IMIS: Integrated Marine Information System

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Laboratorium voor Levensmiddelen en Lipiden (KULeuven)
www.kuleuven-kulak.be/nl/onderzoek/Wetenschappen/chemie/
Engelse naam: Laboratory Food and Lipids
Overkoepelend instituut: KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems (KULeuven-M²S)

Adres:
Etienne Sabbelaan 53
8500 Kortrijk
België
 Personen | Publicaties | Projecten 
 
Type: Wetenschappelijk
Personen (8)  Top | Publicaties | Projecten 
  • Demets, Robbe
  • Gheysen, Lore
  • Lemahieu, Charlotte 2
  • Matton, Valérie
Voormalig geassocieerde personen (4)
  • Lagae, Nele
  • Ryckebosch, Eline
  • Stock, Thomas
  • Termote-Verhalle, Romina
Abstract:
Het laboratorium voor Levensmiddelen en Lipiden richt haar onderzoek op de vetfractie in voeding. Vanuit een gezondheidsstandpunt staan vetten vaak onder druk terwijl ze toch een essentieel onderdeel vormen voor de smaak, voedingswaarde (bv. essentiële vetzuren, in vet oplosbare vitaminen) en technologische (bv. smeerbaarheid) eigenschappen van vetrijke voedselproducten. De missie van het lab bestaat erin om onderzoek te voeren dat de productie van gezonde(re) vetrijke voeding faciliteert zonder de smaak of technologische functionaliteit aan te tasten.

Het marien onderzoek van deze groep focust op autotrofe microalgen als een nieuwe bron van voedingsrijke vetten. In de eerste plaats worden lange-keten omega-3 vetzuren (EPA en DHA) bestudeerd, al wordt er ook werk verricht met betrekking tot (fyto-)sterolen, carotenoïden en andere vet-oplosbare antioxidanten. Het onderzoek richt zich op de mogelijkheden die microalgen bieden (vanuit het perspectief van hun samenstelling) en hoe deze kunnen toegepast worden in de voeding. Er wordt gekeken naar drogen, celdisruptie, winning en verwerking van biomassa en olie in voedingsmiddelen (bv. Fruit en producten op basis van groenten, maar ook naar eieren van kippen die gevoed worden met microalgen).
Publicaties (27)  Top | Personen | Projecten 
    ( 26 peer reviewed ) opsplitsen filter
  • Peer reviewed article Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. Biotechnol. Adv. 37(8): 107419. https://dx.doi.org/10.1016/j.biotechadv.2019.107419, meer
  • Peer reviewed article Gheysen, L.; Demets, R.; Devaere, J.; Bernaerts, T.; Goos, P.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. Algal Research 40: 101502. https://dx.doi.org/10.1016/j.algal.2019.101502, meer
  • Peer reviewed article Gheysen, L.; Lagae, N.; Devaere, J.; Goiris, K.; Goos, P.; Bernaerts, T.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees. Food Chemistry 279: 389-400. https://dx.doi.org/10.1016/j.foodchem.2018.12.026, meer
  • Peer reviewed article Balduyck, L.; Bruneel, C.; Goiris, K.; Dejonghe, C.; Foubert, I. (2018). Influence of high pressure homogenization on free fatty acid formation in Nannochloropsis sp. European Journal of Lipid Science and Technology 120(4): 1700436. https://dx.doi.org/10.1002/ejlt.201700436, meer
  • Peer reviewed article Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. Algal Research 32: 150-161. https://dx.doi.org/10.1016/j.algal.2018.03.017, meer
  • Peer reviewed article Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. Carbohydrate Polymers 195: 542-550. https://dx.doi.org/10.1016/j.carbpol.2018.05.001, meer
  • Peer reviewed article Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, meer
  • Peer reviewed article Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I. (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chemistry 268: 441-450. https://dx.doi.org/10.1016/j.foodchem.2018.06.112, meer
  • Peer reviewed article Vandamme, D.; Gheysen, L.; Muylaert, K.; Foubert, I. (2018). Impact of harvesting method on total lipid content and extraction efficiency for Phaeodactylum tricornutum. Separation and Purification Technology 194: 362-367. https://dx.doi.org/10.1016/j.seppur.2017.10.035, meer
  • Peer reviewed article Balduyck, L.; Stock, T.; Bijttebier, S.; Bruneel, C.; Jacobs, G.; Voorspoels, S.; Muylaert, K.; Foubert, I. (2017). Integrity of the microalgal cell plays a major role in the lipolytic stability during wet storage. Algal Research 25: 516-524. https://dx.doi.org/10.1016/j.algal.2017.06.013, meer
  • Peer reviewed article Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. Algal Research 25: 452-463. https://dx.doi.org/10.1016/j.algal.2017.05.014, meer
  • Peer reviewed article Alam, M.A.; Vandamme, D.; Chun, W.; Zhao, X.; Foubert, I.; Wang, Z.; Muylaert, K.; Yuan, Z. (2016). Bioflocculation as an innovative harvesting strategy for microalgae. Reviews in Environmental Science and Bio/Technology 15(4): 573-583. https://dx.doi.org/10.1007/s11157-016-9408-8, meer
  • Peer reviewed article Lama, S.; Muylaert, K.; Karki, T.B.; Foubert, I.; Henderson, R.K.; Vandamme, D. (2016). Flocculation properties of several microalgae and a cyanobacterium species during ferric chloride, chitosan and alkaline flocculation. Bioresour. Technol. 220: 464-470. https://dx.doi.org/10.1016/j.biortech.2016.08.080, meer
  • Peer reviewed article Lemahieu, C.; Bruneel, C.; Dejonghe, C.; Buyse, J.; Foubert, I. (2016). The cell wall of autotrophic microalgae influences the enrichment of long chain omega-3 fatty acids in the egg. Algal Research 16: 209-215. https://dx.doi.org/10.1016/j.algal.2016.03.015, meer
  • Peer reviewed article Balduyck, L.; Veryser, C.; Goiris, K.; Bruneel, C.; Muylaert, K.; Foubert, I. (2015). Optimization of a Nile Red method for rapid lipid determination in autotrophic, marine microalgae is species dependent. J. microbiol. methods 118: 152-158. https://dx.doi.org/10.1016/j.mimet.2015.09.009, meer
  • Peer reviewed article Vandamme, D.; Pohl, P.; Beuckels, A.; Foubert, I.; Brady, P.; Hewson, J.; Muylaert, K. (2015). Alkaline flocculation of Phaeodactylum tricornutum induced by brucite and calcite. Bioresour. Technol. 196: 656-661. https://dx.doi.org/10.1016/j.biortech.2015.08.042, meer
  • Peer reviewed article Vandamme, D.; Beuckels, A.; Markou, G.; Foubert, I.; Muylaert, K. (2015). Reversible flocculation of microalgae using magnesium hydroxide. Bioenergy Research 8(2): 716-725. https://dx.doi.org/10.1007/s12155-014-9554-1, meer
  • Peer reviewed article Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Muylaert, K.; Foubert, I. (2014). Influence of extraction solvent system on extractability of lipid components from different microalgae species. Algal Research 3: 36-43. https://dx.doi.org/10.1016/j.algal.2013.11.001, meer
  • Peer reviewed article Ryckebosch, E.; Cuéllar Bermúdez, S.P.; Termote-Verhalle, R.; Bruneel, C.; Muylaert, K.; Parra-Saldivar, R.; Foubert, I. (2014). Influence of extraction solvent system on the extractability of lipid components from the biomass of Nannochloropsis gaditana. J. Appl. Phycol. 26(3): 1501-1510. https://dx.doi.org/10.1007/s10811-013-0189-y, meer
  • Peer reviewed article Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Goiris, K.; Muylaert, K.; Foubert, I (2014). Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil. Food Chemistry 160: 393-400. https://dx.doi.org/10.1016/j.foodchem.2014.03.087, meer
  • Peer reviewed article Bruneel, C.; Lemahieu, C.; Fraeye, I.; Ryckebosch, E.; Muylaert, K.; Buyse, J.; Foubert, I. (2013). Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs. J. Funct. Foods 5(2): 897-904. https://dx.doi.org/10.1016/j.jff.2013.01.039, meer
  • Peer reviewed article Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Lemahieu, C.; Muylaert, K.; Van Durme, J.; Goiris, K.; Foubert, I. (2013). Stability of omega-3 LC-PUFA-rich photoautotrophic microalgal oils compared to commercially available omega-3 LC-PUFA oils. J. Agric. Food Chem. 61(42): 10145-10155. https://dx.doi.org/10.1021/jf402296s, meer
  • Peer reviewed article Fraeye, I.; Bruneel, C.; Lemahieu, C.; Buyse, J.; Muylaert, K.; Foubert, I. (2012). Dietary enrichment of eggs with omega-3 fatty acids: a review. Food Res. Int. 48(2): 961-969. http://dx.doi.org/10.1016/j.foodres.2012.03.014, meer
  • Peer reviewed article Goiris, K.; Muylaert, K.; Fraeye, I.; Foubert, I.; De Brabanter, J.; De Cooman, L. (2012). Antioxidant potential of microalgae in relation to their phenolic and carotenoid content. J. Appl. Phycol. 24(6): 1477-1486. https://dx.doi.org/10.1007/s10811-012-9804-6, meer
  • Peer reviewed article Ryckebosch, E.; Bruneel, C.; Muylaert, K.; Foubert, I. (2012). Microalgae as an alternative source of omega-3 long chain polyunsaturated fatty acids. Lipid Technol. 24(6): 128-130. https://dx.doi.org/10.1002/lite.201200197, meer
  • Peer reviewed article Ryckebosch, E.; Muylaert, K.; Eeckhout, M.; Ruyssen, T.; Foubert, I. (2011). Influence of drying and storage on lipid and carotenoid stability of the microalga Phaeodactylum tricornutum. J. Agric. Food Chem. 59(20): 11063-11069. http://dx.doi.org/10.1021/jf2025456, meer
  • Balduyck, L.; Goiris, K.; Bruneel, C.; Muylaert, K.; Foubert, I. (2015). Stability of valuable components during wet and dry storage, in: Kim, S.-K. Handbook of marine microalgae. pp. 81-89, meer
Projecten (2)  Top | Personen | Publicaties 
  • OMEGA-EI: Enrichment of eggs with omega-3 fatty acids by dietary supplementation with algal biomass, meer
  • OMEGA-OIL: Comparison of omega-3 rich oils based on nutritional and (physico)chemical properties, meer
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