Made available in DSpace on 2014-10-09T12:55:42Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:05:05Z (GMT). No. of bitstreams: 0 / Com o intuito de proteger o alimento de microorganismos patogênicos, como também aumentar a vida de prateleira preservando propriedades sensoriais (ex. odor e paladar), uma vez que essas propriedades são as mais requisitadas pelo consumidor, é necessário analisar a formação dos voláteis de especiarias e ervas medicinais após a irradiação. O objetivo do presente trabalho foi analisar a formação de voláteis após irradiação de Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare e Myristica Fragans. Possíveis mudanças no odor dessas especiarias através de diferentes doses de radiação foram avaliadas com o intuito de melhorar a aplicação desta tecnologia. As amostras foram irradiadas em embalagens plásticas em um irradiador de 60Co. Doses de radiação de 0, 5, 10, 15, 20 e 25 kGy foram testadas. Laurus Cinnamomum obteve perda de 56 a 89,5% de voláteis, quando comparada à amostra não-irradiada. Diferentemente das demais especiarias, a irradiação de Myristica Fragans apresentou aumento de compostos voláteis, com exceção do 4-terpineol. A miristicina (substância tóxica em concentrações altas) apresentou aumento médio de 80%. Origanum Vulgare e Piper Nigrum apresentaram perda de compostos, principalmente quando submetidas à dose de 25kGy. Em geral, os resultados indicaram perda na qualidade sensorial das especiarias. / Dissertação (Mestrado) / IPEN/D / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

Orientador: Maria do Carmo Estanislau do Amaral / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Biologia / Made available in DSpace on 2018-08-21T15:01:25Z (GMT). No. of bitstreams: 1 Costa_SuzanaMariadosSantos_M.pdf: 5413800 bytes, checksum: 0fbb691374cc80432664625fb24982bc (MD5) Previous issue date: 2012 / Resumo: O resumo poderá ser visualizado no texto completo da tese digital / Abstract: The abstract is available with the full electronic document / Mestrado / Biologia Vegetal / Mestre em Biologia Vegetal

Orientador: Vivaldo Silveira Junior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-21T19:48:08Z (GMT). No. of bitstreams: 1 Falquetto_PaulaLyra_M.pdf: 2346097 bytes, checksum: 46b1d8899428de4582aaf03fa022871c (MD5) Previous issue date: 2013 / Resumo: Diversos tipos de secagem tem sido utilizados para produtos termossensiveis. O proposito fundamental e a reducao dos custos de transporte, estocagem e o aumento da vida util. Ao mesmo tempo, ha um crescente interesse dos consumidores no uso de ervas e especiarias pelo sabor diferenciado nos alimentos preparados com as mesmas. Em secadores convencionais, o tratamento do ar resulta em temperaturas muito mais altas que a ambiente e umidades absolutas mais baixas, proporcionando maior perda de compostos responsaveis pela cor e sabor, entre outros, durante o processo. Em vista disso, o trabalho teve como objetivos o desenvolvimento e avaliacao de um sistema de tratamento de ar, baseado em uma bomba de calor que produz um ar a baixas temperaturas e pressao de vapor de agua, alimentando um gabinete de bandejas para uso domestico com adaptacao de um refrigerador comercial. Os ensaios foram realizados a pressao atmosferica dentro da cabine. Apos o tratamento do ar (desumidificacao do ar e posterior aquecimento, realizados pela bomba de calor), se obteve uma diferenca das condicoes do ar em comparacao ao ar ambiente de entrada de 22 a 26 oC na temperatura e de 36 a 69% da umidade relativa. O equipamento apresentou bom desempenho na secagem da hortela, produto escolhido para os ensaios, mostrando pouca diferenca na coloracao em relacao a amostra in natura. O tempo de secagem foi de aproximadamente 4 horas, quando se atingiu a umidade do produto desejada, em torno de 6%. O consumo energetico do equipamento no periodo do ensaio ficou em torno de 2 kWh para uma quantidade de 25 g de materia seca / Abstract: Different types of drying are being used for thermosensitive products. The fundamental purpose is the reduction of transportation and storage costs, and increasing of shelf life. At the same time, there is a growing consumer interest in the use of herbs and spices because of the differentiated flavor in distinct foods prepared with them. In conventional dryers air treatment results in higher temperatures that the ambient and lower absolute humidity providing greater loss of compounds responsible for the color and flavor among others during the process. This work had the objective of development and evaluation of an air treatment system, based on a heat pump that operates at low temperatures, feeding a tray cabinet for domestic use with adaptation of a commercial refrigerator. The tests were a source at atmospheric pressure inside the cabin. After treatment of the air (air dehumidification and subsequent heating was done by heat pump), obtaining a difference of air conditions of 22 to 26 °C in temperature and 36 to 69% of moisture with relation to ambient air (input air). The equipment presented good performance in mint drying, the product chosen for the tests, showing differences in coloring low in relation to the fresh sample. The drying time was approximately 4 hours when it has reached the desired product moisture around 6%. The energy consumption of equipment around the time of the test was around 2 kWh for a quantity of 25 g of dry matter / Mestrado / Engenharia de Alimentos / Mestra em Engenharia de Alimentos

M.Tech. (Homoeopathy) / It is estimated that more than 29% of South African men and 56% of women are overweight or obese (Goedecke et al., 2005). Obesity can be classified as a chronic disease, with a number of detrimental health consequences, including the risk of developing insulin resistance, dyslipidaemia and hypertension (Beers et al., 2006). Conventional treatments for weight loss exist, but their use may be associated with unwanted side effects (Beers et al., 1999). While herbal medications are considered safer by many people, in general, studies of herbal medicinal products have been too few, of limited duration and small sample size (Mattsson and Nilsson, 2002). This indicates that further research into herbal weight loss treatments, with minimal or no side-effects, is required. The aim of this study is to determine the effect of a herbal formulation consisting of caffeine, Camellia sinensis, Coffea canephora bean, Coleus forskholii, Evodiamine, Ilex paraguariensis and Phaseolus vulgaris on human resting metabolic rate and body composition in overweight and obese individuals. The study was a double-blind, placebo-controlled study and formed part of a larger study where the research sample was shared by two additional researchers. A sample group of sixty healthy male and female participants between the ages of 18 and 45 years, with a body mass index of more than 25kg/m² and less than 35 kg/m², was recruited from the University of Johannesburg Doornfontein Campus Homoeopathic Health Clinic. Participants were randomly allocated into either an experimental or placebo group, in matched pairs according to gender and BMI. Both groups underwent an assessment of body composition and resting metabolic rate at the initial consultation, as well as at the two week, six week, and final twelve week follow-up consultations. Participant checklists recorded data documenting changes in general lifestyle factors for the duration of the study (Appendix E). The experimental group took two capsules of the herbal formulation daily and the control group took two capsules of the placebo, five days a week with a two day rest, for a period of twelve weeks. Data was collected and statistically analyzed using the Shapiro Wilk test, the Mann-Whitney test, the Friedman test, and the Wilcoxon signed ranks test (Smith, 2011).

A thesis submitted in compliance with the requirements for the Masters Degree in Technology: Mechanical Engineering at Technikon Natal, 2002. / The experiments and their results contained herein will form the basis for the development of a portable non-destructive testing device for composite structures. This device is to be capable of detecting any of a variety of defects and assessing their severity within a short time / M

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In Africa, the importance of medicinal plants in folklore medicine and their contribution to primary healthcare is well recognized. Across the continent, local herbal mixtures still provide the only therapeutic option for about 80% of the population. The vast floral diversity and the intrinsic ethnobotanical knowledge has been the backbone of localized traditional herbal medical practices. In Africa, an estimated 5400 of the 60000 described plant taxa possess over 16300 therapeutic uses. Similarly, with a therapeutic flora comprising of approximately 650 species, herbal medical practitioners in South Africa, make use of a plethora of plants to treat different human diseases and infections. Over the years, studies have identified numerous plant species with potential against chronic metabolic diseases including type 2 diabetes mellitus (T2DM). Globally, the incidence and prevalence of T2DM have reached epidemic proportions affecting people of all ages, nationalities and ethnicity. Considered the fourth leading cause of deaths by disease, T2DM is a global health crisis with an estimated diagnosis and mortality frequency of 1 every 5 seconds and 1 every 7 seconds respectively. Though the exact pathophysiology of T2DM is not entirely understood, initial peripheral insulin resistance in adipose tissue, liver, and skeletal muscle with subsequent pancreatic β-cell dysfunction resulting from an attempt to compensate for insulin resistance is a common feature of the disease. The current approach to treating T2DM is the use of oral antidiabetic agents (OAAs), insulin, and incretin-based drugs in an attempt to achieve glycaemic control and maintain glucose homeostasis. However, conventional anti-T2DM drugs have been shown to have limited efficacies and serious adverse effects. Hence, the need for newer, more efficacious and safer anti-T2DM agents. Sutherlandia frutescens subsp. microphylla is a flowering shrub of the pea family (Fabaceae/Leguminaceae) found mainly in the Western Cape and Karoo regions of Southern Africa. Concoctions of various parts of the plant are used in the management of different ailments including T2DM. However, despite extensive biological and pharmacological studies, few analyses exist of the chemical constituents of S. frutescens and no Triple Time of Flight Liquid Chromatography with Mass Spectrometry (Triple TOF LC/MS/MS) analysis has been performed. The initial aim of this study was to investigate the phytochemical profile of hot aqueous, cold aqueous, 80% ethanolic, 100% ethanolic, 80% methanolic and 100% methanolic extracts of a single source S. frutescens plant material using colorimetric and spectrophotometric analysis. The hot aqueous extractant was found to be the best extractant for S. frutescens, yielding 1.99 g of crude extract from 16 g fresh powdered plant material. This data suggests that application of heat and water as the extractant (hot aqueous) could play a vital role in extraction of bioactive compounds from S. frutescens and also justifies the traditional use of a tea infusion of S. frutescens. Colorimetric analysis revealed the presence of flavonoids, flavonols, tannins, and phenols in all extracts with varying intensity. The organic extracts 100% methanol, 80% and 100% ethanol exhibited high color intensity (+++) for flavonoids and flavonols respectively, while all the extracts exhibited a moderate color intensity (++) for tannins and phenols. Spectrophotometric analysis of S. frutescens extracts revealed that all the organic extracts contained a significantly higher concentration (in mg/g of extract) of flavonols and tannins when compared to the aqueous extracts. All extracts contained approximately equal levels of phenols. These data confirm the presence of all four groups of bioactive phytocompounds in the S. frutescens extracts used in this study, and also confirm that different solvent extractants possess the capability to differentially extract specific groups of phytocompounds. in individual extracts. Further comparison of these compounds with online databases of anti-diabetic phytocompounds led to the preliminary identification of 10 possible anti-diabetic compounds; α-Pinene, Limonene, Sabinene, Carvone, Myricetin, Rutin, Stigmasterol, Emodin, Sarpagine and Hypoglycin B in crude and solid phase extraction (SPE) fractions of S. frutesecens. Furthermore, using two hepatic cell lines (Chang and HepG2) as an in-vtro model system, the anti-T2DM properties of crude aqueous and organic extracts of S. frutescents was investigated and compared. Both aqueous and organic extracts of S. frutescens were found to decrease gluconeogenesis, increase glucose uptake and decrease lipid accumulation (Triacylglycerol, Diacylglycerol, and Monoacylglycerol) in Chang and HepG2 hepatic cell cultures made insulin resistant (IR) following exposure to high concentration of insulin and fructose. Using real-time quantitative reverse transcriptase polymerase chain reaction (qRT-PCR), the aqueous and organic extracts of S. frutescens were confirmed to regulate the expression of Vesicle-associated membrane protein 3 (VAMP3), Mitogen-activated protein kinase 8 (MAPK8), and Insulin receptor substrate 1 (IRS1) in insulin resistant hepatic cells. IR-mediated downregulation of VAMP3, MAPK8, and IRS1 mRNA in IR HepG2 hepatic cell cultures was reversed in the presence of aqueous and organic extracts of S. frutescens. The hot aqueous extract displayed the highest activity in all the assays, while all the organic extracts displayed similar potency. In conclusion, this study reports that aqueous and organic extracts of S. frutescens possess numerous anti-diabetic compounds that can be further investigated for the development of new, more efficacious and less toxic anti-diabetic agents. The presence of multiple compounds in a single extract does suggest a synergistic or combinatorial therapeutic effect. These findings support the burgeoning body of in-vivo and in-vitro literature evidence on the anti-diabetic properties of S. frutescens and its use in folklore medicine.

El presente proyecto tiene como finalidad demostrar que la idea de negocio es factible y aceptable debido a que la industria de bebidas naturales se ha convertido en un poderoso sector, el cual ha ido creciendo a nivel mundial en los últimos años. De esta manera, el mercado de las bebidas naturales es una excelente oportunidad para el sector porque los consumidores cada vez tienen más conocimiento sobre la alimentación balanceada y el impacto que le genera una dieta saludable a su bienestar. Kiwandina nace con el objetivo de contribuir con la sociedad a través de la alimentación, nos dedicamos a la venta de bebidas a bases de hierbas naturales que brindan beneficios a la salud de nuestros consumidores. No tendrán ningún efecto nocivo para el organismo, por lo contrario, ayudará a la hidratación mientras aporta vitaminas, antioxidantes. Este trabajo, se enfocará en la evaluación de un modelo de negocio; con productos saludables. Dicho esto, decidimos crear la empresa Kiwandina una bebida al instante, la idea de negocio se debe a que los establecimientos no brindan este tipo de producto, donde se incorpora y se comercializará a través de nuestras máquinas expendedoras y envases que cuidan del medio ambiente. Kiwandina elaborará sus productos a partir de hierbas naturales altamente seleccionadas para ofrecer al consumidor, serán seis sabores y beneficios como: el Anís, Manzanilla, Hierba Luisa, Muña, Toronjil y Eucalipto. / The purpose of this project is to demonstrate that the business idea is feasible and acceptable because the natural drinks industry has become a powerful sector, which has been growing worldwide in recent years. In this way, the natural drinks market is an excellent opportunity for the sector because consumers increasingly have more knowledge about balanced nutrition and the impact that a healthy diet has on their well-being. Kiwandina was born with the goal of contributing to society through food. We are determined to selling natural herbal drinks that provide health benefits to our consumers. They will not have any harmful effect on the body, on the contrary it will help hydration while providing vitamins, antioxidants. This work will focus on the evaluation of a business model; with healthy products. That said, we decided to create the Kiwandina company an instant drink, the business idea is because the establishments do not provide this type of product, where it is incorporated and will be marketed through our vendor machines and packaging that take care of the environment. Kiwandina will elaborate its products from highly selected natural herbs to offer to the consumer, there will be six flavors and benefits such as: Anise, Chamomile, Luisa, Muña, Lemon Balm and Eucalyptus. / Trabajo de investigación