cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.10026113.v1
title: Essential oils in the control of Botrytis cinera: influence on post harvest quality of Rubi grapes

description: Abstract Agrochemicals are used to control diseases in post-harvest grapes, but although efficient, they may cause human health problems. Thus, the objective of the present work was to verify the potential of the volatile compounds present in the essential oils of the fruits pitanga (EOP), guaçatonga (EOG) and melaleuca (EOM) in the control of Botrytis cinerea both in vitro and inoculated in ' Rubi ' grapes, as well as to verify the induction of resistance in these fruits. Thus, B. cinerea mycelial growth, grey mould control in 'Rubi' grapes, post-harvest quality of the grapes and the activities of the enzymes polyphenoloxidase (PPO), phenylalanine ammonium lyase (PAL), glucanase (GLU) and chitinase, were evaluated. According to the results it was observed that the volatile compounds released by the essential oils reduced the rates of mycelial growth of B. cinerea and of the grey mould disease, and the treatments with the volatiles from EOP and EOG activated the resistance induction mechanisms of these fruits. Thus, EOP and OEG release compounds that can act directly on B. cinerea and also induce resistance in the 'Rubi' grapes, reducing the grey mould in these grapes.
DOI: 10.6084/m9.figshare.10026128.v1
title: Cardanols detected in non-polar propolis extracts from Scaptotrigona aff. postica (Hymenoptera, Apidae, Meliponini)

description: Abstract The propolis produced by stingless bees of the tribe Meliponini is a viscous product that contains the resin collected from buds, leaves and plant exudates, mixed with salivary secretions, wax and soil. The species Scaptotrigona aff. postica (Latreille, 1807), (Hymenoptera, Apidae, Meliponinae) popularly known as “tubi” in Maranhão State, Brazil, does not mix soil to produce its propolis. The propolis from S. postica harvested in Barra do Corda, Maranhão State, is popularly used in the treatment of wounds and respiratory illnesses. The hydroalcoholic extract of this propolis, rich in flavone-6,8-di-C-glycosides (vicenin-2 and schaftoside), pyrrolizidine alkaloids derived from retronecine, catechin and caffeoylquinic acid derivatives exhibited antiviral activity against the herpes simplex and rubella viruses. The aim of this study was to increase knowledge about the chemical composition of the S. postica propolis by analyzing non-polar extracts obtained using hexane and chloroform as the solvents, by GC-EI-MS. A total of 15 constituents were identified comparing their respective mass spectral data with those available in the NIST data bases and those reported in the literature. The main constituents detected were the phenolic lipids, known as cardanols, 3-(4,7-heptadecadienyl) phenol (5), 3-(10-heptadecenyl) phenol (7), 3-heptadecylphenol (9) and 3-pentadecyl phenol or hydrocardanol (13), which predominated in the hexane extract, while the predominant constituents in the chloroform extract were 3-pentadecyl phenol or hydrocardanol (13) and 3-(8-pentadecenyl) phenol (12). The antioxidant, antitumoral, antifeedant, cytotoxic, anticarcinogenic, antiproliferative, antimicrobial, antileishmanial and larvicidal activities of the cardanols have been demonstrated in many studies.
DOI: 10.6084/m9.figshare.10026128
title: Cardanols detected in non-polar propolis extracts from Scaptotrigona aff. postica (Hymenoptera, Apidae, Meliponini)

description: Abstract The propolis produced by stingless bees of the tribe Meliponini is a viscous product that contains the resin collected from buds, leaves and plant exudates, mixed with salivary secretions, wax and soil. The species Scaptotrigona aff. postica (Latreille, 1807), (Hymenoptera, Apidae, Meliponinae) popularly known as “tubi” in Maranhão State, Brazil, does not mix soil to produce its propolis. The propolis from S. postica harvested in Barra do Corda, Maranhão State, is popularly used in the treatment of wounds and respiratory illnesses. The hydroalcoholic extract of this propolis, rich in flavone-6,8-di-C-glycosides (vicenin-2 and schaftoside), pyrrolizidine alkaloids derived from retronecine, catechin and caffeoylquinic acid derivatives exhibited antiviral activity against the herpes simplex and rubella viruses. The aim of this study was to increase knowledge about the chemical composition of the S. postica propolis by analyzing non-polar extracts obtained using hexane and chloroform as the solvents, by GC-EI-MS. A total of 15 constituents were identified comparing their respective mass spectral data with those available in the NIST data bases and those reported in the literature. The main constituents detected were the phenolic lipids, known as cardanols, 3-(4,7-heptadecadienyl) phenol (5), 3-(10-heptadecenyl) phenol (7), 3-heptadecylphenol (9) and 3-pentadecyl phenol or hydrocardanol (13), which predominated in the hexane extract, while the predominant constituents in the chloroform extract were 3-pentadecyl phenol or hydrocardanol (13) and 3-(8-pentadecenyl) phenol (12). The antioxidant, antitumoral, antifeedant, cytotoxic, anticarcinogenic, antiproliferative, antimicrobial, antileishmanial and larvicidal activities of the cardanols have been demonstrated in many studies.
DOI: 10.6084/m9.figshare.10026134
title: Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

description: Abstract Sugarcane bagasse from agro-industrial residues was autoclaved at 121 °C for 15 min, treated with 2% NaOH and activated with 2.5% glutaraldehyde for the immobilization of soybean β-glucosidase. Scanning electron microscopy, energy dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy characterized and confirmed the immobilization of the β-glucosidase on the sugarcane bagasse. The immobilization efficiency was influenced by the type of bagasse modification and was 99% at maximum. The optimum immobilization conditions were 1 mg mL-1 protein, pH 7.0, 2.5% glutaraldehyde, 110 rpm and 8 h of incubation at 4 °C. The immobilized system could be reused for 15 cycles without the complete loss of activity. The thermal stability indicated a residual activity of 15% after 180 min incubation at 70 °C. The conversion efficiency of glucosides to aglycones in commercial soymilk by β-glucosidase immobilized on sugarcane bagasse was evaluated and the total aglycone content increased by 23.8% after incubation at 50 °C for 120 min.
DOI: 10.6084/m9.figshare.10026134.v1
title: Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones

description: Abstract Sugarcane bagasse from agro-industrial residues was autoclaved at 121 °C for 15 min, treated with 2% NaOH and activated with 2.5% glutaraldehyde for the immobilization of soybean β-glucosidase. Scanning electron microscopy, energy dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy characterized and confirmed the immobilization of the β-glucosidase on the sugarcane bagasse. The immobilization efficiency was influenced by the type of bagasse modification and was 99% at maximum. The optimum immobilization conditions were 1 mg mL-1 protein, pH 7.0, 2.5% glutaraldehyde, 110 rpm and 8 h of incubation at 4 °C. The immobilized system could be reused for 15 cycles without the complete loss of activity. The thermal stability indicated a residual activity of 15% after 180 min incubation at 70 °C. The conversion efficiency of glucosides to aglycones in commercial soymilk by β-glucosidase immobilized on sugarcane bagasse was evaluated and the total aglycone content increased by 23.8% after incubation at 50 °C for 120 min.
DOI: 10.6084/m9.figshare.10258142.v1
title: Quantification, migration and decline of natamycin in blue cheeses

description: Abstract This study aimed to quantify the concentration of natamycin in the rind and verify its migration in Gorgonzola type cheese, as well as evaluating the decline of natamycin in Blue cheese during maturation. Eight samples of Gorgonzola cheese were purchased in supermarkets of which six were produced in different regions of Brazil, one in Argentina and one in Italy. The rinds of four of the eight cheese samples presented natamycin concentrations above 5 mg/kg, three of these samples being from Brazil and one from Argentina. With the exception of the Italian cheese, all the samples showed natamycin inside the cheese mass (up to 6 mm from the rind). To evaluate the rate of decline during the ripening of Blue cheeses, samples were collected from an industry as from day 0 (day of manufacture) up to the 45 days of ripening. The results showed that, after 45 days of ripening for cheese immersed in a 3% natamycin solution, the concentration in the rind was 4 times the amount allowed by the legislation (5 mg/kg). However, for immersion in a 1.5% natamycin solution, after 25 days of ripening, the antifungal concentration was in accordance with the standards established by the legislation.
DOI: 10.6084/m9.figshare.10073849
title: Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

description: Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.
DOI: 10.6084/m9.figshare.10073849.v1
title: Sensory acceptance and characterization of yoghurt supplemented with yacon syrup and cashew apple extract as a source of bioactive compounds

description: Abstract Yacon syrup (YS) and cashew apple extract (CAE) are products with high concentrations of bioactive compounds such as fructooligosaccharides and carotenoids, which exhibit prebiotic and antioxidant properties. The objective of this work was to evaluate the impact of YS and CAE on the chemical, physical, physicochemical and sensory properties when these products were incorporated into natural yoghurt. Initially, the YS and CAE were characterized by chemical, physical and physicochemical analyses. The bioactive compounds, such as carotenoids, fructooligosaccharides and phenolic compounds, and the antioxidant activity were also determined. After characterization, natural yoghurt was supplemented with YS and CAE in different concentrations as follows: formulation A (non-supplemented yoghurt, as the control), formulation B (yoghurt with the addition of 20% of YS), formulation C (yoghurt with the addition of 20% of YS and 10% of CAE) and formulation D (yoghurt with the addition of 20% of YS and 20% of CAE). The formulations were evaluated for their sensory acceptance (overall acceptance, texture and appearance) and purchase intent, and were then characterized by chemical, physicochemical and physical analyses. The results indicated that the YS and CAE presented high concentrations of bioactive compounds, such as fructooligosaccharides and carotenoids, respectively. In addition, when the yoghurt was supplemented with these products, this induced changes in the chemical, physicochemical and physical properties of the yoghurt. In the sensory analysis, all the formulations presented good acceptance. The results indicated that yoghurt could be considered as an interesting vehicle for YS and CAE, products with high levels of bioactive compounds that may exert beneficial effects on human health.
DOI: 10.6084/m9.figshare.10258142
title: Quantification, migration and decline of natamycin in blue cheeses

description: Abstract This study aimed to quantify the concentration of natamycin in the rind and verify its migration in Gorgonzola type cheese, as well as evaluating the decline of natamycin in Blue cheese during maturation. Eight samples of Gorgonzola cheese were purchased in supermarkets of which six were produced in different regions of Brazil, one in Argentina and one in Italy. The rinds of four of the eight cheese samples presented natamycin concentrations above 5 mg/kg, three of these samples being from Brazil and one from Argentina. With the exception of the Italian cheese, all the samples showed natamycin inside the cheese mass (up to 6 mm from the rind). To evaluate the rate of decline during the ripening of Blue cheeses, samples were collected from an industry as from day 0 (day of manufacture) up to the 45 days of ripening. The results showed that, after 45 days of ripening for cheese immersed in a 3% natamycin solution, the concentration in the rind was 4 times the amount allowed by the legislation (5 mg/kg). However, for immersion in a 1.5% natamycin solution, after 25 days of ripening, the antifungal concentration was in accordance with the standards established by the legislation.
DOI: 10.6084/m9.figshare.10438052.v1
title: Physicochemical characteristics of whole grape juices elaborated from Vitis rotundifolia species

description: Abstract The Vitis rotundifolia grape species have a very characteristic aroma and flavour and are used in the elaboration of juices, jellies and fermented products, as well as their in natura consumption in the United States. In Brazil, however, they are still little known. Due to the potential of the muscadine grapes for the diversification of viticulture and the scarcity of data concerning the quality of their juice, the objective of this work was to evaluate the physical and chemical profile of juices elaborated with the Vitis rotundifolia grape varieties: Regale, Noble, Summit and Carlos. The study was carried out in Epagri-Videira/SC, Brazil with the 2016, 2017 and 2018 harvests. A double factorial (variety x harvest) experimental design was used in a completely randomized format with three replications. The physicochemical analyses carried out were: total acidity (TA), soluble solids content (SS), SS/TA ratio, pH, reducing sugars, density and colour. In relation to pH, ‘Regale’ and ‘Carlos’ presented values that remained in the range from 2.82 to 2.98, while the values were higher for ‘Noble’ and ‘Summit’, reaching 3.30. The titratable acidity of 'Regale' and 'Noble' juices stood out from the other varieties in both evaluated harvests due to their higher acidity levels. For the 2016 harvest only the juice from the ‘Summit’ variety reached a total soluble solids content of 14.00 ºBrix, the minimum content required for commercialization as a whole fruit juice according to Brazilian legislation. The fruits of this variety obtained the highest SS/TA ratio in the three harvests evaluated, with values close to 30, an inverse behaviour to that of the ‘Regale’ juices, which presented the lowest averages for this variable, with values around 10. The red varieties gave rise to more acidic juices as compared to the white varieties. The ‘Summit’ variety presented the best sugar/acidity ratio, presenting aptitude for juice elaboration in the three harvests surveyed. The ‘Regale’ and ‘Noble’ varieties presented losses in productivity and sanitation in the 2016 harvest, although they were apt for juice production in the 2017 and 2018 harvests. The ‘Carlos’ variety juices did not reach the minimum content of 14 °Brix in any of the three harvests studied, and could not, therefore be classified as whole fruit juices.
DOI: 10.6084/m9.figshare.8092202
title: Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes

description: Abstract The snap bean (Phaseolus vulgaris L.) is an economically important legume worldwide due to its good nutritional quality, being considered as a source of protein, fibre, vitamins and minerals. Furthermore, snap beans present high phenolic compound levels and antioxidant activity, factors that contribute in the prevention of the oxidation effects by free radicals. Hence, the present study characterized five snap bean genotypes (UEL 1, UEL 2, UEL 405, UEL 415 and Alessa) with respect to their amino acid concentrations, total phenolic compound contents and antioxidant activities. The amino acid analysis indicated that UEL 415 showed the highest glutamic acid content (12.9 g / 100 g) and UEL 2 the highest histidine content (2.27 g / 100 g). However, only the UEL 1 genotype showed the highest total phenolic compound content (0.492 mg GAE / 100 g) and highest antioxidant activity according to DPPH• radical scavenging (64.71%). The UEL 1, UEL 2 and UEL 415 genotypes presented desirable chemical characteristics for genetic improvement programmes and their commercial exploitation by food industries.
DOI: 10.6084/m9.figshare.10438052
title: Physicochemical characteristics of whole grape juices elaborated from Vitis rotundifolia species

description: Abstract The Vitis rotundifolia grape species have a very characteristic aroma and flavour and are used in the elaboration of juices, jellies and fermented products, as well as their in natura consumption in the United States. In Brazil, however, they are still little known. Due to the potential of the muscadine grapes for the diversification of viticulture and the scarcity of data concerning the quality of their juice, the objective of this work was to evaluate the physical and chemical profile of juices elaborated with the Vitis rotundifolia grape varieties: Regale, Noble, Summit and Carlos. The study was carried out in Epagri-Videira/SC, Brazil with the 2016, 2017 and 2018 harvests. A double factorial (variety x harvest) experimental design was used in a completely randomized format with three replications. The physicochemical analyses carried out were: total acidity (TA), soluble solids content (SS), SS/TA ratio, pH, reducing sugars, density and colour. In relation to pH, ‘Regale’ and ‘Carlos’ presented values that remained in the range from 2.82 to 2.98, while the values were higher for ‘Noble’ and ‘Summit’, reaching 3.30. The titratable acidity of 'Regale' and 'Noble' juices stood out from the other varieties in both evaluated harvests due to their higher acidity levels. For the 2016 harvest only the juice from the ‘Summit’ variety reached a total soluble solids content of 14.00 ºBrix, the minimum content required for commercialization as a whole fruit juice according to Brazilian legislation. The fruits of this variety obtained the highest SS/TA ratio in the three harvests evaluated, with values close to 30, an inverse behaviour to that of the ‘Regale’ juices, which presented the lowest averages for this variable, with values around 10. The red varieties gave rise to more acidic juices as compared to the white varieties. The ‘Summit’ variety presented the best sugar/acidity ratio, presenting aptitude for juice elaboration in the three harvests surveyed. The ‘Regale’ and ‘Noble’ varieties presented losses in productivity and sanitation in the 2016 harvest, although they were apt for juice production in the 2017 and 2018 harvests. The ‘Carlos’ variety juices did not reach the minimum content of 14 °Brix in any of the three harvests studied, and could not, therefore be classified as whole fruit juices.
DOI: 10.6084/m9.figshare.8092202.v1
title: Amino acid concentration, total phenolic compound content and antioxidant activity of snap bean genotypes

description: Abstract The snap bean (Phaseolus vulgaris L.) is an economically important legume worldwide due to its good nutritional quality, being considered as a source of protein, fibre, vitamins and minerals. Furthermore, snap beans present high phenolic compound levels and antioxidant activity, factors that contribute in the prevention of the oxidation effects by free radicals. Hence, the present study characterized five snap bean genotypes (UEL 1, UEL 2, UEL 405, UEL 415 and Alessa) with respect to their amino acid concentrations, total phenolic compound contents and antioxidant activities. The amino acid analysis indicated that UEL 415 showed the highest glutamic acid content (12.9 g / 100 g) and UEL 2 the highest histidine content (2.27 g / 100 g). However, only the UEL 1 genotype showed the highest total phenolic compound content (0.492 mg GAE / 100 g) and highest antioxidant activity according to DPPH• radical scavenging (64.71%). The UEL 1, UEL 2 and UEL 415 genotypes presented desirable chemical characteristics for genetic improvement programmes and their commercial exploitation by food industries.
DOI: 10.6084/m9.figshare.14327256
title: Egg Industry: what is the meaning and use of this term?

description: Abstract In the early 2000s, eggs were rehabilitated as healthy, nutritious and economically accessible food, a rich source of animal protein and an alternative to red meat. The present work aimed to identify if the expression “Egg Industry” is used in academic publications and, if confirmed its use, to which production refers frequently, as well as in what context is used as the theme of scientific articles. For this, a systematic review of the literature was carried out, considering investigations published in the Scopus and Web of Science databases. The results obtained demonstrated that the use of the term “Egg Industry” in scientific articles has been occurring since 1947, being used mainly to designate the commercial production of chicken eggs, whose use presents a growing trend line. The articles focusing on administration, economy, markets and certifications were predominant in the use of the expression “Egg Industry” during the analyzed period.
DOI: 10.6084/m9.figshare.14327256.v1
title: Egg Industry: what is the meaning and use of this term?

description: Abstract In the early 2000s, eggs were rehabilitated as healthy, nutritious and economically accessible food, a rich source of animal protein and an alternative to red meat. The present work aimed to identify if the expression “Egg Industry” is used in academic publications and, if confirmed its use, to which production refers frequently, as well as in what context is used as the theme of scientific articles. For this, a systematic review of the literature was carried out, considering investigations published in the Scopus and Web of Science databases. The results obtained demonstrated that the use of the term “Egg Industry” in scientific articles has been occurring since 1947, being used mainly to designate the commercial production of chicken eggs, whose use presents a growing trend line. The articles focusing on administration, economy, markets and certifications were predominant in the use of the expression “Egg Industry” during the analyzed period.