cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317945
title: Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice

description: Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*&gt;4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices.
DOI: 10.6084/m9.figshare.14317945.v1
title: Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice

description: Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final color (ΔE*&gt;4.7) was darker than the fresh juice. In all cycles, CBFC obtained higher bioactive compound concentration than evaporation, with values, in the last cycle, close to 610 mg GAE/100 mL, 57 mg M3G/100 mL and 279 mg CEQ/100 mL for total polyphenol, anthocyanin and flavonoid content, respectively, causing a retention over 70%. Similarly, as the cycles progressed, DPPH assay presented values from 1916 to 5700 μmol Trolox equivalents/L, which were higher than those reported by the treatment at high temperatures (1916 to 4600 μmol Trolox equivalents/L), resulting in good antioxidant activity in the cryoconcentrates achieved at low temperatures. Moreover, a significant correlations between CIELab parameters, bioactive compounds and antioxidant activity were observed. Thus, CBFC is an interesting and novel technique to preserve important quality properties from fresh fruit juices.
DOI: 10.6084/m9.figshare.14317948.v1
title: Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.

description: Abstract Brazil, the world’s largest citros producer, yields around 19 million tons per year and exports most part of its production as orange juice. Essential oils (EOs) extracted from leaves, fruit and flowers of many species of the genus Citrus have been widely used as the result of their promising bioactivities. The fungus Rhizopus stolonifer (Ehrenb.) Vuill., an agent which causes soft rot in fruit, has been considered one of the main factors that cause postharvest diseases, thus, leading to major economic losses in agribusiness. This research aimed at evaluating the chemical composition and in vitro antifungal effect of EOs from two varieties of fresh Citrus sinensis (lima orange and bahia navel orange) peel on mycelial growth of R. stolonifer. EOs were obtained by hydrodistillation, which was carried out by a Clevenger-type apparatus, while their chemical composition was analyzed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Limonene was the major monoterpene identified in EOs from lima orange (95.2%) and bahia navel orange (93.2%) peel. EOs from lima orange and bahia navel orange inhibited 91.95% and 80.05% mycelial growth of R. stolonifer, respectively, at the highest dose under evaluation (100 µL). This study revealed the biotechnological potential of EOs extracted from fruit peel of two varieties of citros which may applied to biofilm preparation, so as to coat and preserve different types of fruit.
DOI: 10.6084/m9.figshare.14317948
title: Antifungal potential of essential oils from two varieties of Citrus sinensis (lima orange and bahia navel orange) in postharvest control of Rhizopus stolonifer (Ehrenb.: Fr.) Vuill.

description: Abstract Brazil, the world’s largest citros producer, yields around 19 million tons per year and exports most part of its production as orange juice. Essential oils (EOs) extracted from leaves, fruit and flowers of many species of the genus Citrus have been widely used as the result of their promising bioactivities. The fungus Rhizopus stolonifer (Ehrenb.) Vuill., an agent which causes soft rot in fruit, has been considered one of the main factors that cause postharvest diseases, thus, leading to major economic losses in agribusiness. This research aimed at evaluating the chemical composition and in vitro antifungal effect of EOs from two varieties of fresh Citrus sinensis (lima orange and bahia navel orange) peel on mycelial growth of R. stolonifer. EOs were obtained by hydrodistillation, which was carried out by a Clevenger-type apparatus, while their chemical composition was analyzed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Limonene was the major monoterpene identified in EOs from lima orange (95.2%) and bahia navel orange (93.2%) peel. EOs from lima orange and bahia navel orange inhibited 91.95% and 80.05% mycelial growth of R. stolonifer, respectively, at the highest dose under evaluation (100 µL). This study revealed the biotechnological potential of EOs extracted from fruit peel of two varieties of citros which may applied to biofilm preparation, so as to coat and preserve different types of fruit.
DOI: 10.6084/m9.figshare.14317949
title: Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods

description: Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (&gt; 20% dry matter), four for boiling (~15-18% dry matter) and nine for preparing puree or roasting (~18 to 20% dry matter). The total polyphenol content (TPC) of the raw colored-flesh potatoes contained between 1.10 to 3.68 g of gallic acid equivalent kg-1 in fresh weight (FW), which was between two- and three-fold higher than the measured values in noncolored-flesh varieties. The total antioxidant capacity (TAC) was between 1.00 to 4.71 g of Trolox equivalent kg-1 FW, which was also lower in noncolored-flesh potatoes. The cooking process (frying and microwave) did not affect the TPC in most of the genetic samples analyzed, but it reduced the TAC by 40-75% (fried) and 30-90% (microwaved). According to sensory evaluation results, the genetic samples R2, R19, R3 and R5 were suitable for frying, while R16, R21, R9, R15 and R22 were suitable for microwaving. Colored-flesh potatoes are an interesting alternative for consumers due to their greater phytochemical content.
DOI: 10.6084/m9.figshare.14317949.v1
title: Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods

description: Abstract Twenty-two colored-flesh potatoes and three commercial noncolored-flesh varieties – which were all raw as they were microwaved (800 W, 8 min) and fried (180 °C, 5 min) – were characterized in terms of functional, sensory aspects and suitability for use. Twelve genetic samples were more suitable for frying (&gt; 20% dry matter), four for boiling (~15-18% dry matter) and nine for preparing puree or roasting (~18 to 20% dry matter). The total polyphenol content (TPC) of the raw colored-flesh potatoes contained between 1.10 to 3.68 g of gallic acid equivalent kg-1 in fresh weight (FW), which was between two- and three-fold higher than the measured values in noncolored-flesh varieties. The total antioxidant capacity (TAC) was between 1.00 to 4.71 g of Trolox equivalent kg-1 FW, which was also lower in noncolored-flesh potatoes. The cooking process (frying and microwave) did not affect the TPC in most of the genetic samples analyzed, but it reduced the TAC by 40-75% (fried) and 30-90% (microwaved). According to sensory evaluation results, the genetic samples R2, R19, R3 and R5 were suitable for frying, while R16, R21, R9, R15 and R22 were suitable for microwaving. Colored-flesh potatoes are an interesting alternative for consumers due to their greater phytochemical content.
DOI: 10.6084/m9.figshare.14317952
title: Substituting sucralose with rebaudioside A in soy foods: equivalent sweetness, physicochemical analysis, microbiological assessment and acceptance test

description: Abstract Stevia rebaudiana (Bert.) Bertoni contains steviol glycosides with emphasis to rebaudioside A, which presents a stronger sweet flavor, more stability, good solubility and lower bitter residual taste, which benefits its application in foods and drinks. The objective of this study was to determine the equivalent amount of rebaudioside A necessary to promote the same degree of sweetness of sucralose in the grape- and peach-flavored soy beverages and evaluate their physicochemical characteristics and consumer acceptance. At the Natural Products Center of the State University of Maringa, the rebaudioside A was purified from the M1 Alvarez variety of Stevia plants. Through sensory analysis established that the ideal quantity of rebaudioside A to substitute sucralose in foods with peach soy and grape soy would be 3 times the quantity of sucralose. The results revealed no signifcant differences for the physicochemical and sensorial characteristics (p &lt; 0.05) between the two formulations. The results also indicate that the rebaudioside A with high purity rate (97%) obtained from selected stevia varieties can substitute sucralose in peach soy foods and grape soy foods.
DOI: 10.6084/m9.figshare.14317954
title: Changes in chemical composition of germinated leguminous under abiotic stress conditions

description: Abstract The aim of this study was to evaluate the impact of abiotic stress conditions on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of edible lentils (Lens culinaris L.), alfalfa (Medicago sativa L.), and mung beans (Vigna radiata L.) were germinated for 120 hours. We studied the influence of abiotic stress on the amount of dry matter, vitamin C and phenolic compounds, as well as flavonoids, in germinated seeds. The use of higher than optimal germination temperatures led to a higher accumulation of dry matter in the mung bean, while the accumulation of phenolic compounds and flavonoids was higher in the alfalfa sprouted seeds. Oxidative stress substantially increased the content of dry matter in the seeds of mung bean, and more vitamin C was found in the lentils. The conditions of abiotic stress in lentil seeds during their sprouting reduced the amount of phenolic compounds in comparison to that in the control variant of the seeds. However, these same conditions (with the exception of oxidative stress) benefitted the accumulation of phenolic compounds in alfalfa seeds.
DOI: 10.6084/m9.figshare.14317954.v1
title: Changes in chemical composition of germinated leguminous under abiotic stress conditions

description: Abstract The aim of this study was to evaluate the impact of abiotic stress conditions on the synthesis of compounds with antioxidant properties in germinating seeds. The seeds of edible lentils (Lens culinaris L.), alfalfa (Medicago sativa L.), and mung beans (Vigna radiata L.) were germinated for 120 hours. We studied the influence of abiotic stress on the amount of dry matter, vitamin C and phenolic compounds, as well as flavonoids, in germinated seeds. The use of higher than optimal germination temperatures led to a higher accumulation of dry matter in the mung bean, while the accumulation of phenolic compounds and flavonoids was higher in the alfalfa sprouted seeds. Oxidative stress substantially increased the content of dry matter in the seeds of mung bean, and more vitamin C was found in the lentils. The conditions of abiotic stress in lentil seeds during their sprouting reduced the amount of phenolic compounds in comparison to that in the control variant of the seeds. However, these same conditions (with the exception of oxidative stress) benefitted the accumulation of phenolic compounds in alfalfa seeds.
DOI: 10.6084/m9.figshare.14317955.v1
title: Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

description: Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p &lt; 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
DOI: 10.6084/m9.figshare.14317955
title: Comprehensive assessment and evaluation of selected wheat varieties for their relationship to chapatti quality attributes

description: Abstract Wheat is consumed as staple food by majority of population in Pakistan. This study was aimed to assess the effects of recently introduced five cultivars of wheat (Ojala 2016, Borlaug 2016, Johar 2016, Gold 2016 and Fatehjang 2016) for chapatti quality. Results for different physical, chemical, rheological and sensory parameters revealed significant (p &lt; 0.05) differences between the cultivars studied. The flours obtained from wheat cultivars Fatehjang 2016, Borlaug 2016 and Gold 2016 demonstrated increasing tendency in protein content and dry and wet gluten. Wet gluten was significantly higher in Fatehjang 2016 (30.08%) and significantly lower (26.21%) in wheat variety named Gold 201. Fatehjang 2016 and Borlaug 2016 showed the most appealing physical properties among all cultivars. On the basis of rheological and sensory parameters, Fatehjang 2016 was found to be the most suitable variety for production of chapatti followed by Borlaug 2016.
DOI: 10.6084/m9.figshare.14317957
title: Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage

description: Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabinet liquid nitrogen freezer at -40, -60 and -80 °C) and forced convection (ultra-low temperature freezer at -40 °C) freezing and stored at -18 °C for 6 months. Drip loss, relative moisture loss (RML), water holding capacity (WHC), color and texture of frozen fish were evaluated. The results showed that forced convection freezing had significantly higher drip loss and RML values compared to cryogenic freezing. WHC decreased dramatically irrespective of freezing methods employed. Cryogenic freezing at -60 and -80 °C had the highest yellowness values during storage; but the highest springiness, gumminess and shear force values were obtained only at -60 °C. We conclude that cryogenic freezing at -60 °C is appropriate for long-term storage of large yellow croaker.
DOI: 10.6084/m9.figshare.14317957.v1
title: Freezing methods affect the characteristics of large yellow croaker (Pseudosciaena crocea): use of cryogenic freezing for long-term storage

description: Abstract Large yellow croaker (Pseudosciaena crocea) is the main coastal economic fish in China. After harvesting, the fish is rarely traded as the fresh product, but usually held in cold storage. Therefore, it is important to understand the quality changes occurring during preservation. In this study, freshly collected fishes were frozen by cryogenic (cabinet liquid nitrogen freezer at -40, -60 and -80 °C) and forced convection (ultra-low temperature freezer at -40 °C) freezing and stored at -18 °C for 6 months. Drip loss, relative moisture loss (RML), water holding capacity (WHC), color and texture of frozen fish were evaluated. The results showed that forced convection freezing had significantly higher drip loss and RML values compared to cryogenic freezing. WHC decreased dramatically irrespective of freezing methods employed. Cryogenic freezing at -60 and -80 °C had the highest yellowness values during storage; but the highest springiness, gumminess and shear force values were obtained only at -60 °C. We conclude that cryogenic freezing at -60 °C is appropriate for long-term storage of large yellow croaker.
DOI: 10.6084/m9.figshare.14317958.v1
title: Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality

description: Abstract Plants with high levels of antioxidant compounds have been used to feed animals and increase stability of their meat and meat products. The objective of this study was to evaluate the effects of Chenopodium ambrosioides infusion on carcass, meat and burger quality. Rabbits were assigned to each treatment (0, 5 or 10 g.L-1 of Chenopodium ambrosioides). Animals were slaughtered after 28 days of fattening, after which carcass and meat quality was measured, and the meat obtained was processed into burgers. Results indicate that all variables measured were not significant, except for dissectible fat, pH, adhesiveness, L* value, and initial total plate counts in burgers. It is concluded that Chenopodium ambrosioides infusion could be used to feed rabbits, acquire meat, and use the meat for processing burgers, which have low bacterial growth and low oxidation development.
DOI: 10.6084/m9.figshare.14317958
title: Infusion of Chenopodium ambrosioides consumed by rabbits: effects on carcass, meat and burger quality

description: Abstract Plants with high levels of antioxidant compounds have been used to feed animals and increase stability of their meat and meat products. The objective of this study was to evaluate the effects of Chenopodium ambrosioides infusion on carcass, meat and burger quality. Rabbits were assigned to each treatment (0, 5 or 10 g.L-1 of Chenopodium ambrosioides). Animals were slaughtered after 28 days of fattening, after which carcass and meat quality was measured, and the meat obtained was processed into burgers. Results indicate that all variables measured were not significant, except for dissectible fat, pH, adhesiveness, L* value, and initial total plate counts in burgers. It is concluded that Chenopodium ambrosioides infusion could be used to feed rabbits, acquire meat, and use the meat for processing burgers, which have low bacterial growth and low oxidation development.
DOI: 10.6084/m9.figshare.14317960
title: Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

description: Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83.65% for buffalo and cow ghee, respectively. More than 52% of the fatty acids were saturated, and palmitic (24-28.8%), stearic (9.4-14%) and myristic (8.5-10%) acids were predominant. Monounsaturated fatty acids were approximately 23.8% and the major component was oleic acid. Polyunsaturated fatty acid content was 2.45% (buffalo) and 4% (cow). The vaccenic acid (2.18%) and the conjugated linoleic acid (CLA cis-9, trans-11) with a concentration of 0.77% in buffalo and 1% in cow ghee, were the main ruminant trans fatty acids. The physicochemical and microbiological characteristics of cow and buffalo ghee complied with the literature and national regulation. Finally, the sensory profile of buffalo and cow ghee was defined with a predominantly lactic odor, followed by cooked and fatty notes. The taste was characterized as fatty, lactic, sweet and cooked; and the texture was described as fatty with fatty mouthfeel, lumpy and greasy notes.
DOI: 10.6084/m9.figshare.14317960.v1
title: Chemical, physicochemical, microbiological and sensory characterization of cow and buffalo ghee

description: Abstract Due to the increasing consumption of ghee in the Western countries, a complete characterization of buffalo and cow ghee was performed to complement and update the available literature. Ghee is a lipophilic dairy product with 98.9% lipids, 0.3% water and less than 0.9% nonfat solids. Fatty acids are the major lipid fraction and represent 85.1% and 83.65% for buffalo and cow ghee, respectively. More than 52% of the fatty acids were saturated, and palmitic (24-28.8%), stearic (9.4-14%) and myristic (8.5-10%) acids were predominant. Monounsaturated fatty acids were approximately 23.8% and the major component was oleic acid. Polyunsaturated fatty acid content was 2.45% (buffalo) and 4% (cow). The vaccenic acid (2.18%) and the conjugated linoleic acid (CLA cis-9, trans-11) with a concentration of 0.77% in buffalo and 1% in cow ghee, were the main ruminant trans fatty acids. The physicochemical and microbiological characteristics of cow and buffalo ghee complied with the literature and national regulation. Finally, the sensory profile of buffalo and cow ghee was defined with a predominantly lactic odor, followed by cooked and fatty notes. The taste was characterized as fatty, lactic, sweet and cooked; and the texture was described as fatty with fatty mouthfeel, lumpy and greasy notes.