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Ann Van Loey - One of the best experts on this subject based on the ideXlab platform.
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impact of microalgal species on the oxidative stability of n 3 lc pufa enriched Tomato Puree
Algal Research-Biomass Biofuels and Bioproducts, 2019Co-Authors: Lore Gheysen, Robbe Demets, Jolien Devaere, Tom Bernaerts, Peter Goos, Ann Van Loey, Luc De Cooman, Imogen FoubertAbstract:Abstract Different microalgal species are a sustainable, alternative source of omega-3 long chain poly-unsaturated fatty acids (n-3 LC-PUFA) and can be incorporated into the food chain. However, the impact of microalgal species, photoautotrophic versus heterotrophic, on the enrichment of food products with n-3 LC-PUFA and their oxidative stability has never been studied before. This study provides greater insight into the impact of the microalgal species in enriched Tomato Puree. Therefore, four microalgal species (three photoautotrophic: Isochrysis, Nannochloropsis and Phaeodactylum and one heterotrophic: Schizochytrium) were compared to each other and analyzed for their amount of n-3 LC-PUFA, antioxidants, free fatty acids and lipid oxidation products. Photoautotrophic microalgal species were able to create a Tomato Puree rich in n-3 LC-PUFA without compromising the oxidative stability. On the other hand, Tomato Puree, although rich in antioxidants, was not able to keep the n-3 LC-PUFA in Purees supplemented with Schizochytrium biomass oxidatively stable.
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the effect of high pressure homogenization and endogenous pectin related enzymes on Tomato Puree consistency and serum pectin structure
Innovative Food Science and Emerging Technologies, 2017Co-Authors: Jihan Santanina Santiago, Ann Van Loey, Zahra Jamsazzadeh Kermani, Fei Xu, Marc HendrickxAbstract:Abstract The influence of mechanical tissue disintegration techniques (i.e. blending and high pressure homogenization) and the stimulation of endogenous pectin-related enzymes (i.e. pectin methyl-esterase and polygalacturonase) on Tomato Puree consistency, serum composition and serum pectin structure were investigated. Serum pectin structure was characterized in terms of degree of methyl-esterification, acetylation, neutral sugar composition and molecular weight ( M w ) distribution. Endogenous pectin methyl-esterase and polygalacturonase stimulation resulted in the lowest Puree consistency and highest serum yield. However, when such Puree was homogenized, a higher Puree consistency and a low serum yield were observed. Moreover, the M w of serum pectin was exceptionally high for the homogenized Purees. The low methyl-esterified, linear and remarkably high M w Tomato serum pectin of the homogenized Purees partly explains their increased consistency. This work demonstrated that high pressure homogenization can at least partially restore the consistency of Tomato Puree despite an initial consistency loss ascribed to enzymatic pectin degradation. Industrial relevance The synergistic action of endogenous pectin-related enzymes causes serum pectin de-polymerization that consequently results in consistency loss of Tomato Puree. Nevertheless, intense high pressure homogenization showed to influence serum pectin molecular weight and at least restore the consistency loss. This means that a high Tomato Puree consistency can still be achieved regardless of the initial action of endogenous enzymes in the Tomato pieces or Pureed Tomato food system using high pressure homogenization. This offers an additional processing alternative in the production of Tomato-based dispersions with a targeted functionality.
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enzymatic cell wall degradation of high pressure homogenized Tomato Puree and its effect on lycopene bioaccessibility
Journal of the Science of Food and Agriculture, 2016Co-Authors: Paola Palmero, Ines Colle, Marc Hendrickx, Lien Lemmens, Agnese Panozzo, Tuyen Thi My Nguyen, Ann Van LoeyAbstract:BACKGROUND High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of Tomato Puree upon high-pressure homogenization is limited by the formation of a process-induced barrier. In this context, cell wall-degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility. RESULTS The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained. CONCLUSION A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization. © 2015 Society of Chemical Industry
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Enzymatic cell wall degradation of high‐pressure‐homogenized Tomato Puree and its effect on lycopene bioaccessibility
Journal of the Science of Food and Agriculture, 2015Co-Authors: Paola Palmero, Ines Colle, Marc Hendrickx, Lien Lemmens, Agnese Panozzo, Tuyen Thi My Nguyen, Ann Van LoeyAbstract:BACKGROUND High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of Tomato Puree upon high-pressure homogenization is limited by the formation of a process-induced barrier. In this context, cell wall-degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility. RESULTS The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained. CONCLUSION A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization. © 2015 Society of Chemical Industry
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lycopene degradation isomerization and in vitro bioaccessibility in high pressure homogenized Tomato Puree containing oil effect of additional thermal and high pressure processing
Food Chemistry, 2012Co-Authors: Griet Knockaert, Sudheer K. Pulissery, Ines Colle, Marc Hendrickx, Sandy Van Buggenhout, Ann Van LoeyAbstract:Abstract In the present study, the effect of equivalent thermal and high pressure processes at pasteurization and sterilization intensities on some health related properties of high pressure homogenized Tomato Puree containing oil were investigated. Total lycopene concentration, cis -lycopene content and in vitro lycopene bioaccessibility were examined as health related properties. Results showed that pasteurization hardly affected the health related properties of Tomato Puree. Only the formation of cis -lycopene during intense thermal pasteurization was observed. Sterilization processes on the other hand had a significant effect on the health related properties. A significant decrease in total lycopene concentration was found after the sterilization processes. Next to degradation, significant isomerization was also observed: all- trans -lycopene was mainly converted to 9- cis - and 13- cis -lycopene. High pressure sterilization limited the overall lycopene isomerization, when compared to the equivalent thermal sterilization processes. The formation of 5- cis -lycopene on the other hand seemed to be favoured by high pressure. The in vitro lycopene bioaccessibility of high pressure homogenized Tomato Puree containing oil was decreased during subsequent thermal or high pressure processing, whereby significant changes were observed for all the sterilization processes.
Marc Hendrickx - One of the best experts on this subject based on the ideXlab platform.
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the effect of high pressure homogenization and endogenous pectin related enzymes on Tomato Puree consistency and serum pectin structure
Innovative Food Science and Emerging Technologies, 2017Co-Authors: Jihan Santanina Santiago, Ann Van Loey, Zahra Jamsazzadeh Kermani, Fei Xu, Marc HendrickxAbstract:Abstract The influence of mechanical tissue disintegration techniques (i.e. blending and high pressure homogenization) and the stimulation of endogenous pectin-related enzymes (i.e. pectin methyl-esterase and polygalacturonase) on Tomato Puree consistency, serum composition and serum pectin structure were investigated. Serum pectin structure was characterized in terms of degree of methyl-esterification, acetylation, neutral sugar composition and molecular weight ( M w ) distribution. Endogenous pectin methyl-esterase and polygalacturonase stimulation resulted in the lowest Puree consistency and highest serum yield. However, when such Puree was homogenized, a higher Puree consistency and a low serum yield were observed. Moreover, the M w of serum pectin was exceptionally high for the homogenized Purees. The low methyl-esterified, linear and remarkably high M w Tomato serum pectin of the homogenized Purees partly explains their increased consistency. This work demonstrated that high pressure homogenization can at least partially restore the consistency of Tomato Puree despite an initial consistency loss ascribed to enzymatic pectin degradation. Industrial relevance The synergistic action of endogenous pectin-related enzymes causes serum pectin de-polymerization that consequently results in consistency loss of Tomato Puree. Nevertheless, intense high pressure homogenization showed to influence serum pectin molecular weight and at least restore the consistency loss. This means that a high Tomato Puree consistency can still be achieved regardless of the initial action of endogenous enzymes in the Tomato pieces or Pureed Tomato food system using high pressure homogenization. This offers an additional processing alternative in the production of Tomato-based dispersions with a targeted functionality.
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enzymatic cell wall degradation of high pressure homogenized Tomato Puree and its effect on lycopene bioaccessibility
Journal of the Science of Food and Agriculture, 2016Co-Authors: Paola Palmero, Ines Colle, Marc Hendrickx, Lien Lemmens, Agnese Panozzo, Tuyen Thi My Nguyen, Ann Van LoeyAbstract:BACKGROUND High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of Tomato Puree upon high-pressure homogenization is limited by the formation of a process-induced barrier. In this context, cell wall-degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility. RESULTS The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained. CONCLUSION A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization. © 2015 Society of Chemical Industry
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Enzymatic cell wall degradation of high‐pressure‐homogenized Tomato Puree and its effect on lycopene bioaccessibility
Journal of the Science of Food and Agriculture, 2015Co-Authors: Paola Palmero, Ines Colle, Marc Hendrickx, Lien Lemmens, Agnese Panozzo, Tuyen Thi My Nguyen, Ann Van LoeyAbstract:BACKGROUND High-pressure homogenization disrupts cell structures, assisting carotenoid release from the matrix and subsequent micellarization. However, lycopene bioaccessibility of Tomato Puree upon high-pressure homogenization is limited by the formation of a process-induced barrier. In this context, cell wall-degrading enzymes were applied to hydrolyze the formed barrier and enhance lycopene bioaccessibility. RESULTS The effectiveness of the enzymes in degrading their corresponding substrates was evaluated (consistency, amount of reducing sugars, molar mass distribution and immunolabeling). An in vitro digestion procedure was applied to evaluate the effect of the enzymatic treatments on lycopene bioaccessibility. Enzymatic treatments with pectinases and cellulase were proved to effectively degrade their corresponding cell wall polymers; however, no further significant increase in lycopene bioaccessibility was obtained. CONCLUSION A process-induced barrier consisting of cell wall material is not the only factor governing lycopene bioaccessibility upon high-pressure homogenization. © 2015 Society of Chemical Industry
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lycopene degradation isomerization and in vitro bioaccessibility in high pressure homogenized Tomato Puree containing oil effect of additional thermal and high pressure processing
Food Chemistry, 2012Co-Authors: Griet Knockaert, Sudheer K. Pulissery, Ines Colle, Marc Hendrickx, Sandy Van Buggenhout, Ann Van LoeyAbstract:Abstract In the present study, the effect of equivalent thermal and high pressure processes at pasteurization and sterilization intensities on some health related properties of high pressure homogenized Tomato Puree containing oil were investigated. Total lycopene concentration, cis -lycopene content and in vitro lycopene bioaccessibility were examined as health related properties. Results showed that pasteurization hardly affected the health related properties of Tomato Puree. Only the formation of cis -lycopene during intense thermal pasteurization was observed. Sterilization processes on the other hand had a significant effect on the health related properties. A significant decrease in total lycopene concentration was found after the sterilization processes. Next to degradation, significant isomerization was also observed: all- trans -lycopene was mainly converted to 9- cis - and 13- cis -lycopene. High pressure sterilization limited the overall lycopene isomerization, when compared to the equivalent thermal sterilization processes. The formation of 5- cis -lycopene on the other hand seemed to be favoured by high pressure. The in vitro lycopene bioaccessibility of high pressure homogenized Tomato Puree containing oil was decreased during subsequent thermal or high pressure processing, whereby significant changes were observed for all the sterilization processes.
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Thermal and High-Pressure Stability of Pectinmethylesterase, Polygalacturonase, β-Galactosidase and α-Arabinofuranosidase in a Tomato Matrix: Towards the Creation of Specific Endogenous Enzyme Populations Through Processing
Food and Bioprocess Technology, 2012Co-Authors: Ken Houben, Ann Van Loey, Zahra Jamsazzadeh Kermani, Sandy Van Buggenhout, Ruben P. Jolie, Marc HendrickxAbstract:The thermal and pressure stability of Tomato pectinmethylesterase (PME), polygalacturonase (PG), β-galactosidase (β-Gal), and α-arabinofuranosidase (α-Af) were investigated in situ. Enzyme inactivation by thermal and high-pressure processing (respectively 5 min at 25–95 °C at 0.1 MPa and 10 min at 0.1–800 MPa at 20 °C) was monitored by measuring the residual activity in crude enzyme extracts of treated Tomato Puree samples. PME was completely inactivated after a 5-min treatment at 75 °C. Only 30 % of the pressure stable PME was inactivated after a treatment at 800 MPa (20 °C, 10 min). A 5-min treatment at 95 °C and a treatment at 550 MPa (20 °C, 10 min) caused complete PG inactivation. β-Gal and α-Af activities were already reduced significantly by thermal treatments at 42.5–52.5 °C and 45–60 °C, respectively. These enzymes were, however, rather pressure resistant: treatments at respectively 700 and 600 MPa were necessary to reduce the activity below 10 % of the initial value. Assuming that first-order, fractional conversion or biphasic inactivation models could be applied to the respective enzyme inactivation data, inactivation rate constants and their temperature or pressure dependence for the different enzymes were determined. Based on differences in process stability of the enzymes, possibilities for the creation of specific “enzyme populations” in Tomato Puree by selective enzyme inactivation were identified. For industrially relevant process conditions, the enzyme inactivation data obtained for Tomato Puree were shown to be transferable to intact Tomato tissue.
Aniruddha B Pandit - One of the best experts on this subject based on the ideXlab platform.
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kinetic modelling of colour degradation in Tomato Puree lycopersicon esculentum l
Food and Bioprocess Technology, 2011Co-Authors: P Nisha, Rekha S Singhal, Aniruddha B PanditAbstract:The kinetics of colour (measured as Hunter ‘a’ value) degradation in Tomato Puree (Lycopersicon esculentum L.) has been studied over a temperature range of 50–120 °C (isothermal condition), and also during normal open pan cooking, pressure cooking and cooking in a newly developed and patented fuel-efficient ‘EcoCooker’ (non-isothermal condition). The degradation of colour as measured by Hunter ‘a’ value was found to follow first order kinetics. The temperature dependence of degradation was adequately modelled by Arrhenius equation. A mathematical model has been developed using the isothermal parameters obtained to predict correctly the losses of red colour from the time–temperature data of non-isothermal heating/processing method. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.
William Mcglynn - One of the best experts on this subject based on the ideXlab platform.
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rapid estimation of lycopene concentration in watermelon and Tomato Puree by fiber optic visible reflectance spectroscopy
Postharvest Biology and Technology, 2009Co-Authors: Ruplal Choudhary, Timothy J Bowser, Paul R Weckler, Niels O Maness, William McglynnAbstract:Abstract Chemometric models were developed for prediction of lycopene concentration in watermelon and Tomato Puree from their visible reflectance spectra acquired by a fiber optic reflectance probe. A fiber optic spectrometer was used to acquire reflectance spectra from Puree samples in the wavelength range of 500–750 nm. Least squares (LS) and partial least squares (PLS) regression were used to correlate spectral data with lycopene concentration measured by hexane extraction and spectrophotometry. An apparent absorbance index (AAI) obtained by subtracting apparent absorbance at 700 nm from that at 565 nm showed linear correlation with lycopene concentration ( R 2 = 0.90 for watermelon Puree and 0.62 for Tomato Puree). A normalized apparent absorbance index (NAAI) obtained by dividing the AAI by the sum of apparent absorbances at 565 and 700 nm, also had linear correlation with lycopene concentration ( R 2 = 0.90 and 0.61 for watermelon and Tomato, respectively). The LS linear regression model for watermelon Puree could predict lycopene concentration with R 2 of 0.93, and standard error of prediction (SEP) of 5.1 mg kg −1 . The LS linear regression model for Tomato Puree could predict lycopene concentration with R 2 of 0.54 and an SEP of 5.2 mg kg −1 . The PLS model for watermelon Puree could predict lycopene concentration with an R 2 of 0.97 and an SEP of 3.4 mg kg −1 . The PLS model for Tomato Puree could predict lycopene concentration with an R 2 of 0.88 and an SEP of 2.5 mg kg −1 . The high linear correlations between spectral parameters and lycopene concentration of samples (with lycopene concentration between 10 and 80 mg kg −1 ) suggest that this method can be reliably used for fast and safe quantification of lycopene concentration in watermelon and Tomato Puree.
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rapid estimation of lycopene concentration in watermelon and Tomato Puree by visible reflectance spectroscopy
2004 Ottawa Canada August 1 - 4 2004, 2004Co-Authors: Ruplal Choudhary, Timothy J Bowser, Paul R Weckler, Niels O Maness, William McglynnAbstract:Chemometric models were developed for prediction of lycopene concentration in watermelon and Tomato Puree from their visible reflectance spectra acquired by a fiber optic reflectance probe. An Ocean Optics S2000 fiber optic spectrometer was used to acquire reflectance spectra from Puree samples in the wavelength ranging from 500 to 750 nm. Least squares (LS) and Partial Least Squares (PLS) regression were used to correlate spectral data with lycopene concentration measured by hexane extraction and spectrophotometry. An Absorbance Index (AI) obtained by subtracting apparent absorbance at 700nm from that at 565nm showed linear correlation with lycopene concentration (R2 = 0.90 for watermelon Puree and 0.62 for Tomato Puree). A normalized Absorbance Index (NAI) obtained by dividing the AI by the sum of absorbances at 565 nm and 700 nm, also had linear correlation with lycopene concentration (R2 =0.90 and 0.61 for watermelon and Tomato respectively). The LS linear regression model for watermelon Puree could predict lycopene concentration with R2 of 0.93, and standard error of prediction (SEP) of 5.1 µg/g. The LS linear regression model for Tomato Puree could predict lycopene concentration with R2 of 0.54 and an SEP of 5.2 µg/g. The PLS regression models developed for watermelon and Tomato Puree, using wavelength range 500-750, had R2 values of 0.97 and 0.93 respectively. The PLS model for watermelon Puree could predict lycopene concentration with an R2 of 0.97 and an SEP of 3.4 µg/g. The PLS model for Tomato Puree could predict lycopene concentration with an R2 of 0.88 and an SEP of 2.5 µg/g. The results indicate that this method can be used reliably for rapid estimation of lycopene in watermelon and Tomato Puree samples.
P Nisha - One of the best experts on this subject based on the ideXlab platform.
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kinetic modelling of colour degradation in Tomato Puree lycopersicon esculentum l
Food and Bioprocess Technology, 2011Co-Authors: P Nisha, Rekha S Singhal, Aniruddha B PanditAbstract:The kinetics of colour (measured as Hunter ‘a’ value) degradation in Tomato Puree (Lycopersicon esculentum L.) has been studied over a temperature range of 50–120 °C (isothermal condition), and also during normal open pan cooking, pressure cooking and cooking in a newly developed and patented fuel-efficient ‘EcoCooker’ (non-isothermal condition). The degradation of colour as measured by Hunter ‘a’ value was found to follow first order kinetics. The temperature dependence of degradation was adequately modelled by Arrhenius equation. A mathematical model has been developed using the isothermal parameters obtained to predict correctly the losses of red colour from the time–temperature data of non-isothermal heating/processing method. The results obtained indicate a colour degradation of similar magnitude in all the three modes of cooking used in the study.