cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317835.v1
title: Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey

description: Abstract Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultural region of Antioquia, Colombia, and samples were cultured on Man–Rogosa–Sharpe modified medium using lactose as a source of carbon. The most promising strain isolated was characterised, and its adaptation to whey was determined. A gram-positive Lactobacillus was isolated and named as G1. This strain grows in deproteinised whey with low protein requirements, has a homofermentative metabolism and exhibits high tolerance to low pH (≤5.0). The G1 strain is a promising bacterium for use in lactic acid production from whey, which is an underutilised by-product of the dairy industry.
DOI: 10.6084/m9.figshare.14317837.v1
title: Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements

description: Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) and OP3 (C+A). A macronutrient, micronutrient analysis and a HPLC profile of phenolic compounds and amino acids were performed; in addition, in vitro antioxidant activity was measured by DPPH, ABTS and FRAP assays. Results showed that OP1 has a greater content of phenolic compounds, as evidenced by increases in antioxidant activity. Proximal chemical analysis showed that OP3 has a higher protein content and dietary fiber. The main phenolic compound present was phloridzin in OP1 and OP3; on the other hand, the amino acids lysine and glutamic acid were present at high concentrations in the three mixtures. These results showed that the OP1 mixture has the best antioxidant and nutritional properties; therefore, it has the potential to be included as an ingredient in food systems or nutraceutical and biomedical applications.
DOI: 10.6084/m9.figshare.14317837
title: Nutritional and functional evaluation of three powder mixtures based on mexican quelites: alternative ingredients to formulate food supplements

description: Abstract The aim of this work was to evaluate the nutrients and antioxidant compounds of three mixtures based on leaves of Portulaca oleracea L. (P), Amaranthus hybridus L. (A) and Chenopodium berlandieri L. (C). A mixtures design was made of which 10 combinations were obtained and three of the best mixtures were selected to analysis: OP1 (P+C), OP2 (P+A) and OP3 (C+A). A macronutrient, micronutrient analysis and a HPLC profile of phenolic compounds and amino acids were performed; in addition, in vitro antioxidant activity was measured by DPPH, ABTS and FRAP assays. Results showed that OP1 has a greater content of phenolic compounds, as evidenced by increases in antioxidant activity. Proximal chemical analysis showed that OP3 has a higher protein content and dietary fiber. The main phenolic compound present was phloridzin in OP1 and OP3; on the other hand, the amino acids lysine and glutamic acid were present at high concentrations in the three mixtures. These results showed that the OP1 mixture has the best antioxidant and nutritional properties; therefore, it has the potential to be included as an ingredient in food systems or nutraceutical and biomedical applications.
DOI: 10.6084/m9.figshare.14317838
title: Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents

description: Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived from operations such as washing, thawing, cooking and the production of fishmeal are also produced. SB contain considerable amounts of protein and others biomolecules, which has been regularly processed as food ingredients for animal nutrition. But also, sometimes SB are used as fertilizers or discarded to environment without a previous treatment. Nowadays, there is an increasing interest in adding value to the protein material within SB by improving their properties through hydrolysis and thus releasing of peptides with bioactive properties. Thus, this review aims to present an overview of the potential of SB, focused on effluents, as a source of protein hydrolysates, summarizing their methods of production, bioactive property evaluation and structural characteristics.
DOI: 10.6084/m9.figshare.14317838.v1
title: Structural and biological properties of protein hydrolysates from seafood by-products: a review focused on fishery effluents

description: Abstract Enormous amounts of by-products and waste are generated during the processing of seafood, sometimes representing about 65% of the raw material employed. Seafood by-products (SB) include solid waste such as skin, head, viscera, trimmings, and bones; however, liquid wastes (effluents) derived from operations such as washing, thawing, cooking and the production of fishmeal are also produced. SB contain considerable amounts of protein and others biomolecules, which has been regularly processed as food ingredients for animal nutrition. But also, sometimes SB are used as fertilizers or discarded to environment without a previous treatment. Nowadays, there is an increasing interest in adding value to the protein material within SB by improving their properties through hydrolysis and thus releasing of peptides with bioactive properties. Thus, this review aims to present an overview of the potential of SB, focused on effluents, as a source of protein hydrolysates, summarizing their methods of production, bioactive property evaluation and structural characteristics.
DOI: 10.6084/m9.figshare.14317840
title: Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture

description: Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries.
DOI: 10.6084/m9.figshare.14317840.v1
title: Influence of the salt concentration on action mechanisms of natamycin against microorganisms of importance in food manufacture

description: Abstract The objective of this study was to evaluate the influence of salt concentration on action of natamycin on important microorganisms in food manufacturing as this preservative has been used in immersion baths in several dairy products in the country. Strains of Candida albicans, Escherichia coli and Staphylococcus aureus were inoculated at different saline and peptone water concentrations and received natamycin treatments. These solutions were maintained at 12 °C and the behavior of the microorganisms evaluated at 0, 24 and 48 hours (T0, T1 and T2). Each microorganism was assessed in isolation as well as the association of C. albicans and E. coli. Under the conditions proposed by the research, it was possible to conclude that 0.025% natamycin has no efficacy on C. albicans inoculated at saline concentrations below 5%. The results obtained in E. coli counts suggest that natamycin may interfere with its development even at concentrations that may be considered low (0.1%) and at salinity conditions of 7.5% to 10%. The association of natamycin with sodium chloride potentiates its antimicrobial action, which can represent an economy and its use is amplified by the industries.
DOI: 10.6084/m9.figshare.14317841.v1
title: Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

description: Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reduction, color, texture and sensorial parameters were accessed. Models showed, with a 94.5% of variance explained, that the inclusion of POO and CO should be limited in order to maintain a low acidity index and texture parameters comparable to commercial burgers of similar composition. Preference test, consumer profile, acceptability, penalty analysis and Check-all-that-apply (CATA) results indicated that a parcial replacement of pork fat (PF) can be considered. In sum, formulations with improved fat composition (50 or 33% replaced animal fat by POO and CO) were obtained.
DOI: 10.6084/m9.figshare.14317841
title: Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation

description: Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reduction, color, texture and sensorial parameters were accessed. Models showed, with a 94.5% of variance explained, that the inclusion of POO and CO should be limited in order to maintain a low acidity index and texture parameters comparable to commercial burgers of similar composition. Preference test, consumer profile, acceptability, penalty analysis and Check-all-that-apply (CATA) results indicated that a parcial replacement of pork fat (PF) can be considered. In sum, formulations with improved fat composition (50 or 33% replaced animal fat by POO and CO) were obtained.
DOI: 10.6084/m9.figshare.14317844.v1
title: Anti-obesity and hepatoprotective effects in obese rats fed diets supplemented with fruit purees

description: Abstract In this work, the effect of the intake of a low-fat diet supplemented with a fruit puree (guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit) by obese rats on reduction of body weight, lipid profile, and liver enzyme activity was evaluated. The rats (n=6 for each treatment) were induced to obesity with a high-fat diet for 4 weeks, then they were fed with a low-fat diet plus a fruit puree for 4 weeks. Healthy rats and obese rats fed with standard diet as controls were considered. The additional consumption of fruit purees was associated with a reduction in body weight (16-24%), a control in the metabolism of plasma lipids decreasing the levels of total cholesterol (59-68%) and triacylglycerols (61-82%). We found a significant reduction in inflammation markers and liver damage; enzyme activity (alanine aminotransaminase, aspartate aminotransferase, γ-glutamyl transferase and alkaline phosphatase) decreased, and a notable improvement in liver morphology was observed. The consumption of fruit purees by obese individuals could contribute to the control of and improvement in the complications of obesity caused by alterations in lipoproteins.
DOI: 10.6084/m9.figshare.14317844
title: Anti-obesity and hepatoprotective effects in obese rats fed diets supplemented with fruit purees

description: Abstract In this work, the effect of the intake of a low-fat diet supplemented with a fruit puree (guava-strawberry, guava-blackberry, guava-soursop or guava-passion fruit) by obese rats on reduction of body weight, lipid profile, and liver enzyme activity was evaluated. The rats (n=6 for each treatment) were induced to obesity with a high-fat diet for 4 weeks, then they were fed with a low-fat diet plus a fruit puree for 4 weeks. Healthy rats and obese rats fed with standard diet as controls were considered. The additional consumption of fruit purees was associated with a reduction in body weight (16-24%), a control in the metabolism of plasma lipids decreasing the levels of total cholesterol (59-68%) and triacylglycerols (61-82%). We found a significant reduction in inflammation markers and liver damage; enzyme activity (alanine aminotransaminase, aspartate aminotransferase, γ-glutamyl transferase and alkaline phosphatase) decreased, and a notable improvement in liver morphology was observed. The consumption of fruit purees by obese individuals could contribute to the control of and improvement in the complications of obesity caused by alterations in lipoproteins.
DOI: 10.6084/m9.figshare.14317846.v1
title: Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

description: Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested by principal component analysis (PCA), which was consistent with the e-nose results. PCA analysis showed that Huabai 1(white flesh cultivar)had a prominent volatile profile characterized by higher concentrations of C6 aldehydes and alcohols, (E)-2-hexanal, (Z)-3-hexenal and hexanal, (Z)-3-hexenol, (E)-2-hexenol and hexanol. In comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content. These volatile compounds served to recognize and classify all of the analysed varieties.
DOI: 10.6084/m9.figshare.14317846
title: Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

description: Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested by principal component analysis (PCA), which was consistent with the e-nose results. PCA analysis showed that Huabai 1(white flesh cultivar)had a prominent volatile profile characterized by higher concentrations of C6 aldehydes and alcohols, (E)-2-hexanal, (Z)-3-hexenal and hexanal, (Z)-3-hexenol, (E)-2-hexenol and hexanol. In comparison with red-fleshed loquats, white-fleshed loquats were characterized by high aldehydes content. These volatile compounds served to recognize and classify all of the analysed varieties.
DOI: 10.6084/m9.figshare.14317847
title: Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches

description: Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others. Starch was isolated from all types of flour and fractionated into A-type and B-type starch granules. A-type disk-like starch granule had larger diameter (&gt;10 μm) than B-type spherical starch granule (&lt;5 μm diameter). For bread, pau and multipurpose flours, A-type starch granules contained higher amylose content than B-type and unfractionated starch granules significantly. Results suggested a high degree of crystallinity and high amount of amylose-lipid complexes in A-type starch granules, thus leading to low swelling power, solubility, gelatinization onset (To) and peak (Tp) temperatures. However, cake flour showed contrary properties, where B-type starch granules consisted higher amylose content than A-type starch granules. Furthermore, A-type and unfractionated starch granules of all types of wheat flour exhibited shear thickening behavior at 25-45 oC, but shear thinning behavior at 65 oC. The outcomes would be of benefit to the quality improvement on wheat flour with particular functionalities of their starches for specific applications.
DOI: 10.6084/m9.figshare.14317847.v1
title: Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches

description: Abstract The quality attributes, including physicochemical, thermal and rheological properties of commercial bread, pau, multipurpose and cake flours, as well as their corresponding isolated starches were analyzed. Bread flour showed the highest solvent retention capacity (SRC) and gluten performance index (GPI), suggesting better functionality than others. Starch was isolated from all types of flour and fractionated into A-type and B-type starch granules. A-type disk-like starch granule had larger diameter (&gt;10 μm) than B-type spherical starch granule (&lt;5 μm diameter). For bread, pau and multipurpose flours, A-type starch granules contained higher amylose content than B-type and unfractionated starch granules significantly. Results suggested a high degree of crystallinity and high amount of amylose-lipid complexes in A-type starch granules, thus leading to low swelling power, solubility, gelatinization onset (To) and peak (Tp) temperatures. However, cake flour showed contrary properties, where B-type starch granules consisted higher amylose content than A-type starch granules. Furthermore, A-type and unfractionated starch granules of all types of wheat flour exhibited shear thickening behavior at 25-45 oC, but shear thinning behavior at 65 oC. The outcomes would be of benefit to the quality improvement on wheat flour with particular functionalities of their starches for specific applications.
DOI: 10.6084/m9.figshare.14317849
title: Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties

description: Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrence of glycosylation reaction. The results of Fluorescence emission spectroscope revealed the decrease of tertiary conformation stability. Circular dichroism spectra revealed significant decrease in α-helix and increase in β-sheet and random coil by glycosylation reaction. In comparison with zein hydrolysate, glycosylated hydrolysate had lower surface hydrophobicity but higher in solubility and in vitro digestibility due to glycosylation. Glycosylated hydrolysate presented higher ABTS (2,2'-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt) and superoxide radicals scavenging activities as well as Cu2+ chelating capacity. It is concluded that the glycosylation confer an open structure and modified properties of zein, and glycosylated hydrolysate is a potential ingredient with better hydration and antioxidant activities than zein hydrolysate.
DOI: 10.6084/m9.figshare.14317849.v1
title: Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties

description: Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrence of glycosylation reaction. The results of Fluorescence emission spectroscope revealed the decrease of tertiary conformation stability. Circular dichroism spectra revealed significant decrease in α-helix and increase in β-sheet and random coil by glycosylation reaction. In comparison with zein hydrolysate, glycosylated hydrolysate had lower surface hydrophobicity but higher in solubility and in vitro digestibility due to glycosylation. Glycosylated hydrolysate presented higher ABTS (2,2'-Azinobis [3-ethylbenzothiazoline-6-sulfonic acid]-diammonium salt) and superoxide radicals scavenging activities as well as Cu2+ chelating capacity. It is concluded that the glycosylation confer an open structure and modified properties of zein, and glycosylated hydrolysate is a potential ingredient with better hydration and antioxidant activities than zein hydrolysate.