Prof. Dr Indrawati Oey
Ph.D. Katholieke Universiteit Leuven (2000)
M.Sc. Katholieke Universiteit Leuven (1996)
B.Sc. Bogor Agricultural University (1993)
Tel 64 3 479 8735
Fax 64 3 479 7567
Email indrawati.oey@otago.ac.nz
Major Research Interests
- Understanding mechanism and kinetics of enzymatic and chemical reactions related to food quality and nutrition.
- Evaluation of process impact on stability and functionality of quality and health related food compounds.
- Tailoring food materials and ingredients with specific targeted properties/functionalities.
- Effect of food matrix on bioaccessibility of bioactive compounds.
- Fruit and vegetable processing and preservation.
- Food processing technology: thermal processing, combined high pressure and temperature technology, pulsed electric field.
- Kinetic modeling for design, evaluation and optimization of food preservation processes.
Course Co-ordinator
Industry Linkages
Fruit and vegetable industries and dairy industries
Representative Publications (last 10 years)
Review article
1. Oey, I., Lille, M., Van Loey, A., Hendrickx,M. 2008. Effect of high pressure processing on colour, flavour and texture of fruit and vegetable based food products: a review. Trends in Food Science and Technology 19, 320-328
2. Van der Plancken, I., Grauwet, T., Oey, I., Van Loey, A., Hendrickx, M. 2008. Impact evaluation of high pressure treatment on foods: Considerations on the development of pressure-temperature-time integrators (pTTI's). Trends in Food Science and Technology 19, 337-348.
3. Oey, I., Van der Plancken, I., Van Loey, A., Hendrickx, M. 2008.Does high pressure processing influence nutritional aspects of plant based food systems? Trends in Food Science and Technology 19, 300-308.
4. Ludikhuyze, L., Van Loey, A., Smout, C., Indrawati, Hendrickx, M. 2003. Effect of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects. CRC Critical Reviews in Food Science and Nutrition 43(5), 527-586.
5. Claeys, W.L., Indrawati, Van Loey, A.M., Hendrickx, M.E. 2003. Review: are intrinsic TTIs for thermally processed milk applicable for high-pressure processing assessment? IFSET 4, 1-14.
6. Indrawati, Van Loey, A., Fachin, D., Nguyen, B., Verlent, I., Hendrickx, M. 2002. Overview: effect of high pressure on enzymes related to food quality – kinetics as a basis for process engineering. High Pressure Res., 22(3-4): 613-618.
Understanding the behavior of biomaterials during processing with food attributes being concerned, i.e.
Balance between flavour and nutrition
7. Van Eylen, D., Bellostas, N., Strobel, B.W., Oey, I., Hendrickx, M., Van Loey, A, Sørensen, H., Sørensen, JC. 2009. Influence of pressure/temperature treatments on glucosinolate conversion in broccoli (Brassica oleraceae L. cv Italica) head. Food Chemistry 112, 646-653.
8. Van Eylen, D., Oey, I., Hendrickx, M., Van Loey, A. 2008. Effects of pressure/temperature treatments on stability of broccoli (Brassica oleracea cv. Italica) myrosinase in intact tissue and on cell permeability. J. Food Eng. 89(2), 178-186.
9. Van Eylen, D., Oey, I., Hendrickx, M., Van Loey, A. 2008. Behavior of mustard seed (Sinapis alba L.) myrosinase during temperature/pressure treatments: a case study on enzyme activity and stability. Eur. Food Res. Technol. 226, 545-553.
10. Van Eylen, D., Oey, I., Hendrickx, M., Van Loey, A. 2007. Kinetics of the stability of broccoli (Brassica oleracea cv. italica) myrosinase and isothiocyanates in broccoli juice during pressure/temperature treatments. J. Agric. Food Chem., 55 (6): 2163-2170
11. Van Eylen, D., Indrawati, Hendrickx, M., and Van Loey, A. 2006. Temperature and pressure stability of mustard seed (Sinapis alba L.) myrosinase. Food Chem. 97: 263-271.
Off-flavour development
12. Indrawati, Van Loey, A.M., Ludikhuyze, L.R., Hendrickx, M.E. 2001. Pressure temperature inactivation of lipoxygenase in green peas (Pisum sativum): a kinetic study. J. Food Sci., 66(5), 686-693.
13. Indrawati, Ludikhuyze, L.R., Van Loey, A.M., Hendrickx, M.E. 2000. Lipoxygenase inactivation in green beans (Phaseolus vulgaris L.) due to high pressure treatment at subzero and elevated temperatures. J. Agric. Food Chem. 48(5): 1850-1859.
14. Indrawati, Van Loey, A., Ludikhuyze, L., Hendrickx, M. 2000. Kinetics of pressure inactivation at subzero and elevated temperature of lipoxygenase in crude green beans (Phaseolus vulgaris L.) extract. Biotechnol. Prog., 16 (1): 109-115.
15. Indrawati, Van Loey, A.M., Ludikhuyze, L.R., Hendrickx, M.E. 1999. Soybean lipoxygenase inactivation by pressure at subzero and elevated temperatures. J. Agric. Food Chem. 47 (6): 2468-2474.
16. Indrawati, Van Loey, A. M., Ludikhuyze, L. R. and Hendrickx, M.E. 1999. Single, combined or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): a kinetic inactivation study. Biotechnol. Prog., 15(2): 273-277.
17. Ludikhuyze, L., Indrawati, Van den Broeck, I., Weemaes, C., Hendrickx, M. 1998. Effect of combined pressure and temperature on soybean lipoxygenase: I. Influence of extrinsic and intrinsic factors on isobaric-isothermal inactivation kinetics. J. Agric. Food Chem. 46: 4074-4080.
18. Ludikhuyze, L., Indrawati, Van den Broeck, I., Weemaes, C., Hendrickx, M. 1998. Effect of combined pressure and temperature on soybean lipoxygenase: II. Modeling inactivation kinetics under static and dynamic conditions. J. Agric. Food Chem. 46: 4081-4086.
19. Ludikhuyze, L., Indrawati, Van den Broeck, I., Weemaes, C., Hendrickx, M. 1998. High pressure and thermal denaturation kinetics of soybean lipoxygenase : a study based on gel electrophoresis. Lebensm. -Wiss. u. -Technol., 31:680-686.
Nutrition
20. Munyaka, A., Oey, I., Verlinde, P., Van Loey, A., Hendrickx, M. 2009. Acididification, mechanical and/or thermal pretreatments can influence the profile and stability of folate poly-γ-glutamates in broccoli (Brassica oleracea var. italica). Food Chem. 117 (3), 568-575.
21. Lemmens, L., Van Buggenhout, S., Oey, I., Van Loey, A., Hendrickx, M. 2009. Towards a better understanding of the relationship between the β-carotene in vitro bio-accessibility and pectin structural changes: A case study on carrots. Food Res. Int. 42(9), 1323-1330.
22. Verlinde, P. H. C. J., Oey, I., Deborggraeve, W.M., Hendrickx, M.E., Van Loey, A.M. 2009. Mechanism and Related Kinetics of 5-Methyltetrahydrofolic Acid Degradation during Combined High Hydrostatic Pressure−Thermal Treatments. J. Agric. Food Chem. 2009, 57 (15), 6803–6814.
23. Verlinde, P., Oey, I., Hendrickx, M., Van Loey, A. 2008. High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae cv. Italica) tissue. Food Chem. 111 (1), 220-229.
24. Oey, I., Verlinde, P., Hendrickx, M. Van Loey, A. 2006. Temperature and pressure stability of l-ascorbic acid and/or [6s] 5-methyltetrahydrofolic acid: a kinetic study. Eur. Food Res. Tech. 223: 71-77
25. Nguyen, M.T., Oey, I., Hendrickx, M., Van Loey, A. 2006. Kinetics for isobaric-isothermal degradation of (6R,S) 5-formyltetrahydrofolic acid in a model system. Eur. Food Res. Tech., 223(3), 325-332.
26. Indrawati, Van Loey, A., Hendrickx. 2005. Pressure and temperature stability of 5-methyltetrahydrofolic acid: A kinetic study. J. Agric. Food Chem. 53(8): 3081-3087.
27. Indrawati, Arroqui, C., Messagie, I., Nguyen, M.T., Van Loey, A., Hendrickx, M. 2004. Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products. J. Agric. Food Chem., 52, 485-492.
28. Indrawati, Verlinde, P., Van Loey, A., Hendrickx, M. 2004. Implications of β-mercaptoethanol in relation to folate stability and to determination of folate degradation kinetics during processing: a case study on [6S] 5-methyltetrahydrofolic acid. J. Agric. Food Chem., 52(26), 8247 – 8254.
29. Indrawati, Van Loey, A., Hendrickx, M. 2004. Pressure and temperature stability of water-soluble antioxidants in orange and carrot juice: a kinetic study. Eur. Food Res. Tech., 219: 161-166.
30. Nguyen, M.T., Indrawati, Hendrickx, M.E. 2003. Model studies on the stability of folic acid and 5-methyltetrahydrofolic acids degradation during thermal treatment in combination with high hydrostatic pressure. J. Agric. Food Chem., 51(11), 3352-3357.
Texture
31. Fachin D., Van Loey A., Ly Nguyen B., Verlent I., Indrawati, Hendrickx M. 2003. Inactivation kinetics of polygalacturonase in tomato juice. IFSET 4(2), 135-142.
32. Fachin, D., Van Loey, A.M., Ly Nguyen, B., Verlent, I, Indrawati, Hendrickx, M.E. 2002. Comparative study of the inactivation kinetics of pectinmethylesterase in tomato juice and purified form. Biotechnol. Prog., 18(4): 739 – 744.
33. Ly Nguyen, B., Van Loey, A.M., Fachin, D., Verlent, I., Indrawati, Hendrickx, M.E. 2002. Partial purification, characterization, and thermal and high-pressure inactivation of pectin methylesterase from carrots (Daucus carrota L.). J. Agric. Food Chem., 50(19), 5437 – 5444.
34. Fachin, D., Van Loey, A., Indrawati, Ludikhuyze, L., Hendrickx, M.E. 2002. Thermal and high pressure inactivation of tomato polygalacturonase: a kinetic study. J. Food Sci., 67(5), 1610-1615.
Colour
35. Weemaes, C., Ooms, V., Indrawati, Ludikhuyze, L., Van den Broeck, I., Van Loey, A., Hendrickx, M. 1999. Pressure-temperature degradation of green color in broccoli juice. J. Food Sci. 64(3), 504-508.
36. Van Loey, A., Ooms, V., Weemaes, C., Van den Broeck, I., Ludikhuyze, L., Indrawati, Denys, S., Hendrickx, M. 1998. Thermal and pressure-temperature degradation of chlorophyll in broccoli (Brassica Oleracea L. Italica) juice: a kinetic study. J. Agric. Food Chem. 46: 5289-5294.
Food functionality
37. Van der Plancken, I., Delattre, M., Indrawati, Van Loey A., Hendrickx, M. 2004. Kinetic study on the changes in the susceptibility of egg white proteins to enzymatic hydrolysis induced by heat and high hydrostatic pressure pretreatment. J. Agric. Food Chem., 52, 5621-5626.
38. Borda, D., Indrawati, Smout, C., Van Loey, A., Hendrickx, M. 2004. High pressure thermal inactivation kinetics of a plasmin system. J. Dairy Sci., 87 (8): 2351-2358.
39. Indrawati, Van Loey, A., Denys, S., Hendrickx, M. 1998. Enzyme sensitivity towards high pressure at low temperature. Food Biotechnol. 12 (3): 263-277.
Human bioavailability study
40. Verlinde, P., Oey, I., Hendrickx, M., Van Loey, A., Temme, E. 2008. L-ascorbic acid improves the acute absorption of [6S]-5-methyltetrahydrofolic acid in healthy men. Eur. J. Clin. Nutrit. 62, 1224-1230.
Membership of Scientific and Professional Organizations
- Professional Member, Institute of Food Technologists (IFT), USA
- Member, European Federation of Food Science and Technology (EFFOST)
- Member, European High Pressure Research Group (EHPRG)
Professional Positions Held
- Researcher, Leuven Food and Nutrition Research Center (LFoRCE), KULeuven, Belgium (2006 to 2009)
- Chair of Training and Career Development Network [Dissemination program of European Union Integrated Project – NovelQ] (2006-2008)
- Researcher, Research Council – Flanders (FWO, Belgium) (2001 to 2009)
- Associate Academic Personal, Laboratory of Food Technology, Center for Food and Microbial Technology, KULeuven, Belgium (1996 to 2009)
International and Industrial Linkage
- Food Science Ambassador for Institute of Food Technologists (IFT), USA
- Consultant on food technology and product development in food industries located in Europe and South East Asia regions
International Awards and Recognition
- First winner of George Stewart Award, Institute of Food Technologists (IFT) – International Division (Orlando, Florida, USA, 2006).
- 'Top 25 Hottest articles' recognition of Elsevier Publisher: for manuscript entitled 'Effect of high pressure processing on colour, flavour and texture of fruit and vegetable based food products: a review' [Trends in Food Science and Technology 2008:19, 320-328] in the area of Biochemistry, genetics and molecular biology (period of April-September 2008)].
- 'Top 25 Hottest articles' recognition of Elsevier Publisher: for manuscript entitled 'Does high pressure processing influence nutritional aspects of plant based food systems?' [Trends in Food Science and Technology 2008:19, 300-308] in the area of Biochemistry, genetics and molecular biology (period of July-September 2008)].