Koen Dewettinck

Koen Dewettinck
Ghent University | UGhent · Food Technology Safety and Health

About

497
Publications
197,048
Reads
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16,605
Citations
Citations since 2016
176 Research Items
11445 Citations
201620172018201920202021202205001,0001,5002,000
201620172018201920202021202205001,0001,5002,000
201620172018201920202021202205001,0001,5002,000
201620172018201920202021202205001,0001,5002,000
Additional affiliations
January 2001 - December 2012
Universiteit Gent
October 1999 - May 2020
Ghent University
Position
  • Chair
January 1999 - May 2020
Ghent University
Position
  • Professor (Full)

Publications

Publications (497)
Article
Purpose There is a growing interest in measuring emotions evoked by food products to gain additional insights in how consumers perceive and choose food products. The aim of this study was to investigate if consumers' emotions are influenced by flavour, gender, consumption habits, actual tasting or consumer attitude towards a product. Chocolate was...
Article
Oleogelation offers the possibility to reduce the saturated fatty acid (SAFA) content while maintaining the desired organoleptic properties. Hereby, SAFAs are replaced by other structurants which can create a three‐dimensional network that immobilizes the liquid oil. Depending on the type of structurants, different structuring routes are identified...
Article
Low-moisture part-skim mozzarella was dry-salted with sodium orthophosphate, sodium pyrophosphate or sodium citrate to examine the impact on its functional properties after 14 d of storage at 4 °C. Relative to the control, dry-salting the cheese with sodium pyrophosphate impaired flow and extensibility after heating, whereas those dry-salted with s...
Conference Paper
Fat suspensions, i.e. heterogenous mixtures of solid particles in a fat, are omnipresent in food products. Depending on the temperature, the lipid phase consists of a liquid and a solid fraction, often expressed as solid fat content (SFC). In suspensions, the solid particles also tend to affect the SFC, which makes it an important parameter to stud...
Conference Paper
Saturated fats are widely present as components in fat-rich products because of their structuring and organoleptic properties. Nevertheless, their intake needs to be limited from a nutritional perspective. Therefore, alternative approaches for oil structuring are necessary to produce a solid-like fat with a reduced saturated fat content. However, t...
Conference Paper
Water-in-oil emulsions are metastable systems in which water is dispersed in an oil continuous matrix. Typical food examples are margarine and fat spreads. In recent years, the fat industry has been seeking to create surfactant-free fat-rich products. Hence, scientific efforts are needed to overcome inherent reformulation challenges. This research...
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
Full-text available
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
Background: In addition to its role in the digestive system, the peritrophic membrane (PM) provides a physical barrier protecting the intestine from abrasion and against pathogens. Because of its sensitivity to RNAi, the notorious pest insect, the Colorado potato beetle (CPB, Leptinotarsa decemlineata), has become a model insect for functional stu...
Article
Full-text available
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
This study aims to interpret the early-stage rheology of alkali-activated slag (AAS) paste from microstructure perspectives. The microstructures visualized by cryogenic scanning electron microscopy (cryo-SEM) revealed the essential distinction between hydroxide and silicate-activated slag pastes. The hydroxide-based mixture showed typical suspensio...
Article
Heating aqueous solutions of ovalbumin (OVA) may cause gel formation. When heated at pH conditions close to the protein's isoelectric point (towards neutral pH), turbid particulate gels are formed, whereas at acidic pH fine-stranded, transparent gels are formed already at lower concentrations. Here, transparent gels were formed when subjecting 2.0%...
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...
Preprint
Oleogelation offers the possibility to reduce the saturated fatty acid (SAFA) content while maintaining the desired organoleptic properties. Hereby, SAFA are replaced by other structurants which can create a three-dimensional network that immobilizes the liquid oil. Depending on the type of structurants, different structuring routes are identified....
Article
Background and Aims Foliar water uptake has recently been suggested as a possible mechanism for the restoration of hydraulically dysfunctional xylem vessels. In this paper we used a combination of ecophysiological measurements, X-ray microcomputed tomography (microCT) and cryo-scanning electron microscopy (cryo-SEM) during a drought treatment to fu...
Article
Full-text available
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
Oil-in-water-in-oil (O/W/O) double emulsions are recognized as an advanced design route for oil structuring that shows promising applications in the pharmaceutical, cosmetic, and food fields. This review summarizes the main research advances of O/W/O double emulsions over the past two decades. It mainly focuses on understanding the preparation stra...
Article
Fat crystallisation in emulsions is a complex process. One of the important parameters is the solid fat content (SFC). Up to now, there is no standardised method to measure the SFC in emulsions, let alone to determine the SFC of the fat inside droplets, thus avoiding the signal of the aqueous phase. This work evaluates the capabilities of deconvolu...
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...
Chapter
Shortenings and margarines are semi-solid lipid-continuous products which are traditionally structured by triacylglycerols containing mainly trans or saturated fatty acids. Since an overconsumption of trans and saturated fatty acids is linked with cardiovascular health diseases, alternative structurants are investigated. In this respect, natural wa...
Article
Pea protein-based delivery systems have drawn much attention in the food and pharmaceutical fields in recent years. However, its broad application faces great limitations because of the low solubility. Here, we present a novel and effective approach to overcome this difficulty and enhance the techno-functional characteristics, especially emulsifyin...
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
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
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
Full-text available
Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. T...
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
Full-text available
It is well known that shear has an effect on fat crystallization. Whereas rheo-NMR has been used to study the impact of shear on the crystallization kinetics in the past, these methods mostly used a simple Teflon mixing shaft inside a sophisticated NMR instrument to apply shear to the sample. However, this method did not enable the determination of...
Article
Hypothesis It is expected that low resolution (LR) NMR diffusometry enables (more) accurate water droplet size determination for solid-fat based water-in-oil (W/O) emulsions with (sub)-micron size water droplets in comparison to liquid-oil based W/O emulsions due to hindered extra-droplet water diffusion. Experiments W/O emulsions with a volume-wei...
Article
Full-text available
The polymorphic state of edible fats is an important quality parameter in fat research as well as in industrial applications. Nowadays, X-ray diffraction (XRD) is the most commonly used method to determine the polymorphic state. However, quantification of the different polymorphic forms present in a sample is not straightforward. Differential Scann...
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
Full-text available
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
Full-text available
To date, little attention has been paid to the genotypic plasticity and influence of the fermentation process on gene functions and biological processes in cacao beans. The primary tools for such analyses are gene expression studies with reverse transcription quantitative PCR (RT-qPCR). While this is a well-appreciated technique, it is only reliabl...
Article
A novel technique based on ¹H‐HR‐NMR diffusometry is presented to investigate oil diffusion on the (sub)‐micron scale level in fat crystal networks in‐situ and in a non‐destructive way. The use of a high‐gradient probe enabled the observation of the time (Δ)‐dependent diffusion behavior in fat blends (FBs) of different solid fat content (SFC), as o...
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
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
Sustainable intensification of cocoa systems should embrace, among others, poverty alleviation and climate change policies. Using data from 710 households in Ghana, we showed that only 33 and 15% of cocoa producing families acquire sufficient income from cocoa to reach ‘living income’ according to World Bank assumptions with respectively actual yie...
Article
Much attention has been drawn to the utilization of plant proteins as food ingredients because of an increasing demand for protein-rich foods with improved nutritional and functional properties. One method to meet these exigencies is co-precipitation. The aim of this study was to evaluate solubility, foaming and emulsification properties of whey pr...
Article
In insects, the identity of body segments is controlled by homeotic genes and the knockdown of these genes during embryogenesis can lead to an abnormal development and/or atypical phenotypes. The main goal of this study was to investigate the involvement of labial (lab), deformed (dfd), sex comb reduced (scr), extradenticle (exd) and proboscipedia...
Article
The effect of different dosages of anhydrous milk fat (AMF) (25%, 50% and 75%, w/w) on shear-crystallization of fat blends made of refined palm oil, refined palm stearin, and rapeseed oil was studied. Classical techniques as differential scanning calorimetry (DSC), pulsed field gradient nuclear magnetic resonance (pfg-NMR), rheometer, and X-ray dif...
Article
Sedimentation of particles in cocoa drink is a technological challenge for the food industry. This study investigates the effect of different stabilizers (alginate, xanthan gum or carrageenan) on the suspension stability of cinnamon-cocoa drink made from 2 types of cocoa powder (natural or alkalized). Rheological and microstructural properties dete...
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
In this study, we have investigated the interfacial and emulsion stabilizing properties of heat-induced whey protein isolate (WPI) aggregates prepared in the presence or absence of low-methoxy pectin (LMP). Sub-micron complex particles were formed by heating of oppositely charged WPI and LMP at different WPI:LMP mass ratios. The Quartz Crystal Micr...
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
This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts to improve the health-promoting properties of white chocolate. LC-HRMS analysis was employed to obtain information regarding the phytochemical content while the phosphomolybdenum, FRAP and DPPH assays were used to determine antioxidant activity of cinnamon ext...
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
Commercial shortenings and margarines are mainly produced via rapid cooling with scraped surface heat exchangers (SSHE) and therefore, controlling fat crystallization in the cooling process of these systems plays an important role. In this study, four batches of puff pastry shortening were produced from palm oil blends containing 25% and 50% anhydr...
Article
In this study, nanoemulsions were formulated as nano-lipid carriers (NLCs) for lutein, a bioactive compound. Two different beverage grade emulsifiers, i.e. octenyl modified starch (OMS) and sucrose monostearate (SMS), were compared to evaluate their effect on different physicochemical characteristics of the fabricated nanocarriers. The results sugg...
Article
Full-text available
Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue has shown many difficulties and requires optimization. Furthermore, cacao beans are mostly found at...
Article
The milk fat globule membrane (MFGM) contains proteins and polar lipids making this complex mixture a good emulsifier. In this study, MFGM material was isolated from reconstituted buttermilk using microfiltration and further separated into MFGM protein concentrate and polar lipid concentrate using solvent fractionation. The emulsifying properties o...
Article
Full-text available
Vietnam has the potential to become a larger cocoa producer as the country experiences climatic conditions favorable to the growth of the crop. However, to enable a high cacao quality, genetic methods are required to identify and conserve promising cacao cultivars. Previous research as discussed by Everaert et al. (2017), using 14 microsatellite (S...
Article
The application of dynamic-crystallization (a combination of shear with rapid cooling) often plays an important role in the production of industrial fat-based products such as shortenings/margarines but has been rarely reported. In this study, three blends of palm oil (PO) with anhydrous milk fat (AMF) (0, 25 and 50% AMF, w/w) were rapidly crystall...
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
Milk fat globule membrane (MFGM) fragments were isolated from reconstituted buttermilk (BM-MFGM) and from buttermilk whey (whey-MFGM) and used to make recombined cream. Besides, the commercial dairy ingredient, Lacprodan® PL20, a material rich in milk polar lipids and proteins, was used as another MFGM source. Recombined cream was prepared by homog...
Article
Biomaterials engineered with specific cell binding sites, tunable mechanical properties, and complex architectures are essential to control cell adhesion and proliferation. The influence of the local properties, such as the local hardness and stability on the interaction with cells, has not been yet fully understood and exploited. This is particula...
Article
Full-text available
p>The cinnamon extract-loaded nanoparticles with high phenolic content and antioxidant activity were successfully developed in a previous study. This study aimed to investigate the radical scavenging activity in 2.2-diphenyl-1-picrylhydrazyl system and stability of the nanoparticles under heat treatment. This study is important for directing the ap...
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
Lacprodan®PL20, a material rich in protein and polar lipids, was incorporated into set yoghurts produced from non-homogenized raw milk. The set yoghurts were prepared using 2, 4 and 6% Lacprodan®PL20 concentrations, but the control sample was only supplemented with skim milk powder. The effect of Lacprodan®PL20 on the physical, chemical properties,...
Article
Dynamic Light Scattering (DLS) is a well-known (sub)micron particle size analysis technique. As such, it should be a valuable technique for water droplet size determination in (sub)micron water-in-oil emulsions. In this study, the sample pretreatment conditions were optimized in order to enable accurate droplet size determination by DLS. Whereas DL...
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
Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported on their longterm storage: the appearance of granular crystals or grains which are regarded as unwanted because of the deflecting visual appearance and the negative mouth feel during consump...