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Made available in DSpace on 2014-06-11T19:24:41Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-05-07Bitstream added on 2014-06-13T19:52:17Z : No. of bitstreams: 1 suman_pa_me_botfca.pdf: 625781 bytes, checksum: dae9cb889a267cd801b75ed7c682572a (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / O rizoma de gengibre tem grande importância na indústria alimentícia. O Brasil está incluído entre os pequenos produtores mundiais de gengibre, cuja produção é destinada quase que exclusivamente para exportação. Cerca de 20% do total de gengibre produzido não atinge qualidade de exportação e, uma forma de aproveitamento desses rizomas, seria a produção de fermentado acético, sendo uma alternativa para o produtor, na diversificação de produtos derivados do gengibre, favorecendo a diminuição de perdas pós- colheita e também, elevando o valor comercial. Este trabalho teve por objetivo geral produzir e caracterizar um vinagre de gengibre. Para alcançar este objetivo foram realizados dois experimentos os quais tiveram por objetivos específicos: produzir e caracterizar vinagre de gengibre e fécula de mandioca visando verificar a influência da composição do gengibre neste processo, e avaliar a influência de alguns parâmetros de fermentação acética sobre os parâmetros de qualidade do vinagre de gengibre. Os fermentados acéticos de gengibre obtidos foram caracterizados quanto á: acidez total em acido acético, cinzas, teor alcoólico, extrato seco a 105ºC e ácidos orgânicos. Os resultados mostraram que as condições do processo de fermentação na temperatura de 20ºC com adição de nutrientes no mosto e acidez numa proporção de 1:1 levaram uma maior acidez ao longo do tempo do processo e que o vinagre de gengibre apresentou além do acido acético pequenas quantidades de acido cítrico, málico e succínico, que somado a outros compostos originários do gengibre tornou-se um produto com características diferenciadas / The rhizome of ginger has great importance in the food industry. Brazil is included among the small producers of ginger, whose production is destined almost exclusively for export. About 20% of the produced gingers do not meet export quality. One way to use these rhizomes would be the production of vinegar, which can be an alternative to the producer in the diversification of products derived from ginger, favoring the reduction of post harvest losses of rhizomes that do not meet industry standards and also increasing the commercial value. This work had as main to produce and characterize general ginger vinegar. To achieve this goal two experiments were conducted which had two objectives: to produce and characterize vinegar ginger and cassava starch in order to verify the influence of the composition of ginger in this process, and evaluate the influence of some parameters on the fermentation quality parameters ginger vinegar. The acetic fermentation of ginger were characterized as to the: total acidity in acetic acid, ash, alcohol content, extract dried at 105oC and organic acids. The results showed that the process conditions in the fermentation temperature of 20oC with addition of nutrients in the acidity of the mash and a ratio of 1:1 led to a higher titratable acidity over time of the process and that the vinegar ginger showed in addition to acetic acid small amounts of citric acid, malic acid and succinic, which together with other compounds originating ginger became a product with different characteristics

abstract: Objective: Vinegar consumption studies have demonstrated possible therapeutic effects in reducing HbA1c and postprandial glycemia. The purpose of the study was to closely examine the effects of a commercial vinegar drink on daily fluctuations in fasting glucose concentrations and postprandial glycemia, and on HbA1c, in individuals at risk for Type 2 Diabetes Mellitus (T2D). Design: Thirteen women and one man (21-62 y; mean, 46.0±3.9 y) participated in this 12-week parallel-arm trial. Participants were recruited from a campus community and were healthy and not diabetic by self-report. Participants were not prescribed oral hypoglycemic medications or insulin; other medications were allowed if use was stable for > 3 months. Subjects were randomized to one of two groups: VIN (8 ounces vinegar drink providing 1.5 g acetic acid) or CON (1 vinegar pill providing 0.04 g acetic acid). Treatments were taken twice daily immediately prior to the lunch and dinner meals. Venous blood samples were drawn at trial weeks 0 and 12 to measure insulin, fasting glucose, and HbA1c. Subjects recorded fasting glucose and 2-h postprandial glycemia concentrations daily using a glucometer. Results: The VIN group showed significant reductions in fasting capillary blood glucose concentrations (p=0.05) that were immediate and sustained throughout the duration of the study. The VIN group had reductions in 2-h postprandial glucose (mean change of −7.6±6.8 mg/dL over the 12-week trial), but this value was not significantly different than that for the CON group (mean change of 3.3±5.3 mg/dL over the 12-week trial, p=0.232). HbA1c did not significantly change (p=0.702), but the reduction in HbA1c in the VIN group, −0.14±0.1%, may have physiological relevance. Conclusions: Significant reductions in HbA1c were not observed after daily consumption of a vinegar drink containing 1.5 g acetic acid in non-diabetic individuals. However, the vinegar drink did significantly reduce fasting capillary blood glucose concentrations in these individuals as compared to a vinegar pill containing 0.04 g acetic acid. These results support a therapeutic effect for vinegar in T2D prevention and progression, specifically in high-risk populations. / Dissertation/Thesis / M.S. Nutrition 2013

This short note reports the eighteenth-century account of Mademoiselle Lapaneterie, a French woman who started drinking vinegar to lose weight and died one month later. The case, which was first published by Pierre Desault in 1733, has not yet been reported by present-day behavioural scholars. Similar reports about cases in 1776 are also presented, confirming that some women were using vinegar for weight loss. Those cases can be conceived as a lesson from the past for contemporary policies against the deceptive marketing of potentially hazardous weight-loss products. / Revisión por pares

The objective of this study was to evaluate the efficacy of buffered vinegar in a marinade solution on inhibiting Listeria monocytogenes growth on cooked broiler breast meat. Broiler breasts were vacuum-tumbled for 30 min in a marinade consisting of dry (0%, 0.4% DV, 0.6%DV, and 0.8%) or liquid vinegar (1.5%), sodium chloride, sodium tripolyphospate, and water. The chicken breasts were then cooked to an internal temperature of 75°C. The breast meat was inoculated with L. monocytogenes, placed into modified atmosphere packaging, and stored at 2°C plus/minus 2 for 0-60 days. L. monocytogenes growth was stable on treatments for up to 30 days. However, from 35 to 60 days, the buffered vinegar treatments had fewer L. monocytogenes counts (P<0.05) than the control treatment. In addition, the 0.8 % DV and 1.5 % LV treatments had fewer than 2.0 log counts of L. monocytogenes after 60 days of storage.

abstract: Vinegar is gaining popularity as a natural and proven treatment for common diseases and conditions ranging from high blood pressure to diabetes. While the evidence to support the benefits of vinegar is growing, few studies have considered possible negative consequences. One concern relates to the effect of vinegar on saliva pH and dental erosion. The aim of this study is to explore this relationship as well as unsubstantiated claims that vinegar, although acidic, has an alkalizing effect on the overall body, specifically looking at its effect on resting saliva pH. Healthy adults aged 18-45 were recruited for this trial. Twenty-two participants completed this eight-week, parallel-arm, randomized, double blinded study that looked at the effect that regular consumption of red wine vinegar (two tablespoons taken two times per day before a meal) had on resting salivary pH and dental erosion compared to a control (low dosage vinegar pill taken two times a day before a meal). Resting saliva pH was measured at home using the pH20H application and pH strips at week 0 and 8 of the trial. Erosion was noted using the Basic Erosive Wear Examination (BEWE) by a registered dental hygienist at week 1 and 8 of trial. Results indicate no mean difference in resting salivary pH in either treatment group after eight weeks (p value, 0.49). However, there was a statistical significant mean difference in dental erosion between the VIN and CON group (p value, 0.05). Statistical significance in dental erosion, typically a gradual process, in just eight weeks is a significant finding and warrants concern about long time use of vinegar and dental health. Further exploration into this relationship is needed. / Dissertation/Thesis / Masters Thesis Nutrition 2019

This research evaluates the effectiveness of a concentrated, buffered vinegar product (CBV) and a simple buffered vinegar product (BV) for controlling Clostridium perfringens outgrowth during extended cooling times of ready-to-eat roast turkey and roast beef respectively. Whole turkey breasts and beef inside rounds were injected with a typical brine, then ground and mixed with CBV (0.0, 2.01, 2.70 and 3.30% wt/wt) or BV (0.0, 1.75, 2.25, and 3.75% wt/wt) and a three-strain C. perfringens spore cocktail to a detectable level of ca. 2-3 log CFU/g. The meat was divided into 10g portions and vacuum packaged and stored frozen until tested. The meat was cooked in a programmable water bath to 71.6°C (160.8°F) in 5 hours. The meat was then cooled exponentially with the times between 48.9°C and 12.8°C (120°F and 55°F) lasting 6, 9, 12, 15, and 18 hours for the five different cooling treatments. The cooling continued until the temperature reached 4.4°C (40°F). C. perfringens counts were taken at 54.4°C (130°F) and 4.4°C (40°F). At a 2.01% concentration, CBV effectively limited C. perfringens growth to 1-log or less up to a 9-hour cooling treatment, while 2.70 and 3.30% concentrations were effective up to the 18 hour cooling treatment. BV had an inhibitory effect on C. perfringens outgrowth in roast beef, but did not limit growth to 1-log or less at any concentration tested for any of the cooling treatments.

Cardiovascular disease (CVD) is ranked as one of top leading causes of death in most industrialized countries. Recent research suggests that fruit vinegar beverages (FVB) possess beneficial effects such as antihypertensive properties, reduction of serum cholesterol and triacylglycerols (TAG). FVB made using apple, blueberry, cranberry and tomato were evaluated for their sensory, antioxidant, antihypertensive and lipid lowering properties. All four treatments demonstrated very high in vitro antioxidant and antihypertensive properties. These FVB were further evaluated for their hypolipidemic and antihypertensive properties using a spontaneously hypertensive rats (SHR) model with diet-induced hyperlipidemia. All four FVB significantly reduced serum TAG, elevated the high density lipoprotein (HDL)-cholesterol compared to the control. Further, all four FVB demonstrated a reduction in the diastolic blood pressure after four weeks of supplementation. Overall, the FVB exhibited lipid lowering effects and antihypertensive properties in vivo. Confirmation of the beneficial effects of FVB using a clinical trial is needed.

Diversas substâncias químicas têm sido utilizadas no processo de desinfecção e higiene de dispositivos de resina acrílica, no entanto, muitas destas substâncias são utilizadas de forma empírica. Sendo assim, o objetivo do presente estudo foi avaliar a influência da imersão em vinagre, hipoclorito de sódio e peróxido de hidrogênio na rugosidade e na dureza de uma resina acrílica de termoativação Meliodent® Heat Cure (Heraeus Kultzer, Alemanha). Foram confeccionados 130 corpos de prova de resina acrílica e estes foram aleatoriamente divididos em 13 grupos (n=10). O grupo controle permaneceu a seco, sem imersão. Os grupos teste foram submetidos à imersão em vinagre, hipoclorito de sódio 1%, peróxido de hidrogênio 10V e água destilada por diferentes tempos (30h, 150h ou 300h). As soluções foram protegidas da luz e trocadas a cada período de 24 horas. Após o período de imersão foram avaliadas a microdureza Knoop e a rugosidade Ra da resina acrílica. A microdureza Knoop dos corpos foi obtida com o microdurômetro automático HMV-2 (Shimadzu, Japão) sendo utilizada a medida de cinco mensurações em cada corpo de prova com uma carga de 25g por 10 segundos. A rugosidade Ra foi determinada pela media de cinco leituras realizadas em cada corpo de prova, utilizando-se um Rugosímetro SJ-201 (Mitutoyo, Japão). Os resultados mostraram que houve diferença estatisticamente significativa na microdureza da resina acrílica de termopolimerização após a imersão durante 30h, 150h e 300 h em vinagre, hipoclorito de sódio 1%, peróxido de hidrogênio 10V e água destilada, quando comparado com o grupo controle, que permaneceu a seco. Os resultados da rugosidade não mostraram diferença estatisticamente significativa após a imersão durante 30h, 150h e 300h em vinagre e água destilada quando comparados com o grupo controle, sem imersão. Com base no desenho experimental e nos resultados do presente estudo é possível concluir que o vinagre pode se tornar uma opção para desinfecção caseira de dispositivos de resina acrílica. / Several substances have been used for the disinfection and hygiene of acrylic resin devices, however, many of these substances are used empirically. Thus, the aim of this study was to evaluate the influence of immersion in vinegar, sodium hypochlorite and hydrogen peroxide on the surface roughness and hardness of thermo-cured acrylic resin Meliodent® Heat Cure (Heraeus Kultzer, Germany). 130 specimens of acrylic resin were produced and randomly divided into 13 groups (n = 10). The control group remained dry without immersion. The test groups were immersed in vinegar, 1% sodium hypochlorite, hydrogen peroxide 10V and distilled water during different times (30h, 150h and 300h). The solutions were protected from light and changed every 24 hours. After the immersion period, Knoop hardness and surface roughness of the acrylic resin were evaluated. The Knoop hardness of the specimens were obtained through an automatic microhardness tester HMV-2 (Shimadzu, Japan) with five measurements on each specimen with a load of 25g for 10 seconds. The roughness was determined by five readings on each specimen using a Surface Roughness Tester SJ-201 (Mitutoyo, Japan). The results showed a statistically significant difference in microhardness after immersion for 30h, 150h and 300h in vinegar, 1% sodium hypochlorite, hydrogen peroxide and distilled water 10V, compared with the control group. The results of roughness showed no statistically significant difference after immersion for 30h, 150h and 300h in vinegar and distilled water when compared with the control group. Based on the experimental design and results of this study it can be concluded that vinegar can eventually become an option for homemade disinfecting apparatus of acrylic resin.

abstract: Background: Acetic acid in vinegar has demonstrated antiglycemic effects in previous studies; however, the mechanism is unknown. Objective: To determine whether acetic acid dissociates in the addition of sodium chloride and describe a flavorful vinaigrette that maintains the functional properties of acetic acid. Design: Phase I - Ten healthy subjects (23-40 years) taste tested five homemade vinaigrette and five commercial dressings. Perceived saltiness, sweetness, tartness, and overall tasted were scored using a modified labeled affective magnitude scale. Each dressing was tested three times for pH with a calibrated meter. Phase II – Randomized crossover trial testing six dressings against a control dressing two groups of nine healthy adult subjects (18-52 years). Height, weight and calculated body mass index (BMI) were performed at baseline. Subjects participated in four test sessions each, at least seven days apart. After a 10-hour fast, participants consumed 38g of the test drink, followed by a bagel meal. Capillary blood glucose was obtained at fasting, and every 30 minutes over a 2-hour period the test meal. Results: Dressing pH reduced as sodium content increased. In the intervention trials, no significant differences were observed between groups (p >0.05). The greatest reduction in postprandial glycemia (~21%) was observed in the dressing containing 200 mg of sodium. Effect size was large in both group 1 (η2=0.161) and group 2 (η2=0.577). Conclusion: The inclusion of sodium into acetic acid may impair its ability to attenuate blood glucose after a meal. / Dissertation/Thesis / Masters Thesis Nutrition 2017