cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318361
title: Rehabilitation treatment of enteral nutrition whey protein in lung cancer patients in southern China

description: Abstract The aim of this study is to observe the clinical efficacy of enteral nutrition support therapy in patients with lung cancer chemotherapy in southern China. 212 patients with lung cancer chemotherapy were divided into treatment group and control group, with 30 cases in each group. Patients in the two groups were treated with a normal diet, anti-infection, oxygen inhalation, antispasmodic and asthma, phlegm elimination, correction of acid-base imbalance, and electrolyte disturbance. Patients in the control group ate according to usual dietary habits, and infused intravenously with 20% fat milk 250 mL. 8.5% compound amino acid 250 mL, 10% glucose injection 500 mL and vitamins and other general nutrition support treatment. Patients in the enteral nutrition treatment group were given oral nutritional support for Lishikang integrin-type nutritional solution based on the control group. Patients with hypoproteinemia were supplemented with an appropriate amount of whey protein powder for 2 weeks. Before and after treatment, nutritional assessment, biochemical index monitoring, and adverse reactions were observed in the two groups of patients. Compared with the control group, the enteral nutrition treatment group increased anthropometric values, improved lung function, and increased serum albumin. There was a significant difference between the two groups (P &lt; 0.05). Enteral nutrition support treatment can significantly improve the nutritional status of patients with lung cancer, we need improve the immune function of patients and tolerance to chemotherapy.
DOI: 10.6084/m9.figshare.14318356.v1
title: Mineral profile and characterisation of cookies made from legume green grain flour

description: Abstract The aim of this work was to determine and compare the mineral composition and physico-chemical parameters of formulations of cookies developed by hand based on Lablab purpureus (L.) Sweet (mangalo—BFM), Vigna unguiculata (L.) Walp. (cowpea beans—BFC) and Cajanus cajan (L.) Huth (pigeon pea—BFP) flours. The results indicate that the cookies have a high content of essential minerals (mainly K, P and Ca). Moisture (4.48-8.44%) was below the maximum value established by Brazilian legislation, and lipids (6.35-6.56%) and ash (3.33-3.96%) were like products found in the market and literature. High levels of protein (8.37-9.28%), fibre (3.88-6.39%) and carbohydrates (66.28-71.19%) give the product high nutritional potential. No oxidation products were detected. Water activity and acidity remained satisfactory for good food preservation for 45 days. Sensory evaluation indicates a satisfactory acceptability for the BFM and BFC (overall quality above 7). The desirability data indicated that the BFC obtained the best performance for the chosen parameters. Therefore, the elaborated cookies have high nutritional quality and the pulse flour has potential for the enrichment of food products.
DOI: 10.6084/m9.figshare.14318358.v1
title: Comparison of multispectral modeling of physiochemical attributes of greengage: Brix and pH values

description: Abstract Chemometric modeling concerns both accuracy and computational expense for the prediction of quality-indicating attributes of food materials. Modeling approaches were explored with the hyperspectral images with pH and Brix values of greengages. A two-phase architecture was applied for modeling. Firstly, waveband selection was performed using two approaches, i.e., succession projection algorithm (SPA) and its combination with genetic algorithm (SPA+GA). Secondly, multispectral models based on the two feature sets of wavebands were built via a total of six different modeling methods, i.e., partial least squares regression (PLSR) and extreme learning machine (ELM) in their respective stand-alone versions, their applications combined with genetic algorithm (GA), and their ensemble enhancements with modified Adaboost.RT (MAdaboost.RT). Analysis of accuracy and computational expense showed that supervised feature selection with SPA+GA was superior to unsupervised SPA for better modeling accuracy. MAdaboost.RT-ELM showed high accuracy at low computational expense. ELM models were the better base models than the PLSR ones, for being more randomized and diverse. It indicates that MAdaboost.RT-ELM on SPA is the best choice for a quick test on a newly available dataset, while switching the dimensionality reduction from SPA to SPA+GA may yield more accurate models with added, but well worthy, computational expense.
DOI: 10.6084/m9.figshare.14318362
title: Assessment of light intensity and salinity regimes on the element levels of brown macroalgae, Treptacantha barbata: Application of response surface methodology (RSM)

description: Abstract In this research, the effect of light intensity and salinity regimes on the element levels of Treptacantha barbata (formerly Cystoseira barbata) was studied, and the elemental compositions of this brown alga collected from wild stocks also compared with cultured ones. In culture trials, 11 different experiments that have ranges of light intensity as 50 to 150 µmol photon m-2s-1 and salinity as 24 ‰ to 42 ‰ were designed according to response surface methodology (RSM). Our results show that the element accumulation with changes of light intensity and salinity on the T. barbata was modeled. Most of the elements were affected by the salinity instead of light intensity. All macro and microelements were detected within the recommended dosages and exposure limits. In toxic elements, the least accumulations of Al, As, Cd, and Pb were observed in low light and salinity. Also, the levels of all toxic elements, including trace elements that exceed limits, can be reduced with using these models. The most effective experiment was found as 52.0001 µmol photon m-2s-1 light and 24.086 ‰ salinity for minimized toxic element accumulation on T. barbata with 0.869 desirability.
DOI: 10.6084/m9.figshare.14318362.v1
title: Assessment of light intensity and salinity regimes on the element levels of brown macroalgae, Treptacantha barbata: Application of response surface methodology (RSM)

description: Abstract In this research, the effect of light intensity and salinity regimes on the element levels of Treptacantha barbata (formerly Cystoseira barbata) was studied, and the elemental compositions of this brown alga collected from wild stocks also compared with cultured ones. In culture trials, 11 different experiments that have ranges of light intensity as 50 to 150 µmol photon m-2s-1 and salinity as 24 ‰ to 42 ‰ were designed according to response surface methodology (RSM). Our results show that the element accumulation with changes of light intensity and salinity on the T. barbata was modeled. Most of the elements were affected by the salinity instead of light intensity. All macro and microelements were detected within the recommended dosages and exposure limits. In toxic elements, the least accumulations of Al, As, Cd, and Pb were observed in low light and salinity. Also, the levels of all toxic elements, including trace elements that exceed limits, can be reduced with using these models. The most effective experiment was found as 52.0001 µmol photon m-2s-1 light and 24.086 ‰ salinity for minimized toxic element accumulation on T. barbata with 0.869 desirability.
DOI: 10.6084/m9.figshare.14318371
title: Simplified process of extraction of polyphenols from agroindustrial grape waste

description: Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extraction was optimized simultaneously by the desirability function. The degradation kinetics of monomeric anthocyanins, and the increase in polymeric color were modeled under refrigeration conditions. The extraction with a temperature of 60 °C, solid:liquid ratio of 1/25 g/mL, and time of 80 min, maximized the recovery of TA (30.96 mg/100 g), TF (73.34 mg/100 g), and TP (856.78 mg EAG/100 g). The degradation of monomeric anthocyanins, and the increase in polymeric color followed a kinetic first-order reaction, with reaction rates (k) of 4.10 x 10-3 days-1, and 3.46 x 10-3 days-1, respectively. The half-life (t1/2) of anthocyanins was 169 days. The ethanol-citric acid solution allowed polyphenols to be efficiently extracted from the grape residue, and had a positive effect on the stability of anthocyanins.
DOI: 10.6084/m9.figshare.14318352.v1
title: Ameliorative effects of fenugreek (Trigonella foenum-graecum) seed on type 2 diabetes

description: Abstract The hyperglycaemia defines features of type 2 diabetes (T2DM), which is a real time problem and poses a significant economic burden on the globe and is spreading like an epidemic. Currently it affects 384 million people on the globe and this number is expected to reach 592 million in 2035 as reiterated by International Diabetes Federation (IDF). By improving the quality of diet and decreasing the intake of sugary foods T2DM can be treated. Fenugreek seeds powder in sachet form of 20 g/day used to treat type 2 diabetes mellitus as a natural supplement. Anthropometric parameters of height, weight, age and BMI of T2DM patient was also calculated. In this study patients from Rawalpindi and Islamabad region were selected for study purpose. Blood sugar levels such as fasting blood glucose (FBG), random blood glucose (RBG), and HbA1c of both the groups (treated and control) were taken at baseline, after one month and at the end of study. When fenugreek seeds were given to T2DM patients significant decrease in their glucose levels were seen after 30 and then 60 days of treatment.
DOI: 10.6084/m9.figshare.14318379
title: Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

description: Abstract Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans of honey samples from five regions of the state of Paraná. Candida albicans yeast showed to be more resistant to honey than the bacteria Escherichia coli and Staphylococcus aureus. The minimal inhibitory concentration found for the three microorganisms tested was 12.5% to 25%. The minimal bactericidal concentration, in its turn, was 25% for bacteria and 25% to 50% for yeast. The samples from the Southern area had the best results for both the minimal inhibitory and the bactericidal concentrations. Through physicochemical and phyto-chemical analysis, we observed that several factors are associated to the bactericidal capacity of honey. In conclusion, honey is an excellent bactericidal agent with a great biotechnological potential. Its properties are directly related to its geographic origin, which gives each type of honey its own characteristics.
DOI: 10.6084/m9.figshare.14318370
title: Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

description: Abstract Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was to evaluate the cooking yields, the nutritional value, and the sensory acceptability of fish burgers with an addition of flaxseed flour in different concentrations (5, 10, and 15%). The results showed that the cooking yields (79.2%) of the F0 (control) group was lower (p &lt; 0.05) than the burger to which flaxseed four was added. The flaxseed addition had some effect on the nutritional value of the fish burgers. The flaxseed rates increased the protein, but the fat content did not change significantly. The control group had the highest moisture and the lowest ash. Fish burgers made with the addition of 15% flaxseed flour had the highest energy value and the lowest moisture. There was no statistically significant difference among the fish burger groups with respect to sensory properties. The general acceptability scores showed that the group with the most positive response was the one containing 10% flaxseed flour fish burgers.
DOI: 10.6084/m9.figshare.14318370.v1
title: Nutritional value and sensory acceptability of fish burger prepared with flaxseed flour

description: Abstract Flaxseed flour has gained popularity among consumers worldwide due to the various nutrients and bioactive compounds it contains. The aim of this study was to evaluate the cooking yields, the nutritional value, and the sensory acceptability of fish burgers with an addition of flaxseed flour in different concentrations (5, 10, and 15%). The results showed that the cooking yields (79.2%) of the F0 (control) group was lower (p &lt; 0.05) than the burger to which flaxseed four was added. The flaxseed addition had some effect on the nutritional value of the fish burgers. The flaxseed rates increased the protein, but the fat content did not change significantly. The control group had the highest moisture and the lowest ash. Fish burgers made with the addition of 15% flaxseed flour had the highest energy value and the lowest moisture. There was no statistically significant difference among the fish burger groups with respect to sensory properties. The general acceptability scores showed that the group with the most positive response was the one containing 10% flaxseed flour fish burgers.
DOI: 10.6084/m9.figshare.14318371.v1
title: Simplified process of extraction of polyphenols from agroindustrial grape waste

description: Abstract The extraction, and stability of polyphenols from the grape residue were studied. The extractions were performed following the Box-Behnken design, and the surface response methodology was used to model the extraction of total anthocyanins (TA), flavonols (TF), and phenolics (TP). The extraction was optimized simultaneously by the desirability function. The degradation kinetics of monomeric anthocyanins, and the increase in polymeric color were modeled under refrigeration conditions. The extraction with a temperature of 60 °C, solid:liquid ratio of 1/25 g/mL, and time of 80 min, maximized the recovery of TA (30.96 mg/100 g), TF (73.34 mg/100 g), and TP (856.78 mg EAG/100 g). The degradation of monomeric anthocyanins, and the increase in polymeric color followed a kinetic first-order reaction, with reaction rates (k) of 4.10 x 10-3 days-1, and 3.46 x 10-3 days-1, respectively. The half-life (t1/2) of anthocyanins was 169 days. The ethanol-citric acid solution allowed polyphenols to be efficiently extracted from the grape residue, and had a positive effect on the stability of anthocyanins.
DOI: 10.6084/m9.figshare.14318382
title: Feasibility of L. plantarum and prebiotics on Aflatoxin B1 detoxification in cow milk

description: Abstract Milk is a key food worldwide prone to mycotoxins contamination. Lactobacillus plantarum and prebiotics detoxification ability was evaluated by a Plackett-Burman Design considering the reduction of aflatoxin B1 (AFB1) and its bioaccessibility in artificially contaminated ultra-high temperature cow milk. Six variables were evaluated: AFB1 concentration (from 5.0 to 10.0 μg L−1); incubation time (0 to 6 h); and inulin, oligofructose, β-glucan, and polydextrose concentrations (from 0.00 to 0.75%). The reduction in AFB1 ranged from 0% to 55.85% and in vitro bioaccessibility from 15.62% to 51.09%. The greatest reduction in AFB1 occurred by adding L. plantarum combined with inulin, oligofructose and β-glucan. The greatest reduction in bioaccessibility occurred by adding inulin or oligofructose and L. plantarum with a 10.0 μg L−1 AFB1 concentration. A sharp reduction in AFB1 was accompanied by higher bioaccessibility rates, and in this case, bioaccessibility is considered the main factor to ensure a low AFB1 absorption by the body. The best experimental condition was 10.0 µg L-1 AFB1, added of L. plantarum and inulin or oligofructose (0.75%), ensuring &gt; 16% final bioaccessibility. Such results represent a safe AFB1 decontamination level for milk.
DOI: 10.6084/m9.figshare.14318385
title: Determination of probiotic characteristics and resistance to biological barriers under in vitro gastrointestinal conditions in goat cheese produced using microencapsulated probiotic bacteria

description: Abstract The method of microencapsulation has been performed on the probiotic microorganisms (Lactobacillus paracasei and Bifidobacterium longum), which are used in conjunction with the starter cultures in white cheese production from goat‘s milk. For this purpose, 3 types of microcapsules, namely, one containing the probiotic bacteria and another symbiotic microcapsule containing the probiotic bacteria and fructooligosaccharides have been obtained in the study and the cheese containing these microcapsules were produced. The cheese samples have been stored at +40C for 180 days and during storage, loss in viabiality that might be consisted at in-vitro conditions at gastrointestinal system is analyzed. The present study revealed that probiotic bacteria at different bile concentrations gained resistance during maturation, and the rate of resistance was higher in prebiotic and protein-supported microencapsulated probiotic bacteria. The resistance of lactic acid bacteria used in cheese production to gastric secretions was lower than that of probiotic bacteria. The determination of hydrophobicity of bacteria revealed that Bifidobacterium longum had the highest hydrophobicity level followed by Lactococcus, which forms the cheese culture, while Lactobacillus paracasei had the lowest level. It was determined that the microencapsulation method reduced the viability losses of probiotic microorganisms in the gastrointestinal tract.
DOI: 10.6084/m9.figshare.14318380.v1
title: Improved bioactivity and composition of Cordyceps militaris cultured with Panax ginseng

description: Abstract Cordyceps militaris is a commonly used edible and medicinal fungus in East Asia. Preparation of the mycelium and fermentation liquid by submerged fermentation using additives such as Panax ginseng for skin whitening applications has attracted wide attention. In the present study, we screened traditional Chinese medicines as additives to the liquid fermentation medium for C. militaris and performed systematical research on the changes of bioactivity and ginsenoside levels during the fermentation process. Total polysaccharide contents, cordycepin content, and polysaccharide molecular weight in the fermentation products were measured by UV spectrophotometry, high-performance liquid chromatography-diode array detection (HPLC/DAD), and gel permeation chromatography-multi angle laser light scattering (GPC-MALLS), respectively. In addition, the ginsenosides Rb1, Re, Rd, Rg1, and pseudoginsenoside F11 in the fermentation products were quantitatively analyzed by ultra-performance liquid chromatography/tandem mass spectrometry (UPLC/MS/MS). Panax ginseng significantly increased the cordycepin and total sugar contents, and the average molecular weight of polysaccharides in the fermentation liquid and the mycelium of C. militaris. At the same time, C. militaris enhanced the production of ginsenoside pseudoginsenoside F11, which is a unique component of Panax quinquefolium. The research provides scientific evidence for the application of C. militaris and P. ginseng as raw materials for food and medicines.
DOI: 10.6084/m9.figshare.14318379.v1
title: Antimicrobial activity, physical-chemical and activity antioxidant of honey samples of Apis mellifera from different regions of Paraná, Southern Brazil

description: Abstract Antimicrobial activity of honey has lately drawn researchers’ attention, especially due to the fact that its antimicrobial capacity has been proven. The aim of this study was analyzing bactericidal and bacteriostatic action in the pathogenic microorganisms Staphylococcus aureus, Escherichia coli and Candida albicans of honey samples from five regions of the state of Paraná. Candida albicans yeast showed to be more resistant to honey than the bacteria Escherichia coli and Staphylococcus aureus. The minimal inhibitory concentration found for the three microorganisms tested was 12.5% to 25%. The minimal bactericidal concentration, in its turn, was 25% for bacteria and 25% to 50% for yeast. The samples from the Southern area had the best results for both the minimal inhibitory and the bactericidal concentrations. Through physicochemical and phyto-chemical analysis, we observed that several factors are associated to the bactericidal capacity of honey. In conclusion, honey is an excellent bactericidal agent with a great biotechnological potential. Its properties are directly related to its geographic origin, which gives each type of honey its own characteristics.
DOI: 10.6084/m9.figshare.14318382.v1
title: Feasibility of L. plantarum and prebiotics on Aflatoxin B1 detoxification in cow milk

description: Abstract Milk is a key food worldwide prone to mycotoxins contamination. Lactobacillus plantarum and prebiotics detoxification ability was evaluated by a Plackett-Burman Design considering the reduction of aflatoxin B1 (AFB1) and its bioaccessibility in artificially contaminated ultra-high temperature cow milk. Six variables were evaluated: AFB1 concentration (from 5.0 to 10.0 μg L−1); incubation time (0 to 6 h); and inulin, oligofructose, β-glucan, and polydextrose concentrations (from 0.00 to 0.75%). The reduction in AFB1 ranged from 0% to 55.85% and in vitro bioaccessibility from 15.62% to 51.09%. The greatest reduction in AFB1 occurred by adding L. plantarum combined with inulin, oligofructose and β-glucan. The greatest reduction in bioaccessibility occurred by adding inulin or oligofructose and L. plantarum with a 10.0 μg L−1 AFB1 concentration. A sharp reduction in AFB1 was accompanied by higher bioaccessibility rates, and in this case, bioaccessibility is considered the main factor to ensure a low AFB1 absorption by the body. The best experimental condition was 10.0 µg L-1 AFB1, added of L. plantarum and inulin or oligofructose (0.75%), ensuring &gt; 16% final bioaccessibility. Such results represent a safe AFB1 decontamination level for milk.
DOI: 10.21227/ntj1-4570
title: January-28-Tang-Wenyuan.csv

description: January-28-Tang-Wenyuan.csv
DOI: 10.6084/m9.figshare.14318386
title: Effect of gelatin based edible coatings on quality of surimi from pearl mullet (Alburnus tarichi,Güldenstädt, 1814) during cold storage

description: Abstract A two-phase study was designed to investigate the effects of pH and salt concentration of washing solution on quality and yield of surimi from pearl mullet fillets and edible coatings on quality of the resultant surimi during cold storage. In the first phase, higher salt concentration increased gel strength of surimi and improved some other textural attributes. Surimi obtained by conventional method was found to be superior as higher yield, dry matter and protein contents were achieved. In the second phase of the study, surimi samples coated by 4 different coating formulations were stored at 4°C for 10 days along with fish mince and uncoated surimi as control. TVB-N values of coated samples were not significantly increased during storage while that of fish mince reached to 53.6 mg/100 g sample on the 7th day of storage. Acidity of all samples increased leading to lower ultimate pH values while ultimate pH of coated samples was not significantly different from that of control. In general, gelatin and chitosan based edible coatings were found not meaningfully effective in extending the shelf life of surimi under conditions studied and coating formulations used with while surimi itself showed prolonged shelf life compared to fish mince.