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No. of bitstreams: 1 Dissertação - Marduce Pereira Marques.pdf: 523840 bytes, checksum: 2a417064d4e6b7c591e468b96a97318d (MD5) Previous issue date: 2006-08-31 / CAPES-Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / The cubiu (Solanum sessiliflorum Dunal) and the camu camu (dubious Myrciaria McVaugh) they are fruits native fruit of the Amazonian, with great potential tecnólogico in function of the productivity, income in pulp and nutritional value. On the other hand, being added to the fan of desirable characteristics also stands out the loss of the fruit in natura for lack alternatives for industrialization, conservation, aggregation of value and means for the consumption, and, above all, the need of simple technologies. With objective of joining value, to diversify the industrial use, to obtain products with good consumption characteristics and to contribute for the reduction of the losses powder-crop, it was elaborated syrups of fruit in cubiu natura and camu camu. The coming ripe fruits of planting in the Experimental Station of Meadow of INPA went by the selection stages, wash, sanitização, cut (except camu camu), retreat of the seeds, fatiamento, cooking in syrups to the base of sugar (sucrose) and of sweetener (the base maltodextrina and artificial edulcorantes: cyclamate of sodium and sodic saccharin), despolpa, pasteurization, stuffing the hot, closing and cooling. In the concentrated syrups they were appraised the income and the physiochemical characteristics (acidity titulável, soluble and total solids, insoluble solids in alcohol, density, pH, total carotenóides, total and acid antocianinas ascorbic) and in the obtained refreshments of the concentrate sensorial analysis as for the characteristic profile (flavor, color, aroma and appearance) and the acceptability for scale structured hedônica of seven points. The cubiu syrups and camu camu the sucrose base presented tenors of soluble solids respectively 53 and 59 ºBrix above the patterns demanded by the legislation, and the one of cubiu with sweetener 15 ºBrix. The refreshments with dilution of 1:7 (concentrado:água) they received excellent notes for the sensorial attributes (color, flavor, aroma and appearance), acceptabilities of 98 % (cubiu sucrose), 100 % (cubiu sweetener) and 94 % (camu camu sucrose). The results indicate the cubiu fruits and camu camu as a matter excels appropriate for technological use in the syrup form. / O cubiu (Solanum sessiliflorum Dunal) e o camu camu (Myrciaria dubia McVaugh) são frutos fruto nativo da Amazônia, com grande potencial tecnólogico em função da produtividade, rendimento em polpa e valor nutritivo. Por outro lado, somando-se ao leque de características desejáveis também se destacam a perda do fruto in natura por falta alternativas para industrialização, conservação, agregação de valor e facilidades para o consumo, e, sobretudo, a necessidade de tecnologias simples. Com objetivo de agregar valor, diversificar o aproveitamento industrial, obter produtos com boas características de consumo e contribuir para a redução das perdas pós-colheita, elaborou-se xaropes de fruto in natura de cubiu e camu camu. Os frutos maduros provenientes de plantio na Estação Experimental de Várzea do INPA passaram pelas etapas de seleção, lavagem, sanitização, corte (exceto camu camu), retirada das sementes, fatiamento, cocção em xaropes à base de açúcar (sacarose) e de adoçante (a base maltodextrina e edulcorantes artificiais: ciclamato de sódio e sacarina sódica), despolpa, pasteurização, enchimento a quente, fechamento e resfriamento. Nos xaropes concentrados foram avaliados o rendimento e as características físico-químicas (acidez titulável, sólidos solúveis e totais, sólidos insolúveis em álcool, densidade, pH, carotenóides totais, antocianinas totais e ácido ascórbico) e nos refrescos obtidos dos concentrados análise sensorial quanto ao perfil característico (sabor, cor, aroma e aparência) e a aceitabilidade por escala hedônica estruturada de sete pontos. Os xaropes de cubiu e camu camu a base de sacarose apresentaram teores de sólidos solúveis 53 e 59 ºBrix respectivamente acima dos padrões exigidos pela legislação, e o de cubiu com adoçante 15 ºBrix. Os refrescos com diluição de 1:7 (concentrado:água) receberam notas excelentes para os atributos sensoriais (cor, sabor, aroma e aparência), aceitabilidades de 98 % (cubiu sacarose), 100 % (cubiu adoçante) e 94 % (camu camu sacarose). Os resultados indicam os frutos de cubiu e camu camu como uma matéria prima adequada para aproveitamento tecnológico na forma de xarope.

In order to decrease our dependence on non-renewable petrochemical resources, it is urgently required to establish sustainable biomass-based biorefineries. Replacing fossil fuels with renewable biomass as a raw feedstock for the production of chemicals and biofuels is a main driving force of biorefinering. Almost all kinds of biomass can be converted to biochemicals, biomaterials and biofuels via continuing advances on conversion technologies. In vitro synthetic biology is an emergent biomanufacturing platform that circumvents cellular constraints so that it can implement some biotransformations better than whole-cell fermentation, which spends a fraction of energy and carbon sources for cellular duplication and side-product formation. In this work, the in vitro synthetic (enzymatic) biosystem is used to produce a future carbon-neutral transportation fuel, hydrogen, and two high-value chemicals, a sugar phosphate and a highly marketable sweetener, representing a new portfolio for new biorefineries. Hydrogen gas is a promising future energy carrier as a transportation fuel, offering a high energy conversion efficiency via fuel cells, nearly zero pollutants produced to end users, and high mass-specific and volumetric energy densities compared to rechargeable batteries. Distributed production of cost-competitive green hydrogen from renewable biomass will be vital to the hydrogen economy. Substrate costs contribute to a major portion of the production cost for low-value bulk biocommodities, such as hydrogen. The reconstitution of 17 thermophilic enzymes enabled to construct an artificial enzymatic pathway converting all glucose units of starch, regardless of the branched and linear contents, to hydrogen gas at a theoretic yield (i.e., 12 H2 per glucose), three times of the theoretical yield from dark microbial fermentation. Using a biomimetic electron transport chain, a maximum volumetric productivity was increased by more than 200-fold to 90.2 mmol of H2/L/h at a high starch concentration from the original study in 2007. In order to promote economics of biorefineries, the production of a sugar phosphate and a fourth-generation sweetener is under development. D-xylulose 5-phosphate (Xu5P), which cannot be prepared efficiently by regular fermentation due to the negatively charged and hydrophilic phosphate groups, was synthesized from D-xylose and polyphosphate via a minimized two-enzyme system using a promiscuous activity of xylulose kinase. Under the optimized condition, 32 mM Xu5P was produced from 50 mM xylose and polyphosphate, achieving a 64% conversion yield, after 36 h at 45 °C. L-arabinose, a FDA-approved zero-calorie sweetener, was produced from D-xylose via a novel enzymatic pathway consisting of xylose isomerase, L-arabinose isomerase and xylulose 4-epimerase (Xu4E). Promiscuous activity of Xu4E, a monosaccharide C4-epimerase, was discovered for the first time. Directed evolution of Xu4E enabled to increase the catalytic function of C4-epimerization on D-xylulose as a substrate by more than 29-fold from the wild-type enzyme. Together, these results demonstrate that the in vitro synthetic biosystem as a feasible biomanufacturing platform has great engineering, and can be used to convert renewable biomass resources to a spectrum of marketable products and renewable energy. As future efforts are addressed to overcome remaining challenges, for example, decreasing enzyme production costs, prolonging enzyme lifetime, engineering biomimetic coenzymes to replace natural coenzymes, and so on. This in vitro synthetic biology platform would become a cornerstone technology for biorefinery industries and advanced biomanufacturing (Biomanufacturing 4.0). / Ph. D.

Obesity is a serious health concern in modern society. One way to reduce caloric intake is with nonnutritive sweeteners (NNS). However, recent research suggests they may be compounding the obesity problem. Nonnutritive sweeteners have been linked to increased body mass in a few studies and may be a barrier to effective weight management for some individuals. Under the framework of the health belief model, the research question was: Does this pattern of NNS-BMI covariance exist in young adults at the University of North Florida and, if so, are there other dietary or activity differences that might partially explain this relationship? A sample of 113 students completed an online survey based on the Youth Risk Behavior Surveillance Survey to answer this question. Their responses quantified BMI, activity level estimates, NNS intake, and produce consumption. There was a no trend of covariance between BMI and NNS intake overall. However, there was a significant relationship between length of NNS usage and both BMI (p<0.01) and NNS intake (p<0.05). A positive correlation also existed between NNS usage and fruit and vegetable intake (p<.005). Weight variability was positively related to NNS due to the maintenance of previous weight loss (p<0.005). There was no correlation between NNS and activity. There is a tendency to have a higher BMI the longer NNS is consumed. This pattern does not appear to be explained by nutrient intake or activity. However, it may be due to increased tolerance towards sweets over time. Nurse practitioners can make recommendations that facilitate healthy behaviors amongst their patients. Therefore, this is an important issue for advanced practice nursing.