The husk fiber of Cocos nucifera L. (Palmae) is a source of anti-neoplastic activity

In the present study, we investigated the in vitro anti-tumoral activities of fractions from aqueous extracts of the husk fiber of the typical A and common varieties of Cocos nucifera (Palmae). Cytotoxicity against leukemia cells was determined by the 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay. Cells (2 x 104/well) were incubated with 0, 5, 50 or 500 µg/mL high- or low-molecular weight fractions for 48 h, treated with MTT and absorbance was measured with an ELISA reader. The results showed that both varieties have almost similar antitumoral activity against the leukemia cell line K562 (60.1 ± 8.5 and 47.5 ± 11.9% for the typical A and common varieties, respectively). Separation of the crude extracts with Amicon membranes yielded fractions with molecular weights ranging in size from 1-3 kDa (fraction A) to 3-10 kDa (fraction B) and to more than 10 kDa (fraction C). Cells were treated with 500 µg/mL of these fractions and cytotoxicity was evaluated by MTT. Fractions ranging in molecular weight from 1-10 kDa had higher cytotoxicity. Interestingly, C. nucifera extracts were also active against Lucena 1, a multidrug-resistant leukemia cell line. Their cytotoxicity against this cell line was about 50% (51.9 ± 3.2 and 56.3 ± 2.9 for varieties typical A and common, respectively). Since the common C. nucifera variety is extensively cultured in Brazil and the husk fiber is its industrial by-product, the results obtained in the present study suggest that it might be a very inexpensive source of new antineoplastic and anti-multidrug resistant drugs that warrants further investigation.

Production of yeast extracts from whey for food use: market and technical considerations

Whey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.

Modified broken rice starch as fat substitute in sausages

The demand for low-fat beef products has led the food industry to use fat substitutes such as modified starch. About 14% of broken rice is generated during processing. Nevertheless, this by-product contains high levels of starch; being therefore, great raw material for fat substitution. This study evaluated the applicability of chemically and physically modified broken rice starch as fat substitute in sausages. Extruded and phosphorylated broken rice was used in low-fat sausage formulation. All low-fat sausages presented about 55% reduction in the fat content and around 28% reduction in the total caloric value. Fat replacement with phosphorylated and extruded broken rice starch increased the texture acceptability of low-fat sausages, when compared to low-fat sausages with no modified broken rice. Results suggest that modified broken rice can be used as fat substitute in sausage formulations, yielding lower caloric value products with acceptable sensory characteristics.

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

Flaxseed has been widely studied around the world; its incorporation into products habitually consumed by human populations has been stimulated due to its unique nutritional value. The objective of this study was to evaluate the chemical composition of Brazilian flaxseed, to analyze the stability of lipids present in whole flaxseed flour (WFF) or partially defatted flaxseed flour (DFF) stored under several temperatures, and to investigate the effect of bread making on a product containing flaxseed. Whole flaxseed flour presented (g.100 g-1) 25.7 of insoluble fiber, 10.7 of soluble fiber, 38.9 of lipids, and 2.65 of lignan. Defatted flaxseed flour presented 65% less lipids, 36% more fiber and 56% more lignan than whole flaxseed flour. The fatty acid profile was maintained in the defatted flaxseed flour, and it presented a stable composition during storage under ambient temperature, refrigeration, and freezing. The fatty acid profile was similar in the bread containing defatted flaxseed flour after dough development, baking, and storage at room temperature or refrigerated. After baking, 89% of the lignan content was kept in bread. Results show that Brazilian flaxseed has an interesting chemical composition, and that defatted flaxseed, by-product of lipid extraction, presents a good stability to grind and storage under several temperatures. Thus, defatted flaxseed flour can be incorporated in bread, increasing its nutritional and functional value.

Application of roasted rice bran in cereal bars

The objective of this study was to evaluate the viability of using microwave-roasted rice bran as an ingredient in high-fiber cereal bars to obtain a product with good acceptability. The influence of the rice flakes, corn flakes, and roasted rice bran levels on the physical and chemical characteristics of the cereal bars was studied. The overall acceptability of three selected formulations was also evaluated. An increase in the roasted rice bran level in the formulation reduced the force of rupture and water activity, resulted in intermediate density, and caused darkening of the bars. The contents of lipid and total dietary fiber were higher in the formulation with the highest rice bran content, which was therefore classified as functional food. The formulation containing 0.34; 0.32; and 0.34 roasted rice bran, rice flakes, and corn flakes, respectively, seemed to be the best outcome. Cereal bars with roasted rice bran levels between 10 and 20% were accepted by consumers.

Study of adsorption isotherms of green coconut pulp

Brazil is considered one of the largest producers and consumers of tropical fruits. Green coconut (Cocos nucifera L.) stands out not only for its production and consumption, but also for the high amount of waste produced by coconut water industry and in natura consumption. Therefore, there is a need for utilization of this by-product. This study aims to study the adsorption isotherms of green coconut pulp and determine its isosteric heat of sorption. The adsorption isotherms at temperatures of 30, 40, 50, 60, and 70 °C were analyzed, and they exhibit type III behavior, typical of sugar rich foods. The experimental results of equilibrium moisture content were correlated by models present in the literature. The Guggenheim, Anderson and De Boer (GAB) model proved particularly good overall agreement with the experimental data. The heat of sorption determined from the adsorption isotherms increased with the decrease in moisture content. The heat of sorption is considered as indicative of intermolecular attractive forces between the sorption sites and water vapor, which is an important factor to predict the shelf life of dried products.

Marolo (Annona crassiflora Mart.): a study of value chain and processing

This article aims to discuss the needs and problems of marolo value chain, as well as to evaluate the rehydration process of this fruit as a possibility of using it as a by-product during the interharvest growth periods. The study of the value chain included interviews with producers, handlers, and fruit and by-product sellers. In order to evaluate the rehydration process of this fruit, marolo was dehydrated using a conventional procedure and freeze-drying. The experiments were conducted in a completely randomized design and a triple factorial scheme (2 × 2 × 6). ANOVA was performed, followed by the Tukey's test (p < 0.05). Regression models were generated and adjusted for the time factor. The precariousness of the value chain of marolo was observed. The best procedure for marolo dehydration should be determined according to the intended use of the dehydrated product since the water-absorption capacity of the flour is higher and convective hot-air-drying is more effective in retaining soluble solids and reducing damage to the fruit. These results aim at contributing to the marolo value chain and to the preservation of native trees in the Brazilian savanna biome and can be used to analyze other underutilized crops.

Chemical characterization of the flour of peel and seed from two papaya cultivars

Papaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss of food value; therefore, new aspects on the use of its waste as by-products, or in the production of food additives, or even the incorporation of its flour in food have aroused great interest because these are products of high nutritional value, and their use may be economically viable. The objective of this study was to produce and characterize peel and seed flours from two papaya cultivars (Havai and Calimosa) for their chemical constituents focusing on possible use in foods. The proximate and mineral composition, titratable acidity, soluble solids, pH, contents of vitamin C, and phenolic compounds were determined. According to the results obtained, the papaya peel and seed flours had high contents of protein and fiber and therefore can be used as alternative sources of nutrients and can also be added in foods avoiding waste and adding value to the fruit.

Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)

Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine the biochemical characteristics of a cocoa by-product, "cocoa honey" (CH), produced in the State of Bahia-Brazil. The biochemical characterization was conducted to determine reducing sugars, total sugars, vitamin C, total dietary fiber, flavonoids, and total antioxidant activity using an EC50. It was observed that cocoa honey can be considered a source of bioactive compounds, can be consumed in natura or processed, and used as an ingredient in the chocolate industry and in other food products. However, it is necessary to use complementary methods, such as HPLC, to quantify the phenolic compounds of this by-product.

Check all that apply (CATA) as an instrument for the development of fish products

Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.

Mäntyöljyn tislauksen esikäsittely

Raakamäntyöljy on selluteollisuuden sivutuote. Suopa erotetaan mustalipeästä ja palstoitetaan tuottaen siten raakamäntyöljyä. Raakamäntyöljy tislataan tavanomaisesti viiteen pääjakeeseen: rasvahapot, hartsihapot, mäntyöljytisle, esiöljy ja mäntyöljypiki. Näiden jakeiden lisäksi raakamäntyöljyssä on erityisesti mustalipeästä siihen erottuneita epäpuhtauksia, jotka haittaavat raakamäntyöljyn prosessointia. Epäpuhtauksia ovat orgaaniset ja epäorgaaniset yhdisteet, kuten metallit, suolat ja ligniini. Nämä epäpuhtaudet aiheuttavat haitallisia reaktioita prosessissa huonontaen siten lopputuotejakeiden laatua. Tämän lisäksi epäpuhtaudet aiheuttavat saostumia prosessilaitteissa alentaen siten prosessointitehokkuutta. Raakamäntyöljyn esikäsittelyllä tehostetaan tislauksen toimintaa. Työssä esitetään esikäsittelymenetelmistä mm. degumming-menetelmä, laimea happopesu, hiilidioksidikäsittely, valkaisu ja lämpökäsittely. Menetelmien pohjalta valitaan tätä työtä varten yksi menetelmä, jonka pohjalta suunnitellaan kokeellisessa osassa suoritettavat kokeet. Kokeellinen osuus koostuu esikokeista, varsinaisista kokeista ja lisäkokeista. Menetelmän tarkoituksena on saavuttaa epäpuhtauksille 90–95 % reduktioaste. Kokeiden onnistumista tutkitaan analysoimalla alkuperäinen raakamäntyöljy, sekä jokaisen kokeen jälkeen erotetut faasit. Työssä saavutettiin hyvä erotustehokkuus. Alkuperäisen tavoitteen mukaista reduktioastetta ei pystytty määrittämään eri analyysimenetelmien ja niiden analyysituloksissa ilmenneiden eroavaisuuksien vuoksi, mutta lisäkokeiden ansiosta pystyttiin vahvistamaan kyseisen koejärjestelmän optimaalinen poistoaste. Lisäksi työssä havaittiin että esikäsittelytulos on hyvin riippuvainen käsiteltävän raaka-aineen koostumuksesta.

Planar Topological Defects in Unconventional Superconductors

In this work, we consider the properties of planar topological defects in unconventional superconductors. Specifically, we calculate microscopically the interaction energy of domain walls separating degenerate ground states in a chiral p-wave fermionic superfluid. The interaction is mediated by the quasiparticles experiencing Andreev scattering at the domain walls. As a by-product, we derive a useful general expression for the free energy of an arbitrary nonuniform texture of the order parameter in terms of the quasiparticle scattering matrix. The thesis is structured as follows. We begin with a historical review of the theories of superconductivity (Sec. 1.1), which led the way to the celebrated Bardeen-Cooper- Schrieffer (BCS) theory (Sec. 1.3). Then we proceed to the treatment of superconductors with so-called "unconventional pairing" in Sec. 1.4, and in Sec. 1.5 we introduce the specific case of chiral p-wave superconductivity. After introducing in Sec. 2 the domain wall (DW) model that will be considered throughout the work, we derive the Bogoliubov-de Gennes (BdG) equations in Sec. 3.1, which determine the quasiparticle excitation spectrum for a nonuniform superconductor. In this work, we use the semiclassical (Andreev) approximation, and solve the Andreev equations (which are a particular case of the BdG equations) in Sec. 4 to determine the quasiparticle spectrum for both the single- and two-DW textures. The Andreev equations are derived in Sec. 3.2, and the formal properties of the Andreev scattering coefficients are discussed in the following subsection. In Sec. 5, we use the transfer matrix method to relate the interaction energy of the DWs to the scattering matrix of the Bogoliubov quasiparticles. This facilitates the derivation of an analytical expression for the interaction energy between the two DWs in Sec. 5.3. Finally, to illustrate the general applicability our method, we apply it in Sec. 6 to the interaction between phase solitons in a two-band s-wave superconductor.

Antidiabetic activity of Vaccinium vitis-idaea, a medicinal plant from the traditional pharmacopeia of the James Bay Cree

L’incidence du diabète chez les premières nations du Canada est plus de trois fois celle du reste du pays, dû, en partie, aux traitements culturellement inappropriés. Notre projet vise à traiter le diabète chez ces populations à partir de leur pharmacopée de médicine traditionnelle afin d’améliorer l’acceptation des traitements. En utilisant une approche ethnobotanique, notre équipe a identifié 17 plantes médicinales utilisées pour traiter des symptômes du diabète par les Cris d'Eeyou Istchee (Baie James, Québec). Parmi eux, l'extrait éthanolique de baies de Vaccinium vitis-idaea a montré un effet stimulateur sur le transport du glucose dans les cellules musculaires squelettiques et les adipocytes en culture. Le but de cette thèse était d’élucider les mécanismes par lesquels cet extrait exerce ses effets anti-hyperglycémiants, d’identifier ses principes actifs et de confirmer in vivo, son efficacité. Les résultats démontrent que V.vitis a augmenté le transport du glucose dans les cellules musculaires en cultures, C2C12 et L6 et a stimulé la translocation des transporteurs GLUT4 dans les cellules L6. L'extrait a également inhibé la respiration dans les mitochondries isolées du foie du rat. Cet effet est semblable à celui de la metformine et en lien avec la production du stress métabolique et l'activation de l'AMPK. De plus, la voie de signalisation de l’insuline ne semble pas être impliquée dans le mécanisme d’action de V. vitis. Le fractionnement guidé par la stimulation du transport du glucose a mené à l'isolation des principes actifs; la quercétine, la quercétine-3-O-galactoside, et la quercétine-3-O-glucoside. Comparable à l'extrait brut, ses composés ont stimulé la voie AMPK. Cependant, la quércetine était la seule à inhiber la respiration mitochondriale. Pour valider l'effet de V.vitis in vivo, l'extrait (1% dans l'eau de boisson) a été administré aux souris KKAy pendant 10 jours. La glycémie et le poids corporel ont été significativement réduits par V.vitis. Ces effets ont été associés à une diminution de la prise alimentaire, ce qui suggère que V.vitis diminue l'appétit. L'étude pair-fed a confirmé que les effets de V.vitis sont, majoritairement, dû à la réduction de l’appétit. De plus, V.vitis a augmenté la teneur en GLUT4 dans le muscle squelettique, a stimulé la iv phosphorylation de l'ACC et a augmenté les niveaux de PPAR-α dans le foie des souris KKAy. Ces effets se voient être additifs à l’effet anorexigène de V. vitis. Au cours du fractionnement bioguidé de l’extrait, l’ester méthylique de l'acide caféique (CAME), un produit formé lors de la procédure du fractionnement, a démontré un effet stimulateur puissant sur le transport du glucose dans les celules C2C12 et donc un potentiel anti-diabétique. Pour identifier d'autres acides caféique active (AC) et pour élucider leurs relations structure-activité et structure-toxicité, vingt dérivés AC ont été testés. Outre CAME, quatre composés ont stimulé le transport du glucose et ont activé l'AMPK suite au stress métabolique résultant d'un découplage de la phosphorylation oxydative mitochondriale. L’activité nécessite une fonction d’AC intacte dépourvu de groupements fortement ionisés et ceci était bien corrélée avec la lipophilicite et la toxicité. Les résultats de cette thèse soutiennent le potentiel thérapeutique de V. vitis, ses composés actifs ainsi que de la famille de l’AC et pour la prévention et le traitement du diabète.

Histoire(s) et historiographie du cinéma en France : 1896-1953

Thèse de doctorat effectuée en cotutelle au Département d’histoire de l’art et d’études cinématographiques de la Faculté des arts et des sciences de l'Université de Montréal et à la Section d’histoire et esthétique du cinéma de la Faculté des lettres de l'Université de Lausanne.

Développement de nouveaux matériaux conjugués aux propriétés opto-électroniques modulables : de l’électrochromisme à la fluorescence.

La thèse est divisée en deux parties, soit le texte principal et les annexes afin d'alléger la taille des documents.