cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318296.v1
title: Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

description: Abstract The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)® and Bifidobacterium lactis (BB-12)® encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.
DOI: 10.6084/m9.figshare.14318297
title: Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties

description: Abstract Increasing world population has markedly increased the demand for vegetable oils for domestic and industrial purposes. Plant-based vegetable oils have been identified as one of the oils with high nutritive value. Castor plant is one of the oilseed with rich oil content owing to its high monounsaturated fatty acid and bioactive compounds. Its fatty acid profile constitutes mainly of ricinoleic acid and other minor acids such as stearic, palmitic, and oleic acid. Ricinoleic acid of castor oil is unique among all other vegetable oils, making it attractive for a wide spectrum of applications. The predominant triglyceride component in the oil is triricinolein. Minor biological compounds including carotenoid, tocopherol, tocotrienol, phytosterol, phospholipid, phytochemical, and phenolic compounds are present in castor oil. These compounds offer oxidation stability, anti-inflammatory, and antioxidant properties to the oil. The acid, anisidine, iodine, viscosity, and saponification values indicate that castor has good oil quality compared to other vegetable oils. Castor oil composition is influenced by the area of production and method of extraction adopted. The chemical structure of castor oil is centered on the ricinoleic acid and three major functional groups linked by glycerol moiety. More research on the oil’s component is being investigated nevertheless efficient and eco-friendly extraction methods are required. This review, therefore, summarizes the castor oil composition namely the triglyceride, various fatty acids and bioactive compounds, extraction methods, as well as its physicochemical properties.
DOI: 10.6084/m9.figshare.14318297.v1
title: Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties

description: Abstract Increasing world population has markedly increased the demand for vegetable oils for domestic and industrial purposes. Plant-based vegetable oils have been identified as one of the oils with high nutritive value. Castor plant is one of the oilseed with rich oil content owing to its high monounsaturated fatty acid and bioactive compounds. Its fatty acid profile constitutes mainly of ricinoleic acid and other minor acids such as stearic, palmitic, and oleic acid. Ricinoleic acid of castor oil is unique among all other vegetable oils, making it attractive for a wide spectrum of applications. The predominant triglyceride component in the oil is triricinolein. Minor biological compounds including carotenoid, tocopherol, tocotrienol, phytosterol, phospholipid, phytochemical, and phenolic compounds are present in castor oil. These compounds offer oxidation stability, anti-inflammatory, and antioxidant properties to the oil. The acid, anisidine, iodine, viscosity, and saponification values indicate that castor has good oil quality compared to other vegetable oils. Castor oil composition is influenced by the area of production and method of extraction adopted. The chemical structure of castor oil is centered on the ricinoleic acid and three major functional groups linked by glycerol moiety. More research on the oil’s component is being investigated nevertheless efficient and eco-friendly extraction methods are required. This review, therefore, summarizes the castor oil composition namely the triglyceride, various fatty acids and bioactive compounds, extraction methods, as well as its physicochemical properties.
DOI: 10.6084/m9.figshare.14318300.v1
title: Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents

description: Abstract This study was conducted to compare the correlations between antioxidant activity and free radicals. Total Polyphenol and Flavonoid contents were the highest 31.97 ± 1.29 mg TAE/g and 96.1 ± 0.31 mg CE/g in hot water extract, respectively. FRAP activity was highest at 559.17 ± 2.69 mg TE/g in 60% EtOH extract. The RC50 values of DPPH and ABTS radical scavenging activity were lowest at 61.96 ± 5.01 μg/mL in 80% EtOH, 73.81 ± 0.16 μg/mL in 60% EtOH, respectively. The RC50 values of hydrogen peroxide scavenging activity and NO radical scavenging activity were lowest at 265.33 ± 3.88 μg/mL in 60% EtOH and 52.51 ± 8.54 μg/mL in hot water extract, respectively. The total polyphenol and flavonoid contents had significant correlation with the free radical scavenging ability and electron donating ability. On the other hand, there was confirmed significant correlation of free radical and antioxidant activities.
DOI: 10.6084/m9.figshare.14318300
title: Correlation of the free radical and antioxidant activities of Eriobotrya Japonica Lindl. with phenolic and flavonoid contents

description: Abstract This study was conducted to compare the correlations between antioxidant activity and free radicals. Total Polyphenol and Flavonoid contents were the highest 31.97 ± 1.29 mg TAE/g and 96.1 ± 0.31 mg CE/g in hot water extract, respectively. FRAP activity was highest at 559.17 ± 2.69 mg TE/g in 60% EtOH extract. The RC50 values of DPPH and ABTS radical scavenging activity were lowest at 61.96 ± 5.01 μg/mL in 80% EtOH, 73.81 ± 0.16 μg/mL in 60% EtOH, respectively. The RC50 values of hydrogen peroxide scavenging activity and NO radical scavenging activity were lowest at 265.33 ± 3.88 μg/mL in 60% EtOH and 52.51 ± 8.54 μg/mL in hot water extract, respectively. The total polyphenol and flavonoid contents had significant correlation with the free radical scavenging ability and electron donating ability. On the other hand, there was confirmed significant correlation of free radical and antioxidant activities.
DOI: 10.25828/w4y8-w546
title: Survey of Jewish South Africans
DOI: 10.6084/m9.figshare.14318303
title: Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

description: Abstract The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G” moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p &lt; 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p &lt; 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p &lt; 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.
DOI: 10.6084/m9.figshare.14318302.v1
title: Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color

description: Abstract The effect of microwave power, sample thickness, and diameter on drying kinetics, effective moisture diffusivity, and activation energy of apple cylinders for microwave drying were investigated. Also, the effect of the microwave power on the quality of the dried apples was studied by measuring the surface color change and scanning the surface structure. The same mass of fresh apples was dried at different power levels. Two diameters and three thicknesses were studied. Aghbashlo model showed the best fitting for the drying kinetics of apple. The drying time was reduced by increasing the power and the diameter, but the thickness had no clear effect. The effective diffusivity values ranged between 1.47 × 10-7 and 24.4 × 10-7 m2/s. The effective diffusivity increased by increasing the three studied parameters. The parameters' effects on the drying time and the diffusivity were studied using a full factorial experimental design. The power and the diameter had the highest effect on the drying time. However, the thickness had the highest effect on the effective diffusivity.
DOI: 10.6084/m9.figshare.14318303.v1
title: Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

description: Abstract The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G” moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p &lt; 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p &lt; 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p &lt; 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.
DOI: 10.6084/m9.figshare.14318302
title: Study of gala apples (Malus pumila) thin-layer microwave drying: drying kinetics, diffusivity, structure and color

description: Abstract The effect of microwave power, sample thickness, and diameter on drying kinetics, effective moisture diffusivity, and activation energy of apple cylinders for microwave drying were investigated. Also, the effect of the microwave power on the quality of the dried apples was studied by measuring the surface color change and scanning the surface structure. The same mass of fresh apples was dried at different power levels. Two diameters and three thicknesses were studied. Aghbashlo model showed the best fitting for the drying kinetics of apple. The drying time was reduced by increasing the power and the diameter, but the thickness had no clear effect. The effective diffusivity values ranged between 1.47 × 10-7 and 24.4 × 10-7 m2/s. The effective diffusivity increased by increasing the three studied parameters. The parameters' effects on the drying time and the diffusivity were studied using a full factorial experimental design. The power and the diameter had the highest effect on the drying time. However, the thickness had the highest effect on the effective diffusivity.
DOI: 10.6084/m9.figshare.14318251.v1
title: An exploratory study of possible food waste risks in supermarket fruit and vegetable sections

description: Abstract Food waste is an emerging issue in terms of food policy; the most common cause of fruit and vegetable waste at a retailer, in addition to excess stock and consumer behaviour, is the lack of employees certified in food handling. Fruits and vegetables require specific handling and storing to avoid waste. The objective of this work was to survey the employees of fruit and vegetable sections in supermarkets to understand their experience and the reasons they believe products are wasted. The results show that most employees have secondary educations; the average age of these employees is 33 with at least one year working for the company; and no significant correlation was found between age and seniority in the company. In comparison to international supermarkets, national supermarkets train their employees less. Employees perceived the best-selling fruits to be bananas, apples, papayas, melons and pineapples and the vegetables to be tomatoes, onions, green peppers (serrano), and potatoes, which are essential in Mexican cuisine, and their perceptions of best-selling produce were related to waste, probably due to the widespread availability of these types of produce. One of the strategies to avoid wasting fruits and vegetables in good condition is donating them to food banks.
DOI: 10.6084/m9.figshare.14318306
title: Protective Effect of Victory Onion (Allium victorialis L.) Extract on Reproductive System Injury in Male Rats

description: Abstract Aqueous and ethanol extracts of A. victorialis were obtained by reflux extraction. A model of kidney yang deficiency as established by injecting hydrocortisone into male Sprague-Dawley rats. The experimental groups (n=8 rats per group) consisted of blank group, kidney yang deficiency group, and Jingui Shenqi control group (oral administration of Jingui Shenqi herbal preparation). In the treated groups, A. victorialis aqueous or ethanol extract was applied at doses of 1000, 800, or 400 mg/kg. In the model group, kidney yang was associated with loss of appetite, increased drinking water consumption and urine output, and decreased range of activity. With a longer injection time, body weight slowly increased, the body temperature decreased, the response was slow, kyphosis was evident in the back of the bow, and body hair became sparse and lost luster in treated group.
DOI: 10.6084/m9.figshare.14318188.v1
title: Counting and identification of molds and yeasts in dry salted shrimp commercialized in Rio Branco, Acre, Brazil

description: Abstract Dry salted shrimp is a popular food in Acre cuisine, especially as a main ingredient in “tacacá” and “rabada no tucupi”. However, different intrinsic and extrinsic factors can result in accelerated deterioration and microbial proliferation, causing food poisoning to the consumer. The objective was to perform the counting and identification of molds and yeasts in dry salted shrimp in establishments that sell typical foods in the municipality of Rio Branco, state of Acre. Shrimp samples from six establishments were collected in sterile bottles, identified, refrigerated and transported to the Laboratory of Infectious Diseases of Animals at the Federal University of Acre, for the manual counting of colony-forming units and identification of fungal genera. As a result, the number of molds and yeasts in the dried salted shrimp samples varied between 1.0x102 and 1.02x106 CFU/g. Nine fungal genera were identified: Aspergillus, Penicillium, Cladosporium, Malassezia, Fusarium, Exophiala, Candida, Curvularia and Trichosporon. The most frequent were Aspergillus, Penicillium and Cladosporium, these being potential producers of mycotoxins. The presence of molds and yeasts in the samples of dried salted shrimp shows the need for greater hygienic-sanitary rigidity of this fish at different stages of manipulation and processing as preventative measures for public health.
DOI: 10.6084/m9.figshare.14318308
title: CircRNA malignant fibrous histiocytoma amplified Sequence 1 (MFHAS1) reduced inflammatory responses in a Colitis Model via SIRT1/NF-κB

description: Abstract Ulcerative colitis (UC) is a chronic and non-specific inflammatory bowel disease (IBD). Its pathogenesis remains unclear, but its morbidity shows an increasing trend year by year. The pathogenesis of UC may be related to the genetic susceptibility, immune factor and intestinal microflora. In the last few years, an increasing number of studies have examined the relationship between the expression levels of peripheral CircRNA and UC. We aimed to evaluate the efficacy of CircRNA MFHAS1 in colitis and its possible mechanism. The expression of CircRNA MFHAS1 was reduced in colitis, and miR-486-5p expression was also increased in citrobacter rodentium-induced murine colitis. In vitro model, over-expression of CircRNA MFHAS1 reduced inflammatory responses, induced SIRT1 protein expression, and suppressed NF-κB protein expression. However, miR-486-5p CircRNA MFHAS1 suppressed SIRT1 protein expression, and induced NF-κB protein expression in vitro model. The inactivation of SIRT1 reduced the anti-inflammation effects of CircRNA MFHAS1 on inflammatory responses in vitro model. Over-expression of miR-486-5p also reduced the anti-inflammation effects of CircRNA MFHAS1 in vitro model. Our results demonstrated that CircRNA MFHAS1 reduces inflammatory responses in Colitis via SIRT1/NF-κB by miR-486-5p.
DOI: 10.6084/m9.figshare.14318155.v1
title: Description of the antioxidant capacity of Calafate berries (Berberis microphylla) collected in southern Chile

description: Abstract The Berberidaceae family of shrubs has about 20 species present in Chile; however, the Calafate (Berberis microphylla) native to Chilean and Argentinean Patagonia, is the most widely distributed. The objective of this study was to compare the antioxidant capacity of Calafate collected at different locations in southern Chile, specifically Aysén and Magallanes. Methods: 2000 g of Calafate berries were harvested in both regions. The fruit was lyophilized for subsequent quantification of polyphenols, anthocyanins and antioxidant capacity. Results: All parameters evaluated were superior in the samples from Aysén. Conclusion: The results confirm the high content of polyphenolic compounds present in Calafate, with variations according to the geographical area where they grow. The higher antioxidant capacity of the fruit harvested in Aysén could be associated with the abiotic stress present in that location.
DOI: 10.6084/m9.figshare.14318311
title: Mascarpone cheese from sheep's milk - a new option for the consumer

description: Abstract Dairy sheep farming, as well as processing of dairy products, are consolidated activities in Brazil, mainly for the production of cheese and yogurt. Considering that sheep milk has high levels of fat and the need for product diversification, this work aimed to develop a new formulation of mascarpone cheese using sheep's milk, since the basis for this type of cheese is milk cream. The quality of this derivative was monitored for 120 days of storage under refrigeration to evaluate microorganisms that indicate quality and safety, in addition to physical-chemical parameters. The ovine mascarpone cheese showed adequate microbiological results, in accordance with the Brazilian legislation, in addition to high total fat, fat content in the dry extract and protein. The physical-chemical and microbiological parameters remained adequate throughout the storage period under maximum temperatures below 7 °C. Mascarpone cheese was classified by its moisture and fat content in the dry extract as medium moisture or semi-hard cheese and as extra fat or double cream cheese, respectively. The processing, packaging and storage conditions proved to be adequate and provided product stability. In this study a new sheep milk derivative was successfully developed, characterized, tested and proved to be adequate for the market.
DOI: 10.6084/m9.figshare.14318312.v1
title: Assessment of components of Gingko biloba leaves collected from different regions of China that contribute to its antioxidant effects for improved quality monitoring

description: Abstract Ginkgo biloba leaves are commonly used in traditional Chinese medicine. Owing to its wide distribution across China with varying geographical environments and climatic characteristics, G. biloba leaf products have different active ingredients and degrees of activities, which poses a challenge for quality control and standardization. We aimed to identify the key factors contributing to the quality of G. biloba based on assessment of anti-aging and antioxidative components. G. biloba leaf samples collected from 14 different regions in China were analyzed for antioxidant activities by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging assay, and the levels of terpene lactones and flavonoids were quantified by ultra-performance liquid chromatography-tandem mass spectroscopy and high performance liquid chromatography. Correlation analysis attributed the antioxidant activity of G. biloba leaf samples of different origins to isoginkgetin and ginkgetin, which also affected the matrix metalloproteinase-1 levels of fibroblasts, determined using enzyme-linked immunosorbent assay and reverse transcription-polymerase chain reaction. Therefore, appropriate quality control of a collected G. biloba sample could be achieved by determining the levels of isoginkgetin and ginkgetin as anti-aging and antioxidant components. The results further provide a foundation for the application of G. biloba leaves as an antioxidant raw material.
DOI: 10.6084/m9.figshare.14318312
title: Assessment of components of Gingko biloba leaves collected from different regions of China that contribute to its antioxidant effects for improved quality monitoring

description: Abstract Ginkgo biloba leaves are commonly used in traditional Chinese medicine. Owing to its wide distribution across China with varying geographical environments and climatic characteristics, G. biloba leaf products have different active ingredients and degrees of activities, which poses a challenge for quality control and standardization. We aimed to identify the key factors contributing to the quality of G. biloba based on assessment of anti-aging and antioxidative components. G. biloba leaf samples collected from 14 different regions in China were analyzed for antioxidant activities by the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging assay, and the levels of terpene lactones and flavonoids were quantified by ultra-performance liquid chromatography-tandem mass spectroscopy and high performance liquid chromatography. Correlation analysis attributed the antioxidant activity of G. biloba leaf samples of different origins to isoginkgetin and ginkgetin, which also affected the matrix metalloproteinase-1 levels of fibroblasts, determined using enzyme-linked immunosorbent assay and reverse transcription-polymerase chain reaction. Therefore, appropriate quality control of a collected G. biloba sample could be achieved by determining the levels of isoginkgetin and ginkgetin as anti-aging and antioxidant components. The results further provide a foundation for the application of G. biloba leaves as an antioxidant raw material.