References of "Malik, Priyanka"
     in
Bookmark and Share    
Full Text
Peer Reviewed
See detailInsect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae
Paul, Aman ULiege; Frederich, Michel ULiege; Caparros Megido, Rudy ULiege et al

in Journal of Asia-Pacific Entomology (2017), 20(2), 337-340

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and ... [more ▼]

In order to explore some potential insect sources of food lipids, the lipid compositions of three Orthopterans (Acheta domesticus, Conocephalus discolor and Chorthippus parallelus) were analyzed and compared with those of Tenebrio molitor larvae. A. domesticus, Co. discolor, Ch. parallelus and T. molitor larvae were found to contain approximately 15%, 13%, 10% and 32% lipids on dry weight, respectively. The lipids from three Orthopterans contain much higher amounts of essential fatty acids than those of T. molitor larvae. The two Orthopterans of the suborder Ensifera i.e., A. domesticus and Co. discolor contain linoleic acid in major quantities, while Ch. parallelus of the suborder Caelifera, contain α-linolenic acid in major quantities. The consumption of linoleic and α-linolenic fatty acid is linked with numerous health promoting effects. The factors that contribute to differences in fatty acid profiles of these insects are being discussed. At last the nutritional parameters including polyunsaturated to saturated and omega 6 to omega 3 fatty acid ratios of these insect lipids are also being discussed to understand the potential role of these lipids in human nutrition. [less ▲]

Detailed reference viewed: 218 (46 ULiège)
See detailInterfacial properties of milk fat globule membrane- A langmuir film balance study
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Blecker, Christophe ULiege

Poster (2017, February 07)

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a ... [more ▼]

Milk fat globule membrane provides stability to the lipids in milk. The backbone of the milk fat globule membrane is composed of a phospholipid in which proteins and cholesterol are embedded. In a prospective first attempt to understand the complexities in a biological system, the interfacial properties of polar lipids from milk fat globule membrane and intact milk fat globule membrane were studied using langmuir film balance. Monolayers were studied at oil/water interface where a low melting anhydrous milk fat fraction was used as oil phase and ultrapure water was used as water phase. Further, using the compression isotherm, film elasticity was also calculated. The results obtained using monolayer studies provide a fundamental insight on the interfacial nature of milk fat globule membrane. [less ▲]

Detailed reference viewed: 39 (3 ULiège)
Full Text
Peer Reviewed
See detailChemical Changes in Dairy Products Resulting from Cholesterol Removal using Beta Cyclodextrins
Malik, Priyanka ULiege; Blecker, Christophe ULiege

in Current Nutrition and Food Science (2017), 13(1-10),

Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds ... [more ▼]

Beta cyclodextrin (ß CD) has emerged as one of the most preferred cholesterol removal aids in dairy products. In this review the characteristics of ß CD and practical aspects of utilizing these compounds as a processing aid to remove cholesterol from dairy products are discussed. The structural characteristics of ß CD and processing conditions involved in cholesterol removal indicates possible loss of non-cholesterol molecules. It is relevant to summarize these changes from technological point of view as removal of cholesterol and non-cholesterol molecules also alters characteristics of dairy products such as storage stability and sensorial acceptability. The magnitude of these changes can be minimized by optimizing conditions of cholesterol removal. The present paper addresses the effect of ß CD on the chemical composition and other physico-chemical properties of dairy products. In addition, this review also presents the global regulatory status and usage of ß CD. [less ▲]

Detailed reference viewed: 32 (3 ULiège)
Full Text
Peer Reviewed
See detailThe interfacial properties of various milk fat globule membrane components using Langmuir isotherms
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

in Food Bioscience (2017), 20

In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were ... [more ▼]

In an attempt to understand the interfacial properties of various milk fat globule membrane (MFGM) compo- nents, their monolayers were characterized using a Langmuir film balance. MFGM fractions were separated into lipids (total and polar lipids) and defatted mass. The interfacial properties of these components were char- acterized at the air/water interface. The interfacial properties of MFGM were characterized at both the air/water and oil/water interfaces. Using the compression isotherm, the surface elasticity of MFGM components was also calculated. It was found that MFGM polar lipids showed relatively high surface elasticity which confirms their potential to help stabilize food systems. [less ▲]

Detailed reference viewed: 33 (4 ULiège)
Full Text
Peer Reviewed
See detailNutritional Composition and Rearing Potential of the Meadow Grasshopper (Chorthippus parallelus Zetterstedt)
Paul, Aman ULiege; Frederich, Michel ULiege; Uyttenbroeck, Roel ULiege et al

in Journal of Asia-Pacific Entomology (2016), 19(4), 1111-1116

Insects, particularly those belonging to the family Acrididae (grasshoppers), are commonly consumed as human food in many parts of the world. Grasshoppers of the species Chorthippus parallelus are ... [more ▼]

Insects, particularly those belonging to the family Acrididae (grasshoppers), are commonly consumed as human food in many parts of the world. Grasshoppers of the species Chorthippus parallelus are abundantly found throughout Europe. However, these insects were not consumed by Europeans till now, but could possibly be used as human food, which is why we investigated their chemical composition. We found that they contain high level of proteins (69%), with an excellent amino acid profile and protein digestibility (97%). Furthermore, specimens of C. parallelus have an interesting fatty acids profile and minerals composition. Preliminary toxicity assessment indicates that these insects do not exhibit toxicity towards neutrophil cells (white blood cells). These data suggest that C. parallelus could be considered for human consumption. Rearing trials done during the study show that commercial rearing could be developed to produce sufficient biomass for sustaining human consumption. [less ▲]

Detailed reference viewed: 127 (61 ULiège)
See detailStudy on contribution of lipids towards the mechanical properties of milk fat globule membrane monolayer
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Blecker, Christophe ULiege

Scientific conference (2016, September 20)

Milk fat globule membrane (MFGM) stabilizes fat globule in milk in form of emulsion. The primary monolayer of MFGM is rich in proteins and secondary bilayer is rich in polar lipids. MFGM finds application ... [more ▼]

Milk fat globule membrane (MFGM) stabilizes fat globule in milk in form of emulsion. The primary monolayer of MFGM is rich in proteins and secondary bilayer is rich in polar lipids. MFGM finds application as an additive in dairy and food industry (e.g. emulsions, infant formulas & reduced-fat products) for its emulsifying and stabilizing properties. MFGM received much attention in recent years due to both its health- beneficial & technological functionalities. This work has been carried out with the objective to understand contribution of various components towards the surface properties of complete MFGM. MFGM was isolated from fresh raw cream. During isolation of MFGM apart from polar lipids and MFGM proteins, neutral lipids are also isolated which have their origin in fat globules but are often considered as a constituent of MFGM. The MFGM was further fractioned into lipid fraction, defatted fraction and polar lipids. The mechanical properties of monolayer were studied for the above fractions using Langmuir film balance. Study of surface properties can also be linked to their techno-functional properties by calculating film elasticity of the compression isotherm which can be linked to emulsifying and stabilizing properties. The analysis of compression isotherms revealed that film elasticity is highly influenced by polar lipids. The behaviour of the MFGM appeared to be influenced by neutral lipid and defatted fraction during beginning of compression and by polar lipids at the end of compression. [less ▲]

Detailed reference viewed: 47 (12 ULiège)
Full Text
Peer Reviewed
See detailGrasshoppers as a food source? A review
Paul, Aman ULiege; Frederich, Michel ULiege; Uyttenbroeck, Roel ULiege et al

in Biotechnologie, Agronomie, Société et Environnement (2016), 20(AgricultureIsLife), 337-352

Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as ... [more ▼]

Description of the subject. Current trends suggest an increasing future demand for conventional meats, which indicates a strong need to shift this dependency to other alternative protein sources such as insects. Literature. From a nutritional point of view, of all the insects consumed globally, grasshoppers are particularly important as a human food. Data from the literature regarding the nutrient composition, amino acid profile, fatty acid profile, mineral composition and vitamin content of grasshoppers as reviewed in this paper, suggest that a number of grasshopper species are a good source of nutrients. It also highlights some of the health related aspects that might arise from the consumption of grasshoppers, mostly linked to agricultural practices and the allergic response of sensitive individuals. The paper also summarizes some religious, social and economic factors that are associated with grasshopper consumption. Conclusions. The success of introducing grasshoppers as a novel food in western countries depends on changes in consumer attitudes. It would be interesting to develop food products derived from grasshoppers in a form acceptable to consumers. Furthermore, it is important to explore the food potential of some grasshopper species native to western countries and to develop their rearing methodologies to enhance availability. [less ▲]

Detailed reference viewed: 203 (34 ULiège)
Full Text
Peer Reviewed
See detailPHYSICAL-CHEMICAL PROPERTIES OF MILK FAT GLOBULE MEMBRANE AT DIFFERENT STAGES OF ISOLATION
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

in Scientific Bulletin. Series F, Biotechnologies (2015), XIX

Fat globules in milk are present in form of emulsion stabilized by milk fat globule membrane (MFGM) which originates in mammary gland. Buttermilk which is rich source of MFGM finds application as an ... [more ▼]

Fat globules in milk are present in form of emulsion stabilized by milk fat globule membrane (MFGM) which originates in mammary gland. Buttermilk which is rich source of MFGM finds application as an ingredient in dairy and food industry (emulsions, infant formulas & low fat products) for its emulsifying and stabilizing properties which are associated to polar lipids. Phospholipids & some proteins have also shown some medicinal properties. So, MFGM received much attention in recent years due to its health-beneficial & technological properties. This work has been carried out with the objective to characterize MFGM at different stages of extraction. MFGM fractions were isolated from fresh cream and collected at different steps during processing to study its physical-chemical characterization. The fractions were characterized for their chemical composition to have an idea at which stage which components are isolated. The sample were also characterized for their surface properties which included study of mechanical properties of monolayer using Langmuir film balance, surface tension and zeta potential. Physical-chemical studies of fractions suggest that each fraction of MFGM have different chemical composition and surface properties which could be of interest for use in different food products depending on the requirement. The choice of these fractions could be done for their use as food additive/ingredient in food industry depending on the application. It may even have an extended application in pharmaceutical industry. [less ▲]

Detailed reference viewed: 100 (7 ULiège)
Full Text
See detailFood Compounds from Meadow Grasshoppers
Paul, Aman ULiege; Frederich, Michel ULiege; Uyttenbroeck, Roel ULiege et al

Poster (2015, March 15)

Eating insects as food, particularly grasshopper is practiced in many cultures throughout the world. Meadow grasshopper (Chorthippus parallelus) is commonly found in Europe and some part of Asia. It is ... [more ▼]

Eating insects as food, particularly grasshopper is practiced in many cultures throughout the world. Meadow grasshopper (Chorthippus parallelus) is commonly found in Europe and some part of Asia. It is already known that grasshoppers of Chorthippus species are consumed as food in countries such as Thailand. With the aim of evaluating the nutritional potential of this insect species the proximate nutritional composition of grasshoppers caught from the local fields was realized. Besides this, the fatty acid profile of extracted lipids, amino acid profile and mineral composition of the insect was also revealed. Results suggest that meadow grasshopper is an excellent source of protein and essential amino acids. Lipids extracted from the grasshopper have an interesting fatty acid composition. Also the grasshopper contains some minerals that are important for body. With such protein content, amino acid profile, fatty acid profile of the lipids and mineral content this grasshopper species could present an interesting alternate to conventional protein sources. [less ▲]

Detailed reference viewed: 125 (38 ULiège)
Full Text
See detailTECHNICAL CHALLENGES IN CHOLESTEROL REMOVAL FROM DAIRY PRODUCTS
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

Poster (2015, March 15)

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane ... [more ▼]

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane. It has tripartite structure consisting of a monolayer facing the inner triacylglycerol core and an external bilayer. Apart from giving the nutritive value, milk fat globule membrane also contributes towards the techno-functional properties of the dairy products. The milk fat globule membrane is composed of both polar lipids and proteins. Cholesterol is also present in milk fat globule membrane and accounts for about 2% of milk fat globule membrane. Increased consumer awareness has created a perceived demand for low cholesterol products. The World Health Organization and American Heart Association has also recommended that consumers reduce their consumption of saturated fatty acids and cholesterol to lower the risk of coronary heart disease. Therefore, many researchers have developed different methods for reducing cholesterol in dairy and food products. These methods include physical process (vacuum steam distillation, short path molecular distillation and supercritical fluid extraction), biological process (cholesterol reductase and cholesterol oxidase), complexation method (adsorption with saponin, digitonin and cyclodextrin) and chemical process. Most of these methods are very efficient in process of cholesterol removal. However, most of these methods have various drawbacks for application in dairy industry like, formation of toxic oxidation products, denaturation of proteins, loss of low molecular weight triglycerides, loss of volatile components, loss of flavour compounds etc. This leads to loss of nutritive value of dairy products. Thus, the objectives of cholesterol removal from milk and milk products should be, firstly focusing on the maximum cholesterol removal, secondly maintaining the nutritional quality comparable to the control and thirdly the process of cholesterol removal should not compromise the techno functional properties of the dairy products. [less ▲]

Detailed reference viewed: 57 (4 ULiège)
Full Text
See detailUtility of removing cholesterol from an industrial by-product- Buttermilk powder
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

Poster (2015, January 30)

Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered ... [more ▼]

Almost 16% of milk produced in European Union is being converted to butter. Buttermilk, is a low cost by-product from butter manufacture and available in large quantities but has been considered invaluable for many years. When cream is churned to butter the stable oil in water emulsion is destabilized and milk fat globule membrane (MFGM) is disrupted which is released in buttermilk. Thus, over the last two decades it has gained considerable attention due to its specific composition (proteins and polar lipids) attributed towards the MFGM. In account to this composition of buttermilk powder, it finds application in food industry as a natural stabilizing and emulsifying agent. It also finds application as a source of total solids and is commercially being added upto 10% in many food products. However, it has limitation in such applications due to the presence of cholesterol (approx. 80mg/100g). Cholesterol is also an integral part of MFGM and is released into buttermilk with MFGM. The most suitable techniques to remove cholesterol from buttermilk powder are using β-cyclodextrin and cholesterol oxidase enzyme. To valorize this abundantly produced industrial by-product of butter industry and increase its application in health food industry, as well as extend its application in pharmaceutical industry and preparation of liposomes, it is important to remove cholesterol from buttermilk. [less ▲]

Detailed reference viewed: 44 (4 ULiège)
Full Text
See detailLangmuir film balance- A technique to study the interaction of β-cyclodextrin with cholesterol in milk fat globule membrane monolayers
Malik, Priyanka ULiege; Danthine, Sabine ULiege; Paul, Aman ULiege et al

Poster (2015, January 30)

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane ... [more ▼]

Milk is a natural complex system present as oil in water emulsion. The natural organisation of milk fat globules is stabilized by the presence of a natural membrane, called the milk fat globule membrane (MFGM). It has tripartite structure consisting of a monolayer facing the inner triacylglycerol core and an external bilayer. This MFGM accounts for 2-6% of fat globule. The MFGM is composed of both polar lipids and proteins. Cholesterol is also present in MFGM and accounts for about 2% of MFGM. Langmuir film balance is a technique to study monolayers and is a useful tool to examine the effect of cholesterol removal on surface properties of MFGM. β-cyclodextrin has no surface activity of its own and is thus a useful tool to study the effect of cholesterol desorption on surface properties in membrane. The removal of monolayer cholesterol to the sub-phase is proportional to the area decrease of the monolayer at a constant surface pressure. Amount of cholesterol removed can also be calculated as a function of mean molecular area at a given pressure, time and temperature. Using the monolayer technique, it is possible to study the interactions between β-cyclodextrin and MFGM film as well as effect of cholesterol removal in altering the surface properties MFGM. [less ▲]

Detailed reference viewed: 138 (6 ULiège)
Full Text
Peer Reviewed
See detailPROXIMATE ANALYSIS OF SEEDS FROM SOME FIELD BORDER FLOWERING STRIPS
Paul, Aman ULiege; Frederich, Michel ULiege; Uyttenbroeck, Roel ULiege et al

in Scientific Bulletin. Series F, Biotechnologies (2015), XIX

Field border flowering strips are commonly grown throughout the world mainly to enhance biodiversity. However besides their basic function they can also yield numerous compounds which could be interesting ... [more ▼]

Field border flowering strips are commonly grown throughout the world mainly to enhance biodiversity. However besides their basic function they can also yield numerous compounds which could be interesting for wide range of industries such as food, pharmaceutical, etc. With the aim of valorization, proximate compositional analysis of seeds from some commonly grown flowering strips: Galium verum, Hypericum perforatum, Leontodon hispidus, Lotus corniculatus, Lythrum salicaria, Origanum vulgare and Trifolium pratense was realized. The protein content of residue left after the lipid extraction was also determined for exploring possibilities of its utilization as a protein source. Results suggest that seeds from some of these plants can be a potential source to render food compounds. [less ▲]

Detailed reference viewed: 98 (28 ULiège)