Davy Van de Walle

Davy Van de Walle
Ghent University | UGhent · Department of Food Safety and Food Quality

Master of Bioscience Engineering

About

86
Publications
60,870
Reads
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3,070
Citations
Citations since 2016
63 Research Items
2650 Citations
20162017201820192020202120220100200300400500600
20162017201820192020202120220100200300400500600
20162017201820192020202120220100200300400500600
20162017201820192020202120220100200300400500600
Introduction
Davy Van de Walle currently works at the Department of Food Technology, Safety and Health, Ghent University. Davy does research in Food Science, more particularly Food Structure and Functionality. His current project is 'GlycoProFit'.

Publications

Publications (86)
Article
Full-text available
Methods to characterize the flow behavior of molten chocolate have been set by International Confectionery Association (ICA) in 2000; however, there is no consensus on an accurate method and it is often followed by misinterpretation of the results. This issue is also influenced by flow phenomena generally recurring in yield-stress materials, such a...
Article
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Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based on roasting degree indicators (moisture content, color, tetramethylpyrazine/trimethylpyrazine ratio), microstructural changes as visualized by cryogenic scanning electronic microscopy (cryo-SEM) and th...
Article
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Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three different starter culture mixtures compared with spontaneous fermentation, regarding microbial communit...
Article
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The impact of microwave roasting cocoa beans on the aroma and phytochemical profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W–55 min, 600 W–35 min, 900 W–20 min) were compared with a chocolate produced from convectively roasted beans (130 °C–30 min). Aroma analysis via HS-SPME-GC-MS in...
Article
Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, bioge...
Article
The influence of phenolic compounds on the enzymatic hydrolysis of cellulose was studied in depth using spectrophotometric techniques, adsorption analysis and Scanning Electron Microscopy (SEM). In this paper for the first time, both possible interactions between phenolic compounds and the enzyme or the substrate were investigated, with the use of...
Article
Nanofibrillar Hydrogels for Cell Growth In article number 2002202, Andre G. Skirtach and co-workers develop nanofibrillar hydrogels by a new and simple self-assembly procedure upon thermal annealing that is shown to be an effective cell growth platform. Biological and medical implications of nanofibrillar structures are discussed. Developing nanofi...
Article
Nanofibrillar structures are of importance in biomedicine, including lung, cardiovascular, liver, skin, neuroscience research, and tissue engineering. Developing advanced materials and interfaces should contribute to uncovering the mechanisms of diseases aiming to find cure. The similarity between the extracellular matrix (ECM) of soft tissue and h...
Article
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Alkalization is an important process in cocoa powder production that affects color and flavor. In this study, the impact of alkalization temperature (60, 70, 80, 90, 100 °C), NaOH concentration (0.59, 1.17, 2.34, 3.59% w/w of cocoa powder) and alkalization time (1 and 10 min) on the physicochemical properties (pH, color) and phytochemical profile (...
Article
ABSTARCT The performance of appropriate instrumental and/or sensory analyses is essential to gain insights into the flavor profile of cocoa products. This three-part review is compiled of an overview of the most commonly used instrumental techniques to study cocoa liquor and chocolate flavor, their perception by a trained panel and the potential re...
Article
Oleogel has attracted the interest of food scientists and the food industry as an interesting alternative for solid fat in food products. Certain hydrophilic polymers, such as gelatin (GTA), are known to form gel structures in water, but fail to structure apolar solvents due to incompatibility. The hydrophilic polymers can only be introduced into a...
Article
Palm sap sugar is a natural sweetener used as a sucrose replacement due to its potential for creating food products with distinctive characteristics. The physicochemical properties of several coarse palm sugars were investigated. In this study, coarse coconut sugars (CCS1, CCS2) and coarse palm sugars (CPS1, CPS2, and CPS3) of Indonesian origin fro...
Article
The possibilities created by tuning the architecture of hydrogels open up extensive opportunities for their application in tissue engineering and biomedicine. A simple and effective procedure is developed here, based on thermal annealing, which affects the alignment of the fibrils and results in a mesh‐like structure. Atomic force microscopy and cr...
Article
The mood pyramid of cocoa, which was previously proposed as a new concept, consists of four levels (flavan-3-ols, methylxanthines, minor compounds and orosensory properties). Roasting is a crucial process for flavor development in cocoa but is likely to have a negative impact on the phytochemicals. We investigated the effect of roasting time (10 –...
Article
Phytosterols (PSs) are insoluble in water and poorly soluble in oil, which hampers their potential as cholesterol level regulator in human. To mitigate this problem, monoglycerides (MGs) were used to modulates the crystallization behavior of PSs. Therefore, the understanding on mixing behavior provides the insight into different aspects of crystall...
Article
The architecture of barley endosperm cell walls is remarkably different from that of other grass species and is affected by germination or malting. Here, the cell wall microstructure is investigated using (bio)chemical analyses, cryo‐scanning electron microscopy (Cryo‐SEM) and confocal laser scanning microscopy (CLSM) as main techniques. Relative p...
Article
The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genet...
Article
The aim of this study was to prepare stable shellac nanoparticles containing a cinnamon bark extract using xanthan gum by anti-solvent precipitation. The nanoparticles were characterized in terms of their gastric pH stability, surface charge, particle size and morphology. The effect of the cinnamon extract loading on the properties of the nanoparti...
Article
Compared to wheat bran, less information on physicochemical characteristics and health related effects is available for bran from other cereals and results are often confounded by residual endosperm. Therefore, the objective of this study was to compare structure and composition of endosperm depleted bran of wheat, rye, oat and maize, and link thes...
Article
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Inadequate or lack of prudent soil fertility management by cocoa farmers leads to nutrient depletion in cocoa production fields. The objective of this study was to assess current soil fertility status of cocoa farms from six cocoa growing regions in Ghana and to derive an integrated soil quality index (SQI). Composite soil samples from 0 to 30 cm d...
Article
Palm sap sugar is a natural sweetener made from sap/nectar collected from the flowers of several species of palm tree. This sugar has been used as a traditional and an alternative sweetener in the South-east and South Asian regions. In these regions, the species of palm tree are found in abundance, with Indonesia and the Philippines being the large...
Article
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In this study, the functionality of colloidal cinnamon nanoparticles in improving the antioxidant activity and suspension stability of a chocolate beverage formulated with two types of cocoa powder (natural and alkalised) was investigated. Cinnamon-loaded nanoparticles based on shellac and xanthan gum prepared using anti-solvent precipitation were...
Article
The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivor...
Article
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The use of alternative equipment for chocolate production is gaining attention in recent times in many countries. This is due to the lower cost of investment and maintenance, multi-functionality, and lower throughput. This study was conducted to investigate the applicability of two of such equipment; melanger and Stephan mixer. In the first set-up,...
Article
Since insects are a promising alternative protein source, the application potential of three insect larvae (Alphitobius diaperinus, Tenebrio molitor and Zophobas morio) for food purposes was explored. To this end, the effect of isothermal heating at 5 different temperatures (70 °C–90 °C) on structure formation in insect batters was studied rheologi...
Article
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Undigestible, insoluble food particles, such as wheat bran, are important dietary constituents that serve as a fermentation substrate for the human gut microbiota. The first step in wheat bran fermentation involves the poorly studied solubilization of fibers from the complex insoluble wheat bran structure. Attachment of bacteria has been suggested...
Article
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The aim of this study was to simultaneously study the effect of meat type (chicken breast and leg meat), animal fat type (selected pork back fats having a low and high degree of saturation), and cooking temperature (60 and 70 °C) on the microstructural and macroscopic properties (water and fat binding, texture, and pH) of cooked sausages. In sausag...
Article
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Dietary modulation can alter the gut microbiota composition and activity, in turn affecting health. Particularly, dietary fibre rich foods, such as wheat bran, are an important nutrient source for the gut microbiota. Several processing methods have been developed to modify the functional, textural and breadmaking properties of wheat bran, which can...
Article
The presence of a fat crystal network throughout the fat droplets of an oil-in-water emulsion is a requisite for partial coalescence. The characteristics of this fat crystal network determine greatly the kinetics of partial coalescence. In this study the fat crystal network was manipulated by altering the cooling rate applied to natural cream. The...
Article
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To address the growing global demand for cocoa, sustainable intensification of its production in West Africa is considered crucial. This paper analyzes the determinants of cocoa productivity and profitability by smallholder farmers in Ghana to provide insights into challenges for future cocoa farming, which will guide the formulation and prioritiza...
Article
An alternative chocolate processing method, which can be applied by small-scale chocolate industries in cocoa producing countries, is highly needed. This work investigated the impact of processing variables and lecithin concentration on the rheological behaviour and microstructural characteristics of dark chocolate produced by means of a ball mill...
Article
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The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity sweeteners in food. Stevioside is the most prevalent steviol glycoside in Stevia rebaudiana plant...
Article
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The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extr...
Article
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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 blen...
Article
The role of molar mass in determining Ca²⁺-ion maximum adsorption capacity of polygalacturonic acid (PGA) and low methylesterified citrus pectin (CP) as well as their interaction energy was established through equilibrium dialysis followed by colorimetric determination of free ions. Modeling of the moles of Ca²⁺-ions bound per mole of galacturonic...
Article
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Flowers have a species-specific functional life span that determines the time window in which pollination, fertilization and seed set can occur. The stigma tissue plays a key role in flower receptivity by intercepting pollen and initiating pollen tube growth toward the ovary. In this article, we show that a developmentally controlled cell death pro...
Article
The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study...
Article
Consumers are becoming more aware of the importance of healthy foods but do not want to bargain on their sweet sins. The pressure to reduce sucrose intake increases but poses major challenges at the technological level. Two main quality defects of fat-based suspensions are adherence and grittiness which are believed to be mainly related to the flow...
Article
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Steviol glycosides from the leaves of the plant Stevia rebaudiana are high-potency natural sweeteners but suffer from a lingering bitterness. The Lactobacillus reuteri 180 wild-type glucansucrase Gtf180-ΔN, and in particular its Q1140E-mutant, efficiently α-glucosylated rebaudioside A (RebA), using sucrose as donor substrate. Structural analysis of...
Article
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A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstru...
Article
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Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influ...
Article
The molecular structure of pectin, a cell wall polysaccharide in fruits and vegetables, greatly determines its functionality. Owing to its solubility characteristics, pectin is naturally present in the particle and liquid (serum) phase of plant-based dispersions (e.g. pure´es) that can influence product functionality. The objective of the present s...
Article
Cost-efficient (bio)chemical production processes are essential to evaluate the commercial and industrial applications of promising carbohydrates and later-on also to ensure economically viable production processes. Here, the synthesis of the naturally occurring disaccharide kojibiose (2-O-α-D-glucopyranosyl-D-glucopyranoside) was evaluated using d...
Article
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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 o...
Article
In order to modify the self-assembly of sucrose esters (SEs) in sunflower oil, we added sunflower lecithin (SFL) as co-surfactant. It is hypothesized that SFL modifies the self-assembly of SEs by interrupting the extensive hydrogen bonding between SEs monomers. The addition of SFL into SEs induced gelation of the mixed surfactant system oleogels at...
Article
Full-text available
Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower w...
Article
Cinnamon and cocoa are known to be valuable sources of bioactive phytochemicals, mainly the polyphenols. This paper investigates the potential antioxidant activity of cinnamon and cocoa extract and the interaction of their mixtures by various in vitro tests. Moreover, the combination effect of their constituents in a binary mixture was studied. Two...
Article
Full-text available
The main objective of this study was to investigate the effect of combining a high-melting wax (sunflower wax or rice bran wax) with a low-melting wax (berry wax or BEW) on the crystallization and gelation behavior of the corresponding wax-based oleogels in rice bran oil (RBO). Sunflower wax (SW) and rice bran wax (RBW) have a similar chemical comp...
Article
Full-text available
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...
Article
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Although cocoa butter (CB) is an ideal fat for the use in chocolate, limited supply, high demand and fluctuating prices lead the industry to look for alternatives. In the present study, physicochemical properties of commercially available cocoa butter equivalents (CBE) and hard palm mid fraction (PMF) are compared with those of CB. Subsequently, th...
Article
Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and polydextrose on rheological properties, mechanical and melting characteristics of sugar-free dark choc...
Article
Fat bloom is one of the main quality problems in the chocolate industry. A bloomed chocolate product is characterized by the loss of its initial gloss and the formation of a grey-whitish haze, which makes the product unappealing from a consumer point of view. In the industry, most of the fat bloom related problems arise in filled chocolate products...
Article
Full-text available
Oleogelation has recently emerged as a subject of growing interest among industrial and academic researchers. One of the main concerns when working with oleogels is finding the ideal food-grade oleogelators with right functionalities and universal applications. Identifying synergistic combinations of well-known food ingredients could possibly help...
Article
To provide more insight into the cation facilitated pectin-gel structure-function relationship, the microstructure of pectin-gels was explored using cryo-scanning electron microscopy (Cryo-SEM) in combination with physiochemical and rheological analysis. Pectin with different degrees of methylesterification, DM, was obtained from commercial citrus...
Article
In this research, food-grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17, 33 and 50%wt) to form a continuous fat phase reduced in saturated fatty acids. We explored the crystallization and gelling behavior of the wax-based palm-blend mixtures, and those of the fillin...