Orientador: Helena Maria André Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-21T16:30:20Z (GMT). No. of bitstreams: 1 Cadena_RafaelSilva_D.pdf: 521247 bytes, checksum: 6926f96ecbac6ea3d9d78e69251418c3 (MD5) Previous issue date: 2012 / Resumo: O consumo de frutas e vegetais tem sido associado com a baixa incidência de doenças degenerativas, pois efeitos protetores estão associados com componentes antioxidantes contidos nestes alimentos. Atrelado a isto, o mercado de sucos e néctares de frutas está sob um aumento significativo, o que tem atraído a atenção de agricultores, distribuidores e da indústria deste produto para saciar esta demanda. Entretanto, estes produtos estão associados à alta ingestão de sacarose proveniente da adição em sua elaboração, o que pode acarretar o desenvolvimento de doenças relacionadas ao consumo excessivo de calorias. A partir disto, este estudo objetivou analisar a aplicação de novos edulcorantes de em néctar de manga pelo estudo de perfil sensorial e físico-químico ao longo do tempo de estocagem. Neste estudo foram utilizadas amostras de néctar de manga elaboradas com polpa de manga congelada e água (1:1) adoçadas com sacarose, sucralose, estévia com 97% de rebaudiosídeo, neotame, blend acessulfame-K/sucralose/neotame (100:50:1) e blend taumatina/sucralose (1:1), totalizando 6 amostras. O perfil físico-químico foi determinado por meio da análise de pH, acidez titulável, cor (L*, a*, b*) e sólidos solúveis (ºBrix). A análise sensorial foi composta por testes descritivos, Análise Descritiva Quantitativa (ADQ) e Análise Tempo-intensidade, além de testes afetivos com escala hedônica e escala do ideal. Além destes, para o estabelecimento de equivalência de doçura foi utilizado o teste sensorial Estimação de Magnitude. A análise estatística foi composta por Análise de Variância (ANOVA), Teste de média de Tukey com nível de significância de 5% para as análises físico-químicas, ADQ, análise tempointensidade e teste afetivo com escala hedônica. O teste com escala do ideal foi analisado por distribuição em histogramas e os dados de estimação de magnitude utilizaram regressão linear em sua análise. Os provadores estabeleceram o valor de 6,8% de sacarose como a quantidade ideal para a intensidade de gosto doce. O neotame foi o edulcorante que apresentou maior poder adoçante, sendo 6026 mais doce que a sacarose, seguindo pela sucralose (627), blend taumatina/sucralose (549), blend acessulfame-K/sucralose/neotame (259) e estévia (134). Os testes físico-químicos e, em especial, a ADQ identificaram a sucralose como o edulcorante que melhor substituiu a sacarose, pois foi o aditivo que apresentou o menor número de diferenças em relação à amostra controle. A análise tempo-intensidade e os testes afetivos também identificaram a amostra sucralose com o melhor perfil relacionado ao estímulo gosto doce, com grande semelhança ao ocorrido com a sacarose e sendo esta a amostra com maior grau de aceitação no tempo zero e a única que se manteve desta forma após os 120 dias de estocagem. Em conclusão, a estévia apresentou melhorias em seu perfil quando comparadas a outros estudos, mas ainda abaixo do esperado para um substituinte de sacarose. A taumatina, uma proteína de origem vegetal apresentou bom perfil e é um aditivo que necessita de maiores estudos para melhoria de sua tecnologia. E, por fim, a sucralose, como já afirmado em outros trabalhos, é o edulcorante que melhor substitui a sacarose em sucos tropicais, sem sofrer alterações significativas após processamento térmico e ao longo do tempo de estocagem / Abstract: The consumption of fruits and vegetable has been associated with low incidence of degenerative diseases, because protective effects has been linked with antioxidant compounds contained in these foods. Attached to this, the consumer market of fruit juices and nectars under a significant increase, which has attracted the attention of producers of these products to satisfy this demand. However, these products are associated with the high ingestion of sucrose from de addition in the elaboration, which may result in the development of diseases associated with the high consumption of calorie. From that, this study aimed to analyze the application of high intensity sweeteners in mango nectar by the sensory and physical-chemical profile during the storage time. Mango nectar samples were prepared with unsweetened mango frozen pulp and water (1:1). The samples were sweetened with different high intensity sweeteners and sucrose. The sweeteners were: Neotame; Sucralose; Stevia with 97% of Rebaudioside; 1:1 Thaumatin/Sucralose blend; 100:50:1 Acesulfame-K/Sucralose/Neotame blend. The physical-chemical profile was determined by: pH, titratable acidity, color (L*, a*, b*), solids soluble (ºBrix). The sensory analysis was composed by descriptive analysis, Quantitative Descriptive Analysis (QDA) and Time-intensity Analysis (T-I), also consumer test with hedonic scale e just-about-right (JAR) scale. Magnitude estimation method was applied to establish the relative sweetness with sucrose. Statistical analysis was composed by analysis of variance and Tukey means test with 5% of significant level to physical-chemical, QDA, T-I analysis, and consumer test. The JAR scale test was analyzed by histograms distribution and the results of magnitude estimation method through linear regression. The ideal sweetness analysis revealed that 6.8% was the ideal concentration of sucrose in the mango nectar. The relative sweetness analysis showed that Neotame presented the highest sweetening power, being 6026 times sweeter than sucrose, followed by Sucralose (627), Thaumatin/Sucralose blend 1:1 (549), Acesulfame-K/Sucralose/Neotame blend 100:50:1 (259) and Stevia (134). The physical-chemical analysis and, in special, the QDA identified sucralose as the best sweetener which best sucrose substitutes, since this additive presented less differences in relation to control sample. T-I analysis and consumers test also identified the sample sucralose with best profile in relation to the sweet stimulus, with great similarity to control sample and being the sample with higher acceptability in initial time and the only one that has remained this way after 120 days of storage. In conclusion, the stevia presented improvements in its sensory profile when compared with others studies,although still lower than expected to a sucrose substitute. The thaumatin, a vegetal protein, presented good sensory profile and is a additive that requires more studies to improve its knowledges. The sucralose, as founded in other studies, is the sweetener that best replace sucrose in tropical fruit juice, with no significant change after heat treatment and during the storage time / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

Memoria para optar al título de Ingeniero en Alimentos / El objetivo de esta memoria fue determinar las características del secado convectivo de las hojas de Stevia rebaudiana y estudiar la factibilidad técnico-económica de una planta productora de edulcorante en polvo en base a las hojas de Stevia, las cuales poseen steviolglicósidos que son compuestos dulces (300 veces más que el azúcar), no calóricos ni dañinos para el ser humano. Se determinaron isotermas de sorción y se ajustaron a modelos matemáticos. El modelo que mejor se ajustó a la isoterma a 25°C de la hoja fresca fue BET con un r2 de 0,9591, mientras que GAB fue el modelo que mejor se ajustó a las isotermas a 30°C y 40°C de la hoja fresca con un r2 de 0,9816 y de 0,9659, respectivamente, y para la isoterma a 25°C de la hoja seca con un r2 de 0,9899. Se realizó el secado convectivo de las hojas de Stevia hasta una humedad de 10%, mediante aire por convección forzada. El secado a 70°C tuvo una duración de 85 minutos, a 60°C fueron 95 minutos y a 50°C fueron 150 minutos. El modelo exponencial fue el que mejor se ajustó a los datos de secado a 50°C y a 70°C con r2 de 0,997 y 0,990 respectivamente, mientras que para el secado a 60°C el modelo que mejor se ajustó fue el cúbico con un r2 de 0,991. Para la realización del proyecto de instalación de la planta productora de edulcorante a base de Stevia, se evaluó la oferta y la demanda tanto nacional como internacional, en donde la Stevia ya ocupa el 4% del mercado. Además se determinó que el área de la planta es de 640 m2 y la capacidad productiva de 310 toneladas de edulcorante en polvo a base de Stevia y eritritol, lo que se traduce en 6.174.110 de cajas de 100 sobres de 0,5 g, anualmente. Para evaluar la rentabilidad se determinó: TIR (131%), VAN ($10.075.505.856) y PRI (0,78 años), aplicando una tasa de descuento de 17% y utilizando el precio de la hoja de Stevia secada en túnel ($3.500). Los índices obtenidos permiten indicar que el proyecto es rentable. A la vez que se determinó que la rentabilidad del proyecto se ve afectada por el precio de la hoja seca de Stevia / The objective of this work was to determine the characteristics of convective drying of Stevia rebaudiana leaves and study the technical and economic feasibility of a production plant of powder sweetener based in Stevia Rebaudiana leaves. The leaves has steviolglicosides, sweet compounds (300 times sucrose), non caloric and not harmful to humans. Sorption isotherms were determined and fitted to mathematical models. BET was the best model which fitted to 25°C isotherm of fresh leaves (r2 = 0.9591) and for dry leaves, at the same temperature, GAB was the best fit (r2 = 0.9816). GAB also fitted to 30°C (r2 = 0.9659) and 40°C (r2 = 0.9899) in fresh leaves isotherms. Convective drying was performed in Stevia leaves until 10% moisture, through forced convection air. Drying at 70°C lasted 85 min, while at 60°C and 50°C, were 95 and 150 minutes, respectively. Exponential model was the best model which fitted to 50°C and 70°C drying curves (r2 = 0.997 and 0.990, respectively). Cubic model was the best model which fitted to 60°C drying curve (r2 = 0.991). To evaluate the feasibility of a production plant of powder sweetener based in Stevia leaves, the supply and demand, local and international, was assessed. Stevia already occupies 4% of the market The production plant area is 640 m2 and the capacity is 310 tons of powder sweetener based in Stevia leaves mixed with erythritol, this means 6,174,110 boxes with 100 sachets each one (0.5 g/sachet) annually. For profitability´s measurement were determined IRR (131%), NPV ($ 10,075,505,856) and PRI (0.78), as indicators, applying a discount rate of 17% and using the dried, in tunnel, Stevia leaves value ($3,500). The indicators obtained suggest that the project is profitable. While it was determined that the project´s profitability is affected by the price of Stevia dried leaves

Dental caries affects people worldwide. The oral microflora has been found to be less responsible than the carbohydrate diet, which is considered the main cause of dental caries. Carbohydrates from sucrose are processed by oral bacteria and acids are produced as a byproduct. High sugar intake is a risk factor for systemic health and for overall health of the oral cavity. Artificial sweeteners are considered a healthy alternative for people who prefer the sweet taste but renounce sucrose. In the United States there are several artificial sweeteners approved by the Food and Drug Administration. Among these, stevia is the only natural sweetener. Stevia is extracted from the Stevia rebaudiana plant. Steviol glycosides are extracted from the stevia leaf and refined to get the best taste quality. There are many types of steviol glycosides that are extracted from the stevia plant and the most important steviol glycosides will be discussed in the thesis. Scientific research (PubMed, EMBASE), appropriate websites (Colgate, Pure Circle Stevia Institute), the World Health Organization, HealthInfo Clinical Advisers and vectorstock as well as books in English and in Russian (The Stevia Deception: The Hidden Dangers of Low Calorie Sweeteners By Bruce Fife, and Puti Izbavlenie of Bolezne by Neumyvakin) were consulted. Electronic searches were limited to publications in the past five years. The scope of the thesis is to review the basic statistics on dental caries, the types of caries and the number of people affected, discuss the advantages and benefits of stevia relative to other artificial sweeteners, review the safety of stevia including side effects and potential as an addictive sugar substitute and lastly, to assess and recommend which form of stevia is most effective against dental caries.

The theme of this thesis is Technology of production of ice cream with alternative sweeteners. This work was divided into two parts. The theoretical and practical part. In the theoretical part, there are described general information about the ice cream related to basic materials, technological process of production and rheological characteristics. The chapter about sugar and sweeteners is described in more detail. The main point of it are sweeteners which can replace sucrose. Information related to history of sweeteners, division of alternative sweeteners, allowed sweeteners in the EU and their use. In detail is described plant Stevia rebaudiana, it is origin, content substances, sweetening substances and the use of stevia as a sweetener for a production of the ice cream. In the practical part, there was the main aim to product an ice cream with alternative sweeteners. As a standard was used fructose, which was replaced with many others. In this experiment I made the sample in two flavours: vanilla and cacao. Ice cream was produced with sweetener stevia, next ice cream with sweetener stevia, wchich was enriched by fiber. In next experiments was produced ice cream with the sweetener DiaChrome with sucralose, date syrup, coconut sugar, xilovit and agave syrup. I had 14 samples which where divided into two halves. The first half was with vanilla flavour and the second half was with cacao flavour. They were rated right after the production. The results were received by sensorican analysis and drain tests and it was graphically evaluated. The main aim was to formulate a suitable recipe for the production of ice cream with sweeteners. To focus on new materials used in production of ice cream, including using the alternative sweeteners in production of ice cream, including their influence on the sensoric quality of the finished products. To evaluate their influence on rheological properties and sensory quality.

SyfteSyftet med denna laborativa pilotstudie in vitro var att undersöka hur den mikrobiella sammansättningen och pH i den orala biofilmen påverkades vid upprepad exponering för Stevia (steviosid och rebaudiosid A), sackaros eller en kombination av reb A och sackaros. Ett ytterligare syfte var att studera om isolat av orala bakterier kunde metabolisera reb A i buljongkultur. Material och metodBiofilmer från tre personer blev exponerade för 0,025 % steviosid, 0,025 % reb A eller 10 % Todd Hewitt (TH) under 15 minuter tre gånger dagligen i fyra dagar. Artbestämning gjordes i början och slutet av försöken. Biofilmerna exponerades för 0,025 % reb A och 10 % sackaros eller en kombination av dessa varefter pH-värdet mättes. Vidare studerades 23 bakteriestammar avseende förmåga att metabolisera 0,025% respektive 0,5% reb A. ResultatStreptokocker dominerade i samtliga biofilmer vid försökets slut oavsett om de exponerats för steviosid, reb A eller enbart TH. En pH-sänkning kunde ses hos biofilmerna som enbart blivit exponerade för sackaros eller för en kombination av sackaros och reb A. Däremot kunde endast en marginell pH-sänkning observeras efter exponering för enbart reb A. Ingen av de enskilda bakteriestammar som studerades kunde metabolisera reb A.SlutsatsIngen större skillnad i biofilmens bakteriesammansättning kunde ses efter upprepad exponering för steviosid eller reb A i förhållande till TH.Upprepade exponeringar av reb A i kombination med sackaros gav en liknande pH-sänkning som enbart sackaros, dock sågs ingen pH-sänkning efter exponering för enbart reb A. Enskilda bakteriestammar kunde inte metabolisera reb A. / AimsIn this in vitro laboratory pilot study, the effect on the microbial composition and pH of the oral biofilms after repeated exposure to Stevia (stevioside and rebaudioside A), saccarose or a combination, was investigated. Another aim was to study whether isolate of oral bacteria were able to metabolise reb A in broth bacteria culture.Material and MethodBiofilms from three adult individuals were repeatedly exposed to 0,025% stevioside, 0,025% reb A or 10% Todd Hewitt (TH). Samples were taken at the beginning and at the end of the experiment for cultivation and bacterial identification.Biofilms were exposed to 0,025% reb A and 10% saccharose, either separately or combined, followed by a pH-measurement. Furthermore, 23 bacterial species were studied in regards to ability to metabolize reb A. ResultsAll biofilms were dominated by Streptococcus regardless of whether they were exposed to stevioside, reb A, or TH. A pH-decrease was seen in biofilms exposed to saccharose or a combination of saccharose and reb A. However, only minor changes were noted after exposure to reb A.None of the species studied were able to metabolize reb A.ConclusionNo major differences in the bacterial composition of the biofilms were seen after repeated exposure to stevioside or reb A compared to TH.No pH-decrease after repeated exposure to reb A was noted. Exposure to reb A combined with saccharose resulted in a pH-decrease similar to exposure to saccharose. The bacterial species tested in this study were not able to metabolise reb A.

This master thesis is oriented on study antimicrobial effects extracts and macerates from cure Stevia rebaudiana Bertoni. Teoretical part describes basic information about plant Stevia, summary of health significant matters contained in Stevia and posobilities preparing extracts from Stevia. Antimicrobial effects extracts and macerates from cure Stevia were testing on food-borne bacteria (Bacillus cereus and Micrococcus luteus) and yeasts (Geotrichum candidum and Hansenula anomala). Microorganism, extracts and macerates were chosen on basis previous study (Study of antimicrobial effects Stevia Rebaudiana extracts, Eva Rakovská). For screening antimicrobial activity were determined the growth curves by using turbidimetrie for bacteria and direct treetment metod of cells number for yeasts. Antimicrobial effects were confirmed aplication with diffusion pit method on the agar ranges. From the results flow the testing extracts and macerates from stevia analysed antimicrobial effects. The best effect was demostrated on macerates and the most sensitive was bacteria Micrococcus luteus with the best inhibitoring effects.

The steviolglycosides are the natural, sweet substances from Stevia rebaudiana Bertoni. It affect human health positively and its sweetness is 300x stronger than the sweetness of sucrose. That's why it's used to sweetening the commercial products. Because of its potential properties it's good to have an appropriate method to isolate it. High performance liquid chromatography ( HPLC) is based on the separation of analyte between two immiscible phases with high pressure pump and appropriately chosen stationary phase in the column. Than the analytes come out from the column in different retention times. This master´s thesis follows up selection of the best HPLC system for isolation of the main steviolglycosides and its analysis in commercial products. In the theoretical part of the thesis is described the origin, basic characteristics, botanical description, cultivation and affect to the human health of Stevia rebaudiana Bertoni and its use in food industry. There are also concisely characterized the sweet substances contained in the plant, so called steviolglycosides. Than there are given the theoretical basics of high performance liquid chromatography, HPLC instrumentation and its specific applications at sleviolglycosides with the basic chromatographic parameters. The object of the first experimental part was to research the optimum conditions for time and separation effective chromatographic analysis and select the best chromatographic system for isolation of steviolglycosides. In the second experimental part, I have compared and defined the main steviolglycosides (stevioside, rebaudioside A) in nine selected products, commercially available in Czech republic, with the best chromatographic method. In these products was the contain of the stevioside or rebaudioside A confirmed or refused.

The diploma thesis deals with content substances with antioxidant effects in green spice. In the literary part, green spices, antioxidants are defined, and lesser known species are introduced, as well as the determination methods used in the practical part. In the practical part are given the individual determinations. The DPPH method was used to determine the antioxidant capacity, to determine the nitrate content ISE method was used, the flavonoids were determined using the Folin-Ciocalteaue reagent, and the standard in the phenols was gallic acid. Vitamin C was determined by liquid chromatography.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第21146号 / 農博第2272号 / 新制||農||1058(附属図書館) / 学位論文||H30||N5120(農学部図書室) / 京都大学大学院農学研究科地域環境科学専攻 / (主査)教授 清水 浩, 教授 近藤 直, 教授 田中 千尋 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

Tesis por compendio / Pese a que las golosinas no son un producto imprescindible en la dieta, no hay que duda de que su consumo está muy generalizado tanto en la población infantil como en la adulta. Sin embargo, su ingesta elevada está relacionada con problemas de sobrepeso, caries y elevado índice glicémico. Para contrarrestar estos problemas se ha invertido mucho esfuerzo en el desarrollo de productos dietéticos. Para ello, se sustituyen los azúcares convencionales por edulcorantes artificiales que dan lugar a productos hipocalóricos, pero que presentan otros problemas relacionados con su efecto laxante y con una posible mayor incidencia de determinados cánceres. Actualmente existen en el mercado azúcares y edulcorantes naturales alternativos a la sacarosa con propiedades funcionales muy interesantes, como es el caso de la Isomaltulosa y la estevia. En el primer caso se trata de un azúcar no cariogénico, que aporta energía de forma gradual (bajo índice glicémico) y en el caso de la estevia se trata de un intenso edulcorante natural acalórico. Estudiar la sustitución total o parcial de los azúcares convencionales de las golosinas por este tipo de azúcares y edulcorantes más saludables y su influencia sobre la calidad de los productos es el objetivo general de este proyecto. Cabe resaltar que no se pretende formular un producto dietético sino un producto energéticamente similar a las golosinas tradicionales pero que aporten energía saludable. La sustitución de ingredientes implica cambios en las características de los productos que deben ser evaluados para optimizar el nivel de sustitución, por lo que es necesario abordar estudios sobre la influencia de estos ingredientes en las propiedades ópticas, mecánicas, sensoriales así como sobre la aceptación del producto y su estabilidad a lo largo del almacenamiento. / Periche Santamaría, A. (2014). STEVIA Y OTROS EDULCORANTES SALUDABLES EN LA FORMULACION DE GOLOSINAS FUNCIONALES: IMPLICACIONES TECNOLÓGICAS Y DE CALIDAD [Tesis doctoral]. Editorial Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/45995 / Compendio