cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.11965779
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.
DOI: 10.6084/m9.figshare.11965578
title: Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

description: Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable alternative for hops, having satisfactory physicochemical characteristics and good sensorial acceptance.
DOI: 10.6084/m9.figshare.11965578.v1
title: Alternative production of craft lager beers using artichoke (Cynara scolymus L.) as a hops substitute

description: Abstract Beer is a fermented beverage made from barley malt and hops under the action of a suitable yeast. The main function of hops in the brewing process is to provide bitterness, characteristic flavours and aromas to the beverage. However, hops only began to be added to the formulation of this beverage starting in the ninth century. Therefore, the use of other bitter plants as a substitute for hops may be a viable alternative. This study aimed at evaluating the use of artichoke as a total substitute for hops in American lager craft beer production. The substitution of hops with up to 2 g⋅L-1 artichoke resulted in a beer with a quality similar to that of the American lager beer traditionally found in the market. So, artichoke was confirmed to be a viable alternative for hops, having satisfactory physicochemical characteristics and good sensorial acceptance.
DOI: 10.6084/m9.figshare.11966211
title: Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween

description: Abstract In order to optimize the performance of chitosan-tea polyphenols composite films, effects of glycerol and Tween on the antioxidative activities and physical performance of chitosan composite films were evaluated. The results indicated that both flexibility and water vapour permeability of chitosan/tea polyphenols films were improved with the addition of glycerol, meanwhile the solubility and swelling degree decreased. Moreover, the release time of antioxidants from films was delayed with the addition of glycerol. The presence of Tween 20 had no significant effect on the tensile strength of films, but changed the DPPH radical scavenging activity depending on the blend ratio of glycerol and Tween. DSC, FTIR and X-ray analysis showed strong interaction among chitosan, tea polyphenols, glycerol and Tween. The optimum ratio was 0.5% tea polyphenols, 1.2% glycerol and 0.1% Tween. This study provided a reference that an optimized chitosan/tea polyphenols composite film could be obtained by the regulation of glycerol and Tween.
DOI: 10.6084/m9.figshare.11966211.v1
title: Optimization and release evaluation for tea polyphenols and chitosan composite films with regulation of glycerol and Tween

description: Abstract In order to optimize the performance of chitosan-tea polyphenols composite films, effects of glycerol and Tween on the antioxidative activities and physical performance of chitosan composite films were evaluated. The results indicated that both flexibility and water vapour permeability of chitosan/tea polyphenols films were improved with the addition of glycerol, meanwhile the solubility and swelling degree decreased. Moreover, the release time of antioxidants from films was delayed with the addition of glycerol. The presence of Tween 20 had no significant effect on the tensile strength of films, but changed the DPPH radical scavenging activity depending on the blend ratio of glycerol and Tween. DSC, FTIR and X-ray analysis showed strong interaction among chitosan, tea polyphenols, glycerol and Tween. The optimum ratio was 0.5% tea polyphenols, 1.2% glycerol and 0.1% Tween. This study provided a reference that an optimized chitosan/tea polyphenols composite film could be obtained by the regulation of glycerol and Tween.
DOI: 10.6084/m9.figshare.11966223
title: Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

description: Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.
DOI: 10.6084/m9.figshare.11966223.v1
title: Survival analysis and cut-off point to estimate the shelf life of refrigerated fish burgers

description: Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of thiobarbituric acid (TBARS) were evaluated. The TBARS results corroborated rancidity observed both with exponential growth and with correlation coefficients above 0.98. The survival analysis determined the end of the shelf life of the fish burgers after 21 days, with the COP technique indicating 17 days. Both methodologies were efficient in estimating the shelf life of the product analyzed, considering the lower result from COP adequate, since it establishes the value were the acceptability begins to decrease.
DOI: 10.6084/m9.figshare.11965896
title: Effect of drying temperature on color and desorption characteristics of oyster mushroom

description: Abstract Oyster mushroom (Pleurotus ostreatus) slices were dried in a hot air dryer at three temperatures (45, 55 and 65 °C). The sorption isotherm of dried samples in the water activity (aw) range of 0.556-0.970 was also determined at three temperature levels. Moisture desorption isotherms were obtained from changes in water activities of oyster mushroom slices during drying, and the fitness of GAB, BET, Oswin, Henderson and Halsey isotherm equations to sorption data was calculated. The effect of temperature on color change kinetics of oyster mushroom slices was also investigated during drying. GAB model was the best equation for the prediction of the desorption moisture content of samples. Mathematical modeling of color change kinetics indicated that both zero and first order kinetic models were adequate to describe the browning index (BI) value; however, total color change (ΔE) followed zero-order kinetics. The values of the reaction rate constant, found after the drying at 45, 55 and 65 °C, of the ΔE value were respectively 0.058, 0.065 and 0.089.
DOI: 10.6084/m9.figshare.11965947
title: Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

description: Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 gDCW/gokara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 gDCW/gokara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6- and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.
DOI: 10.6084/m9.figshare.11965947.v1
title: Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi

description: Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 gDCW/gokara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 gDCW/gokara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6- and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.
DOI: 10.6084/m9.figshare.11965671
title: Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial

description: Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were performed at the beginning and at the end of the study. The results obtained shown that the 2-weeks consumption of yacon syrup does not promote serum LPS alteration in healthy volunteers. Moreover, the glycemic and lipid profile were also similar between the groups before and after the intervention. Yacon syrup did not affect blood lipid, glucose or metabolic endotoxemia. However, it is possible that positive effects of yacon syrup will turn evident only in a long-term intervention. Further studies are needed to assess the long-term effect of yacon syrup consumption, and its use in obese and diabetic individuals.
DOI: 10.6084/m9.figshare.11965671.v1
title: Effect of yacon syrup on blood lipid, glucose and metabolic endotoxemia in healthy subjects: a randomized, double-blind, placebo-controlled pilot trial

description: Abstract We investigate the impact of yacon syrup consumption on glycemic, lipid and metabolic endotoxemia in healthy subjects. Thus, 32 healthy were randomized into two groups that consumed 40 g of yacon syrup/day (= 8.74 g FOS/day) or a placebo, for 2-weeks. Anthropometric assessments, gastrointestinal effects, glycemic and lipid profile, and LPS were performed at the beginning and at the end of the study. The results obtained shown that the 2-weeks consumption of yacon syrup does not promote serum LPS alteration in healthy volunteers. Moreover, the glycemic and lipid profile were also similar between the groups before and after the intervention. Yacon syrup did not affect blood lipid, glucose or metabolic endotoxemia. However, it is possible that positive effects of yacon syrup will turn evident only in a long-term intervention. Further studies are needed to assess the long-term effect of yacon syrup consumption, and its use in obese and diabetic individuals.
DOI: 10.6084/m9.figshare.11966265.v1
title: Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats

description: Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variables, and the sensorial acceptance as response. The optimized beverage showed higher values for antioxidant capacity, measured by ABTS, FRAP and DPPH assays. Thus, the fructooligosaccharides content (2.32 ± 0.65 g FOS/100 g), total phenolic (126.83 ± 9.48 mg gallic acid equivalent/100 g) and ascorbic acid (171.64 ± 7.31 mg/100 g) shows that the beverage contains high levels of these bioactive compounds. In addition, the beverage was tested in vivo, using male Wistar rats, divided into five groups (control, non-treated diabetic, and diabetic treated with 100, 200 or 400 mg of lyophilized beverage/kg/day). The results showed a promotion of the growth of lactobacilli in cecal material and an increase in catalase activity in the liver, in a dose-dependent manner, showing the prebiotic and antioxidant effects of the beverage in the diabetic model.
DOI: 10.6084/m9.figshare.11966265
title: Antioxidant and prebiotic effects of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats

description: Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variables, and the sensorial acceptance as response. The optimized beverage showed higher values for antioxidant capacity, measured by ABTS, FRAP and DPPH assays. Thus, the fructooligosaccharides content (2.32 ± 0.65 g FOS/100 g), total phenolic (126.83 ± 9.48 mg gallic acid equivalent/100 g) and ascorbic acid (171.64 ± 7.31 mg/100 g) shows that the beverage contains high levels of these bioactive compounds. In addition, the beverage was tested in vivo, using male Wistar rats, divided into five groups (control, non-treated diabetic, and diabetic treated with 100, 200 or 400 mg of lyophilized beverage/kg/day). The results showed a promotion of the growth of lactobacilli in cecal material and an increase in catalase activity in the liver, in a dose-dependent manner, showing the prebiotic and antioxidant effects of the beverage in the diabetic model.
DOI: 10.6084/m9.figshare.11966277
title: Inhibitory effects of tanshinone IIA from Salvia miltiorrhiza Bge on human bladder cancer BIU-87 cells and xenograft in nude mice

description: Abstract The objective of this study was to investigate the inhibitory effects of tanshinone IIA on human bladder cancer BIU-87 cells and the xenograft in nude mice. BIU-87 cells were treated with tanshinone IIA with concentration of 0.5, 1, 2 and 4 g/L. The cell proliferation, cycle and apoptosis were detected. The nude mice with BIU-87 cell xenograft were treated with normal saline (control), 5-fluorouracil (5-FU), 200, 400 and 600 mg/kg tanshinone IIA, respectively. The animal body weight and growth of tumor were measured. The expressions of B-cell lymphoma-2 (Bcl-2), Caspase-3 and proliferating cell nuclear antigen (PCNA) protein in xenograft were detected. The apoptosis index of cells was determined. Results showed that, tanshinone IIA inhibited the proliferation of BIU-87 cells, promoted their apoptosis, and arrested more cells in G0/G1 phase. Tanshinone IIA significantly inhibited the growth of xenograft in nude mice and promoted the apoptosis of tumor cells in xenograft. Tanshinone IIA down-regulated Bcl-2 and PCNA expression and up-regulated Caspase-3 expression in xenograft. In conclusion, tanshinone IIA has inhibitory effects on human bladder cancer BIU-87 cells, and can inhibit the BIU-87 cells xenograft in nude mice.
DOI: 10.6084/m9.figshare.11966277.v1
title: Inhibitory effects of tanshinone IIA from Salvia miltiorrhiza Bge on human bladder cancer BIU-87 cells and xenograft in nude mice

description: Abstract The objective of this study was to investigate the inhibitory effects of tanshinone IIA on human bladder cancer BIU-87 cells and the xenograft in nude mice. BIU-87 cells were treated with tanshinone IIA with concentration of 0.5, 1, 2 and 4 g/L. The cell proliferation, cycle and apoptosis were detected. The nude mice with BIU-87 cell xenograft were treated with normal saline (control), 5-fluorouracil (5-FU), 200, 400 and 600 mg/kg tanshinone IIA, respectively. The animal body weight and growth of tumor were measured. The expressions of B-cell lymphoma-2 (Bcl-2), Caspase-3 and proliferating cell nuclear antigen (PCNA) protein in xenograft were detected. The apoptosis index of cells was determined. Results showed that, tanshinone IIA inhibited the proliferation of BIU-87 cells, promoted their apoptosis, and arrested more cells in G0/G1 phase. Tanshinone IIA significantly inhibited the growth of xenograft in nude mice and promoted the apoptosis of tumor cells in xenograft. Tanshinone IIA down-regulated Bcl-2 and PCNA expression and up-regulated Caspase-3 expression in xenograft. In conclusion, tanshinone IIA has inhibitory effects on human bladder cancer BIU-87 cells, and can inhibit the BIU-87 cells xenograft in nude mice.
DOI: 10.6084/m9.figshare.11965680
title: Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream

description: Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results revealed that the best known UFP species were taro and roselle, followed by ora-pro-nóbis and lamb’s ear. They also revealed that among participants, the majority (63%) had heard of UFPs, but only 19.4% stated they had the custom of eating these plants. The respondents also indicated interest in buying UFPs, but stated it was not easy to find them for sale. In the WA test, ice cream was described mainly in the categories tasty, innovation, sweet taste, plant flavor, smooth and creamy, and the acceptance index was 74%.
DOI: 10.6084/m9.figshare.11965680.v1
title: Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream

description: Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results revealed that the best known UFP species were taro and roselle, followed by ora-pro-nóbis and lamb’s ear. They also revealed that among participants, the majority (63%) had heard of UFPs, but only 19.4% stated they had the custom of eating these plants. The respondents also indicated interest in buying UFPs, but stated it was not easy to find them for sale. In the WA test, ice cream was described mainly in the categories tasty, innovation, sweet taste, plant flavor, smooth and creamy, and the acceptance index was 74%.