Publications of Christophe Blecker
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See detailIntegrated model of insect, fish and vegetable production
Hoc, Bertrand ULiege; Tomson, Thomas ULiege; Caparros Megido, Rudy ULiege et al

Poster (2020, December 12)

Global demand for food grow while resources including feed, water and spaces are limited To supply this demand in a context of sustainable development, new production models must be developed Integrated ... [more ▼]

Global demand for food grow while resources including feed, water and spaces are limited To supply this demand in a context of sustainable development, new production models must be developed Integrated productions of insects, fishes and vegetables maximize the use of resources and limit waste production The developed model allows local production of fishes and vegetables by insect bioconversion of many organic vegetable materials with small or no value [less ▲]

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See detailEnrichment in omega3 of Hermetia illucens (L. 1758) prepupae from oilseed co products
Hoc, Bertrand ULiege; Francis, Frédéric ULiege; carpentier, Joachim et al

Poster (2020, January 27)

Mass production of insect is an alternative protein and fat source that can be incorporate in fish feed Hermetia illucens (L 1758 is a promising insect for feed production as it is a polyphagous species ... [more ▼]

Mass production of insect is an alternative protein and fat source that can be incorporate in fish feed Hermetia illucens (L 1758 is a promising insect for feed production as it is a polyphagous species with a fast larvae growth rate and a short life cycle Nevertheless, the fatty acids composition of prepupae (last instar larvae) is function of their diet and is unfortunately characterized by a high saturated fatty acids and low polyunsaturated fatty acids levels The current fatty acid profile of prepupae meal will limit the use of this ingredient in farmed fish diet The purpose of this experiment is to manipulate the fatty acid profile of insects by following the current legislative framework allowing only the use of plant in terms of byproducts [less ▲]

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See detailPhysico-Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)
Bchir, B.; Bouaziz, M. A.; Blecker, Christophe ULiege et al

in Journal of Texture Studies (2020), 51

This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, and 20%) on the physicochemical, antioxidant, textural, and ... [more ▼]

This study examines the effects of incorporating fresh, frozen, osmodehydrated, and dried pomegranate seeds, at different concentrations (5, 10, and 20%) on the physicochemical, antioxidant, textural, and sensory properties of yoghurt. Antioxidant activity, pH, acidity, syneresis, and color of yoghurt were also evaluated during the storage (28 days) at 4°C. The principal component analysis (PCA) was performed to assess the correlations between different yoghurt formulation and their sensory attributes. Data showed that the addition of pomegranate seeds reduced pH and modified the chromatics coordinate (L*, a*, b*, C*, h°) and firmness of the yoghurt samples. In addition, acidity, °Brix, and syneresis increased compared to the control. Thanks to their high anthocyanin content, pomegranate seeds considerably improved the antioxidant activity essentially for yoghurt enriched with frozen seeds. In addition, the supplementation of 20% of frozen seeds into yoghurt was the most appreciated by panelists and improved the sensory properties in comparison to other formulation. According to PCA, taste and appearance were the main criteria for the overall acceptability of yoghurt. After 28 days of storage, the reddish color was reinforced; however, the antioxidant activity of yoghurts was reduced. Overall, it can be concluded that pomegranate seeds can be used as a natural ingredient to develop a novel yoghurt with high nutritional properties. © 2019 Wiley Periodicals, Inc. [less ▲]

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See detailContribution of calpain to protein degradation, variation in myowater properties and the water-holding capacity of pork during postmortem ageing
Qian, Shuyi ULiege; Li, Xia; Wang, Hang et al

in Food Chemistry (2020), 324(126892),

To investigate calpain’s effect on protein degradation, myowater properties, and the water-holding capacity (WHC), porcine longissimus muscles were incubated with control buffer, PD150,606 (calpain ... [more ▼]

To investigate calpain’s effect on protein degradation, myowater properties, and the water-holding capacity (WHC), porcine longissimus muscles were incubated with control buffer, PD150,606 (calpain-specific inhibitor) and MG-262 (multiple-protease inhibitor) and assigned to an ageing period of 1, 4 or 7 d. Over 7 d of storage, no significant differences (P > 0.05) were observed in desmin or integrin expression between the MG-262 and PD150,606 groups, which indicated that calpain played a major role in protein proteolysis. Compared to those in the control group, muscle samples subjected to PD150,606 and MG-262 exhibited higher water mobility and a poorer WHC. Additionally, there were no significant differences in myowater properties or the WHC between the two groups at 1 d postmortem (P > 0.05). Calpain regulated the distribution and mobility of myowater, which contributed to a higher WHC in the early postmortem period (before 4 d), but other proteases tended to take over at a later stage. [less ▲]

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See detailMale date palm flowers: Valuable nutritional food ingredients and alternative antioxidant source and antimicrobial agent
Karra, S.; Sebii, H.; Jardak, M. et al

in South African Journal of Botany (2020), 131

The aim of this study was to assess the nutritional properties of male date palm flower (MDPF) via determining its mineral, amino acid and bioactive compounds profiles and to investigate its antioxidant ... [more ▼]

The aim of this study was to assess the nutritional properties of male date palm flower (MDPF) via determining its mineral, amino acid and bioactive compounds profiles and to investigate its antioxidant and antibacterial activities in order to prove its possible use as a healthy and potential natural source in human dietary diets. Results showed that MDPF is an excellent source of minerals especially regarding its high potassium and phosphorus contents (2684.23 and 318.66 mg/100 g, respectively). Moreover, the amino acids profile of MDPF showed considerable amounts supplying the human requirements. The phytochemical compounds analysis showed high content of polyphenol and flavonoids (3829.22 mg EAG/100 g and 168.31 mg EQ/100 g, respectively) promoting high antioxidant activity. The quantitative and qualitative analysis (LC-ESI-MS) of phenolic acids and flavonoids led to the identification of 18 phenolic compounds that were dominated by quinic acid (84.52%). The MDPF extract showed a potential antioxidant activity determined by different tests, namely DPPH radicals scavenging activity, ferric reducing power assay, ferrous ion chelating capacity and β-carotene bleaching assay. The MDPF also exhibited significant antibacterial activity against some tested bacteria. In conclusion, owing to its nutritional profile and biological activities, MDPF could be considered as potential functional-ingredient for food applications. © 2020 SAAB [less ▲]

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See detailRheological Properties of a Fibro-Protein Extract from Male date Palm Flowers
Karra, S.; Sebii, H.; Bouaziz, M. A. et al

in Advanced Research in Chemistry and Applied Science (2019), 1(1), 9-18

Fibro-protein extract from male date palm flowers (FPE-MDPF) was obtained by alkali extraction followed by isoelectric precipitation. The FPE-MDPF consisted mostly of carbohydrates (64.67%) andproteins ... [more ▼]

Fibro-protein extract from male date palm flowers (FPE-MDPF) was obtained by alkali extraction followed by isoelectric precipitation. The FPE-MDPF consisted mostly of carbohydrates (64.67%) andproteins (26.82%). The extract dispersions showed shear-thinning behaviour which was pronounced with the concentration increase. The Herschel Bulkley model was used for the viscosity curves evaluation and the obtained parameters indicated a remarkable deviation from the Newtonian regime. Both viscosity and viscoelastic moduli were influenced by the modification of extrinsic conditions. In fact, it was revealed that the concentration increase (2 up to 6 %), the acidic condition (pH 4) as well as the salt addition (0.5 M) contribute to the increase of viscosity and the strengthening of the obtained gels. Moreover, after a heating process, FPE-MDPF dispersion showed a stable behaviour during the cooling step (90 to 20°C) suggesting that the material could be used in food system which requires heat tolerance [less ▲]

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See detailPalm Oil Dry Fractionation with Stearin Blending
CREMER, Gilles ULiege; Danthine, Sabine ULiege; Blecker, Christophe ULiege et al

Poster (2019, October)

Palm oil is the most consumed oil worldwide. Its composition confers technological properties that no other vegetable oil can afford. It is also the most fractionated oil with a huge potential in multi ... [more ▼]

Palm oil is the most consumed oil worldwide. Its composition confers technological properties that no other vegetable oil can afford. It is also the most fractionated oil with a huge potential in multi-step dry fractionation. Different routes are clearly established leading to specialty products like low IV super stearin (solid route), high IV top olein (liquid route) and hard palm mid fraction (ingredient for CBE). This work focused on the liquid route, more particularly on the first step: production of olein (IV 56) and stearin from palm oil. The initial objective was to find a way to improve the olein yield thanks to an optimization of the palm oil composition with stearin blending. To this end, palm oil was blended with increasing amounts of palm stearin to obtain matrices with variable tri-saturated triglyceride contents; five blends were investigated. Dry fractionation was carried out on pilot scale using a Tirtiaux crystallizer coupled to a high-pressure membrane press filter. After optimization of the cooling curves, on-going crystallization was monitored by sampling using optical microscopy and powder X-Ray diffraction. Crystallization kinetics were derived from solid fat content of the slurry by p-NMR, iodine values and DSC cloud points of the olein after vacuum filtration. Press filtrations were then performed at identical temperature after the same crystallization time. Fractions quality was evaluated based on iodine value, DSC cloud point and triglyceride composition by HPLC. It was shown that one specific matrix could release more olein after press filtration in identical conditions. This olein was characterized by slightly higher iodine value and surprisingly higher DSC cloud point. This matrix was also the fastest to achieve a steady state during the crystallization kinetics. All the analytical tools used helped in understanding and trying to elucidate this unexpected behavior. [less ▲]

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See detailInfluence of triacylglycerol composition on the baking performance of palm-based puff pastry margarines
Detry, Roxane ULiege; Van Hoed, Vera; Sterckx, Jérôme et al

Poster (2019, October)

In the past, partially hydrogenated fats rich in trans-fats have been used widely in lamination margarines (roll-in fats) because they provide superior plasticity, essential for a perfect layering and ... [more ▼]

In the past, partially hydrogenated fats rich in trans-fats have been used widely in lamination margarines (roll-in fats) because they provide superior plasticity, essential for a perfect layering and pastry lift. However, the adverse health effect of trans fatty acids has urged industry to move away from partially hydrogenated fats. Due to its versatility, palm oil is usually used to design trans free functional fats such as puff pastry margarine. Trans fats crystallize quite easily in the right form and are quite stable. However, palm oil and derivatives have to be carefully selected and balanced to avoid undesirable crystal transformations that could be detrimental to the end product quality. In this study, the evolution of physicochemical properties and baking performance of 3 trans-free palm-based puff pastry margarines was investigated up to 6 months storage. The 3 products possessed similar fatty acid but different triacylglycerol compositions. Palm oil, palm stearin, interesterified palm oil and palm mid fraction were used to obtain different proportions of the main triacylglycerols found in palm products (PPP, POP, PPO, POO and OPO). Their behaviour was compared to a palm-based margarine containing trans fatty acids. The 4 margarines were produced at pilot scale using the same processing parameters, based on the same emulsion formulation -only differing in fat composition. The reference was stable and possessed satisfying baking properties over the whole storage period. On the other hand, the trans free margarines showed distinct behaviors, evolving differently depending on their triacylglycerol composition. Results showed that fat composition influences short term as well as long term performance of the products. It is therefore necessary to adequately balance the triacylglycerol composition in order to avoid or delay polymorphic transformations that can dramatically affect the quality of palm-based puff pastry margarine. [less ▲]

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See detailInvestigation of physicochemical, nutritional, textural, and sensory properties of yoghurt fortified with fresh and dried Spirulina (Arthrospira Platensis)
Bchir, B.; Felfoul, I.; Bouaziz, M.A. et al

in International Food Research Journal (2019), 26(5), 1565-1576

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See detailPhysico-chemical and functional properties of dried male date palmflowers
Karra, Sirine; Sebii, Haifa; Borchani, Chema et al

in Food Bioscience (2019), 31(100441),

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See detailPhysico-Chemical, Surface and Thermal Properties of Date Palm Pollen as a Novel Nutritive Ingredient
Sebii, Haifa; Karra, Sirine; Bchir, Brahim et al

in Advances in Food Technology and Nutritional Sciences (2019), 5(3), 84-91

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See detailEffect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup
Borchani, Maha; Masmoudi, Manel; Ben Amira, Amal et al

in LWT - Food Science and Technology (2019), 113(108314), 1-7

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See detailEffect of pilot-scale steam treatment and endogenous alpha-amylase activity on wheat flour functional properties
Delatte, Sophie ULiege; Doran, Lynn ULiege; Blecker, Christophe ULiege et al

in Journal of Cereal Science (2019), 88

Flour steam treatment is an effective industrial process that aims to modify the functional properties of flours. Its effects depend on both the setting parameters of the application and the intrinsic ... [more ▼]

Flour steam treatment is an effective industrial process that aims to modify the functional properties of flours. Its effects depend on both the setting parameters of the application and the intrinsic properties of the native flour used. In order to control the effect of these parameters, wheat flours presenting high and low initial alphaamylase activities were subjected to various steam injection volumes on a pilot-scale level. All the processed wheat flours showed a higher gelatinization temperature, higher pasting profiles, higher water absorption indexes and lower solubility indexes. Changes induced by this treatment seem closely dependent on injected steam volume. Three main mechanisms appear to be involved in these modifications: endogenous alpha-amylase activity reduction, partial starch gelatinization and protein denaturation. Steaming can be used to normalize harvested wheat lots with initial amylase activities considered as excessive [less ▲]

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See detailEffet de l'incorporation des fleurs de palmiers dattiers mâles sur les propriétés physiques, nutritionnelles, texturales et organoleptiques des biscuits
Karra, Sirine; Sebii, Haifa; Bouaziz, Mohamed Ali et al

Conference (2019, March 19)

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See detailEffects of extraction procedures and plasticizer concentration on the optical, thermal and antioxidant proprieties of new ulvan edible films
Guidara, Mariem; Yaich, Hela; Richel, Aurore ULiege et al

Conference (2019, March 19)

Detailed reference viewed: 34 (1 ULiège)
See detailExtraction of dietary fibers from carob pulp: Structural and microstructural studies
Douiri, Sabrine; Dhouib, Wala; Ghorbel, Achref et al

Conference (2019, March 18)

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