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691 results on '"De Meulenaer, Bruno"'

9. Interlaboratory exercise for the analysis of carotenoids and related compounds in dried mango fruit (Mangifera indica L.)

Author

Villacís-Chiriboga, José, Jacobs, Griet, Van Camp, John, Elst, Kathy, Ruales, Jenny, Marcillo-Parra, Verónica, Böhm, Volker, Bunea, Andrea, Cirlini, Martina, Craft, Neal, De Meulenaer, Bruno, Dias, M. Graça, Lazzarino, Giacomo, Meléndez-Martínez, Antonio J., Versloot, Pieter, Mercadante, Adriana Z., Olmedilla-Alonso, Begoña, Ortiz-Ulloa, Johana, Stinco, Carla M., and Voorspoels, Stefan

Published
2022
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16. Effect of fish-oil supplementation on breastmilk long-chain polyunsaturated fatty acid concentration: a randomized controlled trial in rural Ethiopia

Author

Argaw, Alemayehu, Bouckaert, Kimberley P., Wondafrash, Mekitie, Kolsteren, Patrick, Lachat, Carl, De Meulenaer, Bruno, and Hanley-Cook, Giles

Subjects
Breast milk -- Health aspects, Unsaturated fatty acids -- Health aspects, Fish oils -- Health aspects, Food/cooking/nutrition, Health
Abstract

Background For infants and young children in low-income settings, human milk (HM) is the main source of omega-3 (n-3) long-chain polyunsaturated fatty acids (LCPs), including docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). However, the n-3 LCPs concentrations of HM show wide variability, largely depending on the maternal intake of marine foods. This may put children living far from coastal areas at risk of inadequate intake. We evaluated the efficacy of fish-oil (FO) supplementation of lactating mothers on HM n-3 LCPs concentrations in a rural setting from Ethiopia. Methods Mothers (n = 360) with children 6-12 months old were randomized to receive either intervention FO capsules (215 mg DHA + 285 mg EPA) or control corn-oil capsules (without n-3 LCPs). In a random subsample of 154 participants, we analyzed LCPs in HM and child capillary blood using gas chromatography. Results Compared to the control, FO supplementation increased HM concentrations of DHA by 39.0% (95% CI: 20.6, 57.5%; P < 0.001) and EPA by 36.2% (95% CI: 16.0, 56.4%; P < 0.001), whereas the arachidonic acid (AA)/(DHA + EPA) ratio decreased by 53.5% (95% CI: -70.2, -36.7%; P < 0.001). We also found statistically significant association between the changes in (DHA + EPA)/AA ratio in HM and child capillary blood (P < 0.001). However, HM DHA concentrations remained lower than international norms after FO supplementation. Conclusions FO supplementation improves n-3 LCPs content of HM. Future studies should evaluate different doses of n-3 LCPs and consider potential effect modifiers such as genetic polymorphism and diet. This trial was registered at clinicaltrials.gov as NCT01817634., Author(s): Alemayehu Argaw [sup.1] [sup.2] , Kimberley P. Bouckaert [sup.2] , Mekitie Wondafrash [sup.1] [sup.2] , Patrick Kolsteren [sup.2] , Carl Lachat [sup.2] , Bruno De Meulenaer [sup.2] , Giles [...]

Published
2021
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17. Impact of Nonthermal Plasma Treatment on the Oxidation of Lipids with Different Unsaturation Degrees

Author

Liu, Danyang, Sierens, Joke, Haydamous, Christelle, Nikiforov, Anton, De Geyter, Nathalie, and De Meulenaer, Bruno

Abstract

Nonthermal plasma (NTP) treatment of food presents a new technology for the industry but raises concerns about lipid oxidation due to the presence of reactive species. Considering the critical role of the degree of unsaturation in lipid oxidation, this study investigates NTP-induced oxidation across various unsaturated lipids. These lipids are six oil samples primarily containing one of the following methylesters: oleate, linoleate, linolenate, arachidonate, eicosapentaenoate, and docosahexaenoate. Samples were treated with a nonthermal surface dielectric barrier discharge. Plasma-induced effects were first examined by classical lipid oxidation indicators, such as the peroxide value and p-anisidine value. The specific volatile oxidation products, including hexanal, nonanal, trans-2-hexenal, and methyl 9-oxononanoate, were determined to further elucidate the impact of ozone-related oxidation. Monitoring the production of selected nonvolatile oxidation products, such as epoxy-, oxo-, and hydroxy fatty acid methylesters, confirmed that plasma treatment facilitated the decomposition of lipid hydroperoxide. Generally, the level of plasma-induced oxidation increased in parallel with the unsaturation degree of the studied samples, except for the quantity of individual volatile carbonyls. The long-term effect of NTP treatment was investigated by a stability test, revealing that the oxidative stability depended on the input gas of plasma treatment, the sensitivity of the treated sample, and the presence of antioxidants. Except for the focus on the NTP impact, this study offered a case study of a comprehensive investigation into lipid oxidation.

Published
2024
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18. Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County

Author

Abong George Ooko, Ogolla Jackline Akinyi, Okoth Michael Wandayi, De Meulenaer Bruno, Kabira Jackson Ntongai, Karanja Paul, and Liesbeth Jacxsens

Subjects
exposure, acrylamide, carcinogen, potato crisps, margins of exposure, consumption, Agriculture, Agriculture (General), S1-972
Abstract

The levels of acrylamide intake because of potato crisps consumption remains unknown in Kenyan context. This study assessed the exposure to acrylamide because of consumption of potato crisps in Nairobi, Kenya. A cross-sectional survey was carried out among 315 crisps consumers in Nairobi, and consumption patterns were collected using a pre-tested structured 7-day recall questionnaire. A total of 43 branded and 15 unbranded potato crisps samples were purchased in triplicates of 100 g and acrylamide was quantified using a gas chromatograph with a flame ionization detector. Consumption data were combined with the data on acrylamide contents from which dietary acrylamide intake was calculated using a probabilistic approach based on @Risk TopRank 6 risk analysis software for excel. The mean estimated acrylamide intake was 1.57 µg/kg body weight (BW) per day while the 95th (P95) percentile was 5.1 µg/kg BW per day, with margins of exposures (MOE) being 197 and 61, respectively. The intake of acrylamide was significantly (P < 0.05) higher in unbranded crisps with a mean value of 2.26 and 95th percentile of 6.54 µg/kg BW per day, MOE being 137 and 47, respectively. There were extremely lower MOE indicating higher exposure to acrylamide by the consumers mainly because of the higher acrylamide contents in potato crisps, and hence the need for mitigation measures.

Published
2020
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31. Heat Resistance of Biobased Materials, Evaluation and Effect of Processing Techniques and Additives

Author

Peelman, Nanou, Ragaert, Peter, Ragaert, Kim, Erkog, Mustafa, Van Bremp, Willem, Faelens, Femke, Devlieghere, Frank, De Meulenaer, Bruno, and Cardon, Ludwig

Subjects
Biomaterials -- Thermal properties, Engineering and manufacturing industries, Science and technology
Abstract

The paper describes the effect of different manipulations (addition of fiber, nanoclay, nucleating agents and chain extender, blending, annealing, use of a higher mold temperature and stereocomplexation) on the heat resistance of poly(lactic acid) (PLA) and poly(hydroxybutyrate) (PHB). Therefore, the differential scanning calorimetry profiles, the vicat softening temperatures and the degradation temperatures were measured and compared to standard PLA, PHB, and polypropylene (PP) as reference materials. Furthermore, a comparison between VST and HDT as parameters for heat resistance was made by examining the deformation during contact with hot water. Stereo-complexation and the use of a higher mold temperature seemed the best techniques to obtain PLA-based materials with good heat resistance, while other manipulations had little to no effect on the processed biopolymer. The addition of chain extender to PLA and PHB had no effect on processed polymers, but it did improve the thermal degradation of PLA during processing. Furthermore, hot fill tests showed that higher VST values were more reliable as a heat resistant parameter than HDT values for these kinds of application. The VST values of PHB were similar to PP, suggesting that PHB also provides opportunities as a packaging material for food products that undergo a heat treatment., INTRODUCTION Currently most packaging materials used in the food industry, such as polyethylene terephthalate (PET), polyethylene (PE), polypropylene (PP), and polystyrene (PS), are fossil fuel based. These materials are intensively [...]

Published
2018
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