Dissertations / Theses on the topic 'Enriched foods'

Title from PDF of title page (University of Missouri--Columbia, viewed on Mar. 15, 2010). The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. Dissertation advisors: Dr. Ingolf U. Grün, Dr. Mengshi Lin. Vita. Includes bibliographical references.

Tesis de Grado previa a la obención del Titulo de Licenciado(a) en Nutrición y Dietética, Universidad Technica del Norte, Facultad de Ciencias de la Salud, Escuela de Nutricion y Salud Comunitaria.
Abstract in Spanish and English.

Negli ultimi decenni, argomenti quali sostenibilità, impatto ambientale e smaltimento degli scarti sono ampiamente discussi in tutto il mondo. Il pianeta è severamente minacciato dalle azioni dell’uomo e se non si interviene tempestivamente con azioni correttive, la prosperità delle future generazioni sarà compromessa. In particolare, il settore alimentare sta suscitando molta attenzione in quanto è responsabile della generazione di enormi volumi di scarti. Attualmente il sistema alimentare è costretto ad aumentare la produzione per far fronte alla crescita della popolazione mondiale, ma allo stesso tempo deve affrontare il problema dei rifiuti e delle risorse naturali limitate. Ogni anno vengono generati milioni di tonnellate di sottoprodotti alimentari lungo l’intera filiera: dalla produzione industriale fino al consumo casalingo, costituendo un serio problema sia economico che ambientale. In genere, i sottoprodotti industriali sono gestiti come scarti, ovvero vengono inviati alle discariche dove vengono trasformati in gas serra mediante digestione anaerobica. Questo impatta negativamente sull’ambiente, causando cambiamenti climatici, e arreca danni economici al produttore, costretto a sostenere spese per il loro smaltimento. Quindi, nell’ottica della sostenibilità, è necessaria un’adeguata strategia di gestione degli scarti. A tal proposito, la teoria dello “zero-waste” risulta molto interessante. Si tratta di un sistema di gestione il cui scopo è di riciclare i sottoprodotti, utilizzandoli come risorse in altri sistemi di produzione. In questo modo nessuno scarto verrà mandato agli inceneritori o alle discariche. Negli ultimi anni anche i bisogni del mercato sono cambiati in quanto i consumatori sono sempre più consapevoli dei problemi di salute legati all’alimentazione. Di conseguenza, alimenti con ingredienti naturali e una migliore qualità nutrizionale sono sempre più richiesti. Pertanto, i sottoprodotti alimentari, soprattutto quelli provenienti dal settore ortofrutticolo, ampiamente riconosciuti come fonti eccellenti di composti bioattivi, possono essere usati come ingredienti naturali per fortificare i comuni alimenti che vengono consumati quotidianamente. Queste risorse possono essere usate come coloranti naturali o come ingredienti naturali ad alto valore per produrre alimenti con proprietà funzionali, che possono avere effetti positivi sulla salute umana, come riduzione del colesterolo e del rischio di varie malattie croniche, quali diabete, malattie cardiovascolari e cancro. Tuttavia, l’incorporazione delle sostanze vegetali all’interno degli alimenti influenza le proprietà tecnologiche e sensoriali, pertanto la sfida è di trovare un compromesso tra gli aspetti nutrizionali e sensoriali in quanto aumentando la concentrazione dei prodotti vegetali la qualità nutrizionale del nuovo alimento migliora mentre peggiora quella sensoriale. In questo contesto, il presente lavoro di dottorato si è focalizzato sull’arricchimento di matrici alimentari con sottoprodotti di origine vegetale e sulla loro relativa ottimizzazione. In particolare, prodotti cerealicoli, quali pane e pasta, sono stati usati come veicoli di sostanze benefiche per la salute essendo alimenti base della dieta umana in tutto il mondo. Il pane è stato arricchito con farina di scarti di carciofo, mentre gli spaghetti con farina di vinaccia rossa. Inoltre, è stato preso in considerazione lo sviluppo di una caramella a base di anguria fortificata con scarti di arancia, essendo un prodotto destinato a un vasto gruppo di consumatori (dai bambini agli anziani). Infine, gli estratti di scarti di broccolo sono stati proposti come ingredienti per fortificare burger di pesce. Ogni caso studio affrontato dimostra come i sottoprodotti vegetali possono essere usati come materia prima di alto valore permettendo di produrre alimenti con proprietà salutari, soddisfando le nuove esigenze dei consumatori e riducendo allo stesso tempo il problema dell’inquinamento ambientale
Over the last few decades, topics such as sustainability, environmental impact and waste disposal are widely discussed worldwide. The planet is severely threat by human actions and it is necessary to put in place corrective actions to keep the prosperity of future generations. In particular, the food sector is a priority area where you have to act immediately, given the enormous volumes of recorded waste. Currently, the food system is forced to increase the production to face world population growth, but at the same time it must address the waste problem and the limited natural resources. Every year millions tonnes of food by-products are generated along the whole chain: from industrial production until household consumption, becoming a serious economic and environmental problem. These are commonly managed as waste, therefore sent to landfills, where turned into greenhouse gas by anaerobic digestion. This negatively impacts on the environment, causing climate changes, and provoking economic problems to the producers, being their disposal not free. Thus, in the optic of sustainability, an appropriate strategy of waste management becomes necessary. In this regard, the “zero waste” theory is very interesting. It is a waste management system whose aim is to recycle waste, being considered a resource to be reused in other productions. Zero waste manufacturing involves designing of products and processes in which no trash is sent to landfills or incinerators. In recent years market needs have changed because of consumers’ increasing awareness of diet related health problems. As a result, foods with natural ingredients and a better nutritional quality are increasingly in demand. Therefore, the food by-products, especially fruit and vegetable ones, widely recognized as excellent sources of bioactive compounds, can be used to fortify common foods eaten daily, improving their nutritional value. These can be used as natural colorants or as high-value natural ingredients to produce foods with functional properties, that can have positive effects on human health, such as reducing cholesterol and risk of various chronic diseases, including diabetes, cardiovascular diseases and cancer. However, their incorporation into food products affects the technological and sensory properties, so the challenge is to find a compromise between the nutritional and sensory aspects of enriched foods. In this context, the present PhD research study has been focused on the enrichment of food matrices with plant by-products and their relative optimization. In particular, cereal products, as bread and pasta, were used as vehicles of beneficial substances from fruit and vegetables by-products, being staple food within human diet. The bread was enriched with artichoke leaf flour, while spaghetti with red grape marc. In addition, the development of a watermelon-based jelly candy enriched with orange by-products was taken into account, being a product intended for a large group of consumers (from children to adults). Finally, the broccoli by-products extracts were proposed as ingredients to fortify fish-burger. Each case study addressed proves that vegetable by-products from industrial processing can be used as high value food ingredients, allowing to better satisfy consumer demand for healthy food products in a more sustainable perspective.

A diet rich in omega-3 fats has been shown to reduce the risk of cardiovascular disease. Long chain omega-3 fats found in fatty fish are especially important to cardiovascular health. Consumption of these fats is low, in part because there are few natural sources. This has led to the development of omega-3 fortified foods. Currently available fortified foods demonstrate conflicting nutritional information. Addition of omega-3 fats to an otherwise unhealthy food is perceived by consumers as an advertising gimmick. Mistrust of food companies and confusing ingredient labels negatively impact sales. Careful nutritional guidance, combined with proper sensory analysis, is critical to developing omega-3 fortified food products that are consistent with medical recommendations. Results from this study indicate that a therapeutic dose of fish oil (1000 mg per serving) can be added to two heart-healthy foods without adversely affecting sensory qualities.

The term “functional food” (FF) has a variety of definitions resulting in term ambiguity. It is unclear Registered Dietitians’ (RDs) understanding and practices about FF. A descriptive, cross-sectional study investigated RDs’ perceptions, attitudes and practices regarding FF. A national random sample (n=1800) of RDs was mailed a FF questionnaire, 385 (22%) responded. Given five definitions from food-nutrition authorities, the majority of RDs did not agree on a definition, although three-fourths (n=292, 75.8%) perceived fortified foods as FF. Registered Dietitians agreed FF could improve health (n=266, 69.1%), prevent disease (n=282, 73.2%) and treat clientele (n=246, 63.9%), however were neutral (41.6%) or disagreed (37.7%) FF were herbs, or equivalent to medicine (32.7%, 49.2% respectively). Most RDs (n=290, 75.9%) ate FF; fewer (n=231, 61.4%) professionally recommended them. Nearly all (n=353) indicated interest in learning about FF. Registered Dietitians revealed inconsistencies between their perceptions, attitudes and practices regarding FF. Professional education is needed to resolve discrepancies regarding FF.

Development and Biological Assessment of Fortified Foods with Andean Tubercles and other products in the Candelaria Area. An alimentation survey was carried out in the Rodeo Alto-Candelaria zone, a producing region of tubercle andinos, and a list was made of available products and other products which are a part of the local diet. With the list as the basis, 12 mixes were formed, combining tubercle (potato, goose, papalisa), cereals (quinoa, corn, and wheat) and legumes (tarhui, bean, and peanut). These mixes were submitted to a chemical and biological analysis, which indicated an increase in weight, PER, digestibility of the protein and energy. Seven mixes were chosen, using the highest values of biological parameters studied, especially the digestibility of the protein and energy, whose values fluctuated between 71-82% and 87-91% respectively, compared with a witness diet (milk). Leaving the chosen mixes aside, a prescription of products was formed, like: breakfast, laguas, and stew. In this, it was taken into account, eating habits, simple elaboration techniques and available products in the zone. The prescriptions present calculations of the protein and energetic values, which cover in a great percentage that requirements established by the FAO (1991) for the infant population.

Currently in Ecuador, the evil and deteriorated nourishment constitutes a serious problem influenced by the high to prevail of malnutrition that each day is aggravated. Therefore it is important to know the adequate utilization of the regional products and new technological alternatives that help to reduce this problem. The accomplished investigation pipe as objective to elaborate noodles craftsmen enriched with kidney bean load fine to contribute to improve the quality protein of the diet in the communities of Cuambo and the Corner; this study was effected after accomplishing a consumption and production diagnosis of foods by the Institute BENSON. The accomplished work understood two phases, one of field and other of investigation; within the first was accomplished the elaboration and noodles tasting through the incorporation to the paste mixture of kidney bean as source of protein and mineral and wheat flour as source of carbohydrates. For the effect was accomplished three classes of noodles with different percentages of matter outweighs (kidney bean beautiful load, wheat flour the baker, egg), salt 1% as taste and sufficient quantity of drinking water for the three types of mixture, accomplished in form artisan. The evaluation of the investigation was effected with the following analysis: organ of the enriched and cooked noodle, application of acceptability surveys to the participants, physical analysis - quimic. The better acceptance treatment by the participants of this investigation was the treatment three, corresponding to the combinations of kidney bean 30%, wheat flour 59%, hen egg 10% and table salt 1% and drinking water the necessary quantity.

An increased interest in functional beverages is occurring, and omega-3 fatty acids (FA) are one of the most commonly sought ingredients to fortify such beverages. Omega-3 FA produce beneficial health effects, likely due to their anti-inflammatory properties. The majority of current omega-3 FA-fortified products include marine-derived omega-3 FA sources, often producing undesired flavors due to lipid oxidation. Little research regarding incorporation of alpha-linolenic acid in functional beverage formulation has been conducted. Alpha-linolenic acid is less susceptible to oxidation and may be a candidate to deliver omega-3 FA into the diet via functional products. Flaxseed is the richest plant source for alpha-linolenic acid; consumption may increase omega-3 FA intake and lower the omega-6:omega3 FA ratio, thereby, attenuating inflammation. Finely ground flaxseed was, therefore, incorporated into a chocolate milk foundation ("flaxmilk") to increase dietary omega-3 FA. An untrained consumer panel tasted and rated flaxmilk's palatability using a 9-point hedonic scale. A score of "6.0" ("like slightly") was targeted. A mean hedonic score of 6.35 was achieved, surpassing the targeted score and indicating an acceptable product. Sensory and analytical analyses of flaxmilk were conducted and compared to standard chocolate milk. Flaxmilk was significantly different in most physical, chemical and sensory characteristics compared to chocolate milk. A reduction in the omega-6:omega-3 FA ratio may attenuate inflammation; inflammation has been linked to osteoporosis. Thus, a secondary analysis of data collected from 202 women was conducted to estimate the dietary omega-6:omega-3 FA ratio and examine relationships between the omega-6:omega-3 FA ratio and total body and site-specific bone mineral density (BMD). The omega-6:omega-3 FA ratio had no appreciable association with any measure of BMD in the overall sample of women or in younger or older subsamples of women. In summary, consumers found flaxmilk to be an acceptable product, despite sensory and compositional differences compared to chocolate milk. The relationship between the omega-6:omega-3 FA ratio and BMD remains unclear.
Ph. D.

This thesis investigates the use of scientific evidence in the process of making public health policy. A case study located within a food regulation setting is used. The aim is to test theory against this case study. The outcome is a theoretical understanding of the use of scientific evidence in the policy-making process in a food regulation setting. Food regulation can influence food composition and food labelling and thereby affect the population's dietary intake. Frequently there are contested values, beliefs, ideologies and interests among stakeholders regarding the use of food regulation as a policy instrument to effect public health outcomes. The protection of public health and safety, taking into account evidence based practice, is generally employed by food regulators as the priority objective during the policy-making process to adjudicate among the competing expectations of stakeholders. However, this policy objective has not been clearly defined and is vulnerable to interpretation and application. The process by which folate fortification policy was made in Australia, in response to epidemiological evidence of a relationship between folate intake during the periconceptional period and reduced risk of neural tube defects, was analysed as a case study of the policy-making process. The folate fortification policy created a precedent for both food fortification and subsequently health claims policy in Australia. A social constructivist method was used to analyse the case study. The method involved deconstructing the food regulatory system into three levels; decision-making process; procedural; and political environment. Data aligned with each level of analysis was collected from 22 key informant interviews, documentary sources, field notes and surveys of both a random sample of the Australian population's knowledge of folate and use of folic acid-containing supplements (n = 5422), and the implementation of folate fortified food products into stores (n = 60). The insights that emerged from each of the three levels of analysis were assessed iteratively to identify a pattern of interrelationships associated with the policy-making process within the food regulatory system. The identified pattern was interpreted against existing theory to gain a theoretical understanding of the public health policy-making process in this political setting. The central argument of this thesis extends Sabatier and Jenkins-Smith's Advocacy Coalition Framework theory to a food regulation setting. The argument is that within the contemporary political climates of neoliberalism and globalisation, a coalition between corporate interests and the values of scientists with a positivist-reductionist approach to public health research is privileged so as to invoke certain scientific evidence to, in turn, legitimise food regulation policy decisions. The theory will help to inform policy-makers about how and why the public health policy objective in a food regulation setting is interpreted and applied. This will contribute to improving policy practice intended to effect public health outcomes. It is concluded that irrespective of the quantity and quality of the scientific evidence that is being made available, scientific evidence cannot be assumed to speak for itself Policy-making is an inherently political and value-laden process and the potential for politically motivated interpretation and application of otherwise value-neutral scientific evidence can undermine the investment in its generation. From this perspective, evidence based practice, far from liberating policy-making from political influence, can itself become part of the problem rather than the solution. Nevertheless, rational evidence based practice is an ideal to strive for and a series of recommendations is proposed to help make the use of evidence in current food regulation policy processes more transparent and democratic.

Orientador: Helena Teixeira Godoy
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade Engenharia de Alimentos
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Resumo: O enriquecimento de alimentos com vitaminas e minerais atualmente é uma prática bastante difundida, permitindo melhorar o valor nutricional dos alimentos ou repor os nutrientes perdidos durante o processamento e/ou estocagem. Entretanto, alguns nutrientes podem sofrer interação negativa durante a vida de prateleira do alimento, como a do ferro (pró-oxidante) e as vitaminas A e E (antioxidantes). Portanto, estudos de interação e estabilidade de nutrientes e técnicas de análise eficientes e precisas são necessárias para garantir ao consumidor o consumo adequado de nutrientes e informações nutricionais seguras. No presente estudo objetivou-se avaliar a influência da adição de diferentes fontes de ferro na degradação do a-tocoferol acetato (TA) e do retinil acetato (RA) em leite desnatado UHT (Ultra Higth Temperature) e farinha de arroz enriquecidos, bem como o efeito do tipo de embalagem (permeável e não permeável à passagem de luz) e do processo de cocção convencional para a farinha de arroz e validar metodologia para análise simultânea destas vitaminas. O procedimento analítico consistiu na extração das formas vitamínicas com etanol, seguida de partição em hexano e limpeza com metanol:água (9:1). A fração do hexano foi evaporada e ressuspendida em etanol. Para a separação das vitaminas foi utilizada coluna C18 com sistema de eluição por gradiente, com fase móvel composta por metanol, água e tetrahidrofurano, a vazão de 1 ml/min. A detecção foi feita na região do UV, a 325 nm e 282 nm para a vitamina A e E, respectivamente. Os limites de detecção determinados foram de 1,3 ng/ml e 64,77 ng/ml, enquanto os de quantificação foram 2,6 ng/ml e 129,54 ng/ml para o retinil acetato e a-tocoferol acetato, respectivamente. A repetibilidade e a recuperação, em dois níveis de adição para as vitaminas, apresentaram valores entre 4,4 a 10,5% e media de 96%, respectivamente. Tanto na farinha de arroz quando no leite enriquecido para o RA não houve diferença significativa quando adicionou-se as fontes de ferro, enquanto a estabilidade do TA foi influenciado negativamente pela adição das formas químicas aminoácido quelato de ferro (Fe-AQ), sulfato ferroso (SF) e lactato de ferro (LF) na farinha e LF no leite desnatado. Para as farinhas, as embalagens utilizadas e o processo de cocção não influenciaram na perda relativa das formas vitamínicas estudas. A metodologia proposta e validada apresentou-se eficiente quando aplicada em leite desnatado e farinha de arroz enriquecidos. O enriquecimento da farinha de arroz com RA e TA e Fe de forma concomitante é mais indicado com ferro-ácido etileno-diamino tetraacético (Fe-EDTA) e ferro reduzido (FR) e o do leite desnatado com Fe-EDTA e Fe- AQ
Abstract: The food enrichment with vitamins and minerals is a very common practice nowadays, allowing to improve the nutritional value of the food and to replace nutrients lost during the processing and or stocking. However, the added nutrients can suffer negative interaction during rack life of the food, as it happens with iron (pro-oxidant) and vitamins A and E (antioxidant). Therefore, studies on interaction and stability of nutrients as well as efficient and precise analysis are necessary to guarantee to the consumer the adequate consumption of nutrients and correct nutritional information. This study aimed to evaluate the influence of the addition of iron from different sources in the degradation of a-tocopherol acetate (TA) and retinyl acetate (RA) in UHT (Ultra High Temperature) skim milk and in enriched rice flour packed in packing that allows and that does not allow light crossing, as well as conventional cooking and to validate a methodology for simultaneous analysis of these vitamins. The analytic procedure consisted in the extraction of the vitamins with ethanol, followed by partition in hexane and cleaning with methanol:water (9:1). The hexane fraction was evaporated and ressuspended in ethanol. For the separation of the vitamins a C18 column was used, with eluition system for gradient, with a mobile phase composed by methanol, water and tetrahidrofurane, in a flow of 1 ml/min. The detection was made in UV's Region of 325nm and 282nm to vitamin A and E, respectively. The limits of detection varied from 1.3 ng/ml to 64.77 ng/ml, while those of quantification were 2.6 ng/ml for retinyl acetate and 129,54 ng/ml for -tocopherol acetate, respectively. Repetibility and recovery, in two addition levels for the vitamins, showed values from 4.4 to 10.5% and measures of 96%, respectively. In the rice flour, as well as in the RA enriched milk, there was no significant difference for the added iron sources, while the stability of the TA was negatively influenced by the addition of the chemical forms Fe- AQ, SF and LF in the flour and LF in the skim milk. For the flours, the used packages and the cooking process did not influence the relative loss of the studied vitamin forms. The proposed and validated methodology showed to be efficient when applied in enriched skim milk and rice flour. The concomitant enrichment of rice flour with RA and TA and Fe showed to be better with Fe-EDTA and FR and the of skim milk with Fe-EDTA and Fe-AQ
Doutorado
Doutor em Ciência de Alimentos

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016.
In South Africa malnutrition exists due to inadequate dietary intake of micronutrients which is one of the major causes of vitamin deficiencies leading to disease. The treatment of malnutrition over the past years has been a considerable burden on the South African economy. Therefore, food fortification is one of the current strategies used to minimize malnutrition by increasing the nutritional value of staple foods. Commercial dairy products and pharmaceutical nutritional products (food supplements) in South Africa have been developed and produced for affluent consumers. Hence the need to develop an affordable fortified dairy product for the majority of South Africans prompted this study aimed at using a “naturally” fortified kefir beverage with vitamin B12 and folate to increase B-vitamins levels. Since Propionibacterium freudenreichii and Streptococcus thermophilus are known to be good producers of vitamin B12 and folate, respectively, and propionibacteria has the ability to grow symbiotically in the presence of lactic acid bacteria, the inclusion of these organisms with the kefir grains was an achievable objective. In order to conduct the analysis of vitamin B12 and folate in the samples, sample extraction and HPLC assay techniques were developed. The extraction of vitamin B12 and folate were achieved by using KCN extraction buffer and the trienzymatic method, respectively. The samples were also subjected to purification and concentration using solid phase extraction for optimum results. All standards and samples were flushed with nitrogen gas and stored for a maximum of 2 weeks at –20°C to prevent B-vitamin deterioration. The HPLC assembly for the vitamin B12 analysis included a Luna C18 column and a diode array detector (DAD) for the detection and quantification. For the folate analysis it included a Zorbax SB-C18 and Luna C18 columns in tandem and the fluorescence detector (FLD) was used for the detection and quantification of THF, 5-CH3-THF and 5-CHO-THF, while the DAD was used for PGA and pteroyltri-γ-L-glutamic acid concentration in the samples.

Thesis (MScFoodSc)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: Cyclopia genistoides (honeybush) has been identified as an excellent resource for the production of a xanthone-enriched extract due to its high mangiferin content and successful cultivation. The predominant xanthone present in C. genistoides is mangiferin, a potent antioxidant proven to exhibit a wide range of bioactivities that contribute greatly to the health-promoting abilities of honeybush extracts. Isomangiferin, the regio-isomer of mangiferin and of comparable antioxidant capacity to mangiferin, is another valuable compound present in substantial quantities in C. genistoides. A xanthone-enriched extract would find possible application in functional food/beverage products that provide health benefits beyond basic nutrition. In the current study, the effect of ethanol (EtOH) concentration (0-100%, v/v), plant material size (milled vs. teabag fraction), extraction time (0-60 min) and elevated extraction temperatures on the extraction of xanthones from unfermented C. genistoides was investigated. Single factor experiments showed the best extraction efficiency, evaluated in terms of extract yield, xanthone yield and xanthone content of the extract, was achieved by extracting milled plant material with 20-60% EtOH (v/v) for 30 min at elevated temperatures (70°C). Response surface methodology (RSM) to evaluate the individual and interaction effects of process variables, namely EtOH concentration (0-100%, v/v) and temperature (0-70°C) was used to further optimise the extraction process. EtOH concentration was found to have the largest effect on extraction efficiency (p < 0.05), whilst temperature had a negligible effect. Optimal levels of EtOH concentration (40%, v/v) and temperature (70°C) for maximum extract and mangiferin yields were successfully achieved within the experimental domain, using 10 mL/g solvent:solid ratio and 30 min extraction time. Ultrafiltration (UF) was subsequently employed to facilitate further xanthone enrichment of the unfermented C. genistoides extract (40% EtOH, v/v). A series of laboratory scale membrane devices (centrifugal membrane units, stirred cell and tangential flow ultrafiltration (TFU) system) were used in an up-scale approach to determine the effect of membrane material (regenerated cellulose (RC) vs. polyethersulphone (PES)), molecular weight cut off (MWCO; 3 kDa, 10 kDa, 30 kDa), feed concentration (1% vs. 3% soluble solids (SS)) and operating parameters (transmembrane pressure (TMP) and feed flow rate) on membrane performance and permeate quality. The best performing membrane in terms of productivity and xanthone enrichment was the 10 kDa RC membrane when using an extract concentration close to that of industrially prepared extracts (3% SS). RSM was used to further optimise UF of unfermented C. genistoides through a 10 kDa RC membrane in the TFU system. The individual and interaction effects of TMP (0.82-2.04 bar) and feed flow rate (200-444 mL/min) on permeate flux, xanthone enrichment and the fouling index were investigated. The individual effects of TMP and feed flow rate had a significant effect on all measured responses, while their interaction only affected average permeate flux and fouling index significantly. Optimal TMP and feed flow rate values of 2.04 bar and 444 mL/min, respectively, were selected within the experimental domain, restricted by equipment constraints. Validation of the combined protocol including ethanol-water extraction and UF using plant material from ten different unfermented C. genistoides batches resulted in enriched extracts containing 10.6-17.8% xanthone content. During UF, average mangiferin and isomangiferin enrichments of 20% and 22%, respectively, were obtained. Whilst no correlation was found between the feed concentration of the extracts, xanthone enrichment and fouling index, a strong linear correlation (R2 = 0.98) was found between feed concentration and permeate yield.
AFRIKAANSE OPSOMMING: Cyclopia genistoides (heuningbos) is geidentifiseer as ‘n uitstekende bron vir die produksie van ‘n xantoon-verrykte ekstrak weens sy hoë mangiferien-inhoud sowel as suksesvolle verbouing daarvan. Die oorheersende xantoon teenwoordig in C. genistoides is mangiferien, ‘n kragtige antioksidant met ‘n bewese wye reeks bioaktiwiteite wat grootliks bydra tot die gesondheidsvoordele van heuningbosekstrakte. Isomangiferien, die regio-isomeer van mangiferien met vergelykbare antioksidant-aktiwiteit as mangiferien, is nog ‘n waardevolle verbinding teenwoordig in aansienlike hoeveelhede in C. genistoides. ‘n Xantoon-verrykte ekstrak kan moontlik toegepas word in funksionele voedsel- of drankie-produkte, wat gesondheidsvoordele bo en behalwe die basiese voedsaamheid inhou. Die effek van etanol (EtOH)-konsentrasie (0-100%, v/v), plantmateriaal grootte (gemaal teenoor teesakkie-fraksie), ekstraksietyd (0-60 min) en ekstraksietemperatuur op die ekstraksie van xantone uit ongefermenteerde C. genistoides is ondersoek. Enkelfaktor eksperimente het getoon dat die beste ekstraksie-effektiwiteit, in terme van ekstrakopbrengs, xantoonopbrengs en xantooninhoud van die ekstrak, bereik is deur gemaalde plantmateriaal met 20-60% EtOH (v/v) vir 30 min by verhoogde temperature (70°C) te ekstraheer. Respons-oppervlak Metodologie (ROM) is aangewend om die individuele en interaktiewe effekte van die veranderlikes, naamlik EtOH-konsentrasie (0-100%, v/v) en temperatuur (0-70°C) te ondersoek asook om die ekstraksieproses verder te optimiseer. EtOH-konsentrasie het die grootste effek op die ekstraksie-effektiwiteit gehad (p < 0.05), terwyl die effek van temperatuur onbeduidend was. Optimale vlakke van EtOH-konsentrasie (40% v/v) en temperatuur (70°C) vir maksimum ekstrak- en mangiferienopbrengs is binne die eksperimentele domein is gevind, met die gebruik van 10 mL/g oplosmiddel:vastestof verhouding en ‘n ekstraksietyd van 30 min. Ultrafiltrasie (UF) is daarna gebruik om verdere xantoon-verryking van die ongefermenteerde C. genistoides ekstrak (40% EtOH, v/v) te fasiliteer. ‘n Reeks labratoriumskaal membraantoestelle (sentrifugale membraaneenhede, ‘n geroerde selsisteem en ‘n kruisvloei-ultrafiltrasie (KVU) sisteem) is gebruik in ‘n opskaleringsbenadering om die effek van die membraanmateriaal (geregenereerde sellulose (RS) vs. polyetersulfoon (PES)), molekulêre gewig afsnit (MWCO; 3 kDa, 10 kDa, 30 kDa), voerkonsentrasie (1% vs. 3% oplosbare vastestowwe (OV)) en operasionele parameters (transmembraandruk (TMD) en voervloeispoed) op membraanprestasie en permeaatkwaliteit te bepaal. Die membraan met die beste prestasie in terme van produktiwiteit en xantoon-verryking was die 10 kDa RS membraan wanneer gebruik met ‘n ekstrakkonsentrasie na aan dié van die industrieel vervaardigde ekstrakte (3% OV). ROM is gebruik om die KVU van ongefermenteerde C. genistoides deur ‘n 10 kDa RS membraan verder te optimiseer. Die indiwiduele en interaktiewe effekte van TMD (0.82-2.04 bar) en voervloeispoed (200-444 mL/min) op permeaatvloei, xantoon-verryking en die blokkeringindeks is ondersoek. Die individuele effekte van TMD en voervloeispoed het ‘n betekenisvolle effek op alle gemete response gehad, terwyl hul interaksie net gemiddelde permeaatvloei en besoedelingsindeks beduidend beïnvloed het. Optimale TMD en voervloeispoed waardes van 2.04 bar en 444 mL/min, onderskeidelik, is geselekteer binne die eksperimentele domein, wat bepaal is deur die beperkings van die toerusting. Die geldigheid van die gesamentlike protocol, insluitende etanol-water ekstraksie en UF, is getoets deur plantmateriaal van tien verskillende ongefermenteerde C. genistoides monsters te gebruik. Dit het gelei tot verrykte ekstrakte wat 10.6-17.8% xantone bevat het. UF het onderskeidelik gemiddelde mangiferien- en isomangiferien-verryking van 20% en 22% gelewer. Geen korrelasie is gevind tussen die voerkonsentrasie van die ekstrakte en die besoedelingsindeks nie, maar ‘n goeie liniêre korrelasie (R2 = 0.98) is tussen voerkonsentrasie en permeaatopbrengs gevind.

Dissertação apresentada para a obtenção do grau de doutor em Bioquímica pela Universidade Nova de Lisboa, Faculdade de Ciências e Tecnologia
Arsenic is a metalloid that occurs naturally in soils and is toxic to living organisms at high concentrations. The arsenic poisoning can occur indirectly (food chain) or directly through drinking water. In humans the chronic exposure to arsenic is linked to cancer, vascular diseases and skin lesions. In countries like Bangladesh the problems related to arsenic poisoning are very dramatic and has become a public health problem. Selenium is an essential micro-nutrient to humans and it is known for its anti-cancer and anti-oxidant properties. This element is present in nature at small amounts and enters the food chain through the plants that uptake it from the soils. Although there are some references to diseases related with selenium poisoning, they are rarely documented and for this reason the effects of selenium toxicity in humans remains unknown. Throughout its evolution, many organisms have developed strategies and mechanisms to excrete heavy metals preventing their adverse effects. In the late 90’s a study with small mammals showed that an enriched diet in selenium had decreased the arsenic toxic effects on mammals exposed to high concentrations of this metalloid. Afterwards the bio-formation of a metabolite that contained in its composition arsenic and selenium was identified. This metabolite was easily excreted by the organism which suggesting the presence of a biological mechanism for the detoxication of metals in mammals. The present work studies the possibility to use selenium as an ecological solution to avoid/diminish the toxicity of arsenic in drinking waters, using food supplements as a selenium source. Techniques were developed with the goal of determining the total amount and speciation of selenium in biological samples and food supplements by HPLC and ET-AAS. For solid-liquid selenium extraction it was used an enzymatic digestion accelerated with ultrasonic energy. This methodology, that has reduced the extraction time from hours to minutes, was firstly reported in 2004 in the Analytical Chemistry journal and since then it has been extensively used by the scientific community. A bibliographic review has been developed in order to establish the state of the art and to enhance the divulgation of this methodology between the scientific community. To study the antagonistic effects of selenium and arsenic in biological systems, freshwater clams (C. fluminea) were exposed during 21 days to different concentrations of these elements. The determination of arsenic and selenium on the clam’s soft tissue (digestive gland and remains body) was performed by ET-AAS. For the identification of proteins by peptide mass fingerprint, a new and fast ultrasonication assisted enzymatic digestion with immobilized trypsin (on magnetic particles and glass beads) method was developed
Fundação para a Ciência e Tecnologia,financial support

Doutoramento em Engenharia Alimentar / Instituto Superior de Agronomia. Universidade de Lisboa
Sustainability of the agri-food chain is on today’s agenda, whether through the use of industrial byproducts or the investigation of alternative sources of ingredients. The increasing number of individuals with gluten-related diseases, but also consumers following a gluten-free diet are the drivers for the continually growing number of gluten-free products launched in the market. However, in addition to their still limited commercial availability and high price compared to their wheat counterparts, gluten-free products show nutritional deficiencies. Following the current consumer trends for healthy foods with underlying sustainable principles (ingredients and processes), this thesis aimed the development of a gluten-free fresh pasta based on rice flour from broken grains and Psyllium husk, enriched with Arthrospira platensis, Laminaria ochroleuca and potato peel. Firstly, the gelatinisation (5 – 26%) of rice flour from broken rice (rice processing industry by-product) was performed to assess the optimum conditions for producing gluten-free pasta. Afterwards, the pasta formulation (50% gelatinised rice flour/rice flour) was successfully optimized, and its structure reinforced with 4% Psyllium husk gel. This gluten-free pasta was then enriched with bioactive compound sources (Arthrospira platensis, Laminaria ochroleuca and potato peel) incorporated as lyophilised biomass, gel or liquid extract obtained by subcritical water extraction (autohydrolysis), an eco-friendly technology. The pastas developed were characterized in terms of cooking quality parameters, texture, colour, rheology, nutritional composition, antioxidant activity, in vitro digestibility and sensory analysis. It was found that autohydrolysis was a suitable technology for the valorisation of distinct materials, namely marine and industrial. Pastas with Laminaria ochroleuca provided a high mineral and fibre contents, and low-fat content, so that could bear nutritional claims. On the other hand, Arthrospira platensis incorporation proved to have a positive effect on the pasta antioxidant activity and overall sensory analysis without affecting the in vitro digestibility. Pasta with potato peel extract presented a high total phenolic content and antioxidant activity. All formulations presented good overall cooking quality and texture and rheology properties
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The application of sourdough in breadmaking has multiple technological and nutritional benefits. However, the use of soluble fibres in sourdough technology is a currently understudied area. Given that the UK fibre intakes (at average of 14g/d for adults) fall short of government recommendations, the aim of this PhD was to develop soluble fibre-enriched sourdough bread with a low glycaemic index (GI). The PhD comprised three key phases: 1) product development, 2) physico-chemical and sensory characterisation, and 3) GI analysis of the fibre-enriched sourdough breads. After undertaking a product development trial, the physico-chemical properties of five sourdoughs and the resultant breads were assessed using pH measurements, Chen-Hoseney dough stickiness rig and rapid viscosity analysis (RVA). Bread volume, texture analysis, C-Cell image analysis, fibre and resistant starch determination were also conducted. Consumer acceptability of the developed breads was assessed using an untrained sensory panel (n = 100). The content of lactic acid and ethanol was studied using high-performance liquid chromatography (HPLC) analysis. The glycaemic and satietogenic properties of sourdough bread enriched with soluble fibre (XG/GA/Pec), control sourdough bread and white wheat bread (WWB) were tested in a cross-over study using 11 healthy participants (mean age 35 ± 10 years, BMI 23.7 ± 2.86 kg/m2), a standard seven-point protocol and Satiety Labelled Intensity Magnitude (SLIM) scale. The results of this study showed a negative correlation between the value of pH and the dough stickiness for control sourdough bread (R2 = 0.618) and for control sourdough bread with added wheat bran (R2 = 0.532). The RVA results showed that the addition of 10% of soluble significantly influenced the gelatinisation and properties of starch in flour pastes. The research showed that the addition of 10% soluble and insoluble fibre (wheat bran) to sourdough bread significantly (p < 0.05) increased content of total dietary fibre from 3% to ~12% (dry matter basis). The developed fibre-enriched sourdough breads did not differ significantly from non-enriched version in their scores in the consumer acceptability test (p > 0.05). The values of GI obtained in the intervention study were 66 for control sourdough bread (p = 0.03) and 59 for XG/GA/Pec (p = 0.006) when compared to glucose reference food. The subjects reported greater satiety after consumption of bread with iii XG/GA/Pec than after consuming white wheat bread (p = 0.036). These results show that sourdough bread enriched with soluble fibres played a role in reducing glycaemia and in increasing the perception of satiety following ingestion. This PhD makes contribution to knowledge by applying high amounts of soluble fibres, which are routinely used in much lower concentrations in food industry. The research described within this thesis provides a formula and processing conditions for the production of a functional food product. This study adds to the existing knowledge of food science and human nutrition. Within this thesis it is demonstrated that sourdough and soluble fibre may act simultaneously on the gastrointestinal tract and jointly exert effects on postprandial blood glucose concentration and satiety. By demonstrating prolonged satiety of bread characterised by lower GI, this PhD makes a contribution to the debate on the satietogenic properties of dietary carbohydrates. Further research is now needed to explore the hormonal and metabolic effects after ingestion of soluble fibre-enriched sourdough bread. Future studies of the fermentability of these breads by colonic microflora could also provide insight into their prebiotic properties.

Thesis (PhD(FoodSc))--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Potential beneficial and/or adverse modulatory effects of polyphenol-enriched extracts of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) on the antioxidant homeostasis in the liver were investigated. Phase II metabolism of aspalathin and mangiferin, the major polyphenols of rooibos and honeybush respectively, was assessed for potential glucuronidation and sulphation. Glucuronidation resulted in a loss of antioxidant activity for aspalathin and mangiferin in post-column HPLC-DAD-DPPH• and HPLC-DAD-ABTS•+ assays and also a decreased activity of iron chelating properties of mangiferin in the FRAP assay. Two independent studies for 28 and 90 days with polyphenol-enriched extracts (PEEs) of unfermented rooibos [Aspalathus linearis (PER)] and honeybush [Cyclopia. subternata (PECsub) and C. genistoides (PECgen)] in male Fischer rats were conducted to assess possible beneficial and/or adverse biological effects. PECgen was only included in the 28 day study. PEEs were characterised by in vitro antioxidant assays and HPLC analysis. The importance of detailed chemical characterization of rooibos and honeybush when investigating biological effects in vivo is clear as distinctive biological effects and major differences in compositions were evident. Biological parameters included were serum chemical parameters, activities of selected antioxidant enzymes, levels of glutathione and the modulation of expression of oxidative stress and antioxidant defense related genes in the liver. Sub-chronic (90 days) exposure of rats to PER and PECsub both adversely affected iron absorption significantly (P<0.05) and significantly (P<0.05) and markedly lowered levels of reduced glutathione (GSH) in the liver. The high levels of polyphenol intake were implicated and interaction with glutathione was postulated to occur via catechol o-quinone conjugations with GSH. This was also implicated in the significantly (P<0.05) increased activity of glutathione reductase (GR) following 28 days. These findings suggest that PEEs from rooibos and honeybush have the potential to alter the glutathione homeostasis, which could contribute to oxidative status in the liver. PECsub resulted in alterations in the liver biliary system which was manifested as significantly (P<0.05) increased serum total bilirubin (Tbili) and alkaline phosphatase (ALP), depending on the age of the rats, level of total polyphenols and duration of exposure. The expression of a number of oxidative stress and antioxidant defense related genes were differentially altered by the PEEs of rooibos and honeybush in rat liver and further indicated potential oxidative stress. Modulatory effects of PEEs on expression of 84 of these genes in rat liver were assessed with a quantitative real-time reverse transcription polymerase chain reaction (RT-PCR) array and provided additional insights into the possible adverse and protective effects of rooibos and honeybush. Further investigation on total polyphenol dose levels and time of exposure in the application of PEEs of rooibos and honeybush as dietary supplements and functional foods is recommended and will also be of value in anticipated regulatory requirements for future substantiation of safety and efficacy.
AFRIKAANSE OPSOMMING: Die moontlike voordelige en/of nadelige modulerende effekte van polifenol-verrykde ekstrakte van rooibos (Aspalathus linearis) en heuningbos (Cyclopia spp.) op die antioksidant homeostasis in die lewer is ondersoek. Die fase II metaboliete van aspalatien en mangiferin, die hoof verbindings in rooibos en heuningbos onderskeidelik, is ondersoek t.o.v. glukuronidering en sulfonering. Glukuronidasie het gelei tot n verlies in antioksidant aktiwiteit van aspalatien en mangiferin soos bepaal in post-kolom HPLC-DAD-DPPH• en HPLC-DADABTS•+ toetse, asook verminderde interaksie met yster van mangiferin in die FRAP toets. Twee onafhanklike studies van 28 en 90 dae is onderneem met polifenol-verrykde ekstrakte (PVEs) van ongefermenteerde rooibos [Aspalathus linearis (PVR)] en heuningbos [Cyclopia. subternata (PVCsub) and C. genistoides (PVCgen)] in manlike Fisher rotte om die moontlike voordelige en/of nadelige biologiese effekte te ondersoek. PECgen was slegs in die 28 dae studie ingesluit. PVEs is gekarrakteriseer deur in vitro antioksidant en HPLC analises. Die belang van chemiese karaktirisering van rooibos en heuningbos tydens ondersoeke na biologiese aktiwiteit is duidelik aangesien verskeie en variërende biologiese aktiwiteite en verskille in die komposisie in die huidige studie gesien is. Die biologiese parameters wat ondersoek is om die effek van die PVEs te bepaal het serum kliniese parameters, aktiwiteit van geselekteerde ensieme, glutatioon en evaluering van die ekspressie van oksidatiewe en antioksidant verwante gene in die lewer, ingesluit. Sub-kroniese (90 dae) blootstelling van rotte aan PVR en PVCgen het yster absorpsie negatief beïnvloed. Die beduidende (P<0.05) verlaagde vlak van gereduseerde glutatioon in die lewer was toegeskryf aan die hoë vlakke van polifenole ingeneem tydens die studie en word moontlik veroorsaak deur n spesifieke katekol o-konjugasie van GSH. Hierdie interaksie was ook moontlik die oorsaak van n beduidende (P<0.05) toename in die aktiwiteit van glutatioon reduktase. Dié bevindinge het moontlike implikasies t.o.v die glutatioon homeostase en is n moontlike indikase dat PVEs van rooibos kan bydra tot oksidatiewe stres. PVCsub het veranderinge in die lewer gal-sisteem tot gevolg gehad aangesien daar n beduidende (P<0.05) verhoging in die serum totale bilirubin en alkalien fosfaat was. Hierdie veranderinge is beïnvloed deur die ouderdom, vlakke van die totale polifenole en die periode van blootstelling. Die uitdrukking van oksidatiewe en antioksidant verwante gene is op verskillende maniere beïnvloed deur die PVEs van rooibos en heuningbos in rot lewer and dien as n verdere indikasie van onderliggende oksidatiewe stres. Die modulerende effekte van PVEs op geenuitdrukking het gelei tot additionele insig aangaande die moontlike skadelike of beskermende eienskappe van PVEs vir gebruik as kruie produkte of dieet aanvullings. Die indikasies van moontlike oksidatiewe stres was duidelik van biologiese parameters en modulering van geenuitdrukking in die lewer, en vereis verdere ondersoek na die polifenool dosis en periode van toediening voordat PVEs van rooibos en heuningbos as funksionele voedsel produkte gebruik word. Hierdie ondersoek sowel as toekomstige ondersoeke in hierdie verband sal van waarde wees vir regulatoriese vereistes omtrent die veiligheid en effektiwiteit van rooibos en heuningbos kruie produkte.

L'enriquiment de l’oli d'oliva amb els seus propis fenols esdevé una estratègia interessant per augmentar i normalitzar la ingesta diària d’hidroxitirosol sense augmentar el consum calòric. No obstant això, olis amb alt contingut fenòlic proporcionen un gust amarg que podria provocar rebuig entre els consumidors. A més, altes dosis d'hidroxitirosol podria tenir una acció pro-oxidant. En aquesta tesi es va plantejar l'estratègia d'enriquiment d’un oli d'oliva no només amb els seus propis fenols, sinó amb fenols complementaris d'herbes aromàtiques, concretament de farigola, amb la hipòtesi de que apart de proporcionar millores en l'estabilitat de l'oli i l'acceptació dels consumidors, també podria aportar beneficis addicionals per a la salut. Un cop desenvolupat l'oli d'oliva enriquit en fenols, es va avaluar la biodisponibilitat dels fenols mitjançant mètodes in vitro i in vivo, avaluant possibles interaccions o sinergies entre ambdues fonts fenòliques.
El enriquecimiento de aceite de oliva con sus propios fenoles se convierte en una estrategia interesante para aumentar y normalizar la ingesta diaria de hidroxitirosol sin aumentar el consumo calórico. Sin embargo, aceites con alto contenido fenólico tienen un sabor amargo que podría provocar rechazo entre los consumidores, y además sus altas dosis de hidroxitirosol podría tener una acción pro-oxidante. En esta tesis se planteó la estrategia de enriquecimiento de aceite de oliva no sólo con sus propios fenoles, sino con fenoles complementarios de hierbas aromáticas, concretamente tomillo, con la hipótesis de que no sólo podría proporcionar mejoras en la estabilidad del aceite y la aceptación de los consumidores, sino que podría aportar beneficios adicionales para la salud. Una vez desarrollado el aceite de oliva enriquecido se evaluó la biodisponibilidad de los fenoles mediante métodos in vitro e in vivo, evaluando posibles interacciones o sinergias entre ambas fuentes fenólicas.
The enrichment of olive oil with its own phenolic compounds becomes an interesting strategy to increase and standardize the daily intake of hydroxytyrosol without increasing the caloric intake. Concerning olive oils with high phenolic content, however, they have a bitter taste, which could promote a refusal among consumers, and contain high doses of hydroxytyrosol that could have a pro-oxidant action. In this context, the strategy of enriching olive oil not only with its own phenolics but also with complementary phenols from aromatic herbs was outlined in this thesis with the hypothesis that it could not only improve olive oil stability and consumers’ acceptation but also provide additional health benefits. In this thesis a phenol-enriched olive oil was developed using the aromatic herb of thyme, and the bioavailability of the phenolic compounds was assessed, evaluating possible interactions or synergies between both sources through in vitro and in vivo approaches.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Micro and macroalgae are photosynthetic organisms of large abundance and diversity that contain a variety of compounds with high bioactivity and nutritional value. These compounds have been receiving an increasing interest of researchers due to their potentially positive effect on human health. This has also led to the development of applications for algal biomass, ranging from animal feed to cosmetics, pharmaceuticals, and functional foods. The use of algae biomass in the food industry is still a new concept with the potential to produce healthy foods with added nutritional and bioactive compounds. Although there are many countless studies that support the health benefits of algae, few studies quantify the bioavailability of those nutritional compounds. In vitro digestion methods currently being used for studying the bioaccessibility of said nutrients and bioactive compounds, allowing a better understanding of how those compounds can be used. In this work two algae species, microalgae Skeletonema sp. and macroalgae Cystoseira abies-marina, that are not thoroughly studied were analysed regarding their proximal composition, lipid composition, element composition, phenolic content and relevant bioactivities, as well as their bioaccessibility, in order to understand their potential to be incorporated in food products. Two food products enriched in algae, sauce and cookies, were prepared and analysed, displaying a higher content in polyphenols and higher antioxidant activity than the control in the bioaccessible fraction. The high arsenic concentration found in the macroalgae is also observed in food products prepared with this species requiring a speciation study to assess the risk to human health. The mixture of the food ingredients with Skeletonema sp. was beneficial for the bioaccessibility of monounsaturated fats in sauces, which increased with the incorporation of the microalgae. This work reinforced that incorporating algae in food products can be advantageous, thereby paving the way for effective and marketable functional foods
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PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO
COORDENAÇÃO DE APERFEIÇOAMENTO DO PESSOAL DE ENSINO SUPERIOR
PROGRAMA DE SUPORTE À PÓS-GRADUAÇÃO DE INSTS. DE ENSINO
O consumo de suplementos alimentares tem apresentado um aumento significativo nos últimos anos principalmente pelo grande apelo desse produto em relação a complementação da dieta com elementos essenciais e a melhora e manutenção da saúde. A combinação do crescente consumo e o livre acesso a esse produto, aliado a ausência de fiscalização por parte dos órgãos governamentais torna seu consumo descontrolado, um potencial risco a saúde da população. Nesse cenário o desenvolvimento de métodos analíticos destinados ao controle de qualidade incluindo a determinação da concentração de selênio total e de suas espécies torna-se uma necessidade. Para isso, foram desenvolvidas metodologias para a quantificação de selênio total por ICP-MS e suas espécies inorgânicas (Se IV e Se VI) e selenometionina por HPLC-ICP-MS em amostras de suplementos alimentares enriquecidos em selênio e em amostra de levedura enriquecida isotopicamente em 78Se. A metodologia para determinação de selênio total, utilizando diferentes gases de reação, foi otimizada empregando planejamento experimental e os limites de detecção encontrados foram entre 0,01 mg kg(-1) (CH4) e 0,1 mg kg(-1) (NH3) e a concordância com o MRC Selm-1 de entre 99 por cento (NH3) e 104 por cento (CH4). Os resultados encontrados referentes à concentração de selênio nas amostras de suplementos alimentares apresentaram uma discrepância em relação ao valor informado no rótulo entre -29 por cento e +170 por cento e, de maneira complementar, o acoplamento do HPLC ao ICP-MS permitiu realizar a especiação de selênio nas amostras de suplemento alimentar. O emprego das técnicas ICP-MS, HPLC-ICP-MS e ESI-MS possibilitou a caracterização de uma amostra de levedura enriquecida isotopicamente em 78Se em termos de sua distribuição isotópica, concentração de selênio total e selenometionina bem como proteínas com peso molecular de aproximadamente 12 kDa.
The consumption of dietary supplements has a significant increase in recent years mainly for a great appeal of this product in relation to a complementation of the diet with essential elements and an improvement and maintenance of health. The combination of increased consumption and free access to this product, associated to the lack in the inspection by government, makes their consumption uncontrolled and a potential risk to the citizen health. In this scenario the development of analytical methods for quality control, including a determination of the total selenium concentration and its species becomes a primordial necessity. For this, methodologies were developed for quantification of total selenium by ICP-MS and its inorganic species (Se IV and Se VI) and selenomethionine by HPLC-ICP-MS in samples of selenium-based food supplements and in isotopically enriched yeast sample in 78Se. The methodology for total selenium determination was optimized by experimental design and the limits of detection were in the range of 0.01 mg kg(-1) (CH4) and 0.1 mg kg(-1) (NH3) and the agreement with the CRM Selm-1 were between 99 percent (NH3) and 104 percent (CH4). The results found for selenium content in the food supplements samples presented a discrepancy in relation to the labeled value between -29 percent and + 170 percent and, complementarily, coupling of HPLC to ICP-MS allowed an speciation analysis in the food supplements samples. The use of the ICP-MS, HPLC-ICP-MS and ESI-MS techniques enabled a characterization of a 78Se isotopically enriched yeast sample in terms of its isotopic distribution, total selenium concentration and selenomethionine as well as proteins with molecular weight of approximately 12 kDa.

Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é ainda muito pequena. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de gado ou para compostagem. A estratégia de implementar uma gestão de resíduos exequíveis, além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial e potencia o sistema agrícola e económico de um país. A baixa ingestão de fibras, vitaminas e minerais é um hábito corrente na população mundial. Para aumentar o consumo desses nutrientes, várias alternativas têm sido propostas, dentre as quais a produção de novos géneros alimentícios enriquecidos com subprodutos alimentares, que possuam um valor nutricional superior ao alimento original, mas que sejam, ao mesmo tempo, acessíveis às classes economicamente menos favorecidas. Uma alternativa para esse problema é o recurso de novos ingredientes que possam aumentar o aporte nutricional comparativamente com os alimentos tradicionais já comercializados no mercado corrente. Com o intuito de valorizar os resíduos alimentares e provar que os mesmos apresentam propriedades biológicas idênticas às já descritas nas polpas das frutas cítricas, neste trabalho foi integrado um estudo baseado no desenvolvimento de um novo biscoito enriquecido com as cascas dos frutos cítricos estudados. Para isso, foram quantificados os teores de alguns compostos bioativos e a respetiva atividade antioxidante nas cascas e nas polpas de seis citrinos diferentes, de origem Portuguesa, nomeadamente a laranja (Citrus sinensis), o limão (Citrus limon), a clementina (Citrus clementina), a toranja (Citrus paradisi), a tangerina (Citrus reticulata) e a lima (Citrus aurantifolia). Determinou-se o teor de compostos fenólicos totais, flavonoides e carotenoides recorrendo a métodos espetrofotométricos previamente validados. A atividade antioxidante foi estudada através do método colorimétrico de inibição do radical livre 2,2-difenil-1-picril-hidrazilo (DPPH•). Este trabalho teve como objetivo adicional elaborar um novo biscoito enriquecido com cascas de citrinos pouco aproveitados ou normalmente subutilizados e caracterizá-los sensorialmente, recorrendo a um painel de 150 provadores não treinados, de forma monádica sequencial, usando uma escala de pontuação de Likert com 9 categorias, de extremamente agradável a extremamente desagradável. As amostras foram também avaliadas em relação à intenção de compra por parte dos consumidores, visando um futuro recurso de sustentabilidade e aumento de aporte nutricional.
The agro-food industries annually produce large quantities of waste which valorization is still very small. Currently it is known that only a small part is reused for cattle feed or used for composting. The strategy to implement a feasible waste management, and also enrich the food by-products, considerably reduces the pollutant load resulting from agro-industrial activity, enhances agricultural and economic system of a country. The low intake of fiber, vitamins and minerals is a common habit in the world population. To increase consumption of these nutrients, several alternatives have been proposed, among which the production of novel fortified foods, which may have higher nutritional value than the original food, but also at the same time, to be accessible to less economically favored classes. An alternative to this problem is to use new ingredients that can increase the nutritional intake compared to traditional foods already in the current market. In order to enhance food waste and also to prove that they have identical biological properties to those already described in the citrus fruit pulps, this work has been integrated into a study based on the development of a new biscuit enriched with the peels of six citrus fruits. For this reason, the content of some bioactive compounds and their antioxidant activity were analyzed in the peel and in the pulp of six different Portuguese citrus fruits, namely, orange (Citrus sinensis), lemon (Citrus limon), clementine (Citrus clementine), grapefruit (Citrus paradisi), tangerine (Citrus reticulata) and lime (Citrus aurantifolia). It was determined the content of total phenolics, flavonoids and carotenoids by using spectrophotometric methods, previously validated. The antioxidant activity was also studied using a colorimetric method, the free radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH•) assay. In this work we elaborated a new enriched biscuit with citrus peel, by assessing them through a sensory analysis, using a panel of 150 untrained, following a sequential monadic manner, and using a Likert scoring scale with 9 categories: extremely pleasant to extremely unpleasant. The samples were also evaluated for purchase intent among consumers, aiming a future resource sustainability and increased nutrient intake.

Afin d’évaluer la qualité alimentaire et l’efficacité métabolique des aliments mixtes combinant différentes sources protéiques végétales ou des sources protéiques végétales/animales, deux aliments de base, les pâtes alimentaires et les gels laitiers, ont été choisis comme vecteurs et ont été enrichis par des farines ou des protéines de légumineuses. La structure de la fraction protéique des aliments mixtes a été étudiée à l’échelle moléculaire. La relation entre cette structure et la digestibilité in vitro et in vivo des protéines a été évaluée. L’effet de la formulation et/ou du procédé de fabrication de ces aliments mixtes sur le métabolisme protéique in vivo a été étudié chez des rats jeunes en croissance et des rats âgés. Le changement de la formulation des pâtes alimentaires, c'est à dire l’incorporation de trois farines de légumineuses différentes (féverole, lentille ou pois cassé), génère des modifications de structure du réseau protéique influençant la digestibilité des protéines. Les études animales montrent que la qualité alimentaire des pâtes enrichies en légumineuses est comparable à celle d’une protéine animale comme la caséine et ce, quel que soit le type de légumineuses utilisé. La rétention protéique corporelle et la synthèse protéique musculaire des rats âgés, consommant des régimes iso- protéiques à base de pâtes alimentaires enrichies en légumineuses ou de caséine, sont comparables. Elles restent cependant inférieures à celles induites par les protéines solubles du lait. L’utilisation de gels laitiers enrichis en protéines de féverole chez le rat a révélé un effet de la formulation et du procédé de gélification sur la digestion et la rétention protéiques. La digestibilité in vivo des protéines est plus élevée chez les rats consommant le régime contenant le gel fermenté mixte composé de protéines de caséine et de féverole comparativement à son homologue de même composition mais acidifié par voie chimique. La rétention protéique est encore améliorée chez les rats ayant consommé le régime contenant le gel fermenté composé de protéines de caséine, de féverole et de lactosérum. Ces aliments enrichis en légumineuses, riches en protéines, équilibrés en acides aminés indispensables commencent à être disponibles sur le marché. Ils pourraient être proposés à la population âgée notamment dans des situations physiopathologiques impliquant une perte de protéines corporelles
In order to assess food quality and metabolic efficiency of mixed foods combining different vegetable protein sources or vegetable-animal protein sources, two staple foods, pasta and dairy gels, were selected as vectors and enriched with flour or protein extracted from legumes. The protein structure of the mixed feeds was studied at a molecular level. The relationship between this structure and the in vitro and in vivo digestibility of proteins was evaluated. The effect of the formulation and / or manufacturing process of these mixed foods on protein metabolism in vivo has been studied in growing young rats and aged rats. The change of the pasta formulation, ie the incorporation of three different leguminous flours (faba beans, lentils or split peas), generates structural modifications of the protein network influencing the digestibility of the proteins. Animal studies show that the nutritional quality of pasta enriched with legumes is comparable to that of an animal protein such as casein, regardless of the type of legume used. Body protein retention and muscle protein synthesis in aged rats, consuming iso-protein diets based on legume-enriched pasta or casein, are comparable. However, they remain lower than those induced by soluble milk proteins. The use of faba bean protein-enriched milk gels has shown an effect of the formulation and gelation process on protein digestion and retention. In vivo digestibility of proteins is higher in rats consuming the mixed fermented gel diet composed of casein and faba bean proteins compared to its counterpart of the same composition but chemically acidified. Protein retention is further improved in rats fed with a diet containing fermented gel composed of casein proteins, faba beans and whey. These legume-enriched foods, rich in protein, balanced in essential amino acids are beginning to be available on the market. They could be offered to the elderly population, especially in physiopathological situations involving a loss of body proteins

Le syndrome métabolique (MS), une association des plus dangereux facteurs de risque pour les maladies cardiovasculaires et le diabète de type 2, est devenu l'un des principaux défis cliniques et de santé publique dans le monde. Un nombre croissant d’évidences s’est accumulé au cours de la dernière décennie, démontrant l'efficacité de certains composés bioactifs alimentaires pour le traitement et la prévention du MS. Néanmoins, la plupart des études d'intervention administre les composés bioactifs sous forme de composés purs, sans considérer que l'interaction entre les bioactifs ajoutés et l'ensemble de la matrice alimentaire peut impacter la bioaccessibilité, la biodisponibilité et, par conséquent, l’efficacité de ces molécules bioactives.L'objectif principal de cette thèse, intégrée dans le projet européen PATHWAY-27, était de formuler des aliments enrichis en composés bioactifs potentiellement efficaces contre le MS, et d'étudier l'effet de la matrice alimentaire sur la bioaccessibilité et la biodisponibilité de ces bioactifs. Cette étude a mis l'accent sur l'utilisation des anthocyanes, de l’acide docosahexaénoïque et, dans une moindre mesure, des bêta-glucanes comme ingrédients bioactifs pour enrichir des produits laitiers et des produits à base d'œuf. Une combinaison des modèles de digestion in vitro et in vivo (chez le porc) a été utilisée.La composition et la structure des matrices alimentaires ont impacté la libération et la solubilisation de substances bioactives au cours de la digestion (bioaccessibilité), tel que démontré in vitro et in vivo. La structure de
Metabolic Syndrome (MS), a constellation of the most dangerous cardiovascular disease and type 2 diabetes mellitus risk factors, has become one of the major clinical and public health challenges worldwide. During the last decade, many bioactives have been proposed as effective for the treatment and prevention of MS. However, most intervention studies administer bioactives as pure compounds, without consider that bioactive-food matrix interactions could deeply impact on the bioaccessibility, bioavailability and hence on the effectiveness of bioactives.The main objective of this thesis, included within the European project PATHWAY-27, was to formulate potential effective bioactive-enriched foods against MS and to investigate the effect of the food matrix on the bioaccessibility and bioavailability of dietary bioactives.In particular, this study focused in the use of dairy and egg-based products as matrices and in the addition of anthocyanins, docosahexaenoic acid and, to a lesser extent, beta glucan as bioactives. A combination of in vitro and in vivo (pig) digestion models was used.Both the structure and the composition of the food matrices impacted the release and the solubilisation of bioactives during digestion (bioaccessibility), as demonstrated in vitro and in vivo. In addition, the structure of the food matrix modulated the final amount of DHA into the systemic circulation of pigs (bioavailability). This study proves that understanding how dietary bioactives interact with the matrix in which they are included in is the basis for the production of effective bioact

L'obésité est une maladie complexe dont la prévalence est en constante augmentation à travers le monde. A l'instar de nombreux médicaments qui ont pour origine des molécules végétales, de nouveaux principes actifs ont été recherchés dans les plantes. Parmi eux, les phytoecdystéroïdes, notamment la 20-hydroxyecdysone présente dans le quinoa, ont montré des effets pharmacologiques bénéfiques, et seraient donc des candidats potentiellement efficaces contre l'obésité. L'objectif de cette thèse est de mettre en évidence les propriétés d'un extrait de quinoa enrichi en 20-hydroxyecdysone sur le surpoids et l'obésité et d'en caractériser les effets.Dans un premier temps, un apport alimentaire d'extrait de quinoa enrichi en 20-hydroxyecdysone chez la souris soumise à un régime hyperlipidique a permis de limiter le développement du tissu adipeux, sans modifier la prise alimentaire. Dans le tissu adipeux, ces effets ont été associés à une diminution de la quantité de transcrits de gènes impliqués dans le stockage lipidique et l'inflammation. L'analyse du bilan énergétique a mis en évidence un effet de l'extrait de quinoa sur l'augmentation de la dépense énergétique liée à une augmentation de l'oxydation des glucides, ainsi que sur la diminution de l'absorption intestinale des lipides. Ensuite, chez le sujet en surpoids ou obèse, l'extrait de quinoa a montré une tendance à la prévention de la reprise de poids et de masse adipeuse suite à une restriction énergétique. Cet effet s'est accompagné d'un maintien de l'amélioration de l'insulino-sensibilité. Enfin, des mesures de biodisponibilité de la 20-hydroxyecdysone chez la souris ont permis de quantifier sa teneur circulante et de suivre l'apparition de certains de ses métabolites dont le rôle reste à identifier. Ces résultats montrent un bénéfice potentiel de l'extrait de quinoa et de son principe actif, la 20-hydroxyecdysone, sur la stabilisation du poids et de la masse adipeuse suite à une réduction pondérale. D'autres études seront nécessaires afin de poursuivre la caractérisation de ces effets.

Face aux pathologies de malnutrition en croissance exponentielle en particulier dans les pays du Sud, le développement d’aliments fonctionnels à base de céréales fermentées représente une alternative aux produits laitiers déjà commercialisés. L’incorporation, la stabilité de composés bioactifs liposolubles tels que les caroténoïdes et les phytostérols, ainsi que leur devenir lors de la digestion gastro-duodénale doivent être étudiés afin de démontrer le potentiel nutritionnel de ce nouvel aliment. En effet, il est connu que les phytostérols diminuent la biodisponibilité des caroténoïdes. Le principal objectif de ces travaux a été de concevoir un aliment fonctionnel probiotique à base de maïs fermenté enrichi en caroténoïdes et phytostérols, et d’étudier la stabilité, la bioaccessibilité et l’absorption intestinale de ces composés liposolubles. La formulation et la standardisation du procédé, incluant la sélection de starters de fermentation afin d’obtenir un aliment probiotique, ont été mis au point. Au cours de la fabrication, la stabilité des composés liposolubles a montré un taux de rétention de 73 %. L’effet des phytostérols dispersibles sur la bioaccessibilité de la β-cryptoxanthine, du β carotène et du lycopène de l’aliment fonctionnel a été évalué à l’aide d’un modèle de digestion in vitro simulant les conditions gastriques et duodénales. L’absorption intestinale des composés a également été mesurée en couplant le modèle de digestion in vitro aux cellules de type Caco-2 (TC7). L’étude a démontré que grâce à leur véhicule, les phytostérols dispersibles apportent un potentiel hypocholesterolémiant au produit, sans affecter la bioaccessibilité des carotènes. In fine, cet aliment fonctionnel a été optimisé d’un point de vue organoleptique et nutritionnel par l’utilisation de protéines sériques
Because of the exponential growth of malnutrition pathologies particularly in South countries, the development of functional foods based on fermented cereals represents an alternative to dairy products already marketed. The incorporation, the stability of lipophilic bioactive compounds such as carotenoids and phytosterols, as well as their behavior during the gastro-duodenal digestion have to be studied, in order to demonstrate the nutritional potential of this new product. Indeed, it is known that phytosterols decrease the carotenoid bioavailability. The main objective of this work was to design a probiotic functional food based on maize and enriched with carotenoids and phytosterols, and study the stability, the bioaccessibility and the intestinal absorption of these fat-soluble compounds. The formulation and the standardization of the manufacturing process, including the selection of starters for fermentation in order to obtain a probiotic product, were developed. During the production, the stability of fat-soluble compounds showed a retention level of 73%. The effect on dispersible phytosterols on the β-cryptoxanthine, β-carotene and lycopene bioaccessibilities was evaluated thanks to an in vitro digestion model mimicking the gastric and duodenal conditions. The intestinal absorption of these compounds was also estimate by crossing the in vitro digestion model with a Caco-2 cells model (TC7). The study demonstrated that thanks to their vehicles, dispersible phytosterols provide a potential cholesterol-lowering effect to this food, without affecting the carotene bioaccessibility. In fine, this functional food was optimized in terms of sensory and nutritional levels, by using whey protein isolates

Contexte: L'enrichissement des aliments est une stratégie efficace pour lutter contre les carences en micronutriments. Toutefois, il existe de nombreuses étapes critiques, tels que l'évaluation des besoins de la population, l'obtention de l'appui du gouvernement et de l'industrie, le choix du véhicule alimentaire, la sélection des bons micronutriments (s) et son dosage, et enfin le suivi. Objectif: Cette thèse évalue et de discute les défis de l'enrichissement des aliments au Vietnam. Méthodologie: Les méthodes suivantes ont été utilisées: une étude transversale, une enquête sur la consommation, une étude d'impact, une étude de stabilité, une étude coût-conséquences, deux revues de littérature, une étude de validation, et les leçons tirées de programmes d'enrichissement financés par GAIN. Résultats: Les carences en micronutriments chez les femmes et les enfants au Vietnam sont encore très répandues et se chevauchent souvent. Bien qu'il n'y ait pas de consensus sur le meilleur indicateur pour déterminer le statut en zinc, la prévalence du déficit en zinc semble être élevée par example. De nombreuses initiatives d'enrichissement ont montré que le soutien du gouvernement et de l'industrie est essentiel pour réussir. Le gouvernement vietnamien a reconnu la nécessité de lutter contre les carences en micronutriments. Les véhicules appropriés pour l'enrichissement des aliments au Vietnam sont les huiles végétales et le riz, ainsi que la sauce de poisson, la sauce soja, les bouillons cubes et les aliments de complément. Cependant, il y a des questions qui doivent être soigneusement étudiés, tels que le niveau de peroxyde dans l'huile, la présence d'inhibiteurs de l'absorption du fer, ou le risque de sédimentation dans les sauces. Lors de l'ajout de micronutriments aux aliments, des facteurs tels que les coûts, la qualité et la sécurité doivent être pris en considération. Enfin, l'enrichissement doit être soigneusement surveillés pour s'assurer de la qualité et de surveiller les effets sur la santé de la population. Conclusion: Avant que la fortification des aliments puisse être mise en œuvre et être efficace au Vietnam, une série de défis devront être surmontés
Background: Food fortification is an effective strategy to combat micronutrient deficiencies. However, there are many critical steps, such as assessing the population's needs, obtaining support from the government and industries, choosing the food vehicle, selecting the right micronutrient(s) and the dosage and finally monitoring. Objective: The overall objective of this thesis is to assess and discuss the challenges of food fortification in Vietnam. Methodology: The following methods were used: a cross-sectional study, a consumption survey, an impact study, a stability study, a cost-implication study, two literature reviews, a validation study, and lessons learned from GAIN funded fortification programs. Results: Micronutrient deficiencies in women and children in Vietnam are still widespread and often overlap. Although there is no consensus on which indicator is best to use to determine zinc status, zinc deficiency prevalence seems to be high. Numerous fortification initiatives have shown that the support from the government and the industry is essential in order to be successful. The Vietnamese government has recognized the need to fight micronutrient deficiencies. Suitable food vehicles for fortification in Vietnam are vegetable oil and rice, as well as fish sauce, soy sauce, wheat flour and possibly flavoring powders and complementary foods. However, there are issues that need to be carefully studied, such as the peroxide level in the oil, the presence of absorption inhibitors in the flour, or the risk of sedimentation in sauces. When adding micronutrients to foods, factors such as costs, quality and safety need to be considered. Finally, fortification needs to be carefully monitored to assure quality and to supervise the effect on the population's health. Conclusion: Before food fortification can be implemented and be effective in Vietnam, a series of challenges will need to be overcome

Thesis (D. Tech. (Food Service Management, Dept. of Hospitality and Tourism)--Vaal University of Technology
The main objective of this study was to determine the level of malnutrition in a primary school(children aged six to 13 years old) in an informal settlement and to plan and implement a school-feeding intervention programme. Before and after the intervention blood was drawn from 160 children. Quantitave Food Frequency Questionnaires and 24-hour recall questionnaires were completed in interviews with the parents. Anthropometric measurements included weight-for-age, BMI-for-age and height-for age. The baseline results (QFFQ and 24-hour recall) indicated that zinc (64%), iron (83%) and energy intake levels (59%) were lower than the recommended range for children in this age group when compared to the DRIs (Dietary Reference Intakes). Food most commonly purchased and consumed were maize meal, tea, sugar and oil as indicated by the top 20 foods purchased list With regard to anthropometric indices, 10% were severely underweight (weight-for-age below ≤5th percentile from the reference NCHS median), 15% were severely wasted (BMI-for-age ≤5th percentile) and 15.3% severely stunted (height-for-age ≤5th percentile). A maize meal wholewheat vetkoek was developed that provided 25% of the daily needs of the children for zinc and iron, making use of ingredients from the top 20 list The vetkoek was biochemically tested and optimised to ensure optimal nutritional content The vetkoek was also sensory analysed by a sample of school children (n=30) for acceptability. The vetkoek was administered for seven months, daily except for school holidays and weekends, to 60 randomly selected children forming the experimental group, with 60 other children receiving a fruit as the control group and 40 children receiving the Primary School Nutrition Programme. The post-intervention results indicated that the children in all three groups ignificantly improved in weight and height and their zinc and iron intake also increased significantly. The post-intervention dietary intake results showed that the product contributed significantly to the quality of the diet. The vetkoek group consumed 358% of iron and 176% of zinc when compared to the DRis, with the PSNP group consuming 167% of iron and 99% zinc and the fruit group 200% of iron and 120% of zinc. Although few statistically significant changes occurred biochemically, clinical changes occurred in all three groups. This study proved that any food provision can have a beneficial impact on the growth of a malnourished child.
Vaal University of Technology and National Research Foundation

Este trabalho foi expressamente elaborado como dissertação original para o efeito de obtenção de grau de Mestre em Engenharia Alimentar
Biscuits are one of the most known and popular food all over the world as a result of their variety, since it is possible to have biscuits in all shapes and flavours. Its popularity is related to being able to be easily transported, to be separated into small packages, having a long conservation period and being a good appetiser in moments of relaxing and leisure. With increased healthcare and personal wellness, there has been an increase in demand for foods that promote healthy eating habits and therefore foods enriched in fibre, vitamins or even minerals have increased their market space. The main goal of this work consists in the study, development and production of a fibre-enriched biscuit, in which its lipidic content was 100 % of olive oil. The experimental work was realised in a partnership with the company Paupério Distribuição, Lda. that provides the ingredients and the necessary equipment for the industrial-scale tests. The biscuit's formulation was based on one recipe of the company that was adapted for this work. The enrichment of the biscuit with fibres and the replacement of the fat (butter) by a healthier one (olive oil). For the fibre addition, formulations using distinct fibres were tested, for the fat replacement, butter and/or olive oil in different proportions were evaluated. For the industrial-scale test, the fibre used was a commercial one, namely, the Sunfiber® product and several experiments were realised, alternating between lemon and vanilla aromas. The results obtained showed that biscuits produced with olive oil have lower values of sugars than the biscuits produced with butter. Regarding the fibre content, the samples that had incorporated vegetable fat presented higher values, and the same was observed for protein content. Concerning lipids, it was observed that the biscuits with olive oil have a less saturated fatty acid content than the buttery biscuits but the content of unsaturated fatty acids was higher. The biscuits in which all animal fat was replaced by vegetable fat proved to be the consumer’s preferred product, with a final price of € 1.30 for 200g of product, including profit and taxes, which was also well accepted, proving that it is a viable product to be produced.
Os biscoitos são dos alimentos mais conhecidos e populares em todos o mundo. Pela sua enorme variedade, pode-se afirmar que existem biscoitos de quase todos os tipos e sabores. A sua grande popularidade deve-se ao facto de serem facilmente transportados, podem ser divididos em pequenas embalagens, possuem um tempo de conservação extenso, podem complementar refeições e são um ótimo acompanhamento em momentos de descanso e lazer. Com o aumento dos cuidados de saúde e do bem-estar pessoal, verificou-se um aumento da procura de alimentos que promovam uma alimentação saudável e por isso alimentos enriquecidos em fibras, vitaminas ou até mesmo em minerais têm aumentado o seu espaço no mercado. O principal objetivo deste trabalho consistiu no estudo, desenvolvimento e produção de um biscoito enriquecida em fibra, no qual o seu conteúdo lipídico seria 100 % constituído por azeite. Este trabalho foi realizado em parceria com a empresa Paupério Distribuição, Lda. que cedeu os ingredientes e equipamentos para a realização dos ensaios à escala industrial. A formulação do biscoito teve como base uma receita da empresa, a qual foi adaptada tendo em conta o objetivo previsto, ou seja, enriquecer o biscoito com fibras e substituir a gordura utilizada por uma mais saudável. Para o estudo da inserção da fibra, testaram-se diferentes formulações com diferentes fibras utilizando como gordura manteiga e/ou azeite em diferentes proporções. No ensaio à escala industrial foi testado a fibra Sunfiber®, no qual foram realizados vários ensaios variando o aroma a limão ou o aroma a baunilha. Dos resultados obtidos das análises de açúcar verificou-se que os biscoitos com adição de azeite obtiveram valores inferiores aos ensaios em que a gordura é a manteiga. Relativamente ao teor em fibra as amostras que apresentaram valores mais elevados foram as que tinham gordura vegetal incorporada, e o mesmo aconteceu na determinação da proteína. Relativamente aos lípidos observou-se que os biscoitos com azeite apresentam um teor em ácidos gordos saturados menos elevado do que os biscoitos com adição de manteiga, mas o teor em ácidos gordos insaturados foi maior. Os biscoitos na qual toda a gordura animal foi substituída por vegetal, mostrou ser o produto preferido pelos consumidores, com um preço final de 1,30€ por 200g de produto, incluindo o lucro e o iva, que tambem foi bem aceite, provando ser um produto viavel a ser produzido .

Thesis (D. Tech.: Biotechnology)-Dept. of Biotechnology, Durban University of Technology, 2006 xii, 274 leaves
In Sub-Saharan Africa there is an urgent need to sustain and improve the quality of its food resources. Poverty eradication features high on the agenda of a number of world health organisations, while the number of underweight children in Africa continues to increase (Pellet, 1996). Providing nutritionally enhanced foods to the poor will help towards achieving this objective. Protein-energy malnutrition has been identified as one of the most important problems facing Africa, with maize as the staple diet (Nkama et al., 1995). However, a combination of several factors limits availability and the nutritional quality of maize. During starvation, energy and protein intakes decrease by 20-30%, with most of the children in Africa having an average protein intake of only 20 g per day (Igbedioh, 1996). Energy availability also affects protein utilization because of interrelationships of protein and energy metabolism (Elwyn, 1993). The diets of inhabitants in developing regions depend mainly on cereals (maize) for both protein and dietary energy which lacks indispensable amino acids, minerals, vitamins and carbohydrates. In light of these growing concerns an attempt was made to devise a scientific strategy to combat the nutritional shortfalls of maize meal. A multidisciplinary and concerted approach was followed within this project aimed at designing an improved thermostable amylase and applying the enzyme to nutritionally enhance maize meal. It was envisaged that the manipulation of maize meal, by the application of enzyme technology will improve the nutritional status of this staple food. The consequences is that an alternate solution for the eradication of an ailing, poverty stricken and malnourished African population is achievable. It is possible that the boundaries defining the limits of life will extend to even greater extremes through the application of novel technologies.

Over the last years, the rise of disease cases caused by different reasons have enforced people to live healthier and give attention to a diet with a significant effect on body health. Thus, there is a considerable interest in developing healthy food products. Bee pollen and bee bread (fermented bee pollen) are apicultural products composed mainly of flower pollen from plant species, and used in both traditional medicine and human nutrition for thousands of years due to its nutritional and physiological properties and recognized therapeutic and disease-preventing functions. Both bee pollen and bee bread are natural sources of carbohydrates, crude fibers, proteins and lipids as well as minor components such as phenolic compounds. In the last few years, research has focused on the study of novel raw materials and natural compounds that could be included in bread formulations in order to enhance health-promoting properties and the overall quality since bread is a common food all over the world in the daily diet. Thus, given the nutritional characteristics of bee pollen and bee bread, its application on breads has potential to enable the obtention of a healthier product as well as widen the possible applications of both bee pollen and bee bread. In this study, enriched bread samples with bee pollen and bee bread have been evaluated for nutritional properties such as protein, fat, sugars and, according to the results, enriched breads presented an increase in these parameters compared to traditional bread. In addition, the enrichment of breads with both bee products also showed an increase in their total phenolic and flavonoid contents, which was reflected by a significant increase in the antioxidant activity. The addition of these two products also affected properties such as water content, odor, colour, and overall appearance in bread, reflecting those differences in the physical properties of bread such as specific volume, colour, and texture. The change in the appearance of enriched breads also created differences in terms of consumer preferences. Sensory evaluation revealed, among all bread samples, the preference for bread enriched with 3% of bee bread, followed by 1% bee bread. The same pattern was observed for pollen enriched bread’s. Besides, the microbial activity tests showed that the use of both bee products had no major negative effect on food safety in breads. Consequently, this study shows that bee pollen and bee bread products have potential for usage in functional foods, with no modification in the basic properties of the enriched product.
Nos últimos anos, o aumento de casos de doenças com causas diversas obrigou as pessoas a viver de maneira mais saudável e prestar mais atenção a uma dieta que tenha um impacto significativo na saúde. Assim, existe um interesse considerável no desenvolvimento de produtos alimentares saudáveis. O pólen apícola e o pão de abelha (pólen apícola fermentado) são produtos apícolas compostos principalmente por pólen com origem em plantas de diversas espécies, sendo usados na medicina tradicional e na nutrição humana há milhares de anos devido às suas propriedades nutricionais e fisiológicas, bem como pelas propriedades terapêuticas na prevenção de certas doenças. Ambos os produtos são fontes naturais de hidratos de carbono, fibras, proteínas e lipídos, além de outros compostos minoritários como os compostos fenólicos. Nos últimos anos, observa-se um atenção focada na pesquisa de novas matérias-primas e compostos naturais com potencial para incluír em formulações de panificação, a fim de aumentar as propriedades promotoras da saúde e no geral a sua qualidade, uma vez que na dieta diária, o pão é um alimento comum. Considerando as características nutricionais do pólen e do pão de abelha, a sua aplicação na panificação reveste-se de elevado potencial podendo contribuir para a obtenção de um produto mais saudável, ao mesmo tempo que alargar as possíveis utilizações destes produtos da colmeia. Neste estudo, avaliou-se a qualidade de pão enriquecido com pólen apícola e pão de abelha através da identificação dos parâmetros nutricionais tais como proteínas, gorduras e açúcares, verificando-se um incremento desses parâmetros em relação ao pão tradicional. Paralelamente, o enriquecimento dos pães resultou num aumento dos teores de compostos fenólicos e flavonóides, o que se refletiu num aumento significativo da atividade antioxidante. A adição destes dois ingredientes funcionais afetou também o teor de água, o odor, a cor e aparência geral do pão, refletindo-se nas propriedades físicas do pão, como volume específico, cor e textura. A mudança na aparência dos pães enriquecidos também foi apreciada pelos consumidor, verificando-se pelo painel de provadores que o pão mais apreciado foi o pão enriquecido com 3% de pão de abelha, seguindo-se o enriquecido com 1%. Para o pão enriquecido cm pólen verificou-se também o mesmo padrão de preferência em função da percentagem. Os testes de atividade microbiana realizados mostraram que o uso de ambos produtos apícolas não induz efeitos negativos na segurança alimentar dos pães. Consequentemente, este estudo demonstra que produtos com pólen apícola e o pão de abelha apresentam potencial para uso como ingrediente em alimentos funcionais, melhorando as suas caraterísticas sem comprometer as propriedades básicas.
Trabalho financiado pelo Projeto DivInA (PDR2020-101-031734), no âmbito de uma iniciativa comunitária promovida pelo PDR2020 e cofinanciada pelo FEADER, Portugal 2020. Este trabalho foi também parcialmente financiado pelo CIMO UID/AGR/00690/2019) através do FEDER no âmbito do PT2020.

Many health benefits have been associated with bioactive compounds of marine macroalgae (MM), including protection against oxidative stress and synaptic loss that are hallmarks of human neurodegenerative disorders. While the benefits of macroalgae have been largely explored with a focus on human health associated with neurological status (among others), advantages to farmed fish health remain elusive. Based on similarities of neurological pathways between fish and mammals, as well as on identical structures of the brain and sensory organs, beneficial effects of MM-enriched feeds can be expected on fish. These benefits are probably more evident when fish are under exogenous challenging conditions to their neurological status, as can be the case of formalin exposure (a frequently used disinfectant in aquaculture), which has been associated with neurotoxic effects in mammals. The current dissertation was designed under this context, aiming to address, for the first time, the antioxidant and neurotransmission protection afforded by a MM-enriched diet to the eyes and brain of the gilthead seabream (Sparus aurata) under baseline conditions, as well as after formalin exposure. For this purpose, fish were fed for 2 months with a MM-enriched feed [total incorporation of 5%, with the species Fucus vesiculosus, Gracilaria gracilis and Ulva rigida in equal parts - algae supplementation fish group (A)], while non-supplemented fish were fed with a standard diet (S) (without MM). Then, both dietary background groups were subjected to a formalin (F) bath for 1 hour (fish groups AF and SF). Such formalin treatment was repeated 2 days later. Control groups, unexposed to formalin, were maintained along the experiment (A and S) that lasted 18 days after the first formalin exposure. During the whole experiment, fish were fed twice a day, while water quality was monitored daily. Fish of the different groups (A, S, AF, SF) were sacrificed 4 and 18 days after the formalin exposure, with the eyes and brain being collected for the determination of the following biochemical parameters: (i) enzymatic (catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), glutathione - s - transferase (GST), glutathione reductase (GR) and non-enzymatic antioxidants (total glutathione (GSHt)); (ii) damage indicators (lipid peroxidation – LPO; protein oxidation - PO); (iii) acetylcholinesterase (AChE) activity used in this research as a proxy of neurotransmission. Besides that, a gross assessment of fish condition was made. No significant changes were recorded on weight, total length and condition factor of the fish over the experimental time, regardless the treatment. This suggests that MM can be included in gilthead seabream diet without compromising growth rates, and therefore with no detrimental effect on fish production revenues. Differently, two months after macroalgae supplementation, there were a few significant alterations on the eyes and brain biochemical parameters, although difficult to be straightforward associated to the different dietary backgrounds afforded to S. aurata. Moreover, lipid peroxidation and protein oxidation in the eyes of fish supplemented with MM and non-exposed to formalin (control group - A) was recorded at day 4, fetching some doubts on the benefits of the macroalgae-enriched diet per se, i.e., in the absence of a pro-oxidant challenge. Four and 18 days after the formalin exposure, the antioxidants, lipid peroxidation and the AChE activity showed similar variations in the brain of the supplemented fish, represented by significant increases in A and AF conditions. This pattern similarity may indicate that MM dietary supplementation can be important to modulate the brain defence mechanisms in S. aurata. Yet, in the 18 days period it was reported a few exceptions. However, upon formalin exposure, the effects of MM supplementation on the pro-oxidant status and neurotransmission of those organs were remarkable. Four days after formalin exposure, fish fed with a macroalgae-supplemented diet (AF) displayed an improvement on the non-enzymatic antioxidant defense of the eyes against formalin, as depicted on the increase of total glutathione levels (GSHt). Accordingly, MM-enriched diet impaired the occurrence of protein oxidation and AChE enhancement promoted by formalin in the eyes of fish fed with a standard diet (SF). After 18 days, it was evident a persistence of the macroalgae protection in the eyes, as depicted on the capacity to avoid formalin-induced GSHt depletion, oxidative stress (as PO and LPO increases) and neurotoxicity (as AChE inhibition) observed in the eyes of non-supplemented fish (SF). A delayed impact of formalin was perceived in the brain in comparison to the eyes, since formalin effects were detected only 18 days after formalin exposure. By this time, lipid peroxidation was prevented in fish supplemented with macroalgae (AF), which cannot be dissociated from a notorious increase on GSHt content (that also occurred in fish fed with standard diet - SF). Formalin induced a late effect (day 18) on AChE as displayed by its activity increase, suggesting an imbalance on the cholinergic homeostasis, which was not prevented by the macroalgae enrichment. Results on AChE in the brain did not unveil the benefits of MM on neurotransmission. In conclusion, formalin presents a higher and earlier effect on S. aurata eyes when compared with the brain tissue, probably associated with its exposure route (water). The physiological alterations provoked by the formalin brought into light the shielding proprieties of MM supplementation in the fish neurosensory function. However, the MM beneficial proprieties deserve more research under the aquaculture context, specifically at the level of neuronal and sensory effects of formalin.
Vários benefícios para a saúde humana têm vindo a ser associados a compostos bioactivos de macroalgas marinhas (MM), compreendendo um aumento da proteção contra o stress oxidativo e perda de sinapses, que são processos tipicamente envolvidos em distúrbios neurodegenerativos. De facto, os benefícios das macroalgas têm sido amplamente investigados com enfoque nas condições neurológicas (entre outras) em humanos, enquanto que as suas vantagens na saúde de peixes em aquacultura permanecem pouco exploradas. Tendo em conta as semelhanças das vias neurológicas entre peixes e mamíferos, assim como as analogias estruturais do cérebro e dos órgãos sensoriais, são expectáveis efeitos benéficos de uma dieta enriquecida em MM também em peixes. Estes benefícios são, provavelmente, mais evidentes quando os peixes estão sujeitos a condições exógenas que possam desafiar o seu estado neurológico, como poderá ser o caso da formalina (desinfectante usado frequentemente em aquacultura), que já foi associada a efeitos neurotóxicos em mamíferos. A presente dissertação foi desenhada neste contexto, com o objectivo de abordar, e pela primeira vez, a proteção antioxidante e da neurotransmissão conferida por uma dieta suplementada com MM em olhos e cérebro de dourada (Sparus aurata) em condições de base, assim como após exposição a formalina. Com este objectivo, os peixes foram alimentados durante 2 meses com uma dieta suplementada com MM [incorporação total de 5 %, com as espécies Fucus vesiculosus, Gracilaria gracilis e Ulva rígida em partes iguais – grupo de peixes suplementado com algas (A)], enquanto que os peixes não suplementados foram alimentados com uma ração padrão/standard (S) (alimentação sem MM). De seguida, os dois grupos com diferentes dietas de base foram sujeitos a um banho de formalina (F) durante 1 hora (grupos SF e AF). O tratamento com formalina foi repetido 2 dias mais tarde. Os grupos controlo, não expostos a formalina, foram mantidos ao longo da experiência (S e A), que teve uma duração de 18 dias após a 1ª exposição. Os peixes dos diferentes grupos (S, A, SF, AF) foram sacrificados ao fim de 4 e 18 dias após a exposição à formalina, sendo que os olhos e o cérebro foram recolhidos para a determinação dos seguintes parâmetros bioquímicos: (i) antioxidantes enzimáticos (catalase (CAT), superóxido dismutase (SOD), glutationa peroxidase (GPx), glutationa - s - transferase (GST), glutationa redutase (GR) e não enzimáticos (glutationa total (GSHt)); (ii) indicadores de dano (peroxidação lipídica – LPO e oxidação proteica (PO); (iii) actividade da acetilcolinesterase (AChE), usada como um indicador da neurotransmissão. Além disso, foi feita uma avaliação simplificada da condição geral dos peixes. Não foram registadas alterações significativas no peso dos peixes, comprimento total e índice de condição ao longo do período experimental, para qualquer dos tratamentos. Este resultado sugere que as MM podem ser incluídas na dieta da dourada sem comprometer a sua taxa de crescimento e, portanto, sem vir a ter um efeito negativo nos dividendos associados à produção de peixe. Em contrapartida, foram registadas algumas alterações significativas nos parâmetros bioquímicos medidos nos olhos e cérebro dos peixes que estiveram 2 meses sob uma dieta enriquecida em MM, embora essas alterações tenham sido difíceis de interpretar por associação direta ao tipo de dieta fornecida. Por outro lado, aos 4 dias observou-se um aumento da peroxidação lipídica e da oxidação proteica nos olhos dos peixes suplementados com MM e não expostos à formalina (grupo controlo – A). Este resultado levantou algumas dúvidas sobre os benefícios de uma dieta enriquecida em MM per se, ou seja em ausência de um desafio pró-oxidante. De um modo geral, aos 4 e 18 dias após a exposição à formalina, foram registados padrões de variação idênticos para os antioxidantes, peroxidação lipídica e a atividade da AChE no cérebro de peixes suplementados com MM, representados por aumentos significativos nas condições A e AF. Esta semelhança de padrões de variação parece indicar que uma dieta rica em MM poderá modular os mecanismos de defesa no cérebro de S. aurata. Foram, contudo, registadas algumas exceções 18 dias após a exposição a formalina. É de salientar que os efeitos da suplementação com MM no estado pró-oxidante dos olhos e cérebro, assim como na neurotransmissão, se tornaram mais evidentes após a exposição dos peixes a formalina. Designadamente, 4 dias após a exposição a formalina, os peixes alimentados com uma dieta suplementada em MM (AF) apresentaram uma melhoria na defesa antioxidante não enzimática nos olhos, tal como demostrado pelo aumento dos níveis da GSHt. Por conseguinte, uma dieta enriquecida em MM preveniu a ocorrência de oxidação das proteínas, assim como o aumento de AChE que terá sido promovido pela formalina nos olhos de peixes sob uma dieta standard (SF). Dezoito dias mais tarde, essa proteção terá continuado a manifestar-se nos olhos dos peixes alimentados com MM, tal como foi traduzido pela sua capacidade em prevenir a depleção de GSHt induzida pela formalina, assim como a ocorrência de stress oxidativo (aumento de PO e LPO) e aumento de sinais de neurotoxicidade (pela inibição de AChE), tal como foi registado nos olhos dos peixes sob uma dieta standard (grupo SF). Os resultados apontam para um impacto da formalina no cérebro dos peixes mais tardio do que aquele que foi registado nos olhos, dado que foram observados efeitos unicamente 18 dias após a exposição. Neste período, a peroxidação lipídica foi prevenida no cérebro dos peixes suplementados com MM (AF), o que poderá estar associado ao aumento notório de GSHt (que também foi registado em peixes alimentados com dieta padrão – SF). A formalina induziu um efeito tardio (18 dias) na AChE, tal como demostrado pelo aumento da sua actividade. Este resultado sugere um desequilíbrio na homeostase colinérgica do cérebro, que não terá sido prevenido pelo enriquecimento em MM. De um modo geral, os resultados da actividade de AChE no cérebro não apontaram para benefícios das MM na neurotransmissão. Em conclusão, a formalina teve um efeito superior nos olhos de S. aurata do que no cérebro, tendo sido esse efeito registado mais precocemente. A água é a via de exposição dos peixes à formalina, o que poderá contribuir para explicar o resultado anterior. As alterações fisiológicas induzidas pela formalina colocaram em evidência as propriedades protetoras que uma dieta enriquecida em MM poderá ter na função neuro-sensorial de peixes. Contudo, é necessária ainda mais investigação, em particular no contexto da aquacultura, relativamente às propriedades das MM, especificamente ao nível do cérebro e estruturas sensoriais após exposição dos peixes a formalina.
Mestrado em Biologia Marinha

Thesis (M. Tech. (Food Service Management, Dept. of Hospitality, Tourism and PR Management)--Vaal University of Technology
Introduction. Most of the children aged between five and 15 around the world live under difficult circumstances, which lead to a high dropout rate from school before the end of the secondary level. Most of them have poor nutrition, are undernourished and are exposed to a large range of harmful, parasitic and infectious diseases (Shariff et al, (2000:265). Purpose. The purpose of this investigation was to analyze the nutritional status of primary school children in Orange Farms informal settlement in terms of their nutritional needs in order to implement a school feeding programme and assess its impact on the nutritional status of these children. Methodology. A cross-sectional baseline survey was conducted two weeks before commencing with the school feeding programme. The measurements taken during this phase were socio-demographic and health by means of a questionnaire, as well as dietary intake and food consumption patterns by means of a quantified food frequency questionnaire and 24-hour recall, weight and height measurements. The anthropometric measurements included height and weight and the biochemical measurements included serum ferritin, C-reactive protein, total protein, albumin, vitamin B 12, folate, glucose, full blood count, haemoglobin, haematocrit, red blood cell count, mean cell volume, white blood cell count, vitamins A, E and zinc. A single matched "placebo" -controlled, parallel group, clinical trial of ten months followed in a randomly selected sample of 100 participants, 50 forming part of the control group receiving a fruit and 50 forming part of the experimental group receiving com-soy blend porridge. After the 10-month period, the same measurements for the baseline survey were repeated, except for the sociodemographic and health measurements. Results. Malnutrition, including under and over nutrition, remains a major problem among primary school children globally. This was also true in both the experimental and control school groups in this study where 18.6 percent, 34.9 percent and 4.7 percent were underweight, stunted and wasted especially in the experimental group compared to 9.1 percent severe underweight, and 9.1 per cent each for severe stunting and wasting in the control group at baseline. A mainly carbohydrate based diet was consumed with limited vegetable and animal protein intakes. The socio-demographic data indicated that household food insecurity contributed to the poor dietary intake of the sample, as the majority of the caregivers were unemployed in both groups. This was further confirmed by the limited monthly household income of less than R 1000 for a relatively large family size of up to 5 members in the control group compared to 5-10 household members in the experimental group. The implementation of a school feeding programme that included a nutritious and acceptable meal in the form of enriched corn-soy blend or a fruit as part of the programme, also proved to be a relatively easy and cost-effective way to address hunger in these primary schools. Furthermore, the dietary intake levels for both groups showed statistically significant improvements for various macro- and micronutrients when compared to DRis. Conclusion Although few statistically significant differences were observed between the groups with regard to dietary intake patterns, biochemical changes and nutritional status indices, positive changes were observed in both groups, indicating that any food provision may have a positive impact on undernourished children. The results of the intervention indicated an improvement in dietary intake which could result in an improved nutritional status, specifically related to micronutrients. However, the anthropometric indices and certain biochemical parameters showed significant improvements in both groups after the intervention. School feeding programmes are a good strategy for addressing malnutrition among primary school children if monitored effectively. However, it does not impact directly on household food security. A long-term clinical intervention trial is recommended to measure the impact of a food-based approach to address specific micronutrient deficiencies prevalent among children in these age groups.
National Research Foundation

Introduction: Micronutrient malnutrition has been identified as a serious health problem globally and is on the rise in South Africa. This is evident from the escalating burden of vitamin A deficiency (VAD) in South Africa. Rural infants are the most affected, as their diets often lack micronutrients. Food fortification, vitamin A supplementation and dietary diversity are the strategies that have been employed in South Africa to alleviate VAD. However, these strategies have not been effective, for various reasons. Biofortification is the production of micronutrient dense staple crops to alleviate micronutrient deficiencies. This strategy could complement existing strategies in the alleviation of VAD in South Africa and in other countries, especially in sub-Saharan Africa (SSA), where VAD is prevalent. Aim: The aim of this study was to investigate the nutritional composition and acceptance of a complementary food (soft porridge) made with provitamin A-biofortified maize by female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. Objectives: (i) To evaluate the nutritional composition of soft porridge made with provitamin A-biofortified maize compared to non-biofortified white maize porridge; (ii) To assess the sensory acceptability of soft porridge made with the biofortified maize by black African female infant caregivers of varying age; and (iii) To determine the perceptions of the black African infant caregivers about the biofortified maize relative to the non-biofortified white maize. Methods: A cross-sectional study was conducted. Grains of two provitamin A-biofortified maize varieties and one white variety (control) were used. Grain and soft porridge of each variety of maize were analysed for their nutritional composition. The sensory acceptability of the porridges were evaluated by black African female infant caregivers, using a five-point facial hedonic scale. Focus group discussions were conducted, using some of the study subjects, to determine their perceptions about the provitamin A-biofortified maize. Results: The results showed that the grains of the provitamin A-biofortified maize varieties and their soft porridges were more nutritious than the control white variety in terms of energy, fibre, fat, protein, iron, zinc and phosphorus content. The results of the sensory evaluation indicated that there was no significant difference in the sensory acceptability of the biofortified soft porridges and the white maize soft porridge, irrespective of the age of the sensory evaluation panellists. The female caregivers perceived the biofortified maize as nutritious and health-beneficial and thought that infants would like its unique yellow colour and taste. However, the black African female caregivers perceived the provitamin A-biofortified maize as an animal feed or food for the poor. Nevertheless, the female caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was cheap, readily available and health-beneficial. Conclusion: This study suggests that provitamin A-biofortified maize has the potential to be used as a complementary food item. Biofortification of maize with provitamin A could be used as a possible complementary strategy to assist in the alleviation of VAD in SSA. Furthermore, the relatively higher energy, fibre, fat, protein, iron, zinc and phosphorus content of the biofortified maize could contribute to the alleviation of protein-energy malnutrition and mineral deficiencies, respectively, which are prevalent in children of SSA. Although the findings of this study, like other previous studies, indicate that there are some negative perceptions about the provitamin A-biofortified maize, this study shows that provitamin A-biofortified maize soft porridge is as acceptable as white maize soft porridge to female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. The female caregivers are thus likely to accept the biofortified maize for use as an infant complementary food in the form of soft porridge. Further research is recommended to expand the study area and consumer sample size in order to increase the confidence of inferring these results for large rural populations.
Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2014.

Vitamin A deficiency (VAD) is a major public health problem in developing countries, including South Africa. The potential of provitamin A-biofortified maize for use as a complementary strategy to alleviate vitamin A deficiency in developing countries, where maize is the dominant staple food, is currently a subject of research. Although the nutritional composition of white maize is thought to be similar to that of biofortified maize, apart from the differences in provitamin A carotenoid content, the comparative nutritional composition of the two maize types seems not to have been subjected to a comprehensive scientific study. When setting the target level of provitamin A in the provitamin A-biofortified maize, it is important to consider the potential effect of processing on the final provitamin A carotenoid content of the biofortified food products, as the provitamin A carotenoids levels may decrease on processing. Furthermore, the yellow/orange provitamin A-biofortified maize may not be widely accepted by African consumers who are vulnerable to VAD, and are traditional consumers of white maize. This study firstly aimed to evaluate the nutritional composition, including provitamin A composition, and grain quality of provitamin A-biofortified maize varieties, compared to white maize. The second aim was to assess the effect of processing (milling and cooking) on the retention of provitamin A carotenoids and other nutrients in popular South African maize food products prepared with provitamin A-biofortified maize. Thirdly, the study aimed to assess the acceptability of maize food products prepared with provitamin A-biofortified maize by consumers of different age and gender in rural KwaZulu-Natal, South Africa. The grains of the provitamin A-biofortified maize varieties and grain of a white maize variety (control) were analysed for their nutritional composition using standard or referenced methods. The carotenoid content of the grains was analysed by High-Performance Liquid Chromatography (HPLC) and mass spectroscopy. The provitamin A carotenoids β-cryptoxanthin, and trans and cis isomers of β-carotene, and other unidentified cis isomers of β-carotene were detected in varying levels in the provitamin A-biofortified maize varieties. The total provitamin A content in the biofortified maize varieties ranged from 7.3-8.3 μg/g dry weight (DW), with total β-carotene ranging from 3.5-3.6 μg/g DW, and β-cryptoxanthin from 3.7-4.8 μg/g DW, whilst no carotenoids were detected in the white maize variety. Results of the evaluation of the content of other nutrients showed that, when compared with the white maize variety, the provitamin A-biofortified maize varieties had higher levels of starch, fat and protein but were lower in iron. The zinc and phosphorus levels in the white maize and the biofortified maize were comparable. The biofortified maize varieties were better sources of most of the essential amino acids relative to the white maize, but, similar to the white maize, they were deficient in histidine and lysine, indicating that further improvement is required. Selected quality attributes (grain density, susceptibility of kernels to cracking, milling quality and resistance of the kernels to fungal infection) of grains of 32 provitamin A-biofortified maize varieties and a white variety (control) were assessed. Overall, the quality of the grains of the provitamin A-biofortified maize varieties were found to be superior to that of the white maize grain, although the biofortified maize grains showed less resistance to fungi, including mycotoxin-producing types. This indicates that the trait of grain resistance to infection by fungi should also be incorporated in the provitamin A-biofortified maize varieties during breeding. To assess the retention of provitamin A carotenoids and other nutrients in maize food products, three selected provitamin A-biofortified maize varieties and the control (white maize variety) were milled into mealie meal and samp. The milled products were cooked into three products: phutu and thin porridge (from the mealie meal) and cooked samp. Nutrient retention during processing was determined. Milling resulted in either an increase or slight decrease in the provitamin A carotenoid levels, but there was no major decrease in the total provitamin A level. Most of the other nutrients were well retained during milling, but there were substantial losses of fibre, fat and minerals. Provitamin A carotenoid levels decreased on cooking. In phutu 96.6 ± 20.3% β-cryptoxanthin and 95.5 ± 13.6% of the β-carotene was retained after cooking. In thin porridge 65.8 ± 4.6% β-cryptoxanthin and 74.7 ± 3.0% β-carotene; and in samp 91.9 ± 12.0% β-cryptoxanthin and 100.1 ± 8.8% of the β-carotene was retained after cooking, respectively. Provitamin A retention seemed to be influenced by both maize variety and food form, indicating that suitable varieties and food forms should be found. There was generally a high retention of the other nutrients in all the three cooked products, except for the substantial losses of fat in thin porridge and iron and phosphorus in cooked samp. These findings indicate that an optimal delivery of provitamin A to the consumer can be achieved by processing provitamin A-biofortified maize into foods that have a good retention of provitamin A carotenoids, such as phutu and samp. These food products would be recommended in areas where VAD is prevalent. In order to assess consumer acceptability of provitamin A-biofortified maize, a total of 212 subjects aged 3-55 years from Mkhambathini Municipality, in KwaZulu-Natal province, South Africa, participated in the sensory evaluation of phutu, thin porridge and cooked samp prepared with provitamin A-biofortified maize varieties and a white variety (control). Preference for yellow maize food products was negatively associated with an increase in the age of the subjects. Overall, preschool children preferred yellow maize to white maize food products: phutu (81% vs. 19%), thin porridge (75% vs. 25%) and samp (73% vs. 27%). In contrast, primary school children preferred white maize to yellow maize food products: phutu (55% vs. 45%), thin porridge (63% vs. 38%) and samp (52% vs. 48%). Similarly, secondary school children and adults also displayed a similar preference for white maize food products. There was no association between gender and preference for maize variety. Focus group discussions revealed that participants had a negative attitude towards biofortified maize due to its colour, taste, smell and texture. However, the participants expressed a willingness to consume biofortified maize if it was cheaper than white maize and was readily available in local grocery stores. These findings indicate that there is a potential to promote the consumption of provitamin A-biofortified maize and its food products in this part of South Africa, thereby contributing to a reduction in the incidence of VAD. This study has shown that provitamin A-biofortified maize has a good potential to be used as an additional strategy to alleviate VAD in poor communities of South Africa, including similar environments in sub-Saharan Africa. However, the study has revealed that there are still challenges to be overcome in order to achieve the target provitamin A content of 15 μg/g in provitamin A-biofortified maize, set by HarvestPlus, an international challenge program. This may also explain why provitamin A-biofortified maize varieties with this level of provitamin A have been scarcely reported in the literature. Thus, more research is required to achieve the target provitamin A level in maize by conventional breeding. The results of this study indicate that besides provitamin A, the biofortified maize is also a good source of other nutrients including starch, fat, protein and zinc. However, improving the consumer acceptability of the provitamin A-biofortified maize remains a challenge, due to the negative attitudes towards the yellow/orange maize by African consumers. On the other hand, the results of this study indicate that there is an opportunity to promote the consumption of provitamin A-biofortified maize food products by preschool children, a finding which has not been previously reported in the literature. Nutrition education on the benefits of provitamin A-biofortified maize, as well as improved marketing are recommended, in this part of South Africa and also in similar environments in other sub-Saharan countries.
Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2011.

碩士
國立中興大學
食品暨應用生物科技學系所
105
This study was to develop a slow release vitamin B complex table. The purpose was to make the vitamin B complex slowly releasing in our body to give a better absorption vitamins, hydroxypropyl methyl cellulose (HPMC 2208) and sodium alginate (including MANUCOL® LKX, PROTANAL® 8233, and KIMICA ALGIN) were used and eight slow release formulas of B complex tablets for trial production were designed in this study. After the trial production, some key process control points of the targeted slow release tablet production were established. It was confirmed that the direct compression method could be applied in the development of B complex slow release tablets. By comparing the dissolution rate of an uncoated tablet, it was found that sodium alginate could be used as a slow release agent. The formulation with 15% of sodium alginate (KIMICA ALGIN) gave a better slow release performance. After the photostability and stress studies (50°C ±2°C / 75% RH ± 5% RH), the formula with is 4% in the film weight gain was suggested for the film-coated tablet. The best option was of packaging materials in the commercial product was plastic bottle and the second was aluminum bags to ensure the product quality. After a three months of accelerated stability study, the contents of activity ingredients including vitamin B1, B2, and B6, in the finished product were all between 80% and 120% and met the specifications. The results showed that the formula was stable in terms of quality and could be used for scale-up production.

碩士
國立臺灣大學
獸醫學研究所
100
Arecae semen, the slice of dried areca nut, has been used in traditional Chinese medicine for the treatment of intestinal parasitosis, diarrhea and tenesmus. However, limited scientific evidence is available to substantiate its pharmacological effects. Previous studies from this laboratory showed that areca nut extract (ANE) influenced delayed-type hypersensitivity reactions, suggesting that the T-cell mediated immunity was affected by areca ingredients. In addition, ANE induced the generation of myeloid-derived suppressor cells, characterized as CD11b+Gr-1+ cells. This thesis study investigated the immunomodulatory effect of polyphenol-enriched ANE (PANE) in a murine model of food allergy. For intraperitoneal (IP) administration, BALB/c mice were daily administered with PANE (5-25 mg/kg in sterile saline; 0.1 mL/mouse) from day 1-3, day 15-17 and day 29-31. For oral administration, mice were administrated with 0.05% and 0.1% (w/v; approximate 5 mL/mouse/day) of PANE in drinking water throughout the entire experiment. Except for the naive and non-sensitized group, the mice were systemically sensitized with ovalbumin (OVA) on day 3 and day 17. Except for the NA group, mice were repeatedly challenged with OVA (50 mg/0.3 mL in saline/mouse) by gavage from day 31 to 49 to induce allergic responses. Administration of PANE did not affect the body weight, spleen index, and the cellularity of splenocytes. Both IP injection and oral uptake of PANE attenuated food allergic responses, including diarrhea incidence, infiltration and degranulation of mast cells and the inflammatory pathological change in the intestine. PANE significantly reduced the number of IL-4+ cells in the duodenum, but dose-dependently increased the infiltration of IL-10-producing Gr-1+ cells. Furthermore, the number of IFN-γ+ cells in the duodenum and the serum production of total IgE and OVA-IgG1 were attenuated by IP treatment with PANE. Collectively, these results demonstrated the anti-allergic effect of PANE, which is associated with the suppression of T cell-mediated immunity and the induction of MDSC generation.

The incidence of diabetes mellitus and cardiovascular diseases is increasing at a worrisome rate globally. Diabetes mellitus is known to occur due to high blood glucose levels, caused by defects in insulin levels. Adult on-set type II diabetes, which is closely associated with obesity, is reported to be 90-95% of all diabetic cases and linked to diet and lifestyle factors. A large population of the developed and developing countries is now being effected by this epidemic. Natural sources of phenolic antioxidants and inhibitors of digestive enzymes from food sources have potential for low cost dietary management of type II diabetes. Therefore, the main focus of this study was to evaluate, develop and design effective dietary strategies based on a combination of Chilean potatoes and herb synergies for the management of hyperglycemia and hypertension linked to type II diabetes. Antioxidant, antihypertensive and anti-hyperglycemic potentials of Chilean potato (Solanum tuberosum ssp. tuberosum L.), herbs from the Apiaceae (Dill, Ajowan, Fennel, Caraway, Coriander and Anise) and Lamiaceae (Sage and Marjoram) families were evaluated, with a goal to target a new dietary management strategy for early stages of type II diabetes through lowering of hyperglycemia and related complications of hypertension The results indicated a high correlation between total phenolic content and total antioxidant activity in several Chilean potato varieties evaluated, which indicates that certain phenolic compounds may be responsible for high antioxidant activity. Also, certain varieties of Chilean potato had antihypertensive potentials, with ACE inhibition upto 88%. The -glucosidase inhibition relevant for hyperglycemia management for Apiaceae family ranged upto 50% (Dill) for aqueous extracts. A high correlation (r = 0.86) was observed between -glucosidase inhibition and total phenolic content for aqueous extracts of all species investigated in the Apiaceae family. A high rosmarinic acid activity was observed in aqueous extracts of Lamiaceae family, which ranged upto 39.7 mg/g of sample dry weight (DW). This suggests that high phenolic content and associated antioxidant activity found in sage and marjoram is dominated by rosmarinic acid. High enzyme inhibitory activities, reflecting in vitro anti-hyperglycemic and anti-hypertensive potentials indicates that consumption of these food sources in our diet would prove to be beneficial towards our health. Further in vivo studies for type II diabetes-linked functionalities of these natural sources of antioxidants and inhibitors would confirm the human health benefits achieved through dietary intake.