cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.8259710.v1
title: Antioxidant activity and lipid oxidation in milk from cows with soybean oil and propolis extract added to their feed

description: Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxidation. In this study, soybean oil (a source of PUFA) and different ethanolic extracts of Brazilian propolis were included in the cows' feed, and the antioxidant activity and lipid oxidation of the animals' milk was assessed. Antioxidant activity was analyzed using the DPPH method, potassium ferricyanide reduction and chelating ability. Total phenolic compounds and flavonoids were also determined. Lipid oxidation was assessed by determining conjugated dienes and the production of aldehydes (propanal, pentanal, hexanal and octanal). Increased antioxidant activity was seen in the samples of milk from cows receiving propolis. Similarly, the addition of ethanolic extract of propolis to the diet of dairy cattle increased milk protection for two treatments with propolis against lipid oxidation in terms of production of propanal and hexanal. These results confirm the positive effect of applying this natural additive to the diet of lactating cows, improving the nutritional quality of the milk produced.
DOI: 10.6084/m9.figshare.8259698
title: Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico

description: Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retail points were Chihuahua (60%) and Ranchero (28.8%). According to Mexican standards, three SM, two CGS, and none of the ST cheeses complied with the regulations. Two cheeses (cheddar and Ranchero) from SM (2.22%) were positive for L. monocytogenes. Eight cheeses (8.88%) were positive for Salmonella spp. (5 from ST and 3 from CGS). E.coli 0157:H7 and Campylobacter jejuni were negative in all samples. In the Ranchero cheese, total coliforms (TC), faecal coliforms (FC), and yeast and moulds (Y&M) showed no significant differences (P &gt; 0.05) among retail points. Nevertheless, in Chihuahua cheese, the numbers of total coliforms, faecal coliforms, and yeast and moulds were statistically different (P &lt; 0.05) among retail points. PSM Chihuahua cheese had the lowest numbers of total (0.99 ± 1.0 Log10CFU/g) and faecal coliforms (166 ± 154 Log10CFU/g). CGS cheeses had the lowest counts in terms of yeast and moulds (3.1 ± 2.2 Log10CFU/g). The results revealed that most cheeses, regardless of the retail point, did not conform to Mexican standards. The number of total and faecal coliforms indicates either flaws during the production and commercialization processes or the ill-handling of raw materials.
DOI: 10.6084/m9.figshare.8259701.v1
title: Protective effect of crocetin from Crocus sativus L. on myocardial ischemia-reperfusion injury in rats

description: Abstract This study investigated the protective effect of crocetin from Crocus sativus L. on myocardial ischemia-reperfusion injury (MIRI) in rats. Sixty SD rats were randomly divided into sham-operated, model, and low-, medium- and high-dose crocetin groups. Later 3 groups were intragastrically administrated with 10, 20 and 40 mg/kg crocetin from Crocus sativus L., respectively, for 1 week. On the 8th day, the MIRI model was established in the later 4 groups. The blood biochemical indexes, hemodynamic indexes, myocardial infarct size, myocardial antioxidant indexes and myocardial expressions of B-cell lymphoma-2 (Bcl-2), Bcl-2 associated X protein (Bax), serine/threonine kinase (Akt) and phosphorylated Akt (p-Akt) protein were determined. Results showed that, compared with model group, in high-dose crocetin group the left ventricular systolic pressure, +dp/dtmax and -dp/dtmax, myocardial superoxide dismutase and glutathione peroxidase levels, and myocardial Bcl-2/Bax ratio and p-Akt/Akt ratio were significantly increased, and the left ventricular end diastolic pressure, myocardial infarct size, serum lactate dehydrogenase, creatine kinase-MB, cardiac troponin I, tumor necrosis factor-α, interleukin-1β, interleukin-6 and malondialdehyde levels were significantly decreased (all P &lt; 0.05). In conclusion, crocetin from Crocus sativus L. has protective effects on MIRI in rats.
DOI: 10.6084/m9.figshare.8259704.v1
title: Optimization of extraction process for efficient imino acids recovery and purification from low-value sea cucumber

description: Abstract For high recoveries and purities of L-proline (L-Pro) and L-hydroxyproline (L-Hyp) from the low-value sea cucumber Acaudina leucoprocta, the extraction process was systematically investigated and optimized. The results indicated that, in decoloration of A. leucoprocta hydrolysate, activated carbon powdered W660 was more suitable due to the low addition amount and short treatment time compared with macroporous resin HZ816 offering comparable decoloration ratio and imino acids recovery yields. For oxidative deamination, HCl-HNO3 exhibited better performance than NaNO2 with complete primary amino acids broken-down and fewer imino acids loss. After decoloration and oxidative deamination under their optimized conditions, an extraction solution was obtained with L-Pro and L-Hyp recovery yields of 76.3% and 78.8% from A. leucoprocta hydrolysate, which was directly used for separation of L-Pro and L-Hyp with ion-exchange chromatograph. This work may be referenced for the large-scale L-Pro and L-Hyp production from other low-value materials.
DOI: 10.6084/m9.figshare.8259707.v1
title: Ammonium chloride as an alternative source of nitrogen for sugarcane during two consecutive cycles

description: Abstract: The objective of this work was to evaluate the effect of the application of ammonium chloride as a nitrogen source for sugarcane (Saccharum sp.) on the development of the crop’s shoot and roots during two consecutive cycles. The experiment was conducted on a Typic Hapludox in the first and second sugarcane ratoons. The treatments consisted of four N doses (50, 100, 150, and 200 kg ha-1) applied as ammonium chloride (NH4Cl), besides a control, without the application of N. The increase in the NH4Cl dose increased in up to three times soil electrical conductivity in the layer of 0.0-0.2 m, with a consequent increase in the concentration of chlorine in leaves. In the second cycle, the contents of chlorine increased in 1,900 mg kg-1 in the leaf with the application of 200 mg kg-1 NH4Cl, when compared with the control. In the first cycle, the application of NH4Cl doses above 200 kg ha-1 N promoted a decrease in shoot productivity. In both cycles, there was no effect of the NH4Cl doses on root dry matter. High doses of NH4Cl, in consecutive sugarcane cycles, result in a decrease in the productivity of stalks for processing.
DOI: 10.6084/m9.figshare.8259689
title: Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

description: Abstract The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.
DOI: 10.6084/m9.figshare.8259692
title: Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

description: Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits.
DOI: 10.6084/m9.figshare.8259695
title: Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.)

description: Abstract The objective of this study was to characterize the structural and physicochemical properties, the bioactive compounds and the antioxidant activity of freeze-dried açaí pulp (FDAP). The morphology of freeze-dried açaí pulp showed a continuous matrix with a spongey aspect, and the X-ray diffractometry indicated that 96.17% of the molecular structure was in the amorphous state and 3.82% in the crystalline state. Freeze-dried açaí pulp presented an interesting chemical composition of macronutrients, which constituted mainly of lipids (49.14 g/100 g d.b.), proteins (9.19 g/100 g d.b.), total crude fiber (20.29 g/100 g d.b.) and total sugars (2.71 g/100 g d.b.). It also showed great amount of total phenolic compounds (1405.03 mg gallic acid/100 g d.b.) and anthocyanins (127 mg cyanidine-3-glucoside/100 g d.b.), allowing for functional properties allegations. There was significant increase in the water absorption and water solubility indices when the freeze-dried açaí pulp was submitted to a gradual increase in temperature, properties that are adequate for industrial use. Thus, the consumption of freeze-dried açaí pulp should be encouraged and also its use by the food industry in order to develop new food products.
DOI: 10.6084/m9.figshare.8259689.v1
title: Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

description: Abstract The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.
DOI: 10.6084/m9.figshare.8259692.v1
title: Characterization of pericarp fractions of yellow passion fruit: density, yield of flour, color, pectin content and degree of esterification

description: Abstract The pericarp of passion fruit can be processed to be used as a new ingredient in the food industry, or as source of pectin. Pericarp samples were taken with a 5 mm cylindrical metal probe to measure the apparent density. Pericarp fractions of eighty fruits at three maturation stages were dried and their flours were quantified and evaluated by instrumental color. The pectin was extracted and its degree of esterification (DE) was quantified. The yield of flour of epicarp and mesocarp reached 3.4% and 4.6% (dry basis) at different maturation stages of passion fruit, respectively. The content of pectin was higher in mesocarp flour, also, its DE increased deeply with the fruit maturation. The mesocarp with the lower density can be separated from the epicarp in a water flow system, which allows the production of clearer flour with the highest content of pectin and the highest DE in ripe fruits.
DOI: 10.6084/m9.figshare.8259698.v1
title: Microbial quality and prevalence of foodborne pathogens of cheeses commercialized at different retail points in Mexico

description: Abstract Microbial quality and the prevalence of foodborne pathogens (E. coli 0157:H7, Salmonella spp., Listeria monocytogenes and Campylobacter jejuni) of cheeses sold at three retail points (supermarkets [SM], street markets [ST], and convenience grocery stores [CGS]) in Chihuahua, Mexico, were evaluated (n=90). The most commonly found cheeses in the retail points were Chihuahua (60%) and Ranchero (28.8%). According to Mexican standards, three SM, two CGS, and none of the ST cheeses complied with the regulations. Two cheeses (cheddar and Ranchero) from SM (2.22%) were positive for L. monocytogenes. Eight cheeses (8.88%) were positive for Salmonella spp. (5 from ST and 3 from CGS). E.coli 0157:H7 and Campylobacter jejuni were negative in all samples. In the Ranchero cheese, total coliforms (TC), faecal coliforms (FC), and yeast and moulds (Y&M) showed no significant differences (P &gt; 0.05) among retail points. Nevertheless, in Chihuahua cheese, the numbers of total coliforms, faecal coliforms, and yeast and moulds were statistically different (P &lt; 0.05) among retail points. PSM Chihuahua cheese had the lowest numbers of total (0.99 ± 1.0 Log10CFU/g) and faecal coliforms (166 ± 154 Log10CFU/g). CGS cheeses had the lowest counts in terms of yeast and moulds (3.1 ± 2.2 Log10CFU/g). The results revealed that most cheeses, regardless of the retail point, did not conform to Mexican standards. The number of total and faecal coliforms indicates either flaws during the production and commercialization processes or the ill-handling of raw materials.
DOI: 10.6084/m9.figshare.8259683
title: Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

description: Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.
DOI: 10.6084/m9.figshare.8259686
title: An evaluation of immunomagnetic separation-real-time PCR (IMS-RTiPCR) combined assay for rapid and specific detection of Escherichia coli O157:H7 in raw milk and ground beef

description: Abstract The aim of this study is to optimize a rapid and specific method for detection of E. coli O157:H7 (EHEC) from food samples with high background flora using an immunomagnetic separation-real-time polymerase chain reaction assay (IMS-RTiPCR). For this, EHEC cells were recovered from raw milk and ground meat samples that were artificially contaminated to the final concentrations of 101, 103 and 105 cfu EHEC/mL or g, after a non-selective pre-enrichment at 35 °C for 8 h following either with or without capturing by micro-sized beads. Then, EHEC cells were identified by RTiPCR. The study was also carried out without any enrichment to evaluate the enrichment efficiency of the assay. By comparing the assay with and without pre-enrichment, we showed that even the usage of specific micro-sized beads did not improve EHEC detection in raw milk and ground beef samples and so gave false negative results unless an 8-h pre-enrichment was applied. Besides, the assay can be completed in less than 9 h with a minimum detection limit of 103 cfu EHEC/mL or g in foods and hence was found to be simple routine-based method that exhibits great potential for implementing as a rapid screening of EHEC in microbial tests as compared to existing techniques.
DOI: 10.6084/m9.figshare.8259680
title: Game of Thrones mortality and survival dataset

description: This dataset includes data from <i>Game of Thrones</i> Seasons 1–8. The dataset comprises two separate datasets and an accompanying data dictionary. The character dataset contains 359 observations (i.e. characters) and 35 variables, including information about sociodemographics, exposures, and mortality. The episode dataset contains 73 observations (i.e. episodes) and 8 variables, including information about episode running time.<br>An earlier version of the dataset, which included data from <i>Game of Thrones</i> Seasons 1–7 only, was used in the following original research article: <br><br>Lystad RP, Brown BT. “Death is certain, the time is not”: mortality and survival in <i>Game of Thrones</i>. <i>Injury Epidemiology</i> 2018;5:44.<br>
DOI: 10.6084/m9.figshare.8259686.v1
title: An evaluation of immunomagnetic separation-real-time PCR (IMS-RTiPCR) combined assay for rapid and specific detection of Escherichia coli O157:H7 in raw milk and ground beef

description: Abstract The aim of this study is to optimize a rapid and specific method for detection of E. coli O157:H7 (EHEC) from food samples with high background flora using an immunomagnetic separation-real-time polymerase chain reaction assay (IMS-RTiPCR). For this, EHEC cells were recovered from raw milk and ground meat samples that were artificially contaminated to the final concentrations of 101, 103 and 105 cfu EHEC/mL or g, after a non-selective pre-enrichment at 35 °C for 8 h following either with or without capturing by micro-sized beads. Then, EHEC cells were identified by RTiPCR. The study was also carried out without any enrichment to evaluate the enrichment efficiency of the assay. By comparing the assay with and without pre-enrichment, we showed that even the usage of specific micro-sized beads did not improve EHEC detection in raw milk and ground beef samples and so gave false negative results unless an 8-h pre-enrichment was applied. Besides, the assay can be completed in less than 9 h with a minimum detection limit of 103 cfu EHEC/mL or g in foods and hence was found to be simple routine-based method that exhibits great potential for implementing as a rapid screening of EHEC in microbial tests as compared to existing techniques.
DOI: 10.6084/m9.figshare.8259683.v1
title: Chemical interaction between white onion, as natural antioxidant, on shrimp stored under freezing

description: Abstract The impact of white onion as a natural antioxidant on the lipid profile of “Vila Franca” shrimp (Litopenaeus schmitti Burkenroad, 1938), during storage under freezing, was evaluated by changes in the composition of fatty acids, carotenoids, centesimal composition and phenols. The lipid content in the shrimp samples in natura and with white onion was dimmed after 45 days of storage under freezing. At zero time and during storage, lower levels of fatty acids were detected in the shrimp with addition of white onion. There was a reduction in the total carotenoid content of fresh and white onion shrimp samples after 45 days of storage, corresponding to 30% and 43%, respectively. After 90 days of storage, was detected a loss of 28%, in the samples with addition of white onion, in relation to 45 days. In spite of the linear increase in phenol content during storage, no positive correlation was observed between the concentrations of phenols and the antioxidant activity exerted by white onion, in relation to the profile of fatty acids and carotenoids of the food.
DOI: 10.6084/m9.figshare.8259671
title: Validation and application of an analytical method for the determination of mycotoxins in crackers by UPLC-MS/MS

description: Abstract An analytical method applying ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was validated for the determination of aflatoxins M2, M1, G2, G1, B2, B1, deoxynivalenol, ochratoxin A, fumonisins B1 and B2, hydrolyzed fumonisins B1 and B2, zearalenone and sterigmatocystin in crackers. The obtained recoveries (70 to 110%) and relative standard deviations (&lt; 13%) were considered satisfactory. Method limits of quantification ranged from 0.20 µg kg-1 (sterigmatocystin) to 12.27 µg kg-1 (deoxynivalenol). The validated method was then applied for mycotoxin determination in 60 cracker samples (cream crackers and water and salt crackers) obtained from the metropolitan area of the state of Rio de Janeiro, RJ. Deoxynivalenol, zearalenone and fumonisin B1 were found, respectively, in 100, 50 and 28% of the analyzed samples. The maximum permissible limits established by Brazilian legislation for deoxynivalenol and zearalenone were not exceeded in the analyzed samples.