Thèses sur le sujet « Coffee Extract »

The analysis of urinary metabolite changes can provide information on the effects of food supplements or health-promoting products on healthy subjects or animal models. Specimen collection is non-invasive, long-term experiments can be easily conducted and urinary biomarkers of oxidative stress can also be measured, offering the opportunity to study the effects of a nutritional intervention and evaluate the redox status of the considered organism. In this thesis, three natural extracts were selected, namely Polygonum cuspidatum Sieb. et Zucc. (rich in resveratrol), Vaccinium macrocarpon Aiton (cranberry, rich in type A procyanidins) and green Coffea canephora Pierre ex Froehn. beans (GCBE, rich in chlorogenic acids), on the basis of their distribution on the market and on the basis of the information regarding their in vivo activity actually available in literature. In the first part of the work, the effects of P. cuspidatum dry extract were studied in healthy adult rats during a 49-days supplementation, using a combined 1H NMR and UPLC-HRMS metabolomics approach. Because of the reported antioxidant activity of resveratrol, the urinary amounts of two oxidative stress biomarkers were measured by targeted HPLC–MS/MS analyses and, due to the supposed “anti-aging” effects of resveratrol, multivariate models were designed in order to compare the aging effects between control and treated animals. Specific biomarkers were then selected and identified, and their amounts in urine were monitored throughout the experimental period. UPLC-MS metabolomics approaches were used to evaluate the mode of action of cranberry against uropathogenic Escherichia coli in two independent experiments, using an animal model and enrolling healthy adult volunteers, respectively. The experimental design was similar for the two trials, and the aim was to observe if the results obtained from the first animal experiment were reproducible in humans, being cranberry supplements claimed for treatment of UTIs in human consumers. In the first experiment, healthy Sprague−Dawley rats were orally supplemented with a standardized cranberry extract for 35 days, to mimic a prolonged consumption of cranberry by healthy subjects. 24-h urinary outputs were collected weekly during the experiment, and samples were subjected to UPLC−MS analysis using an untargeted approach. In a second experiment on the same animal model, a single dose of cranberry was administered to animals and the changes of urinary composition at 2, 4, 8, and 24 h after extract administration were monitored. Anti-adhesive properties of all the urine samples were studied. Furthermore, the markers related to cranberry intake were discovered using a multivariate data analysis approach. Finally, a specific chromatographic method was developed for the measurement of unmodified PAC-A in urine. In the experiment involving human volunteers, these consumed an oral sachet containing 360 mg of dry cranberry extract and 100 mg of quercetin. Urine samples were collected at 2, 4, 6, 8 ad 24 hours after product administration and the anti-adhesive properties of urine samples were tested using an in vitro assay on E. coli. In order to correlate possible observed bioactivity with modification of urinary composition, LC-MS-based targeted and untargeted metabolomics approaches were used. Finally, a clinical trial on a small number of healthy adult volunteers was performed to study the effects of a prolonged (30 days) supplementation with 400 mg of green coffee bean extract. The 24-h urinary samples were collected weekly, and analyzed by LC-MS. Multivariate data analysis approaches were applied and also targeted analysis were performed to measure urinary oxidative stress biomarkers, namely allantoin and 8-hydroxydeoxyguanosine (8-OHdG), in order to assess the potential antioxidant activity of GCBE in vivo.
L’analisi del metaboloma urinario e delle sue variazioni può fornire utili informazioni sull’effetto del consumo di prodotti nutraceutici da parte di volontari sani o in modelli animali. I vantaggi di usare l’urina come matrice di studio sono correlati alla scarsa invasività di campionamento, al semplice trattamento pre-analitico dei campioni, alla possibilità di progettare e condurre esperimenti a lungo termine ed alla possibilità di quantificare alcuni markers di stress ossidativo. Sulla base della loro attuale diffusione sul mercato e dei dati di bioattività disponibili in letteratura, per il lavoro di tesi qui presentato sono stati presi in esame tre prodotti nutraceutici, contenenti rispettivamente estratti secchi di Polygonum cuspidatum Sieb. et Zucc. (contenente resveratrolo), Vaccinium macrocarpon Aiton (cranberry, contenente proantocianidine di tipo A) e semi verdi di Coffea canephora Pierre ex Froehn. (GCBE, contenente derivati dell’acido clorogenico). Nella prima parte di lavoro sono stati studiati gli effetti del consumo di un estratto secco di Polygonum cuspidatum per 49 giorni in ratti adulti sani, impiegando un approccio metabolomico combinato NMR/UPLC-MS. Per studiare l’effetto “anti-aging” attribuito al resveratrolo, sono stati sviluppati dei modelli multivariati in cui sono stati posti a confronto il gruppo “trattato” ed il gruppo di controllo; da questi sono stati selezionati ed identificati specifici biomarkers di invecchiamento, i quali livelli urinari sono stati poi monitorati per tutto il corso dell’esperimento. Un simile approccio UPLC-MS è stato in seguito impiegato per studiare l’attività ex vivo di un estratto secco di cranberry contro un ceppo di Escherichia coli uropatogenico. In questo caso sono stati disegnati due esperimenti indipendenti, in cui gli effetti del trattamento sono stati studiati rispettivamente in ratti sani ed in volontari umani. Nel primo esperimento è stato somministrato un estratto secco di cranberry standardizzato in procianidine per 35 giorni a ratti Sprague-Dawley, per mimare un consumo prolungato di cranberry da parte di pazienti umani. Settimanalmente è stata effettuata la raccolta delle urine delle 24 ore, ed i campioni raccolti sono stati analizzati mediante un approccio untargeted UPLC-MS. Impiegando lo stesso modello animale, è stata effettuata una singola somministrazione di cranberry e la variazione della composizione urinaria è stata studiata a 2, 4, 8 e 24 ore dopo il trattamento. Gli stessi campioni sono stati utilizzati per testarne le proprietà antiadesive contro Escherichia coli e per determinare i markers urinari correlati all’assunzione di cranberry, grazie all’impiego di tecniche statistiche multivariate ed allo sviluppo di specifici metodi cromatografici atti alla determinazione di PAC-A intatte in matrice urinaria. Nel secondo esperimento, ai volontari umani sani è stato chiesto di consumare un integratore contenente 360 mg di estratto secco di cranberry e 100 mg di quercetina. I campioni urinari sono stati raccolti a 2, 4, 6, 8 e 24 ore a seguito del trattamento e le loro proprietà antiadesive sono state testate contro un ceppo di E. coli uropatogenico. In modo da correlare l’attività biologica osservata in vitro con la modifica composizionale indotta dal trattamento, sono stai impiegati degli approcci LC-MS targeted e untargeted. Infine, è stato condotto uno studio clinico su un piccolo numero di volontari sani per studiare gli effetti di una integrazione con 400 mg di GCBE per 30 giorni. I campioni urinari delle 24 ore sono stati raccolti settimanalmente ed in seguito analizzati mediante LC-MS ed analisi statistica multivariata. Sono state eseguite analisi targeted per quantificare biomarkers urinari di stress ossidativo, al fine di valutare la potenziale attività antiossidante di GCBE in vivo.

Per secoli, i prodotti naturali e i loro derivati hanno fornito una ricca fonte di composti per lo sviluppo di nuovi immunomodulatori. Gli immunomodulatori naturali possono fornire la chiave per controllare e, infine, sconfiggere i disturbi che colpiscono il sistema immunitario, stimolando o inibendo la risposta immunitaria con pochi effetti collaterali negativi. Molti di questi composti sono attualmente in fase di sperimentazione clinica, in particolare come agenti antiossidanti, antimicrobici e antitumorali. Tuttavia, la funzione e il meccanismo di azione dei prodotti naturali, e il modo in cui interagiscono con il sistema immunitario, devono ancora essere ampiamente esplorati. Negli ultimi anni, la conoscenza del ruolo dei macrofagi nel contesto dell'infiammazione ha aperto numerose nuove strade, tra cui la possibilità di intervento terapeutico mirato sfruttando la plasticità intrinseca dei macrofagi per il trattamento di patologie infiammatorie acute e croniche. I recettori Toll-simili (TLR), incluso TLR4, svolgono un ruolo cruciale nelle malattie a base infiammatoria; pertanto, la via di segnalazione di TLR4 è stata identificata come bersaglio terapeutico per l'intervento farmacologico. Questo lavoro mira a valutare il potenziale dei fitoestratti e delle sostanze fitochimiche di influenzare la via di segnalazione di TLR4 in un modello cellulare di macrofago. Nello specifico, sono stati testati estratti ottenuti da chicchi di caffè verde (GCE) e tostato (RCE), nonché acido clorogenico puro (5-CQA). Inoltre, è stato valutato l'effetto antinfiammatorio della palmitoiletanolamide (PEA) e del suo analogo sintetico RePEA. Come modello in vitro sono stati impiegati macrofagi originati da monociti umani, derivanti dalla differenziazione di una linea cellulare (THP-1) e/o da monociti umani primari. Il saggio MTT è stato utilizzato per determinare gli effetti citotossici dei trattamenti. L'attivazione di TLR4 è stata stimolata mediante esposizione delle cellule all'endotossina batterica LPS (E. coli) in presenza o assenza di trattamento. Sono stati valutati diversi parametri: produzione di citochine pro-infiammatorie, ma anche attivazione e traslocazione nucleare dei mediatori di segnalazione intracellulare. Questi parametri sono stati misurati applicando differenti tecniche di biologia cellulare e molecolare, principalmente test di immunoassorbimento enzimatico (ELISA), immunofluorescenza e immunofissazione (Western blot). Inoltre, abbiamo impiegato diverse cellule transfettate stabilmente disponibili in commercio come strumenti per studiare il meccanismo d'azione del nostro estratto o della nostra molecola, rispettivamente le cellule THP1-XBlue™, RAW-Blue™ e HEK-Blue™. I risultati chiave includono un marcato effetto inibitorio, dose-dipendente, degli estratti di caffè verde e tostato verso il rilascio di interferone-β (IFN-β) dopo la stimolazione con LPS. Coerentemente, l'acido clorogenico, un importante componente polifenolico degli estratti di caffè, ha mostrato un'attività biologica comparabile. Complessivamente, i risultati ottenuti forniscono nuove prove sugli effetti immunomodulatori e sul meccanismo d'azione degli estratti di caffè e dell'acido clorogenico, in particolare come modulatori della via di segnalazione pro-infiammatoria mediata da TLR4. Inoltre, la capacità della PEA di ridurre il rilascio di TNF-α da parte delle cellule microgliali stimolate con LPS è stata corroborata anche nel nostro modello di macrofagi, confermando il suo potenziale antinfiammatorio. Inoltre, RePEA, un analogo sintetico della PEA progettato per essere degradato più lentamente, si è rivelato più attivo del suo composto originario. Questi risultati aiutano a convalidare le suddette molecole naturali, 5-CQA e PEA, ma anche RePEA, come potenziali nuovi candidati per ulteriori indagini precliniche per il trattamento delle malattie autoimmuni e infiammatorie.
For centuries, natural products and their derivatives have provided a rich source of compounds for the development of new immunomodulators in the treatment of human diseases. Natural immune modulators may provide the key to control and ultimately defeat disorders affecting the immune system, by either up- or down-regulating the immune response with few adverse side effects. Many of these compounds are currently undergoing clinical trials, particularly as anti-oxidative, anti-microbial, and anti-cancer agents. However, the functions and mechanisms of action of natural products, and how they interact with the immune system, has yet to be extensively explored. In recent years, the increasing body of knowledge regarding the role of macrophages in the steady-state and in the context of inflammation has opened diverse new avenues of investigation and possibilities for therapeutic intervention targeting the inherent plasticity of macrophages for the treatment of acute and chronic inflammatory disease. Toll-Like Receptors (TLRs), including TLR4, play a crucial role in inflammatory-based diseases, therefore TLR4 signalling has been identified as a therapeutic target for pharmacological intervention. This work aims to screen and investigate the potential of phytoextracts and phytochemicals to affect TLR4 signalling in a macrophage-like cell model. Specifically, extracts from green (GCE) and roasted (RCE) coffee beans as well as pure chlorogenic acid (5-CQA) were tested. Also, the anti-inflammatory effect of palmitoylethanolamide (PEA), and its synthetic analogue RePEA, was assessed. Human monocyte-derived macrophages, deriving from the differentiation of a monocytic cell line (THP-1) and/or from human primary CD14+ monocytes, were employed as an in vitro model. MTT was used to determine cytotoxic effects of the treatments. TLR4 activation was stimulated by exposure of cells to bacterial endotoxin LPS (E. coli), in presence or absence of treatments. Different readouts were evaluated: endpoint pro-inflammatory cytokines production, as well as phosphorylation and nuclear translocation of intracellular signalling mediators. These parameters were measured applying different cellular and molecular techniques, mainly enzyme-linked immunosorbent assay (ELISA), High Content Analysis (immunofluorescence microscopy), and Western blot. Alongside, we employed different commercially available stable transfected cells as tools to investigate the mechanism of action of our tested extract or molecule, THP1-XBlue™, RAW-Blue™ and HEK-Blue™ cells, respectively. Key findings include a dramatic, dose-dependent, inhibitory effect of both green and roasted coffee extracts towards interferon-β (IFN-β) release, upon LPS stimulation. Consistently, chlorogenic acid, a major polyphenolic component of coffee extracts, showed a comparable biological activity. Additionally, novel evidence towards the immunomodulatory effects and mechanism of action of coffee extracts and chlorogenic acid as modulators of TLR4-related pro-inflammatory signalling have been provided. Alongside, PEA capability of reducing TNF-α release from LPS-stimulated microglial cells, was corroborated in our macrophage model also, confirming its anti-inflammatory potential. Moreover, RePEA, a synthetic PEA analogue designed to be degraded slower, was revealed to be more active than its parent compound. These experimental data demonstrate that natural products may act as lead molecules for the development of safe and effective immunomodulators. Taken together, these findings help to validate the above-mentioned natural molecules, 5-CQA and PEA, but also RePEA, as potential novel candidates for further preclinical investigations for the treatment of inflammatory-based disorders.

This diploma thesis is focused on the development of organic UV filters. Organic UV filters were extracted from natural resources and encapsulated into nanomaterial-like delivery systems such as liposomes and nanofibres. SPF of particular extracts and carriers with encapsulated extracts were measured. All of the prepared extracts as well as carriers were characterised for their content of natural substances like phenolic compounds and their antioxidant acitvity, stability, cytotoxicity, micriobial acitivity and their safety were studied too. All of the prepared materials were evaluated as suitable for use in comestic industry. However, in a future, it would be appropriate to add to the study other experimental methods to increase the active substances and at the same time increase the SPF protection factor.

Coffee is the most traded food in the world. The coffee industry has a great economic and social relevance worldwide. The sensory and functional properties of the product are highly important for the consumers, and therefore, technologies that promote quality preservation are highly valued in coffee processing. In the production of freezedried coffee, freeze concentration is used to remove water from the extract. Water removal in freeze concentration is achieved by cooling the solution until ice crystals form and separate. Freeze concentration is a technology known for its ability to preserve the quality of the product thanks to low processing temperatures. Three techniques are used according to ice crystal growth: suspension, film (progressive or falling-film) and block (total or partial). Suspension freeze concentration is the most implemented technique at the industrial level. This is an efficient technique in terms of ice purity and increased concentration; however, it requires complex systems for ice separation and many moving parts, which increases the initial and operating costs. For this reason, other freeze concentration techniques have been studied. Different techniques, such as falling-film freeze concentration, and block freeze concentration are being developed seeking to reduce operational costs. In the present work, block and falling-film freeze concentration techniques used to concentrate aqueous coffee extract were studied. Equipment to study those techniques was designed and implemented. The effect of the operational variables of block and falling-film freeze concentration on separation efficiency was established. Preservation of bioactive compounds, volatile compounds, antioxidant activity, and sensory quality of the coffee extract when using freeze concentration was demonstrated. Finally, an operational strategy was proposed to integrate the studied techniques. Separation efficiency obtained with this process was comparable to industrial standards. The project was developed as a doctoral thesis under joint supervision by the Ph.D. in Biosciences of the University of La Sabana in Bogotá, Colombia and the Agribusiness Technology and Biotechnology Doctorate of the Technical University of Catalonia in Barcelona, Spain. Five papers were published as a result of the present work
El café es el alimento más comercializado en el mundo y por esto es alta su importancia económica y social. En la industria del café, la calidad sensorial y funcional de la bebida es un parámetro de alta importancia, por lo cual se promueve el uso de tecnologías de proceso que permitan su preservación. En el proceso de obtención de café soluble liofilizado se utiliza la crioconcentración como una etapa para la eliminación parcial del agua del extracto. La crioconcentración es una tecnología para la eliminación de agua de soluciones mediante su enfriamiento hasta la formación y separación de cristales de hielo. Es una técnica que puede preservar la calidad del producto debido a las bajas temperaturas que maneja. Existen tres técnicas de crioconcentración: suspensión, película y bloque. La única técnica disponible comercialmente a nivel mundial es la crioconcentración en suspensión. Esta es una técnica que logra altas eficiencias de separación pero los equipos requieren gran número de partes móviles por lo cual es relativamente costosa. Debido a esto se busca el desarrollo de técnicas más simples que a la vez consigan una alta eficiencia en la separación. La crioconcentración en película descendente y en bloque son nuevas técnicas que se han propuesto como alternativas más simples que pueden reducir costos operacionales. En el presente proyecto se estudió la crioconcentración en bloque total y en película descendente para la obtención de extractos concentrados de café. Se realizó el diseñó de una unidad de estudios para la crioconentración. Igualmente, se estableció el efecto de las variables operativas de la crioconcentración en bloque y en película sobre la eficiencia de la separación y se demostró la preservación de los componentes bioactivos, la preservación de los componentes volátiles y de la calidad sensorial del extracto de café. Se obtuvieron modelos matemáticos para la predicción del coeficiente de distribución en el hielo que permite predecir el comportamiento de la crioconcentración. Finalmente, se propuso una estrategia operativa para integración de las técnicas estudiadas que permite obtener eficiencias de separación acordes con los estándares industriales. El proyecto se desarrolló bajo la modalidad de Cotutela de Tesis Doctoral en forma conjunta entre el Doctorado en Biociencias de la Universidad de La Sabana en Bogotá, Colombia y el Doctorado en Tecnología Agroalimentaria y Biotecnología de la Universidad Politécnica de Cataluña en Barcelona, España. Como resultado del proyecto se publicaron cinco artículos en revistas indexadas.
El cafè és l'aliment més comercialitzat del món i té una gran importància econòmica i social. En la indústria del cafè, la qualitat sensorial i funcional de la beguda és un paràmetre important la qual cosa incentiva l'ús de tecnologies de procés que permetin mantenir-ne la qualitat. Durant el procés d'obtenció de cafè liofilitzat s'utilitza la crioconcentració com etapa prèvia d'eliminació de part de l'aigua continguda en la solució. La crioconcentració és una tecnologia que permet l'eliminació d'aigua d'una solució a través del seu refredament fins a la formació i la separació dels cristalls de gel. Es tracta d'una tècnica que pot preservar la qualitat del producte a causa de les baixes temperatures utilitzades. Hi ha tres tècniques de crioconcentració: suspensió, pel·lícula i bloc. La única tècnica disponible comercialment arreu del món és la crioconcentració en suspensió. Aquesta és una tècnica que aconsegueix una gran eficiència en la separació, però és relativament cara per la qual cosa es busca el desenvolupament de tècniques més senzilles que al mateix temps aconsegueixin una alta eficiència de separació. La crioconcentració de pel·lícula descendent i en bloc es mostren com a alternatives. En aquest projecte hem estudiat la crioconcentració en bloc total i en pel·lícula descendent per a la producció d'extractes concentrats de cafè. S'ha dissenyat una unitat d'estudi per a la crioconcentracio. També s'ha establert l'efecte de les variables operatives de la crioconcentració en bloc i pel·lícula sobre l'eficàcia de la separació i s'ha demostrat la preservació de compostos bioactius, la preservació dels components volàtils i de la qualitat sensorial de l'extracte de cafè. S’han obtingut models matemàtics per a la predicció del coeficient de distribució en el gel que li permeten predir el comportament de la crioconcentració. Finalment, es proposa una estratègia operativa per a la integració de les tècniques estudiades permetent obtenir eficiències de separació coherents amb estàndards de la indústria. El projecte s’ha desenvolupat en forma de tesi cotutelada conjuntament entre el doctorat en Biociències de la Universidad de La Sabana de Bogotà, Colòmbia i el doctorat en Tecnologia dels aliments i Biotecnologia de la Universitat Politècnica de Catalunya a Barcelona, Espanya. Arran del projecte hi ha cinc articles publicats en revistes indexades.

Orientador: Telma Teixeira Franco
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Quimica
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Resumo: Polissacarídeos são os principais constituintes do café verde, torrado e solúvel, sendo principalmente galactomananos e arabinogalactanos. Um aspecto importante em relação a estes polissacarídeos é a insolubilidade, umas das possíveis razões para a formação de sedimentos na produção de café solúvel, reduzindo o rendimento do processo. Em face disto, o objetivo deste trabalho foi investigar a redução de sedimentos em extrato de café pela ação de enzimas. Diversas preparações comerciais de pectinases foram selecionadas e suas diferentes atividades determinadas. Rohapect B1L apresentou a maior atividade de mananase. Adicionalmente, a maioria das preparações estudadas apresentou outras atividades enzimáticas, tais como mananase, endoglucanase, xilanase, além da atividade atestada pelos fabricantes. Frações solúveis e insolúveis do extrato de café e sedimento foram preparadas e suas composições determinadas. Os principais componentes do extrato de café e sua fração insolúvel foram carboidratos e proteínas, enquanto que a fração insolúvel do sedimento apresentou também uma fração significativa de lignina. Pela análise dos carboidratos, galactose, arabinose e manose foram os principais monossacarídeos obtidos após hidrólise ácida, confirmando a presença de galactomananos e arabinogalactanos. Galactomanano com baixo grau de ramificação foi o principal polissacarídeo encontrado nas frações insolúveis. Biopectinase CCM, Rohapect B1L, Pectinase 444L e Galactomananase ACH foram as preparações enzimáticas mais eficientes na redução de sedimento do extrato de café, sendo Rohapect B1L e Galactomananase ACH as mais viáveis, cujas concentrações ótimas foram 0,3 e 0,1 mgproteína/gsubstrato, respectivamente. A massa molecular média dos components do extrato de café foi 18 kDa, a qual decresceu 6,6% após hidrólise com Rohapect B1L. O principal açúcar liberado por esta enzima foi a manose, sugerindo sua ação sobre as cadeias de mananos do café, devido a alta atividade de mananase. Os extratos hidrolisados pelas preparações enzimáticas Rohapect B1L e Galactomananase ACH foram avaliados sensorialmente. Provadores treinados verificaram uma pequena a moderada diferença entre os extratos hidrolisados e o controle; entretanto, o tratamento enzimático não alterou a aceitação das amostras por parte dos consumidores. Os resultados mostraram boas perspectivas para a utilização de enzimas no processo de redução de sedimentos em extratos de café solúvel
Abstract: Polysaccharides are the main components of green, roasted and soluble coffee, and they are mainly galactomannans and arabinogalactans. An important aspect about these polysaccharides is the insolubility, possibly one of the reasons for the sediments formation in the production of instant coffee, reducing the yield of the process. Thus, the aim of this work was to investigate the reduction of sediments in coffee extract by the action of enzymes. Several commercial preparations of pectinases were selected and their different activities were determined. Rohapect B1L presented the highest mannanase activity. Most of the commercial pectinases assayed presented other enzyme activities, like mannanase, endoglucanase, xylanase, besides the activity stated by the manufacturers. Soluble and insoluble fractions from coffee extract and sediment were prepared and their chemical composition determined. The main components of extract and its insoluble fraction were carbohydrates and proteins, while the insoluble fraction of sediment presented also a significant amount of lignin. Based on the carbohydrate analysis, galactose, arabinose and mannose were the main monosaccharides obtained after acid hydrolysis, confirming the presence of galactomannans and arabinogalactans. Galactomannan with low degree of branching was found to be the main polysaccharide of the insoluble fractions. Biopectinase CCM, Rohapect B1L, Pectinase 444L and Galactomannanase ACH were found to be themost effective enzyme preparations on the sediment reduction of coffee extract, being Rohapect B1L and Galactomannanase ACH the more viable ones, which optimumconcentrations were 0.3 and 0.1 mgprotein/gsubstrate, respectively. The average molecular weight of the coffee extract components was 18 kDa, which decreased 6.6% after hydrolysis with Rohapect B1L. The main sugar released by this enzyme preparation was mannose, suggesting its action on coffee mannans, due to the high activity of mannanase. The extracts hydrolyzed by Rohapect B1L and Galactomannanase ACH were evaluated for the sensory quality. Trained panelists indicated a small to moderate difference between the hydrolyzed extracts and the control; however, the enzymatic treatment did not alter the consumers¿ acceptance of the coffee extract. The results showed good perspectives for the use of enzymes in reducing sediments in coffee extracts
Doutorado
Desenvolvimento de Processos Químicos
Doutor em Engenharia Química

To investigate nematicidal activity against the root-lesion nematode, Pratylenchus coffeae, the methanolic extracts were obtained from 5 medicinal plants in Vietnam. Methanol extracts of the 5 samples were screened for nematicidal activity against Pratylenchus coffeae in vitro. Of the plant extracts tested, a 5 mg/ml concentration of Terminalia nigrovenulosa extract showed the highest level (95.0%) of nematicidal activity against Pratylenchus coffeae at 9 h after treatment. The remainder of the plant extracts was followed by Cinnamomum camphora (66.7%), Jasminum suptriplinerve (30.8%), Premna integrifolia (6.7%), and Treptocaulon juventas (5.8%). A 2.0 mg/ml concentration of T. nigrovenulosa resulted in 13.3, 42.5, 62.5 and 86.7% at 1, 3, 5 and 7 h after treatment, respectively against Pratylenchus coffeae. Concentration of 0.1, 0.5, 1.0 and 2.0 mg/ml of T. nigrovenulosa resulted in 26.7, 71.7, 78.3 and 86.7% effectiveness respectively, at 7 h after treatment. Also, at 3 days after exposure to T. nigrovenulosa, hatch was inhibited by 60.0, 45.8, 17.5 and 5.8% at 0.1, 0.5, 1.0 and 2.0 mg/ml, respectively. Hatch was inhibited by 65.0, 50.8, 21.7 and 6.7% at 0.1, 0.5, 1.0 and 2.0 mg/ml respectvely, at 6 days after exposure to T. nigrovenulosa. The mortality rate and hatch inhibition increased with increasing incubation time for crude extract of T. nigrovenulosa
Trong nghiên cứu này, 5 cây thuốc (Cinnamomum camphora, Jasminum suptriplinerve, Premna integrifolia, Terminalia nigrovenulosa, Treptocaulon juventas) đã được sử dụng làm nguyên liệu chiết xuất bằng methanol để thử hoạt tính kháng tuyến trùng Pratylenchus coffeae. Kết quả cho thấy chiết xuất từ cây Terminalia nigrovenulosa biểu hiện hoạt tính kháng tuyến trùng cao nhất (95,0%) sau 9 giờ xử lý với nồng độ 5 mg/ml. Hoạt tính kháng tuyến trùng của các chất chiết xuất được biểu hiện theo thứ tự giảm dần lần lượt là C. camphora (66,7%), J. suptriplinerve (30,8%), P. integrifolia (6,7%) và T. juventas (5,8%). Với nồng độ 2 mg/ml của chất chiết xuất từ T. nigrovenulossa biểu hiện hoạt tính gây chết tuyến trùng Pratylenchuss coffeae là 13,3; 42,5; 62,5 và 86,7% sau 1, 3, 5 và 7 giờ xử lý theo thứ tự. Ở cùng thời điểm sau xử lý 7 giờ, các nồng độ 0,1; 0,5; 1,0 và 2,0 mg/ml chiết xuất của T. nigrovenulossa có hoạt tính gây chết tuyến trùng Pratylenchus coffeae lần lượt là 26,7; 71,7; 78,3 và 86,7%. Bên cạnh đó, chất chiết xuất của T. nigrovenulossa cũng cho thấy tỷ lệ ức chế trứng nở cao. Cụ thể là sau 3 ngày xử lý với chất chiết xuất của T. nigrovenulossa, tỷ lệ ức chế trứng không nở là 60,0; 45,8; 17,5 và 5,8% at 0,1; 0,5; 1,0 và 2,0 mg/ml theo thứ tự. Sau 6 ngày xử lý với chất chiết xuất của T. nigrovenulossa, tỷ lệ ức chế trứng nở là 65,0; 50,8; 21,7 và 6,7% tại nồng độ 0,1; 0,5; 1,0 và 2,0 mg/ml theo thứ tự. Tỷ lệ gây chết và tỷ lệ ức chế của chất chiết xuất phụ thuộc vào cả thời gian và nồng độ xử lý

To investigate nematicidal activity against the root-lesion nematode, Pratylenchus coffeae, the methanolic extracts were obtained from 5 medicinal plants in Vietnam. Methanol extracts of the 5 samples were screened for nematicidal activity against Pratylenchus coffeae in vitro. Of the plant extracts tested, a 5 mg/ml concentration of Terminalia nigrovenulosa extract showed the highest level (95.0%) of nematicidal activity against Pratylenchus coffeae at 9 h after treatment. The remainder of the plant extracts was followed by Cinnamomum camphora (66.7%), Jasminum suptriplinerve (30.8%), Premna integrifolia (6.7%), and Treptocaulon juventas (5.8%). A 2.0 mg/ml concentration of T. nigrovenulosa resulted in 13.3, 42.5, 62.5 and 86.7% at 1, 3, 5 and 7 h after treatment, respectively against Pratylenchus coffeae. Concentration of 0.1, 0.5, 1.0 and 2.0 mg/ml of T. nigrovenulosa resulted in 26.7, 71.7, 78.3 and 86.7% effectiveness respectively, at 7 h after treatment. Also, at 3 days after exposure to T. nigrovenulosa, hatch was inhibited by 60.0, 45.8, 17.5 and 5.8% at 0.1, 0.5, 1.0 and 2.0 mg/ml, respectively. Hatch was inhibited by 65.0, 50.8, 21.7 and 6.7% at 0.1, 0.5, 1.0 and 2.0 mg/ml respectvely, at 6 days after exposure to T. nigrovenulosa. The mortality rate and hatch inhibition increased with increasing incubation time for crude extract of T. nigrovenulosa.
Trong nghiên cứu này, 5 cây thuốc (Cinnamomum camphora, Jasminum suptriplinerve, Premna integrifolia, Terminalia nigrovenulosa, Treptocaulon juventas) đã được sử dụng làm nguyên liệu chiết xuất bằng methanol để thử hoạt tính kháng tuyến trùng Pratylenchus coffeae. Kết quả cho thấy chiết xuất từ cây Terminalia nigrovenulosa biểu hiện hoạt tính kháng tuyến trùng cao nhất (95,0%) sau 9 giờ xử lý với nồng độ 5 mg/ml. Hoạt tính kháng tuyến trùng của các chất chiết xuất được biểu hiện theo thứ tự giảm dần lần lượt là C. camphora (66,7%), J. suptriplinerve (30,8%), P. integrifolia (6,7%) và T. juventas (5,8%). Với nồng độ 2 mg/ml của chất chiết xuất từ T. nigrovenulossa biểu hiện hoạt tính gây chết tuyến trùng Pratylenchuss coffeae là 13,3; 42,5; 62,5 và 86,7% sau 1, 3, 5 và 7 giờ xử lý theo thứ tự. Ở cùng thời điểm sau xử lý 7 giờ, các nồng độ 0,1; 0,5; 1,0 và 2,0 mg/ml chiết xuất của T. nigrovenulossa có hoạt tính gây chết tuyến trùng Pratylenchus coffeae lần lượt là 26,7; 71,7; 78,3 và 86,7%. Bên cạnh đó, chất chiết xuất của T. nigrovenulossa cũng cho thấy tỷ lệ ức chế trứng nở cao. Cụ thể là sau 3 ngày xử lý với chất chiết xuất của T. nigrovenulossa, tỷ lệ ức chế trứng không nở là 60,0; 45,8; 17,5 và 5,8% at 0,1; 0,5; 1,0 và 2,0 mg/ml theo thứ tự. Sau 6 ngày xử lý với chất chiết xuất của T. nigrovenulossa, tỷ lệ ức chế trứng nở là 65,0; 50,8; 21,7 và 6,7% tại nồng độ 0,1; 0,5; 1,0 và 2,0 mg/ml theo thứ tự. Tỷ lệ gây chết và tỷ lệ ức chế của chất chiết xuất phụ thuộc vào cả thời gian và nồng độ xử lý.

[ES] La presente Tesis Doctoral se ha centrado en el aislamiento y caracterización de materiales celulósicos y extractos activos, procedentes de las cascarillas de arroz y café, y su incorporación a películas de almidón y mezclas compatibilizadas de almidón-PLA, para mejorar sus propiedades funcionales como materiales para el envasado de alimentos. Las fibras de celulosa (CF) se obtuvieron mediante tratamiento alcalino y de blanqueo, con un rendimiento de 41 y 53 g fibras/100 g cascarilla, respectivamente para cascarilla de arroz y café. Los nanocristales de celulosa (CNC) se aislaron de las fibras mediante hidrólisis ácida, con un rendimiento del 5% respecto a las fibras y con alta cristalinidad (90-92%), resistencia térmica y relación de aspecto (L/d: 20-40). Los compuestos activos se obtuvieron mediante extracción hidrotérmica (180 ºC; 9,5 bares), con un rendimiento de 17-18 g/ 100 g de cascarilla. Dichos extractos exhibieron capacidad antioxidante (EC50: 5,37-5,29 mg sólidos extraídos/ mg DPPH) y antimicrobiana (cuantificada en términos de concentración mínima inhibitoria: MIC) frente a L. innocua (MIC: 48-52 mg polvo/mL) y E. coli (MIC: 50-66 mg polvo/mL). Los materiales celulósicos procedentes de cascarilla de arroz y café se incorporaron a películas de almidón termoplástico (TPS), obtenidas mediante mezclado en fundido y moldeo por compresión. El módulo elástico aumentó un 186 y 121% cuando se incorporó a la matriz un 1% (p/p) de CNC de cascarilla de arroz y café, respectivamente. Del mismo modo, las CF se añadieron a las películas de TPS al 1, 5 y 10 pt%. Ambas CF aumentaron la rigidez y redujeron la extensibilidad de los films, aunque las CF de cascarilla de café mantuvieron mejor la ductilidad al 1 y 5% (p/p). La permeabilidad al vapor de agua de las películas de TPS no se redujo en los materiales compuestos, aunque la permeabilidad al oxígeno se redujo en aproximadamente un 17%. Al incorporar extractos activos a los films de almidón, mejoraron sus propiedades de tracción; el módulo elástico aumentó un 350%, a la vez que se hicieron menos extensibles. Las fibras de celulosa de ambos residuos fueron más efectivas como agentes de refuerzo en los films con extractos sólidos que en los de almidón solo. Se estudiaron también mezclas de almidón-PLA utilizando como compatibilizador policaprolactona funcionalizada con anhídrido maléico y/o glicidil metacrilato (PCLMG o PCLG). Se analizó el efecto de la proporción de PLA en la mezcla (20 y 40% respecto al almidón), y la de ambos compatibilizadores (2,5 y 5%), en las propiedades de los films. Los análisis de la microestructura, el comportamiento térmico y las propiedades funcionales (mecánicas, ópticas y de barrera) de los films, demostraron que sustituir el 20% del almidón por PLA e incorporar el 5% de PCLG podría ser una buena estrategia para obtener materiales adecuados para envasado de alimentos. Además, se estudió el efecto de la adición de rellenos celulósicos (CF y CNC) y del extracto antioxidante de cascarilla de café en la mezcla de almidón-PLA compatibilizada seleccionada. Las propiedades antioxidantes de los films se probaron a través de su eficacia para preservar al aceite de girasol de la oxidación. Se observaron diferencias significativas en las propiedades funcionales de los films cuando los CNC se incorporaron mediante dos métodos diferentes. El efecto de refuerzo de los materiales celulósicos en mezclas de S-PLA fue menos notable que en las películas de almidón, probablemente debido a la superposición del efecto de refuerzo de PLA. El extracto antioxidante no mejoró el comportamiento mecánico en la mezcla, pero le confirió capacidad antioxidante, adecuada para aplicaciones en el envasado de alimentos.
[CAT] La present Tesi Doctoral s'ha centrat en l'aïllament i caracteritzaciò de materials cel.lulòsics i extractes actius, procedents de pellorfa d'arròs i café, i la seua incorporació a pel·lícules de midó i mescles compatibilitzades de midò-PLA, per a millorar les seues propietats funcionals com materials per al envasat d'aliments. Les fibres de cel.lulosa (CF) s'obtingueren mitjançant tractament alcalí i de blanqueig, amb un rendiment de 41 i 53 g fibres/100g pellorfa, respectivament per a pellorfa d'arròs i cafè. Els nanocristalls de cel·lulosa (CNC) es van aïllar de les fibres de cel·lulosa per mig d'hidròlosi àcida, amb un rendiment del 5% respecte a les fibres; en tots dos casos, amb alta cristal·línitat (90-92%), resistència tèrmica i relaciò d'aspecte (L/d: 20-40). Els composts actius s'obtingueren mitjançant l'extracció hidrotèrmica (180 ºC; 9,5 bars), amb un rendiment del 17-18 g/100 g de pellorfa. Aquests composts exhibiren capacitat antioxidant (EC50: 5,37-5,29 mg extracte solit/ mg DPPH) i antimicrobiana, (quantificada en termes de concentració mínima inhibitòria: CMC) enfront a L. innocua (MIC: 48-52 mg pols/mL) i E. coli (MIC: 50-66 mg pols/ mL). Els materials cel·lulòsics procedents de pellorfa d'arròs i cafè es van incorporar a pel·lícules de midó termoplàstic (TPS), obtingudes mitjançant mesclat en fos i modelatge per compressió. El mòdul elàstic va augmentar un 186 i 121% quan es va incorporar a la matriu un 1 pt% CNC de pellorfa d'arròs i café, respectivament. De la mateixa manera, les CF es van afegir a les pel·lícules de TPS al 1, 5 i 10 pt%. Ambdues CF va augmentar la rigidesa de les pel·lícules i es va reduir la seua capacitat d'estirament. No obstant, les CF de pellorfa de cafè mantingueren millor la ductilitat al 1 i 5%. La permeabilitat al vapor d'aigua de les pel·lícules de TPS no es va reduir en els materials compostos, encara que la permeabilitat a l'oxigen es va reduir en aproximadament un 17%. A l'incorporar extractes actius a les pel·lícules de midó, milloraren les propietats de tracció de les pel·lícules ; el mòdul elàstic va augmentar un 350%, mentre que les pel·lícules es feren menys extensibles. Les CF dels dos residus foren més efectives com agents de reforç en pel·lícules que contenien extractes actius, que en pel·lícules de midó pur. També es van estudiar mescles de midò-PLA utilitzant com a compatibilitzador policaprolactona funcionalitzada amb anhídrid maleic i/o glicidil metacrilat (PCLMG o PCLG). Es va analitzar l'efecte de la proporció de PLA en la mescla (20 i 40% respecte al midó), i de la tots dues compatibilitzadors (2,5 i 5%), en les propietats de les pel·lícules. Els anàlisis de la microestructura, el comportament tèrmic i les propietats funcionals (mecàniques, óptiques i de barrera) de les pel·lícules, demostraren que substituir el 20% del midó per PLA i incorporar el 5% de PCLG podria ser una bona estratègia per a obtindré pel·lícules adequades per a l'envasat d'aliments. A demés, es va estudiar l'efecte de l'addició de reforçaments cel·lulòsics (CF i CNC) i extracte antioxidant de pellorfa de cafè, en mescles de midó-PLA compatibilitzades. Les propietats antioxidants de les pel·lícules s'analitzaren a través de la seua eficàcia per a preservar de l'oxidació l'oli de gira-sol. S'observaren diferències significatives en les propietats funcionals de les pel·lícules quan els CNC s'incorporaren mitjançant dos mètodes diferents. L'efecte de reforç dels materials cel·lulòsics en mescles de S-PLA va ser menys notable que en les pel·lícules de midó, provablement degut a la superposició de l'efecte de reforç del PLA. L'extracte antioxidant no va millorar el comportament mecànic en les mescles, però li va conferir la capacitat antioxidant adequada per a aplicacions a l'envasat d'aliments.
[EN] This Doctoral Thesis has focused on the isolation and characterisation of cellulosic materials and active extracts from coffee and rice husks, and their incorporation into starch films and starch-PLA compatibilised blend films in order to improve their functional properties as food packaging materials. Cellulose fibres were obtained through alkali and bleaching treatment with a final yield of 41 and 53 g fibres/100 g husk, respectively for rice and coffee husks. Cellulose nanocrystals were isolated from the bleached fibres by acid hydrolysis, with a yield of 5% with respect to bleached fibres, in both cases, with high crystallinity (90-92%), thermal resistance and aspect ratio (L/d: 20-40). The active compounds were obtained by hydrothermal extraction (180 ºC, 9.5 bar) with yields of 17 -18 g/100 g husks. They exhibited antioxidant properties (EC50: 5.37-5.29 mg extract solids/mg DPPH) and antibacterial activity against L. innocua (MIC: 48-52 mg powder/mL) and E. coli (MIC: 50-66 mg powder/mL), which were quantified in terms of the minimal inhibitory concentration. Cellulosic material from rice and coffee husks were incorporated into thermoplastic starch films (TPS) by melt blending and compression moulding. The elastic modulus increased by 186 and 121% when 1 wt% of cellulose nanocrystals (CNC) from rice and coffee husks, respectively, was incorporated into the matrix. Likewise, cellulose fibres (CF) were incorporated into TPS films at 1, 5 and 10 wt%. Both CF increased the film stiffness while reducing its stretchability. However, CF from coffee husk better maintained the film ductility at 1 and 5 wt%. The water vapour permeability of TPS films was not reduced in composites, although oxygen permeability was lowered by about 17%. When active extracts were incorporated into starch films, they improved the tensile properties; the elastic modulus increased by about 350%, while films became less stretchable. The cellulosic fibres from both residues were more effective as reinforcing agents in films containing extract solids than in net starch films. Starch-PLA blend films were also studied using grafted polycaprolactone with maleic anhydride and/or glycidyl methacrylate (PCLMG or PCLG) as compatibilisers. The effect of both the PLA ratio in the blend (20 and 40% with respect to starch) and the amount of both compatibilisers (2.5 and 5%) on the film properties was analysed. The analyses of microstructure, thermal behaviour and functional properties (mechanical, optical and barrier) of the films led to the conclusion that substituting 20% of the starch by PLA, and incorporating 5% of PCLG would be a good strategy to obtain films suitable for food packaging. The effect of the addition of cellulosic fillers (CF and CNC) and antioxidant aqueous extract from coffee husk to compatibilised starch-PLA blends was also studied. The antioxidant properties of the films were tested through their efficacy at preserving sunflower oil from oxidation. Significant differences were observed in the functional properties of the films when CNC was incorporated by two different methods. The reinforcing effect of cellulosic materials in S-PLA blends was less noticeable than in starch films, probably due to the overlapping of the PLA reinforcing effect. The antioxidant extract did not improve the mechanical performance in the blends, but conferred antioxidant capacity suitable for food packaging applications.
Collazo Bigliardi, S. (2019). Lignocellulosic fractions from rice and coffee husks to improve functionality of biodegradable films based on starch and poly-lactic acid [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/123055
TESIS

Orientador: Roberto Herminio Moretti
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: O café é um dos produtos mais negociados e consumidos no mundo, sendo consumidos por pessoas de diversas idades, religiões e localidades geográficas. Com a busca por facilidade e comodidade no preparo de um café pelo consumidor, cresce cada vez mais o mercado de cafés solúveis. Este trabalho se propôs a produzir um extrato líquido de café que tivesse características sensoriais adequadas e boa aceitação pelos consumidores e, a partir deste, produzir uma formulação de extrato de café líquido com e sem adição de açúcar e edulcorantes. Para a obtenção do extrato líquido concentrado de café foi utilizado um extrator em série com sete colunas, a esse extrato foram adicionados antioxidantes (ascorbato de sódio e meta-bissulfito de sódio) e conservantes (metil parabeno e benzoato de sódio) permitidos pela legislação. O extrato obtido apresentou 17 Brix e DOR de 1,2. Foram feitas formulações com e sem adição de açúcar e edulcorantes (sacarina e ciclamato monossódico). O extrato líquido concentrado de café foi envasado em embalagens tipo saches de 100g, compostas de filme de poliéster, alumínio e polietileno, que visa proteger o produto da luz e oxigênio. Estes foram divididos em lotes sendo acondicionados sob refrigeração (10 ±2°C), congelamento (-18°C) e também a temperatura ambiente (25±3°C), e foram estudados no tempo de estocagem de até 30 dias. Foram realizadas análises sensoriais comparativas em nível de consumidor entre os cafés durante o tempo de estocagem, onde se avaliou o aroma, sabor, doçura e impressão global. Também foi feita uma análise sensorial comparativa do extrato líquido produzido com o extrato líquido comercial e o café coado. As determinações físico-químicas (pH, acidez titulável, cinzas, umidade, proteínas, lipídios totais, cor e viscosidade) foram realizadas no intervalo de 10 dias ao longo do tempo de estocagem. Nas análises microbiológicas verificou-se a presença de bactérias mesófilas, bolores e leveduras e fungos termorresistentes. Nas análises cromatográficas, realizadas em intervalos de 15 dias, foi estudado a degradação de quatro compostos presentes no extrato ao longo do tempo de estocagem. Como resultado pode-se constatar que houve diferença significativa da acidez, pH e viscosidade com o tempo e a temperatura de estocagem, como também alterações microbiológicas sob temperatura ambiente, com crescimento de bactérias mesófilas após 30 dias de armazenamento. Na análise sensorial realizada, houve diferença significativa entre as amostras com açúcar e edulcorante com o tempo e a temperatura de armazenamento, sendo que as notas sensoriais ficaram entre 3 e 5, numa escala de 9 pontos, onde 1- desgostei extremamente e 9-gostei extremamente. Houve diferença significativa entre os três tipos de cafés avaliados, sendo o extrato líquido produzido, devido à sua alta acidez foi considerado o pior. Foi possível estudar e avaliar o comportamento do extrato líquido com o tempo e as temperaturas de estocagem e deste modo avaliar a possível produção do extrato com e sem adição de açúcar e edulcorantes
Abstract: Coffee is one of the most traded and consumed products in the world, being consumed by people of different ages, religions and geographic locations. With the search for ease and convenience in the preparation of coffee by a consumer, is the soluble coffee growing market. This study aims to produce a liquid coffee extract which that have sensory characteristics appropriate and well accepted by consumers and from this produce a formulation of liquid coffee extract with or without added sugar and sweeteners. To obtain a concentrated liquid coffee extract, an extractor was used with seven columns in series. To this extract were added antioxidants (ascorbate and sodium meta-bisulfite) and preservatives (methyl paraben and sodium benzoate) allowed by law. The extract showed 17 Brix and DOR of 1.2. Formulations were made with and without added sugar and sweeteners (saccharin and monosodium cyclamate). The concentrated liquid coffee extract was packaged in sachets of 100g, made of polyester film, aluminum and polyethylene, which aims to protect the product from light and oxygen. These were divided into lots and stored under refrigeration (10 ±2°C), freezing (-18°C) and also room temperature (25 ±3°C), and were studied during storage time of 30 days. Comparative sensory evaluation was carried at the consumer level, among the coffees during storage time where was evaluated the aroma, flavor, sweetness and overall impression. Was also done a comparative sensory evaluation of liquid extract made from the liquid extract and the commercial filtered coffee. Physicochemical measurements (pH, acidity, ash, moisture, protein, lipid, color and viscosity) were performed at 10 days of storage period. Microbiological analysis was performed to verify the presence of mesophilic bacteria and yeasts molds and heat resistant fungi. In GC analysis were performed every 15 days, to follow the degradation of 4 compounds in the extract during storage. As a result it were observed that there was a significant high acidity, low pH and viscosity with time and temperature of storage, as well as microbiological changes in under different temperatures, with growth of mesophilic bacteria after 30 days of storage. In the sensory analysis was no significant difference with time and temperature of storage between samples with sugar and sweetener, and sensory notes were between 3 and 5, in a 9-point scale, where 1 ¿ dislike extremely and 9-like extremely. There were significant differences between the three types of coffees evaluated and the liquid extract produced, due to high acidity, was considered the worst. It was possible to study and evaluate the behavior of the liquid extract with time and temperature of storage and thus evaluate the potential production of extract with and without added sugar, sweeteners
Mestrado
Mestre em Tecnologia de Alimentos

Orientador: Neuza Jorge
Coorientador: Débora Maria Moreno Luzia
Banca: David Ariovaldo Banzatto
Banca: Ana Carolina da Silva
Resumo: O Brasil é o maior produtor e exportador de café, sendo responsável por 32% da produção agrícola mundial. Este vasto cultivo do café, concentrado principalmente na região sudeste do país, implica na geração de alta quantidade de resíduos provenientes do processo de remoção da casca. A casca do café pode ser removida do grão a partir de dois principais processamentos: via seca e via úmida. Como medida de redução do impacto ambiental e promoção das características tecnológicas dos resíduos, o objetivo deste trabalho foi avaliar as propriedades antioxidantes de extratos hidroalcoólicos obtidos para as diferentes cascas de café, buscando as melhores condições de extrato a ser aplicado ao óleo de soja a fim de obter informações sobre o potencial redutor da oxidação. A produção do extrato seguiu um delineamento central composto rotacional, variando a proporção de etanol (de 41 a 98%) e o tempo de aplicação do ultrassom (11 a 68 min) no meio. Como resposta ao planejamento experimental, obteve-se o rendimento de volume de extrato, o teor de compostos fenólicos totais e a atividade antioxidante pelos métodos de DPPH e FRAP. Melhores resultados foram encontrados para extratos de cascas obtidas por via seca utilizando solventes hidroalcóolicos com proporções entre 40 e 50% de etanol por 40 a 60 minutos de aplicação de ultrassom. O óleo de soja foi adicionado de extrato de cascas de café obtido com melhores condições de extração, na concentração de 200 mg/kg de compostos fenólicos, e também adicionado de antioxidantes sintéticos BHA e TBHQ na mesma concentração. Os tratamentos foram submetidos ao aquecimento acelerado em estufa a 60°C por 20 dias e avaliados quanto à estabilidade oxidativa. Embora o antioxidante TBHQ tenha apresentado melhor eficiência na inibição da oxidação, o extrato de cascas de café apresentou efeito...
Abstract: Brazil is the largest coffee producer and exporter, accounting for 32% of world agricultural production. This vast coffee cultivation, mainly placed in the southeast of country, generates high amounts of waste from the husks removal process. Coffee husks can be removed from the grain by two main processes: wet and dry procedures. In order to reduce the environmental impact and promote the technological characteristics of the residues, the aim of this study was to evaluate the antioxidant properties of hydroalcoholic extracts obtained from the different coffee husks, looking for the best conditions to produce an extract to be applied in soybean oil in order to get some information about the oxidation power reducer. The extract production followed a central composite rotational design, varying the proportion of ethanol (41 to 98%) and the ultrasound application time (11 to 68 min). In response to experimental design, it was obtained the yield of extract volume, the total phenolic compounds, the antioxidant activity by DPPH and FRAP methods. Best results were obtained for husks extracts from dry process using solvent in a proportion between 40 and 50% of etanol treated during 40 to 60 min with ultrasound. Soybean oil was added by coffee husks extract obtained from best conditions, at the concentration of 200 mg/kg of phenolic compounds, as well as added by synthetic antioxidants at the same concentration. Treatments were subjected to acceleration heating in an oven at 60°C for 20 days and evaluated for oxidative stability, the peroxide value, conjugated dienes, tocopherols retention and weight gain. Although TBHQ antioxidant has shown improved efficiency in inhibiting oxidation, coffee husks extracts showed a synergistic effect when used with synthetic, delaying the onset of degradation products, thus enabling the reduction in the concentration of synthetic antioxidant to be ...
Mestre

Orientador: Carlos Raimundo Ferreira Grosso
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A microencapsulação em spray dryer tem sido amplamente empregada na indústria alimentícia, visando a proteção do recheio. Atualmente, a goma arábica e a maltodextrina são utilizadas como material de parede e a goma do cajueiro ainda não foi estudada para esta finalidade. Com isso, o objetivo deste trabalho, foi avaliar a retenção de voláteis, após a microencapsulação de extrato de café pela técnica de spray drying, utilizando-se maltodextrina, goma arábica e goma do cajueiro como agentes microencapsulantes. As microcápsulas obtidas foram caracterizadas por Karl Fischer, proteína, atividade de água e distribuição do tamanho de partículas. Além disso, foi avaliada a estabilidade física e química por microscopia eletrônica de varredura e Cromatografia Gasosa-Espectrometria de Massas (CG-EM). A extração assistida por microondas foi empregada para a extração do recheio, devido a sua simplicidade operacional, rapidez e por permitir a extração de várias amostras ao mesmo tempo. A identidade dos compostos contidos no recheio, foi sugerida por comparação dos espectros de massas com os da biblioteca NIST. O perfil cromatográfico obtido por CG-EM para as diferentes amostras de microcápsulas demonstrou uma similaridade na avaliação qualitativa. A análise sensorial foi realizada com 39 provadores, utilizando-se as microcápsulas em estudo, comparadas a um padrão de café instantâneo em pó, obtido em spray dryer. Foi observado que não houve diferença significativa entre as microcápsulas testadas e o padrão
Abstract: Microencapsulation using spray dryer has been widely used in food industry, seeking core protection. Nowadays, the gum arabic and maltodextrin have been used as wall material, but cashew gum was still not studied as a microcapsule for this purpose. This way, the objective of this work was studied the volatile retention of coffee extract during microencapsulation by a spray drying technique using maltodextrin, gum arabic and cashew gum as microencapsulating agents. The microcapsules obtained were characterizated by Karl Fischer, protein, water activity, particle size distribution. Besides, the physical and chemical stability were studied by scanning electron microscopy and Gas Chromatography-Mass Spectroscopy (GC-MS). Microwave assisted extraction was used for core extrraction, who allows operacional simplicity, rapid extraction and multiple extraction at same time. The identities of the compounds in the core were suggested by comparison of their mass spectra with those of the NIST¿s library spectra. The chromatographic profile of microcapsules samples obtained by GC-MS was similar in the qualitative evaluation. A sensory analysis was carried out with 39 consumers, comparing the studied microcapsules with instantaneous coffee powder standard obtained by spray drying. It was observed that there was not a significant difference between the microcapsules and the standard
Doutorado
Engenharia de Alimentos
Doutor em Engenharia de Alimentos

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Associação Fundo de Incentivo à Psicofarmacologia (AFIP)
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
Dados epidemiológicos indicam uma relação inversa entre o consumo regular de café e a doença de Parkinson(DP).Este possível efeito protetor do café é apoiado por estudos que mostram um efeito neuroprotetor da cafeína em modelos experimentais de DP.Estudos realizados no nosso laboratório sugerem que extrato preparado com sementes não torradas de café, rico em cafeína e ácidos clorogênicos, é capaz de estimular o sistema dopaminérgico,uma vez que este extrato pontencializou a estereotipia induzida por apomorfina e também em animais privados de sono paradoxal.O objetivo deste trabalho foi investigar o efeito de um extrato de café(EC, espécie Coffea arabica L) sobre o sistema dopaminérgico.Para tanto, o EC foi avaliado nas doses de 100 e 400mg/kg(vo) quanto a sua ação estimulante, anti-catatônica e no modelo de rotações induzidas por lesão unilateral da via nigro-estrial com a neurotoxina 6-hidroxidopamina(6-OHDA).Foi também avaliada a capacidade antioxidante do extrato, bem como os níveis de neurotransmissores e metabólitos no estriado do cérebro de animais lesionados.O EC(dose 400mg/kg) aumentou a atividade locomotora de camundongos e diminuiu a catatonia induzida por haloperidol, sendo esta inibição observada tanto após tratamento agudo como repetido por 15dias.No modelo rotacional, o EC(400mg/kg)induziu rotações ipsilaterais no desafio após 14 dias da lesão por 6-OHDA no feixe prosencéfalo medial(FPM) de ratos, quando comparado ao grupo desafiado com água.Entretanto, o tratamento com EC e cafeína por 30 dias não modificou as rotações dos animais após o desafio com apomorfina e metanfetamina.Em outro experimento, onde os animais foram lesionados no estriado, os grupos experimentais tratados por 30 dias(começando 15 dias antes da lesão)com EC 100 e 400mg/kg ou cafeína apresentaram uma aparente redução do número de rotações, porém não estatisticamente significante.Ao se realizar a dosagem dos níveis de dopamina e do seu metabólito DOPAC observou-se uma diminuição(porém não significativa)destas monoaminas no estriado dos animais do grupo lesionado no hemisfério lesionado em relação aos animais controle.Entretanto, os níveis de tais metabólitos nos grupos tratados com EC ou cafeína foram similares às do grupo lesão, não mostrando qualquer tendência de aumento.O EC mostrou ainda uma moderada atividade antioxidante.Os dados obtidos sugerem que o EC possui um efeito estrimulante sobre o sistema dopaminérgico, possivelmente devido à cafeína, porém o mesmo não foi capaz de prevenir ou modificar a lesão induzida por 6-OHDA no modelo rotacional de DP..
FAPESP: 06/58692-1
BV UNIFESP: Teses e dissertações

A aterosclerose tem ocupado um lugar de destaque entre os fatores de risco para o desenvolvimento de doenças cardiovasculares, que por sua vez, constituem uma das principais causas de morte no mundo. As dislipedimas, o estresse oxidativo e a ativação plaquetária são importantes fatores de risco para aterosclerose. Sendo assim, o uso de hipolipemiantes em associação com antioxidantes, anticoagulantes, antiagregantes plaquetários, anti-inflamatórios ou vasodilatadores, têm sido sugerido no controle e até mesmo na prevenção do processo aterosclerótico. Assim como a bebida de café, as folhas do cafeeiro apresenta uma composição química diversificada, contendo diferentes substâncias químicas, alguns associados com a saúde humana, como o ácido clorogênico. O presente trabalho tem como objetivo geral avaliar o potencial antioxidante do extrato seco de folhas de Coffea arabica bem como seus possíveis efeitos sobre o perfil lipídico, função hepática, função renal e a agregação plaquetária em ratos dislipidêmicos. As folhas coletadas foram submetidas à secagem em estufa, pulverizadas em moinho de facas e o extrato foi obtidos através do método de extração exaustivo de percolação simples em solução hidroalcoólica 70% (V/V), seguida de evaporação sob pressão reduzida e liofilização. A triagem fitoquímica foi realizada através da determinação da concentração de fenóis método de Folin & Ciocaulteau e da análise do extrato por espectrometria de massas, com ionização por electrospray, no modo negativo e positivo. O potencial antioxidante in vitro foi avaliado através da determinação da capacidade sequestrante de radicais DPPH. Ratos “Wistars” machos (300 ± 25g), foram divididos em quatro grupos: controle, extrato, dislipidêmico e dislipidêmico-extrato, sendo que os dois últimos receberam Triton WR-1339, via i.p. para indução da dislipidemia. Os níveis séricos de uréia, colesterol total, triglicerídeos e colesterol HDL foram determinados por métodos enzimáticos e a concentração de creatinina foi determinada pelo método do pricrato alcalino. A atividade de AST e ALT foi determinado pelo método de Reitman e Frankel e a atividade de fosfatase alcalina pelo método de Roy modificado. A peroxidação lipídica foi determinada no plasma e em homogeneizados de aorta por meio da determinação da concentração de substâncias reativas ao ácido tiobarbitúrico (TBARS) por fluorimetria. A agregação plaquetária foi avaliada em plasma rico em plaquetas por turbidimetria. A concentração de fenóis totais foi igual a 6,817 ± 0,133 g EAG/100 g de extrato. O conjunto de dados fornecidos pelo espectro de massas sugeriu que o extrato em estudo possui em sua composição compostos fenólicos como o ácido quínico, a rutina e o ácido clorogênico. O extrato apresentou atividade sequestrante de radicais DPPH máxima de 90,1%, na concentração de 0,16 mg/ml, comparável aos padrões BHT (95,5%) e ácido gálico (88,2%). Nenhuma alteração significativa foi observada nos níveis de uréia e creatinina bem como nas atividades de AST, ALT e fosfatase alcalina. Os animais tratados com Triton WR 1339 apresentaram um aumento nos níveis séricos de colesterol (CT) e de triglicerídeos, na concentração de TBARS no plasma e na aorta bem como na agregação plaquetária. O grupo de animais tratados com o extrato não foi capaz de induzir alterações no perfil lipídico, mas apresentou uma redução significativa na concentração de TBARS e na agregação plaquetária em comparação com os animais dislipidêmicos não tratados com o extrato. Estes resultados sugerem que o extrato em estudo pode apresentar um efeito benéfico sobre a prevenção da aterosclerose, por prevenir o aumento da peroxidação lipídica no plasma e na aorta bem como a agregação plaquetária em ratos dislipidêmicos.
Atherosclerosis has occupied a prominent place among the risk factors for developing cardiovascular disease, which in turn, constitute a major cause of death worldwide. Dyslipidemias, oxidative stress and platelet activation are important risk factors for atherosclerosis. Thus, the use of statins in combination with antioxidants, anticoagulants, antiplatelet, antiinflammatory or vasodilators has been suggested to control and even prevent atherosclerotic processes. As the coffee beverage, its leaves has a diversified chemical composition, containing different chemicals, some associated with human health, such as chlorogenic acid. This work has as main objective to evaluate the antioxidant potential of dried extract of leaves of Coffea arabica and its possible effects on the lipid profile, liver function, renal function and platelet aggregation in dyslipidemic mice. The collected leaves were dried in an oven, pulverized in a Wiley mill and the extract was obtained by the method of exhaustive extraction of simple percolation in water-alcohol solution 70% (V / V), followed by evaporation under reduced pressure and lyophilization. Phytochemical screening was done by determining the concentration of phenols Folin & Ciocaulteau and analysis of the extract by mass spectrometry with electrospray ionization in negative and positive ways. The antioxidant potential in vitro was assessed by determining the ability of scavenging DPPH radicals. Rats "Wistar" rats (300 ± 25g) were divided into four groups: control, extract, extract-dyslipidemic and dyslipidemic, with the latter two received Triton WR-1339, ip To induce dyslipidemia. Serum urea, total cholesterol, triglycerides and HDL cholesterol were determined by enzymatic methods and creatinine concentration was determined by the alkaline pricrate method. The activity of AST and ALT were determined by the method of Reitman and Frankel and alkaline phosphatase activity by the method of Roy with modifications. Lipid peroxidation was determined in plasma and aortic homogenates by determining the concentration of thiobarbituric acid reactive substances (TBARS) by fluorimetry substances. Platelet aggregation was evaluated in platelet-rich plasma by turbidimetry. The concentration of total phenols was equal to 6.817 ± 0.133 g EAG/100 g of extract. The data set provided by the mass spectrum suggested that the extract under study has in its phenolic composition as quinic acid, rutin and chlorogenic acid. The extract showed maximum scavenging activity of DPPH radicals of 90.1% at a concentration of 0.16 mg / ml, comparable to BHT standards (95.5%) and gallic acid (88.2%). No significant change was observed in the levels of urea and creatinine as well as in AST, ALT and alkaline phosphatase activities. The animals treated with Triton WR 1339 showed an increase in serum levels of cholesterol (TC) and triglycerides in TBARS concentration in plasma and aorta as well as platelet aggregation. The group of animals treated with the extract was not able to induce changes in the lipid profile, but showed a significant decrease in TBARS concentration and platelet aggregation compared with dyslipidemic animals not treated with the extract. These results suggested that the extract study has a beneficial effect on the prevention of atherosclerosis by preventing the increase in lipid peroxidation in plasma and aorta as well as platelet aggregation in dyslipidemcs rats.

碩士
大仁科技大學
製藥科技研究所
99
In the present study, we added coffee to the collagen ointment to evaluate the influence in wound healing with the animal model of full thickness skin wound. In coffee choices, we selected five kinds of coffee beams from different origins to grind and brew by the coffee machine. Then, coffee components from coffee powder was released into water and boiled. After condensation, we added water to make coffee extracts in different concentrations. We chose the Italian coffee beam with better antioxidative activity to carry out the study in antioxidative experiments. Then, we investigated antioxidative activities of coffee and collagen and perform the study in vivo. The experimental animals were divided into eight groups : 1. Povidone iodine ointment, 2. Collagen ointment, 3. Coffee ointment, 4. Caffeine ointment, 5. 10% collagen combined with 1000 ppm caffeine ointment, 6. 10% collagen combined with 1000 ppm coffee ointment, 7. 5% collagen combined with 500 ppm caffeine ointment, 8. 5% collagen combined with 500 ppm coffee ointment. We also observe wound healing and epithelium migration by pathological analysis and H&E stain. Therefore, we found that coffee could promote wound healing via fibronectin、collagen and transforming growth factor -β.

With obesity on the rise, there has been great interest in identifying functional foods that can alter metabolism to mitigate obesity. One nutraceutical that has gained attention is green coffee bean extract (GCBE), sourced from raw coffee beans. Research has shown that it has a variety of biological effects including antioxidant and anti-inflammatory properties and regulation of lipid and glucose metabolism. It has been reported that the main polyphenolic compound in GCBE, chlorogenic acid (CGA), is likely responsible for these effects. However, GCBE had not yet been studied in Drosophila melanogaster, the fruit fly. Drosophila are a noted model organism as flies and humans share 60% of disease related genes and similar mechanisms for metabolic regulation. In this study, flies were treated with 0, 1, or 2 mg/mL GCBE and physiological parameters and gene expression were assessed. GCBE significantly reduced fat accumulation in flies, in part by a reduction in food intake. Flies were also treated with an isoform of CGA, 5-caffeoylquinic acid, but this treatment did not change fat accumulation. Overall, this study serves as a foundation for further research on GCBE to determine its potential mechanism of action. This may inform the use of GCBE as a nutraceutical for the treatment of obesity.

碩士
嘉南藥理大學
化粧品應用與管理系
105
Food safety problems, black age commodity frequency of the times, people on the natural, safe product demand is increasing.Therefore, the addition of natural plant extracts to cosmetics has become the goal of consumers looking for and pursuing the hope that the use of natural plant extracts can provide effective activity and improve product safety and stability, thereby reducing the use of chemical raw materials to cause the body and the environment The impact. In this study TN 73 sweet potato skin and coffee silver skin, the total phenolics content, DPPH‧free radical scavenging rate, ABTS‧+ cationic free radical scavenging rate were studied by using pure water and 1,3 Butylene Glycol as solvent extraction. Oxidation test, in vitro tyrosinase inhibition test, UV absorption spectroscopy, antibacterial test and other assessment test. The total phenol content of the pure water/1,3 Butylene Glycol extract was 68.49 ± 0.6 (μg GAE/g), and the total phenol content of the pure water/1,3 Butylene Glycol extract was higher than that of the pure water extract The DPPH‧radical scavenging rate and ABTS‧+ cation free radical scavenging rate of pure water / 1,3 Butylene Glycol extract were better than pure water extract, and the water extract of sweet potato skin was optimal;The UV absorption spectrum of the pure extract of the sweet potato extract of TN 73 and the pure water / 1,3 Butylene Glycol of coffee and silver was better than that of the single extract. The stability of the product was evaluated by the concentration of the sweet potato extract and the coffee silver extract of TN 73 at 5% concentration. Finally, the best UV absorption, total phenol content, DPPH‧free radical scavenging rate and ABTS‧+ cationic free radical scavenging rate of the best sweet potato extract, 1,3 Butylene Glycol extract and coffee silver skin pure water / butanediol extract prepared into a mixed extract to 5% concentration of a series of products, the results of its composite products with skin improvement effect.The selection of sweet potatoes and coffee materials in this study is a food and beverage material that is generally visible in everyday life and is a food of high economic value. However, in the course of food production, its sweet potato skin and coffee silver skin are regarded as useless Waste, so in the experiment recovery and reuse, can be developed for the Sunscreen, Blemish, wrinkles, pores of the product, in order to achieve environmental protection purposes to create new value and business opportunities.

碩士
國立中興大學
食品暨應用生物科技學系所
100
Coffee, containing caffeine, flavor, protein, tannic acid, and fats, has become one of the most popular drink throughout the world these years. According to the documents, proper caffeine stimulates the brain and lowers fatigue while excessive caffeine results in nervousness, insomnia, headache, palpitation, and digestion ulcer. Compared with the traditional soaked coffee beans, Taiwan ice coffee beans with different parameters in low temperature are analyzed to help understanding the customers’ tastes towards the low temperature extracted coffee in this paper. With the same quality of coffee, different extracted conditions bring different quantity of caffeine. The temperature is the most important factor to influence the quantity of caffeine; in the meanwhile, higher temperature, smaller coffee particle size, slower velocity of flow, and less quantity of extraction raise the quantity of caffeine. Even though the low temperature extracted coffee gets the same evaluation from customers as the traditional soaked coffee, it contains half caffeine. As a result, the intrinsic quality of coffee is not affected by the low quantity of caffeine, which is better to our health.

Dissertação de Mestrado em Bioquímica apresentada à Faculdade de Ciências e Tecnologia
Nos últimos anos, uma crescente incidência de infeções fúngicas tem sido responsável por milhões de mortes anualmente, maioritariamente causadas por infeções sistémicas e asma severa devido à sensitização aos fungos. Infeções superficiais da pele, unhas, cabelo e mucosa são as infeções fúngicas mais comuns em humanos, afetando aproximadamente 25 % da população mundial. O uso generalizado dos antifúngicos na saúde humana e animal e na proteção da agricultura intensiva têm tornado a terapia antifúngica menos eficaz devido ao aparecimento de estirpes resistentes, sendo necessária a descoberta de antifúngicos novos e eficazes. Os produtos naturais são ricos em compostos bioativos que oferecem oportunidades ilimitadas para o desenvolvimento de novos medicamentos.O café é um dos produtos mais populares e consumidos em todo o mundo, produzindo toneladas de resíduos sólidos, conhecidos como borras de café (Spent coffee grounds - SCG). SCG são resíduos obtidos durante a preparação do café e sendo um subproduto do café contém diversos compostos bioativos que podem ser explorados para aplicação na área da biotecnologia.O principal objetivo deste estudo foi avaliar a atividade antifúngica das borras de café das cápsulas Delta Qalidus® (café) e Delta deQafeinatus® (descafeinado) em leveduras e fungos filamentosos. Utilizando o método de microdiluição, foi possível concluir que os extratos etanólicos de SCG de café e descafeinado têm atividade antifúngica em Candida krusei, Candida parapsilosis, Trichophyton mentagrophytes e Trichophyton rubrum, agentes de infeção da pele. Para além disso, ambos os extratos de SCG têm atividade fungicida nos dermatófitos T. mentagrophytes e T. rubrum. Para compreender o mecanismo de ação subjacente à atividade antifúngica, foram quantificados os compostos da membrana celular e da parede celular dos fungos. O extrato de SCG de café provocou uma diminuição significativa no conteúdo de ergosterol de C. parapsilosis enquanto que o extrato de SCG de descafeinado reduziu significativamente os níveis de quitina, revelando-se a síntese destes componentes da membrana celular e da parede celular dos fungos possíveis alvos para os extratos de SCG. Alterações ultraestruturais foram observadas em imagens de microscopia eletrónica de transmissão de C. parapsilosis e T. rubrum após a exposição aos extratos.Em geral, o presente estudo permitiu confirmar a atividade antifúngica de extratos etanólicos de SCG e representam uma potencial fonte de compostos bioativos para o desenvolvimento de novos agentes antifúngicos, especialmente para o tratamento de infeções fúngicas da pele.
In the last years, a worldwide increase in the incidence of fungal infections has been responsible for millions of deaths annually mostly caused by systemic infections and severe asthma due to fungal sensitization. Superficial infections of the skin, nails, hair and mucosa are the most common fungal diseases in humans affecting approximately 25% of the global population. The widespread of antifungal drugs used both in human and animal health and in the protection of intensive agriculture are turning antifungal therapy less effective due to the emergence of resistant strains. This turns essential the discovery of new and effective antifungals. Natural products are rich in bioactive compounds that provide unlimited opportunities for new drug development. Coffee is one of the most popular and consumed product in the world, generating tons of solid waste known as spent coffee grounds (SCG). SCG are the residues obtained during the ground coffee brewing (CG), and, as a coffee by-product it contains several bioactive compounds that can be exploited for biotechnology purposes.In line with this, the main goal of this project was to evaluate the antifungal activity of SCG from Delta Qalidus® (caffeinated) and Delta deQafeinatus® (decaffeinated) coffee capsules against yeasts and filamentous fungi. Using a microdilution broth assay, it was possible to conclude that SCG ethanolic extracts have antifungal activity against Candida krusei, Candida parapsilosis, Trichophyton mentagrophytes and Trichophyton rubrum, all skin fungal agents. More, SCG had fungicidal activity against the dermatophytes, T. mentagrophytes and T. rubrum. To understand the underlying mechanisms of the antifungal activity, fungal cell membrane and fungal cell wall components were quantified. Caffeinated SCG caused a significant reduction on ergosterol content while decaffeinated SCG significantly reduced chitin levels of C. parapsilosis revealing the synthesis of this membrane component and cell wall component as possible targets of caffeinated SCG and decaffeinated SCG, respectively. Ultrastructural changes were observed in transmission electron microscopy (TEM) images of C. parapsilosis and T. rubrum after exposure to SGC extratcts. Overall, the present study confirmed the antifungal activity of SCG and present a potential source of bioactive compounds for the development of new antifungal agents, especially for the treatment of skin fungal infections.
Outro - This work was financed by the European Regional Development Fund (ERDF), through the Centro 2020 Regional Operational Programme under project CENTRO-01-0145-FEDER- 022095:ViraVector; and through Portuguese national funds via FCT – Fundação para a Ciência e a Tecnologia; through the COMPETE 2020 - Operational Programme for Competitiveness and Internationalisation and Portuguese national funds via FCT – Fundação para a Ciência e a Tecnologia, under project UIDB/04539/2020, and by the European Regional Development Fund (ERDF), through the Centro 2020 Regional Operational Programme: project CENTRO-01-0145-FEDER000012-HealthyAging2020; the COMPETE 2020 – Operational Programme for Competitiveness and Internationalisation, and the Portuguese national funds via FCT – Fundação para a Ciência e a Tecnologia, I.P.: project POCI-01-0145-FEDER-007440 and UIDB/04539/2020.

碩士
嘉南藥理大學
生物科技系
103
Cafestol and kahweol are two diterpenes molecules found in coffee and have anticarcinogenic, anti-inflammatory, antiangiogenic properties which play an important role in liver health. The various flavor and ingredients of coffee beans are affected by material processing methods, brewing equipment selections and extraction methods. Our study attempted to compare the differences of diterpens from three extraction methods including: JinTaiwan hand-made espresso machine, other brand hand-made expresso machine and Italian espresso machines. Coffee Arabica and Robusta were roasted into three degrees (light, medium, and dark) and total diterpenes were harvested from different types of preparation. The results showed that our Jin Taiwan hand-made espresso extraction machine can extract the highest content of total diterpenes (975±69 μg/100ml) and highest volume of coffee crema. In order to dissemination the core values of high health-promoting ingredients coffee for consumers, this study adopted analysis methods for a business model to identify our target customers who were looking for health lifestyle. This model included organizing activities to promote the key product of coffee raw material with higher diterpenes and maintain the tight partnership with retail. The new hand-made espresso machine is lightweight, portable, no electricity and can extract premium-quality flavor and ingredients. It’s also convenient to use at office and home. According to this research, we started an experiential marketing, and the results prove that this model can be successful in the commercial market and home use.

碩士
國立中興大學
化學工程學系所
105
Essential oil is one of the crucial components in cosmetic products for moisturizing. Price and efficacy vary with different kinds of the essential oil. The production rate of the common essential oil, however, is limited by the plant origin and its climate. Currently, coffee has become one of the most popular commodity in the world. There are many extensive coffee plantation in South-America, South-east Asia and Africa. As the coffee population increases, plenty of the grounded coffee waste is generated simultaneously. As coffee oil has similar functions of Morocco argon oil because their chemical composition of fatty acids (which is the major component in cosmetic products) are extremely similar. This experiment will study the result of the skin allergic reaction, skin hydration, and sebum balance through applied the coffee oil extracted by supercritical CO2 directly on human skin. The coffee oil extracted by supercritical CO2 can apply to the cosmetics products directly without additional procedures. Under 3900 psi, 313K, 4.5h operation condition can bring the best yield rate. It can obtain 8.951% of coffee oil. From a three hours testing, apply the coffee oil extracted by supercritical CO2 to the human skin can get better skin hydration result at 1.07. However, the control area is 0.99. The result proves the coffee oil has moisturizing efficiency. In addition, it will not cause any skin allergies and sebum imbalances issues.

碩士
東海大學
工業設計學系碩士在職專班
104
Due to the higher life quality and food safety problems in the Republic of China in recent years, people tend to demand diversified delicate coffee drinks, and enjoy DIY coffee drinks instead of take-away coffee, pushing forward the improvement of coffee quality towards the top level. As shown by related researches, the factors that influence coffee extraction are nothing but the fineness (or coarseness) of ground coffee, the amount of extracted coffee, time and water temperature, etc. Nowadays, extraction is mostly achieved at high temperature and under high pressure. However, there are also other methods like filtering, syphonage, cycling and centrifugal force. And the most popular and accessible is hand drip. This study expects to compare and analyze, through the experiment on texture, how different extraction methods vary in texture, and takes it as an important initial condition for product development. The experiment focuses on the centrifugal-force-based extraction, uses time and concentration of impregnation as dependent variables, finds out the best Brix and TDS via in-order changes, and investigates the coffee extracted by other methods through the “textural experiment” questionnaire analysis. According to the result, the centrifugal-force-based extraction, compared with other existing extraction methods, brings about significantly excellent texture. This study bases its product design and color scheme on the experiment accomplishment as well as the self-made model & specifications as the initial stage of product development. It aims to put this product into the market to meet the modern market demand for novelty, change and top-quality of coffee. Additionally, the new market can be activated with more opportunities and possibilities. A new coffee culture will be derived, thus creating a turning point for the business and industry.

碩士
國立臺北護理健康大學
運動保健研究所
107
Purpose: This study will be based on the Food and Drug Administration of the Ministry of Health and Welfare (2016) “Method for assessing the efficacy of liver health care for healthy foods”. To evaluate the efficacy of the combination of Garcinia Cambogia and Green Coffee Bean Extract (GCGCBE) for non-alcoholic liver injury. Methods: The experimental sample is a combination of Garcinia Cambogia and green coffee bean extract, and animal model of high fat-induced liver injury in male C57BL/6 mice. The groups were divided into normal control group, high-fat-induced liver injury control group (HFD), 1-fold dose group (HFD-1X), 2-fold dose group (HFD-2X), and 5-fold dose group (HFD-5X). Daily doses of the corresponding doses were collected for blood levels at 0, 1, 8, 11, and 18 weeks (Fasting blood glucose (FBG), Total Cholesterol (TC), Triglyceride (TG), Alanine Aminotransferase (ALT), Aspartate Aminotransferase (AST), and sacrificed mice at week 18, livers were collected for lipid content analysis and tissue section observation and scoring. Use one-way ANOVA to understand whether there is a difference between treatments. P < 0.05 represents statistically significant. To understand whether there is a dose effect between different doses, use Trend analysis is checked. Results: The results of this study were: (1) After 18 weeks of supplementation, the body weight was significantly lower relative to the high fat control group. (2) The supplemental combination group was significantly lower than the high fat control group TG, TC, ALT, AST and FBG. (3) The supplemental combination group had relatively few liver fat cells in the relatively high-fat control group. Conclusion: The combination of GCGCBE has preventive and health effects on non-alcoholic liver injury.

A mini-dissertation in partial compliance with the requirements for a Master's Degree in Technology: Homoeopathy, Durban Institute of Technology, 2002.
The purpose of this study was to compare the amount of caffeine extracted from triturated samples and ethanolic samples of Coffea tosta using high pressure liquid chromatography (HPLC) as a method of analysis. The study wanted to expand on homoeopathic pharmaceutical knowledge, specifically looking at the two methods of remedy preparation of plant materials. From the same batch of ground roasted coffee beans, using the decimal scale of dilution, the mother tincture (bill) and the first triturated (bill) samples were prepared. The subsequent 2xH and 3xH triturated and ethanolic potencies were then made in accordance with homoeopathic methodology. Each group contained three different dilution levels (bill, 2xH and 3xH), 18 samples per group giving a total of36 samples that were analysed using HPLC. Three samples were analysed from the three dilution levels in each Group, in total there were 18 samples from the triturated group and 18 from the ethanolic group. . The samples were analysed quantitatively using the highly accurate and advanced method of high pressure liquid chromatography. This method gives accurate readings of the caffeine concentrations of a sample compared to a caffeine standard. This allowed for quantification of the caffeine concentration of each sample. The percentage caffeine was calculated from each sample. The aim of the study was to evaluate the difference in each method of preparation by measuring the amount of caffeine extracted from the samples. The results obtained from the inter-Group Mann-Whitney and ANOVA tests showed that there was a significant difference between the ethanolic dilutions and triturated dilutions with regards to the 1xH and 2xH dilutions. In the 1xH dilution the ethanolic method retained
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