cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.7420751.v1
title: Quality parameters of tomatoes submitted to different doses of gamma radiation

description: Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days). The different treatments were evaluated by analysing for colour, pH, total soluble solids (TSS), total titratable acidity (TTA), ratio (TSS/TTA), hardness, total lycopene and ascorbic acid contents, weight loss and maturation stage (O2 /CO2 ratio) for all the storage periods. The tomato samples were irradiated in a Co60 irradiator and maintained at 22 °C ± 1 °C. The quality of the tomato fruits was influenced by the gamma radiation basically by making the fruits softer and not degrading the ascorbic acid and lycopene contents at the doses evaluated. The irradiation process used in the doses evaluated was promising with respect to maintaining the quality parameters of long life tomatoes.
DOI: 10.6084/m9.figshare.7273385
title: Analysis of sugars and chlorogenic acid in coffee harvested at different ripening stages and after processing

description: Abstract Compounds such as sugar and clorogenic acids, accumulated during the ripening of coffee beans, have an important role in beverage quality, which is ascribed not only to their high concentration, but also to the changes occurring during roasting. The predominant sugars present in coffee beans are glucose, fructose and sucrose. Chlorogenic acids may be responsible for a loss in beverage quality, since they suffer intense thermal degradation during bean processing. The objective of this study was to evaluate the behaviour of the chemical compounds during the post-harvest steps in coffees harvested at different ripening stages, using High Performance Liquid Chromatography (HPLC). With respect to the chlorogenic acid monoisomers, the 5-CQA content tended to increase during the bean processing, despite being unstable during sun drying. The three batches studied (batch 1: 90% cherry + 10% unripe; batch 2: 100% cherry; batch 3 85% floaters + 10% cherry + 5% unripe) presented significantly different 5-CQA contents, batch 2 presenting the highest concentration. During the roasting process and elaboration of the beverage, a reduction in the 5-CQA contents occurred. The levels of the isomers 3 and 4 showed no defined tendency to increase or decrease during processing. With respect to the sugars, the sucrose content tended to increase and the fructose and glucose contents decreas during processing. A higher concentration of sucrose was found in batch 3. After roasting, the levels of sucrose, fructose and glucose decreased drastically, glucose and fructose not being detected in the roasted beans. The method chosen to determine the sugar and clorogenic acid contents was considered efficient during validation of the methods, due to the results obtained.
DOI: 10.6084/m9.figshare.7273385.v1
title: Analysis of sugars and chlorogenic acid in coffee harvested at different ripening stages and after processing

description: Abstract Compounds such as sugar and clorogenic acids, accumulated during the ripening of coffee beans, have an important role in beverage quality, which is ascribed not only to their high concentration, but also to the changes occurring during roasting. The predominant sugars present in coffee beans are glucose, fructose and sucrose. Chlorogenic acids may be responsible for a loss in beverage quality, since they suffer intense thermal degradation during bean processing. The objective of this study was to evaluate the behaviour of the chemical compounds during the post-harvest steps in coffees harvested at different ripening stages, using High Performance Liquid Chromatography (HPLC). With respect to the chlorogenic acid monoisomers, the 5-CQA content tended to increase during the bean processing, despite being unstable during sun drying. The three batches studied (batch 1: 90% cherry + 10% unripe; batch 2: 100% cherry; batch 3 85% floaters + 10% cherry + 5% unripe) presented significantly different 5-CQA contents, batch 2 presenting the highest concentration. During the roasting process and elaboration of the beverage, a reduction in the 5-CQA contents occurred. The levels of the isomers 3 and 4 showed no defined tendency to increase or decrease during processing. With respect to the sugars, the sucrose content tended to increase and the fructose and glucose contents decreas during processing. A higher concentration of sucrose was found in batch 3. After roasting, the levels of sucrose, fructose and glucose decreased drastically, glucose and fructose not being detected in the roasted beans. The method chosen to determine the sugar and clorogenic acid contents was considered efficient during validation of the methods, due to the results obtained.
DOI: 10.6084/m9.figshare.6504224
title: Apparent density of passion fruit pulp residue

description: Abstract The objective of this work was to evaluate the apparent density of the pulp residue components (aryl and seeds) aiming to develop a physical separation process for these components. The residue was suspended in water and stirred at 1000 rpm for 60 min to separate the components, which were then dried on paper towelling before carrying out the apparent density measurements using the volumetric balloon method with ethyl alcohol (96 °GL) for the decanted seeds, and hexane for the material suspended in the water, with 10 replicates. The apparent density of the decanted seeds was 1160 kg m-3 and that of the aryl 912 kg m-3 . The suspended seeds of Standard 1 (immature, fine, white seeds) measured 950 kg m-3 ; of Standard 2 (white and/or with the start of dark pigmentation) presented 897 kg m -3; and Standard 3 (dark seeds) measured 851 kg m-3. It was concluded that the apparent density of the decanted seeds was higher than that of the water, making it possible to develop a physical process to separate pure decanted seeds and drag out the suspended material, which has a density lower than that of water. The process of separating the suspended seeds from the aryls cannot be carried out in an aqueous medium.
DOI: 10.6084/m9.figshare.6504224.v1
title: Apparent density of passion fruit pulp residue

description: Abstract The objective of this work was to evaluate the apparent density of the pulp residue components (aryl and seeds) aiming to develop a physical separation process for these components. The residue was suspended in water and stirred at 1000 rpm for 60 min to separate the components, which were then dried on paper towelling before carrying out the apparent density measurements using the volumetric balloon method with ethyl alcohol (96 °GL) for the decanted seeds, and hexane for the material suspended in the water, with 10 replicates. The apparent density of the decanted seeds was 1160 kg m-3 and that of the aryl 912 kg m-3 . The suspended seeds of Standard 1 (immature, fine, white seeds) measured 950 kg m-3 ; of Standard 2 (white and/or with the start of dark pigmentation) presented 897 kg m -3; and Standard 3 (dark seeds) measured 851 kg m-3. It was concluded that the apparent density of the decanted seeds was higher than that of the water, making it possible to develop a physical process to separate pure decanted seeds and drag out the suspended material, which has a density lower than that of water. The process of separating the suspended seeds from the aryls cannot be carried out in an aqueous medium.
DOI: 10.6084/m9.figshare.7420754
title: Storage of guavas cv. Pedro Sato coated with low molecular weight chitosans

description: Abstract Guava is a highly perishable fruit due to its rapid metabolism during maturation, suffering a loss of firmness a few days after harvesting, which prevents its storage for long periods. Thus there is great interest in the development of new types of packaging that extend its useful life, providing desirable sensory and nutritional characteristics. This study investigated the softening of “Pedro Sato” guavas subjected to treatment with chitosan films of different molecular weights (132, 228 and 245 kDa), at concentrations of 0.5% and 1.5%. Thus the loss of mass, firmness, pectin content and activities of the hydrolytic enzymes pectin methylesterase and β-D-glucosidase were evaluated for eight days of storage at room temperature. The results showed that the product treated with chitosan 245kDa at a concentration of 1.5% showed lower weight loss and loss of soluble pectin content, as well as greater firmness and total pectin content, as compared to the other treatments. The treatment with chitosan 245 kDa at a concentration of 0.5% resulted in lower activities of the hydrolytic enzymes analyzed. When compared with the control, the treatments with chitosan at different concentrations were effective in maintaining the postharvest quality of guavas, extending their life by eight days.
DOI: 10.6084/m9.figshare.7368029
title: Fermented alcoholic melon (Cucumis melo L.) beverage: processing and characterization

description: Abstract The objective of the study was to develop fermented alcoholic beverages from different melon varieties. The pulps extracted from melons of the yellow and cantaloupe varieties were diluted with water (ratio of 8:2), and the total soluble solids contents corrected to 15 °Brix with sucrose. The pH values of the mixtures were adjusted to 4.5, sodium metabisulphite (200 mg/L) added and the inoculum (4 g/L) added, thus obtaining two fermentation musts, F1 (yellow melon must) and F2 (cantaloupe melon must). The musts were placed in the reactors, which were maintained at 32 °C throughout fermentation. The fermentation parameters of the process and the physicochemical characteristics of the beverages were determined. The F 1 sample presented the highest fermentation process yield (96.56%), also standing out from F2 in relation to the parameters of ethanol and biomass productivity. The majority of the physicochemical parameters complied with the legislation, with emphasis on the alcoholic content (5.03% and 6.80% v/v), for which the F1 drink presented the highest value. It was concluded that these beverages were viable alternatives to reduce the waste of melon, mainly at the peak of the harvest, and that F1 was the most suitable variety for industrial scale reproduction.
DOI: 10.6084/m9.figshare.7368029.v1
title: Fermented alcoholic melon (Cucumis melo L.) beverage: processing and characterization

description: Abstract The objective of the study was to develop fermented alcoholic beverages from different melon varieties. The pulps extracted from melons of the yellow and cantaloupe varieties were diluted with water (ratio of 8:2), and the total soluble solids contents corrected to 15 °Brix with sucrose. The pH values of the mixtures were adjusted to 4.5, sodium metabisulphite (200 mg/L) added and the inoculum (4 g/L) added, thus obtaining two fermentation musts, F1 (yellow melon must) and F2 (cantaloupe melon must). The musts were placed in the reactors, which were maintained at 32 °C throughout fermentation. The fermentation parameters of the process and the physicochemical characteristics of the beverages were determined. The F 1 sample presented the highest fermentation process yield (96.56%), also standing out from F2 in relation to the parameters of ethanol and biomass productivity. The majority of the physicochemical parameters complied with the legislation, with emphasis on the alcoholic content (5.03% and 6.80% v/v), for which the F1 drink presented the highest value. It was concluded that these beverages were viable alternatives to reduce the waste of melon, mainly at the peak of the harvest, and that F1 was the most suitable variety for industrial scale reproduction.
DOI: 10.6084/m9.figshare.8292686
title: Jackfruit seed: an accompaniment to functional foods

description: Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.
DOI: 10.6084/m9.figshare.9871199
title: Microbiological reference material (bacterial and fungal domains): Definition, production rules, use and need for establishment in Brazil

description: Abstract Reference materials are crucial for laboratory quality assurance. They are widely used for the internal quality control of analytical tests, in the validation of methodologies and as test items in proficiency tests. Microbiological reference materials are represented mainly by reference strains, whose use in laboratory internal quality control is unquestionable and recommended by several microbiological manuals. In Brazil, the practice of producing microbiological reference materials has advanced in recent years in the development of specific materials for proficiency testing. However, the same did not occur with the establishment of reference strains due to a lack of incentive policies, maintaining the country dependant on the use of international reference strains. This article aims to emphasize the importance of the use of microbiological reference materials in laboratory quality control and discuss the need for the development of such materials in Brazil. The paper presents a brief explanation of microbiological reference materials and points out questions concerning the country’s dependence on the acquisition of international biological materials. It also describes quality standards related to the production of these materials and the situation of culture collections and Brazilian reference laboratories that supply reference strains. The study also mentions practical recommendations on the subcultures of reference strains.
DOI: 10.6084/m9.figshare.9871199.v1
title: Microbiological reference material (bacterial and fungal domains): Definition, production rules, use and need for establishment in Brazil

description: Abstract Reference materials are crucial for laboratory quality assurance. They are widely used for the internal quality control of analytical tests, in the validation of methodologies and as test items in proficiency tests. Microbiological reference materials are represented mainly by reference strains, whose use in laboratory internal quality control is unquestionable and recommended by several microbiological manuals. In Brazil, the practice of producing microbiological reference materials has advanced in recent years in the development of specific materials for proficiency testing. However, the same did not occur with the establishment of reference strains due to a lack of incentive policies, maintaining the country dependant on the use of international reference strains. This article aims to emphasize the importance of the use of microbiological reference materials in laboratory quality control and discuss the need for the development of such materials in Brazil. The paper presents a brief explanation of microbiological reference materials and points out questions concerning the country’s dependence on the acquisition of international biological materials. It also describes quality standards related to the production of these materials and the situation of culture collections and Brazilian reference laboratories that supply reference strains. The study also mentions practical recommendations on the subcultures of reference strains.
DOI: 10.6084/m9.figshare.10073993
title: Turnip (Brassica Rapus L.): a natural health tonic

description: Abstract In addition to basic nutrition, plant-based foods provide substantial amounts of bioactive compounds which deliver desirable health benefits. During the last decade, secondary metabolites, also known as phytochemicals, obtained from plants, have aroused special attention by researchers. Amongst such plants, the turnip contains a few valuable components which not only endorse health benefits but also provide healing properties. Various bioactive components, for example peroxidase, kaempferol, phenolic compounds, sulforaphane, organic acids, vitamin K, glucosinolates etc are highlighted in this manuscript. Likewise, numerous minerals, such as copper, manganese and calcium, and organic acids, such as sinapic and ferulic acids and their derivatives, found in different amounts in fresh greens and turnip roots, are also discussed briefly. The current paper is focused on the phenolic compounds, which act as beneficial compounds for human health and can be isolated from plant foods, especially turnip. Due to the presence of bioactive constituents, turnip imparts a positive role with respect to the hepatic injury caused by diabetes, high antioxidant activity and a good hepatoprotective role. The impact of environmental conditions and processing mechanisms on the phenolic compound composition of Brassica vegetables, with special reference to turnip, was also briefly discussed.
DOI: 10.6084/m9.figshare.10073993.v1
title: Turnip (Brassica Rapus L.): a natural health tonic

description: Abstract In addition to basic nutrition, plant-based foods provide substantial amounts of bioactive compounds which deliver desirable health benefits. During the last decade, secondary metabolites, also known as phytochemicals, obtained from plants, have aroused special attention by researchers. Amongst such plants, the turnip contains a few valuable components which not only endorse health benefits but also provide healing properties. Various bioactive components, for example peroxidase, kaempferol, phenolic compounds, sulforaphane, organic acids, vitamin K, glucosinolates etc are highlighted in this manuscript. Likewise, numerous minerals, such as copper, manganese and calcium, and organic acids, such as sinapic and ferulic acids and their derivatives, found in different amounts in fresh greens and turnip roots, are also discussed briefly. The current paper is focused on the phenolic compounds, which act as beneficial compounds for human health and can be isolated from plant foods, especially turnip. Due to the presence of bioactive constituents, turnip imparts a positive role with respect to the hepatic injury caused by diabetes, high antioxidant activity and a good hepatoprotective role. The impact of environmental conditions and processing mechanisms on the phenolic compound composition of Brassica vegetables, with special reference to turnip, was also briefly discussed.
DOI: 10.6084/m9.figshare.7773362
title: Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

description: Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.
DOI: 10.6084/m9.figshare.7773371.v1
title: Determination of metals in fish and shrimp (Farfantepenaeus paulensis) from Patos Lagoon (Pelotas- RS, Brazil) by MIP OES

description: Abstract In the present work, the microwave induced plasma optical emission spectrometry technique was employed to determine the concentrations of Al, Cd, Cu, Hg, Mg, Sb and Zn in fish samples (catfish, mullet, wolf fish, spotted sorubim and croaker) and Al, Ba, Ca, Cd, Cr, Cu, Fe, Mg, Mn, Ni, Pb, Sb, Ti and Zn in shrimp (Farfantepenaeus paulensis) samples. Samples were prepared by acid decomposition with reflux system. For fish analysis, two systems of sample introduction into plasma were compared: conventional nebulization and multimode system. In order to get the best conditions using the multimode system, parameters such as the concentrations of HCl and of reducing agent NaBH4 were investigated. The method accuracy was assessed through analysis of certified reference materials and analyte addition tests. The obtained recoveries were satisfactory for both samples. For fish, the best results were obtained using the multimode system and the maximum concentrations (in mg·kg-1) were: 6.43 to 24.7 for Al; 0.41 to 6.6 for Cu; 168.2 to 211.2 for Mg and 23.1 for Zn. For shrimp samples, the maximum concentrations (in mg·kg -1) were: 92.1 for Al; 1,070 for Ca; 4.57 for Cu; 87.9 for Fe; 451 for Mg; 8.9 for Mn and 29.2 for Zn. All concentrations found for Cd, Cu, Pb and Zn are within the limits permitted by the current legislation in Brazil for fish. The results showed the suitability of the present method using MIP OES technique for multielemental determination in fish and shrimp samples.
DOI: 10.6084/m9.figshare.7773362.v1
title: Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

description: Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.