Orientadores: Luiz Antonio Viotto, Lourdes Maria Correa Cabral / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T16:05:24Z (GMT). No. of bitstreams: 1 Monteiro_FlaviaSilva_M.pdf: 1954883 bytes, checksum: a33e4f6f0c6378dd8256cd98b44333ad (MD5) Previous issue date: 2011 / Resumo: As amoras-pretas (Rubus spp.), além de serem boas fontes de vitaminas e minerais, são ricas em antioxidantes naturais, como os ácidos fenólicos e flavonóides, entre eles as antocianinas, que também conferem ao suco coloração altamente atrativa, embora o tornem instável a tratamentos térmicos severos, que podem resultar em produtos escurecidos e de sabor alterado. A busca dos consumidores por alimentos que preservem suas características sensoriais e nutricionais após o processamento industrial tem levado as indústrias a investir em novas tecnologias menos agressivas à matéria-prima inicial, para adequar-se a essa nova tendência de mercado. Neste contexto, este trabalho teve como objetivo a obtenção de suco de amora-preta concentrado em antocianinas, utilizando processos de separação por membranas, especificamente a microfiltração (MF), ultrafiltração (UF) e nanofiltração (NF). O suco foi obtido a partir do despolpamento de frutos de amora-preta (Rubus spp.) em despolpadeira com peneira de 0,8 mm e submetido aos processos de centrifugação e hidrólise enzimática, a fim de padronizar o teor de sólidos insolúveis e reduzir sua viscosidade e consequentemente aumentar o fluxo permeado do processo. Os processos de MF, UF e NF foram avaliados individualmente e acoplados entre si, tendo como variáveis de resposta o fluxo permeado, o teor de antocianinas e a capacidade antioxidante. Todos os processamentos foram realizados em um sistema com módulo quadro e placas com membranas a base de polímero fluorado e com tamanho de poro de 0,15 µm (MF), membranas de polissulfona com cut off de 20 kDa (UF) e membrana composta com rejeição ao MgSO4 maior que 98% (NF), com recirculação da corrente de retido e recolhimento contínuo do permeado, a 35°C e pressão aplicada à membrana de 5 bar (MF), 10 bar (UF) e 20 bar (NF). O fluxo permeado foi menor na ultrafiltração, a retenção de antocianinas foi eficiente na nanofiltração e ocorreu um aumento da capacidade antioxidante na fração retida comparado à alimentação, de aproximadamente 2 vezes na MF e NF e em 2,4 na UF. Observou-se também que o teor de antocianinas foi mantido na micro e ultrafiltração comprovando a eficácia da tecnologia de membranas na manutenção desta importante característica do suco de amora-preta, motivando a continuidade da pesquisa na aplicação deste processo para a obtenção de novos produtos com maior valor agregado / Abstract: Blackberries (Rubus spp.), besides being good sources of vitamins and minerals, are rich in natural antioxidants such as phenolic acids, flavonoids and anthocyanins that causes attractive juice staining, but at the same time, makes it severely unstable to thermal treatment, which can result in dark products and altered taste. The search for food consumers to preserve natural nutritional and sensory characteristics after processing has led food industries to invest in new technologies less harmful to the initial raw material and to adapt to this new market trend. In this context, this study aimed to obtain blackberry juice concentrated in anthocyanins, using membrane separation processes, specifically microfiltration (MF), ultrafiltration (UF) and nanofiltration (NF). The juice was obtained by pulping the fruit of blackberry (Rubus spp.) fruits using a removal device with a 0.8 mm sieve. This juice was then subjected to the centrifugation process and enzymatic hydrolysis in order to standardize the amount of insoluble solids, and reduce its viscosity and consequently increase the permeate flux of the process. The processes of MF, UF and NF were evaluated individually and coupled together with response variables such as the permeate flux, the anthocyanin content and antioxidant capacity. All the process were carried out in a plate and frame module with membrane-based fluoropolymer and pore size of 0.15 micrometre (MF), polysulfone membranes with cut off 20 kDa (UF) and composite membrane with MgSO4 rejection of greater than 98% (NF), with recirculation of the retentate stream and continuous collection of the permeate at 35 °C as well as pressures applied to the membrane of 5 bar (MF), 10 bar (UF) and 20 bar (NF). The permeate flux was lower in ultrafiltration, and the anthocyanin retention in nanofiltration was effective; there was an increase in antioxidant capacity in the retained fraction compared to food, of approximately two times the MF and NF and 2.4 at UF. Additionally, it was observed that the anthocynanin's content was preserved in the micro- and ultrafiltration, proving the efficiency of the membrane technology to maintain this important feature of the blackberry juice, motivating continued research in applying this process to obtain new products with higher added value / Mestrado / Engenharia de Alimentos / Mestre em Engenharia de Alimentos

京都大学 / 0048 / 新制・論文博士 / 博士(農学) / 乙第13017号 / 論農博第2827号 / 新制||農||1042(附属図書館) / 学位論文||H28||N4964(農学部図書室) / 32945 / 京都大学大学院農学研究科農学専攻 / (主査)教授 土井 元章, 教授 裏出 令子, 教授 奥本 裕 / 学位規則第4条第2項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

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Sanding and pruning are two practices used in the cranberry industry for vine management and yield stimulation. This study compared the effects of varying levels of sanding and pruning in April 2006 on vine canopy characteristics and yield over the course of two growing seasons. Each practice was applied at four levels: sanding at four depths: control (0 cm), light (1.5 cm), moderate (3.0 cm), or heavy (4.5 cm) of sand; pruning at four numbers of passes with a commercial pruner: control (0 passes), light (1 pass), moderate (2 passes), and heavy (3 passes). Pruning levels had no affect on upright density over the two seasons whereas heavy sanding treatment decreased the number of uprights per unit area significantly. A linear increase in light penetration was observed for the first season only as intensities increased for both pruning and sanding. Number of fruiting uprights relative to total uprights decreased in the first year as intensity increased for sanding and pruning. This effect continued in the second year for sanding treatments. Yield and net returns averaged over the two years were greatest in lightly pruned plots, followed by lightly sanded plots. Moderate and heavy treatments were associated with lower yields and net returns than those for the controls.

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Relevance: Heart disease is the leading cause of death worldwide. Observational and experimental evidence has shown that fruits high in polyphenols can reduce morbidity and mortality of heart disease. Introduction: This systematic review meta-analysis was conducted to evaluate the current evidence for anthocyanin-rich fruit supplementation amelioration of hypertension. Methods: Articles were identified, collected, screened, then data were analyzed via CMAv.2 for overall effect on blood pressure, nitric oxide, flow mediated dilation and pulse wave velocity. Results: The analysis showed a small, significant effect on diastolic blood pressure. No moderator groups had significant effects, though some individual subcategories showed significant effects. Conclusion: Diastolic blood pressure in humans can be beneficially influenced by consumption of anthocyanin-rich fruit.

Thesis (MScAgric (Viticulture and Oenology)--University of Stellenbosch, 2010. / ENGLISH ABSTRACT: ‘Crimson Seedless’ is currently one of the most important and popular table grape cultivars produced in South Africa, and as such it is of great economic value for table grape producers. Major concerns with ‘Crimson Seedless’ is that it is prone to inadequate colouring, and with increased yields the berry size decreases. An additional difficulty is that methods used to increase berry size, further impede berry colouring. A plant growth regulator (PGR) commonly used in table grape production, to enhance colour formation, is ethephon (2-chloro-ethyl-phosphonic acid, 2-CEPA). In recent years significant research has been done on the effect of sunlight on anthocyanin production in grapes, although this has primarily been on wine grape cultivars. Currently, there is limited knowledge on the effect of sunlight on table grapes, and how this might influence their anthocyanin composition and content. The effect of ethephon on colour of grapes and other fruit have been extensively researched and well documented. However, the effect of ethephon on the anthocyanin composition of ‘Crimson Seedless’ is not well known. The current study aimed to explore the effect of sunlight (by matter of exclusion) and management practices, namely defoliation and ethephon application, on the anthocyanin profile and content of ‘Crimson Seedless’. Four different treatments were applied to two ‘Crimson Seedless’ vineyards, the first site located in Paarl, and the second in De Doorns. The treatments were: 1. Naturally exposed bunches, 2. Exposed bunches treated with ethephon, 3. Bunches kept in shade boxes, 4. Shaded bunches treated with ethephon. At the De Doorns site an additional defoliation treatment was superimposed over the above treatments. An HPLC technique was modified for the separation and detailed profiling of ‘Crimson Seedless’ anthocyanins and was used to analyse the effect of the reported treatments on the anthocyanin profile of berry skins. The predominant anthocyanin in ‘Crimson Seedless’ is peonidin-3-glucoside (Pn-gluc), and this was found to be significantly increased only by ethephon application, and was not altered by sunlight or leaf removal. The responses of the other anthocyanin types varied according to the respective treatments applied. However, a general observation was that ethephon application more consistently increased the concentration of anthocyanins in berry skins than did sunlight. Leaf removal had the least significant effect on anthocyanin concentration. / AFRIKAANSE OPSOMMIMG: ‘Crimson Seedless’ is tans een van die belangrikste en gewildste tafeldruif cultivars wat in Suid-Afrika verbou word en daarom is dit van groot ekonomiese waarde vir tafeldruifprodusente. ‘Crimson Seedless’ is egter daarvoor bekend dat dit te swak kleur (volgens uitvoer spesifikasies) en tweedens is die cultivar geneig om kleiner korrels te ontwikkel wanneer die oeslading vermeerder word. ‘n Addisionele probleem is dat die praktyke wat in die industrie gebruik word om korrels te vergroot ‘n verdere negatiewe impak op ‘Crimson Seedless’ se kleur ontwikkeling kan veroorsaak. Die plant-groei-reguleerder wat algemeen in tafeldruif verbouing gebruik word, ten einde beter gekleurde druiwe te produseer, is ethephon (2-chloro-ethyl-phosphonic acid, 2-CEPA). In die laaste paar jaar was daar baie navorsing gedoen oor die effek wat sonlig het op die antosianien produksie van druiwe, maar navorsing was gefokus op wyndruif cultivars. Huidiglik is daar beperkte tegniese kennis oor die effek wat sonlig op tafeldruiwe het, en hoe dit moontlik die antosianien samestelling en inhoud kan beïnvloed. Daar is ook reeds verskeie studies gedoen en data gepubliseer oor die invloed wat ethephon op die kleur het van druiwe en ander vrugte, maar die invloed wat ethephon op die antosianien samestelling van ‘Crimson Seedless’ het, is nie wel bekend nie. Die doel van hierdie studie was om die effek van sonlig (deur uitsluiting) en bestuurspraktyke (blaarverwydering en ethephon toediening) te bestudeer en hoe dit die antosianien samestelling van ‘Crimson Seedless’ beïnvloed. Vier verskillende behandelings is toegedien in twee ‘Crimson Seedless’ wingerde, die eerste proefperseel in die Paarl en die tweede proefperseel in De Doorns. Die behandelings was: 1. Natuurlik blootgestelde trosse, 2. blootgestelde trosse met ethephon, 3. Trosse met skadubokse omhul, 4. Skaduboks trosse met ethephon. By De Doorns is ‘n addisionele blaarverwydering proef bygebring. ‘n HPLC tegniek was aangepas om die antosianien samestelling en inhoud van ‘Crimson Seedless’ te bepaal, en om die effek van die behandelings te ondersoek. Die HPLC data het getoon dat peonodien-3-glukosied (Pn-gluc) die primêre antosianien in ‘Crimson Seedless’ is met die hoogste inhoud van al die antosianiene. Pn-gluc was betekenisvol beïnvloed deur ethephon toediening, terwyl die ander behandelings geen betekenisvolle effekte daarop gehad het nie. Die effekte wat die ander antosianiene gehad het, het gevarieer volgens die behandelings wat toegedien was. ‘n Algemene observasie was dat ethephon toediening die antosianien konsentrasie in ‘Crimson Seedless’ druiwe skille meer konsekwent vermeerder het as die sonlig blootstelling. Die blaarverwydering het die minste betekenisvolle effek op die antosianien inhoud van ‘Crimson Seedless’ gehad.

O exercício físico (EF) tem relação com melhora na qualidade de vida. Quando nos referimos ao sistema nervoso (SN), o EF diminui efeito lesivo causado por doenças, possibilitando a recuperação em menor tempo, além de contribuir com processos relacionados à melhora cognitiva e redução da ansiedade. Contudo, o EF pode elevar à formação de radicais livres (RL) que, em contato com o SN pode reduzir seu potencial protetor e terapêutico. Os flavonoides são compostos com ação antioxidante e entre eles estão as antocianinas, um dos mais importantes flavonoides com ação antioxidante e anti-inflamatória. O açaí possui grande quantidade de flavonoide podendo, portanto, em associação com EF, potencializar efeitos benéficos ao SN. O presente estudo investigou os efeitos do EF combinado com ingestão de polpa de açaí sobre o comportamento e eventos moleculares em ratos. Para tanto, 32 ratos machos com aproximadamente 120 dias de vida foram divididos em 4 grupos experimentais: i) Sedentário suplementado com açaí (SedA); ii) Sedentário (Sed); iii) Exercício (Exe) e iv) Exercício suplementado com açaí (ExeA). O protocolo de EF na esteira foi de 7 dias, sendo nos dois primeiros sessões de 30 minutos com velocidade de 14m/min. Do terceiro ao sétimo dia, apenas a duração foi aumentada para 1 hora. A suplementação com polpa de açaí foi feita por gavagem com dosagem de 500mg/Kg diluído em água e ocorreu uma hora antes do EF. Os animais sem suplementação (i e ii) receberam água. Após 24 horas da última sessão de treinamento, os animais foram submetidos, individualmente, aos testes de campo aberto (CA) para avaliar ansiedade e reconhecimento de objeto (RO) para avaliar a memória. Após os testes os animais foram eutanasiados sob anestesia e os tecidos do hipocampo e amígdala foram analisados. As proteínas BDNF, GDNF, GAP43 e GFAP foram analisadas por Western blot e a cinética da atividade das enzimas antioxidantes CAT, GPx e SOD foi testada por imunoensaio. Os dados comportamentais e moleculares foram avaliados estatisticamente através do software Prisma. O peso corporal foi diferente entre os grupos sedA e Exe (0,0001). O teste de rearing (ansiedade) apontou diferenças entre os grupos SedA e ExeA quando comparados com Sed (0,0003). A micção diminuiu nos grupos SedA e ExeA (0,0121). Os grupos SedA e ExeA (0,0042) tiveram comportamentos diferentes no teste de RO em comparação com grupo Sed (0,0026). Houve aumento da atividade de GPx no hipocampo dos animais do grupo Exe em comparação com grupo Sed (0,0002) e, na amígdala, houve diferenças entre grupos Exe e ExeA quando comparados com Sed (0,0037). Houve efeito da administração de açaí sobre o BDNF maduro no hipocampo, levando à diferença na razão BDNF maduro e BDNF total entre os grupos SedA e ExeA em relação ao Sed (0,0107) e (0,0035). Não houve diferença entre os grupos nas análises das proteínas GDNF, GAP43 e GFAP. A associação de EF a açaí influenciou positivamente alguns parâmetros relacionados à ansiedade, denotando possível efeito ansiolítico. Houve ainda efeitos sobre atividade da enzima antioxidante GPx no hipocampo e amígdala, indicando que, possivelmente, essa possa ser uma das vias que recebeu influência do EF e açaí / Physical exercise (PE) is related to an improvement in the quality of life. When we refer to nervous system (NS), the PE reduce the harmful effect caused by diseases, allowing recovery in a shorter time, besides contributing with processes related to cognitive improvement and reduction of anxiety related events. However, EF can raise the formation of free radicals (FR) which, in contact with CN can reduce the protector and therapeutic potential. Flavonoids are compounds with antioxidant action such as anthocyanins, one of the most important flavonoids with antioxidant and anti-inflammatory activity. Açaí has a large amount of this flavonoid and associated to PE can potencialize benefits to CN. The present study investigated the effects of PE combined with ingestion of açaí pulp on behavior and molecular events in rats. For this, 32 male rats with approximately 120 days of life were divided into 4 experimental groups: i) Sedentary supplemented with açaí (SedA); ii) Sedentary (Sed); iii) Exercise (Exe) and iv) Exercise supplemented with açaí (ExeA). The PE protocol was 7 days of treadmill running. The first two sessions was 30 minutes of PE with speed of 14m / min. From the third to the seventh day only the duration was increased to 1 hour. Supplementation with açaí pulp was made by gavage at a dosage of 500mg/kg diluted in water, one hour before EF. The animals without supplementation (i and ii) received water. After 24 hours of the last training session, the animals were individually submitted to the open field (OF) tests in order to evaluate anxiety and object recognition (OR) to evaluate memory. After the tests the animals were euthanized under deep anesthesia and the hippocampal and amygdala tissues were analyzed. The proteins BDNF, GDNF, GAP43 and GFAP were analyzed by Western Blot and the kinetics of the activity of the antioxidant enzymes CAT, GPx and SOD by immunoassay. The behavioral and molecular data were statistically evaluated using the Prisma software. There was a difference in body weight between SedA and Exe groups (0.0001). The rearing evaluation was different SedA and ExeA when compared with Sed (0.0003). The miction reduced in SedA and ExeA groups 0.0121). The groups SedA and ExeA (0.0042) had had different behaviors in the OR test when compared to Sed (0.0026). There was increase in GPx activity in hippocampus in the Exe group and in the amygdala the activity was higher in Exe and ExeA groups than in Sed group (0.0002). We observed effect of the açaí in the mature BDNF in the hippocampus, resulting in difference in the ratio mature BDNF/total BDNF in the SedA and ExeA in comparison with Sed (0.0107 and 0.0035). We did not found differences in GDNF, GAP43 and GFAP. The association of PE and açaí influenced positively parameters related to anxiety behavior. There was effect over the antioxidant activity of GPx both in hippocampus and amygdala, indicating que, probably, this can be one of the pathways which can be influenced by the PE and açaí

Os objetivos deste trabalho foram obter um processo de pasteurização da polpa de juçara embalada em bolsas plásticas (100 mL) de alta, a fim de minimizar a degradação das antocianinas, mantendo as propriedades nutricionais e organolépticas do produto, com viabilidade técnica e econômica para as comunidades tradicionais e agricultores familiares. Para tanto se avaliou a degradação da antocianina e a atividade enzimática presente na polpa de juçara, submetida à acidificação e pasteurização depois de embalada; armazenada por 60 dias; e monitorou-se a qualidade da polpa mediante análises físicas, químicas e sensoriais. A polpa foi acidificada com ácido cítrico a pH 4,0. A outra parte não sofreu processo de acidificação. Em seguida, a polpa foi embalada em sacos de polipropileno diferenciado. Por fim, as polpas, acidificadas com ácido cítrico a pH abaixo de 4,0 e não acidificada, foram submetidas aos seguintes tratamentos: armazenada sob refrigeração a 6 °C; armazenada sob congelamento a -17 °C; pasteurizada a 80 °C por 5 minutos e armazenada sob refrigeração a 6 °C; pasteurizada a 80 °C por 5 minutos e armazenada sob congelamento a -17 °C; Num segundo momento, após a realização das análises do primeiro processo, a polpa embalada foi pasteurizada em tacho com aquecimento a gás, com água à temperatura de fervura - 97°C. A polpa foi mantida a esta temperatura por um (1) minuto. A acidificação e armazenamento foram realizados da mesma forma que no primeiro processo. A polpa de juçara manteve-se estável por 45 dias de armazenamento refrigerado e congelado para todos os tratamentos. Sensorialmente, não houve diferença significativa entre os tratamentos. Considerando-se a estabilidade da polpa, sua aceitação sensorial e o uso da refrigeração como alternativa ao congelamento, a pasteurização em tacho a 97°C se torna uma possibilidade às comunidades extrativistas. / The objectives of this study were to obtain a pasteurization process the juçara pulp packed in plastic bags (100 mL) high barrier in order to minimize anthocyanin\'s degradation, maintaining the organoleptic and nutritional properties of the product, technical and economic feasibility for the traditional communities and family farmers. For that we evaluated the anthocyanin\'s degradation and the enzymatic activity present in the juçara pulp, subjected to acidification, after pasteurization packed; stored for 60 days; and monitored to pulp quality by physical, chemical and sensory analysis. The pulp was acidified with citric acid to pH 4.0. The other part has not undergone the process of acidification. Then the pulp was packed in bags of different polypropylene. Finally, pulps, acidified with citric acid at pH below 4.0 and not acidified were treated as follows: stored under refrigeration at 6 ° C, stored in a freezer at -17 ° C, pasteurized at 80 ° C for 5 minutes and stored in a refrigerator at 6 ° C, pasteurized at 80 ° C for 5 minutes and stored under freezing at -17 ° C. Subsequently, after the analyzes of the first process, the pulp was pasteurized in packaged pot with heating the gas with water at boiling temperature - 97 ° C. The pulp was held at this temperature for one (1) minute. Acidification and storage were carried out in the same way as the first process.The juçara pulp remained stable for 45 days of cold and frozen storage for all treatments. No significant difference was found between treatments by sensorial analysis. Considering the stability of the pulp, its sensory acceptance and use of alternative freezing cooling, the packet pasteurization becomes a possibility by extractive communities.