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Se han realizado estudios tanto de naturaleza química como funcional de pectinas yglicanos entrecruzantes de las paredes celulares de prunoideas, apuntandofundamentalmente a estudiar como ellos cambian según la variedad y grado de madurez. En primer término se estudió el método extractivo de las pectinas débilmente unidasde ciruelas japonesas (Prunus salicina variedad ‘Roysum’), analizando las variables tiempotemperatura. Se pudo determinar que el procedimiento extractivo habitual que demora 24h a temperatura ambiente puede acortarse a 2 h sin afectar los rendimientos ni lascaracterísticas del producto. Posteriormente se realizó el fraccionamiento completo de la pared celular de cincovariedades de cerezas (Prunus avium L.) en el primer y último estadío de madurez. Sepudieron correlacionar la composición y características macromoleculares de las pectinas yglicanos entrecruzantes con el grado de madurez del fruto y con la diferencia de firmezaentre las variedades. No se encontró un patrón relacionado con la susceptibilidad alcracking. A partir de dos variedades de cereza de firmeza contrastante, se evaluó eldesempeño reológico de las fracciones de polisacáridos solubles en H2O, CDTA y Na2CO3 asícomo las propiedades de hidratación de los residuos insolubles parciales y final,identificándose patrones de composición y características macromoleculares relacionadascon la firmeza, maduración y funcionalidad biológica. Como se determinó que las paredes celulares de prunoideas son fuente debiopolímeros útiles y que el aprovechamiento de los subproductos agrícolas permiteagregar valor a las materias primas es que, finalmente, se aislaron fibras a partir de residuosde la cosecha de tres variedades de cerezas dulces, determinándose su potencial utilidadcomo ingrediente funcional para la formulación de alimentos. Cell wall pectins and crosslinking glycans of the Prunoideae were analyzed both fromtheir chemical and functional points of view aiming mainly at understanding how they aremodified according to ripeness and variety. First, the time and temperature variables on the extractive method of the weaklybonded pectins was studied using Japanese plums (Prunus salicina). It has been determinedthat the usual 24 h procedure at room temperature can be reduced to 2 h with no majoreffect on the yield or product characteristics. The next analysis was a complete fractionation of the cell wall of five differentvarieties of cherries (Prunus avium L.) at two different developmental stages, i.e. unripe andripe. A correlation of the composition and the macromolecular characteristics of the pectinsand matrix glycans with the stage of ripeness and the difference in firmness betweenvarieties was encountered. However, no pattern was found regarding the crackingsusceptibility. Starting from two f varieties with contrasting firmness, the rheologicalperformance of the polysaccharides extracted by H2O, CDTA and Na2CO3 was evaluated aswell as the hydration properties of the insoluble residues isolated at some steps of thesequential extraction, thus allowing to identify patterns relating the composition and themacromolecular characteristics with the firmness, ontogeny and biological functionality. As the cell walls of the Prunoideae are a useful source of biopolymers, and the use ofagricultural subproducts may add value to the raw material, fibers of the residue of threesweet cherries varieties were isolated, showing their potential usefulness as functionalingredients for food formulations. Fil: Basanta, María Florencia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.

Although soybean isoflavones naturally accumulate in their conjugated forms, the beneficial effects on human health of soybean-containing foods have been credited to their aglycone forms. In the present study we analyzed the effects of a chemical agent, sodium nitroprusside (SNP), in eliciting the exudation of non- conjugated isoflavones from intact soybean seeds, embrionary axes and cotyledons. The isoflavones in the exudates were determined by high performance liquid chromatography and mass spectrometry. The effect of the exudates on the emission of nitric oxide (NO) and on the proliferation of breast carcinoma cells (MCF-7) was also evaluated. SNP elicitation increased the production of the aglycone forms dose- and time-dependently. Exudates of embrionary axes and cotyledons stimulated NO emission and showed biphasic effects on viability of MCF-7 cells. At lower concentrations both extracts presented proliferative effects (10-25%), and at higher concentrations inhibited (15%) cell proliferation. The biphasic effect might be due to the action of isoflavone aglycones in activating estrogen receptors which in turn stimulate the production of NO. Overall, the results suggest that soybean extracts enriched in isoflavone aglycones by elicitation with SNP could be exploited as a functional ingredient in the food industry Keywords: breast adenocarcinoma cells, functional ingredient, LC-MS/MS, nitric oxide, soybean isoflavones

Svinjogojska proizvodnja u Republici Hrvatskoj ima dugu tradiciju. U radu se istražuje razvoj svinjogojske proizvodnje od 2006. do 2011. godine uz analizu bitnih čimbenika o kojima ovisi ova proizvodnja. Ukupni broj svinja pokazuje značajan pad u analiziranom razdoblju (svinje za rasplod 34,88%, nazimica 45,54%, zaklane svinje 22,33%), uz istovremeno povećanje uvoza 29,90%. Pod kontrolom proizvodnosti nalazi se 26.586 plotkinja od kojih se 90,4% uzgaja na velikim farmama, a svega 9,6% na obiteljskim gospodarstvima. U populaciji krmača u 2011. godini Topigs sudjeluje s 25,94%, PIC 47,40%, različite križanke 12,42%, a 15,89% čine čiste pasmine: veliki jorkšir, švedski landras, njemački landras, durok i pietren, kao i autohtone pasmine crna slavonska i turopoljska svinja. Uzgoj crne slavonske svinje širi se na obiteljskim gospodarstvima, i u 2011. godini u Republici Hrvatskoj uzgajalo se 896 krmača i 109 nerastova ove pasmine. To je svinja kod koje se prosječni postotni udio mesa kreće oko 40% s karakterističnim sadržajem intramuskularne masti koja svojom količinom i sastavom utječe na ukusnost i tehnološka svojstva mesa te se meso ove svinje koristi za preradu u visokovrijedne tradicionalne proizvode. U radu se ističe važnost svinjskog mesa u ljudskoj prehrani te mogućnosti obogaćivanja svinjskog mesa funkcionalnim sastojcima kao što su n-3 PUFA i selen. Povećanje sadržaja αLNA, EPA i DHA, kao i selena, u svinjskom mesu može se postići pomoću hranidbe, izborom određenih krmiva i ulja u obroku. Porast selena u mesu svinja raste s povećanom koncentracijom ovog mikroelementa u smjesama. Svinjsko meso može se smatrati funkcionalnom hranom ako je obogaćeno sastojcima koji pozitivno djeluju na fiziološke funkcije u organizmu i očuvanje zdravlja. U radu se analiziraju mogućnosti daljnjeg razvoja svinjogojstva u našoj zemlji., There is a long tradition of pig breeding in the Republic of Croatia. This paper elaborates on developments in pig production in the period from 2006 to 2011, by analyzing its important factors. In the analyzed period, population of pigs was significantly reduced (consisted of 34.88% of pigs for breeding, 45.54% of gilts, and 22.33% of slaughtered pigs), while the import was increased by significant 29.90%. Under production control system, there were 26.586 sows, of which 90.4% bred on large agricultural farms and only 9.6% on family farms. In 2011, the population of sows consisted of Topigs with 25.94%, PIC (47.40%), different crossbreeds (12.42%), while 15.89% referred to purebreds: Large White, Swedish Landrace, German Landrace, Duroc and Pietrain, as well as autochthonous breeds of Black Slavonian pig and Turopolje pig. Breeding of Black Slavonian pig spread on family farms. In 2011, there were 896 sows and 109 boars of this breed in the Republic of Croatia. This breed is characterized by a share of about 40% of meat with typical intramuscular fat, which by its quantity and composition affects the taste and technological properties of meat. Therefore, they meat is used in production of traditional high quality products. The paper emphasizes the importance of pig meat in human nutrition and presents possibilities for enriching it with functional ingredients such as n-3 PUFA and selenium. Increase of the αLNA, EPA and DHA content, as well as selenium content in pig meat can be achieved within feeding treatments composed of specific forages and oil supplements. Increase of selenium content in pig meat is proportional to the concentration of that microelement in pig diets. Pig meat can be considered as functional food if it is enriched with ingredients that positively affect physiological functions in human organism, thus being beneficial to health. This paper analyzes possibilities for future developments of pig production in the Republic of Croatia.

Orientador: Marise Aparecida Rodrigues Pollonio Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos Resumo: O objetivo principal deste trabalho foi avaliar o efeito da adição de diferentes concentrações de linhaça dourada e seus subprodutos em produto cárneo reestruturado tipo hambúrguer sobre a composição de ácidos graxos e aceitação sensorial dos respectivos produtos finais. Foi avaliada a composição físico-química e microbiológica da linhaça dourada e marrom e seus principais subprodutos selecionados para o estudo, previamente à aplicação como ingredientes não cárneos. A seguir, foram elaboradas formulações de hambúrgueres contendo diferentes níveis de óleo, e/ou farinha e/ou semente de linhaça dourada e mais um tratamento controle, cujos produtos foram avaliados quanto à composição físico-química, perfil de ácidos graxos, perfil de textura, cor objetiva, estabilidade oxidativa e análise sensorial, para avaliação dos atributos aparência, sabor, textura, aroma, aceitação global e intenção de compra, durante o armazenamento por 90 dias sob congelamento a -18ºC. Os resultados revelaram um perfil nutricional favorável para a linhaça dourada, principalmente devido a sua menor composição em ácidos graxos saturados. Para os hambúrgueres processados, os atributos sabor e textura foram os mais afetados na avaliação sensorial, sendo que a adição de até 5,0% dos ingredientes não reduziu a aceitação pelos provadores, com mínimas modificações nos atributos sensoriais durante o tempo de estocagem de 90 dias. A adição dos ingredientes à base de linhaça dourada levou à redução da umidade e aumento no teor de cinzas, lipídios, proteínas, carboidratos e calorias. Nas amostras contendo linhaça e derivados houve diminuição da dureza, elasticidade, flexibilidade, coesivisidade, mastigabilidade e força de cisalhamento, melhorando a maciez, porém com aumento da fraturabilidade. Foi possível aumentar o rendimento na cocção e diminuir a % de encolhimento dos hambúrgueres com o acréscimo dos ingredientes à base de linhaça dourada. Maior oxidação lipídica foi observada nos produtos crus e grelhados contendo níveis mais elevados de linhaça dourada e subprodutos. Houve também, aumento no teor de L*e b* e diminuição de a* nas amostras. Foi possível melhorar o perfil de ácidos graxos dos hambúrgueres bovinos com adição de linhaça dourada e derivados, aumentando principalmente o teor de ácidos graxos ?-3 e a relação PUFAs/SFA e diminuindo, conseqüentemente, a relação ?-6/?-3, tornando os produtos mais favoráveis nutricionalmente. O presente estudo revelou que os maiores níveis de adição de ¿blends¿ de linhaça dourada nos hambúrgueres bovinos resultaram numa significativa melhoria da qualidade nutricional com aceitação sensorial e estabilidade físicoquímica durante o armazenamento Abstract: The main objective of this study was to evaluate the effect of adding different concentrations of golden flaxseed and its byproducts in meat product restructured type patties on the fatty acid composition and sensory acceptance of their final products. The physico-chemical composition and microbiological analysis of golden and brown flaxseed and its main products selected for the study were evaluated, prior to the application as non-meat ingredients. Following, were prepared types of patties were prepared containing different levels of oil, and/or flour and/or golden flaxseed and plus a control, whose products were assessed according physico-chemical composition, fatty acid profile, texture profile, objective color, oxidative stability and sensory analysis to evaluate the attributes of appearance, flavor, texture, aroma, overall acceptability and purchase intent, during storage for 90 days at -18°C. The results revealed a favorable nutritional profile to the golden flaxseed, mainly due to its lower saturated fatty acid composition. The processed patties had the flavor and texture attributes severely affected by sensory evaluation, and the addition of up to 5.0% of the ingredients did not reduce the acceptance by the panelists, with minimal changes in sensory attributes during storage time of 90 days. The addition of ingredients based on golden flaxseed led to a reduction of moisture and increased the contents of ash, lipids, proteins, carbohydrates and calories. In samples containing flaxseed and derivatives decreased the hardness, springness, resilience, cohesivity, chewiness and shear force, improving softness, but increased the fracturability. It was possible to increase cooking yield and reduce the shrinkage % of the patties with the addition of ingredients based on golden flaxseed. Was observed an increased of lipid oxidation in raw and grilled containing higher levels of golden flaxseed and byproducts. There was also an increase in the level of L* and b* and a decrease of a* in the samples. It was possible to improve the fatty acid profile of beef patties with added golden flaxseed and derivatives, mainly by increasing the concentration of ?-3 fatty acids and the ratio PUFAs/SFA and consequently decreasing the relationship ?-6/?-3, making products nutritionally more favorable. This study revealed that higher levels of addition of blends of golden flaxseed in beef patties resulted in a significant improvement of nutritional quality with sensory acceptability and physico-chemical stability during storage Doutorado Tecnologia de Alimentos Doutor em Tecnologia de Alimentos

This thesis investigates the effects of different inulin types (short chain, native and long chain) on rennet-induced gelation of skim milk and their potential utilization as a functional ingredient in cast-type Feta cheese made with ultrafiltered (UF) skim milk. Gelation time, gel stiffness, strains at fracture, syneresis rates and microstructure depended on type and concentration of inulin added. All inulin-fortified gels had similar strength and brittleness as control and shorter gelation time. However, no significant differences were found between control and inulin-fortified cheeses. Protein networks in milk gels fortified with long versus short chain inulin molecules were more branched, and were associated with higher curd yields, slower syneresis rate, and better retention of inulin in curd and cheese. No differences could be observed in the microstructure of control and inulin-fortified cheeses. These findings stress the importance of inulin selection in cheese production for optimum functional and technological properties of inulin.

The antioxidant activity of a new series of alkyl hydroxytyrosyl ethers was evaluated by the Rancimat test in a lipophilic food matrix and by the FRAP, ABTS and DPPH assays in a hydrophilic medium, and compared to free hydroxytyrosol (HTy), butylhydroxytoluene (BHT) and α-tocopherol. All methods used to assess the antioxidant activity of the new compounds emphasised the importance of the ortho-diphenolic structure on the maintenance of the high antioxidant activity associated with free HTy. The results obtained support the ‘polar paradox’ since the antioxidant activity of the lipophilic hydroxytyrosyl ethers was slightly lower in bulk oils and higher in hydrophilic media in comparison with their reference HTy. Although the length of the alkyl chain did not significantly affect the antioxidant activity in bulk oils, it did have a positive influence in hydrophilic medium for ethers with a short alkyl chain (methyl, ethyl and propyl), while ethers with longer alkyl chain (butyl, hexyl, octyl, dodecyl and octadecyl) maintained or even decreased their antioxidant activity, probably due to the steric effect of the side chains. In conclusion, these results show the strong antioxidant activity of a new group of lipophilic HTy derivatives that satisfies the food industry demands for new antioxidants with potential use as functional ingredients to improve the quality and nutritional properties of foods., This work was supported by Grants AGL2007-66373/ALI and Project CSD2007-00063 from Programa Consolider-Ingenio from the Spanish Ministry of Education and Science (CICYT) and Grant RTA2007-00036-00-00 from the Research National Institute of Food, Agriculture and Technology (INIA). G.P.C. is a predoctoral fellow of the Research National Institute of Food, Agriculture and Technology (INIA).

A novel biocompatible and biodegradable microgel system has been developed for controlled uptake and release of especially proteins. It contains TEMPO-oxidized potato starch polymers, which are chemically cross-linked by sodium trimetaphosphate (STMP). Physical chemical properties have been determined for microgels of different weight ratios of cross-linker to polymer (0.10, 0.15, 0.20, 0.30, and 0.40) and degrees of oxidation (30, 50, 70, and 100%). The charge density of the microgels as determined by proton titration is found to be in good agreement with the expected degree of oxidation (DO). The electrophoretic mobility of the microgel particles is used as a qualitative indicator of the pore size and scales with microgel swelling capacity as expected. The swelling capacity increases with increasing pH and decreasing salt concentration. Preliminary data for the uptake of the globular protein lysozyme by the microgels show it increases with increasing DO and decreasing cross-linker to polymer ratio. Highly charged microgels with intermediate cross-linker to polymer ratios (0.15 and 0.2) are found to be optimal for encapsulating lysozyme. © 2009 American Chemical Society. Chemicals / CAS: lysozyme, 9001-63-2; oxidoreductase, 9035-73-8, 9035-82-9, 9037-80-3, 9055-15-6; proton, 12408-02-5, 12586-59-3; sodium chloride, 7647-14-5; trimetaphosphoric acid, 13566-25-1, 7785-84-4

A inulina é um ingrediente funcional, geralmente empregado na indústria alimentícia como substituto do açúcar ou da gordura. Esse ingrediente pode ser encontrado em diversos produtos vegetais, incluindo as raízes de chicória. Por ser um produto com solubilidade variável com a temperatura, a inulina sofre uma separação de fases ao ser resfriada, originando uma fase precipitada, mais viscosa, e uma fase sobrenadante, de menor viscosidade. O estudo das propriedades reológicas das diferentes fases do extrato de inulina é importante para o projeto de equipamentos, como misturadores e bombas. Neste trabalho, foi estudado o comportamento reológico, para três condições distintas de temperatura (25; 40 e 50 ºC), das fases sobrenadante e precipitada do extrato líquido de inulina, extraído de raízes de chicória por difusão em água quente e resfriado a duas temperaturas distintas (8 e -10 ºC), sofrendo separação de fases. A fase precipitada foi analisada em duas condições: pura e com a adição de agentes microencapsulantes. Todos apresentaram um comportamento linear, semelhante ao dos "Plásticos de Bingham", porém, nem todos se ajustaram a esse modelo. Inulin is a functional food ingredient, generally employed as sugar or fat substitute in food systems. This ingredient can be found in several vegetal products, including chicory roots. As the solubility of inulin is susceptible to temperature changes, the product suffers a fractionalization resulting in two phases when cooled, originating a precipitated phase, more viscose, and a liquid phase, of lesser viscosity. The study of rheological properties of different phases of inulin extract is important for equipment designing, such as mixer and bombs. In this work, rheological behavior at three different temperatures (25; 40 and 50 ºC) was determined for liquid and precipitated phases of inulin liquid extract, extracted from chicory roots by hot water diffusion and cooled at two different temperatures (8 and -10 ºC), suffering phases separation. The precipitated phase was analyzed in two conditions: pure and with the addition of microencapsulating agents (maltodextrin and hydrolized starch). All of them presented a linear behavior, similar to that of the "Plastics of Bingham". Some of them, however, were not an adequate fit to this model.

The potential of natural substances to improve the immune system has long been the subject of investigation. The purpose of this research was to study Guava (Psidium guajava L.) leaf extract as a functional ingredient for immunostimulant. The study used water and ethanol as solvents to obtain optimum active compounds of the extracts. The result showed that the higher the content of phenol total was found in the extract, the higher the stimulation index value was obtained for both solvents. However, the stimulation index value was not only influenced by antioxidant activity. The reason was that the type of active compound in Guava leaf extract responsible for immunostimulatory activity was probably not only polyphenolic antioxidant.

To increase the value of hominy feed, a by-product from corn milling, its potential for oil extraction and fermentation to produce ethanol was study. The novelty of the work was to study the use of the fermentation residue as an enhancing ingredient in bakery products. The fermentation was conducted by simultaneous saccharification and fermentation as well as saccharification followed by fermentation. After 48 h of fermentation of 30 % (w/ v) defatted hominy feed aqueous solution, ethanol concentration varied from 7.8 to 12.5 % (v/ v). The post-fermentation residue showed an increase in protein and fiber contents, from 10 % to 30 % and 14 % to 26 %, respectively, when compared with the source material. This residue presented a significant level of antioxidants, around 620 􀀁mol/ 100g. When this residue was incorporated into bread, rolls and cookies at levels of 7%, an increment of 23% of protein content can be reached and up to 50% of total fiber as well. This fiber increment corresponded to 47% of soluble and 19% of insoluble fibers. However, a negative impact onbread volume was observed: a reduction of 1.5% of diameter, 17 – 19% of volume, 18 – 24% of height, 9 – 12% of porosity and 6–11% of elasticity. But surprisingly, the bread life time increased 100%, i.e., the rolls looked as fresh as just baked, the day after info:eu-repo/semantics/publishedVersion

Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia The main objective of this work involves the development of formulations of low-calorie fillings for chocolate candies that have a positive impact on consumers health. This theme of master’s thesis, was developed within the QREN Project - I&DT Co-promotion 33880 “HealthyBombons”, in partnership with AJM Pastelarias, Lda. Fruit fillings based on three types of fruit, pear (pera rocha), blueberries and green apple were produced. Thee fillings were compared with two commercial fruit fillings, raspberry and passionflower, produced by the company AJM Pastelarias, Lda. For the production of the fillings were four types of ingredients with different features, were produced, gelling agents (rice flour or psyllium and inulin), chocolate, sweeteners and spices. The effect of psyllium, sweeteners, protein and fiber concentration in the structure of the fillings and the effect of the type of the fruit fillings with the additions of rice flour or psyllium and inulin, were studied. The filling was produced at 90°C, on a mixer with an helix pad, for 30 minutes at a rotation speed of 400 rpm at let to set at 20ºC for 12 hours. There was a significant reduction in caloric value, both in the gelled fruit fillings and on the rice flour and psyllium fillings, of the order of 220 kcal