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Diseases, such as cardiovascular system problems, diabetes, obesity, and cancer are frequent in last decades due to poor eating habits and sedentary lifestyle, mainly in industrialized countries where population consumes diets with extra calories and nutrients imbalance. Consumption of therapeutic food is a viable alternative to reverse this situation as they have specific characteristics that contribute to the prevention and treatment of diseases due to the presence of bioactive compounds. The action of these compounds to reduce the risk of diseases is directly related to the bioactivity of metabolites, such as polyunsaturated fatty acids, triglycerides, steroids, flavonoids, isoflavones, carotenoids, vitamin C, and other antioxidants. In general, they are present in low concentrations in food, consequently they have low bioactivity when compared to pharmaceuticals products; however, once they are ingested regularly as part of the diet, they may present long-term noticeable physiological effect. These bioactive compounds are the subject of recent studies and further research to elucidate its effects and benefits are extremely important. Thus, this chapter aims to address the major consumed and currently studied nutraceutical foods, its compositions, biosynthesis, therapeutic properties, and applications, as well as discussions of its acceptance by the population, validation by the scientific community, and regulatory directive.

Two experiments were conducted to evaluate the effect of replacing lactose with maltodextrin and adding fructooligosaccharides (FOSs) to the feed of weaned piglets. The first experiment was conducted using a randomized block design with a 2 × 2 factorial arrangement (2 sources of carbohydrates: maltodextrin and lactose in the pre-starter feed and with or without the use of 0.3% FOS in the pre-starter and starter feeds) with 7 repetitions in 3 animals. Performance and hematological parameters were evaluated. The second experiment was conducted using a randomized block design with a 2 × 2 × 2 + 1 factorial arrangement (2 sources of carbohydrates: maltodextrin and lactose and with or without the use of 0.3% FOS; 2 slaughter dates: 7 and 14 d post-weaning; and slaughter on the day of weaning) with 8 repetitions in 1 animal. The following parameters were evaluated: pH and relative weight of digestive organs, enzyme activity, and microbial population. In the initial phase, maltodextrin did not compromise performance and could replace lactose with economic benefits; however, it does reduce intake of the pre-starter I feed. Maltodextrin has a prebiotic effect because it reduces the total coliform and E. coli populations in the cecum and reduces the pH of the rectal contents. The use of FOSs is not justified, regardless of whether lactose or maltodextrin is added to the feed.

Submitted by Mayara Rodrigues Pivetta (mayara_rodriguez@yahoo.com.br) on 2016-06-29T20:08:37Z No. of bitstreams: 1 Tese Mayara - versão final.pdf: 1492961 bytes, checksum: 3fa253e2cef79ba414fd1e9cf54c72c6 (MD5) Approved for entry into archive by Ana Paula Grisoto (grisotoana@reitoria.unesp.br) on 2016-06-30T17:21:49Z (GMT) No. of bitstreams: 1 pivetta_mr_dr_bot_par.pdf: 593456 bytes, checksum: a0a1dd2e403c24f46d675c2b8aca45d2 (MD5) Made available in DSpace on 2016-06-30T17:21:49Z (GMT). No. of bitstreams: 1 pivetta_mr_dr_bot_par.pdf: 593456 bytes, checksum: a0a1dd2e403c24f46d675c2b8aca45d2 (MD5) Previous issue date: 2016-06-03 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) As inulinases catalisam a hidrólise da inulina, produzindo inulo-oligossacarídeos, frutose e glicose, por isso, possuem várias aplicações industriais. A fermentação submersa é mais usada na produção industrial de inulinase, contudo a fermentação em estado sólido tem demonstrado bons resultados quanto à obtenção de enzimas a baixo custo. O yacon (Smallanthus sonchifolius) é um tubérculo com alta concentração de antioxidantes e frutanos e por isso tem atraído o interesse na área de alimentos. A fermentação em estado sólido utilizando o yacon como substrato possui potencial para a produção de enzimas e também para utilização na alimentação animal. Objetivou-se com este trabalho avaliar a produção de inulinases utilizando 16 espécies fúngicas filamentosas cultivadas em fermentação em estado sólido utilizando resíduos agroindustriais como substrato, bem como identificar a melhor combinação substrato/micro-organismo para utilização do preparado enzimático sólido como prebiótico em rações de frango de corte. A atividade da inulinase foi muito superior com a utilização da farinha de yacon como substrato em fermentação em estado sólido em relação ao farelo de trigo, farelo de soja e bagaço de cana-de-açúcar, independente do fungo utilizado. As inulinases provenientes da farinha de yacon demonstraram grande amplitude de pH e temperatura, independente do micro-organismo fermentante. O preparado enzimático sólido de farinha de yacon com Aspergillus niger 40018 apresentou alta atividade de lipase e antioxidante e alta quantidade de fruto-oligossacarídeos e foi selecionado para os ensaios com frangos de corte. Não houve alteração no desempenho, pH cecal e perfil lipídico com a utilização do preparado enzimático sólido. O preparado enzimático sólido promoveu redução mais acentuada na contagem de Salmonella Enteritidis após a inoculação nas aves e, consequentemente, o turnover da mucosa intestinal foi menos acelerado. Conclui-se que o preparado enzimático sólido de farinha de yacon com A. niger 40018 apresenta efeito prebiótico. Inulinases catalyze the inulin hydrolysis, yielding inulo-oligosaccharides, fructose and glucose, therefore, they have many industrial applications. The submerged fermentation is more used at inulinase industrial production, however the solid state fermentation (SSF) has showed good results regarding to low cost enzymes. The yacon (Smallanthus sonchifolius) is a tuber root with high content of antioxidants and fructans and because of this it has attracted interest of food area. The solid state fermentation using the yacon root as substrate has potential to produce enzymes and to use in animal feeding. The aim of this work was to evaluate the inulinase production of 16 filamentous fungal species growing in solid state fermentation (SSF) on agroindustrial wastes as substrate, as well as to identify the best combination substrate/microorganism of the solid enzymatic preparation (SEP) to use as prebiotic in broilers diets. The inulinase activity was higher with yacon flour than wheat bran, soybean bran and sugarcane bagasse, independently of fungus. The inulinases from yacon flour showed large pH and temperature amplitude, independently of fungus. The SEP of yacon flour and Aspergillus niger 40018 showed high lipase and antioxidant activity and high fructooligosaccharides and it was selected to further trials with broilers. There was no alteration on performance, caecum pH and lipid profile with the SEP. The SEP promoted a stronger reduction of Salmonella Enteritidis number after the birds inoculation, and, consequently, the mucosal gut turnover was slower. It is concluded that the SEP of yacon flour with A. niger 40018 has prebiotic effect. FAPESP: 2013/15481-4

Fruits are appreciated for their organoleptic and nutritional characteristics as minerals, vitamins, sugars, and other beneficial components (Klavons et al. 1991). Worldwide production of fruit recorded growth from 420 million tons during 1989-1991 to 500 million tons in 1996, 724.5 million tons in 2009 and 728.4 million tons in 2010. The three largest fruit producers in the world are China, India, and Brazil, which contribute with 43.6% of the world’s total production; however, they basically cater to their domestic markets (FAO 2012; IBGE 2012). It is estimated that 25% to 80% of harvested fruit is lost during transportation and storage due to its high perishability; and hence, they require special care in both postharvest storage and processing (Cardoso 2011). In this context, processing of fruits and vegetables has improved with the production of juices, pulps, purees, jelly, dried fruit, sweets, and jams, which allows uninterrupted consumption, waste reduction, and increased consumption of processed products (Kosseva 2009).