In the last years, the edible packaging has been gaining popularity due to the potential usage as the packaging for food instead of synthetic materials. The edible packaging can positively affect the packaged food by the active properties or due to its intelligent properties can monitor the changes in food. In theory, the legislation about the packaging of food and edible packaging was described. The substances for edible films preparation and additives, which can improve the properties of the edible films, were described too. In this part, the undesirable microorganisms occur in food and the chapters about active and intelligent properties of the edible films were summarized. The main aim of the thesis was the practical preparation of edible packaging/films made from furcellaran, gelatin hydrolysate with the addition of water dried or fresh rosemary extracts in concentrations 5 %, 10 %, and 20 %. In the experimental part, the physical analysis was done – textural parameters such as tensile strength and elongation at break, water content, and thickness. In the chemical analysis the total polyphenols content, determination of polyphenols by HPLC, antioxidant activity, optical properties and antimicrobial activity of the prepared edible films were done. There were found out, that the total polyphenols content and antioxidant activity were the highest in the 20%DR (TPC: 6,79 ± 0,06 mg gallic acid/g; DPPH: 87,84 ± 0,07 %). Also, the 20%DR and 20%FR changed color in different pH (3 and 12). The antimicrobial activity was negative. The thesis showed that the addition of natural extracts to edible films can increase the polyphenols content and they can also work as the UV protector.

Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, gamma tocopherol, and delta tocopherol in menhaden oil were found at 0.18mg/g, 0.37mg/g, and 0.14mg/g, respectively, using HPLC analysis. Teng Cha extract effectively delayed oxidation of menhaden oil (MO) when stored at 40°C for eight days by measuring primary oxidation products and secondary oxidation products. The combinations of Teng Cha extract and rosemary extract and combinations of ascorbyl palmitate, citric acid, Teng Cha extract and rosemary extract more effectively improved stability of MO containing mixed tocopherols than Teng Cha extract alone at 40°C storage for eight days by measuring primary oxidation products and secondary oxidation products. From this study, Teng Cha extract can be used as a potential natural antioxidant in food industry, especially in combinations with rosemary extract and tocopherols, extending shelf life of menhaden oil. / Master of Science in Life Sciences

<p>Ruzmarin Rosmarinus officinalis L. (Lamiaceae) je biljka koja se u tradicionalnoj medicini na na&scaron;em području koristi za postizanje analgetičkog, holeretičkog i hepatoprotektivnog delovanja. Prema Evropskoj agenciji za lekove (2010 godine), indikacije za sistemsku primenu etarskog ulja ruzmarina su lečenje dispepsije i spazama gastrointestinalnog trakta, a za spolja&scaron;nju primenu se preporučuje u lečenju umereno jakih bolova u zglobovima i mi&scaron;ićima i u lečenju poremećaja periferne cirkulacije. Imajući u vidu da komponente etarskog ulja ruzmarina ispoljavaju i druga, potencijalno korisna farmakolo&scaron;ka svojstva, postoji potreba da se ova delovanja detaljnije ispitaju. Ciljevi ispitivanja su bili da se utvrdi: 1) analgetički efekat etarskog ulja ruzmarina i njegov uticaj na farmakodinamske osobine paracetamola, kodeina, diazepama i pentobarbitala kao i na farmakokinetske osobine paracetamola; 2) antioksidativni i hepatoprotektivni efekat u uslovima hemijski izazvanog oksidativnog stresa. Metodom gasne hromatografije (GC/MS i GC/FID) utvrđen je kvantitativni sastav etarskog ulja. Najzastupljenije komponente ulja koje je kori&scaron;ćeno u na&scaron;em ispitivanju su oksidovani monoterpeni 1,8-cineol (43.77%) i kamfor (12.53%) i monoterpenski ugljovodonik &alpha;-pinen (11.51%). Suspenzija etarskog ulja ruzmarina primenjivana je mi&scaron;evima u dozama 10 i 20 mg/kg tm tokom sedam dana i jednokratno u farmakodinamskim testovima: test vrele ploče, test &bdquo;uvijanja&ldquo; (posle intraperitonealne primene sirćetne kiseline), test za procenu motorne koordinacije životinja na rotirajućem &scaron;tapu i test merenja vremena trajanja spavanja. Za ispitivanje uticaja etarskog ulja ruzmarina na farmakokinetske osobine paracetamola i za biohemijska i toksikolo&scaron;ka ispitivanja, kori&scaron;ćeni su pacovi koji su tokom sedam dana tretirani suspenzijom etarskog ulja ruzmarina u dozi 5 i 10 mg/kg tm, a sedmog dana su primili paracetamol i.v. ili p.o.. Za praćenje farmakokinetskih parametara kori&scaron;ćeni su uzorci krvi dobijeni iz repne vene pacova u kojima su HPLC metodom merene koncentracije paracetamola, na osnovu kojih su potom određeni farmakokinetski parametri ovog leka. Antioksidativna aktivnost etarskog ulja ruzmarina je određivana in vitro (DPPH i Folin-Ciocaulteu testovima) i in vivo. Nakon žrtvovanja životinja iz prikupljenih uzoraka krvi određivani su iz seruma biohemijski parametri, pokazatelji bubrežne i jetrene funkcije, a u homogenatu tkiva jetre određivani su parametri oksidativnog stresa. Samo etarsko ulje ruzmarina ispoljava analgetičko delovanje i smanjuje visceralnu bol izazvanu sirćetnom kiselinom. Pored toga, potencira analgetički efekat kodeina i paracetamola. Etarsko ulje ruzmarina značajno smanjuje hipnotičko delovanje pentobarbitala i sprečava poremećaj motorne koordinacije nakon primene diazepama. Etarsko ulje ruzmarina ne utiče značajnije na oralnu biolo&scaron;ku raspoloživost paracetamola. Vi&scaron;ekratna primena različitih doza etarskog ulja ruzmarina ne izaziva toksične promene u krvi i jetri ispitivanih životinja. Primena etarskog ulja ruzmarina &scaron;titi životinje od reaktivnih kiseoničnih vrsta, umanjuje posledice izloženosti oksidativnom stresu i ispoljava značajno hepatoprotektivno delovanje.</p> / <p>Rosemary Rosmarinus officinalis, L.(Lamiaceae) is traditionally used in folk medicine for its analgetic, choleretic and hepatoprotective properties. According to the recommendation of European Medicines Agency from 2010, rosemary essential oil can be used for treating dyspepsia and mild spasmodic disorders of the gastrointestinal tract, and also externally as an adjuvant in the relief of minor muscular and articular pain and minor peripheral circulatory disorders. Different studies conducted with rosemary essential oil show other pharmacological effects of main components of the oil. The aim of this study was to examine: 1) analgetic effects of rosemary essential oil and its influence on the pharmacodynamic properties of paracetamol, codeine, diazepam and pentobarbital, and also its influence on the pharmacokinetic properties of paracetamol; 2) antioxidant and hepatoprotective effects on the parameters of chemicaly induced oxidative stress. The quantification of chemical constituents of the essential oil was carried out by gas chromatography (GC/FID and GC/MS). The major compounds that were identified and quantitated by GC-FID and GC-MS were oxygenated monoterpens 1,8-cineole (43.77%), camphor (12.53%) and monoterpene hydrocarbon &alpha;-pinene (11.51%). The suspension of rosemary essential oil was applied to mice orally (doses: 10 and 20 mg/kg b.w.) for seven days and in single dose for the pharmacodynamic tests: hot plate, writhing, rotharod and sleeping time. Rats treated with suspension of rosemary essential oil for seven days orally (doses: 5 and 10 mg/kg b.w.) were used for the examination of influence of essential oil on the pharmacokinetic properties of paracetamol. Then on the 7th day the paracetamol was applied to them p.o. or i.v.. The parameters of pharmacokinetic were analyzed in blood samples obtained from rats tail veins. The HPLC method was used for measurement of concentration of paracetamol in blood samples. Those concentrations were used for calculation of the pharmacokinetic parameters. The antioxidant activity of the rosemary essential oil was evaluated in vitro (with DPPH and Folin-Ciocaulteu tests) and in vivo. The animals were sacrificed and the samples of blood and liver were taken. The obtained serum was used for determination of standard biochemical parameters and the parameters of oxidative stress were analyzed in obtained liver homogenates. The essential oil of rosemary shows analgetic properties and it decreases visceral pain induced with intraperitoneally injected acetic acid. The rosemary essential oil increases pharmacological effects of codeine and paracetamol. Also, this oil reduces pentobarbital-induced sleeping time and diminishes diazepam-induced disorder of psychomotor coordination. The essential oil of rosemary does not change paracetamol bioavailability. The rosemary essential oil applied in multiple doses does not induce toxic changes in blood and liver samples obtained from animals. The use of rosemary essential oil protects animals from reactive oxygen species, decreases the effects caused by oxidative stress and shows significant hepatoprotective effect.</p>

O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg &#945;-tocoferol/ mL), limite de quantificação (0,017mg &#945;-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg &#945;- tocopherol/mL, a limit of quantitation of 0.017 mg &#945;-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.

Made available in DSpace on 2015-04-01T14:12:57Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 1944862 bytes, checksum: c9626d2c8132486c7183391c896ffb2c (MD5) Previous issue date: 2012-03-09 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Sodium chloride is a component essential for the flavoring of food, particularly meat and its derivatives. However, too much can cause health problems to their consumers, such as hypertension. The objective of this research was partially replace sodium chloride by potassium chloride and a mixture of oregano (Origanum vulgare), basil (Ocimum basilicum) and rosemary (Rosmarinus officinalis), named Herbal Mix, initially in chicken breast fillets to determine an optimization interval of the variables to be tested in fresh sausages. Treatments were obtained using a Central Composite Rotational Design with three factors, resulting in 17 trials. Fillet of chicken breast with various flavors underwent Quantitative Descriptive Analysis for raising and quantify their sensory attributes. Subsequently, analyzes were carried out the physical parameters of quality (water holding capacity, cooking loss, shear force and color), to verify the influence of sodium chloride (NaCl), potassium chloride (KCl) and Herbal Mix on physical and sensory characteristics of meat. To check the possibility of further substitution of sodium chloride, found optimization intervals were studied in the development of fresh sausages, meat product to develop a low sodium content. The formulations of NaCl, KCl and Herbal Mix were obtained in a randomized mixture of three factors, the type simplex centroid, totaling 10 trials. The sausages were analyzed by sensory acceptance test (appearance, texture, flavor, global acceptance, purchase intention and intensity of salt), physical-chemical analysis (moisture, ash, proteins, lipids, pH and water activity) and physical (water holding capacity, cooking loss, shear force and color) to verify the influence of mixing of the quality factors of the samples. In the first study it was observed that, at 5% significance level, the response variables characteristic flavor, taste bitter and hardness influenced the statistical variables NaCl and Herbal Mix, while the attribute color gold was influenced by variables KCl and Herbal Mix . As for the physical parameters, only shear force of the treatments was influenced by variables, specifically KCl and Herbal Mix. To optimize a majority of the variables is chosen to optimize the following range, replacing initially 33% NaCl: 5-30 g / kg meat, 2-12 g / kg meat and 5-12 g / kg meat. Regarding the study of the reduction of optimized intervals showed that only the sensory analysis global acceptance and purchase intention influenced statistical variables. The physical-chemical properties, only the moisture and ash content were significantly influenced by the studied variables. None of the physical parameters was influenced by statistical factors. The experiment allowed a reduction of 20% sodium chloride without significant changes in quality of the sausage. With respect to experiment with chicken breast fillets, the use of potassium chloride and Herbal mix can replace sodium chloride up to 44,4%. / O cloreto de sódio é um componente essencial na condimentação dos alimentos, especialmente de carnes e seus derivados. Entretanto, seu excesso pode causar problemas de saúde a seus consumidores, a exemplo da hipertensão arterial. Objetivou-se nesta pesquisa substituir parcialmente o cloreto de sódio por cloreto de potássio e uma mistura de orégano (Origanum vulgare), manjericão (Ocimum basilicum) e alecrim (Rosmarinus officinalis), denominada de Mix de Ervas, inicialmente em filés de peito de frango, para determinar um intervalo de otimização das variáveis a serem testadas em linguiças de frango. Os tratamentos foram obtidos segundo um Delineamento Composto Central Rotacional com três fatores, totalizando 17 ensaios. Os filés de peito de frango com as diversas condimentações foram submetidos à Análise Descritiva Quantitativa para levantar e quantificar os seus atributos sensoriais. Posteriormente, foram realizadas as análises dos parâmetros físicos de qualidade (Capacidade de retenção de água, Perda de peso por cocção, Força de cisalhamento, e Cor objetiva), para verificar a influência do cloreto de sódio (NaCl), cloreto de potássio (KCl) e Mix de Ervas sobre as características físicas e sensoriais da carne. Para verificar a possibilidade de uma maior substituição de cloreto de sódio, os intervalos de otimização encontrados foram estudados no desenvolvimento de linguiças de frango, para desenvolver um produto cárneo com baixo teor de sódio. As formulações de NaCl, KCl e Mix de Ervas foram obtidas segundo um delineamento em mistura de três fatores, do tipo centroide simplex, totalizando 10 ensaios. As linguiças foram submetidas à análise sensorial mediante teste de aceitação (Aparência, Textura, Sabor, Aceitação Global, Intenção de compra e Intensidade de sal), análises físico-químicas (umidade, cinzas, proteínas, lipídeos, pH e atividade de água) e físicas (capacidade de retenção de água, perda de peso por cocção, força de cisalhamento e cor objetiva) para verificar a influência da mistura dos fatores na qualidade das amostras. No primeiro estudo foi observado que, em nível de 5% de significância, as variáveis resposta Sabor Característico, Gosto Amargo e Dureza sofreram influência estatística das variáveis NaCl e Mix de Ervas, enquanto o atributo Cor Dourada foi influenciado pelas variáveis KCl e Mix de Ervas. Quanto aos parâmetros físicos, apenas a Força de Cisalhamento dos tratamentos foi influenciada pelas variáveis, especificamente o KCl e o Mix de Ervas. Para otimizar a maioria das variáveis, foi escolhido o seguinte intervalo de otimização, que substituiu inicialmente 33% de NaCl: 5 a 30 g/kg de carne, 2 a 12 g/kg de carne e 5 a 12 g/kg de carne. Quanto ao estudo da redução dos intervalos otimizados observou-se que na Análise Sensorial apenas a Aceitação Global e a Intenção de compra sofreram influência estatística das variáveis. Nas análises físico-químicas, apenas a umidade e o teor de cinzas foram estatisticamente influenciados pelas variáveis em estudo. Nenhum dos parâmetros físicos sofreu influência estatística dos fatores. O experimento possibilitou uma redução de até 20% de cloreto de sódio sem alterações significativas de qualidade das linguiças. Com relação ao experimento com filés de peito de frango, o uso de cloreto de potássio e Mix de Ervas pode substituir o cloreto de sódio em até 44,4%.

O ovo é consumido in natura ou processado, e usado como matéria-prima em diversos produtos. A pasteurização e a atomização são os principais processamentos aplicados ao ovo. Diferentes condições de processamento, embalagem e estocagem podem afetar a estabilidade oxidativa lipídica e reduzir a proteção antioxidante natural do ovo. O uso de embalagens onde não haja contato do ovo com a luz e oxigênio, estocagem em temperaturas baixas e uso de antioxidantes podem prevenir a oxidação lipídica. Atualmente, os antioxidantes sintéticos são cada vez mais substituídos por antioxidantes naturais ou feita uma associação entre eles. O alecrim (Rosmarinus officinalis L.) e o chá verde (Camelia sinensis L) constam entre os vegetais com grande potencial antioxidante. Com base no exposto, os objetivos do trabalho foram: a) Padronizar o método do fosfomolibdênio para avaliação da capacidade antioxidante total da fração lipídica (CATL) do ovo; b) Investigar o efeito da pasteurização e da atomização do ovo no que se refere à capacidade antioxidante e à estabilidade oxidativa da fração lipídica do ovo; c) Avaliar a estabilidade oxidativa de ácidos graxos e a capacidade antioxidante do ovo integral pasteurizado atomizado, estocado a 5ºC, por 90 dias; d) Verificar por meio de teste de concentração de antioxidantes, a estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado adicionado da mistura de extrato de alecrim, extrato de chá verde e BHA (butilato de hidroxianisol); e) Otimizar a concentração da mistura de extrato de alecrim, extrato de chá verde e BHA a ser adicionada ao ovo líquido integral pasteurizado, posteriormente atomizado, pelo modelo matemático proposto pela metodologia de superfície de resposta; f) Investigar o efeito da mistura otimizada de extrato de alecrim, extrato de chá verde e BHA na estabilidade oxidativa lipídica do ovo integral pasteurizado atomizado, estocado sob as temperaturas de 5°C e 25ºC, por 90 dias. O método do fosfomolidênio para medir a CATL do ovo apresentou adequação analítica, indicada pela equação de regressão (y = 13,705x + 0,0808), coeficiente de determinação (R2 = 0,9931), limite de detecção (0,005mg &#945;-tocoferol/ mL), limite de quantificação (0,017mg &#945;-tocoferol/ mL), coeficiente de correlação (r = 0,9965), sendo que a precisão não indicou dispersão ao redor da média. A CATL diminuiu com o progresso do processamento e o inverso foi observado quanto aos lipídios, 7-CETO (7-cetocolesterol) e TBARS (substâncias reativas ao ácido tiobarbitúrico). O ovo integral pasteurizado atomizado (OIPA) mantido sob condições de estocagem consideradas ideais permaneceu estável em relação à hidratação, a CATL e as TBARS. Pelo teste de concentração de antioxidantes, foram ensaiadas dez misturas (alecrim, chá verde e BHA) no OIPA e refletiu na sua estabilidade oxidativa lipídica, verificada pelas TBARS, CATL, CT-F (capacidade redutora pelo reativo de Folin - Ciocalteau), AGL (ácidos graxos livres) e AS-233 (substâncias absorvidas a 233 nm). Os resultados mostraram que a metodologia de superfície de resposta (RSM) foi adequada para descrever a formação dos AGL e AS-233 no OIPA, podendo serem usadas para fins preditivos. A otimização da mistura de antioxidantes baseou-se no modelo matemático obtido com as AS-233, onde foi proposto como sistema antioxidante 150ppm de BHA, 600ppm de alecrim e 300ppm de chá verde. As condições de estocagem adotadas e a adição dos antioxidantes foram efetivas para manter estável o OIPA, sendo mais efetivo quando estocado a 5°C. Concluíu-se que o método do fosfomolibdênio apresentou adequação analítica. A pasteurização não afetou os parâmetros analisados (lipídios, TBARS, CATL e 7-CETO), mas a atomização provocou diminuição significativa da CATL, e elevação dos lipídios, TBARS e 7-CETO. Foi mantida a hidratação e a estabilidade oxidativa do OIPA estocado por 90 dias a 5°C, indicando que as condições de embalagem e estocagem foram efetivas. Pelo modelo matemático proposto pela RSM foi constatado que apenas os AGL e AS-233 podem ser usados para fins preditivos, optando-se pela otimização da concentração da mistura de antioxidantes, usando apenas o modelo matemático obtido nas AS-233. Com a presença ou não de antioxidantes, o OIPA estocado a 5°C, ao longo dos 90 dias, apresentou-se mais estável quanto à hidratação e à oxidação lipídica. / Egg is consumed in natura or processed and is used as raw material in various food products. The pasteurization and spray-drying processes are the main processing applied to the egg. Different processing conditions, packaging and storage can affect the lipid oxidative stability and may reduce the natural antioxidant protection of this product. The use of packages in which the egg has no contact with light and oxygen, storage at low temperatures, and the use of antioxidants can prevent lipid oxidation. Currently, synthetic antioxidants have been increasingly replaced by natural antioxidants or an association between synthetic and natural antioxidants is adopted by food companies. Rosemary (Rosmarinus officinalis L.) and green tea (Camellia sinensis L) are among the vegetables that present the highest antioxidant potential. Based on the above-mentioned considerations, the objectives of this research were: a) To standardize the method of phosphomolybdenum to evaluate the total antioxidant capacity of lipid fraction (CATL) egg; b)To investigate the effect of pasteurization and spray-drying on the antioxidant capacity and oxidative stability of the lipid fraction of egg; c) To assess the oxidative stability of fatty acids and the antioxidant capacity of whole egg subjected to pasteurization followed by spray-drying, stored at 5ºC for 90 days, d) To evaluate the by testing the concentration of antioxidants, oxidative stability of the lipid fraction of egg subjected to pasteurization and spray drying, added with a mixture of rosemary and green tea extracts and BHA (butylated hydroxyanisole); e) To optimize the concentration of the mixture composed of rosemary and green tea extracts and BHA to be added to pasteurized liquid egg (and further subjected to spray-drying) by using Response Surface Methodology; f) To investigate the effect of the addition of this optimized mixture of antioxidants on of the lipid fraction of spray-dried egg, stored at temperatures of 5 and 25°C for 90 days. The phosphomolybdenum method CATL of egg presented analytical suitability once it presented a high coefficient of determination (R2 = 0,9931), a regression equation expressed as y = 13.705 + 0.0808 x, a limit of detection of 0.005 mg &#945;- tocopherol/mL, a limit of quantitation of 0.017 mg &#945;-tocopherol/mL, a significant and high correlation coefficient (r = 0.9965), and the accuracy did not indicate dispersion around the mean. The CATL decreased with the progress of processing and the reverse was observed for the lipids, 7-CETO (7-ketocholesterol) and TBARS (thiobarbituric acid reactive substances). The pasteurized spray-dried egg (OIPA), which was kept under ideal storage conditions, remained stable in relation to moisture content, CATL and TBARS. In order to test the concentration of antioxidants to be added to OIPA, a total of 10 mixtures (rosemary, green tea and BHA) were assayed. The addition of antioxidants resulted in a higher oxidative stability of the lipid fraction as measured by TBARS, CATL, CT-F (reduction capacity by using the Folin-Ciocalteau reagent), AGL (free fat acids) and AS-233 (substances that absorb at 233 nm). The results showed that the response surface methodology (RSM) was adequate to describe the development of free fat acids and AS-233 in OIPA, and the RSM model proposed for AS-233 can be used for prediction purposes. The optimization of the antioxidant mixture based on the mathematical model proposed for AS-233 indicated that the mixture of 150ppm of BHA, 600ppm of rosemary extract and 300ppm of green tea extract was the best combination of antioxidants. The adopted storage conditions and the addition of antioxidants to OIPA were effective to maintain the response variables stable, and the stability was higher when OIPA was stored at 5°C. It was concluded that the method of phosphomolybdenum suitability presented analytically. The pasteurization did not affect the analyzed parameters (lipids, TBARS, CATL and 7-CETO), but the spray-drying caused a significant decrease CATL, and an increase in lipids, TBARS and 7-CETO. The hydration and the oxidative stability of OIPA remained stable for 90 days at 5°C, indicating that the packaging and storage conditions were effective. The RSM models proposed for free fat acids and AS-233 could be used for predictive purposes; however, the optimization procedure was performed taken into account only the AS-233 model. The OIPA stored at 5°C for 90 days, with or without the addition of the antioxidant mixture, was more stable in relation to hydration and lipid oxidation.

[ES] El mercado actual del vino tinto demanda vinos de gran potencia visual, elevada concentración aromática y que no resulten excesivamente astringentes ni amargos. Asimismo, el consumidor final demanda cada vez más vinos que se desarrollen en una viticultura más orgánica que garantice la sostenibilidad del cultivo. Para cumplir con estas expectativas, se está limitando la utilización de compuestos químicos en el viñedo, sustituyéndolos por otros naturales con menor impacto medioambiental, y se están utilizando en bodega técnicas como la maceración prefermentativa, que contribuye a la extracción de antocianos y aromas, o la microoxigenación, que permite estabilizar los compuestos polifenólicos en un tiempo reducido. El color de los vinos depende de su concentración en antocianos, pero también la forma y el estado en que éstos se encuentren en el vino, que depende de diferentes factores, siendo uno de ellos el fenómeno de la copigmentación como paso anterior a la polimerización y estabilización. Además, el oxígeno juega un papel crucial en la evolución del color, así como en la oxidación de los polifenoles y en la formación de complejos más estables. El aroma también es muy importante en los vinos, ya que es uno de los primeros aspectos que percibimos. Por ello, es de gran importancia la utilización de técnicas de vinificación que permitan extraer el mayor potencial aromático de los precursores que se encuentran en las uvas. Para conseguir incrementar la calidad de los vinos tintos elaborados con la variedad Monastrell, estableciendo una metodología de elaboración que permita mejorar la concentración polifenólica y aromática de estos vinos, se ha estudiado el efecto de la aplicación en la uva, 10 días antes de la vendimia, de sustancias copigmentantes, tales como, extractos vegetales (romero, trigo sarraceno y té verde) y copigmentos puros (ácido cafeico, rutina y catequina). Asimismo, los copigmentos puros también se aplicaron a la entrada en bodega. Se ensayaron dos técnicas enológicas diferentes: la vinificación tradicional y la maceración prefermentativa en frío (6-8ºC), seguida de vinificación tradicional. Por último, una vez concluida la fermentación maloláctica, los vinos obtenidos fueron sometidos a una adición controlada de acetaldehído durante 45 días, seguido de un proceso de conservación en botella de 12 meses. Los resultados mostraron que los tratamientos con copigmentos, especialmente con extractos vegetales ricos en copigmentos, incrementaron la concentración de antocianos polimerizados y totales, y de compuestos aromáticos favorables para la calidad, destacando el extracto de romero por su acción directa sobre el color de los vinos de Monastrell. Utilizar la maceración prefermentativa en la elaboración de los vinos procedentes de tratamientos de copigmentación, ha permitido incrementar la concentración de polifenoles totales y taninos condensados, así como la de ésteres y acetatos. La microoxigenación, mediante la aplicación de acetaldehído durante la conservación de los vinos tratados previamente con copigmentos, dio lugar a un incremento del porcentaje de antocianos polimerizados, de la concentración de antocianos, de taninos condensados y de polifenoles totales, no afectando a la composición aromática de los vinos. Por todo ello, se puede establecer que la combinación de tratamientos de copigmentación en el campo, especialmente con extractos vegetales, de maceración prefermentativa durante la elaboración, y de microoxigenación durante la conservación, permite elaborar vinos de Monastrell con un color más estable, mayor concentración de compuestos polifenólicos, y mayor concentración de ésteres y acetatos, compuestos relacionados con aromas positivos florales, frutales y especiados. / [CA] El mercat actual del vi negre demana vins de gran potència visual, elevada concentració aromàtica i que no siguen excessivament astringents ni amargs. Així mateix, el consumidor final demana cada vegada més vins que es desenvolupen en una viticultura més orgànica que garanteisca la sostenibilitat del cultiu. Per complir amb aquestes expectatives, s'està limitant la utilització de compostos químics a la vinya, substituint-los per altres naturals amb menor impacte mediambiental, i s'estan utilitzant al celler tècniques com la maceració prefermentativa, que contribueix a l'extracció d'antocians i aromes, o la microoxigenació, que permet estabilitzar els compostos polifenòlics en un temps reduït. El color dels vins depèn de la seua concentració en antocians, però també en la forma i l'estat en que aquests es troben en el vi, que depèn de diferents factors, siguent un d'ells el fenòmen de la copigmentació com pas anterior a la polimerització i l'estabilització. A més a més, l'oxígen juga un paper crucial en l'evolució del color, així com en l'oxidació dels polifenols i en la formació dels complexos més estables. L'aroma també és molt important en els vins, ja que és un dels primers aspectes que percebem. Per això, és de gran importància la utilització de tècniques de vinificació que permeten extraure el major potencial aromàtic dels precursors que es troben al raïm. Per aconseguir augmentar la qualitat dels vins negres elaborats amb la varietat Monastrell, establint una metodologia d'elaboració que permeta millorar la concentració polifenòlica i aromàtica d'aquests vins, s'ha estudiat l'efecte de l'aplicació en el raïm, 10 dies abans de la verema, de substàncies copigmentants, com ara, extractes vegetals (romer, blat negre i te verd) i copigments purs (àcid cafeic, rutina i catequina). Així mateix, els copigments purs també es van aplicar a l'entrada al celler. Es van assajar dos tècniques enològiques diferents: la vinificació tradicional i la maceració prefermentativa en fred (6-8ºC), seguida de vinificació tradicional. Finalment, una vegada conclosa la fermentació malolàctica, els vins obtinguts van ser sotmesos a una addició controlada d'acetaldehid durant 45 dies, seguit d'un procés de conservació en ampolla de 12 mesos. Els resultats van mostrar que els tractaments amb copigments, especialment amb extractes vegetals rics en copigments, van augmentar la concentració d'antocians polimeritzats i totals, i de compostos aromàtics favorables per a la qualitat, destacant l'extracte de romer per la seua acció directa sobre el color dels vins de Monastrell. Utilitzar la maceració prefermentativa en l'elaboració dels vins procedents de tractaments de copigmentació, ha permès augmentar la concentració de polifenols totals i tanins condensats, així com la d'èsters i acetats. La microoxigenació, mitjançant l'aplicació d'acetaldehid durant la conservació dels vins tractats prèviament amb copigments, va donar lloc a un augment del percentatge d'antocians polimeritzats, de la concentració d'antocians, de tanins condensats i de polifenols totals, no afectant a la composició aromàtica dels vins. Per tot això, es pot establir que la combinació de tractaments de copigmentació en el camp, especialment amb extractes vegetals de maceració prefermentativa durant l'elaboració, i de microoxigenació durant la conservació, permet elaborar vins de Monastrell amb un color més estable, més concentració de compostos polifenòlics, i major concentració d'èsters i acetats, compostos relacionats amb aromes positus florals, fruitals i especiats. / [EN] The current red wine market demands wines with high visual power, great aromatic concentration and that are not excessively astringent or bitter. Furthermore, the final consumer increasingly demands developed wines in a more organic viticulture in order to ensure the sustainability of the crop. To meet these expectations, the use of chemical compounds in the vineyard is being limited, replacing them by another natural ones with less environmental impact, and techniques such as pre-fermentation maceration are being used in the winery, which contributes to the extraction of anthocyanins and aromas, or micro-oxygenation, that allows polyphenolic compounds to be stabilized in a reduced time. The colour of wines depends on their concentration in anthocyanins, but also the form and state in which they are found in the wine, which depends on several factors, one of them being the phenomenon of copigmentation as a previous step to polymerization and stabilization. In addition, the oxygen has a crucial role in colour's evolution, as well as, in the oxidation of polyphenols and in the formation of more stable complexes. Aroma is also very important in wines, due to the fact that is one of the first aspects that we perceive. For this reason, the use of vinification techniques that allow extracting the greatest aromatic potential of the precursors found in the grapes, is of great importance. In order to increase the quality of red wines made with the Monastrell variety, establishing a production methodology that allows improving the polyphenolic and aromatic concentration of these wines, the effect of the application on the grape, 10 days before harvest, has been studied, of copigmenting substances such as plant extracts (rosemary, buckwheat and green tea) and pure copigments (caffeic acid, rutin and catechin). Likewise, pure copigments were also applied in the cellar entrance. Two different enological techniques were tested: traditional vinification and cold pre-fermentation maceration (6-8ºC), followed by traditional vinification. Finally, once the malolactic fermentation was concluded, the wines obtained were subjected to a controlled addition of acetaldehyde for 45 days, followed by a 12-month bottle preservation process. The results showed that treatments with copigments, especially with plant extracts rich in copigments, increased the concentration of polymerized and total anthocyanins, and aromatic compounds favorable for quality, highlighting rosemary extract for its direct action on the colour of wines of Monastrell. Using pre-fermentation maceration in the production of wines from copigmentation treatments has made it possible to increase the concentration of total polyphenols and condensed tannins, as well as that of esters and acetates. Micro-oxygenation through the application of acetaldehyde during the conservation of wines previously treated with copigments gave rise to an increase in the percentage of polymerized anthocyanins, in the concentration of anthocyanins, in condensed tannins and in total polyphenols, without affecting the aromatic composition of the wines. For all of these reasons, it can be established that the combination of copigmentation treatments in the field, particularly with plant extracts, pre-fermentation maceration during production and micro-oxygenation during storage, allows the production of Monastrell wines with a more stable colour, higher concentration of polyphenolics, and higher concentration of esters and acetates, compounds related to positive floral, fruity and spicy aromas. / Anaya Martínez, JA. (2022). Efecto de la aplicación de copigmentos vegetales sobre la composición fenólica y aromática de vinos tintos de Monastrell elaborados con diferentes técnicas de vinificación [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/185126 / TESIS

This thesis is a comparative study of the concept and role of the law in the theologies of Rosemary Radford Ruether and Gustaf Wingren. The analysis of their theologies shows that Wingren uses the law as a formal theological category and Ruether does not. The absence of the law in Ruether's theology has implication for theological ethics. For Wingren the law has two uses. The first use, the so called political use, is that which compels and coerces ethical behavior in the human. The first use of the law is used to insure that all humans receive the fullness of life that God intends for all of creation. The second use of the law, the so called spiritual use, accuses the human when he/she does not meet the demands of the law. When the conscience is accused the human is prepared to hear the gospel. For Wingren, the gospel is what gives the human a new will to live by freeing the human from the burden and condemnation of the law. The law and the gospel serve each other but have distinct functions. The law demands ethical behavior and the gospel gives salvation. According to Wingren, the source of ethical behavior is located in the doctrine of creation not in the doctrine of the revelation of God through Jesus Christ; thus preserving the notion that the gift of grace is not earned by good works but is given freely. For Ruether, appropriate ethical behavior is revealed to humans through paradigmatic individuals who denounce systems of oppression and announce God's intent for creation, namely, liberation. Jesus is one such paradigmatic individual who both denounces oppression and announces the kingdom of God. Jesus both demands justice in relationships and offers liberation. The gospel message of Jesus, in effect, collapses the law and the gospel into one entity. The follower of Jesus hears that salvation is dependent upon appropriate ethical behavior thereby nullifying the notion that grace is an unearned gift. The thesis concludes with a constructive statement which develops a feminist theology based on Wingren's concept of the law / Biblical and Ancient Studies / D. Th. (Systematic Theology)

As ervas e especiarias são fontes de antioxidantes. Essa capacidade antioxidante está relacionada aos compostos fenólicos que apresentam papel importante nos processos de inibição da peroxidação e podem atuar sobre o estresse oxidativo, relacionado com diversas patologias, inclusive o diabetes. O alecrim é bastante apreciado por seu aroma e sabor, tendo como constituintes os seguintes compostos fenólicos: ácido carnósico, carnosol, ácido rosmarínico, ácido caféico e éster do ácido hidroxicinâmico. Objetivou-se avaliar a capacidade antioxidante in vitro de extratos e frações de ácidos fenólicos obtidos das folhas de alecrim e seu efeito sobre ratos diabéticos induzidos por estreptozotocina. Constatou-se que tanto os extratos como as frações apresentaram altos teores de compostos fenólicos totais e expressiva atividade antioxidante in vitro nos três métodos utilizados: &#946;-caroteno/ácido linoléico, varredura do radical DPPH e ORAC. No ensaio in vivo, foi utilizado modelo de diabetes tipo 1, apresentando as características principais: poliúria, polifagia, polidipsia e perda de peso. Observaram-se alterações na atividade das enzimas antioxidantes, nos parâmetros bioquímicos do sangue e aumento significativo (p<0,05) da glicemia, no percentual de hemoglobina glicosilada (Hb-G), nos níveis de triglicérides, de colesterol total, de creatinina, de AL T e de AST. O extrato aquoso de alecrim administrado por 30 dias na concentração de 50 mg/Kg aumentou a atividade das enzimas CAT e GPx, no fígado, e da SOD no cérebro de ratos diabéticos, diminuindo também o percentual de Hb-G. A mesma dose, quando administrada por 60 dias, reduziu o percentual de Hb-G, nos lipídios circulantes, na creatinina, na atividade das enzimas SOD e GPx dos tecidos avaliados e manteve os valores normais das enzimas de função hepática AL T e AST. Não foi observado efeito dose resposta nos parâmetros analisados, sugerindo que a maior dose (100mg/Kg) apresentou níveis de toxicidade que devem ser melhor caracterizados. Portanto, o extrato aquoso de alecrim apresentou capacidade antioxidante in vitro significativa e quando administrado na concentração de 50 mg/Kg pode ter papel importante sobre o estresse oxidativo presente no diabetes experimental. / Herbs and spices are potential sources of antioxidants. This antioxidant capacity is related to the presence of phenolic compounds that play an important role in the peroxidation inhibition processes, that can act on the oxidative stress, which is related to various diseases, including the diabetes. Rosemary is much appreciated due to its aroma and flavor properties, and has the following constituents as phenolic compounds: carnosic acid, carnosol, rosmannlc acid, cafeic acid, and hydroxycinnamic ester. This study aimed to evaluate the in vitro antioxidant capacity of the extracts and fractions of phenolic acids obtained from the leaves of rosemary and its effect on diabetic rats induced by streptozotocin. The results showed that both extract and fractions contains high leveis of total phenolic compounds, and a significant in vitro antioxidative activity evaluated by three methods: &#946;-carotene / Linoleic acid system, DPPH radical scavenging and ORAC. For in vivo tests, it was used a type 1 diabetes model, which presented the main clinicai features: polyuria, polyfagia, polydipsia, and weight loss. It was also observed the following changes in biochemical markers: an altered antioxidant enzymatic activity; a significant increase (p<0.05) of blood glucose, percentage of glycosylated hemoglobin (Hb-G), triglycerides, total cholesterol, creatinine, and enzymes ALT and AST. The aqueous extract of rosemary administered daily for 30 days at dose of 50 mg/kg increased the activity of enzymes CAT and GPx in the liver and SOD in the brain of diabetic rats, also decreased the percentage of Hb-G. The same dose, when administered for 60 days, led to a reduction of percentage of Hb-G, circulating lipids, and creatinine, also reducing the activity of enzymes SOD and GPx in the analyzed tissues, and maintaining the normal function of liver enzymes AL T and AST. There was no dose¬response effect on the studied parameters. Some toxic effect was observed when higher doses were used (100 mg/kg) but this effect must be better characterized. Therefore, aqueous extracts of rosemary at dose of 50 mg/kg presented a significant in vitro antioxidant capacity that can be an important role on the oxidative stress in experimental diabetes.

This thesis is a comparative study of the concept and role of the law in the theologies of Rosemary Radford Ruether and Gustaf Wingren. The analysis of their theologies shows that Wingren uses the law as a formal theological category and Ruether does not. The absence of the law in Ruether's theology has implication for theological ethics. For Wingren the law has two uses. The first use, the so called political use, is that which compels and coerces ethical behavior in the human. The first use of the law is used to insure that all humans receive the fullness of life that God intends for all of creation. The second use of the law, the so called spiritual use, accuses the human when he/she does not meet the demands of the law. When the conscience is accused the human is prepared to hear the gospel. For Wingren, the gospel is what gives the human a new will to live by freeing the human from the burden and condemnation of the law. The law and the gospel serve each other but have distinct functions. The law demands ethical behavior and the gospel gives salvation. According to Wingren, the source of ethical behavior is located in the doctrine of creation not in the doctrine of the revelation of God through Jesus Christ; thus preserving the notion that the gift of grace is not earned by good works but is given freely. For Ruether, appropriate ethical behavior is revealed to humans through paradigmatic individuals who denounce systems of oppression and announce God's intent for creation, namely, liberation. Jesus is one such paradigmatic individual who both denounces oppression and announces the kingdom of God. Jesus both demands justice in relationships and offers liberation. The gospel message of Jesus, in effect, collapses the law and the gospel into one entity. The follower of Jesus hears that salvation is dependent upon appropriate ethical behavior thereby nullifying the notion that grace is an unearned gift. The thesis concludes with a constructive statement which develops a feminist theology based on Wingren's concept of the law / Biblical and Ancient Studies / D. Th. (Systematic Theology)