Dose-dependent impact of intact cell fraction on in vitro starch digestion of common bean-based flour blends.

Pulse flours consisting of isolated cotyledon cells (ICC) have been incorporated in foods with delayed amylolysis. To optimize the cost-benefit ratio, understanding how the dosage of cellular ingredient affects starch digestibility is essential. Therefore, dose-response relationships were established to evaluate the sensitivity of amylolysis kinetics to the inclusion of intact cells in whole common bean-based flours.

How do pretreatment and frozen storage impact the volatile profiles of Brussels sprouts and leek?

The volatile profiles of Brussels sprouts and leek, as affected by pretreatment combined with frozen storage were analyzed in the present work. The data revealed that, notwithstanding the effect upon pretreatment seemed to be major compared to the effect upon frozen storage, the latter was existent. Pretreatment yielded volatile compounds that could be associated with (bio)chemical reaction pathways in both vegetables.

Farm to Fork Stability of Phytochemicals and Micronutrients in and Vegetables.

and vegetables are known for their unique, family specific, water-soluble phytochemicals, glucosinolates, and S-alk(en)yl-l-cysteine sulfoxides, respectively. However, they are also important delivery systems of several other health-related compounds, such as carotenoids (lipid-soluble phytochemicals), vitamin C (water-soluble micronutrient), and vitamin K1 (lipid-soluble micronutrient). When all-year-round availability or transport over long distances is targeted for these often seasonal, locally grown vegetables, processing becomes indispensable.

Quantitative assessment of molecular, microstructural, and macroscopic changes of red kidney beans (Phaseolus vulgaris L.) during cooking provides detailed insights in their cooking behavior.

Quantitative changes at different length scales (molecular, microscopic, and macroscopic levels) during cooking were evaluated to better understand the cooking behavior of common beans. The microstructural evolution of presoaked fresh and aged red kidney beans during cooking at 95 °C was quantified using light microscopy coupled with image analysis. These data were related to macroscopic properties, being hardness and volume changes representing texture and swelling of the beans during cooking.

Impact of refrigerated storage on (bio)chemical conversions of health-related compounds in pretreated, pasteurized Brussels sprouts and leek.

Vegetable processing often consists of multiple processing steps. Research mostly focused on the impact of individual processing steps on individual health-related compounds. However, there is a need for more holistic approaches to understand the overall impact of the processing chain on the health potential of vegetables.

Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities.

The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4 °C and monitored for 2 weeks.

Oxidative stability differences of aqueous model systems of photoautotrophic n-3 LC-PUFA rich microalgae: The antioxidative role of endogenous carotenoids.

Microalgae rich in omega-3 long-chain polyunsaturated fatty acids (n-3LC-PUFA) have already shown their potential for developing functional food rich in these healthy fatty acids. Not only could they offer a more sustainable alternative for the fish stock that is currently relied upon but is unable to keep up with the demand, enrichment with certain microalgae also leads to oxidatively stable products. Although the reason for this stability has been attributed to the presence of endogenous carotenoids, further insight into their antioxidative role is missing and would be clarifying for selecting the proper microalgae for food enrichment.

The volatile profile of pasteurized leek (Allium ampeloprasum var. porrum) and Brussels sprouts (Brassica oleracea var. gemmifera) (products), as a witness to (bio)chemical reactivity, influenced by pretreatment and successive refrigerated storage.

Processing can affect (bio)chemical conversions in vegetables and can act on their volatile properties accordingly. In this study, the integrated effect of pretreatment and pasteurization on the volatile profile of leek and Brussels sprouts and the change of this profile upon refrigerated storage were investigated. Pretreatments were specifically selected to steer biochemical reactivities to different extents.

Experimental Evolution Reveals a Novel Ene Reductase That Detoxifies α,β-Unsaturated Aldehydes in Listeria monocytogenes.

The plant essential oil component -cinnamaldehyde (t-CIN) exhibits antibacterial activity against a broad range of foodborne pathogenic bacteria, including L. monocytogenes, but its mode of action is not fully understood. In this study, several independent mutants of L.

Size exclusion chromatography to evaluate in vitro proteolysis: A case study on the impact of microstructure in pulse powders.

Cellular pulse ingredients are increasingly being studied but little knowledge on their proteolysis patterns upon digestion is available. This study investigated a size exclusion chromatography (SEC) approach to study in vitro protein digestion in chickpea and lentil powders, providing novel insights into proteolysis kinetics and the evolution of molecular weight distributions in the (solubilized) supernatant and (non-solubilized) pellet fractions. For the quantification of proteolysis, SEC-based analysis was compared to the commonly used OPA (o-phthaldialdehyde) approach and nitrogen solubilized upon digestion, leading to highly correlated proteolysis kinetics.

Bean softening during hydrothermal processing is greatly limited by pectin solubilization rather than protein denaturation or starch gelatinization.

The rate liming step of bean softening during cooking was evaluated. Red kidney beans (fresh/non-aged and aged) were cooked at different temperatures (70-95 °C) and their texture evolution established. Softening of beans (loss of hard texture) with cooking and increasing cooking temperature was evident at ≥ 80 °C more so for non-aged than aged beans, evidencing hard-to-cook development during storage.

Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough.

Despite the diverse functions of yeast, only a relatively homogenous group of yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products.

(Bio)chemical reactions associated with ageing of red kidney beans (Phaseolus vulgaris) during storage probed by volatile profiling: The role of glass transition temperature.

During storage, common beans are susceptible to ageing leading to quality changes, in particular their cooking quality. In this study, kinetics of evolution of volatile compounds was assessed in order to gain insight into possible reactions occurring during ageing of beans. The evolution of volatile compounds of red kidney beans stored at varying conditions of temperature and moisture content relative to their glass transition temperature (T) were evaluated.

Antioxidative capacity of microalgal carotenoids for stabilizing n-3LC-PUFA rich oil: Initial quantity is key.

The health-beneficial long-chain omega-3 polyunsaturated fatty acids (n-3 LC-PUFA) are easily affected by the undesired process of lipid oxidation in fish oil, while being stable in the lipid extracts of photoautotrophic microalgae. The current research investigates the role of carotenoids by evaluating the oxidative stability of mixtures of fish oil with total lipid extracts of two different microalgae (Phaeodactylum and Isochrysis) throughout an accelerated storage experiment of 4 weeks at 37 °C. A clear separation between oxidatively stable and oxidatively unstable mixtures was observed for which the initial amount of carotenoids relative to the amount of n-3LC-PUFA was a good indicator.

Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach.

During adverse postharvest storage of Red haricot beans, the inositol phosphate content, particularly InsP, decreased significantly, along with a significant increase in InsP. Using a texture-based classification approach, the InsP content in cotyledons was shown an indicator for the extent of hard-to-cook (HTC) development during bean aging. This textural defect development was predominated by storage-induced InsP degradation, rather than phytate interconversions during soaking.

The Volatile Profile of Brussels Sprouts ( Var. ) as Affected by Pulsed Electric Fields in Comparison to Other Pretreatments, Selected to Steer (Bio)Chemical Reactions.

Pulsed electric fields (PEF) at low field strength is considered a non-thermal technique allowing membrane permeabilization in plant-based tissue, hence possibly impacting biochemical conversions and the concomitant volatile profile. Detailed studies on the impact of PEF at low field strength on biochemical conversions in plant-based matrices are scarce but urgently needed to provide the necessary scientific basis allowing to open a potential promising field of applications. As a first objective, the effect of PEF and other treatments that aim to steer biochemical conversions on the volatile profile of Brussels sprouts was compared in this study.

Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development.

In this study, the kinetics of phytate (inositol hexaphosphate, InsP) hydrolysis by endogenous phytase in red kidney beans stored at varying conditions of temperature (25-42 °C) and moisture content (6.9-14.5%) was determined and the potential role in hard-to-cook (HTC) development was evaluated.

The rehydration attributes and quality characteristics of 'Quick-cooking' dehydrated beans: Implications of glass transition on storage stability.

Storage stability is an essential consideration for minimizing the deteriorative quality changes in foods post-processing. This study, for the first, time aimed to gain insight into the storage stability of quick-cooking 'convenient' dehydrated beans (Phaseolus vulgaris L.) using the glass transition (T) concept.

Effect of processing and microstructural properties of chickpea-flours on in vitro digestion and appetite sensations.

Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread).

A kinetic study on the thermal inactivation of barley malt α-amylase and β-amylase during the mashing process.

To obtain an efficient conversion of starch into fermentable sugars and dextrins during the brewing process, mashing time-temperature profiles need to promote starch gelatinisation and enzyme activity while avoiding thermal inactivation of the amylases. This study focused on the second part of this balance by investigating the thermal stability of α-amylase and β-amylase of Planet barley malt throughout mashing. Thermal inactivation in wort was modelled for both enzymes resulting in the estimation of thermal inactivation kinetic parameters such as rate constant of thermal inactivation k (the rate of thermal inactivation of an enzyme at a constant temperature), activation energy for thermal inactivation E, decimal reduction time D (the time needed to inactivate 90% of the enzyme activity at a given temperature) and the z-value.

The Potential of as a Natural Source of Antioxidants for Fish Oil Stabilization.

Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants.

Photo-Oxidative Stability of Aqueous Model Systems Enriched with Omega-3 Long-Chain Polyunsaturated Fatty Acid-Rich Microalgae as Compared to Autoxidative Stability.

Several species of microalgae are promising as an alternative source of omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). Photoautotrophic species show the greatest potential, since incorporating them into food products leads to oxidatively stable products; however, the presence of photosensitizers could reduce the shelf-life due to the appearance of photo-oxidation on exposure to light. This study investigated the oxidative impact of illumination for aqueous model suspensions enriched with (phototrophic microalgae─containing potential photosensitizers) and (heterotrophic microalgae─lacking photosensitizers) during storage for 28 days at 37 °C.

The role of mechanical collapse by cryogenic ball milling on the effect of high-pressure homogenization on the microstructural and texturizing properties of partially pectin-depleted tomato cell wall material.

In the current study, the effect of different particle size reduction techniques, namely high-pressure homogenization (HPH) and cryogenic ball milling (CBM), on the microstructural and texturizing properties of the tomato acid-unextractable fraction (AcUF) in suspension was studied. Partial pectin depletion was performed by nitric acid pectin extraction on the alcohol-insoluble residue. In the absence of the aforementioned mechanical treatments, the partially pectin-depleted material, i.

Heat and Light Stability of Pumpkin-Based Carotenoids in a Photosensitive Food: A Carotenoid-Coloured Beverage.

This study aimed to evaluate carotenoid degradation kinetics in a beverage coloured with pumpkin juice concentrate during storage at dark and illuminated conditions at four temperatures (10, 20, 35 and 45 °C). Carotenoids were quantified by HPLC-DAD, and kinetic parameters for carotenoid degradation were estimated by one-step nonlinear regression analysis. During dark storage, degradation kinetics was modelled by fractional conversion (all-trans-β-carotene) and zero-order equations (all-trans-antheraxanthin, all-trans-lutein, all-trans-violaxanthin and all-trans-neoxanthin).