changes on the physico-chemical properties of the cultivation medium and on cell physiology. It was indeed observed that at a pH value of 6, cell growth rate and intracellular lipid accumulation were optimized. Additionally, foaming was significantly reduced. In order to avoid over foaming in bioreactor, without impairing cell physiology, the use of alternative processes that can only act on the physical structure of culture medium, seems to be an effective alternative to usual chemical anti-foam agents. [less ▲]

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See detailEtude de l'effet du traitement thermique de la crème de lait camelin sur les propriétés rhéologiques, thermiques, et physiques du beurre
Mtibaa, Islem; Danthine, Sabine ULiege; Vial, Christophe et al

Conference (2018, March 20)

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See detailLipides, Technologie et Santé des consommateurs
Danthine, Sabine ULiege

Conference (2018, March 20)

Il existe actuellement une tendance générale sur le marché alimentaire qui consiste à privilégier des produits perçus comme plus naturels ou, en d'autres termes, moins transformés, moins artificiels. Dans ... [more ▼]

Il existe actuellement une tendance générale sur le marché alimentaire qui consiste à privilégier des produits perçus comme plus naturels ou, en d'autres termes, moins transformés, moins artificiels. Dans ce contexte, au cours de cet exposé, le point sera fait sur les récents développements technologiques en matières de lipides en relation avec la santé humaine. Ainsi, la problématique des acides gras trans et des huiles partiellement hydrogénées sera notamment abordée. Trouver une alternative qui convienne pour remplacer une huile partiellement hydrogénée dans un aliment donné est une tâche difficile car elle implique des changements importants dans les méthodes importants dans les méthodes de fabrication et demande une reformulation majeure du produit. [less ▲]

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See detailEnrichment of bread dough with dietary fibers: A rheological and thermal study
Douiri, Sabrine; Dhouib, Wala; Danthine, Sabine ULiege et al

Conference (2018, March 20)

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See detailCocoa butter substitute from Irvingia gabonensis seed fat and Dacryodes edulis pulp oil blends produced by enzymatic inter-esterification
Yamoneka Wasso, Juste ULiege; Malumba Kamba, Paul ULiege; Blecker, Christophe ULiege et al

Poster (2018, March 19)

Irvingia gabonensis seed fat (IGF) is a lauric fat with a high amount of solid fat at room temperature, with a complete melting at around 40°C. In order to investigate IGF as a potential cocoa butter ... [more ▼]

Irvingia gabonensis seed fat (IGF) is a lauric fat with a high amount of solid fat at room temperature, with a complete melting at around 40°C. In order to investigate IGF as a potential cocoa butter alternative (CBA), its melting behavior was first compared to that of cocoa butter (CB). It was then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those binary blends were further enzymatically interesterified in order to improve their melting profiles. The binary blend that showed a melting profile similar to that of CB (and palm kernel stearin (PKS)) was chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB was evaluated by constructing phase diagrams from p-NMR and powder-XRD data. The interesterified blends made of 90% of IGF and 10% of DPO was chosen as the new speciality fat because its profiles was close to that of CB and showed similar characterics to PKS. Those results indicated that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). [less ▲]

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See detailBinary fat blends based on Irvingia gabonensis seed fat as hard stock to formulate trans-free margarines
Yamoneka Wasso, Juste ULiege; Malumba Kamba, Paul ULiege; Danthine, Sabine ULiege et al

Poster (2018, March 19)

In order to formulate trans-free margarine fats, Irvingia gabonensis seed fat (IGF) was blended with liquid oils which are rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) and Dacryodes ... [more ▼]

In order to formulate trans-free margarine fats, Irvingia gabonensis seed fat (IGF) was blended with liquid oils which are rapeseed oil (RO), groundnut oil (GNO), palm super olein (PSO) and Dacryodes edulis pulp oil (DPO). All the binary blends were evaluated in terms of melting behavior by p-NMR. Four blends (IGF/RO 3:7, IGF/GNO 3:7, IGF/GNO 2:8 and IGF/RO 2:8) were selected based on their melting profiles compared to reference: fat extracted from commercial margarines (bakery, baking, table and mix of table and baking) and literature SFC data. Some physical properties of the selected blends such as SFC, hardness, microstructure and polymorphism were analyzed directly after two different static crystallization processes and after two weeks of storage at 15°C. Those four blends showed β’ crystal as stable polymorphic form, which is desirable for margarine fats. Therefore, those four blends were suitable for formulating trans-free margarines with desirable textural properties. [less ▲]

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See detailBinary Mixtures of Tripalmitoylglycerol (PPP) and 1,3-dipalmitoyl-2-stearoyl-snglycerol (PSP): Polymorphism and Kinetic Phase Behavior
Bhaggan, Krishnadath ULiege; Smith, Kevin W.; Blecker, Christophe ULiege et al

in European Journal of Lipid Science and Technology (2018)

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See detailEnzymatic Inter-Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute
Yamoneka, J.; Malumba, P.; Lognay, Georges ULiege et al

in European Journal of Lipid Science and Technology (2018), (1700423), 1-9

In order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by ... [more ▼]

In order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB). Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale. Irvingia gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB). © 2018 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. [less ▲]

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See detailEffect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758)
Caparros Megido, Rudy ULiege; Poeleart, Christine; Ernens, Majorie et al

in Food Research International (2018)

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating ... [more ▼]

Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms. [less ▲]

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See detailThe effect of heating rates on functional properties of wheat and potato starch-water systems
Malumba Kamba, Paul ULiege; Doran, Lynn ULiege; Danthine, Sabine ULiege et al

in LWT - Food Science and Technology (2018), 88

Detailed reference viewed: 37 (4 ULiège)
See detailCaractérisation structurale, fonctionelle et activité hyperthensive des polysaccharides extraits des graines de pois chiche
Mokni, Abir; Sila, Assad; Makhlouf, Ines et al

Patent (2017)

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See detailEnzymatic inter-esterification of binary blends containing Irvingia gabonensis seed fat to produce Cocoa Butter Substitute (CBS)
Yamoneka Wasso, Juste ULiege; Malumba Kamba, Paul ULiege; Danthine, Sabine ULiege et al

Poster (2017, November 15)

Irvingia gabonensis seeds are rich in lipids. The fat extracted from these seeds is a lauric fat, that could have potentialities in confectionery applications. In the present study I. gabonensis seed fat ... [more ▼]

Irvingia gabonensis seeds are rich in lipids. The fat extracted from these seeds is a lauric fat, that could have potentialities in confectionery applications. In the present study I. gabonensis seed fat (IGF) was evaluated as possible Cocoa Butter Alternative. To this end, IGF was blended with four liquid oils, those blends were further enzymatically interesterified (EIE) to improve physicochemical properties. The EIE blend with Dacryodes edulis pulp oil (DPO) as liquid oil, was selected as the best candidate. Iso-solid diagram was then constructed, in order to study the compatibility between this new EIE-blend and cocoa butter (CB). The SFC melting profile of IGF can be compared to that of cocoa butter (CB), but the melting point of IGF is higher. After blending IGF with DPO (90-10) followed by an enzymatic interesterification, a new interesting fat is obtained, which presents a melting profile close to that of tempered CB and that is stable in β’1. No tempering is needed to induce a stable conformation of the obtained fat, contrarily to CB. The new fat can be blended with CB, but their compatibility is low, as indicated by the iso-solid diagram. This suggests that a maximum of 5% of the new fat could be added to CB and that this fat could be suitable as CBS for chocolate compound and confectionery fillings. [less ▲]

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See detailLe gras dans touts ses états: Les lipides et la technologie alimentaire
Danthine, Sabine ULiege

Conference (2017, October 07)

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See detailPhytosterols-induced viscoelasticity of oleogels prepared by using monoglycerides
Bin Sintang, M.D.; Danthine, Sabine ULiege; Brown, A. et al

in Food Research International (2017), 100

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation ... [more ▼]

Monoglycerides (MGs) and phytosterols (PS) are known to form firm oleogels with liquid oil. However, the oleogels are prone to undergo polymorphic transition over time that lead to crystals' aggregation thus, compromises physical properties. Thus, we combined MGs with PS to control the crystallization and modify the morphology of the combination oleogels, as both components are reported to interact together. The oleogels were prepared at different ratio combinations and characterized in their rheological, thermal, morphology, and diffraction properties. The results showed that the 8:2 MGP:PS exhibited higher storage modulus (G′) than the MGP mono-component. The combination oleogels exhibited effects on the crystallization and polymorphic transition. Consequently, the effects led to change in the morphology of the combination oleogels which was visualized using optical and electron microscope. The resultant effect on the morphology is associated with crystal defect. Due to observable crystals of MGP and PS, it is speculated that the combination oleogels formed a mixed crystal system. This was confirmed with diffraction analysis in which the corresponding peaks from MGP and PS were observed in the combination oleogels. However, the 8:2 oleogel exhibited additional peak at 35.41 Å. Ultimately, the 8:2 was the optimum combination observed in our study. Interestingly, this combination is inspired by nature as sterols (phytosterols) are natural component of lipid membrane whilst MGP has properties similar to phospholipids. Hence, the results of our study not only beneficial for oil structuring, but also for the fields of biophysical and pharmaceutical. [less ▲]

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