cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317979.v1
title: Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks

description: Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic characteristics of the fresh “Bouhezza” cheese. “Bouhezza” cheese was handmade in a traditional way using milk of three species (cow, goat and sheep). The milk used has been the subject of physicochemical and bacteriological analysis. Cheese yield for sheep's milk is higher (p &lt; 0.05) than cheese yield for cow's and sheep’s milk. For sensory analysis, score registered for cheese of cow's milk ≥ 5 suggested higher acceptability for this cheese. Here, we exposed the “Bouhezza” cheese, its history, origin and manufacturing processes. From the physicochemical and bacteriological analysis of milk, results show that all criteria analyzed respond almost to the required standard. The sensory qualities of the three types of cheese show that cow cheese was classified as the most satisfactory cheese for the majority of criteria (taste. color and texture). Finally, and for higher yield, results supported the use of sheep milk as a raw material.
DOI: 10.6084/m9.figshare.14317982
title: Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

description: Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.
DOI: 10.6084/m9.figshare.14317982.v1
title: Artisanal beer production and evaluation adding rice flakes and soursop pulp (Annona muricata L.)

description: Abstract The possibility of varying beer formulations is acquired by variations in beverage production and the usage of different ingredients such as wheat, rice, corn, rye, cassava, honey, fruits, and others. Consequently, this work aimed to develop artisanal beers adding rice flakes and soursop pulp as adjuncts. Four artisanal beer formulations were elaborated, evaluating the following parameters: °Brix, pH, density, alcohol content, total acidity, real extract, primitive extract, color and sensory acceptability. Results revealed that the samples were in accordance with the standards established by legislation. In the sensory analysis through the acceptance test, both pure malt beer and adjunct formulations exposed good acceptance in relation to the analyzed attributes. Regarding the beer formulations development, the results were satisfactory, ensuring quality artisanal beer varieties.
DOI: 10.6084/m9.figshare.14317981
title: Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

description: Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.
DOI: 10.6084/m9.figshare.14317981.v1
title: Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil

description: Abstract The aim of this study was to characterize the oil obtained from seeds of Campomanesia adamantium by physicochemical quality parameters, oxidative stability, antioxidant activity, quality indexes, optical and thermal stability and its fatty acid profile. These seeds were a relevant source of oil (83 mg g-1) with high potential antioxidant activity (IC50 = 25.32 μg mL-1) evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) with induction period above of 50 hours. In addition, palmitic (53%) and oleic (34%) are the primary saturated and monounsaturated fatty acids. This oil showed excellent quality for edible vegetable oil and bioctive compounds. The thermal stability of this oil by thermogravimetric analysis/differential thermogravimetry (TGA/DTG) started at 154 and 231 °C under synthetic air and nitrogen atmospheres, respectively, and by differential scanning calorimetry (DSC) crystallization was onset at 4.94 °C. This study revealed as a novelty that the C. adamantium seeds are an excellent source of oil that presents best qualities, which makes it a great candidate for edible vegetable oil, as well as for production of soap, lotions and biofuel.
DOI: 10.6084/m9.figshare.14317984
title: Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure

description: Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup.
DOI: 10.6084/m9.figshare.14317984.v1
title: Functional sirkencubin syrup with purple basil; bioactive properties, organoleptic acceptability, and possible effects on blood pressure

description: Abstract Sirkencubin syrup is a health-friendly alternative drink consisting of a mixture of honey, vinegar and water. In this study, purple basil sirkencubin syrup and the changes in sirkencubin syrup during two months storage period (1, 10, 20, 30 & 60 days) were investigated. Physicochemical properties, bioactive properties, organoleptic properties, general microbiology, and possible effects on blood pressure in healthy individuals during storage were evaluated. At the end of storage, no significant changes were detected in the physicochemical value of the samples. At the end of the storage period, total phenolic content (mg GAE/L) value of purple basil sirkencubin syrup sample was determined as 17.64% more than the sirkencubin syrup samples. Total antioxidants in purple basil sirkencubin syrup samples were higher than sirkencubin syrup samples. Ascorbic acid contents of the samples decreased during storage. In terms of organoleptic properties, purple basil sirkencubin syrup was more favored by the panelists. In our study, sirkencubin syrup and purple basil sirkencubin syrup had no acute effect on blood pressure. At the end of the study, purple basil sirkencubin syrup was found to be more successful than sirkencubin syrup.
DOI: 10.6084/m9.figshare.14317985.v1
title: Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters

description: Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feeding them to hamsters for 28 days. Wine pomace flour and grape juice pomace flour proved to have substantial amounts of fibers and phenolic compounds, both recognized as hypolipidemic and antioxidant substances. Phenolic compounds were individually investigated, and their presence was confirmed in both flours. Hamsters receiving a hyperlipidemic diet exhibited increased plasma levels of triglycerides and cholesterol fractions, reduced activities of antioxidant enzymes and high levels of plasma transaminases indicating hepatic damages. In contrast, the groups receiving the same hyperlipidemic diet supplemented with grape processing by-products showed improved lipid profiles, increased activities of antioxidant enzymes, increased levels of cytosolic Nrf2 (transcription factor for antioxidant enzymes) and normal levels of plasma transaminases. Therefore, the use of these by-products demonstrated beneficial health effects at a very low cost.
DOI: 10.6084/m9.figshare.14317987
title: Antibacterial activity of essential oils encapsulated in chitosan nanoparticles

description: Abstract In this study, cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris) and Schinus molle essential oils (at 125, 250 and 500 µg/mL) were encapsulated in chitosan nanoparticles by ionotropic gelation. Their antimicrobial activity against Staphylococcus aureus ATCC 25923, Enterococcus sp., Escherichia coli ATCC 25922, Klebsiella pneumoniae (BLEE +) and Pseudomona aeruginosa carbapenemase producer was evaluated. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 19.7 to 361 nm as observed by using a laser light scattering equipment. It was found that the studied chitosan nanoparticles with essential oils showed high antimicrobial effect than the chitosan and essential oils alone. Enterococcus sp. was the most sensitive bacteria and S. aureus the most resistant. Chitosan nanoparticles and chitosan nanoparticles with cinnamon and thyme essential oils were capable to inhibit growth of Enterococcus sp. and K. pneumoniae. This study demonstrated that chitosan nanoparticles with essential oils were effective against some foodborne pathogens.
DOI: 10.6084/m9.figshare.14317987.v1
title: Antibacterial activity of essential oils encapsulated in chitosan nanoparticles

description: Abstract In this study, cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris) and Schinus molle essential oils (at 125, 250 and 500 µg/mL) were encapsulated in chitosan nanoparticles by ionotropic gelation. Their antimicrobial activity against Staphylococcus aureus ATCC 25923, Enterococcus sp., Escherichia coli ATCC 25922, Klebsiella pneumoniae (BLEE +) and Pseudomona aeruginosa carbapenemase producer was evaluated. The obtained nanoparticles exhibited a regular distribution and spherical shape with size range of 19.7 to 361 nm as observed by using a laser light scattering equipment. It was found that the studied chitosan nanoparticles with essential oils showed high antimicrobial effect than the chitosan and essential oils alone. Enterococcus sp. was the most sensitive bacteria and S. aureus the most resistant. Chitosan nanoparticles and chitosan nanoparticles with cinnamon and thyme essential oils were capable to inhibit growth of Enterococcus sp. and K. pneumoniae. This study demonstrated that chitosan nanoparticles with essential oils were effective against some foodborne pathogens.
DOI: 10.6084/m9.figshare.14317985
title: Hypolipidemic and antioxidant effects of grape processing by-products in high-fat/cholesterol diet-induced hyperlipidemic hamsters

description: Abstract Investigations have shown the presence of bioactive substances in agricultural by-products. As some of these compounds present hypolipidemic and antioxidant activities, they could be considered economical alternatives to be used as supplements. This study investigates the hypolipidemic and antioxidant properties of grape processing by-products, feeding them to hamsters for 28 days. Wine pomace flour and grape juice pomace flour proved to have substantial amounts of fibers and phenolic compounds, both recognized as hypolipidemic and antioxidant substances. Phenolic compounds were individually investigated, and their presence was confirmed in both flours. Hamsters receiving a hyperlipidemic diet exhibited increased plasma levels of triglycerides and cholesterol fractions, reduced activities of antioxidant enzymes and high levels of plasma transaminases indicating hepatic damages. In contrast, the groups receiving the same hyperlipidemic diet supplemented with grape processing by-products showed improved lipid profiles, increased activities of antioxidant enzymes, increased levels of cytosolic Nrf2 (transcription factor for antioxidant enzymes) and normal levels of plasma transaminases. Therefore, the use of these by-products demonstrated beneficial health effects at a very low cost.
DOI: 10.6084/m9.figshare.14317988
title: Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour

description: Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. In terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. It has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.
DOI: 10.6084/m9.figshare.14317990
title: The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt

description: Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (&gt;107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.
DOI: 10.6084/m9.figshare.14317988.v1
title: Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour

description: Abstract Gluten-free lentil tarhanas were obtained by replacing red, green and yellow lentil whole flour instead of wheat flour used in traditional tarhana formulation. Some physical, chemical, bioactive, microbiological, reological, morphological and sensory properties of these tarhanas were investigated comparatively. Amount of crude protein (%), crude ash (%), crude fat(%), soluble-insoluble-total dietary fibre (%), some elements, antioxident activity (µmol TE/100 g) and total phenolic content (mg GAE/100g) of the tarhanas which were obtained by using lentil flour were significantly increased compared to the control tarhanas. All varieties of tarhana exhibited pseudoplastic flow behavior. In terms of microbiological evaluation; lentil tarhanas has higher lactic acid bacteria with yeast and mold amount compared to control tarhanas. When lentil tarhanas were compared, the green lentil tarhanas is the richest one according to the values of soluble-insoluble-total dietary fiber (%), crude ash (%),total phenolic content and antioxidant activity. Tarhanas examined by scanning electron microscopy (SEM), the control and red lentil tarhanas with green and yellow lentil tarhanas exhibited similar morphological characteristics. It has been found that the sensory evaluation of tarhanas is not statistically different from each other in terms of general appreciation. As a result of this, it shows that gluten-free tarhanas produced with lentil flour can be consumed instead of control tarhanas.
DOI: 10.6084/m9.figshare.14317990.v1
title: The effects of adding garlic (Allium sativum L.) on the volatile composition and quality properties of yogurt

description: Abstract In this study, the effects of adding garlic (Allium sativum L.) of different origins on the volatile composition and quality properties of yogurt were investigated on day 1, 7 and 14 of storage. The addition of garlic did not cause a decrease in the total specific microorganism count (&gt;107) in yogurt samples, and it led to a significant decrease in the yeast–mould count compared to the control. Seventy-four volatile compounds were identified in the samples, consisting of 15 carbonyl compounds, 9 aliphatic hydrocarbons, 8 acids, 3 alcohols, 6 esters, 12 sulfur-containing compounds, 12 terpenes and 9 heterocyclic compounds. Acetaldehyde, 2,3-butanedione, acetoin, hexanoic acid, tetramethylthiourea and 1,2-dihydro-2,2,4-trimethyl-quinoline were the major volatile compounds found in all yogurt samples. Although they were poor in terms of terpenes compared to the control, strong sulfurous components were detected in yogurt samples with garlic. It has been determined that the addition of garlic of different origins significantly changed the aromatic profile of the yogurt. In the sensory analyses, 1.0% domestic garlic was the sample most preferred by the panelists.
DOI: 10.6084/m9.figshare.14317993
title: Comparative analysis of butter thermal behavior in combination with bovine tallow

description: Abstract Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.
DOI: 10.6084/m9.figshare.14317993.v1
title: Comparative analysis of butter thermal behavior in combination with bovine tallow

description: Abstract Assessment of butter authenticity in combination with animal fat is a major challenge. Changing the butter composition can affect crystallization and polymorphism properties. The purpose of this study was to evaluate the thermal behavior of butter combined with (0-15% w/w) bovine tallow using Digital Calorimetric Scanning, and to determine fatty acid profile and isothermal microstructure in order to complete DSC data. According to the statistical analysis, obtained L_Pseudo equations show that in the crystallization curve, with increase of bovine tallow percentage in the butter, the onset temperature of peak 1 and amount of heat released in peak 2 increased and the onset temperature of peak 2 decreased and peak 1 became wider. In the melting curves, with increase of bovine tallow percentage, the onset temperature of peaks 1 and 2 increased. Regarding the value of R2, the onset temperature of peak 2 in the melting curve had capability of estimation 78%. The crystal morphology of butter samples was different and with increased temperature, larger crystals were observed. In general, scans of calorimetric results revealed that DSC is a valuable method for studying butter in combination with animal fat and also can be utilized for distinguishing pure fat from adulterated one.