Chemical Constituents， Pharmacological Effect， and Product Development of Eucommia ulmoides with Both Medicinal and Edible Values： A Review / 中国实验方剂学杂志

Eucommia ulmoides， a plant belonging to Eucommiaceae， has a history of medical use for over two thousand years in China. The dried bark and leaves of this plant are usually used as medicinal materials. Due to the high safety in clinical application， E. ulmoides leaves were officially recognized for both medicinal and edible use by the food safety evaluation in 2019， providing a valuable resource for the development of food and health products. According to the traditional Chinese medicine theory， E. ulmoides has the effects of nourishing the liver and kidneys， strengthening sinews and bones， and calming fetus. Modern research has shown that different parts such as the bark， leaves， flowers， and seeds of E. ulmoides contain similar chemical components， including phenylpropanoids， terpenoids， flavonoids， phenolic acids， steroids， and polysaccharides. E. ulmoides exhibits diverse pharmacological activities such as lowering blood pressure and blood lipid and glucose levels， preventing osteoporosis and possesses anti-tumor， anti-bacterial， antiviral， anti-inflammatory， antioxidant， and hepatoprotective effects. Therefore， it holds great potential for the development of products with both medicinal and edible values. This review systematically summarizes the chemical constituents， pharmacological activities， and representative medicinal and edible products of different parts of E. ulmoides. It is expected to provide theoretical references for the clinical application of E. ulmoides and its active components and the development and utilization of the products with both medicinal and edible values. This review contributes to a deeper understanding of the medicinal properties of E. ulmoides and provides guidance for further exploration of its applications in the healthcare field. As a plant with both medicinal and edible values， E. ulmoides is expected to attract more attention in future research and contribute to human health.

Synthetic berberine derivatives as potential new drugs

Abstract The modern process of new drug discovery and development is an exciting, yet a challenging, endeavor. Although it can result in significant financial income and meet the medical needs of patients, it ultimately may result in failure. To achieve a fast and successful new product discovery and development process, natural products which are evolutionarily optimized as drug-like molecules have gained great attention as better potential sources of new chemical entities. Historically, plant species containing berberine are used in various traditional phytotherapy. However, despite the various therapeutic effects it exerts, berberine is not yet developed into a drug product. Addressing the barriers that hinder its successful development and the efforts made to overcome them is thus crucial. The toxicological and pharmacokinetic properties of berberine are the main barriers towards its development into a marketed drug product. It has low aqueous solubility, poor absorption, fast metabolism, and wide tissue distribution which lead to low bioavailability limiting its clinical application. Synthetic berberine derivatives with improved properties are suggested as better alternatives for further development and future therapeutic application. Hence, this paper summarizes the preclinical research studies conducted in the last decade to reveal the therapeutic potential of synthetic berberine derivatives for the treatment of various diseases and hence achieve successful berberine-based drug development in the future. To exploit the value of natural products as a source of leads for the development of effective drugs, collaboration among the different discovery and development scientists is essential.

Research progress on chemical constituents, biological activities, quality evaluation, and product development of Panax quinquefolium / 药学学报

italic>Panax quinquefolium L. is a valuable Chinese herbal medicine with a large market demand. It has a complex chemical composition and numerous biological activities. At present, research on P. quinquefolium is focused on its underground parts, with especial interest in its saponins. There are few studies on non-saponins and the aboveground parts of Panax quinquefolium. Current quality standards are based on the saponin contents, which does not address the other benefits of Panax quinquefolium. This paper summarizes progress on the chemical components, pharmacological effects, quality evaluation, and product development of P. quinquefolium in recent years, and provides references for its further R&D and comprehensive utilization.

Overview of Famous Classical Formulas and Discussion on Its Exploitation / 中国实验方剂学杂志

The famous classical formulas （FCF）， which occupy the most important position in the prescription theory， had been brought out following the progress of traditional Chinese medicine （TCM）. Its formation and exploitation， essentially the ingredient constitution and preparation technology， is an objective trend of TCM. The development of related product under the guidance of relevant national policies has its historical inevitability， as the development of formula granules in recent decades had laid a solid foundation for it. The key to exploit these FCF is to refine and standardize the clinical applications through the ages with the guidance of TCM theory， for the process design of massive industrial production. As a result of the analysis of its definition and connotation， it is clear that the core connotation of FCF is the medicinal substances with fixed formula compatibility and stable preparation process. Furthermore， the screening strategy， the exploitation value， and the applicability between ancient prescriptions and nowadays diseases， had also been discussed based on the current policy situation and research status.

Development of a fruit smoothie with solid albumen of green coconut / Desenvolvimento de um smoothie de frutas contendo albúmen sólido do coco verde

ABSTRACT: The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted of 52.8% of pineapple, 27.2% of acerola, and 20.0% of solid albumen of green coconut. This new formulation was well accepted, with a grade (score) 7 ("good"). It represents a good nutritional contribution and a source of vitamin C which can contribute to add value to a co-product of the beverage industry.

RESUMO: O objetivo deste trabalho foi desenvolver uma bebida mista do tipo smoothie utilizando o albúmen sólido do coco verde na sua composição. As formulações do smoothie foram elaboradas seguindo um planejamento experimental, fixando-se a concentração do albúmen sólido em 20% e variando-se os teores das polpas de acerola, abacaxi e água de coco, que totalizaram 80% da massa total do produto. Os parâmetros de resposta avaliados foram o teor de vitamina C, a capacidade antioxidante e a aceitação sensorial global. Foi observado que das dez formulações avaliadas, as que continham maiores concentrações de polpa de acerola, apresentaram valores superiores de compostos bioativos, porém não foram as mais aceitas sensorialmente. Por meio da função desejabilidade chegou-se a uma formulação final que consistiu de 52,8% de abacaxi, 27,2% de acerola e 20,0% de albúmen sólido de coco verde. Esta nova formulação teve boa aceitação, com nota igual a 7 ("bom") e representa um bom aporte nutricional, sendo fonte de vitamina C, podendo contribuir para agregar valor a um coproduto da indústria de bebidas.

Conceptual design of a thermal weed control machine / Projeto conceitual de máquina para o controle de plantas daninhas pela aplicação de calor

ABSTRACT: The great difficulty for family farmers who produce food organically is the control of weeds without using chemical products. One possibility for the management is the use of heat in the sense of coagulating the protoplasm in leaves and stem cells. The present research aimed toconceptual design a mechanized system for weeds control through the use of heat focusing on familiar farmers who produce food organically. In this study, we used a product development methodology which can be divided into different stages that are composed of several tasks. As a result of the use of such methodology, six concepts of heat transfer machines were developed. After the application of selection tools, two concepts were chosen for the optimization process, and then the one considered ideal to meet the needs of farmers was selected.

RESUMO: A grande dificuldade dos agricultores familiares que produzem alimentos de forma orgânica é o controle de plantas daninhas sem a aplicação de produtos químicos. Uma possibilidade para o manejo é a utilização de calor, no sentido de coagular o protoplasma em células das folhas e do caule. O objetivo do presente trabalho foi projetar uma concepção de um sistema mecanizado para o controle das plantas daninhas por meio da utilização de calor, tendo como público alvo agricultores familiares que produzem de forma orgânica. Para a realização do trabalho foi empregada metodologia de desenvolvimento de produtos, a qual pode ser dividida em diferentes fases, que são compostas por diversas tarefas. Como resultado da aplicação da metodologia obteve-se seis concepções de máquinas aplicadoras de calor. Após aplicação de ferramentas de seleção foram escolhidas duas concepções para o processo de otimização, obtendo-se posteriormente aquela considerada ideal para atender as necessidades dos agricultores.

The Potential of the Internet of Things in Products and Services Development for Older Adults / El potencial de la Internet de las cosas en productos y Desarrollo de servicios para adultos mayores / O potencial da Internet das coisas em produtos e Desenvolvimento de Serviços para adultos mais velhos

The aging process is becoming a reality worldwide. This process affects society in many levels, including the development of new products, services and healthcare solutions. Initiatives such as the Active and Assisted Living Programme in Europe develop state of the art research and solutions to address age-related issues and serve as example to countries like Brazil, which experience an accelerated aging process and need to develop agerelated solutions at an even faster rhythm.

El proceso de envejecimiento se está convirtiendo en una realidad a nivel mundial. Este proceso afecta a la sociedad en muchos niveles, incluido el desarrollo de nuevos productos, servicios y soluciones de atención médica. Iniciativas como el Programa de Vida Activa y Asistida en Europa desarrollan investigaciones y soluciones de vanguardia para abordar problemas relacionados con la edad y sirven como ejemplo para países como Brasil, que experimentan un proceso de envejecimiento acelerado y necesitan desarrollar soluciones relacionadas con la edad a nivel global. Ritmo aún más rápido.

O processo de envelhecimento está se tornando uma realidade em todo o mundo. Este processo afeta a sociedade em muitos níveis, incluindo o desenvolvimento de novos produtos, serviços e soluções de saúde. Iniciativas como o Programa Viver Ativo e Assistido na Europa desenvolvem pesquisas e soluções de ponta para abordar questões relacionadas à idade e servem como exemplo para países como o Brasil, que experimentam um processo acelerado de envelhecimento e precisam desenvolver soluções relacionadas à idade em um nível mais avançado e em ritmo ainda mais rápido.

Aceitabilidade e composição centesimal de produtos alimentícios desenvolvidos com polpa de abacate / Acceptability and centesimal composition of foods developed with avocado pulp

O desenvolvimento de massa de pizza e flan com polpa de abacate é uma das estratégias na busca da prevenção de doenças crônicas não-transmissíveis, visto que o abacate é um produto com custo acessível e com alto valor nutricional. O objetivo foi avaliar a aceitabilidade e composição centesimal de produtos com polpa de abacate. Foi desenvolvida uma massa de pizza com adição de polpa de abacate e um flan com polpa de abacate e chia. Investigaram-se os teores de umidade, cinzas, proteínas, lipídios, carboidratos e calorias e aceitabilidade por meio de análise sensorial. A massa de pizza com abacate apresentou-se menos calórica e com quantidades inferiores de macromoléculas comparadas ao controle. Com relação aos atributos sensoriais obteve boa aceitabilidade na cor e textura, porém o sabor e a impressão global receberam notas 5,7 e 6,2, respectivamente. A quantidade de calorias do flan foi inferior a encontrada nas sobremesas disponíveis no comércio. A preparação obteve boa aceitação em todos os parâmetros avaliados, com valores em torno de 7 (gostei moderadamente). Conclui-se que a massa de pizza com abacate necessita de mais estudos para melhorar o sabor residual amargo, no entanto, o flan tem potencial para ser oferecido no mercado em função de seu valor nutricional e de sua boa aceitação.

Given that the avocado is a product with affordable cost and high nutritional value, the development of pizza and flan pasta with avocado pulp is one of the strategies in the search of preventive resources for chronic non-transmitted diseases. The objective of the study was to evaluate the acceptability and centesimal composition of products with avocado pulp. A pizza dough was developed with avocado pulp and a flan was made with avocado pulp and chia. The investigation focused on the levels of moisture, ashes, proteins, lipids, carbohydrates and calories and the acceptability through sensorial analysis. The pizza dough with avocado was less caloric and contained lower amounts of macromolecules in comparison to the control. Regarding the sensorial attributes, it obtained good acceptability in color and texture, however, the taste and the overall impression received 5.7 and 6.2, respectively. The amount of calories in the flan was inferior than those found in commercially available desserts. The preparation was well accepted in all evaluated parameters, with values around 7 (I moderately liked it). It is concluded that the pizza dough with avocado needs further studies to improve the residual bitter taste, conversely, the flan has the potential to be offered in the market due to its nutritional value and good acceptance.

Design specifications of a heat applicator weed controller device for family farms / Especificações para o projeto de um mecanismo aplicador de calor para o combate de plantas espontâneas dirigido à agricultura familiar

ABSTRACT: One of the difficulties faced by organic food farming families is weed management without the application of chemical products. Thus, this study aimed to establish the design specifications for the development of a heat applicator device for small organic family farms. The implemented methodology allowed the division of the project to phases composed by different tasks. This paper addresses the informational phase, which identifies client needs, according to the lifecycle of the product, in order to establish the design specifications. The declared needs of 40 customers were identified and converted to the requirements of 24 clients. This resulted in 26 design specifications, displayed in order of importance, and distributed along the product's entire life cycle. Nine requirements were considered to be the most important; namely working speed, target applied temperature, application height variables, weed elimination, production costs, operation costs, energy consumption, weight, and main crop damage.

RESUMO: Uma das dificuldades dos agricultores familiares que produzem alimentos orgânicos é o manejo de plantas espontâneas sem a aplicação de produtos químicos. Sendo assim, objetivou-se estabelecer as especificações de projeto no desenvolvimento de um mecanismo aplicador de calor para o combate de plantas espontâneas, dirigido à agricultura familiar orgânica. A metodologia de projeto utilizada permite dividi-lo em fases, que são compostas por diferentes tarefas. O presente trabalho contempla a fase de projeto informacional, na qual são identificadas as necessidades dos clientes de acordo com o ciclo de vida do produto no sentido de estabelecer as especificações de projeto. Foram identificadas 40 declarações de necessidades de clientes, as quais foram transformadas em 24 requisitos de clientes, originando 26 requisitos de projeto hierarquizados, distribuídos ao longo de todo o ciclo de vida do produto, resultando nas especificações de projeto do produto. Os nove requisitos apontados como mais importantes foram: velocidade de trabalho; temperatura aplicada ao alvo; variação da altura de aplicação; eliminação das plantas espontâneas; custo de produção; custo de operação; consumo de energia; danificação da cultura implantada e peso.

Research progress on Chinese materia medica gel plaster and its application in product development / 中草药

As an important part of transdermal drug delivery system, gel plaster of Chinese materia medica (CMM) has inherited the traditional theory of traditional Chinese medicine and developed rapidly in recent years in combination with the new technology and technology of modern preparations. Compared with the traditional black paste and rubber paste, the gel plaster of CMM, which uses water-soluble polymer as the matrix, has the advantages of good moisturizing performance, good compatibility with the skin, and repeated patching. It has been paid more and more attention by researchers. At the same time, the gel plaster of CMM also faces many problems, such as unreasonable matrix ratio, simple preparation process, and imperfect quality evaluation system. This article reviews the development status, matrix composition, and preparation technology of gel plaster of CMM in recent years, and provides reference for the further study of gel plaster of CMM.

Research Progress on orally disintegrating tablets of Chinese materia medica / 中草药

Orally disintegrating tablets is a special tablet that can disintegrate rapidly in the mouth without taking with water. It has the advantages of rapid disintegration, high bioavailability, convenient utilization and so on. The orally disintegrating tablets of Chinese materia medica (CMM) have developed rapidly in recent years, which provides a new way of thinking for the treatment of acute diseases. At the same time, the orally disintegrating tablets of CMM are faced with many problems, such as poor taste, slow disintegration, imperfect quality evaluation system and so on. In this paper, we reviewed the development status, preparation technology, main problems, and quality evaluation from the related literatures of orally disintegrating tablets in recent years, so as to provide references for further research of orally disintegrating tablets of CMM.

Advances in structure, function and application of egg yolk antibody in human and animal diseases / 中国人兽共患病学报

Egg yolk immunoglobulin(IgY),also called egg yolk antibody,is a specific antibody secreted by birds after stimulation with certain antigens.For that it exhibits good resistance to heat,acid and proteinase-mediated degradation,its early-stage products were developed as food or food additives,and they have gained great social and economic benefits in both food safety and ecological agriculture fields.Due to the specific antibodies contained in these products,the products can help to resist pathogen infection.Therefore egg yolk antibody shows great value for development and application in the prevention and treat ment of animal and human diseases,and also shows great potential in human health care area.This review focuses on the development and applications of IgY biologics related with antiviral,antibacterial,antiparasitic and antitumor activities.

Gestión del desarrollo de productos en el Centro de Inmunología Molecular / Product development management at Molecular Immunology Center

El crecimiento de las empresas en un mundo altamente competitivo depende del rendimiento superior del proceso de desarrollo de sus productos. Estudios anteriores mostraron que hoy la dificultad principal del crecimiento del Centro de Inmunología Molecular está en la capacidad de penetrar los mercados de exportación, y el desarrollo de nuevos productos. La implementación de un sistema de gestión de desarrollo de productos a partir del diagnóstico de las limitaciones actuales permitirá eliminar las restricciones en el desarrollo de nuevos productos y constituirá una herramienta para el éxito de la realización de los mismos de manera competitiva. En este artículo se caracteriza la gestión de desarrollo de productos en el Centro de Inmunología Molecular, a partir de la realización de encuestas y tormentas de ideas y se propone un sistema de gestión para el desarrollo de productos en la institución que permita su uso como herramienta para su competitiva realización(AU)

The growth of companies in a highly competitive world depends on the superior performance of the development process of their products. Previous studies showed that today the main difficulty of the Molecular Immunology Center growth resides in the ability to enter international markets, and in the development of new products. The implementation of a product development management system based on the diagnosis of the current limitations will eliminate the restrictions and will be a tool for successfully implementing competitive products at the center. The product development management in the Center of Molecular Immunology is characterized in this paper starting from surveys and brainstorming results; and a product development management system is proposed to the institution as a tool to create a sustainable competitive advantage for the new products(AU)

Desafios do desenvolvimento dos dossiês de registro de medicamentos fitoterápicos / Challenges in developing herbal medicine dossiers for registration at anvisa (brazilian health surveillance agency)

Os benefícios da utilização de plantas medicinais são amplamente discutidos no âmbito acadêmico por meio de pesquisa básica e pela população em geral, baseado no ainda presente uso tradicional. Porém, é evidente a baixa demanda por registro no órgão sanitário competente (ANVISA) de produtos considerados medicamentos fitoterápicos ou produto tradicional fitoterápico. A ANVISA tem implementado requisitos visando a garantir qualidade, segurança e eficácia desses produtos, a luz do que se exige aos medicamentos classificados como sintéticos. Nesta revisão, aspectos relacionados à pesquisa e desenvolvimento, em linhas gerais, de um medicamento fitoterápico são relacionados com o arcabouço regulatório que normatiza o registro de tais produtos. Cada etapa de desenvolvimento relaciona-se a uma normativa em específico, de tal forma, que a execução de qualquer experimento de forma diversa da preconizada, impossibilita sua utilização na documentação de registro do produto. Este link é essencial para que se obtenha resultados satisfatórios no sentido de viabilizar-se o registro e futura comercialização dos produtos desenvolvidos. O aproveitamento dos estudos realizados, a qualidade da documentação gerada e a aderência aos requisitos regulatórios, permitem a submissão de dossiês de registro, que uma vez analisados, serão aprovados pelo órgão competente. A aplicabilidade das políticas de atenção básica a saúde que preconizam a utilização de fitoterápicos, depende do correto desenvolvimento destes produtos, aprovação do órgão regulador para que somente então a população possa ter acesso.

The benefits of using medicinal plants are widely discussed in the academic field through basic research and the general population, based on the still present traditional use. However, the low demand for registration of products considered herbal medicine or traditional herbal medicine is clear in the competent health surveillance agency (ANVISA). ANVISA has implemented requirements aiming to ensure the quality, safety and efficacy of these products in light of what is required for drugs classified as synthetic. In this review, general aspects related to research and development of herbal medicines are related to the regulatory framework that regulates the registration of such products. Each development stage relates to a specific normative, so that the implementation of any form differing from the proposed experiment precludes its use in product registration documentation. This link is essential in order to obtain satisfactory results to enable the registration and future commercialization of the developed products. The use of studies, the quality of the generated documentation and the adherence to regulatory requirements allow the submission of registration dossiers, which, once analyzed, are approved by the competent body. The applicability of primary care health policies that advocate for the use of herbal medicines depends on the correct development of these products, and approval by the regulatory entity, and only then, the general population can have access to such medicine.

Research progress on biological activity and application development of tanshinones / 中草药

Salvia miltiorrhiza (SM) is one of the commonly used traditional Chinese medicines, with widespread biological activities and a wide range of clinical application, especially in the treatment of cardiovascular and cerebrovascular diseases. Tanshinone is one of the most pharmacologically active components isolated from SM, which has attracted considerable attention for many years. In this paper, the authors will make systematic arrangement and analysis for the published literatures on the research and development of tanshinones, including pharmacological activities, action mechanisms, and product development, and objectively analyze the related intellectual property rights, in order to provide a scientific evidence and reference for the further research and product development of tanshinones.

China’s contribution to research and development of antiparasitic prod-ucts-Inspiration from Nobel Prize in Physiology or Medicine 2015 / 中国血吸虫病防治杂志

Chinese scientist Tu You?you won the Nobel Prize in Physiology or Medicine 2015,due to her outstanding contri?bution to the discovery of antimalarial drug artemisinin. The discovery of artemisinin is a great breakthrough using modern phar?maceutical technology to excavate ancient Chinese traditional medicine resources,based on government’s coordination mecha?nisms. This article analyzes the research and development status of the current global antiparasitic products,as well as China’s needs and strengths in related areas. The authors propose that China should take the advantage of government financing and re?search capacity to strengthen the research and development of antiparasitic products,so as to contribute more to improving glob?al health equity.

Carotene content of coriander leaves (Coriandrum sativum), Amaranth, Red (Amaranthus Sp, Green garlic (Allium sativum) and Mogri (Raphanus caudatus) and its products.

Food based approach is a more practical and sustainable approach to combat micronutrient deficiencies including vitamin A deficiency in India. However several gaps of knowledge with respect to the stability of β- carotene from foods and therefore its bioavailability exist. The present study aimed to assess the total and beta- carotene content of 4 vegetables (Coriandum sativum), Amaranth, Red (Amaranthus sp); Green garlic (Allium Sativum) and Mogri (Raphanus caudatus); and study the stability of beta carotene using minimal processing and addition of weak acids from foods, and product development using of coriander leaves. Results indicate that among the four vegetables, beta-carotene content of coriander was highest (2921.79 μg / 100 g) and lowest for mogri (425.15μg/100g). When coriander leaves were macerated alone in an electric mixer grinder and with green chilies, lemon or both, retention of beta carotene was 72.3%, 149.81%, 98.2%, and 182% resp. indicating the enhancing effects of green chillies and lemon juice of β- carotene retention. The fresh coriander leaves when incorporated into a recipe retained 75.47% of total carotene and 74.185 of β- carotene and was found to be highly acceptable using the composite score and hedonic test. The study indicates that minimal processing and usage of green chillies and lime in carotene rich foods enhance its retention. Efforts should be directed towards development of acceptable recipes incorporating green leafy vegetables and thereby resulting in an increased intake of β-carotene rich indigenous foods.

Mudanças funcionais de farinha de arroz torrada com micro-ondas em função do teor de umidade e do tempo de processamento / Functional changes of rice flour roasted with microwave as a function of moisture content and processing time

O Brasil está entre os dez maiores produtores de arroz do mundo. Devido ao beneficiamento, boa parte dos grãos é quebrada, gerando um subproduto de baixo valor comercial. A farinha de arroz normalmente é produzida a partir de grãos quebrados e é utilizada em produtos manufaturados devido a suas propriedades funcionais. Visando à obtenção de farinhas com propriedades funcionais diferenciadas e assim ampliar sua utilização como ingrediente em diferentes aplicações na indústria de alimentos, o objetivo deste trabalho foi avaliar o efeito da umidade e do tempo de torra (variáveis independentes), em micro-ondas, sobre as características funcionais de farinhas de arroz da cultivar 'IRGA 417'. Utilizou-se delineamento experimental composto central. A variação do teor de amilose (TA) entre as farinhas de arroz torradas foi de 16-30g (100g)-1, sendo que nos menores tempos de torra (até 13,3min) e umidade acima de 18,5g (100g)-1 observaram-se os maiores TA. Ocorreu elevação do índice de absorção de água (IAA) à medida que aumentou o tempo de torra das farinhas de arroz. Os valores mais elevados de índice de solubilidade em água (ISA) (25%) foram encontrados para as farinhas de arroz com umidade acima de 22g (100g)-1. Com o aumento do tempo de torra, ocorreu diminuição do pico de viscosidade, viscosidade final e de tendência a retrogradação das farinhas torradas. O contrário foi observado para a quebra de viscosidade. Conclui-se que a torração em micro-ondas pode ampliar as aplicações da farinha de arroz na indústria de alimentos em função das mudanças funcionais resultantes.

Brazil is among the ten largest producers of rice in the world. Due to processing, most of the grains is broken, causing a by-product of low commercial value. Rice flour is usually produced from broken grains and used in manufactured products because of their functional properties. Aiming to obtain flours with different functional properties and thus extend its use as an ingredient in different applications in the food industry, the objective was to evaluate the effect of moisture content and roasting time (independent variables), in the microwave, on the functional characteristics of flour from rice variety 'IRGA 417'. We used central composite rotational experimental design. The variation of amylose content (TA) between the roasted rice flour was 16-30g (100g)-1, and roasting in the shortest times (until 13.3min) and humidity above 18.5g (100g)-1, we observed the highest TA. An elevation of the water absorption index (WAI) increased as the roasting time of rice flours. The highest values of water solubility index (WSI) (25%) were found for rice flour with humidity above 22g (100g)-1. With increased roasting time diminished the peak viscosity, final viscosity and setback of roasted flour. On the contrary was observed for the breakdown of viscosity. It is concluded that roasting in a microwave can expand the applications of rice flour in the food industry according to the functional changes that result.

Bridging the innovation gap for neglected tropical diseases in México: capacity building for the development of a new generation of antipoverty vaccines

The neglected tropical diseases (NTDs) represent a group of chronic parasitic and related infections that promote poverty because of their impact on child development, pregnancy, and worker productivity. The estimated 20 million Mexicans who live below the poverty line suffer disproportionately from a high prevalence of neglected tropical diseases such as amebiasis, Chagas disease, dengue, leishmaniasis, soil-transmitted helminth infections, trachoma, and vivax malaria. However, because the NTDs occur predominantly among the poor, new industrial and financial models are required to establish innovative technologies to address these conditions in Mexico and elsewhere in Latin America. In response, the Slim Initiative for Antipoverty Vaccine Development was established to foster a public/private partnership between key academic, government, and industrial institutions in the U.S. and Mexico. Initial emphasis will be placed on developing new vaccines for Chagas disease and leishmaniasis, two of the highest burden NTDs in Mexico and Mesoamerica.

Qualidade de biscoitos elaborados com farelo de arroz extrusado em substituição à farinha de trigo e fécula de mandioca / Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch

O farelo de arroz, subproduto resultante do beneficiamento para obtenção do arroz polido, corresponde a 8 por cento do arroz em casca. É um produto abundante e de baixo custo, que possui alta concentração de fibras insolúveis, vitaminas e minerais, sendo utilizado principalmente em ração animal e como fertilizante. Este trabalho teve por objetivo avaliar a cor, a composição centesimal e a aceitabilidade de biscoitos elaborados com farelo de arroz extrusado (FAE). Utilizou-se delineamento inteiramente casualizado, com um controle e quatro tratamentos (12,5 por cento, 25 por cento, 37,5 por cento e 50 por cento de FAE em substituição à farinha de trigo e fécula de mandioca). Todas as análises foram realizadas conforme métodos validados. A adição gradual de FAE nos biscoitos proporcionou tendência ao escurecimento e à coloração avermelhada/amarelada. O biscoito elaborado com 50 por cento de FAE apresentou maior conteúdo (P = 0,05) de proteínas (7.56 g 100 g-1), fibra alimentar (5.17 g 100 g-1) e cinzas (3.31 g 100 g-1), e menor teor (P = 0,05) de carboidratos (60.78 g 100 g-1) que o biscoito controle, sendo que uma porção de 40g daquele fornece mais do que 10 por cento da recomendação diária de magnésio, fósforo e cobre. Os biscoitos elaborados com FAE foram bem aceitos, não apresentando diferenças (P = 0,05) quanto à aparência, textura e sabor em relação ao tratamento controle. Biscoitos elaborados com até 50 por cento de FAE possuem melhor qualidade nutricional que os biscoitos formulados sem farelo de arroz e são sensorialmente aceitos.

Rice bran is a byproduct resulted from the rice milling process. It corresponds to 8 percent of the total rice grain. It is an abundant and low-cost product which has high concentration of insoluble fiber, vitamins and minerals, and it is mainly applied for animal feeding and soil fertilizing. The aim of this work was to evaluate the color, the proximate composition and acceptability of the cookies formulated with extruded rice bran (ERB). Completely randomized design was applied using one control and four treatments (12.5 percent, 25 percent, 37.5 percent and 50 percent of EBR in place of wheat flour and cassava starch). All analyses were performed according to standard methods. The gradual addition of EBR to biscuits influenced its darkening and yellow/red color tendency. Cookies with 50 percent of ERB had higher contents of protein (7.56 g 100 g-1), dietary fiber (5.17 g 100 g-1) and ash (3.31 g 100 g-1) and lower proportion of carbohydrate (60.78 g 100 g-1) than the control. Forty grams of that formulation supplies more than 10 percent of daily recommended intakes of magnesium, phosphorus and copper. The cookies were well accepted and did not show significant difference (P = 0,05) regarding the appearance, texture and flavor when compared to control. Cookies formulated with 50 percent of ERB present better nutritional quality than those elaborated without rice bran and have good sensory acceptance.