cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318557
title: Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

description: Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physical-chemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.
DOI: 10.6084/m9.figshare.14318559
title: Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

description: Abstract This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P &lt; 0.05). The optimum process parameters were determined as 2.95 min, 58.61 °C and 615.26 W for ethanol, 3 min, 60°C and 580 W for dimethyl sulfoxide (DMSO), 3 min, 59 °C and 591 W for Propylene glycol (PG) and 2.70 min, 59.19 °C and 591.73 W for distilled water (DW). The extracts obtained from optimum conditions were compared with conventional solvent extraction methods (CSE). The chrysin was determined as a major phenolic compound and its value significantly differed based on the extraction and solvent types (P &lt; 0.05). This study suggested that the ethanolic extracts obtained from UAS could be used as natural antimicrobial and antioxidant source.
DOI: 10.6084/m9.figshare.14318556.v1
title: Effects of 1-methylcyclopene and controlled-atmosphere treatment on the quality and antioxidant capacity of blueberries during storage

description: Abstract The effects of 1-methylcyclopropene (1-MCP) treatment and controlled-atmosphere (CA) storage and their combination on quality and antioxidant capacity of postharvest blueberries were evaluated here. To investigate the most appropriate approach for maintaining fruit quality, blueberries were subjected to four different treatments, a control (CK), 1-MCP, 3% O2 + 10% CO2 (CA), and 1-MCP combined with 3% O2+10% CO2 (1-MCP + CA), then stored for 80 days at 0 °C. It was found that the applications of 1-MCP, CA and 1-MCP + CA were effective at delaying the increase in weight loss and inhibiting the decrease in firmness, total soluble solids (TSS) contents and titratable acidity (TA) contents. In addition, 1-MCP, CA and 1-MCP + CA treatment could significantly suppress MDA accumulation and relative electrolytic leakage promotion. Moreover, the production of reactive oxygen species (ROS), such as O2- and H2O2, was reduced by all the treatment, which was associated with increased activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX). Taken together, our findings indicate 1-MCP, CA and 1-MCP + CA have potential applications in maintaining the quality and improving the antioxidant capacity of harvested blueberries, and 1-MCP + CA is the most effective treatment.
DOI: 10.6084/m9.figshare.14318560
title: Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed

description: Abstract Inulin is a resistant fructooligosaccharide, synthesized by a wide variety of plants. Due to the importance of fibers intake and the high amount of residues of açaí, the objective of this study was to optimize the inulin extraction process from açaí seed flour (ASF) and subsequently, from this biomass, to develop inulin purification technology. Açaí seeds were dehydrated in a ventilated oven. Aiming the inulin extraction, from ASF, an aqueous extract was elaborated. It went through several stages of centrifugation and filtration with alcohol, acetone and water, until the constitution of a precipitate that was lyophilized. The analysis of the solvent concentrations effects and the precipitation temperatures on the responses was performed using the Designer Expert Program. A model with a response surface and contour was generated, allowing temperature, time and water: ASF relation selection, what provided the highest inulin concentrations, in other words, the extraction treatment with 80 °C and proportion of water: ASF of 4:1, for 20 minutes, presented the best performance. Although this extraction output is inferior when compared to other sources, it must be considered as relevant, since the açaí seed is evaluated as a waste product.
DOI: 10.6084/m9.figshare.14318557.v1
title: Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil

description: Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated for physical-chemical and sensory quality by experienced tasters. Sixty-five percent of the cachaças evaluated met the legally determined physical-chemical quality parameters, but only 35% met the certification parameters. Evaluated the cachaça factories, on average, 85% of the GMP criteria were met. While, meeting the organizational criteria established for certification ranged from 48.1 to 82.4%. The sensory evaluation of the cachaça samples indicated that the distillates from Paraíba should be subjected to longer storage times in wooden barrels, as they had a high alcoholic olfactory character, aroma related to solvent, burning and pungency and did not present intense oiliness, vanilla flavor and caramel. The results indicated that cachaça producers in Paraíba will have difficulties in obtaining the certification seal, since they only respected 66.4% of the organizational aspects of registration and mandatory control.
DOI: 10.6084/m9.figshare.14318562
title: Evaluation on simulative transportation and storage quality of sweet cherry by different varieties based on principal component analysis

description: Abstract To determine the effect of transportation vibration on the nutritional quality and antioxidant activity of sweet cherry fruits in the process of cold chain transportation. Two kinds of sweet cherry “Summit” and “Nanyang” with different storage and transportation resistance were used as experimental materials. The results showed that the content of soluble solids, titratable acids and vitamin C in sweet cherry fruits were significantly reduced, while the content of superoxide anion radical, malondialdehyde and the antioxidant enzyme activities of CAT, APX, POD and PPO increased significantly, At the same time, the content of total phenols and flavonoids were increased under transport vibration stress, but the ability of DPPH and ABTS+ free radical scavenging of sweet cherry were reduced significantly. In particular, transportation vibration stress had a greater impact on the nutritional quality and antioxidant activity of “Nanyang”, a sweet cherry with poor storage resistance. The results of this study indicated that transportation vibration has a great impact on the nutritional quality of sweet cherry, and that there is a strong correlation between antioxidant activity and nutritional quality. This study confirmed that transportation vibration during cold chain transportation can significantly reduce the nutritional quality and antioxidant activity of sweet cherry.
DOI: 10.6084/m9.figshare.14318559.v1
title: Optimization of ultrasound-assisted extraction of turkish propolis and characterization of phenolic profile, antioxidant and antimicrobial activity

description: Abstract This study aimed to determine optimum conditions of the ultrasound assited extraction (UAS) parameters for different solvent types by using response surface methodology (RSM) and Box- Behnken design. The model parameters namely, time, temperature and ultrasound power significantly affected TPC value of the propolis extract (P &lt; 0.05). The optimum process parameters were determined as 2.95 min, 58.61 °C and 615.26 W for ethanol, 3 min, 60°C and 580 W for dimethyl sulfoxide (DMSO), 3 min, 59 °C and 591 W for Propylene glycol (PG) and 2.70 min, 59.19 °C and 591.73 W for distilled water (DW). The extracts obtained from optimum conditions were compared with conventional solvent extraction methods (CSE). The chrysin was determined as a major phenolic compound and its value significantly differed based on the extraction and solvent types (P &lt; 0.05). This study suggested that the ethanolic extracts obtained from UAS could be used as natural antimicrobial and antioxidant source.
DOI: 10.6084/m9.figshare.14318560.v1
title: Optimization of the inulin aqueous extraction process from the açaí (Euterpe oleracea, Mart.) seed

description: Abstract Inulin is a resistant fructooligosaccharide, synthesized by a wide variety of plants. Due to the importance of fibers intake and the high amount of residues of açaí, the objective of this study was to optimize the inulin extraction process from açaí seed flour (ASF) and subsequently, from this biomass, to develop inulin purification technology. Açaí seeds were dehydrated in a ventilated oven. Aiming the inulin extraction, from ASF, an aqueous extract was elaborated. It went through several stages of centrifugation and filtration with alcohol, acetone and water, until the constitution of a precipitate that was lyophilized. The analysis of the solvent concentrations effects and the precipitation temperatures on the responses was performed using the Designer Expert Program. A model with a response surface and contour was generated, allowing temperature, time and water: ASF relation selection, what provided the highest inulin concentrations, in other words, the extraction treatment with 80 °C and proportion of water: ASF of 4:1, for 20 minutes, presented the best performance. Although this extraction output is inferior when compared to other sources, it must be considered as relevant, since the açaí seed is evaluated as a waste product.
DOI: 10.6084/m9.figshare.14318562.v1
title: Evaluation on simulative transportation and storage quality of sweet cherry by different varieties based on principal component analysis

description: Abstract To determine the effect of transportation vibration on the nutritional quality and antioxidant activity of sweet cherry fruits in the process of cold chain transportation. Two kinds of sweet cherry “Summit” and “Nanyang” with different storage and transportation resistance were used as experimental materials. The results showed that the content of soluble solids, titratable acids and vitamin C in sweet cherry fruits were significantly reduced, while the content of superoxide anion radical, malondialdehyde and the antioxidant enzyme activities of CAT, APX, POD and PPO increased significantly, At the same time, the content of total phenols and flavonoids were increased under transport vibration stress, but the ability of DPPH and ABTS+ free radical scavenging of sweet cherry were reduced significantly. In particular, transportation vibration stress had a greater impact on the nutritional quality and antioxidant activity of “Nanyang”, a sweet cherry with poor storage resistance. The results of this study indicated that transportation vibration has a great impact on the nutritional quality of sweet cherry, and that there is a strong correlation between antioxidant activity and nutritional quality. This study confirmed that transportation vibration during cold chain transportation can significantly reduce the nutritional quality and antioxidant activity of sweet cherry.
DOI: 10.6084/m9.figshare.14318566
title: Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique

description: Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatment at temperatures of 120, 140, 160, and 180 °C and reaction times of 30, 45, and 60 minutes to determine the effects of following parameters on the production of milk analogues. At higher temperatures, the protein content and emulsifying activity index (EAI) increased, and the nitrogen solubility index (NSI) ranged from 87-100%. The emulsifying stability index (ESI) reduced when the reaction time was increased, while the molecular weight of the protein was less than 50 kDa. These temperatures and reaction times were shown to have direct impacts on both protein extraction and the molecular size of rice bran protein, which significantly increase the production of milk analogues. The results showed that milk analogues appeared to be more viscous than cow’s milk, as evidenced by the shear thinning. In sensory evaluation, the color, texture, taste, and acceptability of cow’s milk scored higher in comparison to milk analogues. All of the sensory parameters analyzed, except odor, were significantly different (P ≤ 0.05).
DOI: 10.6084/m9.figshare.14318568
title: Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

description: Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.
DOI: 10.6084/m9.figshare.14318568.v1
title: Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID

description: Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in the improvement of the desirable characteristics. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry techniques were used to analyze the volatile compounds from a new Brazilian cultivar, estimating the most powerful odor-active compounds. In the volatile fraction of BRS Avai pepper, esters were the predominant chemical class and major compounds were isohexyl and hexyl esters. Thirty-five odorants were detected and sixteen were considered as having moderate to high intensity, with hexyl 2-methylbutanoate, α-pinene, hexyl butanoate and hexyl 3-methylbutanoate contributing the most to the typical sweet, herbal and pepper-like aroma of this cultivar.
DOI: 10.6084/m9.figshare.14318566.v1
title: Production of milk analogues from rice bran protein hydrolysate using the subcritical water technique

description: Abstract Subcritical water treatment is a useful technique for the extraction of active compounds from biomass materials due to its short processing time, low cost, and environmental sustainability. Defatted rice bran is a by-product of rice bran oil, which still contains protein. In this study, rice bran protein was extracted using subcritical water treatment at temperatures of 120, 140, 160, and 180 °C and reaction times of 30, 45, and 60 minutes to determine the effects of following parameters on the production of milk analogues. At higher temperatures, the protein content and emulsifying activity index (EAI) increased, and the nitrogen solubility index (NSI) ranged from 87-100%. The emulsifying stability index (ESI) reduced when the reaction time was increased, while the molecular weight of the protein was less than 50 kDa. These temperatures and reaction times were shown to have direct impacts on both protein extraction and the molecular size of rice bran protein, which significantly increase the production of milk analogues. The results showed that milk analogues appeared to be more viscous than cow’s milk, as evidenced by the shear thinning. In sensory evaluation, the color, texture, taste, and acceptability of cow’s milk scored higher in comparison to milk analogues. All of the sensory parameters analyzed, except odor, were significantly different (P ≤ 0.05).
DOI: 10.6084/m9.figshare.14318571
title: Chemical composition and great applications to the fruit of the pomegranate (Punica granatum): a review

description: Abstract The pomegranate (Punica granatum) belong the Punicaceas family and is a plant of Iran that is characterized by the fruit that it give because is a big globular berry that inside have a lot of seeds wrapped in a juicy edible pulp covered for a gross peel with green, yellow and red tonalities depending of the ripening state and the varieties. The harvest and consumption of the fruit has gone increasing in Mexico due of the actual findings of phytochemical compounds whit antioxidant, anti-inflammatory and antiviral activity with application in products of food industry and pharmaceutical and it has even been observed microbicide activity versus fungus responsible of crop rot and pathogenic bacteria, nevertheless, in the treatment of the fruit the peel isn´t used and is discarded, so, in this project we want to describe on general way the fruit and the alternatives that has been worked actually in the exploration and application of phytochemical compounds like the polyphenols in whole the plant.
DOI: 10.6084/m9.figshare.14318571.v1
title: Chemical composition and great applications to the fruit of the pomegranate (Punica granatum): a review

description: Abstract The pomegranate (Punica granatum) belong the Punicaceas family and is a plant of Iran that is characterized by the fruit that it give because is a big globular berry that inside have a lot of seeds wrapped in a juicy edible pulp covered for a gross peel with green, yellow and red tonalities depending of the ripening state and the varieties. The harvest and consumption of the fruit has gone increasing in Mexico due of the actual findings of phytochemical compounds whit antioxidant, anti-inflammatory and antiviral activity with application in products of food industry and pharmaceutical and it has even been observed microbicide activity versus fungus responsible of crop rot and pathogenic bacteria, nevertheless, in the treatment of the fruit the peel isn´t used and is discarded, so, in this project we want to describe on general way the fruit and the alternatives that has been worked actually in the exploration and application of phytochemical compounds like the polyphenols in whole the plant.
DOI: 10.6084/m9.figshare.14318572.v1
title: Characterization of bioactive fatty acids and oxidative stability of microwave vacuum dried fish powder supplemented extruded product

description: Abstract This study was aimed to determine the retention of bioactive fatty acids and oxidative stability of fish powder (FP) supplemented extruded products. The Labeo rohita fish meat was minced, microwave vacuum dried, and extruded. Product formulations containing FP (0-25%) and semolina (75-100%) were optimized using response surface methodology. The maximum bioactive fatty acids retention was 94.84% in the final product. The highest values of polyunsaturated fatty acids (PUFAs) were 87.97% and 85.66% at 25 °C for 30 and 60 days. Maximum TBARS values were 0.42 and 0.44 mg MDA/kg at 25 °C for 0 and 30 days, respectively. The highest carbonyl contents were 6.02, 7.67, 9.37 nmol/mg protein for 0, 30, and 60 days of storage at 25 °C, respectively. The moderate barrel exit temperature (125 °C) and feed moisture contents (20%) and high screw speed (150 rpm), FP (25%) exhibit the highest retention of PUFAs in a product.
DOI: 10.6084/m9.figshare.14318575.v1
title: Into the minds of coffee consumers: perception, preference, and impact of information in the sensory analysis of specialty coffee

description: Abstract This study aimed to analyze the knowledge, perspectives, and preferences of consumers about specialty coffees and to investigate how information can influence the perception of taste and the sensory characteristics of consumers. A descriptive-analytic survey was conducted through a questionnaire in a digital format with 1005 respondents. Four trained Q-Grader tasters evaluated a sample of cherry coffee fermented. The Specialty Coffee Association developed the cupping protocol used. According to the perceived descriptors, a sensory analysis was performed with the same coffee with 101 consumers to evaluate the influence of information received before the analysis. The chocolate flavor is the most expected in coffee. However, the participants are willing to try different specialty coffees. The coffee has been considered excellent (85.15 points) by Q-Grader tasters and widely accepted by consumers. Check-all-that-Apply (CATA) test showed that consumers could be influenced by information. When the coffee has been presented without information, the consumers noticed a more caramel flavor. However, when the information has been added to the same coffee, the citric flavor was more noticeable. In conclusion, information on specialty coffees should be more widespread. Consumer's expectations can be influenced by information, which in turn can modify their sensory perception.