cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317850
title: Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

description: Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was employed in order to choose the ideal proportions of partially defatted chia flour (PDCF) (1.23 to 24.77%), hydroxypropylmethylcellulose gum (HPMC) (0.00 to 2.51%), and Xanthan gum (XG) (0.00 to 2.51%) in a mixed flour used in GFB. The responses evaluated in GFB were: total lipids, protein, ash, carbohydrate, and omega-3 content, specific volume, L*, a*, and b*. The sensory acceptance was also evaluated. PDCF was the variable with higher effects in nutritional aspects; in high levels PDFC increase the protein, ash, and omega-3 content and decrease carbohydrate content of GFB. Although PDCF addition in the higher proportions negatively influenced the color parameters - decrease L* and increase a* - the mixed flour with 20% of PDCF, 0.51% of HMPC and 0.51% of XG added to GFB, was the most accepted for overall acceptance.
DOI: 10.6084/m9.figshare.14317855.v1
title: Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process

description: Abstract Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs during passage through the artificial digestion model, but the treated bulbs activity contribute relatively to the inhibition growth of bacteria. The survival of E. coli in fennel bulbs was challenged with simulated gastrointestinal fluids and the results showed that the E. coli strains, despite having experienced a viability reduction at the intestinal phase, were able to overcome the exposure to the gastrointestinal synthetic fluids. This E. coli ability reinforces the need for good hygienic measures to assure safe fresh produce, even for those that are rich in antibacterial compounds.
DOI: 10.6084/m9.figshare.14317850.v1
title: Defatted chia flour improves gluten-free bread nutritional aspects: a model approach

description: Abstract The gluten is a protein associated with a numerous food allergy cases. As the gluten-related disorders relates is increasing, the demand for gluten-free breads (GFB) has been also increasing. The aim of this study was to obtain a GFB with increased nutritional aspects and sensorially accepted. A Central Composite Rotatable Design (CCRD) 23 was employed in order to choose the ideal proportions of partially defatted chia flour (PDCF) (1.23 to 24.77%), hydroxypropylmethylcellulose gum (HPMC) (0.00 to 2.51%), and Xanthan gum (XG) (0.00 to 2.51%) in a mixed flour used in GFB. The responses evaluated in GFB were: total lipids, protein, ash, carbohydrate, and omega-3 content, specific volume, L*, a*, and b*. The sensory acceptance was also evaluated. PDCF was the variable with higher effects in nutritional aspects; in high levels PDFC increase the protein, ash, and omega-3 content and decrease carbohydrate content of GFB. Although PDCF addition in the higher proportions negatively influenced the color parameters - decrease L* and increase a* - the mixed flour with 20% of PDCF, 0.51% of HMPC and 0.51% of XG added to GFB, was the most accepted for overall acceptance.
DOI: 10.6084/m9.figshare.14317855
title: Zn treatment effects on biological potential of fennel bulbs as affected by in vitro digestion process

description: Abstract Zn treatment effects on the stability of polyphenols, MDA (malondialdehyde) content, antioxidant and lipoxygenase inhibition activities of two varieties of fennel bulbs were studied by using an in vitro gastrointestinal digestion model. Likewise, the effect of Zn on viability cells of E. coli was also performed. The results revealed that high amounts of total phenolic and flavonoid compounds were released during the digestion process, especially after the intestinal phase. Additionally, the antioxidant and lipoxygenase inhibitory activity were affected by the gastrointestinal digestion process and seems to be correlated with total phenol contents. On the other hand, the viability of E. coli was not affected by the activity of our tested bulbs during passage through the artificial digestion model, but the treated bulbs activity contribute relatively to the inhibition growth of bacteria. The survival of E. coli in fennel bulbs was challenged with simulated gastrointestinal fluids and the results showed that the E. coli strains, despite having experienced a viability reduction at the intestinal phase, were able to overcome the exposure to the gastrointestinal synthetic fluids. This E. coli ability reinforces the need for good hygienic measures to assure safe fresh produce, even for those that are rich in antibacterial compounds.
DOI: 10.6084/m9.figshare.14317859
title: Sustainable production of furfural and 5-hidroximetilfurfural from rice husks and soybean peel by using ionic liquid

description: Abstract In the current search for renewable energy sources, residual biomass has been highlighted as a potential source of chemical compounds that are currently obtained from petroleum. Among the derivatives obtained from this, 5-hydroxymethylfurfural and furfural are considered key parts in this process as they are key compounds in the fine chemical industry. This work aims at the use of the rice husks and soybean peel for the synthesis of 5-hydroxymethylfurfural and furfural using the ionic liquid [BMIM][Br]. The physical pre-treatment of biomasses was carried out followed by acid hydrolysis. For the synthesis of the furanic compounds, different temperatures and reaction times were used. The products obtained in each step were analyzed by infrared spectrophotometry and by high performance liquid chromatography. The best yields for rice husks was obtained with 4 hours of reaction at 120 °C (34%) and for soy peel with 3 hours of reaction at 120 °C (59%), for furfural production. For 5-hydroxymethylfurfural production the yields were 8.7% and 3.4% for rice and soy husks, respectively. It was found that glucose was the main group related to bio-products obtaining.
DOI: 10.6084/m9.figshare.14317858
title: Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

description: Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. It was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.
DOI: 10.6084/m9.figshare.14317858.v1
title: Evaluation of quality parameters and chromatographic, spectroscopic, and thermogravimetric profile of Patauá oil (Oenocarpus bataua)

description: Abstract The objective of this research was to evaluate the quality parameters and the chromatographic, thermogravimetric, and spectroscopic profile of Patauá oil (Oenocarpus bataua). All analyses were performed according to the Recommended Practices of the American Oil Chemists’ Society (AOCS). The parameters obtained indicate conservation quality standards in accordance with Brazilian legislation. The fatty acid profile shows a predominance of ω-9, ω-6, and ω-3 fatty acids. The thermogravimetric behavior and differential analysis indicated good stability upon gradual temperature increase and the presence of endothermic and exothermic peaks characteristic of thermal and oxidative decomposition at high temperatures only. The spectroscopic profile evidenced long-chain unsaturated fatty acids confirming the fatty acid profile results. It was found that, in general, the Patauá oil has good nutritional and functional quality and high thermal and oxidative stability; therefore it can be considered as a raw material with potential applications in various industries.
DOI: 10.6084/m9.figshare.14317859.v1
title: Sustainable production of furfural and 5-hidroximetilfurfural from rice husks and soybean peel by using ionic liquid

description: Abstract In the current search for renewable energy sources, residual biomass has been highlighted as a potential source of chemical compounds that are currently obtained from petroleum. Among the derivatives obtained from this, 5-hydroxymethylfurfural and furfural are considered key parts in this process as they are key compounds in the fine chemical industry. This work aims at the use of the rice husks and soybean peel for the synthesis of 5-hydroxymethylfurfural and furfural using the ionic liquid [BMIM][Br]. The physical pre-treatment of biomasses was carried out followed by acid hydrolysis. For the synthesis of the furanic compounds, different temperatures and reaction times were used. The products obtained in each step were analyzed by infrared spectrophotometry and by high performance liquid chromatography. The best yields for rice husks was obtained with 4 hours of reaction at 120 °C (34%) and for soy peel with 3 hours of reaction at 120 °C (59%), for furfural production. For 5-hydroxymethylfurfural production the yields were 8.7% and 3.4% for rice and soy husks, respectively. It was found that glucose was the main group related to bio-products obtaining.
DOI: 10.6084/m9.figshare.14317862.v1
title: Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

description: Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.
DOI: 10.5281/zenodo.4639539
title: Ooh Na Na Definitions

description: A dump of prefix-identifier-definition strings as TSV (quoted using python's CSV module). Original data licensed under CC0, data from respective databases licensed the same as theirs.
DOI: 10.6084/m9.figshare.14317862
title: Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

description: Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.
DOI: 10.6084/m9.figshare.14317864.v1
title: Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

description: Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p &gt; 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.
DOI: 10.6084/m9.figshare.14317864
title: Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

description: Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p &gt; 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.
DOI: 10.6084/m9.figshare.14317871.v1
title: Rutin in herbs and infusions: screening of new sources and consumption estimation

description: Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin was found in 47 samples when ethanol extraction was used. Echinodorus grandiflorus had the highest content (14,878.7 mg 1000 g-1), followed by Sambucus nigra, Drimys winteri and Taraxacum officinale. In aqueous infusion, Echinodorus grandiflorus, Sambucus nigra, Drimys winteri and Ruta graveolens presented the highest levels of rutin, ranging from 15.5 to 29.7 mg of rutin in 300 mL of infusion from 2 g of the plant. Echinodorus grandiflorus, Sambucus nigra, Drimys winteri, Taraxacum officinale and Ruta graveolens presented a high amount of flavonoid and might be good alternatives as ingredients in food and pharmaceuticals in order to obtain health benefits.
DOI: 10.6084/m9.figshare.14317871
title: Rutin in herbs and infusions: screening of new sources and consumption estimation

description: Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin was found in 47 samples when ethanol extraction was used. Echinodorus grandiflorus had the highest content (14,878.7 mg 1000 g-1), followed by Sambucus nigra, Drimys winteri and Taraxacum officinale. In aqueous infusion, Echinodorus grandiflorus, Sambucus nigra, Drimys winteri and Ruta graveolens presented the highest levels of rutin, ranging from 15.5 to 29.7 mg of rutin in 300 mL of infusion from 2 g of the plant. Echinodorus grandiflorus, Sambucus nigra, Drimys winteri, Taraxacum officinale and Ruta graveolens presented a high amount of flavonoid and might be good alternatives as ingredients in food and pharmaceuticals in order to obtain health benefits.
DOI: 10.6084/m9.figshare.14317873
title: Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant

description: Abstract Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. auricula fermentation supernatant (AAFS). A. auricula was through mixed fermentation by Saccharomyces cerevisiae and Bifidobacterium. The results shown that with the molecular weight of AAFS increases, the ability to lower blood lipids and blood glucose gradually increases. In the lowering blood lipids, the AAFS of above 300 kDa has the strongest sodium bovine cholate binding capacity and sodium taurocholate binding capacity. The AAFS of 100-300 kDa has the strongest sodium glycocholateas binding capacity. In the lowering blood glucose, the AAFS of 100-300 kDa has the strongest inhibition of α-amylase and α-glucosidase activity. The AAFS of above 300 kDa has the highest index of the glucose dialysis retardation at 30min, and 60min. The AAFS of 100-300 kDa has the highest index of the glucose dialysis retardation at 90min. The study shows that the ability of hypolipidemic and anti-hyperglycemic of AAFS can change with molecular weight, and the contents of substance has changed.
DOI: 10.6084/m9.figshare.14317873.v1
title: Effect of molecular weight on hypolipidemic and hypoglycemic activities of fermented Auriculaia auricula supernatant

description: Abstract Auriculaia auricula is considered as species of Mu Er in Chinese medicine and today are used interchangeably. A. auricula polysaccharides have been shown anti-cholesterol and anti-hyperglycemia. The aim of this research was to investigate the hypolipidemic and anti-hyperglycemic effects of extracts from different molecular weight fragments of A. auricula fermentation supernatant (AAFS). A. auricula was through mixed fermentation by Saccharomyces cerevisiae and Bifidobacterium. The results shown that with the molecular weight of AAFS increases, the ability to lower blood lipids and blood glucose gradually increases. In the lowering blood lipids, the AAFS of above 300 kDa has the strongest sodium bovine cholate binding capacity and sodium taurocholate binding capacity. The AAFS of 100-300 kDa has the strongest sodium glycocholateas binding capacity. In the lowering blood glucose, the AAFS of 100-300 kDa has the strongest inhibition of α-amylase and α-glucosidase activity. The AAFS of above 300 kDa has the highest index of the glucose dialysis retardation at 30min, and 60min. The AAFS of 100-300 kDa has the highest index of the glucose dialysis retardation at 90min. The study shows that the ability of hypolipidemic and anti-hyperglycemic of AAFS can change with molecular weight, and the contents of substance has changed.
DOI: 10.6084/m9.figshare.14317876
title: Avocado oil as an inducer of the extracellular lipase activity of Kluyveromyces marxianus L-2029

description: Abstract Avocado represents one of the most nutritious and consumed foods in Mexico, and its export generates significant profits; because of its fatty acids content, the avocado oil was used as an inducer for the synthesis of extracellular lipases from the non-conventional yeast Kluyveromyces marxianus L-2029. Lipases are able to catalyze acyl glycerides, hydrolyzing them into fatty acids and glycerol; they have several applications in various industries. In order to determine the ideal initial avocado oil concentration in the culture medium for the yeast, the induction was carried out at different concentrations in incubation for 24 h. The yeast presented the greater extracellular lipase productivity at a 3.5% v/v avocado oil concentration, with a 3.47 μmol PNF/mg prot * min (U/mL) maximum activity. The enzymatic extract obtained at this condition had an optimum lipase activity temperature of 36 °C and pH 6. The pYJR10W lipase was detected in the enzymatic extract from avocado oil induction, and is therefore responsible for the extracellular lipase activity of K. marxianus.
DOI: 10.6084/m9.figshare.14317876.v1
title: Avocado oil as an inducer of the extracellular lipase activity of Kluyveromyces marxianus L-2029

description: Abstract Avocado represents one of the most nutritious and consumed foods in Mexico, and its export generates significant profits; because of its fatty acids content, the avocado oil was used as an inducer for the synthesis of extracellular lipases from the non-conventional yeast Kluyveromyces marxianus L-2029. Lipases are able to catalyze acyl glycerides, hydrolyzing them into fatty acids and glycerol; they have several applications in various industries. In order to determine the ideal initial avocado oil concentration in the culture medium for the yeast, the induction was carried out at different concentrations in incubation for 24 h. The yeast presented the greater extracellular lipase productivity at a 3.5% v/v avocado oil concentration, with a 3.47 μmol PNF/mg prot * min (U/mL) maximum activity. The enzymatic extract obtained at this condition had an optimum lipase activity temperature of 36 °C and pH 6. The pYJR10W lipase was detected in the enzymatic extract from avocado oil induction, and is therefore responsible for the extracellular lipase activity of K. marxianus.