cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318535
title: Clinical effect analysis of patient with coronary heart disease after coronary intervention therapy

description: Abstract To explore the effectiveness and safety of the patients with coronary heart disease after coronary intervention therapy. 140 patients with coronary heart disease hospitalized and randomly divide them into observation group and control group with 70 patients respectively. Give coronary intervention therapy to the 70 patients in the observation group, and give drug therapy to the 70 patients in the control group. Compare the overall effective rate, survival rate and occurrence probability of complications of the two groups. The overall effective rate of patients in observation group reaches 92.86%, while the rate of patients in the control group only reaches 81.43%. Through data comparison of these two groups, it is found that the overall effective rate of the control group is far less than that of the observation group, so does the survival rate within 1 year; the differences between the two groups are statistically significant (P&lt;0.05). although the occurrence probability of complications of the observation group is less than that of the control group, their difference is not statistically significant (P&gt;0.05). The effect of coronary intervention therapy for patient with coronary heart disease is better than the effect of drug therapy, and both therapies have equivalent safety.
DOI: 10.6084/m9.figshare.14318535.v1
title: Clinical effect analysis of patient with coronary heart disease after coronary intervention therapy

description: Abstract To explore the effectiveness and safety of the patients with coronary heart disease after coronary intervention therapy. 140 patients with coronary heart disease hospitalized and randomly divide them into observation group and control group with 70 patients respectively. Give coronary intervention therapy to the 70 patients in the observation group, and give drug therapy to the 70 patients in the control group. Compare the overall effective rate, survival rate and occurrence probability of complications of the two groups. The overall effective rate of patients in observation group reaches 92.86%, while the rate of patients in the control group only reaches 81.43%. Through data comparison of these two groups, it is found that the overall effective rate of the control group is far less than that of the observation group, so does the survival rate within 1 year; the differences between the two groups are statistically significant (P&lt;0.05). although the occurrence probability of complications of the observation group is less than that of the control group, their difference is not statistically significant (P&gt;0.05). The effect of coronary intervention therapy for patient with coronary heart disease is better than the effect of drug therapy, and both therapies have equivalent safety.
DOI: 10.6084/m9.figshare.14318536
title: Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

description: Abstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.
DOI: 10.6084/m9.figshare.14318541
title: Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

description: Abstract This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p&gt;0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p&lt;0.05 and p&lt;0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.
DOI: 10.6084/m9.figshare.14318536.v1
title: Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

description: Abstract The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 106-107 cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.
DOI: 10.6084/m9.figshare.14318541.v1
title: Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

description: Abstract This study described and evaluated the acidity, alcohol content, total phenolic content, antioxidant activity, and sensory attributes of rice wine (Tapuy) made from black, red, brown and white rice during a 7-day fermentation. Acidity of Tapuy made from the different pigmented rice had similar pH profiles characterized by a steep decrease at day 1 from 6.38 ± 0.4 to 3.38 ± 0.2, and remained relatively unchanged until the end of fermentation. Tapuy made from black rice (Ballatinao) contained 16.07% alcohol, second to white rice (Bongkitan) that contained 18.58% alcohol, although they were not significantly different from each other (p&gt;0.05). At the end of fermentation, the total phenolic content and antioxidant activity of Tapuy made from black rice was significantly higher (p&lt;0.05 and p&lt;0.01, respectively) than Tapuy made from the other pigmented rice. Total phenolic content of Tapuy made from black rice was at 9.73 mg GAE/mL and antioxidant activity leveled-off at 70.63% DPPH radical scavenging activity; whereas Tapuy made from the other pigmented rice were declining. Thus, Ballatinao black rice is a suitable rice variety for making Tapuy and has the potential to be a health-promoting functional food.
DOI: 10.6084/m9.figshare.14318542
title: Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent

description: Abstract Applewood (Feronia limonia) or ‘Kawista’ in Indonesia is a rare plant with a unique flavor. The research objective is to optimize the extraction process to get the best Applewood Flavor Extract (AFE) using a mono-factor design. Extraction was carried out in two stages; firstly, it was maceration with dichloromethane, glycerin, and alcohol solvents. Secondly, liquid-liquid extraction (LLE) with dichloromethane solvent. The best results are based on sensory values , and UV-Vis analysis on maceration alcohol (70%) is 18 hours with stirring. The best LLE at 12 hours was obtained from alcohol-dichloromethane (ALC-DCM) extract with a yield 28.55% fruit pulp base. The ALC-DCM extract was then analyzed by the chemical components of GC-MS, LC-MS/MS, and sensory of the Quantitative Descriptive Analysis (QDA) method. GC-MS analysis succeeded in characterizing 91 volatile compounds. LLE technique of ALC-DCM extract can increase the absorption of ester compounds by 66.67% compare with dichloromethane (DCM) extract. There are 30 organic compounds from LC-MS/MS analysis. The volatile chemical marker on ALC-DCM extract with Principal Component Analysis (PCA) is the ester, and the aroma marker from QDA is apple-like and vinegar.
DOI: 10.6084/m9.figshare.14318542.v1
title: Improvement yield of applewood (Feronia limonia) flavor extract by liquid-liquid extraction with dichloromethane solvent

description: Abstract Applewood (Feronia limonia) or ‘Kawista’ in Indonesia is a rare plant with a unique flavor. The research objective is to optimize the extraction process to get the best Applewood Flavor Extract (AFE) using a mono-factor design. Extraction was carried out in two stages; firstly, it was maceration with dichloromethane, glycerin, and alcohol solvents. Secondly, liquid-liquid extraction (LLE) with dichloromethane solvent. The best results are based on sensory values , and UV-Vis analysis on maceration alcohol (70%) is 18 hours with stirring. The best LLE at 12 hours was obtained from alcohol-dichloromethane (ALC-DCM) extract with a yield 28.55% fruit pulp base. The ALC-DCM extract was then analyzed by the chemical components of GC-MS, LC-MS/MS, and sensory of the Quantitative Descriptive Analysis (QDA) method. GC-MS analysis succeeded in characterizing 91 volatile compounds. LLE technique of ALC-DCM extract can increase the absorption of ester compounds by 66.67% compare with dichloromethane (DCM) extract. There are 30 organic compounds from LC-MS/MS analysis. The volatile chemical marker on ALC-DCM extract with Principal Component Analysis (PCA) is the ester, and the aroma marker from QDA is apple-like and vinegar.
DOI: 10.6084/m9.figshare.14318545.v1
title: Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

description: Abstract The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.
DOI: 10.6084/m9.figshare.14318545
title: Comparative analysis of fresh and processed mango (Mangifera indica L, cv. “Maria”) pulps: influence of processing on the volatiles, bioactive compounds and antioxidant activity

description: Abstract The objective of this work was to evaluate the possible modifications due to industrial processing in the volatiles (HS-SPME/GC-MS), bioactive compounds (content total, and phenolic profile by UFLC-DAD) and antioxidant capacity (ABTS, DPPH, FRAP, ORAC) of fresh and processed mango pulp with addition of additives, pasteurized, and pasteurized with additives. The physicochemical characteristics of the samples were evaluated. All parameters were significantly (p≤0.05) affected by processing. According to the PCA analysis, the stability of the samples was influenced by the thermal processing and the work clearly demonstrated the separation between the analyzed samples as a function of the effect of thermal processing. It is concluded that industrial processing, although important for the preservation of useful life and maintenance of the microbiological quality of mango pulp, influence the functional and aromatic properties, causing a significant reduction in the volatile and bioactive compounds, which can negatively influence the acceptance of the processed product by consumers.
DOI: 10.6084/m9.figshare.14318550.v1
title: Main components of ethyl acetate extract of Chimonanthus salicifolius and its effects on intestinal mucositis in mice induced by 5-fluorouracil

description: Abstract This study aimed to analyze the main components of ethyl acetate extract of Chimonanthus salicifolius (EAECS) and investigate its effect on intestinal mucositis in mice induced by 5-fluorouracil. EAECS was prepared, and its main components were analyzed. Fifty mice were randomly divided into control, model and 3, 6 and 9 g/kg EAECS groups. The latter three groups were intragastrically administrated with 3, 6 and 9 g/kg EAECS for 7 days, respectively. The intestinal mucositis model was established in latter four groups from the 1st to 7th day of administration. Results showed that, the main components in EAECS were rutin, scopolamine, isofraxidin, scoparone, quercetin and kaempferol. After administration, compared with model group, in 9 g/kg EAECS group the body weight was increased; the serum tumor necrosis factor α (TNF-α) and interleukin 6 levels were decreased, and the interleukin 10 level was increased; the intestinal tissue superoxide dismutase level was increased, and the malondialdehyde and myeloperoxidase levels wer decreased; the liver tissue TNF-α level was significantly decreased (all P &lt; 0.05). In conclusion, EAECS has rich flavonoids and coumarins. It can alleviate the intestinal mucositis in mice induced by 5-FU. The mechanism may be related to the anti-inflammatory and antioxidant effects.
DOI: 10.6084/m9.figshare.14318551.v1
title: Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films

description: Abstract In order to investigate the controlled release and antifungal effect of thyme essential oil on peach fruit, the four polysaccharides such as xanthan gum, gum tragacanth, arabic gum and pullulan were used to construct the essential oil-chitosan based composite film. The physical and chemical properties of composite film and its inhibition effect on Monilinia fructicola of peach fruit in vitro and in vivo were evaluated. The results showed that thyme essential oil contained some antifungal compounds such as 2-methoxy-3- (2-propenyl)-phenol, D-limonene and thymol. The addition of four polysaccharides decreased the tensile strength and elongation at break of composite film, and caused obvious fluctuation in the peak at 3263, 2884, 1552 and 1025 cm-1. Particularly, the strong interaction was found between chitosan and arabic gum which improved the antifungal effect of thyme essential oil in vitro. Moreover, the chitosan composite film combined with arabic gum exhibited the best inhibition effect on Monilinia fructicola of peach fruit in vivo regardless of the coating of film solution or film fumigation method. The work showed that chitosan-arabic gum composite film would be a potential application for improving the antifungal effect of essential oil on the preservation of peach fruit.
DOI: 10.6084/m9.figshare.14318550
title: Main components of ethyl acetate extract of Chimonanthus salicifolius and its effects on intestinal mucositis in mice induced by 5-fluorouracil

description: Abstract This study aimed to analyze the main components of ethyl acetate extract of Chimonanthus salicifolius (EAECS) and investigate its effect on intestinal mucositis in mice induced by 5-fluorouracil. EAECS was prepared, and its main components were analyzed. Fifty mice were randomly divided into control, model and 3, 6 and 9 g/kg EAECS groups. The latter three groups were intragastrically administrated with 3, 6 and 9 g/kg EAECS for 7 days, respectively. The intestinal mucositis model was established in latter four groups from the 1st to 7th day of administration. Results showed that, the main components in EAECS were rutin, scopolamine, isofraxidin, scoparone, quercetin and kaempferol. After administration, compared with model group, in 9 g/kg EAECS group the body weight was increased; the serum tumor necrosis factor α (TNF-α) and interleukin 6 levels were decreased, and the interleukin 10 level was increased; the intestinal tissue superoxide dismutase level was increased, and the malondialdehyde and myeloperoxidase levels wer decreased; the liver tissue TNF-α level was significantly decreased (all P &lt; 0.05). In conclusion, EAECS has rich flavonoids and coumarins. It can alleviate the intestinal mucositis in mice induced by 5-FU. The mechanism may be related to the anti-inflammatory and antioxidant effects.
DOI: 10.6084/m9.figshare.14318554.v1
title: Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

description: Abstract The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm RE; and v) 14 ppm of butylatedhydroxyanisole and butylatedhydroxytolune mixture (BHA/BHT) were prepared. After cooking, all samples were stored (7 days) at different temperature (10, 25, 43 °C) using oxygen permeable bags and tested for TA, and total viable count of Staph. a. In addition, all additives were showed significant (P &lt; 0.05) antimicrobial effect during storage time compared to the control. Both OE and RE showed comparable antimicrobial effect compared to the synthetic (BHA/BHT) additive at all storage temperatures. However, the combination treatment (OE + RE) was the highest among other additives suppress bacterial growth (APC & Staph. a) during storage. Based on these results, it is concluded that both OE and RE were showed significant (P &lt; 0.05) antimicrobial activity, but this effect could be higher if meat treated by their combined mixture.
DOI: 10.6084/m9.figshare.14318551
title: Effects of different kinds of polysaccharides on the properties and inhibition of Monilinia fructicola of the thyme essential oil-chitosan based composite films

description: Abstract In order to investigate the controlled release and antifungal effect of thyme essential oil on peach fruit, the four polysaccharides such as xanthan gum, gum tragacanth, arabic gum and pullulan were used to construct the essential oil-chitosan based composite film. The physical and chemical properties of composite film and its inhibition effect on Monilinia fructicola of peach fruit in vitro and in vivo were evaluated. The results showed that thyme essential oil contained some antifungal compounds such as 2-methoxy-3- (2-propenyl)-phenol, D-limonene and thymol. The addition of four polysaccharides decreased the tensile strength and elongation at break of composite film, and caused obvious fluctuation in the peak at 3263, 2884, 1552 and 1025 cm-1. Particularly, the strong interaction was found between chitosan and arabic gum which improved the antifungal effect of thyme essential oil in vitro. Moreover, the chitosan composite film combined with arabic gum exhibited the best inhibition effect on Monilinia fructicola of peach fruit in vivo regardless of the coating of film solution or film fumigation method. The work showed that chitosan-arabic gum composite film would be a potential application for improving the antifungal effect of essential oil on the preservation of peach fruit.
DOI: 10.6084/m9.figshare.14318554
title: Anti-bacterial effect of Rosmarinus officinalis Linn. extract and Origanum syriacum L. essential oil on survival and growth of total aerobic bacteria and Staphylococcus aureus using cooked chicken meat

description: Abstract The effect of oregano essential oil (OE) and rosemary extract (RE) on the survival and growth of Staphylococcus aureus, and the total aerobic bacteria (TA) in cooked ground chicken meat stored at different temperatures had been evaluated. Five treatments including i) Control (no additives); ii) 150 ppm OE; iii) 350 ppm RE; iv) 150 ppm OE + 350 ppm RE; and v) 14 ppm of butylatedhydroxyanisole and butylatedhydroxytolune mixture (BHA/BHT) were prepared. After cooking, all samples were stored (7 days) at different temperature (10, 25, 43 °C) using oxygen permeable bags and tested for TA, and total viable count of Staph. a. In addition, all additives were showed significant (P &lt; 0.05) antimicrobial effect during storage time compared to the control. Both OE and RE showed comparable antimicrobial effect compared to the synthetic (BHA/BHT) additive at all storage temperatures. However, the combination treatment (OE + RE) was the highest among other additives suppress bacterial growth (APC & Staph. a) during storage. Based on these results, it is concluded that both OE and RE were showed significant (P &lt; 0.05) antimicrobial activity, but this effect could be higher if meat treated by their combined mixture.
DOI: 10.6084/m9.figshare.14318556
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.