cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.12027678.v1
title: Antibacterial activity of polyvinyl alcohol (PVA)/ε-polylysine packaging films and the effect on longan fruit

description: Abstract Biodegradable and antimicrobial films via combing ε-polylysine (ε-PL) and polyvinyl alcohol (PVA) is a promising material for food packaging. We prepared the ε-PL/ PVA films with the ε-PL content of 0%, 1%, 3%, 5% and 7% (wt., relative to PVA) by casting method and their physical and chemical properties were characterized. SEM indicated the surface of ε-PL/PVA films was smooth with well compatibility between ε-PL and PVA at the ε-PL addition content of 1%. The tensile strength and barrier properties for water vapor and oxygen of the ε-PL/PVA films initially elevated and then decreased when ε-PL content exceeded 1%. The ε-PL doped endows antibacterial activity of PVA and the antibacterial property of ε-PL/PVA films was increasing with increase of ε-PL content. Compared with the control, the ε-PL/PVA packaging films could inhibit effectively the pericarp browning and pulp breakdown for longan, consequently the rate of commercially acceptable fruit packaged by ε-PL/PVA films was improved dramatically. However, the effect of ε-PL/PVA on weight loss rate for longan was worse than the control.
DOI: 10.6084/m9.figshare.12027666
title: Production of flour made from bullfrog’s meat and bone

description: Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronomy, which contain high calcium bioavailability, and represent about 40% of the product’s total weight. A meat-and-bone flour called Low Cost Alternative Food has been developed, which, in addition to being functional and rich in protein and calcium, presents similar flavor to that of unmixed bullfrog meat, allowing food enrichment. Dehydration of the skeleton was carried out in an oven, and the remaining material was crushed and then vacuum packed, all in compliance with the standards for good manufacturing practices and under good sanitary conditions, making it microbiologically fit for human consumption for a total of 60 days while stored under refrigeration. Results showed a composition of 25% mineral matter, 60% protein which presented a 90% digestibility rate, only 12% fat, and 2% carbohydrates. This composition can compensate for calcium deficiency and malnutrition due to the quality of its protein.
DOI: 10.6084/m9.figshare.12027666.v1
title: Production of flour made from bullfrog’s meat and bone

description: Abstract Bullfrog meat marketed in Brazil has been gaining ground among the population due to its soft flavor, low calorie content, and high protein content. It is recommended for treating gastrointestinal and allergic diseases. This study aims to maximize the use of bullfrog carcass by applying a heating technology that enables the use of bones in gastronomy, which contain high calcium bioavailability, and represent about 40% of the product’s total weight. A meat-and-bone flour called Low Cost Alternative Food has been developed, which, in addition to being functional and rich in protein and calcium, presents similar flavor to that of unmixed bullfrog meat, allowing food enrichment. Dehydration of the skeleton was carried out in an oven, and the remaining material was crushed and then vacuum packed, all in compliance with the standards for good manufacturing practices and under good sanitary conditions, making it microbiologically fit for human consumption for a total of 60 days while stored under refrigeration. Results showed a composition of 25% mineral matter, 60% protein which presented a 90% digestibility rate, only 12% fat, and 2% carbohydrates. This composition can compensate for calcium deficiency and malnutrition due to the quality of its protein.
DOI: 10.6084/m9.figshare.12027669.v1
title: Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches

description: Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolated starches from both species were also investigated. Starches granules were observed with scanning electronic microscopy and presented a typical oval-circular shape, smooth surfaces and size ranging from 3.6 μm to 14 μm. Lower gel clarity, slightly high water-binding capacity, A-type starch structure and low values of crystallinity degree were determined in the isolated starches. High intensity bands related to vibrations of glucosidic bonds of polysaccharides were observed by infrared spectroscopy in both starches. Thermal degradation behavior data of the isolated starches reveled high initial decomposition temperatures. Thus, the studied cooked tubers presented low levels of calcium oxalates and are safe to be consumed as a boiled vegetable. Their isolated starches possess good functional characteristics to be applied as an ingredient to products in food industry.
DOI: 10.6084/m9.figshare.12027660
title: Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana

description: Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence total number of 11 stages were studied during development and ripening. The sequence of pectin esterase were obtained from NCBI, primers were designed and procured. RNA was extracted from each cultivar and expression analysis of pectin esterase was carried out. It was found that the expression of gene is variable during the development and the ripening stages in each cultivar. Similarly, the pectin content were also significantly variable during development and ripening of fruit. The variation was also found among the cultivars. It was concluded that unripe banana have more pectin content then ripe banana and the pectin content of the fruit is associated with expression of the gene.
DOI: 10.6084/m9.figshare.12027660.v1
title: Differential gene expression of pectin esterase and changes in pectin during development and ripening stages of fruit in selected cultivars of banana

description: Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G-Naine, Basrai and Pisang were selected for this study. Sampling were carried out after every 2 weeks during development and there was 6 sampling stages (from emergence to harvesting stage). After harvesting the fruit of all cultivars were subjected to natural ripening in the lab and sampling during ripening were carried out according to the colour changes in the fruit skin. 5 ripening stages were studied. Hence total number of 11 stages were studied during development and ripening. The sequence of pectin esterase were obtained from NCBI, primers were designed and procured. RNA was extracted from each cultivar and expression analysis of pectin esterase was carried out. It was found that the expression of gene is variable during the development and the ripening stages in each cultivar. Similarly, the pectin content were also significantly variable during development and ripening of fruit. The variation was also found among the cultivars. It was concluded that unripe banana have more pectin content then ripe banana and the pectin content of the fruit is associated with expression of the gene.
DOI: 10.6084/m9.figshare.12027651
title: Study of the Effect of Inhibitors Solutions on the Chemical Composition of Waxes by Rheology Tests and High Resolution Mass Spectrometry

description: Wax deposit is of a great concern in the petroleum industry and causes partial or total blockage of the pipelines. In this work, four Brazilian crude oils (P1-P4) and five inhibitors solutions (I1-I5) were used associating rheology results to understand, at a molecular level, the characteristics of the saturated fractions by high-resolution mass spectrometry (Orbitrap coupled to atmospheric pressure chemical ionization (APCI) source) and two-dimensional gas chromatography coupled to mass spectrometry (GC × GC-MS). The effectiveness of wax inhibitors can be demonstrated by the viscosity decrement. The characterization of the saturated fractions by GC × GC-MS and high resolution mass spectrometry showed that is possible to conclude that inhibitor I1 favored the inhibition process of paraffins when oils have a smaller and monocyclic saturated chain hydrocarbon (HC) profiles, whereas for oils with larger amounts of polycyclic chain HCs, the inhibitor I4 appeared to be the alternative.
DOI: 10.6084/m9.figshare.12027654
title: Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

description: Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.
DOI: 10.6084/m9.figshare.12027648
title: Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

description: Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.
DOI: 10.6084/m9.figshare.12027651.v1
title: Study of the Effect of Inhibitors Solutions on the Chemical Composition of Waxes by Rheology Tests and High Resolution Mass Spectrometry

description: Wax deposit is of a great concern in the petroleum industry and causes partial or total blockage of the pipelines. In this work, four Brazilian crude oils (P1-P4) and five inhibitors solutions (I1-I5) were used associating rheology results to understand, at a molecular level, the characteristics of the saturated fractions by high-resolution mass spectrometry (Orbitrap coupled to atmospheric pressure chemical ionization (APCI) source) and two-dimensional gas chromatography coupled to mass spectrometry (GC × GC-MS). The effectiveness of wax inhibitors can be demonstrated by the viscosity decrement. The characterization of the saturated fractions by GC × GC-MS and high resolution mass spectrometry showed that is possible to conclude that inhibitor I1 favored the inhibition process of paraffins when oils have a smaller and monocyclic saturated chain hydrocarbon (HC) profiles, whereas for oils with larger amounts of polycyclic chain HCs, the inhibitor I4 appeared to be the alternative.
DOI: 10.6084/m9.figshare.12027654.v1
title: Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

description: Abstract Protein enrichment of bakery products not only improves protein ingestion, but also compensates for the deficiency of certain limiting amino acids in these products. However, the addition of protein sources can greatly influence the characteristics of the dough and, consequently, process and product parameters. Thus, the objective of this work was to evaluate the rheological behavior of wheat flour doughs enriched with whey and collagen protein hydrolysates. Both hydrolysates influenced rheological properties of wheat flour doughs. They reduced water absorption and increased arrival time and dough development time, but caused a weakening of the dough when compared to the control. However, a greater influence of collagen hydrolysate was observed when compared to whey hydrolysate. Regarding pasting properties, the hydrolysates led to a decrease in all parameters, except pasting temperature. These results allow predicting the behavior of doughs enriched with these protein sources during processing and directing their application.
DOI: 10.6084/m9.figshare.12027642
title: Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

description: Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a completely randomized design with six treatments and five replicates of six eggs each. The treatments consisted of a control group without any treatment (T1), three groups treated thermally: 56 °C/32 minutes (T2); 56 °C/20 minutes (T3); 56 °C/10 minutes (T4); and two groups with gelatin 2% (T5) and 5% NaCl solution (T6). After storage, it was found that the heat treatments at 56 °C for 10, 20 and 32 minutes provided maintenance of the albumen height, which reflected the values of the Haugh units but negatively influenced the albumen foam stability. The treatment with 5% NaCl solution showed the lowest lipid oxidation rate and the best albumen foam stability. The proposed treatments (thermal or coatings), individually, caused significant improvements on some eggs quality markers evaluated after 30 days of storage.
DOI: 10.6084/m9.figshare.12027645
title: Rutin in herbs and infusions: screening of new sources and consumption estimation

description: Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin was found in 47 samples when ethanol extraction was used. Echinodorus grandiflorus had the highest content (14,878.7 mg 1000 g-1), followed by Sambucus nigra, Drimys winteri and Taraxacum officinale. In aqueous infusion, Echinodorus grandiflorus, Sambucus nigra, Drimys winteri and Ruta graveolens presented the highest levels of rutin, ranging from 15.5 to 29.7 mg of rutin in 300 mL of infusion from 2 g of the plant. Echinodorus grandiflorus, Sambucus nigra, Drimys winteri, Taraxacum officinale and Ruta graveolens presented a high amount of flavonoid and might be good alternatives as ingredients in food and pharmaceuticals in order to obtain health benefits.
DOI: 10.6084/m9.figshare.12027648.v1
title: Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

description: Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.
DOI: 10.6084/m9.figshare.12027642.v1
title: Effects of heat treatments and edible shell coatings on egg quality after storage at room temperature

description: Abstract The objective of this study was to evaluate the effect of thermal treatments using different water temperatures and immersion times, as well as the application of eggshell coatings using edible materials on eggshell quality after storage for 4 weeks at room temperature (22.8 ± 4.4 °C). A total of 180 brown fresh eggs were distributed in a completely randomized design with six treatments and five replicates of six eggs each. The treatments consisted of a control group without any treatment (T1), three groups treated thermally: 56 °C/32 minutes (T2); 56 °C/20 minutes (T3); 56 °C/10 minutes (T4); and two groups with gelatin 2% (T5) and 5% NaCl solution (T6). After storage, it was found that the heat treatments at 56 °C for 10, 20 and 32 minutes provided maintenance of the albumen height, which reflected the values of the Haugh units but negatively influenced the albumen foam stability. The treatment with 5% NaCl solution showed the lowest lipid oxidation rate and the best albumen foam stability. The proposed treatments (thermal or coatings), individually, caused significant improvements on some eggs quality markers evaluated after 30 days of storage.
DOI: 10.6084/m9.figshare.12027645.v1
title: Rutin in herbs and infusions: screening of new sources and consumption estimation

description: Abstract Rutin has shown promising results in reducing various human diseases. However, many plants consumed in Brazil do not have their rutin content reported in the literature yet. More than eighty plants were analyzed using aqueous (popularly known as tea) and ethanolic extraction (employed in commercial rutin purification) by liquid chromatography. Rutin was found in 47 samples when ethanol extraction was used. Echinodorus grandiflorus had the highest content (14,878.7 mg 1000 g-1), followed by Sambucus nigra, Drimys winteri and Taraxacum officinale. In aqueous infusion, Echinodorus grandiflorus, Sambucus nigra, Drimys winteri and Ruta graveolens presented the highest levels of rutin, ranging from 15.5 to 29.7 mg of rutin in 300 mL of infusion from 2 g of the plant. Echinodorus grandiflorus, Sambucus nigra, Drimys winteri, Taraxacum officinale and Ruta graveolens presented a high amount of flavonoid and might be good alternatives as ingredients in food and pharmaceuticals in order to obtain health benefits.
DOI: 10.6084/m9.figshare.12027618
title: A methodological proposal for the analysis of Cladocera (Crustacea, Branchiopoda) subfossils from sediments of temporary aquatic ecosystems

description: Abstract The main objective of the present study was to promote some adaptations to the standard methodology used in the analysis of Cladocera subfossils. The samples used in this study were collected at Lagoa dos Coutos, a temporary lake located on an outcrop with iron-rich duricrust in the Serra do Gandarela (Minas Gerais, Brazil). The sediment from this pond, typical of temporary ecosystems in the region, is characterized by rigid concretions that are difficult to dissolve in aqueous media, making it difficult to visualize and analyze subfossils taxa. Sediment samples were prepared according to the standard methodology used in paleolimological studies and the methodological adaptations proposed in the present study, which included the addition of 1 mg of Kochia scoparia, a palynological marker used to estimate subfossil density, as well as the addition of hydrofluoric acid (HF) to oxidize silicate materials. The samples prepared according to the new methodological procedure improved Cladocera subfossil visualization, facilitating the taxonomic analysis of the species. The samples submitted to the standard methodological procedure had a significantly higher mean of sediment particles (mean of 84.2 sediment particles) and 70% more residues compared to the samples prepared with the newly proposed methodology (mean of 22.1 sediment particles). Absolute data on the temporal variation of the density of Cladocera subfossils was obtained by using the palinological marker K. scoparia, which showed higher densities of subfossils in more recent, humid periods (112,000 subfossils/cm3 at 5 cm, equivalent to 3,500 years BP). The results indicate that the new methodology can contribute to advances in paleolimnological studies of temporary aquatic ecosystems, whose lake histories are rarely investigated, despite their ecological relevance as ecosystems that indicate environmental and climatic changes.