Jim Van Durme

Evaluation of the volatile composition and sensory properties of five species of microalgae.

Due to their high content of polyunsaturated fatty acids, antioxidants, and proteins, microalgae hold a lot of potential for nutritional applications. When microalgae are integrated into foodstuffs, the aroma is an important aspect to consider. In this study the aroma properties of microalgae were studied by correlating data on the volatile composition with sensory evaluations. Four species of marine microalgae ( Botryococcus braunii, , Rhodomonas , Tetraselmis species, and Nannochloropsis oculata ) and one fresh water microalga ( Chlorella vulgaris ) were investigated. Multivariate data processing revealed that microalgal samples having a seafood-like odor character contain high levels of sulfuric compounds (dimethyl disulfide, dimethyl trisulfide, and methional), diketones, α-ionone, and β-ionone. Fresh green, fruity flavors were linked with typical aldehydes such as 2,4-alkadienals and 2,4,6-alkatrienals. The presence of these compounds in fresh microalga pastes is explained by aroma formation mechanisms such as enzymatic lipid oxidation, enzymatic and chemical degradation of dimethylsulfoniopropionate (generating dimethyl sulfide), phenylalanine (generating benzaldehyde), and carotenoids (generating ionones).

Removal of atrazine in water by combination of activated carbon and dielectric barrier discharge

Efficiency of modern wastewater treatment plants to remove or decompose persistent contaminants in low concentration is often insufficient to meet the demands imposed by governmental laws. Novel, efficient and cheap methods are required to address this global issue. We developed a new type of plasma reactor, in which atrazine decomposition by atmospheric dielectric barrier discharge (DBD) in dry air is combined with micropollutant adsorption on activated carbon textile and with extra bubbling of generated ozone. Investigation of reaction kinetics and by-product analysis shows that increasing input power with a factor 3.5 leads to deeper atrazine oxidation without significantly changing energy yield of atrazine removal. By-products of first and later generations are detected with HPLC-MS analysis in water and adsorbed on the activated carbon textile. Our reactor is compared in energy efficiency with reactors described in literature, showing that combination of plasma discharge with pollutant adsorption and ozone recycling is attractive for future applications of water treatment.

Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils

Microalgae are the primary producers of omega-3 LC-PUFA, which are known for their health benefits. Their oil may thus be a potential alternative for fish oil. However, oxidative and hydrolytic stability of omega-3 LC-PUFA oils are important parameters. The purpose of this work was therefore to evaluate these parameters in oils from photoautotrophic microalgae (Isochrysis, Phaeodactylum, Nannochloropsis gaditana, and Nannochloropsis sp.) obtained with hexane/isopropanol (HI) and hexane (H) and compare them with commercial omega-3 LC-PUFA oils. When the results of both the primary and secondary oxidation parameters were put together, it was clear that fish, tuna, and heterotrophic microalgae oil are the least oxidatively stable oils, whereas krill oil and the microalgae oils performed better. The microalgal HI oils were shown to be more oxidatively stable than the microalgal H oils. The hydrolytic stability was shown not to be a problem during the storage of any of the oils.

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is palm sap-based sugar. This work investigated the impact of sucrose replacement by coconut sugar (CCS1 and CCS2) and palm sugar (CPS1, CPS2 and CPS3) on the quality attributes of dark chocolate, more particularly colour, hardness, flow behaviour and aroma profile. The results showed that chocolates formulated with palm sap-based sugar were lighter in colour and harder than the reference chocolate made with sucrose, which could be attributed to a lower particle density and a higher moisture of palm sap-based sugar than that of sucrose. Analysis of the major volatile compounds recorded the presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) and high concentration of pyrazine-based compounds in the palm sap-based sugar-sweetened chocolates. The former compound (DDMP) was, however, absent in the sucrose-sweetened dark chocolate. The physicochemical properties of the sugars also had a significant effect on the rheological behaviour of the final chocolates with chocolates formulated with coconut sugar recording the highest Casson viscosity. With regard to fat melting, chocolates sweetened with palm sap-based sugar and sucrose exhibited similar melting range temperature. Palm sap-based sugar nevertheless seems to have great potential for dark chocolate applications with additional health benefits.

Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.

Today, the cocoa industry is in great need of faster and robust analytical techniques to objectively assess incoming cocoa quality. In this work, inline roasting hyphenated with a cooled injection system coupled to a gas chromatograph-mass spectrometer (ILR-CIS-GC-MS) has been explored for the first time to assess fermentation quality and/or overall aroma formation potential of cocoa. This innovative approach resulted in the in-situ formation of relevant cocoa aroma compounds. After comparison with data obtained by headspace solid phase micro extraction (HS-SPME-GC-MS) on conventional roasted cocoa beans, ILR-CIS-GC-MS data on unroasted cocoa beans showed similar formation trends of important cocoa aroma markers as a function of fermentation quality. The latter approach only requires small aliquots of unroasted cocoa beans, can be automatated, requires no sample preparation, needs relatively short analytical times (<1h) and is highly reproducible.

Degradation of AB25 dye in liquid medium by atmospheric pressure non-thermal plasma and plasma combination with photocatalyst TiO2

Abstract In this work, degradation of the anthraquinonic dye Acid Blue 25 by non-thermal plasma at atmospheric pressure with and without photocatalyst is investigated. Titanium dioxide (TiO2) is used as a photocatalyst. The dye degradation by plasma in the presence of TiO2 is investigated as a function of TiO2 concentration, dye concentration and pH. The degradation rate is higher in acidic solutions with pH of 2 to 4.3, especially at pH 2, and decreases to 0.38 mg L-1 min-1 with the increase of pH from 2 to 5.65. A similar effect is observed in basic media, where a higher degradation rate is found at pH = 10.3. The degradation rate increases in the presence of TiO2 compared to the discharge without photocatalysis. The results show that the degradation of the dye increases in the presence of TiO2 until the catalyst load reaches 0.5 g L-1 after which the suppression of AB25 degradation is observed. The results indicate that the tested advanced oxidation processes are very effective for the degradation of AB25 in aqueous solutions. Graphical Abstract

Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate

Palm sugar is highly produced and patronised in the south-eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore, chocolates sweetened with palm sugar displayed a distinctive aroma profile with the abundant presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and pyrazine-based compounds. Applying the alternative processing method leaded to the production of chocolate with rather high degree of agglomeration and viscosity as compared to chocolate produced by means of conventional processing. Moreover, the alternative processing method resulted in the presence of myrcene, β-trans-ocimene and isoamyl acetate which were not observed in the conventionally produced chocolates. The alternative processing method, however, seems to have potential for small-scale production of dark chocolate sweetened with palm sugar.

Rapid method for the simultaneous detection of boar taint compounds by means of solid phase microextraction coupled to gas chromatography/mass spectrometry

Because of animal welfare issues, the voluntary ban on surgical castration of male piglets, starting January 2018 was announced in a European Treaty. One viable alternative is the fattening of entire male pigs. However, this can cause negative consumer reactions due to the occurrence of boar taint and possibly lead to severe economic losses in pig husbandry. In this study, headspace solid phase microextraction (HS-SPME) coupled to GC-MS was used in the development and optimization of a candidate method for fast and accurate detection of the boar taint compounds. Remarkably fast extraction (45s) of the boar taint compounds from adipose tissue was achieved by singeing the fat with a soldering iron while released volatiles were extracted in-situ using HS-SPME. The obtained method showed good performance characteristics after validation according to CD 2002/657/EC and ISO/IEC 17025 guidelines. Moreover, cross-validation with an in-house UHPLC-HR-Orbitrap-MS method showed good agreement between an in-laboratory method and the new candidate method for the fast extraction and detection of skatole and androstenone, which emphasizes the accuracy of this new SPME-GC-MS method. Threshold detection of the boar taint compounds on a portable GC-MS could not be achieved. However, despite the lack of sensitivity obtained on the latter instrument, a very fast method with run-to-run time of 3.5min for the detection of the boar taint compounds was developed.

Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae

Microalgae have already shown their potential as an alternative source of n-3 LC-PUFA. In this study, 5 different microalgal species (Isochrysis, Nannochloropsis, Phaeodactylum, Porphyridium and Schizochytrium) were added to an acidic model system and screened on their potential use in acidic food matrices. The impact of mechanical and thermal processing on the model systems was studied by analyzing the amount of n-3 LC-PUFA, free fatty acids, carotenoids, lipid polymers and the oxidative stability. A (limited) reduction of n-3 LC-PUFA was observed. Thermal alterations combined with the presence of free fatty acids seemed to be the causing factor for this decrease. Furthermore, the oxidative stability of model systems enriched with photoautotrophic microalgae was significantly higher than of those enriched with heterotrophic microalgae. It can therefore be concluded that photoautotrophic microalgae low in initial free fatty acid content are a promising source of n-3 LC-PUFA in thermally processed acidic food systems.

Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends

Palm sap sugar is a natural alternative sweetener that can be made from the sap/nectar of several species of palm tree flowers. In this work, a thorough investigation about the impact of chemical composition and physical properties of palm sugar on the formation of aroma and appearance of dark chocolate was carried out. Five sucrose–palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100, were used as sweetener. The results showed that a higher concentration of some alkyl pyrazines, alkyl furans, alkyl alcohols, 2-acetylpyrrole, and acetic acid observed in the palm sugar-sweetened dark chocolate could be attributed to the aroma profile of palm sugar. In addition, there were some aroma volatiles which were only observed in palm sugar-sweetened dark chocolate, such as 2-furoic acid, 3-hydroxy-2-butanone, 1-hydroxy-2-propanone, 2,3-dihydro-5-dihydroxy-6-methyl-4H-pyran-4-one, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). The higher the proportion of palm sugar, the higher the concentration of these volatiles. Aside from this, the presence of more amorphous sugar was probably responsible for a higher concentration of aroma volatiles in chocolates containing palm sugar. Regarding the chocolate appearance, the effect of particle size in determining the colour was less pronounced than the effect of particle density and possible sugar network formation in the chocolate. The latter factor, might affect the surface roughness, resulting in different colour parameters. It seemed that the Maillard reaction during chocolate processing, which may influence the aroma profile and darkness of chocolate, occurred in much lesser extent that in the palm sugar production.