cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14327260
title: Microbiological quality and presence of extraneous matter in industrialized tomato sauces

description: Abstract Despite being a staple in the daily diet of the Brazilian population, industrialized tomatoes and their derivatives are often subject to countless contaminants during their production process, which may affect the final quality of these products. This study aimed to investigate the microbiological quality and the presence of extraneous matter in industrialized tomato sauces commercialized in Brazil. To this end, two samples of 21 different “traditional tomato sauce” brands (a total of 42 samples) commercialized in supermarkets in the municipality of Bauru, state of Sao Paulo, Brazil, were analyzed from April to November 2016. Overall, 20 (47.6%) of the 42 samples analyzed were in disagreement with the current Brazilian legislation. After incubation at 35 to 37 °C and 55 °C, no changes in the packages and pH variation &gt;0.2 were observed. However, 9.5% of the samples showed a non-characteristic aspect and 11.9% presented growth of fungi. Regarding the presence of extraneous matter, 11.9% of the samples showed rodent hair above the permitted limit (1 in 100 g) - indicative of risks to human health, whereas 26.2% of them contained non-rodent hair - indicative of failure in adopting good manufacturing practices. Mold filament counting was conducted using the Howard method, and 14.3% of the samples presented values above 40% (acceptable limit) positive microscopic fields. In addition to subsidizing health surveillance actions, such data highlight the need for quality improvement of the raw material used and greater control during the processing of these products.
DOI: 10.6084/m9.figshare.14327260.v1
title: Microbiological quality and presence of extraneous matter in industrialized tomato sauces

description: Abstract Despite being a staple in the daily diet of the Brazilian population, industrialized tomatoes and their derivatives are often subject to countless contaminants during their production process, which may affect the final quality of these products. This study aimed to investigate the microbiological quality and the presence of extraneous matter in industrialized tomato sauces commercialized in Brazil. To this end, two samples of 21 different “traditional tomato sauce” brands (a total of 42 samples) commercialized in supermarkets in the municipality of Bauru, state of Sao Paulo, Brazil, were analyzed from April to November 2016. Overall, 20 (47.6%) of the 42 samples analyzed were in disagreement with the current Brazilian legislation. After incubation at 35 to 37 °C and 55 °C, no changes in the packages and pH variation &gt;0.2 were observed. However, 9.5% of the samples showed a non-characteristic aspect and 11.9% presented growth of fungi. Regarding the presence of extraneous matter, 11.9% of the samples showed rodent hair above the permitted limit (1 in 100 g) - indicative of risks to human health, whereas 26.2% of them contained non-rodent hair - indicative of failure in adopting good manufacturing practices. Mold filament counting was conducted using the Howard method, and 14.3% of the samples presented values above 40% (acceptable limit) positive microscopic fields. In addition to subsidizing health surveillance actions, such data highlight the need for quality improvement of the raw material used and greater control during the processing of these products.
DOI: 10.6084/m9.figshare.14327262
title: Accountability in agricultural governance and food security in Nigeria

description: Abstract This study explores the relationship between agricultural governance and food security in Nigeria and employs two main approaches: descriptive and econometric. The econometric approach engages Autoregressive Distribution Lag (ARDL) in examining the long-run relationship between the indicators of food security and agricultural governance for the period 1985 to 2016. The results show that in the long-run, agricultural performance contribute to food security in Nigeria. The findings from the descriptive analysis unveil that Nigeria has the highest number of undernourished people, which increased by 22% between 2000 and 2001. Between 2000 and 2015, the population grew by 30.60% with the rate of violence increasing by 55%. The study recommends, among others, that accountability in addressing the challenges in the implementation of food security programs and ensuring timely distribution of food resources is germane.
DOI: 10.6084/m9.figshare.14327262.v1
title: Accountability in agricultural governance and food security in Nigeria

description: Abstract This study explores the relationship between agricultural governance and food security in Nigeria and employs two main approaches: descriptive and econometric. The econometric approach engages Autoregressive Distribution Lag (ARDL) in examining the long-run relationship between the indicators of food security and agricultural governance for the period 1985 to 2016. The results show that in the long-run, agricultural performance contribute to food security in Nigeria. The findings from the descriptive analysis unveil that Nigeria has the highest number of undernourished people, which increased by 22% between 2000 and 2001. Between 2000 and 2015, the population grew by 30.60% with the rate of violence increasing by 55%. The study recommends, among others, that accountability in addressing the challenges in the implementation of food security programs and ensuring timely distribution of food resources is germane.
DOI: 10.6084/m9.figshare.14327266
title: Influence of wall materials on the microencapsulation of pequi oil by spray drying

description: Abstract The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (&gt; 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.
DOI: 10.6084/m9.figshare.14327266.v1
title: Influence of wall materials on the microencapsulation of pequi oil by spray drying

description: Abstract The aim of this study was to assess the influence of the wall materials on the microencapsulation of pequi oil. An emulsion containing pequi oil in the oil phase was microencapsulated by spray drying process at 120 °C using gum Arabic, maltodextrin, or a 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall material. The emulsions were characterized for droplet size, Polydispersity Index (PDI), and zeta potential. Pequi oil microparticles were analyzed for moisture content, water activity, wettability, encapsulation efficiency, antioxidant capacity, and color. Ultrastructural examination was performed by Scanning Electron Microscopy (SEM). The Droplet Size Distribution (DSD) of the emulsions exhibited a relatively wide size distribution (2.67 to 8.96 μm) and high PDI (&gt; 0.3). Smooth microparticles with high encapsulation efficiency (79.17% to 84.20%), and good antioxidant capacity (28.20 to 28.71 μmol Trolox equivalents/g dry extract) were obtained. Microparticles prepared using gum Arabic as wall material had higher antioxidant capacity than that prepared with maltodextrin. All microparticles had satisfactory encapsulation efficiency, water activity, moisture content, and wettability. These results indicate that pequi oil microparticles have characteristics that can contribute to good stability during storage and handling of encapsulated oil. Therefore, pequi oil can be successfully encapsulated by spray drying using gum Arabic, maltodextrin, or 25:75 (w/w) mixture of gum Arabic and maltodextrin as wall materials, but the physicochemical properties of microparticles vary with wall material composition.
DOI: 10.6084/m9.figshare.14327268
title: Classification, nutritional and technological characteristics of cassava flour marketed in Belém, Pará, Brazil

description: Abstract The northern region of Brazil is a large cassava producer, and cassava flour has been handcrafted and consumed daily by the local population. This study aimed to classify and characterize nine different samples of cassava flour marketed in Belém-PA/ Brazil from a nutritional and technological point of view. The results were subjected to analysis of variance and the averages were compared using the Scott Knott test (p &lt; 0.05). The flours were within the legislation in relation to moisture and ash contents, with high acidity, four out of nine flours evaluated had cyanide content between 15 and 31 mg HCN/kg. Regarding color and particle size, samples varied between yellow (67%) and white (33%); from coarse (67%) to medium (33%), respectively. From a nutritional point of view, the cassava flours are a source of dietary fiber (7.67% to 11.26%) and raw starch, which have satiety benefits. From the technological point of view, the flours are used as thickeners, producing pastes that are clear with a long and less firm texture. These variations in nutritional and technological characteristics allowed to verify that changes in processing are necessary to standardize the quality of flours used as a gluten free food ingredient.
DOI: 10.6084/m9.figshare.14327268.v1
title: Classification, nutritional and technological characteristics of cassava flour marketed in Belém, Pará, Brazil

description: Abstract The northern region of Brazil is a large cassava producer, and cassava flour has been handcrafted and consumed daily by the local population. This study aimed to classify and characterize nine different samples of cassava flour marketed in Belém-PA/ Brazil from a nutritional and technological point of view. The results were subjected to analysis of variance and the averages were compared using the Scott Knott test (p &lt; 0.05). The flours were within the legislation in relation to moisture and ash contents, with high acidity, four out of nine flours evaluated had cyanide content between 15 and 31 mg HCN/kg. Regarding color and particle size, samples varied between yellow (67%) and white (33%); from coarse (67%) to medium (33%), respectively. From a nutritional point of view, the cassava flours are a source of dietary fiber (7.67% to 11.26%) and raw starch, which have satiety benefits. From the technological point of view, the flours are used as thickeners, producing pastes that are clear with a long and less firm texture. These variations in nutritional and technological characteristics allowed to verify that changes in processing are necessary to standardize the quality of flours used as a gluten free food ingredient.
DOI: 10.6084/m9.figshare.14327269
title: Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder

description: Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p &gt; 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.
DOI: 10.6084/m9.figshare.14327269.v1
title: Production of spray-dried enzyme-liquefied papaya (Carica papaya L.) powder

description: Abstract Water removal during drying process consumes energy and lead to high production cost. Hence, enzymatic mash treatment was proposed to reduce the usage of water to produce feed concentration that is suitable for drying. In this study, papaya powder was prepared from papaya puree treated with 1.0% v/w of Pectinex® Ultra SP-L, a pectinase enzyme, with incubation under 50 °C up to 2 hours. The liquefied papaya puree was spray-dried at selected maltodextrin concentrations (10% to 50% w/w of papaya puree) and inlet temperatures (140 °C to 180 °C). The physico-chemical properties of papaya puree, spray-dried powder, and reconstituted powder were assessed. Results showed that an increase in maltodextrin concentration led to lower process yield, lower moisture content and hygroscopicity, and better solubility. The powder produced was brighter in colour (L*) and less yellowish (b*). The papaya puree added with 20% maltodextrin achieved the highest process yield (74.91% ± 9.15%) and better solubility (69.60 ± 0.48 s/g) with optimal moisture content (5.21% ± 0.15% dry basis) and hygroscopicity (24.79% ± 0.58%) which was selected as optimal concentration. Meanwhile, increasing spray drying inlet temperatures led to a reduction in moisture content (26%) but did not significantly affect (p &gt; 0.05) water activity, hygroscopicity, bulk density and colour of spray-dried papaya powders. The inlet temperature of 150 °C achieved the highest solubility (48.17 ± 4.51 s/g) with moderate process yield (74.01% ± 7.69%) and moisture content (5.91% ± 0.70% dry basis) which was considered as optimal drying temperature. The reconstituted powder showed no significant effect in viscosity, pH, and colour regardless of the different maltodextrin concentrations and inlet temperatures used. The optimized spray powder showed no significant difference with initial spray drying feed in total soluble solids, pH, and b* value.
DOI: 10.6084/m9.figshare.14327271.v1
title: Biodegradability assessment of starch/glycerol foam and poly(butylene adipate-co-terephthalate)/starch film by respirometric tests

description: Abstract The objectives of this work were to determine the biodegradability of starch/glycerol foam and of poly(butylene-adipate-co-terephthalate) (PBAT)/starch film using respirometric methods and also to compare these results with conventional polymers – expanded polystyrene and low-density polyethylene. A matured organic compost was utilized as inoculum and sucrose was used as positive reference material. Biodegradation efficiencies (BE) after 47 days were: 35% for sucrose; 34% for starch/glycerol; and 38% for PBAT/starch. Starch/glycerol and PBAT/starch presented BE statistically equal to sucrose, whilst both the conventional packaging used were not degraded (p&gt; 0.05). Infrared spectroscopy and thermogravimetric analyses showed that the microbiota rather degraded the starch over the PBAT in the PBAT/starch blend, and also that some starch remained intact in the internal polymeric matrix. This study verified that starch/glycerol foam and PBAT/starch film are highly biodegradable materials and may then be used to enhance the biodegradability of some products such as disposable trays and supermarket bags.
DOI: 10.6084/m9.figshare.14327272.v1
title: Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

description: Abstract This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction levels, and were compared to a controlled group without feeding restrictions (ad libitum). After slaughter, the Longissimus thoracis et lumborum (LTL) muscle was collected for the evaluation, being the lamb meat was affected by the feeding restrictions (p &lt; 0.05). The lipid content decreased with the increased restriction, whereas the shear strength, the lightness (L*) and the red index (a*) were lower in lambs treated with the 60% restriction and there were significant variation (p &lt; 0.05) in the sensory properties according to diet. Due to the greater score in relation to aroma and similarity to control with respect to flavor, tenderness and overall evaluation, the 30% feeding restriction level can be considered an economic and efficient alternative for the maintenance of quality in lamb meat.
DOI: 10.6084/m9.figshare.14327271
title: Biodegradability assessment of starch/glycerol foam and poly(butylene adipate-co-terephthalate)/starch film by respirometric tests

description: Abstract The objectives of this work were to determine the biodegradability of starch/glycerol foam and of poly(butylene-adipate-co-terephthalate) (PBAT)/starch film using respirometric methods and also to compare these results with conventional polymers – expanded polystyrene and low-density polyethylene. A matured organic compost was utilized as inoculum and sucrose was used as positive reference material. Biodegradation efficiencies (BE) after 47 days were: 35% for sucrose; 34% for starch/glycerol; and 38% for PBAT/starch. Starch/glycerol and PBAT/starch presented BE statistically equal to sucrose, whilst both the conventional packaging used were not degraded (p&gt; 0.05). Infrared spectroscopy and thermogravimetric analyses showed that the microbiota rather degraded the starch over the PBAT in the PBAT/starch blend, and also that some starch remained intact in the internal polymeric matrix. This study verified that starch/glycerol foam and PBAT/starch film are highly biodegradable materials and may then be used to enhance the biodegradability of some products such as disposable trays and supermarket bags.
DOI: 10.6084/m9.figshare.14327272
title: Physicochemical and sensory characterization of meat from lambs subjected to feeding restrictions

description: Abstract This study aimed to evaluate the physicochemical and sensory properties of the meat of Santa Ines lambs subjected to quantitative nutrient restrictions. Twenty-four confined animals received diets with 30% and 60% feeding restriction levels, and were compared to a controlled group without feeding restrictions (ad libitum). After slaughter, the Longissimus thoracis et lumborum (LTL) muscle was collected for the evaluation, being the lamb meat was affected by the feeding restrictions (p &lt; 0.05). The lipid content decreased with the increased restriction, whereas the shear strength, the lightness (L*) and the red index (a*) were lower in lambs treated with the 60% restriction and there were significant variation (p &lt; 0.05) in the sensory properties according to diet. Due to the greater score in relation to aroma and similarity to control with respect to flavor, tenderness and overall evaluation, the 30% feeding restriction level can be considered an economic and efficient alternative for the maintenance of quality in lamb meat.
DOI: 10.6084/m9.figshare.14327275
title: Sensory study of alcoholic beverages mangaba (Hancornia speciosa Gomes)

description: Abstract Mangaba is a nutritionally rich fruit with very distinctive sensory aspects, presenting itself as a potential raw material for the development of new products, such as alcoholic beverages, mainly alcoholic fermented fruit drinks. Thus, the present study aims to develop and analyze microbiologically and sensorially different alcoholic ferments of mangaba. Four fermented formulations were elaborated with variation of the initial soluble solids content and yeast concentration (F1 - smaller soluble solids content/ smaller yeast concentration; F2 - smaller soluble solids content / higher yeast concentration ; F3- higher soluble solids content/ smaller yeast concentration; F4 - higher soluble solids content / higher yeast concentration), according to the process described in the patent “mangaba alcoholic fermented drink”. Microbiological analysis was performed for total and thermotolerant coliforms, enterobacteria, filamentous and non-filamentous fungi, Staphylococcus coagulase positive and Salmonella sp. Sensory analysis was performed with untrained evaluators. The sensory results were treated by the Tukey test and Principal Component Analysis (PCA). The results showed that all beverages presented &lt;3 NMP counts to coliforms 35 ºC and 45 ºC, absence of Salmonella sp. and &lt; 1x 102 CFU/mL counts to all microorganisms studied. It was also verified good sensory results (average higher 5: I didn't like / dislike) for all the analyzed parameters, and good intent of purchase, with average higher 3 in the scale of 5 points (maybe I would buy / maybe I wouldn't buy), and did not differ statistically to any of the parameters. However, the ACP showed that all the descriptors, except for purchase intent, tended to F3, which was the formulation that stood out among the others. It was concluded that it is feasible to produce alcoholic fermented mangaba beverages, and that all formulations had good microbiological and sensorial characteristics.