cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14327284
title: Evaluation of the influence of different cooking pot types on the metallic elements content in edible chicken tissues by MIP OES

description: Abstract This work describes the analysis of different chicken tissues (gizzard, heart, and liver) both raw and cooked with seasonings in different types of cooking pots (iron pot, , aluminum pot and hammered aluminum pot) commonly used in Brazil. The samples were decomposed using microwave-assisted digestion with diluted nitric acid; and the contents of Al, Ca, Cu, Fe, Mn and Ni were determined using Microwave Induced Plasma Optical Emission Spectrometry (MIP OES). The Fe content was also determined by Flame Atomic Absorption Spectrometry, and the comparison showed good accuracy of the method. The limits of quantification were below 0.011 mg kg-1, showing adequate detectability. Cooking in the different pots increased the ash and protein contents as well as decreased the moisture content. Box-plot and Principal Components Analysis showed that Ca and Fe contents present the largest variations in the samples, followed by Al and moisture. The variables Al, Cu, Mn, Ni, ash, and protein presented similar behavior after cooking in all different pots. In addition, liver cooked in both iron and hammered aluminum pots presented similar Fe contents, while gizzard and heart showed similar Ca contents.
DOI: 10.6084/m9.figshare.14327287
title: Nutritional value of unconventional leafy vegetables grown in the Cerrado Biome/Brazil

description: Abstract Traditional or unconventional vegetables have a wide and rich genetic variability; it is possible to found in farmers markets and other forms of commercialization, in regions where they are part of the food and cultural context. Species of leafy vegetables such as Rumex acetosa, Basella alba, Tropaeolum majus, Pereskia aculeata, Stachys byzantina, Xanthosoma taioba, Hibiscus sabdariffa, among others, totaling 14 species, were grown under the conditions of the Cerrado Biome/Brazil and characterized as to their proximate and mineral composition. Dietary fiber content of Stachys byzantina was the highest (13.21 g 100 g-1) among the species. The potassium content in Lactuca canadenses, Rumex acetosa, Portulaca oleracea, and Hibiscus sabdariffa, exceeds 500 mg 100 g-1. More than 100 mg 100 g-1 of magnesium were found in six species and more than 100 mg 100 g-1 of calcium for another nine species. Values of phosphorus in Talinum paniculatum and Hibiscus sabdariffa were 84.50 mg 100 g-1 and 138.23 mg 100 g-1, respectively. The Hibiscus sabdariffa (2.39 mg 100 g-1) were prominent as good source of zinc. A Rumex acetosa, Portulaca oleracea e Stachys byzantina, plant presented expressive iron contents, above 5 mg 100 g-1. These values are comparable or superior to conventional leafy vegetables and denote the potential of these species for consumption and commercialization, thus a greater dissemination of their nutritional values is necessary.
DOI: 10.6084/m9.figshare.14327289.v1
title: Determination of organic acids and carbohydrates in ‘Salustiana’ orange fruit from different rootstocks

description: Abstract This study aimed to determine carbohydrates and organic acids in fruit from ‘Salustiana’ orange tree [Citrus sinensis (L.) Osb.] grafted onto different rootstocks using the HPLC technique, as well as to evaluate their physicochemical properties. As rootstocks, we tested ‘Rangpur’ lime, ‘Cleopatra’ mandarin, ‘Sunki’ mandarin, ‘Swingle’ citrumelo, and ‘C-13’ citrange. Fully mature fruit was first characterized according to their physicochemical parameters as fruit mass, longitudinal and equatorial diameters, peel color, juice yield, soluble solids, titratable acidity, and ratio. Then, freshly squeezed juice was used to determine and to quantify organic acids and carbohydrates by the HPLC system. All analyses were performed in triplicate complete randomized with five treatments (rootstocks). Fruit from all evaluated rootstocks presented adequate physicochemical attributes, meeting the quality standards of the citrus industry. ‘C-13’ citrange induced in a production of large-sized fruit whereas ‘Rangpur’ lime promoted higher soluble solids content in its juice. Significant differences were not observed between the treatments with regards to organic acids and carbohydrates concentrations. Citric and ascorbic acids were identified and quantified in the juice samples. The sugars identified were sucrose, glucose, and fructose. Organic acids and carbohydrates concentrations are consistent with those reported in the literature for citrus juice, providing information about nutrition and quality of ‘Salustiana’ sweet orange produced onto different rootstocks.
DOI: 10.6084/m9.figshare.14327289
title: Determination of organic acids and carbohydrates in ‘Salustiana’ orange fruit from different rootstocks

description: Abstract This study aimed to determine carbohydrates and organic acids in fruit from ‘Salustiana’ orange tree [Citrus sinensis (L.) Osb.] grafted onto different rootstocks using the HPLC technique, as well as to evaluate their physicochemical properties. As rootstocks, we tested ‘Rangpur’ lime, ‘Cleopatra’ mandarin, ‘Sunki’ mandarin, ‘Swingle’ citrumelo, and ‘C-13’ citrange. Fully mature fruit was first characterized according to their physicochemical parameters as fruit mass, longitudinal and equatorial diameters, peel color, juice yield, soluble solids, titratable acidity, and ratio. Then, freshly squeezed juice was used to determine and to quantify organic acids and carbohydrates by the HPLC system. All analyses were performed in triplicate complete randomized with five treatments (rootstocks). Fruit from all evaluated rootstocks presented adequate physicochemical attributes, meeting the quality standards of the citrus industry. ‘C-13’ citrange induced in a production of large-sized fruit whereas ‘Rangpur’ lime promoted higher soluble solids content in its juice. Significant differences were not observed between the treatments with regards to organic acids and carbohydrates concentrations. Citric and ascorbic acids were identified and quantified in the juice samples. The sugars identified were sucrose, glucose, and fructose. Organic acids and carbohydrates concentrations are consistent with those reported in the literature for citrus juice, providing information about nutrition and quality of ‘Salustiana’ sweet orange produced onto different rootstocks.
DOI: 10.6084/m9.figshare.14327287.v1
title: Nutritional value of unconventional leafy vegetables grown in the Cerrado Biome/Brazil

description: Abstract Traditional or unconventional vegetables have a wide and rich genetic variability; it is possible to found in farmers markets and other forms of commercialization, in regions where they are part of the food and cultural context. Species of leafy vegetables such as Rumex acetosa, Basella alba, Tropaeolum majus, Pereskia aculeata, Stachys byzantina, Xanthosoma taioba, Hibiscus sabdariffa, among others, totaling 14 species, were grown under the conditions of the Cerrado Biome/Brazil and characterized as to their proximate and mineral composition. Dietary fiber content of Stachys byzantina was the highest (13.21 g 100 g-1) among the species. The potassium content in Lactuca canadenses, Rumex acetosa, Portulaca oleracea, and Hibiscus sabdariffa, exceeds 500 mg 100 g-1. More than 100 mg 100 g-1 of magnesium were found in six species and more than 100 mg 100 g-1 of calcium for another nine species. Values of phosphorus in Talinum paniculatum and Hibiscus sabdariffa were 84.50 mg 100 g-1 and 138.23 mg 100 g-1, respectively. The Hibiscus sabdariffa (2.39 mg 100 g-1) were prominent as good source of zinc. A Rumex acetosa, Portulaca oleracea e Stachys byzantina, plant presented expressive iron contents, above 5 mg 100 g-1. These values are comparable or superior to conventional leafy vegetables and denote the potential of these species for consumption and commercialization, thus a greater dissemination of their nutritional values is necessary.
DOI: 10.6084/m9.figshare.14327290
title: Assessment of sodium content and labelling of commercial snack in accordance with RDC 26/2015 on allergens

description: Abstract Extruded snack foods are consumed worldwide due to the variety of shapes, textures and flavors, in addition to the convenience in consumption. However, most formulations have a reduced biological value and high levels of sodium chloride (NaCl). Currently, in Brazil, in addition to nutritional information, it is necessary to inform the consumer about the presence of allergenic foods. Some requirements on this subject were established by RDC No. 26 of July from 2015. Since the regularization of RDC No. 26/2015, there has been a lack of studies focusing on the evaluation of the labeling of various foods, including snacks. Thus, the present study had two objectives: to verify the labels of snacks of different commercial brands according to RDC No. 26 of 2015 on allergens, and to determine the sodium content and compare it with the description in the nutritional information provided on the packaging of products. The evaluation of the labelling of extruded snacks found non-conformities in four brands of the sixteen analyzed. Based on RDC No. 26 of 2015 on food allergens, it was found that there was a lack of mandatory information related to allergenic ingredients, such as wheat flour. It was found that 87.5% of snacks contained some allergens and that only 68.75% of the labels were in accordance with RDC No. 26/2015. In addition, it was identified that most of the labels lacked information on cross-contamination by allergens in the processing of the products. Regarding the sodium analysis, the results obtained by flame atomic absorption spectrometry showed that in most samples, the sodium concentration was high and that it differed from the values indicated in the nutritional table of the packages. Therefore, the high addition of sodium in the form of sodium chloride in the extruded snacks may contribute to exceeding the recommended daily intake and, consequently, increase the availability for risks of cardiovascular and coronary diseases, among others, associated with the excessive consumption of NaCl.
DOI: 10.6084/m9.figshare.14327290.v1
title: Assessment of sodium content and labelling of commercial snack in accordance with RDC 26/2015 on allergens

description: Abstract Extruded snack foods are consumed worldwide due to the variety of shapes, textures and flavors, in addition to the convenience in consumption. However, most formulations have a reduced biological value and high levels of sodium chloride (NaCl). Currently, in Brazil, in addition to nutritional information, it is necessary to inform the consumer about the presence of allergenic foods. Some requirements on this subject were established by RDC No. 26 of July from 2015. Since the regularization of RDC No. 26/2015, there has been a lack of studies focusing on the evaluation of the labeling of various foods, including snacks. Thus, the present study had two objectives: to verify the labels of snacks of different commercial brands according to RDC No. 26 of 2015 on allergens, and to determine the sodium content and compare it with the description in the nutritional information provided on the packaging of products. The evaluation of the labelling of extruded snacks found non-conformities in four brands of the sixteen analyzed. Based on RDC No. 26 of 2015 on food allergens, it was found that there was a lack of mandatory information related to allergenic ingredients, such as wheat flour. It was found that 87.5% of snacks contained some allergens and that only 68.75% of the labels were in accordance with RDC No. 26/2015. In addition, it was identified that most of the labels lacked information on cross-contamination by allergens in the processing of the products. Regarding the sodium analysis, the results obtained by flame atomic absorption spectrometry showed that in most samples, the sodium concentration was high and that it differed from the values indicated in the nutritional table of the packages. Therefore, the high addition of sodium in the form of sodium chloride in the extruded snacks may contribute to exceeding the recommended daily intake and, consequently, increase the availability for risks of cardiovascular and coronary diseases, among others, associated with the excessive consumption of NaCl.
DOI: 10.6084/m9.figshare.14327292
title: Effect of concentrations of banana peel flour and sucrose on physical and chemical characteristics in cakes

description: Abstract Banana is one of the most consumed fruits in the world due to its pleasant sensory characteristics and nutritional composition. After consumption of the pulp, large amounts of peels are generated which, after dehydration and flour transformation, can be inserted into cake formulations. In this sense, the objective of this work was to evaluate the influence of D'Angola banana peel flour and sugar concentrations on the physical and chemical characteristics of cakes. These were processed by experimental factorial design 22 with 3 repetitions at the central point, resulting in 7 experiments. A mixture composed of wheat flour, yeast, butter, whole milk and eggs was prepared, with subsequent addition of different levels of banana peel flour and crystal sugar. After cooking for 28 min at 200 °C and cooling, the cakes were subjected to chemical and physical analysis. The mathematical models adjusted to the experimental data of SST, ATT, pH and SST/ATT ratio were observed to be significant and predictive, with correlation coefficients greater than 0.98 and Fcalculated/Ftabulated ratio greater than 4.0. TSS was significantly influenced only by sugar, which was also the independent variable that most affected the TSS/TTA ratio. On the other hand, the banana peel flour factor had a major influence on the ATT and pH results.
DOI: 10.6084/m9.figshare.14327292.v1
title: Effect of concentrations of banana peel flour and sucrose on physical and chemical characteristics in cakes

description: Abstract Banana is one of the most consumed fruits in the world due to its pleasant sensory characteristics and nutritional composition. After consumption of the pulp, large amounts of peels are generated which, after dehydration and flour transformation, can be inserted into cake formulations. In this sense, the objective of this work was to evaluate the influence of D'Angola banana peel flour and sugar concentrations on the physical and chemical characteristics of cakes. These were processed by experimental factorial design 22 with 3 repetitions at the central point, resulting in 7 experiments. A mixture composed of wheat flour, yeast, butter, whole milk and eggs was prepared, with subsequent addition of different levels of banana peel flour and crystal sugar. After cooking for 28 min at 200 °C and cooling, the cakes were subjected to chemical and physical analysis. The mathematical models adjusted to the experimental data of SST, ATT, pH and SST/ATT ratio were observed to be significant and predictive, with correlation coefficients greater than 0.98 and Fcalculated/Ftabulated ratio greater than 4.0. TSS was significantly influenced only by sugar, which was also the independent variable that most affected the TSS/TTA ratio. On the other hand, the banana peel flour factor had a major influence on the ATT and pH results.
DOI: 10.6084/m9.figshare.14327295.v1
title: Enterococci used as complementary indicator of fecal contamination to assess water quality from public schools in the city of Curitiba, Paraná, Brazil

description: Abstract The study evaluated the drinking water quality from 45 public schools in the city of Curitiba, Brazil. Water samples were harvested from two different points at each school: the first one, drinking fountain used by students (n=45) and the second, kitchen faucet (n=45), comprising 90 samples. The samples were submitted to analysis according to current legislation, such as: dosage of free chlorine; colony counts of heterotrophic bacteria; presence of total coliform bacteria and Escherichia coli. In addition, an enterococci analysis was also included as a complementary microbiological indicator of fecal contamination. The isolated strains of enterococci were identified and submitted to an antibiotic susceptibility test. In relation to the legal parameters, 35.5% (n=16) of the 45 schools evaluated did not meet the quality water standards set by the Brazilian legislation. Although none of the 90 samples exhibited the presence Escherichia coli, 6.6% (n=6) of the analyzed samples presented enterococci contamination. Regarding the antibiotic susceptibility test, the isolated strains demonstrated a similar behavior, became resistant to six antibiotics and had intermediate sensitivity to one (Streptomycin) of the nine antibiotics tested. The drinking water destined for human consumption in the public schools may pose health risks for students since the fecal contamination by enterococci was confirmed, and it could be observed that the water may be a source of genes from bacteria resistant to antimicrobials. This study reinforces the importance of monitoring complementary microbiological indicators to assure water quality, seeing that fecal contamination was detected only when alternative parameters were inserted, emphasizing the relevance of including microbiological indicators beyond what the legislation requires to evaluate the drinking water more effectively and to safeguard public health.
DOI: 10.6084/m9.figshare.14327295
title: Enterococci used as complementary indicator of fecal contamination to assess water quality from public schools in the city of Curitiba, Paraná, Brazil

description: Abstract The study evaluated the drinking water quality from 45 public schools in the city of Curitiba, Brazil. Water samples were harvested from two different points at each school: the first one, drinking fountain used by students (n=45) and the second, kitchen faucet (n=45), comprising 90 samples. The samples were submitted to analysis according to current legislation, such as: dosage of free chlorine; colony counts of heterotrophic bacteria; presence of total coliform bacteria and Escherichia coli. In addition, an enterococci analysis was also included as a complementary microbiological indicator of fecal contamination. The isolated strains of enterococci were identified and submitted to an antibiotic susceptibility test. In relation to the legal parameters, 35.5% (n=16) of the 45 schools evaluated did not meet the quality water standards set by the Brazilian legislation. Although none of the 90 samples exhibited the presence Escherichia coli, 6.6% (n=6) of the analyzed samples presented enterococci contamination. Regarding the antibiotic susceptibility test, the isolated strains demonstrated a similar behavior, became resistant to six antibiotics and had intermediate sensitivity to one (Streptomycin) of the nine antibiotics tested. The drinking water destined for human consumption in the public schools may pose health risks for students since the fecal contamination by enterococci was confirmed, and it could be observed that the water may be a source of genes from bacteria resistant to antimicrobials. This study reinforces the importance of monitoring complementary microbiological indicators to assure water quality, seeing that fecal contamination was detected only when alternative parameters were inserted, emphasizing the relevance of including microbiological indicators beyond what the legislation requires to evaluate the drinking water more effectively and to safeguard public health.
DOI: 10.6084/m9.figshare.14327296.v1
title: Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

description: Abstract This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.
DOI: 10.6084/m9.figshare.14327296
title: Influence of combined hydrolyzed collagen and maltodextrin as carrier agents in spray drying of cocona pulp

description: Abstract This work aimed to evaluate the effect of carrier agents containing maltodextrin and protein, represented by hydrolyzed collagen on the spray drying process of cocona (Solanum sessiliflorum Dunal), and on the properties of the resulting powders. We used pre-established proportions between the solids of cocona pulp and the carrier agents (P:CA), and among carrier agents themselves, maltodextrin and hydrolyzed collagen, (MD:HC). The process was carried out in a spray dryer at an inlet air temperature of 120 ºC. We prepared twelve feed solutions containing 20% of total solids, with P:CA ratios of 1:3, 1:4, 1:5 and 1:6, and MD:HC ratios of 0:100, 50:50, and 100:0. Solids recovery was obtained for the evaluation of the spray drying process. The cocona pulp powders were analyzed for moisture content, water activity, particle size distribution, mean particle diameter, chemical structure (FTIR) and color. For a P:CA of 1:6, for the sample formulated with hydrolyzed collagen only, solids recovery (96.2%) was much higher than that of the sample with maltodextrin only (39.2%). The chemical structure of cocona powders can be considered a sign of a good encapsulation process. The color of the cocona pulp powder was similar to that of the carrier agents. The formulation with highest content of hydrolyzed collagen improved the recovery of solids, guaranteed the cocona pulp encapsulation, and obtained fruit powders with bioactive properties.
DOI: 10.6084/m9.figshare.14327298.v1
title: The best late season peaches profile

description: Abstract This work aimed to determine the best late season peaches profile via a Best Worst Discrete Choice Experiment. The survey was performed in the city of Zaragoza - Spain, in October 2008. In total, 316 people stated their preferences towards late season peaches. On average, a peach produced in the Calanda area with Protected Designation of Origin (PDO), weighting around 254 g and conditioned in normal packaging or in bulk, may be considered the best late season peach. Among different types of analyzed consumers, all preferred peaches with PDO, produced in the Calanda area. Regarding to fruit size, for many types of consumers, the bigger the better. Only for women and consumers over 50 years old, medium size peaches are preferable to the largest ones. In addition to the fruit size, market segmentation should consider the different kinds of packaging.