cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14327307.v1
title: Correlation of polyphenol content and antioxidant capacity of selected teas and tisanes from Brazilian market

description: Abstract In this work, it was evaluated the phenolic content, redox behavior and antioxidant capacity of several selected teas and tisanes from Brazilian market. The samples were classified as simple (single herb) or composed (blend of two or more herbs). In addition, complementary multivariate statistical approaches were used to identify the correlation and interdependence between the amount of major phytocomponents, such as phenols and flavonoids, as well as the antioxidant activity of the products. Results showed that the total polyphenol and total flavonoid concentrations are correlated to thermodynamic feasibility of reactive oxygen species reduction. The statistical modeling differentiated the results datasets in principal components, whose flavonoid content presented itself as the main parameter to segregate data between simple and composed products. On the other hand, the whole polyphenol content, in both teas and tisanes, was more relevant regarding their antioxidant capacity than the flavonoids content. Considering that the manufactures do not display the real amount of each herb in the labels of the composed products, it was not possible to confirm whether the blends of several species lead to a substantial enhancement on their antioxidant capacity. Furthermore, the redox profile and overall polyphenol content suggest that the consumption of green and black teas as well as traditional yerba mate may be worthwhile in preventing ailments associated with oxidative stress in Brazilian population. Notwithstanding, further clinical studies are required to validate this hypothesis.
DOI: 10.6084/m9.figshare.14327311
title: Consumer knowledge and efficiency of laundry and disinfection methods of lettuce (Lactuca sativa) commercialized in supermarkets in a southern city of Brazil

description: Abstract Lettuce is a vegetable most consumed worldwide. However, when not properly sanitized, it can cause various foodborne illnesses. Thus, this research aimed to verify the knowledge of handlers regarding the washing and disinfection of vegetables, as well as to evaluate the efficiency of different processes of washing and disinfection of lettuce (Lactuca sativa) sold in supermarkets. A questionnaire was applied to consumers to know the practices used for washing and disinfecting vegetables. After, 100 samples of lettuce were purchased in different supermarkets. To evaluate the microbiological quality of lettuces we used: lettuce without treatment (T0); washing with running tap water (T1); immersion in treated water for 30 minutes (T2); immersion in sodium hypochlorite at 200 ppm for 15 minutes (T3); and 30 minutes (T4); immersion in 2% vinegar solution (T5); immersion in 20% vinegar solution (T6); immersion in sodium hypochlorite at 50 ppm for 30 minutes (T7); and 15 minutes (T8). After the treatments, we performed a total count of heterotrophic bacteria and thermotolerant coliforms. The mean heterotrophic bacteria count found before sanitation (T0) was 5.54 log UFC/g. Most consumers say they only wash lettuce with water and only 7.50% disinfect. In 56.3%, the consumers are not aware of the correct way to clean vegetables. All methods used were able to reduce heterotrophic bacteria counts and the best reductions were presented respectively by treatments T4 (2.27 log UFC/g) and T3 (2.09 log UFC/g). None of the samples showed thermotolerant coliforms contamination before and after cleaning. These results allow us to conclude that lettuce washing and disinfection methods are necessary to reduce microbial contamination in this food before consumption and that it is necessary to guide consumers of the importance of this practice.
DOI: 10.6084/m9.figshare.14327311.v1
title: Consumer knowledge and efficiency of laundry and disinfection methods of lettuce (Lactuca sativa) commercialized in supermarkets in a southern city of Brazil

description: Abstract Lettuce is a vegetable most consumed worldwide. However, when not properly sanitized, it can cause various foodborne illnesses. Thus, this research aimed to verify the knowledge of handlers regarding the washing and disinfection of vegetables, as well as to evaluate the efficiency of different processes of washing and disinfection of lettuce (Lactuca sativa) sold in supermarkets. A questionnaire was applied to consumers to know the practices used for washing and disinfecting vegetables. After, 100 samples of lettuce were purchased in different supermarkets. To evaluate the microbiological quality of lettuces we used: lettuce without treatment (T0); washing with running tap water (T1); immersion in treated water for 30 minutes (T2); immersion in sodium hypochlorite at 200 ppm for 15 minutes (T3); and 30 minutes (T4); immersion in 2% vinegar solution (T5); immersion in 20% vinegar solution (T6); immersion in sodium hypochlorite at 50 ppm for 30 minutes (T7); and 15 minutes (T8). After the treatments, we performed a total count of heterotrophic bacteria and thermotolerant coliforms. The mean heterotrophic bacteria count found before sanitation (T0) was 5.54 log UFC/g. Most consumers say they only wash lettuce with water and only 7.50% disinfect. In 56.3%, the consumers are not aware of the correct way to clean vegetables. All methods used were able to reduce heterotrophic bacteria counts and the best reductions were presented respectively by treatments T4 (2.27 log UFC/g) and T3 (2.09 log UFC/g). None of the samples showed thermotolerant coliforms contamination before and after cleaning. These results allow us to conclude that lettuce washing and disinfection methods are necessary to reduce microbial contamination in this food before consumption and that it is necessary to guide consumers of the importance of this practice.
DOI: 10.6084/m9.figshare.14327310.v1
title: Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice

description: Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C, phenolic compounds, and antioxidant activity. The lowest concentration of phenols produced the most stable enriched juice. In particular, we observed an inverse correlation between phenolic concentration and vitamin C retention in enriched juices. DPPH assay results confirmed this trend, correlated more to the vitamin antioxidant effect. TEAC results instead, were similar for the different juice samples, probably influenced by the phenolic content. The application of this study is the production for the industry of new functional drinks such as juices enriched with phenolic ingredients that show increased stability concerning those without addiction.
DOI: 10.6084/m9.figshare.14327310
title: Effects of phenolic enrichment on vitamin C and antioxidant activity of commercial orange juice

description: Abstract The autoxidation process of vitamin C in orange juice is the most important cause of quality loss during its storage. We evaluated the enrichment with different concentrations of a phenolic extract in a commercial orange juice for some qualitative parameters such as the content of vitamin C, phenolic compounds, and antioxidant activity. The lowest concentration of phenols produced the most stable enriched juice. In particular, we observed an inverse correlation between phenolic concentration and vitamin C retention in enriched juices. DPPH assay results confirmed this trend, correlated more to the vitamin antioxidant effect. TEAC results instead, were similar for the different juice samples, probably influenced by the phenolic content. The application of this study is the production for the industry of new functional drinks such as juices enriched with phenolic ingredients that show increased stability concerning those without addiction.
DOI: 10.6084/m9.figshare.14327313.v1
title: Flow behavior of cocoa pulp powder containing maltodextrin

description: Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.
DOI: 10.6084/m9.figshare.14327313
title: Flow behavior of cocoa pulp powder containing maltodextrin

description: Abstract This study aimed to evaluate the influence of maltodextrin addition on the flow properties of cocoa pulp powder obtained by spray and freeze drying. Cocoa pulp samples received 15% and 30% (m m-1) maltodextrin DE20. Two drying methods were used, spray and freeze drying. Powder morphology was evaluated through scanning electron microscopy (SEM). Wall friction angle, bulk density and tapped density were determined. Carr index (CI), Hausner ratio (HR) and flow index (FI) were used to evaluate powder flow. The particles powders obtained by spray drying showed rounded shapes, whereas the freeze dried powder showed irregular shapes. Increased maltodextrin concentration in the samples altered the powder particle size by spray drying and powder particle surface by freeze drying. The powder by spray drying of the sample with 30% of maltodextrin showed smallest wall friction angles, 13.4 to 14.9. The powder by freeze drying of the samples with 15% and 30% of maltodextrin showed wall friction angles between 14.0 and 20.6. Regarding flow, the powders by spray drying containing 30% of maltodextrin showed the best CI, HR and FI, 24.88, 1.33 and 4.88, respectively, being considered an acceptable flow. According to CI, HR and FI values, samples with 15% of maltodextrin produced powder classified as difficult flow in both methods applied. The higher maltodextrin concentration in cocoa pulp, the lower agglomeration in the powder by spray drying and the smoother particles surfaces in the powder by freeze drying. The addition of maltodextrin to the samples, for both drying methods, improve the powder flow and decrease the powder cohesion.
DOI: 10.6084/m9.figshare.14327314
title: Vida útil en masas y productos derivados del maíz: estudio bibliométrico

description: Resumen El análisis bibliométrico permite hacer un análisis retrospectivo del estado del arte de las producciones científicas de un área temática de interés, posibilitando los niveles de progresión de la investigación, enfocada particularmente a las determinaciones de frecuencia o interacciones de los actores. La finalidad del trabajo fue el análisis bibliométrico de la producción científica sobre la vida útil de masas y productos derivados del maíz, para esto se realizó un estudio descriptivo y cuantitativo de la producción científica contenida en la colección de la base de datos de Web of Science, mediante la aplicación de una ecuación de búsqueda en el periodo temporal 2001 al 2017; empleando indicadores bibliométricos de producción, visibilidad e impacto, relación y colaboración (Índice H); posteriormente se organizaron en las herramientas de BibExcel y VOSviewer e interpretaron mediante análisis de frecuencia. Como resultados, un total de 68 registros cumplieron con los criterios de la ecuación de búsqueda planteada. En el 2017 se presentó la mayor frecuencia de publicaciones, 14 documentos; mientras que en el 2009 presentó el mayor número de citaciones, 112 en total. De los autores más representativos y con mayor índice H se destaca Constantina Tzia, entre las principales instituciones participante las más relevantes fueron, Texas A&M University, Jiangnan University, National Technical University of Athens, Iowa State University y Sonora University y el país con mayor participación fue Estados Unidos. Se logró percibir que la principal revista para la divulgación del conocimiento en el tema fue Journal of Food Science and Technology-Mysore y el área de investigación fue Ciencia y Tecnología de Alimentos (Food Science Technology). Se concluye que a través de los años las publicaciones y las citaciones sobre el tema han incrementado, los principales estudios en vida útil relacionados con masas y productos derivados de maíz se han centrado en la nixtamalización del maíz, calidad e inocuidad de materias primas y productos procesados y en la estabilidad del maíz en almacenamiento.
DOI: 10.6084/m9.figshare.14327314.v1
title: Vida útil en masas y productos derivados del maíz: estudio bibliométrico

description: Resumen El análisis bibliométrico permite hacer un análisis retrospectivo del estado del arte de las producciones científicas de un área temática de interés, posibilitando los niveles de progresión de la investigación, enfocada particularmente a las determinaciones de frecuencia o interacciones de los actores. La finalidad del trabajo fue el análisis bibliométrico de la producción científica sobre la vida útil de masas y productos derivados del maíz, para esto se realizó un estudio descriptivo y cuantitativo de la producción científica contenida en la colección de la base de datos de Web of Science, mediante la aplicación de una ecuación de búsqueda en el periodo temporal 2001 al 2017; empleando indicadores bibliométricos de producción, visibilidad e impacto, relación y colaboración (Índice H); posteriormente se organizaron en las herramientas de BibExcel y VOSviewer e interpretaron mediante análisis de frecuencia. Como resultados, un total de 68 registros cumplieron con los criterios de la ecuación de búsqueda planteada. En el 2017 se presentó la mayor frecuencia de publicaciones, 14 documentos; mientras que en el 2009 presentó el mayor número de citaciones, 112 en total. De los autores más representativos y con mayor índice H se destaca Constantina Tzia, entre las principales instituciones participante las más relevantes fueron, Texas A&M University, Jiangnan University, National Technical University of Athens, Iowa State University y Sonora University y el país con mayor participación fue Estados Unidos. Se logró percibir que la principal revista para la divulgación del conocimiento en el tema fue Journal of Food Science and Technology-Mysore y el área de investigación fue Ciencia y Tecnología de Alimentos (Food Science Technology). Se concluye que a través de los años las publicaciones y las citaciones sobre el tema han incrementado, los principales estudios en vida útil relacionados con masas y productos derivados de maíz se han centrado en la nixtamalización del maíz, calidad e inocuidad de materias primas y productos procesados y en la estabilidad del maíz en almacenamiento.
DOI: 10.6084/m9.figshare.14327316.v1
title: Effect of replacing fat with polydextrose on quality of cheese bread

description: Abstract One of the great challenges of developing low-fat products is to maintain their sensory characteristics. Polydextrose can be used as a fat substitute without causing major changes in the final product. The objective of this study was to evaluate the physicochemical characteristics, nutritional properties and acceptance of cheese breads made with polydextrose. Four formulations were elaborated: formulation 1 (without substitution of oil for polydextrose); formulations 2, 3 and 4 (containing different concentrations of oil substitution and polydextrose). A total of 100 untrained testers aged 18-62 participated in the sensory evaluation. In the physicochemical analyzes the water moisture, ash, protein, fat, texture, specific volume and color contents were determined. Theoretical calculations were performed for the quantification of carbohydrates (by difference) and fibers. The results showed that for the attributes evaluated, acceptance of the formulations was higher than 70%, except for intention to purchase of the standard formulation. It was observed that the development of formulations included 4% polydextrose, with texture similar to the standard pattern. Thus, an addition of polydextrose in cheese breads, allows the prodution of products with lower lipid content, higher fiber content, good sensory acceptance and specific technological characteristics for the standard, which shows its commercialization potential.
DOI: 10.6084/m9.figshare.14327316
title: Effect of replacing fat with polydextrose on quality of cheese bread

description: Abstract One of the great challenges of developing low-fat products is to maintain their sensory characteristics. Polydextrose can be used as a fat substitute without causing major changes in the final product. The objective of this study was to evaluate the physicochemical characteristics, nutritional properties and acceptance of cheese breads made with polydextrose. Four formulations were elaborated: formulation 1 (without substitution of oil for polydextrose); formulations 2, 3 and 4 (containing different concentrations of oil substitution and polydextrose). A total of 100 untrained testers aged 18-62 participated in the sensory evaluation. In the physicochemical analyzes the water moisture, ash, protein, fat, texture, specific volume and color contents were determined. Theoretical calculations were performed for the quantification of carbohydrates (by difference) and fibers. The results showed that for the attributes evaluated, acceptance of the formulations was higher than 70%, except for intention to purchase of the standard formulation. It was observed that the development of formulations included 4% polydextrose, with texture similar to the standard pattern. Thus, an addition of polydextrose in cheese breads, allows the prodution of products with lower lipid content, higher fiber content, good sensory acceptance and specific technological characteristics for the standard, which shows its commercialization potential.
DOI: 10.6084/m9.figshare.14327317.v1
title: Quality of fruits of Physalis peruviana L. in the function of different types of training and pruning

description: Abstract Physalis peruviana L. is a small fruit known for the great pharmacological importance, since it has high levels of vitamin A, C, iron, and phosphorus. Cultural practices such as training and pruning can influence the architecture of the plant, in such a way to obtain fruits of better quality. Therefore, the objective of this work was to evaluate the quality of fruits of Physalis peruviana L. produced in different systems of training and pruning. The work was carried out in Londrina-PR-Brazil using a completely randomized design, in a 4 × 2 factorial scheme containing four types of training (“UEL training”, “adapted inverted V training”, without training and “vertical training”) and two types of pruning (with and without prune) with four replicates. The analyzed variables were: fruit size and height, fresh weight with and without calyx, color (L *, C * and h°), number of fruits per plant, total soluble solids, pH, and acidity. The data were submitted to analysis of normality and homogeneity and compared by the Tukey test, at a 5% of probability level by the Sisvar program, and correlated by the Pearson test using the statistical program R. We conclude that plants conducted freely, had the highest values of fresh fruit mass with calyx. The conduction systems provide greater penetration of the solar radiation in the canopy, which favors, the accumulation of sugars and the intensity of the colorations of the calyxs. Plants conducted by the training systems UEL - State University of Londrina and adapted inverted “V” (both without pruning), obtained a greater amount of fruits. The pruning resulted in reduced fruit volume, lower values of soluble solids (SS), and dark calyx with a tendency to yellowish color.
DOI: 10.6084/m9.figshare.14327317
title: Quality of fruits of Physalis peruviana L. in the function of different types of training and pruning

description: Abstract Physalis peruviana L. is a small fruit known for the great pharmacological importance, since it has high levels of vitamin A, C, iron, and phosphorus. Cultural practices such as training and pruning can influence the architecture of the plant, in such a way to obtain fruits of better quality. Therefore, the objective of this work was to evaluate the quality of fruits of Physalis peruviana L. produced in different systems of training and pruning. The work was carried out in Londrina-PR-Brazil using a completely randomized design, in a 4 × 2 factorial scheme containing four types of training (“UEL training”, “adapted inverted V training”, without training and “vertical training”) and two types of pruning (with and without prune) with four replicates. The analyzed variables were: fruit size and height, fresh weight with and without calyx, color (L *, C * and h°), number of fruits per plant, total soluble solids, pH, and acidity. The data were submitted to analysis of normality and homogeneity and compared by the Tukey test, at a 5% of probability level by the Sisvar program, and correlated by the Pearson test using the statistical program R. We conclude that plants conducted freely, had the highest values of fresh fruit mass with calyx. The conduction systems provide greater penetration of the solar radiation in the canopy, which favors, the accumulation of sugars and the intensity of the colorations of the calyxs. Plants conducted by the training systems UEL - State University of Londrina and adapted inverted “V” (both without pruning), obtained a greater amount of fruits. The pruning resulted in reduced fruit volume, lower values of soluble solids (SS), and dark calyx with a tendency to yellowish color.