Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber added was also extruded in triplicate. Extrudate characteristics were evaluated on physical (expansion ratio, air cell size, density, and breaking force) and chemical (moisture content, water absorption index, water solubility index, water and total soluble protein , and water soluble carbohydrate) parameters. The physical and chemical characteristics of the extrudates were found to be greatly affected by combined interaction of the fiber type and level of fiber in the extrudate. As the amount of fiber in the extrudate increased, moisture content increased (p < 0.0001) associated with a decrease in expansion ratio (p < 0.0001), air cell size (p < 0.0001), and water solubility index (p = 0.0013) and increased extrudate density (p < 0.0001), breaking force (p < 0.0001), and water absorption index (p < 0.0001). Dependent extrusion parameters (pressure, motor torque, barrel and die temperature of the mix, barrel and die temperatures, residence time, and product flow rate) were recorded and analyzed. All dependent extrusion parameters were influenced by the level of fiber incorporation in the extrudates (p < 0.0001). The temperature at the die was also significantly influenced by the type of fiber used, and the level of fiber and fiber type interaction (p< 0.0001). Differences were deemed statistically significant at p < 0.05. The possibility exists to incorporate dietary fiber at levels > 30% in extruded whey and cornstarch products.

Os compostos antioxidantes naturais têm sido cada vez mais investigados devido à necessidade das indústrias alimentícias suprirem as exigências dos consumidores em relação à saudabilidade dos produtos. A quercetina é um flavonoide cujos benefícios estão relacionados principalmente à sua ação antioxidante. Entretando, tal molécula apresenta, geralmente, baixa absorção no trato gastrointenstinal, o que pode ser um obstáculo para sua efetiva ação biológica. Por este motivo, uma alternativa para melhorar a sua bioacessibilidade é a encapsulação em sistemas coloidais baseados em matrizes lipídicas, como os lipossomas. Os lipossomas possuem a capacidade de incorporar tanto bioativos hidrofílicos quanto hidrofóbicos em sua estrutura, bem como proporcionar liberação controlada e aumentar a bioacessibilidade dos ingredientes encapsulados. No entanto, há necessidade do desenvolvimento de processos de produção de lipossomas em maior escala, e dentre os processos possíveis a serem empregados com este objetivo encontra-se o método de produção de injeção de etanol. O objetivo principal da presente Tese foi a microencapsulação de quercetina em lipossomas através do método de injeção de etanol. A dispersão de lipossomas encapsulando quercetina escolhida foi liofilizada, com a intenção de aumentar a estabilidade dos lipossomas e enriquecer o amido de milho. O enriquecimento do amido de milho foi realizado por aglomeração, especificamente pelo método de alto cisalhamento, sendo que o pó alimentício aglomerado resultante foi caracterizado fisicamente e teve suas propriedades físicas melhoradas. Foi possível realizar a aplicação do amido de milho enriquecido com quercetina no antepasto de berinjela, sendo que tal incorporação não alterou significativamente as características do produto. Além disso, o antepasto de berinjela foi processado a alta pressão hidrostática e teve sua estabilidade avaliada, sendo que a utilização do processamento não-térmico apresentou vantagens em relação ao método de processamento convencional. / The natural antioxidant compounds have been increasingly investigated due to the need of the food industry to provide healthier products. Quercetin is a flavonoid, whose benefits are linked mainly with its antioxidant activity. However, this bioactive generally has a low absorption rate in the gastrointestinal tract, which it can be an obstacle for its biological action effective. For this reason, an alternative to improve such bioavailability is to encapsulate quercetina in lipid-based matrices, e.g, liposomes. The liposomes have the capacity to encapsulate both hydrophilic and hydrophobic bioactive, as well as to control the release of the encapsulated bioactives, and enhance their bioavailability. However, there is a need to develop liposome production methods in larger scale, and one of the processes feasible to be scaled up is the ethanol injection method. One of the main objectives of this Thesis was to microencapsulate quercetin in liposomes by ethanol injection method. The dispersion of quercetin-loaded liposomes was lyophilized aiming to increase the stability of liposomes and enrich cornstarch. The enrichment of cornstarch was performed by agglomeration, specifically by high shear method, and the agglomerated food powders were characterized and their physical properties was improved. It was possible to incorporate the enriched cornstarch with quercetin in eggplant sauce, and such application did not change the product characteristics. Also, the eggplant sauce was processed by high hydrostatic pressure and had its stability evaluated, indicating the use of nonthermal technology showed advantages if compared to the conventional thermal processing.

Os compostos antioxidantes naturais têm sido cada vez mais investigados devido à necessidade das indústrias alimentícias suprirem as exigências dos consumidores em relação à saudabilidade dos produtos. A quercetina é um flavonoide cujos benefícios estão relacionados principalmente à sua ação antioxidante. Entretando, tal molécula apresenta, geralmente, baixa absorção no trato gastrointenstinal, o que pode ser um obstáculo para sua efetiva ação biológica. Por este motivo, uma alternativa para melhorar a sua bioacessibilidade é a encapsulação em sistemas coloidais baseados em matrizes lipídicas, como os lipossomas. Os lipossomas possuem a capacidade de incorporar tanto bioativos hidrofílicos quanto hidrofóbicos em sua estrutura, bem como proporcionar liberação controlada e aumentar a bioacessibilidade dos ingredientes encapsulados. No entanto, há necessidade do desenvolvimento de processos de produção de lipossomas em maior escala, e dentre os processos possíveis a serem empregados com este objetivo encontra-se o método de produção de injeção de etanol. O objetivo principal da presente Tese foi a microencapsulação de quercetina em lipossomas através do método de injeção de etanol. A dispersão de lipossomas encapsulando quercetina escolhida foi liofilizada, com a intenção de aumentar a estabilidade dos lipossomas e enriquecer o amido de milho. O enriquecimento do amido de milho foi realizado por aglomeração, especificamente pelo método de alto cisalhamento, sendo que o pó alimentício aglomerado resultante foi caracterizado fisicamente e teve suas propriedades físicas melhoradas. Foi possível realizar a aplicação do amido de milho enriquecido com quercetina no antepasto de berinjela, sendo que tal incorporação não alterou significativamente as características do produto. Além disso, o antepasto de berinjela foi processado a alta pressão hidrostática e teve sua estabilidade avaliada, sendo que a utilização do processamento não-térmico apresentou vantagens em relação ao método de processamento convencional. / The natural antioxidant compounds have been increasingly investigated due to the need of the food industry to provide healthier products. Quercetin is a flavonoid, whose benefits are linked mainly with its antioxidant activity. However, this bioactive generally has a low absorption rate in the gastrointestinal tract, which it can be an obstacle for its biological action effective. For this reason, an alternative to improve such bioavailability is to encapsulate quercetina in lipid-based matrices, e.g, liposomes. The liposomes have the capacity to encapsulate both hydrophilic and hydrophobic bioactive, as well as to control the release of the encapsulated bioactives, and enhance their bioavailability. However, there is a need to develop liposome production methods in larger scale, and one of the processes feasible to be scaled up is the ethanol injection method. One of the main objectives of this Thesis was to microencapsulate quercetin in liposomes by ethanol injection method. The dispersion of quercetin-loaded liposomes was lyophilized aiming to increase the stability of liposomes and enrich cornstarch. The enrichment of cornstarch was performed by agglomeration, specifically by high shear method, and the agglomerated food powders were characterized and their physical properties was improved. It was possible to incorporate the enriched cornstarch with quercetin in eggplant sauce, and such application did not change the product characteristics. Also, the eggplant sauce was processed by high hydrostatic pressure and had its stability evaluated, indicating the use of nonthermal technology showed advantages if compared to the conventional thermal processing.

Les glycogénoses sont des maladies touchant la synthèse ou la dégradation du glycogène. Un diagnostic précoce et une diète optimale, incluant la prévention des hypoglycémies, sont d’une importante cruciale pour le devenir des patients. Les présents travaux visaient la confirmation génétique de glycogénose chez des patients inuits du Nunavik ainsi que l’évaluation de l’impact sur le sommeil et la qualité de vie d’une nouvelle thérapie nutritionnelle, GlycosadeTM, dans une cohorte de patients montréalaise. Par séquençage d’exome, nous avons identifié la mutation causale de glycogénose au Nunavik, permettant un diagnostic précoce et un dépistage des membres de la famille. Nous avons aussi introduit une fécule de maïs à action prolongée et évalué prospectivement le sommeil et la qualité de vie des patients avec glycogénose avant et après ce traitement. Nous avons mis en évidence des troubles de sommeil chez les patients et avons discuté du GlycosadeTM comme d’une option thérapeutique prometteuse. / Glycogen storage diseases are diseases affecting glycogen synthesis or degradation. Early diagnosis and optimal diet, including hypoglycemia prevention, are essential for better patient outcomes. The present work aimed to genetically confirm glycogen storage disease in Inuit from Nunavik and to evaluate the impact of a new nutritional therapy, GlycosadeTM, on sleep and quality of life in a cohort of patients from Montreal. We identified the causative mutation of glycogen storage disease in Nunavik by means of exome sequencing allowing early diagnosis and screening of family members. We also introduced a long acting form of cornstarch and prospectively assessed sleep and quality of life before and after this treatment in patients with glycogen storage disease. We highlighted sleep disturbances in patients and discussed GlycosadeTM as a promising therapeutic option.

El presente proyecto sobre vasos de fécula de maíz con semillas de hortalizas en su base para su sembrado nos muestra la viabilidad de su ejecución, en base a la investigación en la zona 7 de Lima Metropolitana de los NSE “A” y “B” de edades 18 a 45 años, permitió detectar un mercado insatisfecho debido a la poca accesibilidad de vasos eco-amigables en el mercado peruano. En la actualidad, la falta de productos eco-amigables genera disconformidad en consumidores que buscan productos que no contaminen el medio ambiente. Debido a la falta de oferta, el público se ve en la necesidad de adquirir productos con materiales contaminantes. El proyecto contempla la venta de vasos de fécula de maíz con semillas de hortalizas en la base para hombres y mujeres de la zona 7 de Lima Metropolitana de los NSE “A” y “B” de edades 18 a 45 años, a través de una tienda física, virtual (Facebook) y ferias ecológicas, donde brindaremos una atención de primer nivel y explicaremos los beneficios y la manera de cómo sembrar nuestro producto. SeedCup se distinguirá por su atención al cliente y su modelo de negocio innovador, así como su Responsabilidad Social Empresarial, que se encarga de ayudar a una organización de mujeres en la capital. Para poder realizar este proyecto necesitaremos una inversión inicial de S/381,517, financiado en su totalidad por recursos propios, que estimamos recuperar a los 3 años. / The present project about cornstarch cups with vegetable seeds at its base for sowing show us the feasibility of its execution, based on the research in Zone 7 of Metropolitan Lima of the socioeconomic level “A” and “B” of ages 18 to 45, allowed to detect an unsatisfied market due to the lack of accessibility of eco-friendly cups in the Peruvian market. At present, the lack of eco-friendly products creates disagreement in consumers looking for products that do not pollute the environment. Due to the lack of supply, the public is in need of acquiring products with polluting materials. The project contemplates the sale of cornstarch cups with vegetable seeds at the base for men and women of Zone 7 of Metropolitan Lima of the socioeconomic level “A” and “B” aged 18 to 45 years, through a physical, virtual store (Facebook) and ecological fairs, where we will provide first class attention and explain the benefits and the way of planting our product. SeedCup will be distinguished by its customer service and its innovative business model, as well as its Corporate Social Responsibility, which is responsible for helping a women's organization in the capital. In order to carry out this project, we will need an initial investment of S / 381,517, financed entirely by our own resources, which we estimate to recover after 3 years. / Trabajo de investigación