cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.11390604
title: Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

description: Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechin, quercetin and luteolin were estimated. The highest oil yield of 79.00% was obtained after 80 min with a pressure of 550 bar. The resulting oleoresin in carotenoids with lycopene and β-carotene content respectively of 0.86 and 1.5 mg/100 g, this oleoresin was found to be the richest. Naringenin was the most abundant flavonoid identified with a maximum content in oleoresin extracted at 550 bar (84.04 mg/kg DW) followed by caffeic acid (26.60 mg/kg DW). A moderate radical scavenging potential was further observed. Overall, results highlight that pressure is a key parameter for the extraction bioactive oleoresin from tomato skin by-products.
DOI: 10.6084/m9.figshare.11390607
title: Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

description: Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and ferulic acids, apigenin, rutin, kaempferol-3-glucoside, isorhamnetin-3-glucoside, quercetin, luteolin, kaempferol were detected in sunflower-cornflower honey. Pasteurisation significantly decreased caffeic acid in astragalus honey and other detected phenolics showed no significant difference after heat treatments. The impact of liquefaction process is lower than the pasteurisation process in terms of quantitatively phenolic compounds changes.
DOI: 10.6084/m9.figshare.11390610.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.11390595
title: Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

description: Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix under 4 °C for 30 days. So, B. animalis was the selected strain to perform a stability test of the beverage by monitoring the pH, color, sensory and microbiological quality during refrigerated storage for 30 days. During storage, B. animalis counts were above 107 CFU.mL-1, the microbiological quality was maintained and there was no significant difference in whiteness. A significant pH decrease was observed, but it did not affect the beverage’s sensory acceptance, indicating that cashew nut milk is an adequate vehicle for delivering probiotics.
DOI: 10.6084/m9.figshare.11390601
title: Anesthetic recovery and residual analgesia of constant rate infusion intraoperative of fentanyl, lidocaine, ketamine or fentanyl-lidocaine-ketamine associated with total intravenous anesthesia with propofol in bitches submitted to elective ovariohysterectomy

description: ABSTRACT The anesthetic recovery and residual analgesia of continuous rate infusion (CRI) of fentanyl (F), lidocaine (L), ketamine (K) and fentanyl-lidocaine-ketamine (FLK) associated with total intravenous anesthesia with propofol in bitches submitted to ovariohysterectomy were evaluated. 32 animals were used, pre-medicated with acepromazine and distributed into four groups according to analgesic treatment: F loading dose (LD) of 0.0036mg/kg fentanyl, and CRI of 0.0036mg/kg/h, L: LD of 3mg/kg lidocaine, and CRI of 3mg/kg/h; K: LD of 0.6mg/kg ketamine, and CRI of 0.6mg/kg/h and FLK: LD and CRI of the three drugs in the above mentioned doses. After the LD of analgesic treatment, the induction was performed and the CRI of the analgesic treatment and propofol started. To evaluate the anesthetic recovery, the time of extubation, sternal decubitus, quadrupedal position and adverse effects were considered. The analgesia evaluation was performed using the visual scale and modified Glasgow for six hours. The adverse effects observed were vomiting, sialorrhea and muscle tremor. 100% of the animals in group F, 87.5% of K, 50% of L and 12.5% of FLK received rescue analgesia. FLK demonstrated greater analgesia, and anesthesia recovery was similar in all groups.
DOI: 10.6084/m9.figshare.11390604.v1
title: Optimizing the supercritical fluid extraction process of bioactive compounds from processed tomato skin by-products

description: Abstract A supercritical fluid extraction (SC-CO2) was used to extract high-quality oil from tomato skin by-products. The effects of pressure and extraction time on oil yield was investigated in the study. Lycopene and β-carotene content as well as p-coumaric acid, ferulic acid, caffeic acid, chlorogenic acid, vanillic acid, epicatechin, naringenin, catechin, quercetin and luteolin were estimated. The highest oil yield of 79.00% was obtained after 80 min with a pressure of 550 bar. The resulting oleoresin in carotenoids with lycopene and β-carotene content respectively of 0.86 and 1.5 mg/100 g, this oleoresin was found to be the richest. Naringenin was the most abundant flavonoid identified with a maximum content in oleoresin extracted at 550 bar (84.04 mg/kg DW) followed by caffeic acid (26.60 mg/kg DW). A moderate radical scavenging potential was further observed. Overall, results highlight that pressure is a key parameter for the extraction bioactive oleoresin from tomato skin by-products.
DOI: 10.6084/m9.figshare.11390616.v1
title: Processes for alcohol-free beer production: a review

description: Abstract Since the invention of beer by the Sumerian people in 5000 BC, alcohol was the main reason of the interest of consumers on beer. Only in the beginning of the 20th century alcohol-free beer was demanded and since then technology has advanced dramatically in the production of those beverages. The aim on alcohol-free beer production is to have products that taste similarly to their alcoholic equivalents, the sole absence of alcohol and low concentrations of esters and higher alcohols and the higher concentration of aldehydes create a “worty” organoleptic impression of those products. Alcohol-free beers can be obtained by the restriction of alcohol formation during fermentation, the use of special yeast strains that consume or don’t produce alcohol, the thermal removal of alcohol and by the removal of alcohol trough membrane processes. Membrane separated alcohol-free beers preserve more of the natural constituents of beer aroma and those products usually taste better than those obtained through other processes. Pervaporation techniques show a broad spectrum of use and can even be combined with other processes and perform the removal of undesired products or separation and recuperation of aromatic substances.
DOI: 10.6084/m9.figshare.11390589
title: Proposal of a new system to classify possible damages in piles partially reinforced considering the results of low strain integrity tests

description: Abstract Low strain integrity tests in piles are relatively cheap, of quick execution and nondestructive. Despite all these advantages, several variables are involved and the influence of external factors can complicate the interpretation of the results. Between them, the influence of the pile reinforcement can be high lighted. In piles partially reinforced, the difference in density and elastic modulus of the concrete in different parts of the pile and the influence of the process of introducing the reinforcement bars can induce some reflections in the test that can be confused with damage in the pile and, therefore, should be taken into account to analyze the tests results. In this research, the influence of the reinforcement embedded in the piles is analyzed using numerical (FEM) simulations and comparing them with tests made in the field. A new classification of possible damages is proposed based on the analysis of the reflections observed at the end of the reinforcement cage embedded in a pile partially reinforced.
DOI: 10.6084/m9.figshare.11390595.v1
title: Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria

description: Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix under 4 °C for 30 days. So, B. animalis was the selected strain to perform a stability test of the beverage by monitoring the pH, color, sensory and microbiological quality during refrigerated storage for 30 days. During storage, B. animalis counts were above 107 CFU.mL-1, the microbiological quality was maintained and there was no significant difference in whiteness. A significant pH decrease was observed, but it did not affect the beverage’s sensory acceptance, indicating that cashew nut milk is an adequate vehicle for delivering probiotics.
DOI: 10.6084/m9.figshare.11390607.v1
title: Effect of heat treatment for liquefaction and pasteurization on antioxidant activity and phenolic compounds of Astragalus and sunflower-cornflower honeys

description: Abstract In this study, effect of heat treatments (liquefaction at 55 °C for 12 h and pasteurisation at 90 °C 15 sec) on total phenolic content, antioxidant activity and phenolic compounds of astragalus and sunflower-cornflower honeys was investigated. Total phenol content and antioxidant activity of honeys were assessed by Folin-Ciocalteu and ABTS methods, respectively. Phenolic profile was determined by HPLC-DAD system. Only pasteurisation process had a significant impact on sunflower-cornflower honey with regard to total phenolic content and antioxidant activity. Protocatechuic, 4-hydroxybenzoic, caffeic, p-coumaric, and ferulic acids, rutin, kaempferol were detected in astragalus honey, while 2,5-dihydroxybenzoic, chlorogenic, caffeic, p-coumaric, and ferulic acids, apigenin, rutin, kaempferol-3-glucoside, isorhamnetin-3-glucoside, quercetin, luteolin, kaempferol were detected in sunflower-cornflower honey. Pasteurisation significantly decreased caffeic acid in astragalus honey and other detected phenolics showed no significant difference after heat treatments. The impact of liquefaction process is lower than the pasteurisation process in terms of quantitatively phenolic compounds changes.
DOI: 10.6084/m9.figshare.11390580
title: Enrichment of fishburgers with proteins from surimi washing water

description: Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.
DOI: 10.6084/m9.figshare.11390592
title: The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice

description: Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in several southeastern countries. The formation of a large amount of alcohol, especially methanol, in FNJ is one of the major hindrances to FNJ production. The current study explains the impact of starter culture (Lactobacillus plantarum SK15), pasteurization and addition of EGCG on alcohol content, bioactivity, and the physiochemical property of FNJ. The pH and sugar content of the samples were reduced during fermentation, while the organic acid content increased. The samples with EGCG obviously exhibited high total phenolic content and antioxidant activity. The level of pectin was high, and pectin methylesterase (PME) activity was low in EGCG-added samples compared with other samples. The alcohol content of the samples was under the permissible level of Thai standard; specifically, the methanol level was low in EGCG-added samples. Pasteurization and addition of starter culture did not influence any of the studied parameters. About 70% of acceptability index was observed for FNJ samples in the sensory evaluation. The study concluded that the addition of EGCG effectively reduced the alcohol content and improved the quality of FNJ. Also, further studies are required to reveal the role of starter culture in noni fruit fermentation.
DOI: 10.6084/m9.figshare.11390601.v1
title: Anesthetic recovery and residual analgesia of constant rate infusion intraoperative of fentanyl, lidocaine, ketamine or fentanyl-lidocaine-ketamine associated with total intravenous anesthesia with propofol in bitches submitted to elective ovariohysterectomy

description: ABSTRACT The anesthetic recovery and residual analgesia of continuous rate infusion (CRI) of fentanyl (F), lidocaine (L), ketamine (K) and fentanyl-lidocaine-ketamine (FLK) associated with total intravenous anesthesia with propofol in bitches submitted to ovariohysterectomy were evaluated. 32 animals were used, pre-medicated with acepromazine and distributed into four groups according to analgesic treatment: F loading dose (LD) of 0.0036mg/kg fentanyl, and CRI of 0.0036mg/kg/h, L: LD of 3mg/kg lidocaine, and CRI of 3mg/kg/h; K: LD of 0.6mg/kg ketamine, and CRI of 0.6mg/kg/h and FLK: LD and CRI of the three drugs in the above mentioned doses. After the LD of analgesic treatment, the induction was performed and the CRI of the analgesic treatment and propofol started. To evaluate the anesthetic recovery, the time of extubation, sternal decubitus, quadrupedal position and adverse effects were considered. The analgesia evaluation was performed using the visual scale and modified Glasgow for six hours. The adverse effects observed were vomiting, sialorrhea and muscle tremor. 100% of the animals in group F, 87.5% of K, 50% of L and 12.5% of FLK received rescue analgesia. FLK demonstrated greater analgesia, and anesthesia recovery was similar in all groups.
DOI: 10.6084/m9.figshare.11390580.v1
title: Enrichment of fishburgers with proteins from surimi washing water

description: Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.
DOI: 10.6084/m9.figshare.11390583
title: Effects of tenectomy of the medial head of the deep digital flexor on the hindlimbs of healthy horses

description: ABSTRACT The tenectomy of the medial head of the deep digital flexor (TMHDDF) is a minimally studied surgery used in cases of dorsal subluxation of the proximal interphalangeal joint of the hindlimb in horses. The TMHDDF was evaluated in six healthy horses by the degree of lameness, perimeter of the surgical site, the angle of the distal articular joints, and the linear and angular measures of the hoof. Thus, TMHDDF of the right hindlimb was performed and the contralateral limb was used as a control. Both, right and left limbs were evaluated before surgery, as well as at 15, 30, and 60 days after surgery aiming to evaluate the effects of the surgical procedure in healthy limbs. Data were compared by analysis of variance regarding days and limbs. Values below the significant level (P&lt; 0.05) were analyzed using the Tukey’s test. TMHDDF caused a mild increase of the toe length and the height of lateral heel (0.2cm in both), as well as a decrease of the angle of the proximal interphalangeal joint (2°) when comparing the left hindlimb to the right hindlimb, 30 and 60 days after surgery. Overall, TMHDDF did not cause significant changes in the evaluated variables up to the 60 days of surgery.
DOI: 10.6084/m9.figshare.11390586
title: Influence of drying methods on the physicochemical properties and nutritional composition of instant Tremella fuciformis

description: Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and soup’s viscosity of FD products were significantly higher than MD and HAD. Therefore, FD was more suitable for obtaining high-quality instant Tremella fuciformis products than MD and HAD.
DOI: 10.6084/m9.figshare.11390592.v1
title: The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice

description: Abstract Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in several southeastern countries. The formation of a large amount of alcohol, especially methanol, in FNJ is one of the major hindrances to FNJ production. The current study explains the impact of starter culture (Lactobacillus plantarum SK15), pasteurization and addition of EGCG on alcohol content, bioactivity, and the physiochemical property of FNJ. The pH and sugar content of the samples were reduced during fermentation, while the organic acid content increased. The samples with EGCG obviously exhibited high total phenolic content and antioxidant activity. The level of pectin was high, and pectin methylesterase (PME) activity was low in EGCG-added samples compared with other samples. The alcohol content of the samples was under the permissible level of Thai standard; specifically, the methanol level was low in EGCG-added samples. Pasteurization and addition of starter culture did not influence any of the studied parameters. About 70% of acceptability index was observed for FNJ samples in the sensory evaluation. The study concluded that the addition of EGCG effectively reduced the alcohol content and improved the quality of FNJ. Also, further studies are required to reveal the role of starter culture in noni fruit fermentation.
DOI: 10.6084/m9.figshare.11390583.v1
title: Effects of tenectomy of the medial head of the deep digital flexor on the hindlimbs of healthy horses

description: ABSTRACT The tenectomy of the medial head of the deep digital flexor (TMHDDF) is a minimally studied surgery used in cases of dorsal subluxation of the proximal interphalangeal joint of the hindlimb in horses. The TMHDDF was evaluated in six healthy horses by the degree of lameness, perimeter of the surgical site, the angle of the distal articular joints, and the linear and angular measures of the hoof. Thus, TMHDDF of the right hindlimb was performed and the contralateral limb was used as a control. Both, right and left limbs were evaluated before surgery, as well as at 15, 30, and 60 days after surgery aiming to evaluate the effects of the surgical procedure in healthy limbs. Data were compared by analysis of variance regarding days and limbs. Values below the significant level (P&lt; 0.05) were analyzed using the Tukey’s test. TMHDDF caused a mild increase of the toe length and the height of lateral heel (0.2cm in both), as well as a decrease of the angle of the proximal interphalangeal joint (2°) when comparing the left hindlimb to the right hindlimb, 30 and 60 days after surgery. Overall, TMHDDF did not cause significant changes in the evaluated variables up to the 60 days of surgery.