Bibliografias temáticas / Green ingredient

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Literatura científica selecionada sobre o tema "Green ingredient"

Autor: Grafiati

Publicado: 5 de outubro de 2024

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Artigos de revistas sobre o assunto "Green ingredient"

Moding, Kameron J., Mackenzie J. Ferrante, Laura L. Bellows, Alyssa J. Bakke, John E. Hayes e Susan L. Johnson. "Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States". American Journal of Clinical Nutrition 107, n.º 4 (1 de abril de 2018): 576–83. http://dx.doi.org/10.1093/ajcn/nqx079.

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ABSTRACT Background Exposure to vegetable flavors during infancy and toddlerhood is hypothesized to enhance vegetable acceptance when children transition to table foods. Objective We sought to examine the vegetable types, ingredients, and nutrient contents of vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrients from the Nutrition Facts label. Ingredient lists were used to categorize vegetables using the USDA vegetable categories: dark green (e.g., spinach), red and orange (e.g., carrots), starchy (e.g., green peas, corn), beans and peas (e.g., black beans), and other (e.g., green beans, beets). Furthermore, products were categorized as single-vegetable, multi-vegetable, vegetable and fruit, vegetable and meat, or vegetable and other combinations (e.g., grains and and or dairy). Nutrients were examined, including energy (kilocalories), carbohydrates, fiber, and total sugars [per serving, per 100 g, per reference amount customarily consumed (RACC), and percentage of kilocalories from sugars]. Results Of the 548 vegetable products, only 52 single-vegetable products (9.5%) were identified, none of which contained dark green vegetables or beans and peas. Red and orange vegetables most often appeared as the first ingredient (23.7%) compared to other vegetable types, such as dark green vegetables, which were rarely listed first (1.1%). Fruits were listed as the first ingredient more commonly than all vegetables (37.8%). One-way ANOVA revealed that vegetable and fruit products contained more sugars on average than did vegetable products with other ingredients, such as dairy and/or grains (all P values < 0.001). Conclusions Current available products do not provide caregivers with a sufficient variety of single-vegetable products or products containing dark green vegetables to facilitate children's subsequent acceptance of these vegetables. Guidance should include making caregivers aware of the limitations of commercial ITFs manufactured and sold in the US market.

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Fruehwirth, Sarah, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat e Marc Pignitter. "Ingredient-Dependent Extent of Lipid Oxidation in Margarine". Antioxidants 10, n.º 1 (13 de janeiro de 2021): 105. http://dx.doi.org/10.3390/antiox10010105.

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This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

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Mubarok, Ahmad Thoriq, e Kun Harismah. "Natural Moisturizer Based on Green Grass Jelly (Cyclea Barbata Miers) with Stevia Leaf Addition (Stevia Rebaudiana Bertoni)". Jurnal Dedikasi 17, n.º 1 (25 de maio de 2020): 1. http://dx.doi.org/10.22219/dedikasi.v17i1.12060.

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Skin moisturizer is a chemical that can protect the skin from the sun. Natural ingredients that can be used as a moisturizer are Green Grass Jelly. Green Grass Jelly leaves contain antioxidants that can prevent skin aging. The purpose of this study was to analyze the application of Green Grass Jelly and Stevia as a facial moisturizing ingredient. The variables used in this study were Green Grass Jelly consentration of 2.5%, 5%, 7.5%, and 10%. And stevia benefits 0%, 5%, 7.5%, 10% and 12.5%. the method used is Green Grass Jelly extraction, stevia extraction and moisturizing preparations. The test used were homogeneity analysis, pH measurement, specific gravity, dispersion, emulsion reliability, and organoleptic. Based on SNI-16-4399-1996 all samples that have been made meet the existing standards and also suitable sample formulations are F(D) ie 2.5% Green Grass Jelly composition and 5% stevia.

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Morts, Megan E., e Ingrid Silva. "PSIII-38 Pepsin-pancreatin protein digestibility of various protein sources intended for pet food". Journal of Animal Science 97, Supplement_3 (dezembro de 2019): 282. http://dx.doi.org/10.1093/jas/skz258.571.

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Abstract Pet food companies need quality protein ingredients to offer new and different options for pet owners. Evaluating these proteins with animal feeding trials are time consuming and expensive. An in vitro (benchtop) method could provide detailed information about protein quality for novel ingredients. Therefore, the objective of this experiment was to develop a pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis to approximate results from animal studies. Ingredients evaluated were faba beans, navy beans, spray-dried granulated egg, chick pea, pea protein concentrate (72% CP and 50% CP), green field peas, and sunflower meal. One gram of test ingredient was mixed with an HCl-pepsin solution and then incubated for 3 or 6 hours at 37°C before NaOH was added, stopping the pepsin reaction. Phosphate buffer with pancreatin was then added and the tubes were incubated for an additional 18 hours. Samples were then centrifuged, washed, filtered, and dried at 105°C overnight. Residual protein was determined with a modified Kjeldahl assay and was used to calculate protein digestibility. Data were analyzed using the GLIMMIX procedure for mixed models (SAS v 9.4, SAS Institute Inc, Cary, NC). There was no interaction between test ingredient and time (P = 0.63). Incubation time did not influence protein digestibility (P = 0.69). Test ingredient did impact protein digestibility. Spray-dried granulated egg, faba bean, green field pea, and pea protein concentrate (50% CP) did not differ with digestibilities above 97% (P < 0.0001). Navy bean had a digestibility of 93%. The lowest digestibilities were sunflower meal and pea protein concentrate (72% CP). Overall, the crude protein digestibility was higher than expected. This data would suggest other factors, such as the amount and activity of the enzyme used, should be altered to obtain digestibility values that are consistent with reported values from animal studies.

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Russell, Stanley R., e Jana Buchter. "Waste Clay as a Green Building Material". Advanced Materials Research 261-263 (maio de 2011): 501–5. http://dx.doi.org/10.4028/www.scientific.net/amr.261-263.501.

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Two of the primary waste components of the Phosphates benefaction process, sand and clay have been used as building materials for thousands of years. A process known as rammed earth has been used extensively around the world in buildings that have lasted for centuries. Because earth is the main ingredient in rammed earth it has recently enjoyed new popularity as a so called “green” building material. In a similar process earth is compressed into blocks which are then used in the same way as conventional masonry units to build walls. In the compressed earth block [CEB] method, individual units can be manufactured and stockpiled for later use rather than being fabricated on site as in the rammed earth process. This research project will investigate the potential use of waste clay and tailing sand from the phosphate benefaction process as the primary ingredients in compressed earth blocks for commercial and residential construction projects.

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Ivanišová, Eva, Martin Košec, Ján Brindza, Olga Grygorieva e Marián Tokár. "Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation". Contemporary Agriculture 67, n.º 1 (1 de março de 2018): 81–86. http://dx.doi.org/10.2478/contagri-2018-0012.

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Summary The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control) to 1.81 (5% addition) mg TEAC/g DM, after cooking values ranged from 0.82 (control) to 1.59 (5% addition) mg TEAC/g DM. Similar tendency was signed by molybdenum reducing antioxidant power method. In enriched pasta was also found higher content of total polyphenol (0.19 in control raw sample and 1.81 mg GAE/g DM in pasta with 5 % of green barley addition; values of cooked pasta ranged from 0.10 in control sample to 0.73 mg GAE/g DM in pasta with 5 % of green barley addition) as well as total flavonoid content (results of raw pasta were from 0.00 in control sample to 0.41 mg QE/g DM in pasta with 5% of green barley addition; values of cooked pasta were from 0.00 in control sample to 0.29 mg QE/g DM in variant with 5% green barley). Green barley also enriched pasta for chlorophyll with the best results in 5% addition. From prepared variants of enriched pasta the best overall acceptability was sign in 3% of green barley addition. Pastas enriched with plant-derived bioactive compounds such as green barley may confer health benefits to consumers.

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Coll, Claudia, Kathrin Fenner e Claudio Screpanti. "Early Assessment of Biodegradability of Small Molecules to Support the Chemical Design in Agro & Pharma R&D". CHIMIA 77, n.º 11 (29 de novembro de 2023): 742–49. http://dx.doi.org/10.2533/chimia.2023.742.

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The use of agrochemical and pharmaceutical active ingredients is essential in our modern society. Given the increased concern and awareness of the potential risks of some chemicals, there is a growing need to align with ‘green chemistry’ and ‘safe and sustainable by design’ principles and thus to evaluate the hazards of agrochemical and pharmaceutical active ingredients in early stages of R&D. We give an overview of the current challenges and opportunities to assess the principle of biodegradability in the environment. Development of new medium/high-throughput methodologies, combining predictive tools and wet-lab experimentation are essential to design biodegradable chemicals early in the active ingredient discovery and selection process.

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Etoh, Shinichi. "Development of taste preference visualization system specialized for green tea". Impact 2019, n.º 10 (30 de dezembro de 2019): 21–23. http://dx.doi.org/10.21820/23987073.2019.10.21.

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Eating is something we all do. We need to in order to survive. However, beyond mere sustenance, food and cooking is something all cultures have embraced. Every part of the world has its own distinct ingredients and dishes that exploit different flavours. An essential ingredient for the evolution of these cuisines is the ability humans have to taste. Our sense of taste allows us to distinguish between the different ingredients, combinations of ingredients and preparation styles and, more importantly, to decide what we do and do not enjoy. Everyone has a unique pallet of flavours and foods they enjoy dictated by the sense of taste. Dr Shinichi Etoh is a food technology expert and researcher at the Department of Information Network Engineering at the Kurume Institute of Technology. He explains that experiencing taste requires a sophisticated set of physiological structures and processes. 'These detect subtle differences in the molecules that make up food at the point of contact, the mouth and tongue, which then transmit this information to the brain,' outlines Etoh. The complexity of this system, like all human senses, is difficult to unravel for researchers and even harder to duplicate artificially. The goal of developing a system to visualise human palatability has been elusive but researchers are closing in on viable designs for such a product and with it, they hope to build a system with which unique consumer preferences can be accurately quantified, adding to the modern trend of ever more customisable products designed to appeal to each person individually.

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Chen, Jyh-Cheng, Jen-Chung Ko, Ting-Chuan Yen, Tzu-Ying Chen, Yuan-Cheng Lin, Peng-Fang Ma e Yun-Wei Lin. "Capsaicin enhances erlotinib-induced cytotoxicity via AKT inactivation and excision repair cross-complementary 1 (ERCC1) down-regulation in human lung cancer cells". Toxicology Research 8, n.º 3 (2019): 459–70. http://dx.doi.org/10.1039/c8tx00346g.

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Correia, Ana, Ana Margarida Silva, Manuela M. Moreira, Miguel Salazar, Jaroslava Švarc-Gajić, Tanja Brezo-Borjan, Maria de la Luz Cádiz-Gurrea et al. "Salicornia ramosissima: A New Green Cosmetic Ingredient with Promising Skin Effects". Antioxidants 11, n.º 12 (12 de dezembro de 2022): 2449. http://dx.doi.org/10.3390/antiox11122449.

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This study aims to validate a new cosmetic ingredient from Salicornia ramosissima S J. Woods through in vitro and ex vivo assays. The halophyte extracts were obtained by subcritical water extraction (SWE) at different temperatures (110, 120, 140, 160 and 180 °C). The antioxidant/radical scavenging activities and the phenolic profile were screened for all extracts. The optimal extract was assessed in keratinocytes and fibroblasts, while permeation assays were performed in Franz cells. The inhibitory activity of hyaluronidase and elastase was also evaluated. The sample extracted at 180 °C presented the highest phenolic content (1739.28 mg/100 g of dry weight (dw)). Despite not being efficient in the sequestration of ABTS•+, this extract scavenged the DPPH• (IC50 = 824.57 µg/mL). The scavenging capacity of superoxide (O2•−) and hypochlorous acid (HOCl) was also considerable (respectively, IC50 = 158.87 µg/mL and IC50 = 5.80 µg/mL). The cell viability assays confirmed the absence of negative effects on keratinocytes, while the fibroblasts’ viability slightly decreased. The ex vivo permeation of rutin, quercetin and syringic acid after 24 h was, respectively, 11, 20 and 11%. Additionally, the extract showed a good elastase and hyaluronidase inhibitory activity. The results obtained support the S. ramosissima bioactivity as a cosmetic ingredient.

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Mais fontes

Teses / dissertações sobre o assunto "Green ingredient"

Fanwa, nzokou Michele. "Extractiοn de la gοmme de triumfetta cοrdifοlia (Μalvaceae) : caractérisatiοn et valοrisatiοn". Electronic Thesis or Diss., Normandie, 2024. http://www.theses.fr/2024NORMLH08.

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Les polysaccharides sont omniprésents dans le quotidien de l’homme à travers leur implication dans des domaines vitaux dont l’alimentation, la cosmétique, les domaines pharmaceutique et biomédicaux (…) où ils assurent des fonctions très variées. Ce caractère versatile couplé à leur grande disponibilité, leur caractère biocompatible et biodégradable, avec une toxicité limitée, et leurs propriétés biologiques recherchées, en font des ingrédients de prédilection pour de nombreuses industries, ce qui explique leur forte demande au détriment d’ingrédients moins recommandables à l’exemple de polymères pétrosourcés.Ce travail s’inscrit dans la recherche d’alternatives vertes pouvant valablement substituer les polymères synthétiques et contribuer à satisfaire la demande grandissante en ingrédients naturels pour de nombreuses industries intéressées à développer des formulations limitant l’usage d’ingrédients pétrosourcés. L’une des stratégies pour y parvenir consiste à explorer de ‘‘nouvelles’’ ressources disponibles de la biomasse au profil recherché. L’un des candidats potentiels est la gomme de T. cordifolia, une ressource aux propriétés singulières, utilisée depuis de nombreuses générations dans l’alimentation et la médecine Africaine, mais encore sous-étudiée et sous-exploitée.Le but de ce travail était d’apporter une meilleure connaissance et compréhension des propriétés de la gomme de T. cordifolia, puis de démontrer par la suite son potentiel de valorisation. Pour cela il a été essentiel de développer dans un premier temps une méthode d’extraction efficace et reproductible, capable de produire une gomme de haute pureté et à bon rendement, d’effectuer ensuite une série de caractérisations chimiques, physico-chimiques et rhéologiques, avant de mener enfin des essais de valorisation. De cette manière, nous avons pu accéder aux propriétés intrinsèques de la gomme à l’exemple de la composition chimique et monosaccharidique, la viscosité intrinsèque, les régimes de concentrations, les propriétés viscoélastiques en fonction de divers paramètres (concentration de gomme, température, pH, nature et concentration saline) et avons par la suite démontré son potentiel comme émulsifiant et stabilisant d’émulsions dès les faibles concentrations, un potentiel dû à la fois à son excellente capacité d’abaisser la tension superficielle de l’eau, à sa capacité de texturation marquée, ainsi qu’à son caractère polyélectrolyte.En somme, de par ses propriétés intrinsèques et fonctionnelles très marquées, la gomme de T. cordifolia présente un certain nombre de propriétés, en solution comme en émulsion, qui en font un candidat à fort potentiel de valorisation comme ingrédient multifonctionnel pour la formulation d’émulsions vertes et innovantes
Polysaccharides are ubiquitous in everyday human life, through their involvement in vital fields such as food, cosmetics, pharmaceuticals and biomedicine (...), where they perform a wide variety of functions. Their versatility, combined with their availability, biocompatibility and biodegradability, with limited toxicity, and their relevant biological properties, make them the ingredients of choice for many industries, which explains their high demand to the detriment of less recommendable ingredients such as petro-based polymers.This work focuses on the search for green alternatives that can validly replace synthetic polymers and help meet the growing demand for natural ingredients from many industries interested in developing formulations that limit the use of petroleum-based ingredients. One strategy for achieving this is to explore "new" biomass resources with the desired profile. One potential candidate is T. cordifolia gum, a resource with singular properties that has been used for many generations in African food and medicine, but is still under-studied and under-exploited.The aim of this work was to gain a better knowledge and understanding of the properties of T. cordifolia gum, and then to demonstrate its valuation potential. To achieve this, it was essential to develop an efficient and reproducible extraction method capable of producing high-purity gum with good yields, then to carry out a series of chemical, physico-chemical and rheological characterizations, before proceeding with valorization trials. In this way, T. cordifolia gum's intrinsic properties, such as chemical and monosaccharide composition, intrinsic viscosity, concentration regimes and viscoelastic properties as a function of various parameters (gum concentration, temperature, pH and salt concentration) were elucidated, and its potential as emulsifier and stabilizer in oil-in-water emulsions was demonstrated at very low concentrations; a potential due to its excellent ability to lower the surface tension of water, its marked texturizing ability and its polyelectrolyte nature.All in all, the relevant intrinsic and functional properties of T. cordifolia gum, both in solution and in emulsion, make it a very promising candidate for use as a multifunctional ingredient in the formulation of innovative green emulsions

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Genovese, Therese, e Charlotte Green. "Cosmetics gone green : A quantitative experimental study on green promotional cues and consumers’ purchase intention". Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104359.

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In the context of the world's increasing environmental challenges and the rise of green consumerism, promoting sustainable consumer behavior is more important than ever. This study aims at extending the understanding of consumers' purchase intention of environmentally friendly cosmetic products. With a theoretical starting point in theories of green promotion and the theory of planned behavior, a total of ten hypotheses and sub-hypotheses were formulated to answer the research question how green promotional cues can be used to affect consumers' beliefs and increase purchase intention. Central concepts in the study’s constructed conceptual framework are intrinsic cues which represent concrete characteristics of a product such as ingredients and formula, and extrinsic cues which are attributes not present within the product itself such as packaging and brand. A quantitative approach using an online survey in an experimental vignette designed questionnaire generated responses from a sample of 325 participants in three treatment groups, and the data was subsequently examined through statistical analysis. The study’s main findings show that intrinsic cues have a stronger influence on purchase intention than extrinsic cues but that extrinsic cues seem to have a stronger influence on consumers’ subjective beliefs. The study provides implications on how cosmetic companies can use the insights generated by the study when developing promotional strategies for green cosmetics.

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Chalova-Zhekova, Vesela I. "Development of rapid microbial methods for lysine quantification in feed ingredients based on green fluorescent protein fluorescence". Texas A&M University, 2005. http://hdl.handle.net/1969.1/4786.

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Lysine is one of the more limiting amino acids in protein sources for chickens. Since lysine is also an essential amino acid for animals, it is an important component of animal dietary formulation. Therefore, an accurate pre-determination of bioavailable lysine in feedstuffs is important. An optical density (OD) based microbiological assay for lysine determination using E. coli lysine auxotroph has been previously developed. However, because the assay is based on bacterial growth response to extracellular lysine measured as OD, it can be relatively time consuming (10-12h). Therefore, more rapid assays are needed if pre-formulation estimates are required. In this dissertation whole cell fluorescent biosensors for the quantification of bioavailable and total lysine in feed protein sources were developed. The biosensor for quantification of bioavailable lysine was based on the growth response of E. coli to an external source of lysine and lysinecontaining small peptides. Green fluorescent protein (GFP) was inserted in the genome of E. coli lysine auxotroph as a part of a mini-Tn5- transposon by conjugation. Bacterial growth response to external lysine and small peptides was monitored and recorded by measuring the fluorescence emitted by GFP. The second type biosensor developed was designed for the quantification of total lysine. It was based on the measurement of a promoter activity, which was induced and modulated by extracellular concentration of lysine. Cad promoter was amplified from E. coli K-12 genome and was cloned into promoterless gfp plasmid. The construct was electroporated into electrocompetent E. coli cells. The promoter activity was induced under the conditions of low pH and graded concentrations of lysine. Lysine-dose response was measured by the fluorescence of GFP. Both methods were characterized as having a high potential for practical application.

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Bisi, Hélène. "Green extraction of high added-value compounds from heritage plants". Electronic Thesis or Diss., Montpellier, 2021. http://www.theses.fr/2021MONTS085.

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Notre région est riche d'une grande variété de végétaux dont la majorité n'ont pas été étudiés et encore moins exploités. Si nombre d’articles scientifiques s’intéressent à des plantes récoltées dans des pays plus exotiques, certaines espèces qui nous entourent sont étonnamment négligées. Ces travaux de thèse se sont ainsi attachés à mettre en valeur deux végétaux oubliés, à fleurs odorantes, abondamment présents dans la région montpelliéraine : l’Elaeagnus × submacrophylla Servett., un arbuste horticole et la Coronilla glauca L. ou coronille glauque, un sous-arbrisseau sauvage. L’étude a essentiellement consisté en l’éco-extraction de composés naturels et à l’évaluation de leur potentiel antioxydant.Les composés organiques des volatils floraux ont tout d’abord été identifiés par microextraction sur phase solide de l’espace de tête, mettant en exergue deux profils très différents : l’un plutôt benzénique et l’autre terpénique. Faisant suite à l’identification moléculaire des extraits éthanoliques foliaires et floraux d’Elaeagnus par chromatographie couplée à la spectrométrie de masse, une batterie de tests (tests ABTS, DPPH et ORAC) nous a ensuite permis de mettre en évidence une activité antioxydante in vitro intéressante, se rapprochant de celle du BHT, molécule synthétique communément utilisée en cosmétique. Les taux de composés phénoliques totaux (test de Folin-Ciocalteu) déterminés sont quant à eux du même ordre de grandeur que ceux décrits dans la littérature pour le thé vert ou le vin rosé. Des études complémentaires in cellulo (collaboration avec l’ICGM sur fibroblastes murins) sur l’extrait foliaire d’Elaeagnus confirment ces résultats, démontrant une activité antioxydante proche celle de la quercétine, molécule antioxydante modèle. Ces travaux pourraient potentiellement ouvrir la voie vers le développement d’un nouvel ingrédient cosmétique, pour une application topique contre le vieillissement cutané par exemple
Our region is a rich biodiversity reservoir especially when it comes to plants, most of which have not been studied, let alone exploited. If many scientific articles are interested in plants collected in more exotic countries, some species surrounding us are surprisingly neglected. This PhD work thus focused on two forgotten plants with fragrant flowers, abundantly present in the Montpellier region: Elaeagnus × submacrophylla Servett., a horticultural shrub, and Coronilla glauca L., a wild subshrub. The study mainly consisted in the green extraction of natural compounds and the evaluation of their antioxidant potential.The organic compounds of the floral volatiles were first identified by solid phase microextraction of the headspace, hence highlighting two very different profiles: one rather benzenic and the other terpenic. Consecutively to the molecular identification of leaf and flower ethanolic extracts of Elaeagnus by chromatography coupled to mass spectrometry, a battery of tests (ABTS, DPPH and ORAC assays) allowed us to highlight an interesting in vitro antioxidant activity, similar to that of BHT, a synthetic molecule commonly used in cosmetics. The amount of total phenolic compounds (Folin-Ciocalteu assay) determined is of the same order of magnitude as those described in the literature for green tea or rosé wine. Complementary in cellulo studies (collaboration with ICGM on murine fibroblasts) on Elaeagnus leaf extracts confirm these results, demonstrating an antioxidant activity close to that of quercetin, the model antioxidant molecule. This work could potentially open the way to the development of a new cosmetic ingredient, for a topical application against skin aging for example

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Silva, David Wesley. "Mini-bolo de milho : desenvolvimento de produto alimentício para público celíaco, com ingredientes funcionais, redutores calóricos, e avaliação de características sensoriais percebidas no produto submetidas a estímulos musicais". [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254260.

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Orientador: Helena Maria André Bolini
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A presença de bolo em celebrações é uma forte tradição cultural sempre acompanhada de música. Imensa maioria dos bolos são fabricados usando farinhas de trigo, que contém glúten; mas há uma parcela crescente da população que vem desenvolvendo a reação alérgica ao glúten, conhecida como doença celíaca, público esse carente de alimentos alternativos e de alta aceitação pelos consumidores. Assim, este estudo teve por objetivo desenvolver produto alimentício de alta aceitação direcionado a pessoas portadoras de doença celíaca, utilizando ingredientes funcionais, redutores calóricos, e relacionando a variabilidade dessa aceitação sob influência de diferentes gêneros musicais; buscando encontrar atributos físico-químicos e sensoriais associados aos níveis de preferência do produto pelos consumidores. Foram elaboradas seis variações da receita, alternando trigo e massa de banana verde, sacarose e edulcorantes. Todas as receitas foram avaliadas quanto à Composição Centesimal, Perfil de Textura, e Teste de Aceitação. Foram aplicados Análise de Variância, Teste de Média de Tukey e Mapa Interno de Preferência. Análises físico-químicas indicaram que as amostras se diferenciaram, associando as amostras com farinha de trigo e sacarose num primeiro grupo, pelo aumento de carboidratos e menor umidade. O segundo grupo associou as amostras com maior umidade e presença de edulcorante(s). A análise de TPA evidenciou que as amostras contendo trigo apresentaram maior elasticidade que as demais, embora nos parâmetros dureza, coesividade e mastigabilidade as amostras geralmente não se diferiram. Resultados do teste de aceitação indicaram que todas as amostras apresentaram boa aceitação, com exceção da formulação MBT. As amostras com sacarose receberam as maiores médias para todos os atributos avaliados. Um grupo intermediário de aceitação foi evidenciado com as amostras caracterizadas pela presença da sucralose. A análise multivariada pelo Mapa Interno de Preferência confirmou os mesmos achados e revelou como as amostras se alternaram no espectro intermediário. Observou-se que os aspecto mais importante para a aceitação de uma amostra de bolo de milho com biomassa foi o sabor: positivo para MBS, pelas características sensoriais da sacarose, e negativo para MBT pelas características sensoriais da estévia. Resultados dos testes de aceitação sob audição de diferentes estilos musicais evidenciou que a amostra controle permaneceu invariável, MBS variou pouco e as outras variaram em amplitude de até 14,4%, das mesmas médias sem música. A música afetou 9,2 % das médias. Mapas Internos de Preferência em sequência revelaram que os estilos musicais rock e "chorinho" alteraram os padrões comuns de distribuição das amostras dos outros testes. A massa da polpa de banana verde constituiu um ótimo substituto da farinha de trigo para o mini-bolo criado não alterando os padrões de aceitação, em uso conjunto a sacarose, podendo ser uma ótima opção de ingrediente na confecção de produtos de panificação doce, voltados ao público celíaco. Ademais ficou evidenciado que a música é um fator de influência nas respostas do consumidor frente a produtos alimentícios, podendo ser utilizada para potencializar a aceitação dos mesmos, principalmente no momento em que o consumidor está elaborando sua avaliação de novos produtos, mesmo que não tenha consciência disso
Abstract: The presence of a baked cake in parties remains strongly as a cultural tradition coming always along with music. Most of the cakes are made using wheat flour, which contains gluten; but there is an even growing population that is developing alergenic reactions to the gluten, known as the celiac disease. These people are needy of alternative food of high acceptance to the consumers. This research had for purpose to develop a food product of high acceptance for the coeliac people, utilizing functional ingredients, calorie reductors, and verifying variability of its acceptance influenced by different musical genres; searching for physico-chemical attributes as well sensory ones associated to the preference levels of the product accessed by consumers. Six variations of the recipe were developed, alternating wheat and green banana pulp, sacarose and sweeteners. All the recipes were evaluated for Chemical Composition, Texture Profile Analysis and Acceptance Test. It was used Analysis of Variance, Tukey's Mean Test and Internal Preference Map. Physico-chemical analysis returned that the samples were different, addressing the samples containing wheat and sacarose as a first group, with increased levels of carbohydrates. The second group joined the samples with higher moisture levels and presence of sweeteners. Texture analysis showed that samples containing wheat scored higher for springiness than the other samples, though as for parameters like hardness, cohesiveness and gumminess samples showed no differences mostly. Results for the Acceptance Test pointed that all sample but one (MBT), had good acceptance. Samples containing sacarose were given the higher mean scores for all evaluated attributes. An intermediate scored group for acceptance was classified linking the samples containing sucralose. Multivaried analysis made by Internal Preference Map confirmed the same findings and revealed how the samples alternated in the intermediate spectrum. It was observed that the most important aspect for samples acceptance was flavor: positive to MBS because of sacarose's sensory characteristics, and negative to MBT for stevia's sensory characteristics. The results of Acceptance Tests under audition of different music styles showed that the control sample remained unvaried, while the MBS sample changed little and others oscillated up to 14.4%, of the same means obtained without music. Music also affected 9.2% of the quantity of means. The Internal Preference Maps done for the sequence showed that rock and choro (brazilian) music styles altered the common patterns in the samples's distribution of other tests. Green banana pulp can be a very good substitute of wheat flour for the created mini-cake, since linked to sacarose, it did not change the high score patterns of acceptance, and it can be a good option of ingredient to be used in bakery of sweet products, addressed to the coeliac population. Finally it was shown that music is one of the influential factors to consumers responses regarding food products, and can be used to boost its acceptance, specially when consumer is in the moment of evaluation of new products, even if he is not aware of this
Mestrado
Consumo e Alimentos
Mestre em Alimentos e Nutrição

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Dias, Andreia Sofia Pires. "The effects of combinations of a green tea extract and an active ingredient thereof, with standard antiretroviral drugs on SC-1 cells infected with the LP-BM5 virus". Diss., 2008. http://upetd.up.ac.za/thesis/available/etd-01132009-092526.

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Viveiros, Raquel Filipa da Costa. "Molecularly Imprinted Polymers – Their Application in the Manufacturing of Active Pharmaceutical Ingredients (APIs)". Doctoral thesis, 2017. http://hdl.handle.net/10362/27847.

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Tseng, Cheng-Yin, e 曾政寅. "An Analysis to the Green Consumption Behavior of the College Students in Taichung — in the Case of Cleaning Products with Botanical Ingredients". Thesis, 2013. http://ndltd.ncl.edu.tw/handle/s5yq59.

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碩士
國立中興大學
生物產業管理研究所
101
As environmental and health safety issues are important in modern society, consumers’ willingness to use green products become essential　with respect to sustainable development in recent years. This study aimed at knowing college students’ usage of cleaning products with botanical ingredients, and on the other hand to find out the relationship among relevant factors. Constructs of planned behavior theory, and health beliefs were examined through path analysis. A data consisting of 601 college students was collected in Taichung. The outcome shows that “interpersonal influence” has the largest direct influence among all dimensions, and it also has the highest indirect influence, followed by “attitude”. The result shows that “interpersonal influence” has the greatest overall impact. The analysis of demographic attribute’s effect shows that "gender" significantly affect the students’ intention to use and the subsequent usage behavior of green products.

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Huang, Jun-Kai, e 黃俊凱. "Effects of water irradiated with far infrared wave having 6.3 µm wavelength on the extraction of green tea ingredients and growth of Caenorhabditis elegans". Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d6hzjt.

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碩士
國立臺灣科技大學
機械工程系
106
Water molecules show a characteristic O-H bond bending peak at 1640 cm-1 in FTIR spectrum, which is close to the far infrared ray generated by graphene (wavelength of 6.3 μm, or wavenumber 1587 cm-1). It is thus expected that the far infrared ray irradiation can cause the resonance of the O-H bond, which can possibly cause the differences in various physical and chemical phenomena. In this study, the effects of far infrared irradiated water on the extraction of ingredients from green tea and the growth of Caenorhabditis elegans are studied. It was found that irradiation of the far infrared ray at 25 ° C for 1 hour on water caused the increases of extraction rates of polyphenol, free radical scavenging rate, and caffeine by 19.3%、19.0% and 7.6%, respectively. In comparison, soaking the green tea in hot water at 80 ° C for 1 min resulted in the increased extraction rates of polyphenol, free radical scavenging rate, and caffeine increased by 15.2%、0% and 19.9%, respectively. Fed with far infrared irradiated water, the life of Caenorhabditis elegans in the 25 °C incubator significantly increased by 16.4% and their average length increased by 8.4 %.

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Livros sobre o assunto "Green ingredient"

Jan, Cutler, ed. The food and cooking of Greece: A classic Mediterranean cuisine : history, traditions, ingredients and over 160 recipes. London: Lorenz Books, 2005.

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5-Ingredient Optavia Diet Cookbook: The Easy 5 Ingredients Optavia Diet Lean and Green Meal Recipes and Complete Guide for Quick Weight Loss. Independently Published, 2020.

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Meet Your Matcha: Over 50 Delicious Dishes Made with This Miracle Ingredient. Watkins Media Limited, 2018.

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Mager, Stefan. Green Smoothie Guide: 157 Healthy Ingredients. Llewellyn Publications, 2018.

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Herbert, Powell Kara. Avocado Recipes for Every Meal - CookBook: Creamy, Green, and Full of Nutrients, Avocado Is a Powerhouse Ingredient at Any Meal. Enjoy These 54 Avocado Recipes for Breakfast, Lunch, Dinner and More! Independently Published, 2021.

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Green Smoothie Diet: The Best Green Smoothie Ingredients to Make Green Smoothies for Weight Loss. Speedy Publishing LLC, 2013.

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Green Smoothie Diet: The Best Green Smoothie Ingredients to Make Green Smoothies for Weight Loss. Speedy Publishing LLC, 2013.

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Green Witch's Herb and Plant Encyclopedia: 150 Ingredients for Everyday Witchcraft. Callisto Publishing LLC, 2024.

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Ugly little greens: Gourmet dishes crafted from foraged ingredients. Page Street Publishing, 2017.

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Watts, Franklin. Reading Champion : Ingredients for a Cake: Independent Reading Green 5 Non-Fiction. Hachette Children's Group, 2022.

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Mais fontes

Capítulos de livros sobre o assunto "Green ingredient"

Rashidinejad, Ali. "Green Tea Catechins". In Tea as a Food Ingredient, 33–69. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-3.

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Koide, Shoji, e Ken-ichi Kimura. "Japanese Green Tea". In Tea as a Food Ingredient, 81–100. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-5.

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Watanabe, Ligia M., Natalia Y. Noronha, Marcela A. S. Pinhel e Carla B. Nonino. "Green Tea and Telomere Length Regulation in Health Conditions". In Tea as a Food Ingredient, 207–20. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-12.

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Rana, Ajay, Shalika Rana e Sanjay Kumar. "Green and Sustainable Processing of Tea Constituents and Applications". In Tea as a Food Ingredient, 193–206. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-11.

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Ekanayake, Athula, e Jianjun Li. "Processing Green Tea Extracts to Make a Beverage Ingredient". In ACS Symposium Series, 216–28. Washington, DC: American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.ch016.

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Mir, Bilal Ahmad, Saiema Rasool, Muneeb U. Rehman, Insha Amin e Rayeesa Ali. "Anticancer Mechanistic Insights of Epigallocatechin-3-Gallate, an Active Ingredient of Green Tea (Camellia sinensis)". In Plant and Human Health, Volume 2, 139–57. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-03344-6_5.

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Tuteja, Shikha, Vinod Karar e Ravinder Tonk. "A Study on the Cause and Effects of Paddy Straw Burning by Farmers in Fields and Proposal of Using Rice Husk as a Novel Ingredient in Pottery Industry". In Handbook of Sustainable Development through Green Engineering and Technology, 231–45. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003127819-12.

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Beerling, Judi. "Green Formulations and Ingredients". In Sustainability: How the Cosmetics Industry is Greening Up, 197–215. Chichester, UK: John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118676516.ch9.

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Meyer, Hans-Peter. "Biotechnology for the Production of Chemicals, Intermediates, and Pharmaceutical Ingredients". In Green Biocatalysis, 643–74. Hoboken, NJ: John Wiley & Sons, Inc, 2016. http://dx.doi.org/10.1002/9781118828083.ch27.

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Das, Srija, Shamraja S. Nadar e Virendra K. Rathod. "Chapter 7. Enzyme-assisted Extraction of Bioactive Ingredients". In Green Chemistry Series, 269–333. 2^a ed. Cambridge: Royal Society of Chemistry, 2022. http://dx.doi.org/10.1039/9781839165894-00269.

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Trabalhos de conferências sobre o assunto "Green ingredient"

Rhim, Jungsoo, e Zoltan Nagy. "Technoeconomic and Sustainability Analysis of Batch and Continuous Crystallization for Pharmaceutical Manufacturing". In Foundations of Computer-Aided Process Design, 359–66. Hamilton, Canada: PSE Press, 2024. http://dx.doi.org/10.69997/sct.107722.

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Continuous manufacturing in pharmaceutical industries has shown great promise to achieve process intensification. To better understand and justify such changes to the current status quo, a technoeconomic analysis of a continuous production must be conducted to serve as a predictive decision-making tool for manufacturers. This paper uses PharmaPy, a custom-made Python-based library developed for pharmaceutical flowsheet analysis, to simulate an annual production cycle for a given active pharmaceutical ingredient (API) of varying production volumes for a batch crystallization system and a continuous mixed suspension, mixed product removal (MSMPR) crystallizer. After each system is optimized, the generalized cost drivers, categorized as capital expenses (CAPEX) or operational expenses (OPEX), are compared. Then, a technoeconomic and sustainability cost analysis is done with the process mass intensity (PMI) as a green metric. The results indicate that while the batch system does have an overall lower cost and better PMI metric at smaller manufacturing scales in comparison with the continuous system, the latter system showed more potential for scaling-up for larger production volumes.

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Giyatmi, Giyatmi, Hari Irianto, Mohammad Sabariman e Bintang Anggoro. "Development of Alginate-based Antibacterial Edible Films by Incoporating Green Betel Leaf Extract". In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010514000003108.

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Wang, You-Nian, Guang-Lu Shi, Jian-Jun Ren, Lei Zhao, Juan Du, Yu-Bo Liu e Li-Lin Zhao. "Structure Identification of an Acaricidal Active Ingredient From Green Walnuts Husks (Juglans regia)". In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2009). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163434.

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Mohammed, Ahmed, Irina Harris e Reda Nujoom. "Eco-Gresilient: Coalescing Ingredient of Economic, Green and Resilience in Supply Chain Network Design". In 7th International Conference on Operations Research and Enterprise Systems. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0006614702010208.

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Jribi, Sarra, Hela Gliguem, Andras Nagy, Nagy Gabor Zsolt, Lilla Szalóki-Dorkó, Zoltan Naàr, Ildiko Bata-Vidàcs, Sarra Marzougui, Zsuzsanna Cserhalmi e Hajer Debbabi. "Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying". In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7377.

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Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p<0.05) affected by the drying methods used. Lyophilisation led to the highest preservation of bioactive compounds followed by micro-wave vacuum drying. The way of evolution of physico-chemical and functional properties depended on drying method used. Keywords: Sprouts; drying; functional properties; bioactive compounds.

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Prosen, Lena, e Jernej Belak. "Planning the Development of Cosmetics Company by Introducing Blockchain Technology". In 8th FEB International Scientific Conference. University of Maribor Press, 2024. http://dx.doi.org/10.18690/um.epf.5.2024.61.

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Our research focuses on Kozmetika Afrodita d.o.o., a leading Slovenian cosmetics company, and the impact of blockchain technology on its business environment. The cosmetics industry is increasingly emphasizing natural products and transparency, with health-conscious consumers demanding more insight into what they put on their skin. Many companies have adopted blockchain technology for transparency from ingredient sourcing to final production. We analyzed Kozmetika Afrodita internal and external environments, identifying opportunities, threats, strengths, and weaknesses. We found that digital transformation and blockchain technology would significantly benefit Kozmetika Afrodita.The new technology would enable the company to have excellent product transparency, consumer trust and competitiveness at home and abroad. Revenues would also increase. Despite some potential disadvantages, we do not perceive these as risky. Blockchain technology is a powerful tool for promoting sustainability, supporting green production processes, and enabling real-time collection and analysis of low-carbon or green data. We analysed the internal and external factors of the company using STEEP (sociocultural, technological, economic, ecological, political-legal environmental factors) and IFAS (internal factors synthesis) methods. We found that blockchain technology would have a positive effect on the company’s product quality, customer loyalty, market position and revenue.

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Özkaya, Pelin, DİLAY YILDIZ, MÜGE UYARCAN e SEVAL DAĞBAĞLI. "Production of New Generation Packaging Materials with Utilization of Food Wastes". In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.018.

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Food packaging is considered as important as food production due to being determinant on the quality and safety of food, in addition to informing customers about the product details (shelf life, ingredients, presence of allergens, etc.). Hence, packaging technology has also been progressing together with food production techniques. Recently, environmentalist approaches have pushed the researchers to green technologies and materials within the production of innovative food packages. In this frame, selection of green and renewable materials can be considered as the first step for such kind of a production. Food wastes and/or by-products are claimed to be great choice for both waste management and reduction of cost. For this purpose, there exist a wide variety of food wastes that can be originated from fruit and vegetables (peels, seeds, hulls, juice, etc.), whey, molasses and so on. Production methods can also vary, such as being based on a chemical (e.g., production of chitosan) or biotechnological process (e.g., bacterial cellulose production as a packaging material ingredient). As a result, organic based packaging materials are obtained and that kind of production has also been investigated in the concept of “bioplastics”. Production of bioplastic packaging materials generally includes particular steps that can be aligned as pre-treatment of the food waste, main production step (extraction, alkaline treatment, etc.) via a selected method and the addition of a plasticizer to form an appropriate film. In biotechnological production applications, food wastes and by-products are generally utilized as a carbon source (substrate) with specific additives and the formation of necessary conditions for a microbial process, while parameters of the process, yield and purity of the product depend on the production itself. These packaging materials are mostly claimed to be promising alternatives with adequate physical and thermo-mechanical properties, as well as some extra functions such as gaining antimicrobial, antioxidant character with good gas barrier properties for a wide spectrum of food products. This study aims to present a general look on those new generation packaging materials with utilization of food wastes.

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Diegel, Olaf, Andrew Withell, Deon Debeer e Mark Wu. "A Case Study in 3D Printed Porous Ceramics: Infant Incubator Humidification System". In ASME/ISCIE 2012 International Symposium on Flexible Automation. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/isfa2012-7114.

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This paper describes research in adapting 3D printers to operate with low-cost ceramic materials. The components produced with these clay-based ceramic powders can be fired to produce strong, complex and lightweight ceramic parts. The final material properties, including the porosity of the parts, can be controlled through the part design and, potentially, through additives to the material that burn out during firing. The paper begins with a brief description of the 3D printing process and how it can be used with clay powders. It then introduces a factorial design experiment initiated to explore the effect of ingredient and parameter variations on the dimensional stability and material properties of green and fired ceramic parts. It then presents a case study in which 3D printed ceramic parts are used in the humidification system for an infant incubator for developing countries.

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D.V., Rudoy, Pakhomov V.I., Maltseva T.A., Babajanyan A.S. e Saakian S.R. "PERENNIAL CROPS AS AN ALTERNATIVE TO GRAIN RAW MATERIALS IN EXTRUDED FEED FOR FARM ANIMALS". In "INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION". ДГТУ-Принт, 2021. http://dx.doi.org/10.23947/itno.2021.182-186.

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This article presents a comparative characteristic of the main quality indicators of perennial and annual grain crops. The analysis of the data showed that the protein content in the perennial is on average 3% higher, gluten by 5-10%, and starch by 10% less. Perennial crops have a number of advantages over annual crops: they are resistant to drought, frost, pests, have a developed root system, which has a positive effect on the general condition of the soil, in addition to the grain harvest, perennial give up to three mowing of green mass, due to which they are dual-use crops. The analysis of the feed recipe showed that the main ingredient is grain. The extrusion process is considered as one of the ways of processing the entire biologically valuable harvest of perennial cereals, which allows to increase digestibility and improve organoleptic properties.

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Young, Jennifer. "Mindful snacking: Formulating antioxidant solutions to increase extruded puffed snack stability". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vsyt2265.

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Extruded snacks have long been a snacking favorite. As snacking continues to be a growing eating occasion for many consumers, and healthier oils are utilized, ensuring oxidative stability has become more important than ever. Consumers also want clean labels, making the need to find a balance of ingredients and performance critical. Natural antioxidants are known to provide oxidative protection, making them a compelling ingredient for evaluation in extruded snacks. In this study, a variety of antioxidants (i.e. rosemary extract, green tea extract, ascorbic acid), alone and in combination were added either prior to extrusion or post extrusion or both. Antioxidants were incorporated prior to extrusion either in the kettle water or in the dry extrudate blend. Post extrusion, antioxidants were incorporated in the oil slurry added to the extruded snack exterior. The study design allowed for determination of which antioxidant and which stage of production will yield the most oxidative protection. Oxipresâ„¢ was used to measure oxidative stability immediately after production and GC-FID was used to evaluate headspace aldehydes (e.g. hexanal) of the extruded snacks over the storage period. Periodic descriptive sensory evaluation was also conducted using a panel trained to evaluate oxidized aromas and flavors. Results of this study indicate substantial oxidative protection is achieved with the incorporation of natural antioxidants in the topical oil spray. A combination of rosemary and ascorbic acid is especially effective, resulting in a near 50% increase in Oxipresâ„¢ induction time compared to an untreated oil slurry. Additional oxidative protection can be achieved when antioxidants are added to both the extrudate and in the topical oil spray. These study findings will provide guidance to extruded snack manufacturers on how to best utilize their processing capabilities for incorporation of the most effective natural antioxidants.

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Relatórios de organizações sobre o assunto "Green ingredient"

Levin, Ilan, Avtar K. Handa, Avraham Lalazar e Autar K. Mattoo. Modulating phytonutrient content in tomatoes combining engineered polyamine metabolism with photomorphogenic mutants. United States Department of Agriculture, dezembro de 2006. http://dx.doi.org/10.32747/2006.7587724.bard.

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Fruit constitutes a major component of our diet, providing fiber, vitamins, minerals, and many other phytonutrients that promote good health. Fleshy fruits, such as tomatoes, already contain high levels of several of these ingredients. Nevertheless, efforts have been invested in increasing and diversifying the content of phytonutrients, such as carotenoids and flavonoids, in tomato fruits. Increasing levels of phytonutrients, such as lycopene, is highly justified from the perspective of the lycopene extraction industry due to cost effectiveness reasons. Diversifying phytonutrients, in particular those that contribute to fruit color, could potentially provide an array of attractive colors to our diet. Our major goal was to devise a novel strategy for developing tomato fruits with enhanced levels of phytochemicals known to promote good health with special emphasis on lycopene content. A further important goal was to analyze global gene expression of selected genetic lines produced throughout this study in order is to dissect the molecular mechanisms regulating phytonutrients accumulation in the tomato fruit. To achieve these goals we proposed to: 1. combine, by classical breeding, engineered polyamine metabolism with photomorphogenic high pigment mutants in order generate tomato plant with exceptionally high levels of phytonutrients; 2. use gene transfer technology for genetic introduction of key genes that promote phytonutrient accumulation in the tomato fruit, 3. Analyze accumulation patterns of the phytonutrients in the tomato fruit during ripening; 4. Analyze global gene expression during fruit ripening in selected genotypes identified in objectives 1 and 2, and 5. Identify and analyze regulatory mechanisms of chloroplast disassembly and chromoplast formation. During the 3 years research period we have carried out most of the research activities laid out in the original proposal and our key conclusions are as follows: 1. the engineered polyamine metabolism strategy proposed by the US collaborators can not increase lycopene content either on its own or in combination with an hp mutant (hp-2ᵈᵍ); 2. The hp-2ᵈᵍ affects strongly the transcriptional profile of the tomato fruit showing a strong tendency for up- rather than down-regulation of genes, 3. Ontology assignment of these miss-regulated genes revealed a consistent up-regulation of genes related to chloroplast biogenesis and photosynthesis in hp-2ᵈᵍ mutants throughout fruit development; 4. A tendency for up-regulation was also usually observed in structural genes involved in phytonutrientbiosynthesis; however this up-regulation was not as consistent. 5. Microscopic observations revealed a significantly higher number of chloroplasts in pericarp cells of mature-green hp-2ᵈᵍ/hp-2ᵈᵍ fruits in comparison to their normal fully isogenic counterparts. 6. The relative abundance of chloroplasts could be observed from early stages of fruit development. Cumulatively these results suggest that: 1. the overproduction of secondary metabolites, characterizing hp-2ᵈᵍ/hp-2ᵈᵍ fruits, is more due to chloroplast number rather then to transcriptional activation of structural genes of the relevant metabolic pathways, and 2. The molecular trigger increasing metabolite levels in hp-2ᵈᵍ mutant fruits should be traced at early stage of fruit development.

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