Daylan A. Tzompa-Sosa

Daylan A. Tzompa-Sosa
Ghent University | UGhent · Faculty of Bioscience Engineering

PhD

About

29
Publications
21,504
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Citations
Introduction
I am a scientist with knowledge in animal science, dairy science and lipid analysis. My current research areas are milk fat triglycerides and characterization of insect oils and fats.
Additional affiliations
September 2014 - present
Wageningen University & Research
Position
  • Pos-Doc position
Description
  • My research focuses on the changes in milk fat triacylglicerol synthesis caused by genetics and nutrition.
April 2014 - present
Wageningen University & Research
Position
  • Coaching groups in Cases of study
Description
  • Supervise the groups for the development of a case of study in different subjects related to Food Technology (e.g. Food Pqckaging)
September 2011 - present
Wageningen University & Research
Position
  • Supervisor of Master thesis
Description
  • Supervision of Master thesis with a duration of 6 months. The supervision includes planning of research, experimental design, statistical analysis, , coaching during laboratory analysis, and correction of thesis.
Education
August 2004 - August 2006
Universidad Autónoma Chapingo
Field of study
  • Food Technology with specialization in Dairy Technology
August 1999 - May 2004
Tecnológico de Monterrey
Field of study
  • Animal Science Engineer

Publications

Publications (29)
Article
There is a growing interest in food products containing insect ingredients in Western countries. However, the focus lies primarily on insect meal while insect oil is a valuable fraction obtained after insect fractionation. This oil contains healthy compounds and a positive sensorial experience. This study proposes a new application for yellow mealw...
Article
Full-text available
Consumer's demand for clean label food ingredients has driven the development of alternative food additives. This study falls within this challenge through valorization of Moringa oleifera leaves grown in Algeria as a natural antioxidant. A methanolic M. oleifera leaves extract (MOLE) was prepared and included in margarine at various levels (400, 6...
Article
Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects ( A. cordifera and B. mellifica ) were studied and compared to commercial insect species ( H. illucens ). The nutritional attributes of i...
Article
Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer’s perception, but a complete substitution remained a challenge due to the presence of off-f...
Article
The variation in lipidome of house cricket, banded cricket, Jamaican field cricket and two-spotted cricket was studied using high-throughput screening techniques for fingerprinting (MALDI TOF MS, GC-MS and LC MS-MS) and well-stablished chromatographic techniques for quantification (HPLC-ELSD, GC- FID). Although the four cricket species were reared...
Article
The rapidly increasing protein demand has led to the pursuit of new protein sources, among which microbial protein (MP) is one of the most promising. Although the nutritional properties of MP are important and often well-studied, the sensory properties of the microbial cells will in part determine the commercial success of the product and are much...
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 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
Including insect ingredients into familiar food products could be a step in enabling a higher acceptance of insects in Western countries. This study investigates the potential of bakery products containing black soldier fly larvae fat (BSF LF) as an ingredient. Sensory and emotional profiling, WTP, liking and product preference were examined for ca...
Article
Full-text available
Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant CCN51, classified as bulk. With the introduction of foreign germplasm in Ecuador and the international demand for high-quality Nacional cocoa, the present study aims to characterize and compare the flavor p...
Article
Full-text available
Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free amino acid (FAA) and volatile profile. Ecuadorian Trinitario beans (Sacha Gold) were sampled after...
Article
Full-text available
In the present study, we aimed to investigate the changes in triacylglycerol (TAG) composition as affected by alterations in the cows' diet due to seasonal variations and genetic factors. For this study, 50 milk fat samples in winter and 50 in summer were used from 25 cows with the DGAT1 KK genotype and 25 cows with the DGAT1 AA genotype. The sampl...
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
Full-text available
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
Full-text available
With the rising interest by consumers for high-quality cocoa products from a clear geographical origin, a rapid analytical method for quality control, authenticity and traceability assessment is of paramount importance. However, the complex mixture of volatiles present in cocoa liquor, the main ingredient for the chocolate production, complicates r...
Article
Full-text available
Insect fractionation and insect ingredient characterisation is of relevance in view of the increase in insect production and demand of insect ingredients worldwide. This study aims to contribute to the knowledge of insect oils that were extracted from insects commercially reared in Europe. Oil was extracted from yellow mealworm, lesser mealworm, ho...
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
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
Full-text available
Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA which are non-randomly esterified into the TAG molecule. This study aimed to determine specific differences on MF TAG profile between summer and winter cow's milk, and to study the feasibility of TAG fragmentation on non-chemically hydrogenated MF usi...
Chapter
Full-text available
Online at https://www.intechopen.com/books/insect-physiology-and-ecology/potential-of-insect-derived-ingredients-for-food-applications _______________________________________ Insects are a sustainable and efficient protein and lipid source, compared with conventional livestock. Moreover, insect proteins and lipids are highly nutritional. Therefore...
Article
Full-text available
- Insect oils and fats are already being used as ingredients in feed. -Becaus insect oils tend to be liquid even at loow temperatures, their application in food industry may be limited. -Could dry fractionation of isnect oils make them more versatile for food applications?
Article
Full-text available
In this study, we characterized the polymorphism of milk fat (MF) with varying TAG compositions during isothermal crystallization at 20ºC. TAG composition of MF from seven individual cows was determined using GC-FID and MALDI-TOF MS and MF polymorphism was studied using X-ray diffraction. Results showed that TAG profile determines the polymorphic b...
Article
Full-text available
Milk fat (MF) triacylglycerols (TAG) determine the physical and functional properties of butter and products rich in MF. To predict these properties, it is necessary to understand the variability of fatty acids, TAG, their associations, and their effect on milk productive traits, days in milk (DIM), and genes related to fat synthesis. Therefore, th...
Article
Full-text available
Abstract In view of future expected industrial bio-fractionation of insects, we investigated the influence of extraction methods on chemical characteristics of insect lipids. Lipids from Tenebrio molitor, Alphitobius diaperinus, Acheta domesticus and Blaptica dubia, reared in the Netherlands, were extracted by two industrial extraction processes (a...
Article
Full-text available
Fatty acids (FA) are nonrandomly distributed within milk fat triacylglycerols (TAG). Moreover, the structure of milk fat TAG differs with feeding regimens. So far, nothing is known about the variation of milk fat TAG structure among individual cows. A deep understanding of the normal variation of TAG structures and the relationships between milk fa...

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Projects

Projects (5)
Archived project
Project
Extract, characterize and apply insect oils/fats and minor lipids in food systems. We investigate their chemical composition as well as their functionality. Moreoever, the consumer's acceptance of food products with insect ingredients is studied.