The development of processes for the preparation of prebiotic compounds, namely inulin from tubers of Jerusalem artichoke (JA-Helianthus tuberosus L.), and lactulose from milk concentration permeate (MCP) was examined. Inulin was extracted from the whole JA tubers using hydrothermal extraction process, followed by clarification and concentration. The concentrate was fractionated using two different procedures i.e. ethanol fractionation and cold precipitation (+4 and/or -24C) into high- and low-molecular-weight components. The most satisfactory method was cold fractionation wherein the insoluble heavier inulin fractions were found to settle to the bottom and were separated and spray-dried to obtain inulin powder. Lactose in MCP was isomerised into lactulose using carbonate-based catalysts (oyster shell and egg shell powders) followed by clarification and concentration. The high-performance liquid chromatography with refractive index detector (HPLC-RID) chr omatograms and changes in pH and colour values confirmed the conversion of lactose into lactulose and decomposition of lactulose into by-products. The results obtained showed the suitability of oyster shell powder for lactose isomerisation in lieu of egg shell powder. For preparing lactulose-enriched MCP with acceptable lactulose yield of 22%, the optimum reaction conditions were found to be catalyst loading of 12 mg per mL of MCP and isomerisation time of 120 min at 96C. The resulting products i.e. JAI concentrate and powder and lactulose-enriched MCP syrup (40B) were tested for their prebiotic power in media broth and in fermented milk models. Prebiotic properties of these compounds were observed as supplementation levels increased from 0-2% to 3-4%. Based on the growth and acidification abilities of the probiotic strains tested, the combination of Lactobacillus casei LC-01 with JAI, and Lactobacillus acidophilus LA-5 with lactulose-enriched MCP syrup were found to be the best for development of synbiotic yoghurt. The prebiotic effect of JAIP was then compared with the two commercial chicory inulin products (Raftiline GR and Raftilose P95). Probiotic yoghurts supplemented with 4% inulin powders were prepared from reconstituted skim milk using mixed cultures of Lactobacillus casei LC-01, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (1:0.5:0.5, w/w). The survival and acidifying activity of probiotic and lactic acid cultures were investiga ted during the shelf life of 28 days at 4C. Incorporation of JAIP and chicory inulins resulted in a significant improvement in viability of LC-01 compared with non-supplemented yoghurt, maintaining more than 107 CFU g-1 throughout storage time. Additionally, the suitability of JAIP as fat replacer was determined in a set of fat-free yoghurt in comparison to three commercial chicory inulin products. Results of large deformation tests revealed that the firmness of JAIP-supplemented yoghurt was reduced to a similar level as the full-fat control yoghurt. However, small deformation results showed that the JAIP could not fully mimic milk fat to the same extent as Raftiline HP with an average DP of 23. The rheological effects of JAIP addition were comparable to those of short-chain (Raftilose P95 with an average DP of 4) and medium-chain inulins (Raftiline® GR with an average DP of 12).

A low, but significant, fraction of the carbohydrate portion of herbaceous biomass may be composed of fructose/fructosyl-containing components (“fructose equivalents”); such carbohydrates include sucrose, fructo-oligosaccharides, and fructans. Standard methods used for the quantification of structural-carbohydrate-derived neutral monosaccharide-equivalents in biomass are not particularly well suited for the quantification of fructose equivalents due to the inherent instability of fructose in conditions commonly used for hemicellulose/cellulose hydrolysis (> 80% degradation of fructose standards treated at 4% sulfuric acid, 121oC, 1 hr). Alternative time, temperature and acid concentration combinations for fructan hydrolysis were considered using model fructans (inulin, β-2,1 and levan, β-2,6) and a grass seed straw (Tall Fescue, Festuca arundinacea) as representative feedstocks. The instability of fructose, relative to glucose and xylose, at higher acid/temperature combinations is demonstrated, all rates of fructose degradation being acid and temperature dependent. Fructans are shown to be completely hydrolyzed at acid concentrations well below that used for the structural carbohydrates, as low as 0.2%, at 121oC for 1 hr. Lower temperatures are also shown to be effective, with corresponding adjustments in acid concentration and time. Thus, fructans can be effectively hydrolyzed under conditions where fructose degradation is maintained below 10%. Hydrolysis of the β-2,1 fructans at temperatures ≥ 50oC, at all conditions consistent with complete hydrolysis, appear to generate difructose dianhydrides. These same compounds were not detected upon hydrolysis of levan, sucrose, or straw components. It is suggested that fructan hydrolysis conditions be chosen such that hydrolysis goes to completion, fructose degradation is minimized, and difructose dianhydride production is accounted for. / Graduation date: 2009

Constipation is a serious problem in the pediatric population and often requires medical management with laxatives and enemas. Participants (2-10 years of age, n=13) with a history of mild constipation were assigned randomly to a fibre treatment or placebo group. After three weeks, subjects were crossed over to the other treatment. Pea hull fibre (4.0-7.6 g/day = 3.6-6.8 g/day of dietary fibre) was added to snack foods and an inulin supplement (5.0 g/day = 4.5 g/day of dietary fibre) was given, whereas the placebos were non-fortified snacks and maltodextrin (5.0 g/day).<p> Subjects or their parents documented stool frequency, stool consistency, occurrence of abdominal pain and intake of snack foods and the supplement. Over the final two weeks, there was a trend towards an increase in the mean number of daily bowel movements in the fibre treatment group compared to the placebo group (n=11, 0.68 ± 0.18 vs. 0.59 ± 0.26, p=0.064). Exclusion of one subject with diarrhea-type stools led to a significant difference between groups (n=10, 0.54 ± 0.18 vs. 0.67 ± 0.22, p=0.002). Stool consistency, using the Bristol Stool Form Rating Scale, showed no significant differences in stool consistency between groups (p=0.379) nor was there a difference in the incidences of abdominal pain (p=0.129). Not all subjects experienced abdominal pain. The inulin supplement (91% compliance rate; 1 serving per day) was consumed more consistently than were the snack foods fortified with pea hull fibre (77% compliance rate; 2 servings per day). There were no significant differences in the intake of the snacks or supplement when the placebo and treatment groups were compared. Energy intake was significantly lower during the fibre treatment period compared to placebo (n=12, 1307 ± 296 kcal/day vs. 1441 ± 285 kcal/day, p=0.035). The addition of pea hull fibre to typical snack foods and an inulin supplement to beverages were well accepted by children and no adverse effects were reported. Fibre fortification of snack foods with pea hull fibre and fibre supplementation of beverages with inulin may provide an alternative means to treat pediatric constipation.

High fibre diets are associated with reduced risk of type 2 diabetes mellitus (T2DM). This may be due to short-chain-fatty-acids (SCFA) influencing insulin resistance and secretion via changes in free-fatty-acids (FFA) and specific gut hormones. We aimed to determine the postprandial effects of inulin, a fermentable, soluble fibre in healthy subjects. Twelve fasted subjects were studied for 6 hours after either 80g high fructose corn syrup (HFCS), 56g HFCS plus 24g inulin, or 56g HFCS drinks using a randomized, cross-over design. SCFA were higher after inulin beginning at 4 hours. FFA were lower 4 hours after inulin than 56gHFCS. GLP-1 was higher 30 minutes after inulin than 56 and 80HFCS, while ghrelin was lower from 4-6 hours after inulin. The results support the hypothesis that inulin and SCFA generated from colonic fermentation of dietary fibre may improve insulin resistance and secretion via modulation of FFA and specific gut hormones.

High fibre diets are associated with reduced risk of type 2 diabetes mellitus (T2DM). This may be due to short-chain-fatty-acids (SCFA) influencing insulin resistance and secretion via changes in free-fatty-acids (FFA) and specific gut hormones. We aimed to determine the postprandial effects of inulin, a fermentable, soluble fibre in healthy subjects. Twelve fasted subjects were studied for 6 hours after either 80g high fructose corn syrup (HFCS), 56g HFCS plus 24g inulin, or 56g HFCS drinks using a randomized, cross-over design. SCFA were higher after inulin beginning at 4 hours. FFA were lower 4 hours after inulin than 56gHFCS. GLP-1 was higher 30 minutes after inulin than 56 and 80HFCS, while ghrelin was lower from 4-6 hours after inulin. The results support the hypothesis that inulin and SCFA generated from colonic fermentation of dietary fibre may improve insulin resistance and secretion via modulation of FFA and specific gut hormones.

Constipation is a serious problem in the pediatric population and often requires medical management with laxatives and enemas. Participants (2-10 years of age, n=13) with a history of mild constipation were assigned randomly to a fibre treatment or placebo group. After three weeks, subjects were crossed over to the other treatment. Pea hull fibre (4.0-7.6 g/day = 3.6-6.8 g/day of dietary fibre) was added to snack foods and an inulin supplement (5.0 g/day = 4.5 g/day of dietary fibre) was given, whereas the placebos were non-fortified snacks and maltodextrin (5.0 g/day).<p> Subjects or their parents documented stool frequency, stool consistency, occurrence of abdominal pain and intake of snack foods and the supplement. Over the final two weeks, there was a trend towards an increase in the mean number of daily bowel movements in the fibre treatment group compared to the placebo group (n=11, 0.68 ± 0.18 vs. 0.59 ± 0.26, p=0.064). Exclusion of one subject with diarrhea-type stools led to a significant difference between groups (n=10, 0.54 ± 0.18 vs. 0.67 ± 0.22, p=0.002). Stool consistency, using the Bristol Stool Form Rating Scale, showed no significant differences in stool consistency between groups (p=0.379) nor was there a difference in the incidences of abdominal pain (p=0.129). Not all subjects experienced abdominal pain. The inulin supplement (91% compliance rate; 1 serving per day) was consumed more consistently than were the snack foods fortified with pea hull fibre (77% compliance rate; 2 servings per day). There were no significant differences in the intake of the snacks or supplement when the placebo and treatment groups were compared. Energy intake was significantly lower during the fibre treatment period compared to placebo (n=12, 1307 ± 296 kcal/day vs. 1441 ± 285 kcal/day, p=0.035). The addition of pea hull fibre to typical snack foods and an inulin supplement to beverages were well accepted by children and no adverse effects were reported. Fibre fortification of snack foods with pea hull fibre and fibre supplementation of beverages with inulin may provide an alternative means to treat pediatric constipation.

Extraction of fructo-oligosaccharide syrups from grated jerusalem artichoke (JA) tubers was studied by water at 20-60&deg / C by determining the yield, degree of polymerization (DP), product profile (DP of up to 6) and prebiotic effect using Lactobacillus plantarum on samples harvested between October and April, stored for 0-20 days. The optimum solvent to solid ratio was 4, the duration of shaking water bath extraction was 40 min and yield based on JA were 12-17%. Temperature was found to improve yield and functionality, and citric acid, at 26 mM, improved the color and darkness by 70 and 80%, respectively. Short-time (1 min) microwaving prior to extraction increased the yield by about 20%, decreased the amount of sugars with DP 1 and 2 and increased the amounts of oligosaccharides (OS) with DP 3-6, although the prebiotic effect increased only slightly / while the color and darkness of the syrup were tripled. Ultrasound-assisted-extraction (USE) gave best performance at 3 min duration / decreased the amounts of sugars with DP 1-2, increased the amounts of OS with DP 3-6, with 18% decrease in the yield. The better functionality of USE syrups were also indicated by 2.5 times higher growth rate of L.plantarum. The application of USE at 60&deg / C compared to 20&deg / C almost tripled the amounts of functional sugars. In order to obtain the largest proportion of monosaccharide units as functional sugars, 10 day storage at 4&deg / C after harvest was indicated. Ultrasonication did not affect the color but the darkness was doubled. The density and viscosity of all the syrups were practically the same.

Tierärztl. Hochsch., Diss., 2004--Hannover.

Made available in DSpace on 2014-06-11T19:31:37Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-11-19Bitstream added on 2014-06-13T19:41:58Z : No. of bitstreams: 1 pereira_racb_dr_botfca.pdf: 3669029 bytes, checksum: 34944ed0b5efe86bc15abfef4f3b66b7 (MD5) / Atualmente, o consumidor está cada vez mais exigente por alimentos nutritivos e higienicamente seguros. Estudos têm sido conduzidos para o desenvolvimento de novos produtos e para assegurar as propriedades e os efeitos dos alimentos funcionais sobre o organismo humano. O yacon pode ser considerado alimento funcional pelo seu teor de frutooligossacarídeos (FOS), os quais não são digeridos pelo organismo humano, passando inertes através do trato digestório, fornecendo poucas calorias. Diante da crescente exigência do consumidor e da importância de se obter produto de valor agregado (simbiótico = yacon e bifidum), este estudo teve por objetivos verificar os adequados procedimentos para a extração e purificação de frutanos de yacon na utilização da funcionalização de alimentos definindo um protocolo dos procedimentos para produção de uma base alimentar contendo frutanos consorciados com probióticos Bifidobacterium bifidum e avaliar qualitativa e quantitativamente a ação funcional da base alimentar projetada em modelo experimental. O processo de aquecimento do yacon foi feito à 90°C por 10 minutos, utilização de 0,5% de ácido cítrico e pré-capa com diatomácea CA/150 e CA/500 resultando na secagem em um produto de coloração clara. O controle das condições de temperatura na entrada (250°C) e saída (110°C) resultou em menor gasto de energia, clareamento do produto e baixa porcentagem de umidade. Para a avaliação do efeito do extrato desidratado de yacon com Bifidobacterium bifidum sobre desenvolvimento ponderal, glicemia, colesterol total, triglicérides, alanina amino transferase (ALT), aspartato amino transferase (AST), histologia do fígado, 24 ratos Wistar foram tratados por 59 dias. O ensaio foi conduzido com 8 animais (sendo 4 machos e 4 fêmeas) para cada grupo... / Nowadays, consumers demand more nutritional and hygienically safe food products. Studies have led to the development of new products, guaranteeing the properties e effects of functional food products on humans. Yacon may be considered a functional product, owing to its fructooligosaccharides (FOS) content, which is not metabolized by the human organism, passing inertly through the digestive tract, providing a few calories. Before the growing consumer´s demand and the importance of an aggregated- value product (symbiotic = yacon and bifidum), this study aimed at verifying the suitable procedures for the extraction and purification of yacon fructans to functionalization in food products, thus defining a protocol for the production of a food basis containing fructans along with probiotic Bifidobacterium bifidum, and assess both qualitatively and quantitatively the functional action of the food basis projected in an experimental model. Yacon was heated at 90°C, for 10 minutes, with 0,5% of citric acid and Diatomacea CA/150 and CA/500 pre-cover, resulted, in the drying, in a clear coloration product. The control of temperature conditions at the beginning (250°C) and at the end (110°C) resulted in less energy expenditure, whitening of the product and low humidity percentage. To asses the effect of dehydrated extract of yacon with Bifidobacterium bifidum on ponderal development, glycemia, total cholesterol, triglycerides, alanine aminotransferase (ALT), aspartate aminotransferase (AST), liver histology, 24 Wistar rats were treated for 59 days. The experiment was carried out with 8 animals (4 males and 4 females) for each group: control, dehydrated extract of yacon and dehydrated extract of yacon with bifidum. The animals were sacrificed on the 60th day, and the blood was collected through exsanguination... (Complete abstract click electronic access below)

Orientador: Kil Jin Park / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola / Made available in DSpace on 2018-08-13T20:46:30Z (GMT). No. of bitstreams: 1 Oliveira_RafaelAugustusde_D.pdf: 10632157 bytes, checksum: 6f94ba79ddf0845152f3eee7a34b2df2 (MD5) Previous issue date: 2009 / Resumo: No processo de secagem, a utilização de equipamentos que promovem um incremento nos coeficientes de transferência é de grande interesse. A secagem vibro-fluidizada se baseia na passagem de um fluxo de ar aquecido através do leito do material colocado sobre uma grade distribuidora de ar, aliado ao efeito mecânico da agitação do leito do secador. É utilizada para materiais termolábeis, que requerem tempos de residência curtos, altas taxas de secagem e baixas temperaturas de secagem, tais como: materiais granulares, pastas e pós; tanto para materiais farmacêuticos, biológicos e alimentares. Neste estudo pretendeu-se então, submeter materiais biológicos a um processo de secagem utilizando diversos dispositivos e avaliar o comportamento da secagem, consumo de energia, propriedades do material e extração de componente. Os secadores utilizados foram: secador vibrofluidizado (patente PI 9302443-6 e auxílio FAPESP n°: 00/05543-2) e secador agitador/misturador (patente PI 0506639-5). O processo de secagem foi avaliado com grãos de milho no secador vibrofluidizado e batata e raízes de yacon no secador agitador/misturador. Realizaram-se o levantamento do tempo de residência com análise de imagens e seleção manual; levantamento da perda de carga e do perfil de velocidade no secador vibrofluidizado com sistemas aberto e fechado. A partir dos testes para levantamento da distribuição do tempo de residência, foi desenvolvida uma metodologia para avaliação da quantidade de traçador na massa de produtos com base somente em imagens digitais das amostras. Com isso é possível encontrar valores de tempo de residência sem o uso de práticas manuais e, consequentemente, trabalhosas. Levantamento do tempo de residência foi também realizado no secador agitador/misturador que pode ser utilizado tanto como secador contínuo como secador a batelada. Esse secador permite a aplicação de vácuo e de energia radiante infravermelha durante a secagem. Foi utilizado, ainda, na secagem de batata e raiz de yacon e na avaliação destes recursos tecnológicos. A extração de inulina proveniente das raízes de yacon foi avaliada. A utilização de temperaturas de secagem mais altas resultou em um maior consumo de energia por quilograma de água retirada do produto, enquanto que a aplicação de energia infravermelha durante a secagem reduziu o tempo de secagem e, consequentemente, a energia elétrica gasta. A influência dos parâmetros operacionais de secagem não se mostrou significativa estatisticamente na extração de inulina a partir de raízes secas de yacon / Abstract: In the drying process, the use of equipments which promote an increment in the transfer coefficients is of great interest. The vibrofluidized drying is based on the passage of a warm air flow through the bed of the material put on an air distributing grille, allied to the mechanical effect of the agitation of the drying bed. It is used for thermo sensible materials, which request short residence times, high drying taxes and low drying temperatures, such as: granular materials, pastes and powders; so much for pharmaceutical, biological and food materials. In this project it was intended then, to submit biological materials to a drying process using several devices and to evaluate the behavior of the drying, energy consumption, material properties and component extraction. The used dryers were: vibrofluidized dryer (patent PI 9302443-6 and FAPESP financial support n°: 00/05543-2) and agitator/mixer dryer (patent PI 0506639-5). The drying process was evaluated with corn grains in the vibrofluidized dryer and potato and yacon roots in the agitator/mixer dryer. The survey of the residence time with analysis of images and manual selection; the survey of pressure drop and air velocity profile in the vibrofluidized dryer in open and closed systems were also carried out. Starting from the survey of the residence time distribution, a methodology was developed for evaluation of the tracer amount in the mass of products based on only digital images of samples. In this way, it is possible to find residence time without using manual procedures and, consequently, laborious. Survey of the residence time was accomplished also in the agitator/mixer dryer which can be used as continuous dryer as well as batch dryer. This dryer allows vacuum and infrared radiant energy application during drying. It was used, even, in potato and yacon root drying and in the evaluation of these technological devices. The extraction of inulin originated from yacon roots was also evaluated. The use of higher drying temperatures resulted in a larger consumption of energy per kilogram of removed water from product, while the infrared energy application during drying reduced the drying time and, consequently, the consumed electric energy. The influence of drying operational parameters was not statistically significant in the extraction of inulin from dried yacon roots / Doutorado / Tecnologia Pós-Colheita / Doutor em Engenharia Agrícola