cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.11965716
title: Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

description: Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and quality properties. Polydextrose concentration at levels higher than 25% negatively affected the product texture. F10 showed higher fiber contribution due to the presence of inulin.
DOI: 10.6084/m9.figshare.11965716.v1
title: Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

description: Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and quality properties. Polydextrose concentration at levels higher than 25% negatively affected the product texture. F10 showed higher fiber contribution due to the presence of inulin.
DOI: 10.6084/m9.figshare.11966331
title: Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus

description: Abstract The interaction of the aqueous extract of green propolis with the bacterial envelope was investigated using atomic force microscopy on E. coli and S. aureus, as Gram-negative and Gram-positive model microorganisms. The bacteria were incubated in the extracts with variable proportions of water/ethanol, i.e., in different concentrations of total phenolic and flavonoids, for 4 and 12 hours. All extracts exhibited antibacterial action with higher activity (lower MIC) for full ethanolic extract (100% alcohol) against both strains, what was attributed to a synergistic interaction of ethanol and phenolic compounds presented in greater concentration in this extract. According to AFM analysis, it was evidenced the propolis main mechanism of action as rupture and lysis of bacterial cells. Changes in bacterial morphology following treatment indicate membrane imbalances with the internal contents leaking out accompanied by cell swelling, due to possible water uptake through cell lysis. The intensity of such damage was found to be time and specie dependent.
DOI: 10.6084/m9.figshare.11966331.v1
title: Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus

description: Abstract The interaction of the aqueous extract of green propolis with the bacterial envelope was investigated using atomic force microscopy on E. coli and S. aureus, as Gram-negative and Gram-positive model microorganisms. The bacteria were incubated in the extracts with variable proportions of water/ethanol, i.e., in different concentrations of total phenolic and flavonoids, for 4 and 12 hours. All extracts exhibited antibacterial action with higher activity (lower MIC) for full ethanolic extract (100% alcohol) against both strains, what was attributed to a synergistic interaction of ethanol and phenolic compounds presented in greater concentration in this extract. According to AFM analysis, it was evidenced the propolis main mechanism of action as rupture and lysis of bacterial cells. Changes in bacterial morphology following treatment indicate membrane imbalances with the internal contents leaking out accompanied by cell swelling, due to possible water uptake through cell lysis. The intensity of such damage was found to be time and specie dependent.
DOI: 10.6084/m9.figshare.11965908.v1
title: Dry fruit as source of fungal contaminants or functional compounds?

description: Abstract This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the samples and patulin (PAT) in 89%, the apricot samples stood out most by contaminant level. Apricot, candied fruit, and prunes presented moisture values beyond the other dry fruits. The pH ranged from 3.8 to 4.6; acidity from 0.1 to 1.0%; sugar content from 1.7 to 5.5%; and levels of soluble and insoluble pectin from 1.6 to 5.1% and 10.9% to 27.3%, respectively. The apples showed a higher content of free phenolic compounds (6.6 mg of gallic acid/g) with a predominance of gallic and protocatechuic acids. Pearson's correlation showed a significant positive correlation between patulin and ergosterol content (0.99) and soluble pectin (0.78); a significant negative relation between total sugars (-0.66) and free phenolic compounds (-0.63). Fungal contamination and the occurrence of PAT show that this mycotoxin is present and, therefore, the evaluation of fungal toxins in dry fruits is recommended before claiming them to be a source of functional compounds.
DOI: 10.6084/m9.figshare.11965908
title: Dry fruit as source of fungal contaminants or functional compounds?

description: Abstract This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the samples and patulin (PAT) in 89%, the apricot samples stood out most by contaminant level. Apricot, candied fruit, and prunes presented moisture values beyond the other dry fruits. The pH ranged from 3.8 to 4.6; acidity from 0.1 to 1.0%; sugar content from 1.7 to 5.5%; and levels of soluble and insoluble pectin from 1.6 to 5.1% and 10.9% to 27.3%, respectively. The apples showed a higher content of free phenolic compounds (6.6 mg of gallic acid/g) with a predominance of gallic and protocatechuic acids. Pearson's correlation showed a significant positive correlation between patulin and ergosterol content (0.99) and soluble pectin (0.78); a significant negative relation between total sugars (-0.66) and free phenolic compounds (-0.63). Fungal contamination and the occurrence of PAT show that this mycotoxin is present and, therefore, the evaluation of fungal toxins in dry fruits is recommended before claiming them to be a source of functional compounds.
DOI: 10.6084/m9.figshare.11965695
title: Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles

description: Abstract Immobilization process is used to facilitate the enzyme recovery and reusability. The aims of this study were to evaluate the effect of different amounts of chitosan on immobilization efficiency of Glucose Oxidase (GOX), pH effect on enzyme activity and changes of kinetic characteristics of enzyme immobilized on Magnetic Chitosan Nanoparticles (MCNP). GOX was immobilized on MCNP with cross bonds and Schiff base covalent connections. The sample with 0.3 g of chitosan had the highest immobilization efficiency (41.30%). Morphology of nanoparticles was investigated by Scanning Electron Microscopy (SEM). Immobilization of GOX on magnetic nanoparticles was verified with Fourier Transform Infrared (FTIR). The effect of pH on enzyme activity was similar on both immobilized enzyme (IE) and free enzyme (FE). The evaluation of kinetic parameters for IE and FE has showed that the effectiveness factor was 0.45. Generally, it could be concluded that magnetic nanoparticles with 0.3 g chitosan could provide a suitable medium for immobilization of GOX.
DOI: 10.6084/m9.figshare.11965695.v1
title: Characteristics of glucose oxidase immobilized on Magnetic Chitosan Nanoparticles

description: Abstract Immobilization process is used to facilitate the enzyme recovery and reusability. The aims of this study were to evaluate the effect of different amounts of chitosan on immobilization efficiency of Glucose Oxidase (GOX), pH effect on enzyme activity and changes of kinetic characteristics of enzyme immobilized on Magnetic Chitosan Nanoparticles (MCNP). GOX was immobilized on MCNP with cross bonds and Schiff base covalent connections. The sample with 0.3 g of chitosan had the highest immobilization efficiency (41.30%). Morphology of nanoparticles was investigated by Scanning Electron Microscopy (SEM). Immobilization of GOX on magnetic nanoparticles was verified with Fourier Transform Infrared (FTIR). The effect of pH on enzyme activity was similar on both immobilized enzyme (IE) and free enzyme (FE). The evaluation of kinetic parameters for IE and FE has showed that the effectiveness factor was 0.45. Generally, it could be concluded that magnetic nanoparticles with 0.3 g chitosan could provide a suitable medium for immobilization of GOX.
DOI: 10.6084/m9.figshare.11966169
title: Effects and mechanisms of water-soluble Semen cassiae polysaccharide on retinitis pigmentosa in rats

description: Abstract This study aimed to investigate the effects and mechanisms of water-soluble Semen cassiae polysaccharide (SCP) on retinitis pigmentosa (RP) in rats. One hundred rats were randomly divided into control, model, and 50, 100 and 200 mg/kg SCP groups. The 50, 100 and 200 mg/kg SCP groups were treated with 50, 100 and 200 mg/kg SCP for 5 days, respectively. On the sixth day, the model, and 50, 100 and 200 mg/kg SCP groups were treated with N-nitroso-N-methylurea (MNU). After 12 h and 5 days, the electroretinogram, retinal thickness, apoptosis of retinal photoreceptor cells, and expressions of apoptosis related protein in retina tissue were determined. Results showed that, after 12 h and on 5 days from MNU treatment, compared with model group, the a-wave and b-wave amplitude and retinal thickness in SCP groups were significantly increased, the apoptosis rate of retinal photoreceptor cells was significantly decreased, the Bcl-2 protein expression level in retinal tissue was significantly increased, and the Bax and Caspase-3 protein level were significantly decreased (all P &lt; 0.05). In conclusion, SCP has obvious protective effects on RP in rats. The mechanism may be related to it regulation of Bcl-2, Bax and Caspase-3 protein expression in retina tissue.
DOI: 10.6084/m9.figshare.11966169.v1
title: Effects and mechanisms of water-soluble Semen cassiae polysaccharide on retinitis pigmentosa in rats

description: Abstract This study aimed to investigate the effects and mechanisms of water-soluble Semen cassiae polysaccharide (SCP) on retinitis pigmentosa (RP) in rats. One hundred rats were randomly divided into control, model, and 50, 100 and 200 mg/kg SCP groups. The 50, 100 and 200 mg/kg SCP groups were treated with 50, 100 and 200 mg/kg SCP for 5 days, respectively. On the sixth day, the model, and 50, 100 and 200 mg/kg SCP groups were treated with N-nitroso-N-methylurea (MNU). After 12 h and 5 days, the electroretinogram, retinal thickness, apoptosis of retinal photoreceptor cells, and expressions of apoptosis related protein in retina tissue were determined. Results showed that, after 12 h and on 5 days from MNU treatment, compared with model group, the a-wave and b-wave amplitude and retinal thickness in SCP groups were significantly increased, the apoptosis rate of retinal photoreceptor cells was significantly decreased, the Bcl-2 protein expression level in retinal tissue was significantly increased, and the Bax and Caspase-3 protein level were significantly decreased (all P &lt; 0.05). In conclusion, SCP has obvious protective effects on RP in rats. The mechanism may be related to it regulation of Bcl-2, Bax and Caspase-3 protein expression in retina tissue.
DOI: 10.6084/m9.figshare.11966172
title: Postharvest 1-methylcyclopropene treatments maintain the quality of Rosa sterilis D. shi during storage

description: Abstract Effects of different concentrations of aqueous 1-methylcyclopropene (1-MCP) on Rosa sterilis D. shi fruits were investigated. The fruits were harvested at commercial maturity stage and treated with 1-MCP treatment at 0.5, 1.0, and 1.5 μL L-1 for 20 h at 25 °C in an air tight chamber along with control sample to evaluate the effect of 1-MCP concentration on its quality during storage. The result showed that postharvest treatment with 1.0 μL L-1 1-MCP suppressed the respiration rate, ethylene production rate and POD activity in Rosa sterilis D. shi fruits, inhibited the transport of reducing sugar and the increase of cellulose, delayed the increase in PPO activity, and retarded the decrease in ascorbic acid. The regulation of fibrosis process with postharvest 1.0 μL L-11-MCP treatment could be used to maintain the quality of Rosa sterilis D. shi fruits.
DOI: 10.6084/m9.figshare.11966172.v1
title: Postharvest 1-methylcyclopropene treatments maintain the quality of Rosa sterilis D. shi during storage

description: Abstract Effects of different concentrations of aqueous 1-methylcyclopropene (1-MCP) on Rosa sterilis D. shi fruits were investigated. The fruits were harvested at commercial maturity stage and treated with 1-MCP treatment at 0.5, 1.0, and 1.5 μL L-1 for 20 h at 25 °C in an air tight chamber along with control sample to evaluate the effect of 1-MCP concentration on its quality during storage. The result showed that postharvest treatment with 1.0 μL L-1 1-MCP suppressed the respiration rate, ethylene production rate and POD activity in Rosa sterilis D. shi fruits, inhibited the transport of reducing sugar and the increase of cellulose, delayed the increase in PPO activity, and retarded the decrease in ascorbic acid. The regulation of fibrosis process with postharvest 1.0 μL L-11-MCP treatment could be used to maintain the quality of Rosa sterilis D. shi fruits.
DOI: 10.6084/m9.figshare.11965584
title: The shelf life of standardized sugarcane juice stored under refrigeration

description: Abstract The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages of approval greater than 60% were both used as threshold values for juice´s appearance and flavor. The juice´s SL stored at 4, 8 and 12 °C were 94, 74 and 26 days, respectively. The combination of multiple technologies applied in this study was effective in obtaining a product with high sensory acceptance and a SL compatible with possible demands of the consumer market.
DOI: 10.6084/m9.figshare.11965584.v1
title: The shelf life of standardized sugarcane juice stored under refrigeration

description: Abstract The shelf life (SL) of freshly extracted sugarcane juice is limited to a few hours, and the use of hurdle technology is a strategy to ensure its safety and stability. The SL of standardized cane juice (19.4 °Brix, 0.085% acidity and pH 4.35), pasteurized at 95 °C/30 s and stored under refrigeration, was estimated. Ideal (4 °C), commercial (8 °C) and abusive (12 °C) conditions were tested. Microbiological and sensory assays were carried out on the newly processed juice (time zero) and overtime to estimate the SL. Counts of psychrotrophic bacteria and molds and yeasts equivalent to 4 and 3 logCFU mL-1, respectively, were set as acceptable maximum levels to establish the SL. Average scores greater than 5 (in the 9-point hedonic scale) and percentages of approval greater than 60% were both used as threshold values for juice´s appearance and flavor. The juice´s SL stored at 4, 8 and 12 °C were 94, 74 and 26 days, respectively. The combination of multiple technologies applied in this study was effective in obtaining a product with high sensory acceptance and a SL compatible with possible demands of the consumer market.
DOI: 10.6084/m9.figshare.11965713
title: Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

description: Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with Lactobacillus acidophilus bacteria and stuffed into the small intestine. All volatile components were increased, moreover the highest content of ester, ketones, aldehydes, terpenes, alcohols were 3-methyl-1-butanol acetate, 2-Pentanone, hexanal, α-Pinene, 3-methyl-1-butanol. All sensory evaluation scores decreased during storage. According to the general acceptance values, the most favoured sample was TCMA with 7.34, whereas the least favoured was TCBS with 4.82 score (P&lt;0.05).
DOI: 10.6084/m9.figshare.11965713.v1
title: Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages

description: Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with Lactobacillus acidophilus bacteria and stuffed into the small intestine. All volatile components were increased, moreover the highest content of ester, ketones, aldehydes, terpenes, alcohols were 3-methyl-1-butanol acetate, 2-Pentanone, hexanal, α-Pinene, 3-methyl-1-butanol. All sensory evaluation scores decreased during storage. According to the general acceptance values, the most favoured sample was TCMA with 7.34, whereas the least favoured was TCBS with 4.82 score (P&lt;0.05).
DOI: 10.6084/m9.figshare.11965830
title: Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

description: Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance. The results also proved that derivative chitosan may also be a promising strategy for improving the quality and extending the shelf life of low fat goat sausage.
DOI: 10.6084/m9.figshare.11965830.v1
title: Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

description: Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance. The results also proved that derivative chitosan may also be a promising strategy for improving the quality and extending the shelf life of low fat goat sausage.
DOI: 10.6084/m9.figshare.11965779.v1
title: Staple food crops from Brazilian Biofortification Program have high protein quality and hypoglycemic action in Wistar rats

description: Abstract Biofortified staple food crops have become an effective tool by which to address micronutrient deficiencies in many at-risk populations. The effect of these food crops on the micronutrient status has been evaluated, however there is no studies investigating their protein quality, neither by themselves or in a food combination. Thus, this study investigated the effect of combinations of beans and rice, target for biofortification, with high carotenoids content crops (sweet potato and pumpkin) on protein quality, intestinal function and glycemia. Eight groups were evaluated (n=6): 1) rice + Caupi bean (RCB); 2) rice + Pontal bean (RPB); 3) rice + Caupi bean + pumpkin (RCBP); 4) rice + Pontal bean + pumpkin (RPBP); 5) rice + Caupi bean + sweet potato (RCBS); 6) rice + Pontal bean + sweet potato (RPBS); 7) casein (positive control); and 8) nitrogen free (negative control). Tested groups showed high protein quality, and groups containing Caupi bean showed higher true digestibility. Groups containing Pontal bean had a greater reduction of blood glucose compared to casein. Tested groups showed higher fecal excretion of lipids. Combination of food target for biofortification showed high protein quality, and the combinations containing Pontal beans showed hypoglycemic effect.