   Effects of Processing on the Compositions and Physicochemical Properties of Fibre Concentrate from Cooked Fruit PomacesRabetafika, Holy-Nadia  ; Bchir, Brahim ; Aguedo, Mario et alin Food and Bioprocess Technology (in press) 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 ▲] Detailed reference viewed: 4 (4 ULg) Characterization of by-products from cooked fruit processing and potential use in food productsAguedo, Mario ; ; Rabetafika, Holy-Nadia et alin 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 ▲] Detailed reference viewed: 62 (20 ULg)Kinetics of the hydrolysis of polysaccharide galacturonic acid and neutral sugars chains from flaxseed mucilage; Rabetafika, Holy-Nadia ; Blecker, Christophe et alin Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2012), 16(2), 139-147 Detailed reference viewed: 29 (12 ULg)Kinetics of the hydrolysis of polysaccharide galacturonic acid and neutral sugars chains from flaxseed mucilage; Rabetafika, Holy-Nadia ; Blecker, Christophe et alin Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2011), (2012 16(2)), 139-147 Detailed reference viewed: 6 (3 ULg)Flaxseed proteins: food uses and health benefits flaxseed proteinsRabetafika, Holy-Nadia ; Van Remoortel, Vinciane ; Danthine, Sabine et alin International Journal of Food Science & Technology (2011), 46(2), 221-228 Detailed reference viewed: 63 (30 ULg)Sugar beet leaves valorisation through green notes production from linseed oil.Gigot, Cédric ; Rabetafika, Holy-Nadia ; Fauconnier, Marie-Laure et alPoster (2008) Detailed reference viewed: 49 (29 ULg)Sugar beet leaves as new source of hydroperoxide lyase in a bioprocess producing green-note aldehydes.Rabetafika, Holy-Nadia ; Gigot, Cédric ; Fauconnier, Marie-Laure et alin 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 ▲] Detailed reference viewed: 110 (54 ULg)Sugar beet leaves as source of green notes.Gigot, Cédric ; Rabetafika, Holy-Nadia ; Fauconnier, Marie-Laure et alPoster (2007, June) Detailed reference viewed: 16 (8 ULg)- Valorisation des feuilles de betteraves à travers la production de molécules à notes vertes.Rabetafika, Holy-Nadia ; Gigot, Cédric ; Ongena, Marc et alReport (2007) Detailed reference viewed: 16 (7 ULg)Sugar beet leaves as source of lyase in bioprocess producing green note aldehydesRabetafika, Holy-Nadia ; Gigot, Cédric ; Fauconnier, Marie-Laure et alPoster (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 ▲] Detailed reference viewed: 62 (37 ULg)Les polymeres issus du vegetal: materiaux a proprietes specifiques pour des applications ciblees en industrie plastique.Rabetafika, Holy-Nadia ; Paquot, Michel ; in Biotechnologie, Agronomie, Société et Environnement = Biotechnology, Agronomy, Society and Environment [=BASE] (2006), 10(3), Detailed reference viewed: 69 (24 ULg)Valorisation des feuilles de betteraves à travers la production de molécules à notes vertes.Rabetafika, Holy-Nadia ; Gigot, Cédric ; Ongena, Marc et alReport (2006) Detailed reference viewed: 13 (6 ULg)Développement durable et ressources renouvelablesRabetafika, Holy-Nadia ; Paquot, Michel ; et alBook (2006) Detailed reference viewed: 14 (9 ULg) |
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