English name: Laboratory Food and Lipids
Parent institute: KU Leuven; Group Science, Engineering and Technology; Department of Microbial and Molecular Systems (KULeuven-M²S), more
MRG keywords (3) : Biochemistry; Microbiology; Nutrition
Address: Etienne Sabbelaan 53
8500 Kortrijk Belgium
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Type: Scientific
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1 Director: Head of the department 2 Marine scientist: Works in this research group and acts as (co-)author in at least one marine publication in the last 5 years. 3 Specialized personnel: Provides administrative or technical support to marine scientific research.
Abstract: |
The Food and Lipids lab concentrates its research on the lipid (fat) fraction of foodstuffs. On the one hand, lipids are often under pressure from a health-conscious point of view but on the other hand they are essential for the sensory (e.g. taste), nutritional (e.g. essential fatty acids, fat soluble vitamins) and technological (e.g. spreadibility) properties of fat-rich food products. The mission of the laboratory is thus to conduct research facilitating the production of healthy/ier fat-rich food products without compromising the taste or the technological functionality.
The marine research of the laboratory is related (i) to autotrophic microalgae as new sources of nutritionally-interesting lipids and (ii) to the use of seaweed in food products and changes during its processing. For the microalgae, the current focus is on the long-chain omega-3 fatty acids EPA and DHA, although work is also done on (phyto)sterols, carotenoids and other lipid-soluble antioxidants. The research investigates the possibilities of the microalgae (from a composition point of view) and how they can be applied in foodstuffs and nutraceuticals (downstream processing). Work is being done on drying, cell disruption, extraction and incorporation of biomass and oil in foodstuffs. For seaweed, the focus is on the use of the full biomass in foodstuffs and the role of lipids, pigments and antioxidants on the product quality. |
Publications (31) |
Top | Persons | Projects |
( 30 peer reviewed ) split up filter
Verwee, E.; van de Walle, D.; De Bruyne, M.; Mienis, E.; Sekulic, M.; Chaerle, P.; Vyverman, W.; Foubert, I.; Dewettinck, K. (2024). Visualisation of microalgal lipid bodies through electron microscopy. J. Microsc. 293(2): 118-131. https://dx.doi.org/10.1111/jmi.13259, more
Mienis, E.; Vandamme, D.; Foubert, I. (2023). Enzyme-assisted disruption of oleaginous microalgae to increase the extraction of lipids: Nannochloropsis as a case study. Current Opinion in Food Science 51: 101034. https://dx.doi.org/10.1016/j.cofs.2023.101034, more
Rao, N.R.H.; Gonzalez-Torres, A.; Tamburic, B.; Wong, Y.W.; Foubert, I.; Muylaert, K.; Henderson, R.K.; Vandamme, D. (2023). The influence of physical floc properties on the separation of marine microalgae via alkaline flocculation followed by dissolved air flotation. Algal Research 71: 103024. https://dx.doi.org/10.1016/j.algal.2023.103024, more
Demets, R.; Van Broekhoven, S.; Gheysen, L.; Van Loey, A.; Foubert, I. (2022). The potential of Phaeodactylum as a natural source of antioxidants for fish oil stabilization. Foods 11(10): 1461. https://dx.doi.org/10.3390/foods11101461, more
Bernaerts, T.M.M.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2019). The potential of microalgae and their biopolymers as structuring ingredients in food: a review. Biotechnol. Adv. 37(8): 107419. https://dx.doi.org/10.1016/j.biotechadv.2019.107419, more
Gheysen, L.; Lagae, N.; Devaere, J.; Goiris, K.; Goos, P.; Bernaerts, T.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of Nannochloropsis sp. dosage form on the oxidative stability of n-3 LC-PUFA enriched tomato purees. Food Chemistry 279: 389-400. https://dx.doi.org/10.1016/j.foodchem.2018.12.026, more
Gheysen, L.; Demets, R.; Devaere, J.; Bernaerts, T.; Goos, P.; Van Loey, A.; De Cooman, L.; Foubert, I. (2019). Impact of microalgal species on the oxidative stability of n-3 LC-PUFA enriched tomato puree. Algal Research 40: 101502. https://dx.doi.org/10.1016/j.algal.2019.101502, more
Balduyck, L.; Bruneel, C.; Goiris, K.; Dejonghe, C.; Foubert, I. (2018). Influence of high pressure homogenization on free fatty acid formation in Nannochloropsis sp. European Journal of Lipid Science and Technology 120(4): 1700436. https://dx.doi.org/10.1002/ejlt.201700436, more
Bernaerts, T.M.M.; Panozzo, A.; Verhaegen, K.A.F.; Gheysen, L.; Foubert, I.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2018). Impact of different sequences of mechanical and thermal processing on the theological properties of Porphyridium cruentum and Chlorella vulgaris as functional food ingredients. Food & Function 9(4): 2433-2446. https://dx.doi.org/10.1039/c8fo00261d, more
Bernaerts, T.M.M.; Gheysen, L.; Kyomugasho, C.; Kermani, Z.J.; Vandionant, S.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Comparison of microalgal biomasses as functional food ingredients: focus on the composition of cell wall related polysaccharides. Algal Research 32: 150-161. https://dx.doi.org/10.1016/j.algal.2018.03.017, more
Bernaerts, T.M.M.; Kyomugasho, C.; Van Looveren, N.; Gheysen, L.; Foubert, I.; Hendrickx, M.E.; Van Loey, A.M. (2018). Molecular and rheological characterization of different cell wall fractions of Porphyridium cruentum. Carbohydrate Polymers 195: 542-550. https://dx.doi.org/10.1016/j.carbpol.2018.05.001, more
Gheysen, L.; Bernaerts, T.; Bruneel, C.; Goiris, K.; Van Durme, J.; Van Loey, A.; De Cooman, L.; Foubert, I. (2018). Impact of processing on n-3 LC-PUFA in model systems enriched with microalgae. Food Chemistry 268: 441-450. https://dx.doi.org/10.1016/j.foodchem.2018.06.112, more
Vandamme, D.; Gheysen, L.; Muylaert, K.; Foubert, I. (2018). Impact of harvesting method on total lipid content and extraction efficiency for Phaeodactylum tricornutum. Separation and Purification Technology 194: 362-367. https://dx.doi.org/10.1016/j.seppur.2017.10.035, more
Balduyck, L.; Stock, T.; Bijttebier, S.; Bruneel, C.; Jacobs, G.; Voorspoels, S.; Muylaert, K.; Foubert, I. (2017). Integrity of the microalgal cell plays a major role in the lipolytic stability during wet storage. Algal Research 25: 516-524. https://dx.doi.org/10.1016/j.algal.2017.06.013, more
Bernaerts, T.M.M.; Panozzo, A.; Doumen, V.; Foubert, I.; Gheysen, L.; Goiris, K.; Moldenaers, P.; Hendrickx, M.E.; Van Loey, A.M. (2017). Microalgal biomass as a (multi) functional ingredient in food products: Rheological properties of microalgal suspensions as affected by mechanical and thermal processing. Algal Research 25: 452-463. https://dx.doi.org/10.1016/j.algal.2017.05.014, more
Alam, M.A.; Vandamme, D.; Chun, W.; Zhao, X.; Foubert, I.; Wang, Z.; Muylaert, K.; Yuan, Z. (2016). Bioflocculation as an innovative harvesting strategy for microalgae. Reviews in Environmental Science and Bio/Technology 15(4): 573-583. https://dx.doi.org/10.1007/s11157-016-9408-8, more
Lama, S.; Muylaert, K.; Karki, T.B.; Foubert, I.; Henderson, R.K.; Vandamme, D. (2016). Flocculation properties of several microalgae and a cyanobacterium species during ferric chloride, chitosan and alkaline flocculation. Bioresour. Technol. 220: 464-470. https://dx.doi.org/10.1016/j.biortech.2016.08.080, more
Lemahieu, C.; Bruneel, C.; Dejonghe, C.; Buyse, J.; Foubert, I. (2016). The cell wall of autotrophic microalgae influences the enrichment of long chain omega-3 fatty acids in the egg. Algal Research 16: 209-215. https://dx.doi.org/10.1016/j.algal.2016.03.015, more
Balduyck, L.; Veryser, C.; Goiris, K.; Bruneel, C.; Muylaert, K.; Foubert, I. (2015). Optimization of a Nile Red method for rapid lipid determination in autotrophic, marine microalgae is species dependent. J. microbiol. methods 118: 152-158. https://dx.doi.org/10.1016/j.mimet.2015.09.009, more
Vandamme, D.; Pohl, P.; Beuckels, A.; Foubert, I.; Brady, P.; Hewson, J.; Muylaert, K. (2015). Alkaline flocculation of Phaeodactylum tricornutum induced by brucite and calcite. Bioresour. Technol. 196: 656-661. https://dx.doi.org/10.1016/j.biortech.2015.08.042, more
Vandamme, D.; Beuckels, A.; Markou, G.; Foubert, I.; Muylaert, K. (2015). Reversible flocculation of microalgae using magnesium hydroxide. Bioenergy Research 8(2): 716-725. https://dx.doi.org/10.1007/s12155-014-9554-1, more
Ryckebosch, E.; Cuéllar Bermúdez, S.P.; Termote-Verhalle, R.; Bruneel, C.; Muylaert, K.; Parra-Saldivar, R.; Foubert, I. (2014). Influence of extraction solvent system on the extractability of lipid components from the biomass of Nannochloropsis gaditana. J. Appl. Phycol. 26(3): 1501-1510. https://dx.doi.org/10.1007/s10811-013-0189-y, more
Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Muylaert, K.; Foubert, I. (2014). Influence of extraction solvent system on extractability of lipid components from different microalgae species. Algal Research 3: 36-43. https://dx.doi.org/10.1016/j.algal.2013.11.001, more
Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Goiris, K.; Muylaert, K.; Foubert, I (2014). Nutritional evaluation of microalgae oils rich in omega-3 long chain polyunsaturated fatty acids as an alternative for fish oil. Food Chemistry 160: 393-400. https://dx.doi.org/10.1016/j.foodchem.2014.03.087, more
Bruneel, C.; Lemahieu, C.; Fraeye, I.; Ryckebosch, E.; Muylaert, K.; Buyse, J.; Foubert, I. (2013). Impact of microalgal feed supplementation on omega-3 fatty acid enrichment of hen eggs. J. Funct. Foods 5(2): 897-904. https://dx.doi.org/10.1016/j.jff.2013.01.039, more
Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Lemahieu, C.; Muylaert, K.; Van Durme, J.; Goiris, K.; Foubert, I. (2013). Stability of omega-3 LC-PUFA-rich photoautotrophic microalgal oils compared to commercially available omega-3 LC-PUFA oils. J. Agric. Food Chem. 61(42): 10145-10155. https://dx.doi.org/10.1021/jf402296s, more
Fraeye, I.; Bruneel, C.; Lemahieu, C.; Buyse, J.; Muylaert, K.; Foubert, I. (2012). Dietary enrichment of eggs with omega-3 fatty acids: a review. Food Res. Int. 48(2): 961-969. http://dx.doi.org/10.1016/j.foodres.2012.03.014, more
Goiris, K.; Muylaert, K.; Fraeye, I.; Foubert, I.; De Brabanter, J.; De Cooman, L. (2012). Antioxidant potential of microalgae in relation to their phenolic and carotenoid content. J. Appl. Phycol. 24(6): 1477-1486. https://dx.doi.org/10.1007/s10811-012-9804-6, more
Ryckebosch, E.; Bruneel, C.; Muylaert, K.; Foubert, I. (2012). Microalgae as an alternative source of omega-3 long chain polyunsaturated fatty acids. Lipid Technol. 24(6): 128-130. https://dx.doi.org/10.1002/lite.201200197, more
Ryckebosch, E.; Muylaert, K.; Eeckhout, M.; Ruyssen, T.; Foubert, I. (2011). Influence of drying and storage on lipid and carotenoid stability of the microalga Phaeodactylum tricornutum. J. Agric. Food Chem. 59(20): 11063-11069. http://dx.doi.org/10.1021/jf2025456, more
- Balduyck, L.; Goiris, K.; Bruneel, C.; Muylaert, K.; Foubert, I. (2015). Stability of valuable components during wet and dry storage, in: Kim, S.-K. Handbook of marine microalgae. pp. 81-89, more
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Projects (2) |
Top | Persons | Publications |
- OMEGA-EI: Enrichment of eggs with omega-3 fatty acids by dietary supplementation with algal biomass, more
- OMEGA-OIL: Comparison of omega-3 rich oils based on nutritional and (physico)chemical properties, more
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