cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317909
title: Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

description: Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.
DOI: 10.6084/m9.figshare.14317910.v1
title: Rheological behavior of plant-based beverages

description: Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Ostwald-de Waele, Herschel Bulkley and Bingham. The formulations of the beverages were obtained from a simplex-centroid design, based on the panelists acceptance in the sensorial evaluation. Rheological behavior showed no differences between the beverages and rheological data were best fit to Ostwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian behavior, with a pseudoplastic characteristic (n &lt;1). In general, the nut-based beverage made of Brazil nut and Macadamia presented lower values than a plant-based beverage made of Brazil nut and Baru for an apparent viscosity, at the three temperatures, requiring less tension to flow.
DOI: 10.6084/m9.figshare.14317909.v1
title: Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

description: Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.
DOI: 10.6084/m9.figshare.14317913
title: Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

description: Abstract Peroxidase (POD) and pectin methylesterase (PME) from tomato were characterized, studied thermal stability, and analyzed the synergistic effect of temperature and pH. For POD, the optimal activity, using H2O2 as substrate and ABTS+• as the donor H+, was obtained at pH 3.5, and for PME, the optimal activity using pectin as substrate was obtained at pH 7.5. In POD, it was found that the values of KM, Vm and Ksi for H2O2 were 477.26 mM, 721.53 µM/min and 0.37 mM, respectively. In PME, the values of KM and Vm obtained for pectin were 0.54 mM and 436.12 µM/min, respectively. On the other hand, it was found that POD was inactivated with 90 °C, at pH from 2.5 to 3.5 with temperatures of 55 to 90 °C, and at pH of 2.5 to 3 with temperatures of 40 to 90 °C. Likewise, PME was inactivated at 90 °C, and at pH of 3.5 with 70 °C.
DOI: 10.6084/m9.figshare.14317913.v1
title: Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

description: Abstract Peroxidase (POD) and pectin methylesterase (PME) from tomato were characterized, studied thermal stability, and analyzed the synergistic effect of temperature and pH. For POD, the optimal activity, using H2O2 as substrate and ABTS+• as the donor H+, was obtained at pH 3.5, and for PME, the optimal activity using pectin as substrate was obtained at pH 7.5. In POD, it was found that the values of KM, Vm and Ksi for H2O2 were 477.26 mM, 721.53 µM/min and 0.37 mM, respectively. In PME, the values of KM and Vm obtained for pectin were 0.54 mM and 436.12 µM/min, respectively. On the other hand, it was found that POD was inactivated with 90 °C, at pH from 2.5 to 3.5 with temperatures of 55 to 90 °C, and at pH of 2.5 to 3 with temperatures of 40 to 90 °C. Likewise, PME was inactivated at 90 °C, and at pH of 3.5 with 70 °C.
DOI: 10.6084/m9.figshare.14317915
title: Antioxidant-mediated protective role of Hericium erinaceus (Bull.: Fr.) Pers. against oxidative damage in fibroblasts from Friedreich’s ataxia patient

description: Abstract Friedreich’s ataxia (FRDA) is a progressive neuromuscular disorder caused by substantial decrease of mitochondrial protein frataxin responsible for biogenesis of iron-sulphur clusters and protection from oxidative damage. In this study, we investigated the antioxidant activities of a standardized aqueous extract from fruiting bodies of Hericium erinaceus mushroom (HESAE) and its protective effects against oxidative damage induced by L-Buthionine sulfoximine (BSO) in fibroblasts derived from FRDA patient. The lactate dehydrogenase-based viability assay showed that FRDA fibroblast was sensitive to 12.5 mM BSO with a reduction of viability to 52.51 ± 13.92% after 24 h of BSO exposure. Interestingly, co-incubation with 32 mg/mL HESAE increased the viability to 85.35 ± 3.4%. Further, 12.5 mM BSO caused a decrease in the ratio of cellular reduced glutathione (GSH) to oxidised GSH (GSSG) that leads to cell death. Nevertheless, the damage was reduced by co-incubation with 32 mg/mL HESAE. Nuclear fluorescence staining revealed that 12.5 mM BSO induced cell death and the apoptosis was decreased by co-incubation with HESAE. These findings suggest the ability of HESAE in attenuating BSO-mediated cytotoxicity through maintenance of membrane integrity and optimal GSH/GSSG ratio, that are closely linked to its antioxidant activities. Further in vivo trials are highly warranted to clarify its potential benefits in management of FRDA.
DOI: 10.6084/m9.figshare.14317915.v1
title: Antioxidant-mediated protective role of Hericium erinaceus (Bull.: Fr.) Pers. against oxidative damage in fibroblasts from Friedreich’s ataxia patient

description: Abstract Friedreich’s ataxia (FRDA) is a progressive neuromuscular disorder caused by substantial decrease of mitochondrial protein frataxin responsible for biogenesis of iron-sulphur clusters and protection from oxidative damage. In this study, we investigated the antioxidant activities of a standardized aqueous extract from fruiting bodies of Hericium erinaceus mushroom (HESAE) and its protective effects against oxidative damage induced by L-Buthionine sulfoximine (BSO) in fibroblasts derived from FRDA patient. The lactate dehydrogenase-based viability assay showed that FRDA fibroblast was sensitive to 12.5 mM BSO with a reduction of viability to 52.51 ± 13.92% after 24 h of BSO exposure. Interestingly, co-incubation with 32 mg/mL HESAE increased the viability to 85.35 ± 3.4%. Further, 12.5 mM BSO caused a decrease in the ratio of cellular reduced glutathione (GSH) to oxidised GSH (GSSG) that leads to cell death. Nevertheless, the damage was reduced by co-incubation with 32 mg/mL HESAE. Nuclear fluorescence staining revealed that 12.5 mM BSO induced cell death and the apoptosis was decreased by co-incubation with HESAE. These findings suggest the ability of HESAE in attenuating BSO-mediated cytotoxicity through maintenance of membrane integrity and optimal GSH/GSSG ratio, that are closely linked to its antioxidant activities. Further in vivo trials are highly warranted to clarify its potential benefits in management of FRDA.
DOI: 10.6084/m9.figshare.14317918.v1
title: Agar and pomegranate seed oil used in a biodegradable coating composition for Formosa papaya

description: Abstract The use of biodegradable coatings to conserve fruits and vegetables stands out in the food industry. This study aims to evaluate the postharvest quality of papaya Formosa 'Tainung 01' submitted to different coating formulations, to establish the one that best maintains the postharvest quality. The fruits, distributed in a completely randomized design, received the coatings composed of aqueous solution of agar and pomegranate seed oil in the following compositions (with 6 treatments and 5 replicates): T1: 0.5% agar and 0.1 mL/L oil; T2: 1.0% agar and 0.2 mL/L oil; T3: 1.5% agar and 0.3 mL/L oil; T4: 2.0% agar and 0.4 mL/L of oil; T5: 2.5% of agar and 0.5 mL/L of oil; and T6: Control, uncoated. The experiment lasted ten days packing at 17.5 ± 0.6 °C and 55 ± 3, 2% RH. T4 provided better conservation of the quality attributes in papaya. Fruits in this treatment showed higher vitamin C content, higher soluble solids and total sugars, and lower titratable acidity, important characteristics for product acceptance. Besides, T4 better conserved the green (external) color of the fruits, while fruits submitted to the other treatments acquired a yellowish coloration.
DOI: 10.6084/m9.figshare.14317918
title: Agar and pomegranate seed oil used in a biodegradable coating composition for Formosa papaya

description: Abstract The use of biodegradable coatings to conserve fruits and vegetables stands out in the food industry. This study aims to evaluate the postharvest quality of papaya Formosa 'Tainung 01' submitted to different coating formulations, to establish the one that best maintains the postharvest quality. The fruits, distributed in a completely randomized design, received the coatings composed of aqueous solution of agar and pomegranate seed oil in the following compositions (with 6 treatments and 5 replicates): T1: 0.5% agar and 0.1 mL/L oil; T2: 1.0% agar and 0.2 mL/L oil; T3: 1.5% agar and 0.3 mL/L oil; T4: 2.0% agar and 0.4 mL/L of oil; T5: 2.5% of agar and 0.5 mL/L of oil; and T6: Control, uncoated. The experiment lasted ten days packing at 17.5 ± 0.6 °C and 55 ± 3, 2% RH. T4 provided better conservation of the quality attributes in papaya. Fruits in this treatment showed higher vitamin C content, higher soluble solids and total sugars, and lower titratable acidity, important characteristics for product acceptance. Besides, T4 better conserved the green (external) color of the fruits, while fruits submitted to the other treatments acquired a yellowish coloration.
DOI: 10.6084/m9.figshare.14317919
title: Application and comparison of proteolytic enzyme preparations in technology of protein hydrolyzates

description: Abstract Protepsin belongs to the class of acid proteinases, containing carboxyl groups in the active center. The preparation cleaves peptide bonds formed by aromatic amino acids (tyrosine, phenylalanine), and does not hydrolize esters and amides. Along with the proteolytic complex, Protepsin contains collagenase, lipase, and other digestive enzymes. The preparation is obtained according to the original technology through maceration of animal endocrine raw materials, followed by purification, concentration, isolation and freeze dehydration of the enzyme complex. The results of the laboratory studies of the proteolytic activity of enzyme preparations show that Protepsin, the preparation of animal origin with a proteolytic activity of 100 units/g, has the greatest collagenase activity in the biomodification of native collagen-containing raw materials.
DOI: 10.6084/m9.figshare.14317919.v1
title: Application and comparison of proteolytic enzyme preparations in technology of protein hydrolyzates

description: Abstract Protepsin belongs to the class of acid proteinases, containing carboxyl groups in the active center. The preparation cleaves peptide bonds formed by aromatic amino acids (tyrosine, phenylalanine), and does not hydrolize esters and amides. Along with the proteolytic complex, Protepsin contains collagenase, lipase, and other digestive enzymes. The preparation is obtained according to the original technology through maceration of animal endocrine raw materials, followed by purification, concentration, isolation and freeze dehydration of the enzyme complex. The results of the laboratory studies of the proteolytic activity of enzyme preparations show that Protepsin, the preparation of animal origin with a proteolytic activity of 100 units/g, has the greatest collagenase activity in the biomodification of native collagen-containing raw materials.
DOI: 10.6084/m9.figshare.14317921
title: Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products

description: Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products.
DOI: 10.6084/m9.figshare.14317921.v1
title: Lactic acid bacteria with antimicrobial, proteolytic and lipolytic activities isolated from ovine dairy products

description: Abstract This study aimed to isolate lactic acid bacteria from sheep milk products and to characterize these microorganisms with a focus on their antimicrobial, proteolytic and lipolytic activities. Raw milk, pasteurized milk, pasteurized cream, and butter samples were collected, lactic acid bacteria were isolated and their proteolytic, lipolytic and antimicrobial activities were evaluated. Lactic acid bacteria counts were higher in raw milk collected at the farm number 4 (8.91 ± 0.05 log CFU/mL), in which adequate hygienic practices were observed for pre- and post-milking. A total of 253 isolates were obtained, and among them 37 were lactic acid bacteria, where 19 showed some type of activity, most of which from raw milk. Among the isolates of lactic acid bacteria, 48.65% (n=18) showed proteolytic activity, 13.51% (n=5) lipolytic activity, 10.81% (n=4) showed both proteolytic and lipolytic activities, and only 2.70% (n=1) showed antimicrobial activity. Isolation of lactic acid bacteria with technological properties demonstrated their potential use as starter cultures in processing of fermented dairy products.
DOI: 10.6084/m9.figshare.14317922
title: Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

description: Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P &lt; 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P &lt; 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5, however in cycle 3 the lowest value (P &lt; 0.0002) was observed. The luminosity, and intensity of the red and yellow colours increased linearly (P &lt; 0.0001) as the cycles increased. Thereby, the tilapia fillets’ quality were adversely affected by the freezing cycles. The unfavourable alterations included weight loss, lipid oxidation and elevated pH, as well as the increasingly augmentation of brightness and red and yellow colorations of fillets as the progressive cycles occurred.
DOI: 10.6084/m9.figshare.14317922.v1
title: Effects of freezing and thawing cycles on the quality of Nile tilapia fillets

description: Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P &lt; 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P &lt; 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5, however in cycle 3 the lowest value (P &lt; 0.0002) was observed. The luminosity, and intensity of the red and yellow colours increased linearly (P &lt; 0.0001) as the cycles increased. Thereby, the tilapia fillets’ quality were adversely affected by the freezing cycles. The unfavourable alterations included weight loss, lipid oxidation and elevated pH, as well as the increasingly augmentation of brightness and red and yellow colorations of fillets as the progressive cycles occurred.
DOI: 10.6084/m9.figshare.14317924.v1
title: Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

description: Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests.
DOI: 10.6084/m9.figshare.14317924
title: Health benefits of chocolate consumption with high concentration of cocoa incorporated from triterpenic acids, isolated from Mansoa Hirsuta DC.

description: Abstract The objective of the work was to develop a 70% cocoa chocolate containing ursolic and oleanolic acids isolated from Mansoa hirsuta DC and to evaluate the effects of its consumption on the health of individuals. Physical-chemical, microbiological and sensorial analyzes were made in the chocolates. In order to evaluate the health of individuals, a clinical trial was conducted with the developed chocolate, in which 45 volunteers, during 04 weeks, were divided into three groups: a test group, a placebo group and a control group. The individuals were submitted to laboratory and anthropometric tests on two occasions, before and after the clinical trial weeks. The analyzes revealed that the developed chocolate presented physical-chemical and microbiological characteristics within the standards accepted for bitter chocolate and presented good sensorial acceptance. The results of the clinical trial showed that the volunteers presented reduction in the anthropometric measurements and changes in the laboratory tests.
DOI: 10.6084/m9.figshare.14317925
title: Reporting the utilization and perspectives of different surface active agents for bread making

description: Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.
DOI: 10.6084/m9.figshare.14317925.v1
title: Reporting the utilization and perspectives of different surface active agents for bread making

description: Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained judges and the breads having GMS gels ranked highest for quality attributes. The average quality scores were higher for the SSL, CSL and PS-60 as compared to the control bread. On the whole, breads having surfactants gels were acceptable for all sensory characteristics.