References of "Rabetafika, Holy-Nadia"
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See detailFractionation of apple by-products as source of new ingredients: Current situation and perspectives
Rabetafika, Holy-Nadia ULg; Bchir, Brahim; Blecker, Christophe ULg et al

in Trends in Food Science & Technology (2014), 40(1), 99-114

Apple (Malus sp.) is among the most processed fruit that generates high amount of wastes. Depending on processes, various by-products are available offering a great diversity of low-cost raw materials ... [more ▼]

Apple (Malus sp.) is among the most processed fruit that generates high amount of wastes. Depending on processes, various by-products are available offering a great diversity of low-cost raw materials. Biorefinery processes are expected to convert them into new added-value products such as hemicelluloses, oligosaccharides and polyphenols. This paper reviews the current uses of apple by-products as source of fibre and phytochemicals with special emphasis on recent fractionation processes. Future trends and challenges of apple by-product reuse are discussed. [less ▲]

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See detailComparative study of alkaline extraction process of hemicelluloses from pear pomace
Rabetafika, Holy-Nadia ULg; Bchir, Brahim ULg; Blecker, Christophe ULg et al

in Biomass & Bioenergy (2014), 61

Hemicelluloses were produced from pear pomace using direct alkaline extraction (sodium hydroxide and hydrogen peroxide) and two-step extraction with delignification pre-treatment (acidified sodium ... [more ▼]

Hemicelluloses were produced from pear pomace using direct alkaline extraction (sodium hydroxide and hydrogen peroxide) and two-step extraction with delignification pre-treatment (acidified sodium chlorite/sodium hydroxide). The aim of the study was to compare the extraction yield, composition and physicochemical characteristics of isolated hemicelluloses by size exclusion chromatography, FTIR and thermogravimetric analyses. Solid residues were analysed in order to evaluate the effect of processes on co-products (lignins and cellulose). Delignification of material (up to 995.4 g kg−1 of original lignins) during the direct alkaline hydrogen peroxide and two-step acidified sodium chlorite/sodium hydroxide processes improved the hemicellulose extraction yield attaining up to 945.3 g kg−1. Hemicelluloses were mainly composed of xylans (xylose/glucose ratio of 4.6–16.2) and had low lignin content (53.5–61.0 g kg−1 dry matter). Those from direct sodium hydroxide extraction were composed of xylans and glucans (xylose/glucose ratio of 1.5) with high content of lignins (149.3 g kg−1 dry matter). All isolated fractions were a mixture of polymers and oligomers with a molecular mass ranging from 1710 g mol−1 to 8 870 000 g mol−1. The two-step process gave the most pure cellulose residue (799.2 g kg−1 dry matter). According to results, the direct alkaline extraction with hydrogen peroxide was a promising process for the production of pure xylose-rich hemicelluloses from pear pomace solubilizing 802.2 g kg−1 of the original hemicelluloses but induced fragmentation of hemicelluloses. [less ▲]

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See detailEffect of Pear, Apple and Date Fibres from Cooked Fruit By-products on Dough Performance and Bread Quality
Bchir, Brahim ULg; Rabetafika, Holy-Nadia ULg; Paquot, Michel ULg et al

in Food and Bioprocess Technology (2013)

Abstract This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional ... [more ▼]

Abstract This study examined the effect of the incorporation of flesh fibre concentrate (FFC) from apple, pear, and date pomaces on wheat bread dough performance and bread quality. The nutritional composition and techno-functional properties (water-holding capacity, oil-holding capacity, swelling capacity) of FFC were determined beforehand. Dough performance was evaluated by farinograph, alveograph and visco-amylograph. Bread quality was assessed by physical (weight, specific volume, and color) and textural (hardness and elasticity) parameters. Digital imaging analysis was also performed in order to better understand the observed effects. Results showed that the addition of FFC in wheat flour significantly improved (P<0.05) dough properties inducing an increase of water absorption (from 55 to 60 %), of stability (from 4 to 31 min),of tenacity (from 83 to 116 mmH2O) , a reduction of extensibility (from 69 to 29 mm), of softening (from 60 to 20 BU), of breakdown (from 34 to 25 BU) and of setback (from 103 to 93 BU) in comparison to the control dough (without fibre). The formulation containing FFC produced loaves that had various colors (crust, 0<ΔE*<10 and crumb, 0<ΔE*<20;ΔE* corresponding to color variation), a comparable specific volume (2.7 vs 2.9 cm3/g for control) and a more aerated internal crumb structure compared to the control. During storage of breads at 20 °C, there was no significant difference [less ▲]

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See detailEffects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit Pomaces
Rabetafika, Holy-Nadia ULg; Bchir, Brahim ULg; Aguedo, Mario ULg et al

in Food and Bioprocess Technology (2013)

This study examined the influence of applied tech- nologies namely desugaring, grinding, and bleaching on the compositions (cellulose, hemicelluloses, lignins, and pectins), physicochemical properties ... [more ▼]

This study examined the influence of applied tech- nologies namely desugaring, grinding, and bleaching on the compositions (cellulose, hemicelluloses, lignins, and pectins), physicochemical properties (water-holding capacity (WHC), swelling capacity (SWC), oil-holding capacity (OHC)) and the colour of dietary fibre (DF) during the production of fibre concentrates from unusual cooked apple and pear pomaces. Thermogravimetric analysis (TGA) and optical microscopy were also performed to monitor process-induced modifica- tion. All the processing conditions affected the compositions and physicochemical properties of DF. The bleaching treat- ment induced the greatest changes on DF producing yellow cellulose-rich fibre concentrates with improved WHC from 3.2 to 10.0 g/g and improved SWC from 4.0 to 8.8 ml/g. Otherwise, reduction of the particle size influenced hydration properties and colours of DF. WHC and SWC tended to increase with the particle size whereas smaller granulometric size increased the lightness of fibres. Desugaring increased the DF content in both pomaces by 1.2-fold with slight modifica- tion of apple insoluble dietary fibre ratio. Fibre concentrates had improved WHC and SWC up to 1.4-fold. All processes had no significant effect (p < 0.05) on OHC of DF except with ultrafine apple fibre concentrates. Results showed that pro- cessing had overall positive effects on DF contents and hy- dration properties of pomaces from cooked fruits. Bleached fibre concentrates from apple pomace had the highest WHC (10.0 g/g) whereas that of pear had the highest fibre content (89.9 %). Fibres from cooked fruit pomaces may therefore be used as textural ingredients or functional foods. [less ▲]

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See detailComposition of by-products from cooked fruit processing and potential use in food products
Aguedo, Mario ULg; Kohnen, Stephan; Rabetafika, Holy-Nadia ULg et al

in Journal of Food Composition and Analysis (2012), 27

The process that produces Lie`ge syrup (apple butter-like) results in high amounts of residues from cooked apples, pears and sun-dried dates. These unusual fruit by-products were studied for their ... [more ▼]

The process that produces Lie`ge syrup (apple butter-like) results in high amounts of residues from cooked apples, pears and sun-dried dates. These unusual fruit by-products were studied for their composition in total proteins and fats, dietary fiber (DF) and their content in total and free monosaccharides. All three by-products contained around 20% of total non-cellulosic monosaccharides and around 10% of free monosaccharides. According to two different methods, DF accounted for 70% of the dry weight (DW) with an insignificant soluble fraction; pectin represented 2–3% of DW. Apple and pear residues were composed mainly of cellulose, whereas lignin was the main fraction for dried date. The polyphenolic content and the antioxidant activity of the three products were also assessed and the values showed that their antioxidant characteristics were comparable to that of various raw fruits. No phenolic acids were detected, indicating that the cooking process resulted in their extraction. The lyophilized and ground residues exhibited high water holding capacities (between 5.2 g water per g DW for pear and 8.6 for apple) and average oil holding capacities (around 2.5 g oil per g DW), whereas their color was light brownish as shown by the L*, a*, b* coordinates determined. These data open the possibility to contemplate new specific and niche applications for such by-products. Besides, it provides information about the effects of a cooking process on apple and pear pomaces, as well as on an unusual residue from a dried fruit (date). [less ▲]

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See detailKinetics of the hydrolysis of polysaccharide galacturonic acid and neutral sugars chains from flaxseed mucilage
Happi Emaga, Thomas; Rabetafika, Holy-Nadia ULg; Blecker, Christophe ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2012), 16(2), 139-147

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See detailKinetics of the hydrolysis of polysaccharide galacturonic acid and neutral sugars chains from flaxseed mucilage
Happi Emaga, Thomas; Rabetafika, Holy-Nadia ULg; Blecker, Christophe ULg et al

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2011), (2012 16(2)), 139-147



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See detailFlaxseed proteins: food uses and health benefits flaxseed proteins
Rabetafika, Holy-Nadia ULg; Van Remoortel, Vinciane ULg; Danthine, Sabine ULg et al

in International Journal of Food Science & Technology (2011), 46(2), 221-228

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See detailSugar beet leaves as new source of hydroperoxide lyase in a bioprocess producing green-note aldehydes.
Rabetafika, Holy-Nadia ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

in Biotechnology Letters (2008), 30(6), 1115-9

Hydroperoxide lyase activity was found in sugar beet leaves. Its optimum pH and temperature were, respectively, 6.7 and 22 degrees C. Under these conditions, conversion of linolenic acid 13-hydroperoxide ... [more ▼]

Hydroperoxide lyase activity was found in sugar beet leaves. Its optimum pH and temperature were, respectively, 6.7 and 22 degrees C. Under these conditions, conversion of linolenic acid 13-hydroperoxide to cis-3-hexenal with a maximum yield of 80% was reached after only 2 min. The stability of cis-3-hexenal was improved by acidifying the reaction medium. Based on these studies, a bioprocess producing green-note aldehydes in a laboratory-scale was achieved. [less ▲]

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See detailSugar beet leaves as source of green notes.
Gigot, Cédric ULg; Rabetafika, Holy-Nadia ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007, June)

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See detailSugar beet leaves as source of lyase in bioprocess producing green note aldehydes
Rabetafika, Holy-Nadia ULg; Gigot, Cédric ULg; Fauconnier, Marie-Laure ULg et al

Poster (2007)

Sugar beet leaves were used as source of lyase in a biocatalytic process for the production of C6-aldehydes. Their hydroperoxide lyase activity was revealed important. The optimum values of pH and ... [more ▼]

Sugar beet leaves were used as source of lyase in a biocatalytic process for the production of C6-aldehydes. Their hydroperoxide lyase activity was revealed important. The optimum values of pH and temperature for reactions were respectively 6.7 and 22 °C. A simple and fast process providing high molar conversion of hydroperoxides to aldehydes is proposed. The yield of the main product cis-3-hexenal reached 80% after only 2 min and was stabilised by acidifying the reaction medium to pH 2. [less ▲]

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See detailLes polymeres issus du vegetal: materiaux a proprietes specifiques pour des applications ciblees en industrie plastique.
Rabetafika, Holy-Nadia ULg; Paquot, Michel ULg; Dubois, Philippe

in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2006), 10(3),

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See detailDéveloppement durable et ressources renouvelables
Rabetafika, Holy-Nadia ULg; Paquot, Michel ULg; Janssens, L. et al

Book (2006)

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