The study was designed to develop a nutraceutical product from by-products of fish processing. Fish oil was extracted from mackerel tissues (skin, viscera and muscle) using hexane-isopropanol (3:2 v/v) and chloroform-methanol (2:1 v/v) solvent systems. An oxidative study was carried out to determine the best processing and storage conditions to minimize autooxidation of mackerel oil. Urea complexation was used to concentrate polyunsaturated fatty acids (PUFA) from the extracted fish oil. The urea complexation process was optimized to determine the best reaction conditions for high yield of the omega-3 fatty acids in particular, and total PUFA. / Conjugated linoleic acid (CLA) was synthesized from four vegetable oils (sunflower, canola, soybean and corn) by alkaline isomerization. The CLA isomers and PUFA concentrated from mackerel tissues were used to synthesize triglycerides by lipase-catalyzed esterification. The effect of temperature, reaction medium, enzyme, moisture removal system and glycerol to fatty acid ratio on extent of synthesis were investigated. The synthesis process was also optimized using central composite design to determine the best conditions for high synthesis yield. The fatty acid composition and positional analyses were determined by GC-FID and electrospray ionization mass spectrometry (EI-MS) / The results showed that mackerel skins were most suitable for concentrating PUFA. The eicosapentaenoic acid (EPA) and -docosahexaenoic acid (DHA) content of fish oil from the tissues examined ranged between 6.3--9.7 (wt%) with an iodine value of 134 +/- 5.0. The baseline total PUFA content was increased from ca 21.0 to ca 83.0 (wt%) with an associated iodine value of 296 +/- 7.0 using urea complexation. Low (50 ppm and 100 ppm) levels of alpha-tocopherol in combination with low storage temperature (-40°C) showed lowest oxidation after 66 days of storage. High levels (250 and 500 ppm) of alpha-tocopherol were observed to be prooxidant based on TBARS, peroxide and conjugated diene measurements. Urea to fatty acid ratio and temperature were predominant effectors influencing the amounts of individual omega-3 fatty acids and total PUFA concentrated by urea complexation. The model developed for the optimized urea complexation process were capable of predicting the yields of EPA, DHA, total PUFA and Iodine values to a high degree of accuracy at R2 = 0.87, 0.96, 0.95, and 0.92 respectively. / Sunflower oil was most suitable for synthesizing conjugated linoleic acid by alkaline isomerization, compared with soybean, canola and corn oil. Two CLA isomers, c9,t11 and t10, c12 were most abundant and occurred in approximately equal proportions irrespective of vegetable oil used. Total CLA synthesized from sunflower oil was 93.5 +/- 3.5 (wt%) with the two major isomers making up 89 +/- 3.5 (wt%). Candida antartica lipase showed more synthesis activity than Mucor meihie in both organic and solvent-free systems. Analysis of isolated synthesized triglycerides by GC-FID and mass spectrometry showed that DHA, EPA, CLA and linolenic acid were the main fatty acids incorporated into the triglycerides. DHA and EPA were mostly esterified at the sn-2 position.

Darbo tikslas: Sukurti, įvertinti, išanalizuoti varškės gaminius su biologiškai aktyviais augalais. Tyrimo uždaviniai: 1. Išanalizuoti literatūrą apie biologiškai aktyvius augalus, pieno produktų – varškės naudą žmogaus mityboje (literatūros analizė). 2. Išanalizuoti raugintų pieno produktų asortimentą didžiuosiuose prekybos centruose. 3. Atlikti vartotojų nuomonės apie varškės gaminius apklausos analizę. 4. Sukurti technologines korteles varškės gaminiams su biologiškai aktyviais augalais gaminti. 5. Atlikti eksperimentą vaikų reabilitacijos ligoninėje „Lopšelis“ (pagaminti varškę su biologiškai aktyviais augalais, atlikti pagamintos varškės juslinius vertinimus (atlieka vaikai ir suaugę žmonės). 6. Vartotojų nuomonės juslinio tyrimo metodikos (darželinio amžiaus vaikams) sukūrimas. 7. Varškės gaminių sudėties tyrimai. Išvados: 1. Literatūros analizė parodė, kad varškė turi daug teigiamų savybių sveikatai. Panaudojus jos gamyboje biologiškai aktyvius augalus, galima sukurti įvairesnius produktus vartotojams. Biologiškai aktyvūs augalai – vieni dažniausiai naudojamų funkcionaliojo maisto veikliųjų dalių raugintų pieno produktų gamyboje. Tyrinėjama jų įtaka sveikatai, jie vis plačiau pritaikomi maisto produktų gamyboje. 2. Atlikus Lietuvos didžiuosiuose prekybos centruose esančių raugintų pieno produktų su biologiškai aktyviais augalais tyrimą, nustatyta, kad Lietuvos rinkoje mažai raugintų pieno gaminių, ypač varškės ir jos gaminių, su biologiškai aktyviais augalais... [toliau žr. visą tekstą] / According to medical specialists, Lithuania compared to other European countries has higher incidence rates of diet-related diseases including cardiovascular, oncologic, chronic degenerative joint and other diseases. These problems could be reduced by consuming functional foods. One of the main functional food active parts are many types of herbs. Food products that contains herb extracts reduces risks of various illnesses because it connects free radicals in human body, positively affects immune system. Worldwide most valuable are those herbs that has good taste, many antioxidants and has antibacterial function: those herbs are spices, honey bush, hibiscus. Curd has lots of valuable features for health. Producing curd with biological active herbs it is possible to create various products for customers. Biological active herbs – one of the most used functional food active parts for acidified milk product production. Exploring its influence to human health and more widely used making food products. The goal of the paper: Create, evaluate and analyze curd products with biological active herbs. Objectives: 1. Analyze literature about biological active herbs, milk products – curd benefits in humans nutrition. 2. Analyze acidified milk product variety in biggest shopping centers. 3. Perform people’s opinion analysis about curd products. 4. Create technological cards for curd products with biological active herbs to make. 5. Make an experiment in children rehabilitation hospital... [to full text]

Thesis (MSc Food Sc)--University of Stellenbosch, 2011. / ENGLISH ABSTRACT: Nectar formulations containing red-fleshed plum pulp and varying amounts of red-fleshed plum skin extract were developed. Red-fleshed plum nectar formulations containing 0, 8, 16, 24, and 32% skin extract were benchmarked against twenty-two commercial beverages containing red, violet and blue fruits. The total soluble solid content, pH, titratable acidity, colour, total polyphenolic, individual polyphenolic, total anthocyanin, and ascorbic acid contents, as well as antioxidant activity (oxygen radical antioxidant capacity (ORAC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing/antioxidant power (FRAP)) of the commercial beverages and plum formulations were determined. The plum nectar formulations had similar or higher total polyphenolic content, antioxidant activity, and colour values than the average for the commercial beverages. The individual polyphenolic compounds analysed in the nectar formulations were cyanidin-3-glucoside, cyanidin-3- rutinoside, quercetin-3-glucoside, quercetin-3-rutinoside, quercetin-3-xyloside, and neochlorogenic acid. Increasing polyphenolic content and antioxidant activity was observed with an increase in skin extract content of the formulations. The sensory attributes of the formulations were plum and plantlike aroma, plum and plantlike flavour, sweetness, acidity, and astringency. Increases in plantlike aroma and flavour, acidity, and astringency in conjunction with decreases in plum aroma, plum flavour, and sweetness extract were observed with an increase in skin extract. Consumer analysis indicated that all formulations were acceptable. The 0 and 16% skin extract formulations were most preferred, while the 32% skin extract formulation was least preferred. A shelf-life study was conducted in two phases. In Phase 1, the 0, 16 and 24% skin extract formulations were stored at 0 and 5°C (analysis time points: before pasteurisation, after pasteurisation (week 0), and after 1, 2, 4, 6, 8, 12, 16, 18, 20, and 24 weeks of storage). Chemical analyses conducted included colour, total polyphenolic, individual polyphenolic compound, and total anthocyanin contents, and antioxidant activity (DPPH• scavenging activity). Results from Phase 1 indicated close associations between the 16 and 24% skin extract formulations, and between these formulations and all chemical attributes. Regression analysis of results indicated significant (P 0.05) decreases in red colour, total anthocyanins, cyanidin-3-glucoside, cyanidin-3- rutinoside, DPPH• scavenging activity, total polyphenolic content, quercetin-3-rutinoside, and quercetin- 3-xyloside for formulations stored at 0°C. The total and red colour, total anthocyanins, cyanidin-3- glucoside, and cyanidin-3-rutinoside in formulations stored at 5°C showed similar results. During Phase 2 of the shelf life study, sensory analysis was conducted on the 0 and 24% skin extract formulations stored at 5°C (preparation time points: 0, 1, 2, and 3 months). Sensory attributes, including plum, plantlike, and raisin flavour, sweetness, acidity, and astringency, were stable during storage. Chemical results from Phase 2 were similar to those of Phase 1. The chemical and sensory stability of formulations after 24 weeks of storage in Phase 1 and Phase 2 indicated that, with the exception of the anthocyanin degradation, the formulations could be beneficial to juice industries. Thus, red-fleshed plum nectars have the potential to compete with high-antioxidant fruit beverages. / AFRIKAANSE OPSOMMING: Nektarformulasies wat rooivleis pruimpulp en varieërende hoeveelhede rooivleis pruimskilekstrak bevat, is ontwikkel en ondersoek. Rooivleis pruimnektarformulasies wat 0, 8, 16, 24, en 32% skilekstrak bevat, is vergelyk met twee-en-twintig kommersiële drankies wat rooi, violet en blou vrugte bevat. Die totale oplosbare vastestof, totale polifenoliese, individuele polifenoliese, totale antosianien- en askorbiensuur inhoude, sowel as die pH, titreerbare suurheid, kleur, antioksidant aktiwiteit (suurstofradikale antioksidantkapasiteit (ORAC), 2,2-difeniel-1-pikrielhidrasiel (DPPH) radikaal blussingsaktiwiteit, en ysterreduserende/antikoksidantkrag (FRAP)) van die kommersiële drankies en pruimnektarformulasies, is bepaal. Die pruimnektarformulasies het soortgelyke of hoër totale polifenoliese inhoud, antioksidantaktiwiteit, en kleurwaardes gehad in vergelyking met die gemiddelde vir die kommersiële drankies. Die individuele polifenoliese verbindings wat in die nektarformulasies geanaliseer is, was sianidien-3-glukosied, sianidien-3-rutinosied, kwersetien-3-glukosied, kwersetien-3-rutinosied, kwersetien-3-xylosied, en neochlorogeniese suur. ‘n Toenames in die kleurwaardes, polifenoliese inhoud, en antioksidantaktiwiteit is waargeneem met ‘n toename in skilekstrak is in die formulasies. Die sensoriese eienskappe van die formulasies was pruim- en plantagtige aroma, pruim- en plantagtige geur, soetheid, suurheid, en frankheid. Toenames in plantagtige aroma en geur, suurheid en frankheid, sowel as ‘n afname in pruimaroma, pruimgeur, en -soetheid, is met ‘n toename in skilekstrak waargeneem. Verbruikersanalise het aangedui dat al die formulasies aanvaarbaar was. Die 0 en 16% skilekstrakformulasies was die mees aanvaarbaarste, terwyl die 32% skilekstrakformulasie die minste aanvaarbaar geag is. ‘n Rakleeftydstudie is in twee fases gedoen. In Fase 1 is die 0, 16, en 24% skilekstrakformulasies by 0 en 5°C gestoor (analiseringstydpunte: voor pasturisasie, na pasturisasie (week 0), en na 1, 2, 4, 6, 8, 12, 16, 18, 20, en 24 weke van berging). Chemiese analise wat gedoen is, sluit totale polifenoliese, individuele polifenoliese verbinding, en totale antosianien inhoude, sowel as kleur en antioksidantaktiwiteit (DPPH• blussingsaktiwiteit) in. Resultate van Fase 1 het ‘n nou verband tussen die 16 en 24% skilekstrakformulasies, sowel as tussen hierdie formulasies en hul chemiese kenmerke aangedui. Regressie-analise van resultate het betekenisvolle (P 0.05) afnames geïllustreer in rooi kleurwaardes, DPPH• blussingsaktiwiteit, sowel as totale antosianiene, sianidien-3-glukosied, sianidien-3-rutinosied, totale polifenoliese, kwersetien-3-rutinosied, en kwersetien-3-xylosied inhoude van die formulasies wat by 0°C gestoor is. Die totale kleur-, rooi kleurwaardes, sowel as totale antosianien, sianidien-3-glukosied, en sianidien-3-rutinosied in die formulasies wat by 5°C gestoor is, het soortgelyke resultate gegee. Gedurend Fase 2 van die rakleeftydstudie is sensoriese analise op die 0 en 24% skilekstrakformulasies wat by 5°C gestoor is, gedoen (voorbereidingstydpunte: 0, 1, 2, en 3 maande). Sensoriese eienskappe, insluitend pruim-, plantagtige-, en rosyntjiesmake, soetheid, suurheid, en frankheid, was stabiel gedurende berging. Chemiese resultate van Fase 2 was soortgelyk aan dié van Fase 1. Die chemiese en sensoriese stabiliteit van die formulasies na 24 weke van opberging in Fase 1 en Fase 2 nieteenstaande antosianienafname, het aangedui dat die formulasies voordelig kan wees vir die vrugtedrankiebedryf. Dus het rooivleis pruimnektars die vermoeë om met hoë antioksidant vrugtedrankies mee te ding.

Made available in DSpace on 2014-06-11T19:23:28Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-04-08Bitstream added on 2014-06-13T19:50:12Z : No. of bitstreams: 1 coimbra_mc_me_sjrp.pdf: 347815 bytes, checksum: 4d1b577f331d065d49c999b4b045c5fc (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Os alimentos funcionais são definidos como produtos que contêm em sua formulação compostos bioativos que, ao serem incluídos em uma dieta usual, modulam processos metabólicos ou fisiológicos, resultando em redução do risco de doenças e manutenção da saúde. A demanda por óleos vegetais com constituintes bioativos, que os caracterizam como alimentos funcionais, vem aumentando nos últimos anos. Por ser um campo de estudo relativamente recente, há necessidade de um maior número de pesquisas sobre os óleos vegetais que contêm substâncias biologicamente ativas. Assim, o presente trabalho tem como objetivo caracterizar os óleos extraídos de frutos de palmeiras tropicais, a fim de identificar compostos bioativos para avaliar a possível aplicação destes óleos especiais em alimentos. Foram analisados os óleos extraídos dos frutos das palmeiras guariroba, jerivá e macaúba para conhecer as propriedades físico-químicas dos mesmos, além do perfil de ácidos graxos, teor de compostos fenólicos e carotenóides totais e composição de tocoferóis. Foi realizada também a determinação da composição centesimal dos frutos. Os resultados foram submetidos a análises de variância e testes de Tukey para as médias a 5% empregando o programa ESTAT versão 2.0. Pelos resultados, verificou-se que as polpas e amêndoas das três espécies apresentaram composições centesimais distintas; as polpas são constituídas majoritariamente por carboidratos, já as amêndoas, por lipídios. Os óleos extraídos das polpas e amêndoas também apresentaram características diferentes, sendo os óleos das polpas mais insaturados e com maior teor de carotenóides e tocoferóis. Já os óleos das amêndoas mostraram-se menos alterados por processo oxidativos e com conteúdo mais elevado de compostos fenólicos totais. Ambos apresentaram características físico-químicas compatíveis... / Functional foods are defined as products that contain in their formulation bioactive compounds that, when included in a usual diet, modulate metabolic or physiological processes, reducing the risk of disease and health maintenance. The demand for vegetable oils with bioactive components, which characterize them as functional foods, has increased in recent years. Because it is a field of study relatively recently, there is a need for more research on vegetable oils that contain biologically active substances. The present work aims to characterize the oil extracted from fruit of tropical palms, to identify bioactive compounds for possible application of these special oils in foods. The oils extracted from fruits of guariroba, jerivá and macaúba palms were analyzed through the physicalchemical properties, fatty acids profile, total phenolic compounds, carotenoids and tocopherol composition. The proximate composition of the fruits was also performed. The results were submitted to analysis of variance and tukey test for the medium to 5% using the ESTAT program version 2.0. The results showed that the pulp and kernels of the three species have different proximate composition, the pulps are composed mainly of carbohydrate, and kernels, for lipids. The oils extracted from the pulp and kernels also had different characteristics, the pulp oils were more unsaturated and had more contents of carotenoids and tocopherols. The kernels oils were less altered by oxidative process and with higher content of total phenolic compounds. Both showed physicalchemical properties consistent with other vegetable oils consumed in Brazil

A linhaça é a semente da planta do linho (Linum usitatissimum L.), oleaginosa pertencente à família das Lináceas, fonte de ácidos graxos poli-insaturados, ácido alfa-linolênico e ácido linoleico. Estes ácidos graxos podem passar por etapas de isomerização para produção de ácidos graxos conjugados, formando respectivamente ácido alfa-linolênico conjugado (CLNA) e ácido linoleico conjugado (CLA). O objetivo deste estudo foi otimizar a produção de CLNA por meio da isomerização alcalina do óleo de linhaça e avaliar a atividade antioxidante e antimicrobiana in vitro das misturas formadas de CLA e CLNA. A isomerização alcalina é um método eficaz para produção de CLNA. A partir do óleo de linhaça, preparou-se ésteres etílicos que posteriormente passaram pela etapa de isomerização, realizada por meio de um planejamento experimental composto de 4 pontos fatoriais, 4 repetições do ponto central e 4 pontos axiais. Os ensaios foram realizados de forma aleatória. Obtiveram-se ésteres metílicos para análise por cromatografia gasosa. A quantificação dos ácidos graxos foi realizada utilizando o heptadecanoato de metila (17:0) como padrão interno. Determinou-se o grau de isomerização (GI) por meio do da razão do teor de ácido graxo isomerizado pelo teor inicial do ácido graxo no óleo de linhaça não isomerizado. A confirmação da isomerização dos ácidos linoleico e alfa-linolênico do óleo de linhaça foi efetuada por meio de análises espectroscópicas nas regiões do ultravioleta e do infravermelho. A atividade antioxidante foi verificada pelo método ABTS. A atividade antimicrobiana foi testada contra Staphylococcus aureus (ATCC 14458), Bacillus cereus (ATCC 11778), Salmonella typhi (ATCC 06539) e Escherichia coli (ATCC 10536), pelo método de microdiluição seriada, para determinar-se a concentração inibitória mínima e bactericida. Os resultados da espectroscopia no infravermelho apresentaram diversas bandas características de ligações duplas conjugadas. A comparação dos espectros UV entre amostras isomerizadas e óleo de linhaça comprovou que houve a formação de ácidos graxos conjugados. As misturas de isômeros formados apresentaram atividade antioxidante, sendo o maior resultado obtido por um ponto axial, com equivalente trolox de 10,33 μmol por grama de amostra. Em relação à atividade bactericida, algumas amostras apresentaram atividade, principalmente para as gram-positivas. A isomerização do óleo de linhaça representa uma alternativa para a preparação de misturas de isômeros conjugados dos ácidos linoleico e alfa-linolênico, pois utiliza um sistema reacional e uma metodologia de isomerização que são relativamente simples e de baixo custo. / Flaxseed is the seed of the Linum usitatissimum L., an oleaginous plant belonging to the Linaceae family, a source of polyunsaturated fatty acids, alpha-linolenic acid and linoleic acid. These fatty acids can pass through stages of isomerization to produce conjugated fatty acids, forming respectively conjugated alpha-linolenic acid (CLNA) and conjugated linoleic acid (CLA). The objective of this study was to optimize CLNA production through the alkaline isomerization of linseed oil and to evaluate the antioxidant and antimicrobial activity in vitro of mixtures formed of CLA and CLNA. Alkaline isomerization is an effective method for CLNA production. From the flax oil, ethyl esters were prepared and subsequently passed through the isomerization stage, using an experimental design composed of 4 factorial points, 4 repetitions of the central point and 4 axial points. The assays were performed at random. Methyl esters were obtained for analysis by gas chromatography. Fatty acid quantification was performed using methyl heptadecanoate (17:0) as an internal standard. The degree of isomerization (GI) was determined by the ratio of the fatty acid content isomerized by the initial fatty acid content in non-isomerized linseed oil. The confirmation of the isomerization of linoleic and alpha-linolenic acids of linseed oil was carried out by means of spectroscopic analyzes in the ultraviolet and infrared regions. The antioxidant activity was verified by the ABTS method. The antimicrobial activity was tested against Staphylococcus aureus (ATCC 14458), Bacillus cereus (ATCC 11778), Salmonella typhi (ATCC 06539) and Escherichia coli (ATCC 10536) by the serial microdilution method to determine the minimum inhibitory and bactericidal concentration. The results of infrared spectroscopy showed several bands characteristic of conjugated double bonds. Comparison of the UV spectra between isomerized and flaxseed samples confirmed the formation of conjugated fatty acids. The mixtures of isomers formed showed antioxidant activity, the highest result being obtained by an axial point, with a trolox equivalent of 10.33 μmol per gram of sample. In relation to the bactericidal activity, some samples presented activity, mainly for the gram-positive ones. The isomerization of linseed oil represents an alternative for the preparation of mixtures of conjugated isomers of linoleic and alpha-linolenic acids, since it uses a reaction system and a methodology of isomerization that are relatively simple and inexpensive.

Orientador: Luiz Claudio Di Stasi / Resumo: A Doença Inflamatória Intestinal engloba duas principais doenças sendo elas a Doença de Crohn e a Retocolite Ulcerativa onde ambas se caracterizam por uma inflamação crônica do intestino, com períodos de exacerbação seguidos de intervalos prologados com remissão dos sintomas. Sua etiologia é considerada multifatorial e ainda pouco elucidada. Considerando-se que não existe cura, que os fármacos utilizados são de alto custo, além de apresentarem sérios efeitos colaterais e ainda muitos pacientes não responderem a esses tratamentos disponíveis, a busca por estratégias complementares de prevenção e tratamento dessa doença que combinem eficácia e segurança, como o uso de alimentos funcionais, compostos antioxidantes e compostos bioativos se apresentam como uma perspectiva promissora. Com base nisso, a espécie vegetal Hibiscus esculentus L. conhecida popularmente como quiabo, foi selecionada para o presente estudo com o objetivo de avaliar a atividade anti-inflamatória intestinal das dietas enriquecidas com o fruto no modelo experimental da inflamação intestinal induzida por ácido trinitrobenzenosulfônico em ratos. Para tanto, a farinha dos frutos foi incorporada na dieta de ratos Wistar machos nas concentrações de 5% e de 10% por 28 dias antes e 7 dias após a indução do processo inflamatório intestinal. Os animais foram mortos no 35º dia e seus cólons foram extraídos. Para a caracterização da atividade anti-inflamatória intestinal foram analisados parâmetros macroscópicos (escore,... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Inflammatory Bowel Disease comprises two major diseases, Crohn´s disease and ulcerative colitis where both are characterized by chronic inflammation of the intestine, with periods of exacerbation followed by prolonged intervals with remission of symptoms. This disease is multifactorial with complex and not fully elucidated etiology. Considering that there is no cure and the drugs may cause serious side effects, and many patients do not respond to the available treatments, researches focused on the development of new treatment strategies are important. The pursuit of complementary strategy of prevention and treatment of disease that combine effectiveness and safety, such as the use of functional foods, antioxidant compounds and bioactive compounds if known as a promising perspective. Based on this, a vegetable species Hibiscus esculentus L., populary known as okra, was selected for this study with the objective to evaluate the activity of enriched diet in the experimental model of intestinal inflammation induced by trinitrobenzenesulfonic acid in rats. For this, a fruit flour was incorporated in the diet of male Wistar rats in concentrations of 5% and 10% for 28 days before and 7 days after of induction of intestinal inflammation by TNBS. The animals were killed on the 35th day and their colons were removed. For the characterization of the intestinal antiinflammatory activity, were performed macroscopic studies (score, lesion length, weight ratio length of the colon, occurrenc... (Complete abstract click electronic access below) / Mestre

CHINELATE, Gerla Castello Branco. Gelado comestível à base de leite de búfala com ingredientes funcionais: aplicação de linhaça (Linum usitatissunum L.) e quitosana. 2008. 117 f. : Dissertação (mestrado) - Universidade Federal do Ceará, Centro de Ciências Agrárias, Departamento de Tecnologia de Alimentos, Fortaleza-CE, 2008 / Submitted by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-06T15:51:27Z No. of bitstreams: 1 2008_dis_gcbchinelate.pdf: 927557 bytes, checksum: 66282687ffd7515d80af96acd6a7fc4e (MD5) / Approved for entry into archive by Nádja Goes (nmoraissoares@gmail.com) on 2016-06-06T15:52:24Z (GMT) No. of bitstreams: 1 2008_dis_gcbchinelate.pdf: 927557 bytes, checksum: 66282687ffd7515d80af96acd6a7fc4e (MD5) / Made available in DSpace on 2016-06-06T15:52:24Z (GMT). No. of bitstreams: 1 2008_dis_gcbchinelate.pdf: 927557 bytes, checksum: 66282687ffd7515d80af96acd6a7fc4e (MD5) Previous issue date: 2008 / In the last decades, there is a growing in the interest research and consume foods products with functional properties. The flaxseed (Linum usitatissimun L.) has been considerate a functional ingredient of great importance is due its functional combinations such a linolênico acid, lignans and fibers that are potentially beneficial to our health. Several research evidence the positive effects of adding flaxseed to the food to the combat and prevention of many diseases, for example, cancer, constipation, menopause, disease cardiovascular, among others. The chitosan, considered a soluble fiber of the animal origin, have been researched by its hypocholesterolemic action and as a co adjuvant in the reduction of weight. The processed foods with long shelf life, with nutritional and sensorial quality guaranteed, present consumption potential. The ice cream, a dairy product obtained by the freezing of a pasteurized mix of ingredients, has a large share of the market desserts. Thus, this work had purpose, develop the prescriptions of ice cream of buffalo milk, skimmed, supplemented with flaxseed (5%, 10% and 15%) and chitosan in order to get the acquisition of products with an alternative source of fibers, evaluate the effects in the quality physic-chemical, chemical, microbiological and sensorial characteristics. The addition of flaxseed flour and chitosan provoked significant increases on protein mineral salts and fibers contents of ice cream, transforming them in a product with high content of alimentary fibers. Among the samples of ice cream added to formulations of flour flaxseed, the SQL-10 (2% of chitosan and 10% of flaxseed) was the most accepted attributes for flavor, texture, sweetness, flavor and residual global acceptance. For the test-ordering of preference, the formulation SQL-0 (2% of chitosan and 0% of flaxseed) was the most preferred while the formulation SQL-10 (2% of chitosan and 10% of flaxseed) was second place in the test. The ice cream with chitosan and flaxseed flour processed are within the concepts of functional food, because have in their formulations functional ingredients that provide benefits to health in order to promote improvement in quality of life. / Os benefícios do consumo de produtos alimentícios com propriedades funcionais vêm aumentando e desenvolvendo interesse nas últimas décadas em muitos pesquisadores e consumidores. A linhaça (Linum usitatissimum L.) tem sido considerada um ingrediente funcional de grande importância por conter combinações funcionais como o ácido linolênico (ALA), lignanas e fibras que estão relacionados ao seu potencial benéfico à saúde. Vários estudos evidenciam os benefícios da alimentação suplementada com linhaça na prevenção e tratamento de diversas enfermidades como: doenças cardiovasculares, câncer, artrite, sintomas indesejáveis da menopausa, constipação, entre outras. A quitosana, considerada uma fibra solúvel de origem animal, vem sendo pesquisada por sua ação hipocolesterolêmica e como coadjuvante na redução de peso. Alimentos processados com vida de prateleira longa, assegurada qualidade nutricional e sensorial, apresentam crescente potencial de consumo. O sorvete, sendo um produto lácteo obtido pelo congelamento de uma mistura pasteurizada de ingredientes, apresenta uma grande fatia no mercado de sobremesas. Assim, este trabalho teve como objetivo desenvolver formulações de sorvetes de leite de búfala desnatado suplementadas com linhaça (0%, 5%, 10% e 15%) e quitosana (2%), visando a obtenção de produtos como uma fonte alternativa de fibras, avaliar os efeitos destes ingredientes funcionais às características físico-químicas, químicas, nutricionais, microbiológicas e sensoriais. A adição de quitosana e linhaça promoveram incremento significativo nos teores de proteínas, sais minerais e fibra alimentar, tornando dos gelados comestíveis estudados, produtos com alto teor de fibra alimentar. Dentre as amostras de sorvetes das formulações adicionadas de farinha de linhaça, a SQL-10 (10% de linhaça) foi a mais aceita em relação aos atributos sabor, textura, doçura, sabor residual e aceitação global. Para o teste de ordenação–preferência, a formulação SQL-0 (2% de quitosana e 0% de linhaça) foi a mais preferida enquanto que a formulação SQL-10 (2% de quitosana e 10% de linhaça) ficou em segundo lugar no teste. Os sorvetes processados com quitosana e farinha de linhaça se enquadram nos conceitos de alimento funcional, devido a possuírem nas suas formulações ingredientes funcionais que proporcionam benefícios à saúde com o intuito de promover melhoria na qualidade de vida.

Submitted by Maike Costa (maiksebas@gmail.com) on 2017-09-04T13:42:03Z No. of bitstreams: 1 arquivototal.pdf: 1789095 bytes, checksum: f84fcdf50937ea4ea92ae82aa429c805 (MD5) / Made available in DSpace on 2017-09-04T13:42:03Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1789095 bytes, checksum: f84fcdf50937ea4ea92ae82aa429c805 (MD5) Previous issue date: 2017-03-03 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The production of goat yogurt with the addition of probiotic cultures and honey bee Melipona scutellaris to flavor and add functional value to the product can potentiate the beneficial effects to health and, therefore, the demand of this product by the consumer. The present study was carried out with the objective of developing goat yoghurt with probiotic potential of honey bee Melipona scutellaris and characterizing the technological, physical, chemical, microbiological and sensorial aspects, as well as evaluating the protective effect of the food matrix on the strains Added. The effect of adding probiotic lactic and honey cultures on the quality characteristics of fermented yogurts was evaluated at times 1, 7, 14, 21 and 28 days of refrigerated storage, considering the following treatments: IC (conventional yogurt - control), Containing the starter culture composed of Streptococcus thermophilus and Lactobacillus delbrüeckii subsp. Bulgaricus; IP, containing the probiotic microorganism Lactobacillus acidophilus, in co-culture with the starter; IPM, composed of the probiotic Lactobacillus acidophilus, in addition to starter culture and added of bee honey; And IM, containing the culture starter and added of honey of bee. All the yoghurt formulations tested showed good results on the technological characteristics, showing good stability. The samples were sensorially well accepted, with notes whose hedonic terms ranged from "I liked slightly" to "liked". In general, it was observed that the addition of the probiotic strain in the preparation of the yogurt did not influence the physical and physico-chemical characteristics of the same (p> 0.05). In the viscosity results, it was observed that honey-containing formulations (IPM and IM) showed an increase in viscosity during storage (p <0.05), while the other formulations (CI and PI) showed a reduction in viscosity (P <0.05). Regarding the results of probiotic survival during traversal of the simulated gastrointestinal tract, it was observed that regardless of the addition of honey or not the food matrix acted as a protector of the added strain. Thus, it was found that the elaboration of yoghurt with addition of bee honey and probiotic presents as a potential for investment of the dairy industry with functional properties, whose technological, rheological, nutritional, sensorial and microbiological qualities were satisfactory. / A produção de iogurte caprino com o acréscimo de culturas probióticas e de mel de abelha Melipona scutellaris para saborizar e agregar valor funcional ao produto pode potencializar os efeitos benéficos à saúde e, desta forma, a procura deste produto pelo consumidor. O presente estudo foi desenvolvido com o objetivo de desenvolver iogurte caprino com potencial probiótico adicionado de mel de abelha Melipona scutellaris e caracterizar os aspectos tecnológicos, físicos, físico-químicos, microbiológicos e sensoriais, assim como avaliar o efeito protetor da matriz alimentar sobre as cepas adicionadas. O efeito da adição de culturas láticas probióticas e do mel sobre as características de qualidade dos iogurtes fermentados foi avaliado nos tempos 1, 7, 14, 21 e 28 dias de armazenamento refrigerado, considerando os seguintes tratamentos: IC (iogurte convencional - controle), contendo a cultura starter composta por Streptococcus thermophilus e o Lactobacillus delbrüeckii subsp. bulgaricus; IP, contendo o micro-organismo probiótico Lactobacillus acidophilus, em co-cultura com a starter; IPM, composto pelo probiótico Lactobacillus acidophilus, além da cultura starter e adicionado de mel de abelha; e IM, contendo a cultura starter e adicionado de mel de abelha. Todas as formulações de iogurtes testadas apresentaram bons resultados quanto às características tecnológicas, demonstrando boa estabilade. As amostras foram sensorialmente bem aceitas, com notas cujos termos hedônicos variaram entre “gostei ligeiramente” e “gostei muito”. De um modo geral, observou-se que a adição da cepa probiótica na elaboração do iogurte não influenciou nas características físicas e físico-químicas dos mesmos (p>0,05). Nos resultados da viscosidade, observou-se que as formulações que continham mel (IPM e IM) apresentaram um aumento da viscosidade durante o armazenamento (p<0,05), enquanto que as demais formulações (IC e IP) apresentaram uma redução na viscosidade (p<0,05). Com relação aos resultados da sobrevivência do probiótico durante a travessia do trato gastrointestinal simulada, observou-se que independente da adição de mel ou não a matriz alimentar atuou como protetora da cepa adicionada. Assim, constatou-se que a elaboração de iogurte com adição de mel de abelha e probiótico se apresenta como um potencial para investimento da indústria de produtos lácteos com propriedades funcionais, cujas qualidades tecnológica, reológica, nutricional, sensorial e microbiológica foram satisfatórias.

This diploma thesis deals with fiber intake and possibilities of its increase. The main aim of the thesis is to evaluate the actual intake of fiber in the population and to find out whether people actually know what fiber is and what should be its daily intake. The theoretical part is focused on fiber itself. It describes its characteristics, distribution, properties and sources. The effect of fiber on human health and the consequences of insufficient or excessive fiber intake are discussed as well. The practical part is focused on the real intake of fiber in the population. It is done in the form of a questionnaire survey, in which I try to find out what knowledge of fiber people have, but also how often they consume foods containing fiber. Most of the questionnaires were handed out to customers of one unnamed pharmacy and healthy nutrition center in Prague and other passers-by. Altogether, I managed to collect 84 questionnaires. The questionnaire results show that vast majority of respondents have an idea of what fiber is and which foods contain it most; however, they do not know what the recommended daily intake is. Still, half of the respondents think their diet includes enough fiber. The fiber intake in men and women was not much different. The most significant difference was in the...

A principal forma de tratamento da doença de Alzheimer é através de inibidores sintéticos de acetilcolinesterase. Os inibidores existentes no mercado além, de terem um custo elevado e apresentarem efeitos colaterais não previnem ou curam a doença de Alzheimer, apenas retardam o seu desenvolvimento. A baixa efetividade dos tratamentos existentes e a ausência de prognóstico positivo impulsionaram no mercado uma demanda por novas formas de tratamento e/ou prevenção da doença. Neste cenário, investigar a atividade anticolinesterásica em pimentas do reino e pimenta rosa, bem como seu potencial antioxidante e composição fitoquímica são maneiras de promover tanto o conhecimento sobre estas especiarias como beneficiar o panorama de saúde pública, seja no combate a doença de Alzheimer e/ou outras pandemias existentes. Com o objetivo de avaliar o potencial destas especiarias, extratos metanólicos de pimenta preta, verde, branca e rosa foram avaliados segundo o teor de fenólicos totais, atividade antioxidante pelo método DPPH, ABTS e FRAP e atividade anticolinesterásica. Posteriormente o perfil metabolômico dos grãos e extratos de pimenta foi analisado por cromatografia líquida acoplada à espectrometria de massa. As amostras foram ionizadas por -eletrospray? operando em modo negativo e positivo. O extrato de pimenta rosa apresentou o maior teor de compostos fenólicos totais e a melhor atividade antioxidante e anticolinesterásica em comparação aos demais extratos. Dentre as pimentas do reino, a pimenta verde destacou-se com os maiores teores de compostos fenólicos e atividade antioxidante pelo método DPPH e ABTS. Já a pimenta preta mostrou os melhores resultados para as análises de atividade anticolinesterásica e atividade antioxidante pelo método FRAP. Quanto ao perfil metabolômico as amostras de pimenta foram significativamente distintas entre si. Os espectros obtidos para as amostras de grãos de pimenta foram mais ricos em metabólitos em relação às amostras de extrato em ambos os modos operacionais. O processamento das pimentas do reino induziu modificações quantitativas e qualitativas sobre a composição fitoquímica deste condimento. A pimenta rosa não apresentou nenhum possível metabólito com alto potencial discriminatório, dentre os 15 íons investigados. Em modo operacional negativo, os metabólitos presentes no extrato de pimenta verde, exceto íon de m/z 329,2081, foram responsáveis por todas as contribuições mais significativas entre os perfis metabolômicos gerados. A partir dos resultados obtidos no presente trabalho é possível afirmar que a pimenta rosa apresenta o maior potencial na redução de risco da doença de Alzheimer, dentre as pimentas investigadas. / Synthetic inhibitors of cholinesterase are the main drugs used in the treatment for Alzheimer\'s disease and besides the high cost and side effects, the current drugs available in the market do not prevent or cure Alzheimer, only retard its development. The absence of positive prognosis and limited effectiveness of existing drugs enhance the demand for new forms of the disease\'s treatment and/or prevention. In this scenario, investigating Piper nigrum and Schinus terebinthifolius peppercorns for its acetylcholinesterase and antioxidant activity, as well as its phytochemical composition, are ways to promote both knowledge about these spices and the perspective of health, either in combat of Alzheimer\'s disease and/or other existing pandemics. In order to evaluate the potential of these spices, black, green, white and pink peppers methanolic extracts were evaluated according to the total phenolic content, antioxidant activity by DPPH, ABTS and FRAP assay and anticholinesterase activity. Subsequently the metabolomic profile of the extracts and peppercorns were analyzed by mass spectrometry coupled to liquid chromatography. Samples were ionized by electrospray operating in negative and positive modes. The pink pepper (Schinus terebinthifolius) extract showed the highest content of total phenolic compounds and the best antioxidant and anticholinesterase activity compared to the other extracts. Among Piper nigrum peppercorns, green pepper stood out as the highest levels of phenolic compounds and antioxidant activity by DPPH and ABTS methods. Black pepper obtained the best results for the analysis of acetylcholinesterase activity and antioxidant activity by FRAP method. Regarding the metabolomic profiles, pepper samples are significantly different from each other. The spectrum obtained for peppercorn\'s samples were richer in metabolites compared to extract\'s samples in both operating modes. The processing induced quantitative and qualitative changes on the phytochemical composition of the peppercorns. The pink pepper did not show any possible metabolite with high discriminatory potential, of the 15 ions investigated. In the negative operating mode, the metabolites present in the extracts of green pepper, excluding m/z 329.2081 ion, were responsible for all of the most significant contributions between metabolomic profiles generated. From the results obtained in this study it is possible to affirm that pink pepper has the greatest potential to reduce Alzheimer\'s disease risk, among peppers investigated.