Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrated the potential of roasted jackfruit seeds to generate chocolate aroma for use as a cocoa substitute in foodstuffs. Twenty-seven different flours were produced from a hard pulp variety of jackfruit by drying (DJS), acidifying (AJS), or fermenting (FJS) the seeds prior to roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was used to identify optimum conditions for producing chocolate aroma. Pyrazines were analyzed instrumentally as markers of chocolate aroma, while moisture, pH, and color were also monitored. The best chocolate aroma was produced in three jackfruit seed flours: DJS, AJS, and FJS. Volatile and semi-volatile compound contents were evaluated by GC-MS, GC-O, and SPE-GC in these three jackfruit seed flours and their profiles were compared with the profile of cocoa powder. These flours were also evaluated for their solubility, swelling power, wettability, apparent density, viscosity, sensory preference, and intensity of chocolate aroma. The central composite design was used to optimize the solubility and swelling power. Water temperature and time to flour exposition were the response variables. Owing to their differing volatile compositions, two different flours (DJS and FJS) were applied in six cappuccino formulations with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours. The consumers acceptance of cappuccinos (n=126) and the quantitative descriptive analysis (QDA) were used to describe the preparations. Physicochemical properties in cappuccino formulations were also evaluated. The greatest relative concentration of pyrazines (p<=0.05) was formed in dry, acidified, and fermented flour when we used 156, 165, and 154°C, respectively. Clearly, fermentation is necessary to improve the chocolate aroma of jackfruit seeds, and it is possible to select the best roasting conditions for each treatment to optimize the sensory perception of chocolate aroma. These optimal treatment conditions were found to be 171°C for 47 min in DJS, 180°C for 40 min in AJS, and 154°C for 35 min in FJS. FJS had higher solubility and wettability than other flours. The viscosities of jackfruit seed flours were low with high solubility, properties that are desirable in cocoa powder (CP). Chocolate aroma was most intense for FJS. Therefore, jackfruit seed flours have technological properties and chocolate aroma similar to or better than CP and commercial chocolate (CC). For cappuccino formulations, 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, and there was no change in sensory acceptability or technological properties. The principal component analysis of QDA explained 90% of variance. The primary characteristics of cappuccinos made with dry jackfruit seeds were cappuccino, chocolate, cinnamon, and coffee aromas, and cappuccino and chocolate tastes. Indeed, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet. / As sementes de jaca são subaproveitadas em muitos países tropicais. Neste estudo, foi possível demonstrar que as sementes de jaca torrada possuem potencial para produzir aroma de chocolate e podem ser utilizada como um substituto do cacau em alimentos processados. Vinte e sete farinhas foram produzidas com a semente de jaca da variedade dura através de secagem (DJS), acidificação (AJS), ou fermentação (FJS) as sementes foram submetidas sob diferentes combinações de tempo e temperatura de torra. O aroma de chocolate quanto aos grupos de farinha foram avaliados sensorialmente por painel (n=162) e a metodologia superfície de resposta foi utilizada para identificar a melhor condição para produzir aroma de chocolate. As pirazinas foram instrumentalmente analisadas como marcadores do aroma de chocolate. Assim como, umidade, pH e cor também foram monitorados. O melhor aroma de chocolate foi produzido para as três farinhas de semente de jaca: DJS, AJS e FJS. Compostos voláteis e semi-volateis foram avaliados utilizando GC-MS; GC-O e SPE-GC nesses três tratamentos as farinhas de sementes de jaca seus perfis foram comparados com o perfil do cacau em pó. Essas farinhas foram também avaliadas quanto sua solubilidade, molhabilidade, densidade aparente, viscosidade, preferência sensorial e intensidade do aroma de chocolate. O delineamento com ponto central foi utilizado para otimizar a solubilidade e o poder de absorção. As variáveis respostas foram temperatura da água e tempo de exposição da farinha. Devido a sua composição diferenciada quanto aos compostos voláteis, duas diferentes farinhas (DJS e FJS) foram aplicadas em seis formulações de cappuccino com 50, 75 e 100% de substituição do pó de cacau por farinha de semente de jaca. A aceitação dos cappuccinos pelos consumidores (n=126) e a análise quantitativa descritiva (ADQ) foram utilizadas para descrever as preparações. Propriedades físico-químicas das formulações de cappuccino também foram avaliadas. A maior concentração relativa de pirazinas foi formada em farinhas seca, acidificada e fermentada quando utilizado 156, 165 e 154°C, respectivamente. Claramente a fermentação é necessária para melhorar o aroma de chocolate da farinha de semente de jaca, foi possível selecionar a melhor condição de torração para cada tratamento quanto à percepção sensorial do aroma de chocolate. Essas condições ótimas foram encontradas como 171°C para 47 minutos para farinha seca; 180°C durante 40 minutos para as sementes acidificadas e 154°C durante 35 minutos para as farinhas fermentadas com alta solubilidade e molhabilidade em comparação com as demais farinhas. A viscosidade da farinha de semente de jaca foi baixa com alta solubilidade o que é desejável para o cacau em pó (CP). O aroma de chocolate foi mais intenso para FJS. Assim, as farinhas de semente de jaca tiveram propriedades tecnológicas e aroma de chocolate similar ou melhor que CP e de chocolate comercial (CC). Para as formulações de cappuccino 50 e 75% de pó de cacau foram substituídas por farinha de semente de jaca seca, e não houve mudança na aceitabilidade sensorial e nas propriedades tecnológicas A análise de componentes principais para ADQ explicou 90% da variância. A principal característica dos cappuccinos feitos com semente de jaca seca quanto ao aroma foram cappuccino, chocolate, canela e café e cappuccino e chocolate para o sabor. Assim, a farinha de semente de jaca seca é um substituto inovador do pó de cacau, este pode ser utilizado em preparações alimentícias, consequentemente este resíduo agroindustrial pode ser incorporado como ingrediente comum na dieta humana.

This project focus on investigating the dissolution of low water-soluble intermediate organic compounds called active pharmaceutical ingredients (API) and organic substances that are manufactured by a pharmaceutical company, Cambrex Karlskoga in Sweden. Several dissolution methods were used and evaluated using methods including total organic carbon (TOC), chemical oxygen demand (COD), biochemical oxygen demand (BOD) and Microtox toxicity test. The selection of solvents were based on previous studies and specifications from the Swedish Institute of Standards, SIS.The performance of eight solvents for different organic substances were evaluated using the above mentioned methods. Solvents that are highly volatile and have low solubility in water were excluded. Therefore, dimethyl sulfoxide (DMSO), dimethylformamide (DMF) and Pluronic F-68, that had highest water solubility, low acute toxicity and not degradable by microorganisms, were further used to dissolve four organic substances. Furthermore, DMSO and DMF were then also used to dissolve four censored chemicals with addition of physical treatment and solvent mixtures (DMF:DMSO with ratio 1:2).Results from each method were discussed and statistical tests were also performed in order to compare different dissolution methods. In addition, quality control and quality assurance were made in order to ensure the quality of measured values from analytical methods. Four organic substances were dissolve in DMSO, DMF and Pluronic F-68 with dissolution ≥79% using six ratios of DMSO and DMF and five ratios of Pluronic F-68 which were analyzed using TOC. Physical treatment increased dissolution of two APIs with 40%. Using BOD, para-aminobenzonic acid (PABA) and 5-nitroisophthalic acid (5-NIPA) had values higher than the guideline values, which indicate high biodegradability of these organic substances. PABA, 5-NIPA and bupivacaine base were acute toxic where PABA showed EC50 values of 27.9 mg/L using DMSO and 36.0 mg/L using DMF, and EC50 values of 5-NIPA were 102 mg/L using DMSO and 84.0 mg/L using DMF, and bupivacaine base had EC50 value of 174 mg/L using solvent mixture (DMF:DMSO with ratio 1:2). With increasing amount of Pluronic F-68, 5-NIPA had increased values of EC50, thereby Pluronic F-68 was not appropriate to use.In conclusion, DMSO and DMF were most appropriate solvents to use in order to dissolve APIs and organic substances with analyte: DMSO ratio of 1:0.5 and analyte: DMF ratio of 1:0.25. In addition, physical treatment could be used in order to increase dissolution of the APIs.

Ce travail a eu pour objectif la conception de nouveau matériaux à base de polysaccharide pour la libération contrôlée de principes actifs et pour d'éventuelles applications environnementales. Pour cela, des gels ont été préparés par réticulation du carboxymethylepullulane CMP et du pullulane interpénétré par l’alginate avec le sodium trimétaphosphate STMP. Les hydrogels obtenus ont été caractérisés et leurs propriétés physico-chimiques et rhéologiques ont été investiguées. La séquestration de principes actifs modèles dans les hydrogels a été réalisée par regonflement des gels dans une solution de bleu de méthylène BM ou par dispersion de la 3- aminopyridine 3AP à l’intérieur des gels. L'’influence des différents paramètres comme la nature du gel, le taux d’agent réticulant et le pH sur la libération des principes actifs a permis de conclure sur la performance des gels comme matrice à libération contrôlée. D'autre part, ces hydrogels de morphologies différentes se sont révélés être des adsorbants prometteurs, les tests sur le BM servant dans ce cas comme polluant modèle ont montré des capacités d'adsorption plus de 1000 mg/g pour les gels à base de CMP et de 500 mg/g pour les gels Pullulane/alginate. Les capacités d'adsorption étaient sensibles à la quantité du STMP, au degré de substitution du CMP et aux variations du pH. Les résultats expérimentaux étaient bien modélisés par une équation cinétique de pseudo-second ordre et l'isotherme de Freundlich décrivait d'une manière satisfaisante le phénomène. / This work has aimed at the design of new polysaccharide-based materials for the controlled release of active ingredients and for possible environmental applications. For this, gels were prepared by crosslinking the carboxymethylpullulan CMP and the pullulan interpenetrated by the alginate with the sodium trimetaphosphate STMP. The hydrogels obtained were characterized and their physicochemical and rheological properties were investigated. The sequestration of model active ingredient in the hydrogels was carried out by re-inflation gels in a solution of BM or dispersion of 3AP within the gels. The influence of the various parameters such as the nature of the gel, the level of crosslinking agent and the pH on the release of the active ingredients made it possible to conclude on the performance of the gels as a controlled-release matrix. On the other hand, these hydrogels of different morphologies have proved to be promising adsorbents, the tests on the BM used in this case as a model pollutant showed an adsorption capacity of more than 1000 mg / g for CMP-based gels and 500 mg / g for Pullulane / alginate gels. Absorption capacities were sensitive to the amount of SMTP, the degree of CMP substitution, and pH changes. The experimental results were well modeled by a pseudo-second order kinetic equation and the Freundlich isotherm satisfactorily described the phenomenon.

<div> <div> <p>Continuous flow chemistry for organic synthesis is an emerging technique in academia and industry because of its exceptional heat and mass transfer ability and, in turn, higher productivity in smaller reactor volumes. Preparative electrospray (ES) is a technique that exploits reactions in charged microdroplets that seeks to accelerate chemical synthesis. In Chapter 2, the flow synthesis of atropine, a drug which is included in the WHO list of essential of medicines and currently in shortage according to the U.S Food and Drug Administration (FDA)is reported.The two steps of atropine synthesis were initially optimized separately and then continuously synthesized using two microfluidic chips under individually optimized condition.The telescoped continuous-flow microfluidics experiment gave a 55% conversion with an average of 34% yield in 8 min residence time. In Chapter 3, a robotic HTE technique to execute reactions in 96-well arrays was coupled with fast MS analysis. Palladium-catalyzed Suzuki-Miyaura (S-M) cross-coupling reactions were screened in this system and a heat map was generated to identify the best reaction condition for downstream scale up in continuous flow. <br></p><p><br></p><p>In Chapter 4, an inexpensive and rapid synthesis of an old anticancer drug, lomustine,was synthesized. Using only four inexpensive commercially available starting materials and a total residence time of 9 min, lomustine was prepared via a linear sequence of two chemical reactions performed separately in two telescoped flow reactors. Sequential offline extraction and filtration resulted in 63% overall yield of pure lomustine at a production rate of 110 mg/h. The primary advantage of this approach lies in the rapid manufacture of lomustine with two telescoped steps to avoid isolation and purification of a labile intermediate, thereby decreasing the production cost significantly. A high throughput reaction screening approach based on desorption electrospray ionization mass spectrometry (DESI-MS) is described in Chapter 4 and 5 for finding the heat-map from a set of reaction conditions. DESI-MS is used to quickly explore a large number of reaction conditions and guide the efficient translation of optimized conditions to continuous flow synthesis that potentially accelerate the process of reaction optimization and discovery. Chapter 5 described HTE ofSNAr reactions using DESI-MS and bulk techniques with 1536 unique reaction conditions explored using both in DESI-MS and bulk reactors. The hotspots from the HTE screening effort were validated using a microfluidic system that confirmed the conditions as true positives or true.<br></p> </div> </div>

The production of stable solid crystalline material is an important issue in the pharmaceutical industry and the challenge to control the desired active pharmaceutical ingredient (API) with the specific chemical and physical properties has led to more development in the drug industry. Increasing the solubility and the dissolution of the drug will increase its bioavailability; therefore the solubility can be improved with the change in the preparation method. The formation of co-crystals has emerged as a new alternate to the salts, hydrates and solvate methods since the molecules that cannot be formed by the usual methods might crystallise in the form of co-crystals. Co-crystals are multicomponent crystals which can be known as supramolecules and are constructed by the non covalent bonds between the desired former and co-former. Therefore the synthon approach was utilised to design co-crystals with the specific properties, this involves the understanding of the intermolecular interactions between these synthons. These interaction forces can be directed to control the crystal packing in the design of the new crystalline solid with the desired chemical and physical properties. The most familiar synthon was the amide group with its complementary carboxylic group, in this work isonicotinamide and benzoic acid were chosen to design co-crystal and much literature exist that introduce the determination of co-crystal growth from these two compounds. The growth of co-crystals was carried out in water, ethanol and ethanol / water mixed solvent (30 - 90 % ethanol) by utilising the Cryo-Compact circulator. Co-crystals (1:1) and (2:1) were grown in ethanol and water respectively and a mixture of both phases were grown in the mixed solvent. All the phases were examined by powder X-ray diffraction (PXRD), Raman, Infrared and 1H-NMR spectroscopy. The solubility of isonicotinamide, benzoic acid, co-crystals (1:1) and (2:1) in water, ethanol and ethanol/water mixed solvent (30 - 90 % ethanol) were determined at 25 °C, 35 °C and 40 °C by utilising the React-Array Microvate. It was important to understand some of the thermodynamic factors which control the formation of these polymorphs such as the change in the enthalpy and the change in the entropy. Also it was important to study the pH behaviour during dissolution of the former, co-former and co-crystals in water, ethanol and ethanol/water mixed solvent (30 - 90 % ethanol) in-order to examine the affect of the solvent composition on the solubility and to identify if some ions were formed during the dissociation and how this could affects the formation of co-crystals. A discussion has been introduced in this research of how similar solubility of the compounds maps the formation of the typical ternary phase diagram of the mixture of 1:1 while compounds with different solubility maps the formation of skewed phase diagram as shown in section 1.6.2.3. In this project an isotherm ternary phase diagram at 20 °C and 40 °C was constructed to map the behaviour of benzoic acid and isonicotinamide and to show all possible phases formed and the regions where all phases are represented in the ternary phase diagram were determined by the slurry method. The ternary phase diagram was used to design a drawn out and cooling crystallisation at 100 cm3 solution of 50 % ethanol / water mixed solvent and a study of the impact of seeds of co-crystals 1:1 on the cooling crystallisation method.

Cognitive impairment, “Chemofog”, has been well established as a negative outcome of otherwise successful medical radiation treatments. Mitigation of this negative feature would dramatically increase quality of life for those recovering from cancer treatment. There is currently no known intervention to protect or restore cognitive function of patients undergoing radiation treatments. Development of a multiple ingredient dietary supplement (MDS) is meant to offer a non-invasive therapy to help mitigate risk and decrease damage to individuals. The MDS was originally designed to off-set 5 key mechanisms associated with aging including oxidative damage, inflammation, impaired glucose metabolism, mitochondrial dysfunction and membrane deterioration. Radiation damage shares many of the same deficiencies that develop with age and supplementation with MDS would impact many of the same pathways. Changes in cytokine profile (inflammation markers), and biomarkers of behavioural functions, sensory functions, and oxidative damage provide preliminary evidence of MDS impacts. / Thesis / Bachelor of Science (BSc) / Cognitive impairment, “Chemofog”, has been well established as a negative outcome of otherwise successful medical radiation treatments. Mitigation of this negative feature would dramatically increase quality of life for those recovering from cancer treatment. There is currently no known intervention to protect or restore cognitive function of patients undergoing radiation treatments. Development of a multiple ingredient dietary supplement (MDS) is meant to offer a non-invasive therapy to help mitigate risk and decrease damage to individuals. The MDS was originally designed to off-set 5 key mechanisms associated with aging including oxidative damage, inflammation, impaired glucose metabolism, mitochondrial dysfunction and membrane deterioration. Radiation damage shares many of the same deficiencies that develop with age and supplementation with MDS would impact many of the same pathways.

La vectorisation des médicaments est une approche très prometteuse tant sur le plan médical qu’économique pour la livraison des substances actives ayant une faible biodisponibilité. Dans ce contexte, les polymères en étoile et les dendrimères, macromolécules symétriques et branchées, semblent être les solutions de vectorisation les plus attrayantes. En effet, ces structures peuvent combiner efficacement une stabilité élevée dans les milieux biologiques à une capacité d’encapsulation des principes actifs. Grâce à leur architecture bien définie, ils permettent d’atteindre un très haut niveau de reproductibilité de résultats, tout en évitant le problème de polydispersité. Bien que des nombreuses structures dendritiques aient été proposées ces dernières années, il est cependant à noter que la conception de nouveaux nanovecteurs dendritiques efficaces est toujours d’actualité. Ceci s’explique par des nombreuses raisons telles que celles liées à la biocompatibilité, l’efficacité d’encapsulation des agents thérapeutiques, ainsi que par des raisons économiques. Dans ce projet, de nouvelles macromolécules branchées biocompatibles ont été conçues, synthétisées et évaluées. Pour augmenter leur efficacité en tant qu’agents d’encapsulations des principes actifs hydrophobes, les structures de ces macromolécules incluent un coeur central hydrophobe à base de porphyrine, décanediol ou trioléine modifié et, également, une couche externe hydrophile à base d’acide succinique et de polyéthylène glycol. Le choix des éléments structuraux de futures dendrimères a été basé sur les données de biocompatibilité, les résultats de nos travaux de synthèse préliminaires, ainsi que les résultats de simulation in silico réalisée par une méthode de mécanique moléculaire. Ces travaux ont permis de choisir des composés les plus prometteurs pour former efficacement et d’une manière bien contrôlable des macromolécules polyesters. Ils ont aussi permis d’évaluer au préalable la capacité de futurs dendrimères de capter une molécule médicamenteuse (itraconazole). Durant cette étape, plusieurs nouveaux composés intermédiaires ont été obtenus. L’optimisation des conditions menant à des rendements réactionnels élevés a été réalisée. En se basant sur les travaux préliminaires, l’assemblage de nouveaux dendrimères de première et de deuxième génération a été effectué, en utilisant les approches de synthèse divergente et convergente. La structure de nouveaux composés a été prouvée par les techniques RMN du proton et du carbone 13C, spectroscopie FTIR, UV-Vis, analyse élémentaire, spectrométrie de masse et GPC. La biocompatibilité de produits a été évaluée par les tests de cytotoxicité avec le MTT sur les macrophages murins RAW-262.7. La capacité d’encapsuler les principes actifs hydrophobes a été étudiée par les tests avec l’itraconazole, un antifongique puissant mais peu biodisponible. La taille de nanoparticules formées dans les solutions aqueuses a été mesurée par la technique DLS. Ces mesures ont montré que toutes les structures dendritiques ont tendance à former des micelles, ce qui exclue leurs applications en tant que nanocapsules unimoléculaires. L’activité antifongique des formulations d’itraconazole encapsulé avec les dendrimères a été étudiée sur une espèce d’un champignon pathogène Candida albicans. Ces tests ont permis de conclure que pour assurer l’efficacité du traitement, un meilleur contrôle sur le relargage du principe actif était nécessaire. / The drug molecule vectorization is a very promising approach in terms of both medical and economical factors for the delivery of active substances with low bioavailability. In this context, the star polymers and dendrimers, symmetrical and branched macromolecules, seem to be more attractive solutions. Indeed, these structures can effectively combine a high stability in biological media and the ability to encapsulate active ingredients. Thanks to the well-defined architecture, they can achieve a high level of reproducibility of results, while avoiding the problem of polydispersity. In recent years, many dendritic structures have been proposed; however, the design of new effective dendritic nanocarriers is still relevant. This is due to many reasons such as related to biocompatibility, encapsulation efficiency of therapeutic agents, as well as economic reasons. In this project, new branched biocompatible macromolecules were designed, synthesized and evaluated. To increase their effectiveness as encapsulation agents for hydrophobic active principles, the structures of the proposed macromolecules include a hydrophobic central core on the basis of porphyrin, decanediol or modified triolein, and also a hydrophilic outer layer based on succinic acid and polyethylene glycol. The choice of structural elements of future dendrimers was based on the data on their biocompatibility and the results of our preliminary synthesis works, as well as the in silico simulations performed by using the method of molecular mechanics. The preliminary studies allowed for selecting the most promising compounds to effectively form polyesters macromolecules in well controlled manner, as well as to assess in advance the ability of future dendrimers to capture a drug molecule (itraconazole). During this phase, several new intermediates were obtained. The optimization of reaction conditions leading to high yields was performed. Based on the preliminary work, the assembly of new dendrimers of first and second generations was performed, by using the divergent and convergent synthesis approaches. The structures of new compounds were characterized by proton and 13C carbon NMR, FTIR, UV-Vis, elemental analysis, mass spectrometry, and GPC techniques. The biocompatibility of products was evaluated by cytotoxicity tests with MTT on murine RAW 262.7 macrophages. The ability to encapsulate hydrophobic active principles was studied by testing with itraconazole, an antifungal agent with low bioavalability. The size of nanoparticles formed in aqueous solutions was measured by the DLS technique. These measurements showed that all dendritic structures tend to form micelles, which excludes their application as unimolecular nanocapsules. The antifungal activity of itraconazole formulations with dendrimers was studied in a kind of a pathogenic fungus Candida albicans. These tests lead to the conclusion that to ensure the effectiveness of treatment, more control over the release of the active ingredient has been needed.

A cada dia cresce o interesse por alimentos ricos em carboidratos não disponíveis em virtude da relação inversa entre seu consumo e o risco de doenças crônicas não transmissíveis (DCNT). No presente trabalho, foi avaliado o potencial fisiológico da farinha de banana verde (FBV) como ingrediente funcional. Em ratos adultos, foi realizado ensaio de média duração (28 dias) para avaliação do efeito trófico da FBV sobre o intestino grosso e de parâmetros relacionados à tolerância à glicose. Em humanos, foram realizados ensaios clínicos de curta e média duração para avaliação dos efeitos sobre resposta glicêmica; liberação de hormônios gastrintestinais relacionados à saciedade; status antioxidante; fome e saciedade; e funcionamento intestinal. A FBV foi produzida com banana verde, Musa acuminata, de acordo com patente depositada pelo grupo (Patente (RPI - 1941), 2008). A FBV é uma fonte concentrada de carboidratos não disponíveis, com 56% de AR e 8% de FAT na base integral. A adição de FBV nas rações provocou efeito trófico no ceco dos animais, evidenciado por aumento no índice metafásico, número de células da cripta e profundidade das criptas. Além disso, a ração com FBV proporcionou melhora nos parâmetros relacionados à tolerância à glicose. Em voluntários saudáveis, a ingestão de uma única refeição adicionada de 8 g de FBV proporcionou aumento na saciedade e boa correlação entre os parâmetros fome/saciedade e níveis plasmáticos de grelina e insulina, melhorou o funcionamento intestinal, além de resultar em alta fermentabilidade in vitro em relação à lactulose. Após ingestão diária da FBV por 14 dias, os resultados da ingestão de RC0 (refeição controle antes do tratamento) e de RC14 (RC0 após 14 dias de tratamento) mostraram que ocorre melhora na tolerância à glicose, evidenciada pela menor liberação de insulina durante o GTT. O efeito positivo sobre funcionamento intestinal, sobre saciedade e sobre liberação de hormônios gastrintestinais no plasma permaneceu após ingestão prolongada da FBV. A adição da FBV na refeição resultou em aumento da capacidade antioxidante in vitro. A FBV apresenta inúmeros atributos positivos para elaboração de produtos que ampliem as opções para uma alimentação saudável, bem como propiciem saúde intestinal, visando a diminuição do risco de DCNT. / The study of unavailable carbohydrates has been of great concern due to their inverse relation with the risk for non-transmissible chronic diseases (NTCD). In the present study, the functional potential of unripe banana flour (UBF) was evaluated. In rats, a medium-term assay was carried in order to evaluate parameters related to glucose tolerance and the trophic effect of UBF on the large bowel. In healthy volunteers, short and medium-term clinical assays were carried to evaluate the effects of UBF on glycemic response; release of gastrointestinal hormones related to satiety (ghrelin, leptin and insulin); antioxidant status; hunger and satiety; and intestinal health. UBF was produced with unripe banana, Musa acuminata, subgroup Cavendish, maturation stage I, in industrial scale and according to a patent deposited by the group (Patent (RPI - 1941), 2008). UBF is a concentrated source of unavailable carbohydrates, with 56% RS and 8% DF (wet weight). Adding UBF in rat rations resulted in a trophic effect in the animals\' cecum, which was evidenced by increase in the metaphasic index, number of crypt cells and crypt depth. Moreover, the ration with UBF resulted in better glucose tolerance parameters. In healthy volunteers, adding UBF (8 g) to an only meal provided significant satiety and good correlation between the parameters hunger/ satiety and plasmatic levels of ghrelin and insulin, improved bowel habit, as well as resulted in high in vitro fermentability in relation to lactulose. After daily intake of UBF for 14 days, the results of the intake of RC0 (control meal before treatment) and RC14 (RC0 after 14 days treatment) showed that there is a positive post-prandial variation in the plasmatic concentrations of gastrointestinal hormones, as well as improvement in glucose tolerance, evidenced by lower insulin release during GTT. The positive effect on bowel habit, satiety and release of gastrointestinal hormones in plasma was kept after prolonged intake of UBF. Adding UBF to the meal provided significant increase in the in vitro antioxidant capacity. UBF presents several positive attributes for the elaboration of products that may increase the options for healthy eating habits, as well as provide intestinal health, always aiming to decrease the risk for NTCD.

品牌聯盟是市場上經常被運用的行銷策略，廠商藉由搭配另一個品牌共同推出產品，不僅增加原本產品的屬性，更讓消費者對於新產品產生更高的信心與正面的態度。消費者在對品牌聯盟產品形成態度的同時，也對原本單獨兩品牌產生了新的評價，使得消費者在品牌聯盟前後對於個別品牌的態度出現差異，造成品牌聯盟的外溢效果。本研究之目的在探討品牌聯盟類型中的組成份共品牌，是否會因為不同品牌知名度的組合，而影響消費者對品牌聯盟的態度。另外當品牌參與聯盟之後，消費者對品牌態度的改變，是否受其本身知名度以及在聯盟中擔任角色的影響。本研究設計一個2（主品牌知名度高/低）x2（成分品牌知名度高/低）x2（品牌聯盟成功/失敗）=8組的實驗，利用問卷瞭解消費者在各種組合下對品牌聯盟以及個別品牌的態度，再利用統計分析比較彼此的差異。 透過對214份有效問卷的分析，研究發現品牌知名度確實是影響消費者對品牌聯盟態度的因素。此外，消費者在品牌聯盟之後對個別品牌態度的變化幅度，會受品牌聯盟市場反應的好壞，品牌本身知名度，以及此品牌在聯盟中擔任角色的交互影響，而造成外溢效果的差異。品牌聯盟市場反應好壞不必然同時影響消費者對聯盟中兩個品牌的態度，消費者傾向於將品牌聯盟的成敗歸因於主品牌上，使主品牌的外溢效果大於成分品牌。另外品牌外溢效果同時會受品牌知名度與聯盟中主附品牌角色不同的影響。低知名度加上主品牌的組合最容易產生顯著的外溢效果。 / Brand alliance, also called co-branding, is a useful marketing strategy which helps an existing brand to leverage associations, strengthen its image and influence consumers’ attitudes by linking itself to other brands. A special case of brand association is ingredient branding, which highlights a product’s ingredient brand in order to signal the quality of co-branded products. While consumers perceive a co-brand and form attitudes to it, the attitudes toward each constituent brand are also influenced, causing the spillover effect. This study tries to find out if brand awareness is the key factor to impact consumers’ attitudes to a brand alliance. Further, it explains how spillover effect differs between a main brand and an ingredient brand when either positive or negative information about an ingredient branding product is presented to customers. Experiments are conducted to compare an array of consumer’s attitudes and spillover effects of ingredient branding products. Main brands and ingredient brands of different awareness levels are paired alternatively to design eight co-branding conditions. The study finds out brand awareness is a key factor that influences consumer’s attitudes toward a brand association. The combination of two high-awareness brands gains the more positive attitudes than other awareness combinations. However, the level of awareness has little to do with the strength of spillover effect. Attitudes to a brand alliance, positive or not, do not necessarily influence the attitudes to either allied brands. Spillover effect is not a symmetrical phenomenon, and therefore one brand usually gains more spillover effect than their counterpart. Generally the main brand in an ingredient branding has higher spillover effect than the ingredient brand.

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