cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.11678694.v1
title: Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design

description: Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental design of mixtures. Merlot wine was used to evaluate the changes on monomeric flavan-3-ol, turbidity and anthocyanin levels promoted by the fining compounds. For all the parameters, the adjusted models showed influence of the combination of the three fining agents. Together, bentonite and PVPP have synergistic effect on the reduction in monomeric flavanol levels. Such synergistic effect was also observed with PPI and PVPP combination for the reduction in turbidity. However, for this same characteristic (turbidity), the combination of PPI and bentonite has antagonistic effect. To achieve broader wine fining objectives, the simultaneous optimization of the three response variables demonstrated the importance of the presence of the three refining agents in the following proportions: 25% PPI, 43% PVPP and 32% Bentonite. The isolated use of these additives would not result in the same effect on the three studied variables.
DOI: 10.6084/m9.figshare.11678697
title: Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

description: Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing.
DOI: 10.3886/e120762v1
title: Predictors of Eviction Orders

description: This is a sample of 344 tenants in 5 Dutch cities who received a second notification from a bailiff because of their rent arrears. Ten potential risk factors are included, that were used to test which factors predict if a tenant receives an eviction order 6 months later.<br>Tenants were interviewed between November 2011 and February 2013, and six month after each interview, the tenant's housing association was asked (with written permission from the tenant) if an eviction order was issued for the tenant.
description: Tenants of housing associations in 5 Dutch cities who received a second notification from a bailiff because of their rent arrears.
DOI: 10.6084/m9.figshare.11678697.v1
title: Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

description: Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the unsaturated fatty acids among which oleic acid (18:1n-9) and linoleic acid (18:6) were predominant. The principal component analysis allowed to discriminate the different varieties of chocolate according to the profile of fatty acids. The thermogravimetric analysis of the samples showed a similar profile. The differences found in the samples of chocolates were attributed to factors such as the fruit maturation process, the cocoa variety and to which they were subjected during processing.
DOI: 10.6084/m9.figshare.11678691
title: Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks

description: Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace partially sucrose with food additives, such as low- and no-calorie sweeteners (LNCS). As a consequence, there has been an increase of their consumption, which has made regulatory agencies to evaluate their exposure and possible consequences. At the same time, speculations about adverse effects, such as carcinogenicity, preterm delivery and metabolic changes involving appetite, weight increase and glucose intolerance, have been published. This scenario led ILSI Brasil to organize a meeting to update scientific knowledge on the safety of LNCS and to promote discussions among academia, regulatory bodies and food industries to clarify currently controversial information. The results of this initiative are presented in this review. It is suggested that LNCS, when used according to recommendations provided by scientific committees and regulatory authorities are considered safe. Further studies are required to evaluate the current level of exposure in general population and specific ones as children.
DOI: 10.6084/m9.figshare.11678688
title: Characterization of Nanocellulose Obtained from Cereus Forbesii (a South American cactus)

description: Crystalline cellulose nanofibers are obtained from the bark of Cereus Forbesii, a cactus native to the arid areas of South America. The obtaining of cellulose nanofibers was carried out in several steps: pretreatment of the raw material, elimination of hemicellulose and lignin to obtain cellulose, and an acid hydrolysis of cellulose to obtain crystalline cellulose nanofibers. The cellulose nanofibers obtained have a crystallinity index of 82% and a nanofiber diameter of 18 nm. An average crystallite size of 6 nm was calculated for the crystalline domains that form cellulose nanofibers. The high crystallinity of the obtained cellulose nanofibers makes the sample very homogeneous and decomposes in a relatively narrow temperature range (between 290°C and 375°C). The complete degradation of crystalline cellulose polymer chains takes place between 375°C and 600°C. The morphological and structural studies are carried out by scanning electron microscopy of field emission, infrared spectrometry with Fourier transform, and powder X-ray diffraction. The thermal stability of the samples is determined by thermogravimetric analysis.
DOI: 10.6084/m9.figshare.11678691.v1
title: Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks

description: Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace partially sucrose with food additives, such as low- and no-calorie sweeteners (LNCS). As a consequence, there has been an increase of their consumption, which has made regulatory agencies to evaluate their exposure and possible consequences. At the same time, speculations about adverse effects, such as carcinogenicity, preterm delivery and metabolic changes involving appetite, weight increase and glucose intolerance, have been published. This scenario led ILSI Brasil to organize a meeting to update scientific knowledge on the safety of LNCS and to promote discussions among academia, regulatory bodies and food industries to clarify currently controversial information. The results of this initiative are presented in this review. It is suggested that LNCS, when used according to recommendations provided by scientific committees and regulatory authorities are considered safe. Further studies are required to evaluate the current level of exposure in general population and specific ones as children.
DOI: 10.6084/m9.figshare.11678688.v1
title: Characterization of Nanocellulose Obtained from Cereus Forbesii (a South American cactus)

description: Crystalline cellulose nanofibers are obtained from the bark of Cereus Forbesii, a cactus native to the arid areas of South America. The obtaining of cellulose nanofibers was carried out in several steps: pretreatment of the raw material, elimination of hemicellulose and lignin to obtain cellulose, and an acid hydrolysis of cellulose to obtain crystalline cellulose nanofibers. The cellulose nanofibers obtained have a crystallinity index of 82% and a nanofiber diameter of 18 nm. An average crystallite size of 6 nm was calculated for the crystalline domains that form cellulose nanofibers. The high crystallinity of the obtained cellulose nanofibers makes the sample very homogeneous and decomposes in a relatively narrow temperature range (between 290°C and 375°C). The complete degradation of crystalline cellulose polymer chains takes place between 375°C and 600°C. The morphological and structural studies are carried out by scanning electron microscopy of field emission, infrared spectrometry with Fourier transform, and powder X-ray diffraction. The thermal stability of the samples is determined by thermogravimetric analysis.
DOI: 10.6084/m9.figshare.11678679
title: Preparation and Delayed Release Study on Pancreatin Encapsulated into Alginate, Carrageenan and Pectin Hydrogels

description: In this study, biopolymer-based pH-sensitive hydrogels have been successfully prepared using alginate, κ-carrageenan and pectin aimed at the encapsulation of pancreatin (hydrolytic enzymes like α-amylase, lipase and protease) so as to preserve enzymatic activities. Hydrogels have been characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), swelling degree and swelling profile. Encapsulation efficiency and in vitro studies on delayed release have also been evaluated. All hydrogels presented low swelling degree and enzyme release in a gastric medium. On the other hand, high swelling degree and enzyme release were observed in an intestinal medium. Alginate hydrogel achieved optimal results concerning encapsulation efficiency (18, 68 and 53% for α-amylase, lipase and protease, respectively) and delayed release (363, 7,673 and 17,497 U for α-amylase, lipase and protease, respectively) which has been afterwards compared to a commercial pancreatin formulation (CreonTM 10,000). Thus, it presented better performance than its commercial formulation, mainly in respect of lipase.
DOI: 10.6084/m9.figshare.11678679.v1
title: Preparation and Delayed Release Study on Pancreatin Encapsulated into Alginate, Carrageenan and Pectin Hydrogels

description: In this study, biopolymer-based pH-sensitive hydrogels have been successfully prepared using alginate, κ-carrageenan and pectin aimed at the encapsulation of pancreatin (hydrolytic enzymes like α-amylase, lipase and protease) so as to preserve enzymatic activities. Hydrogels have been characterized by Fourier transform infrared spectroscopy (FTIR), thermogravimetric analysis (TGA), scanning electron microscopy (SEM), swelling degree and swelling profile. Encapsulation efficiency and in vitro studies on delayed release have also been evaluated. All hydrogels presented low swelling degree and enzyme release in a gastric medium. On the other hand, high swelling degree and enzyme release were observed in an intestinal medium. Alginate hydrogel achieved optimal results concerning encapsulation efficiency (18, 68 and 53% for α-amylase, lipase and protease, respectively) and delayed release (363, 7,673 and 17,497 U for α-amylase, lipase and protease, respectively) which has been afterwards compared to a commercial pancreatin formulation (CreonTM 10,000). Thus, it presented better performance than its commercial formulation, mainly in respect of lipase.
DOI: 10.6084/m9.figshare.11678673
title: Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract

description: Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were evaluated by ANOVA and PCA, grouping the beverages into four groups according to their physicochemical properties and three groups according to mineral levels. It is suggested that the most adequate treatments contain between 20 and 34% of red rice extract and from 26 to 54% of whey because of their lower copper contents.
DOI: 10.6084/m9.figshare.11678676
title: Integrative Approach Based on Simplex-Centroid Design, ESI-MS and Chemometric Analysis for Comprehensive Characterization of Phenolic Compounds from Endopleura uchi Bark

description: Endopleura uchi (Huber) Cuatrec. is an Amazonian medicinal plant with restricted distribution to the North Region of Brazil. Its bark is commonly used as natural medicines for the treatment of many diseases. Although widely investigated from the phytochemical viewpoint, the knowledge regarding the phenolic content remains unexplored. In order to access the phenolic composition of E. uchi bark, an integrative approach based on simplex-centroid design, direct infusion electrospray ionization mass spectrometry (ESI-MS) and chemometric analysis was adopted. In addition, the extracts were evaluated to total phenolic content and antioxidant activity. The multivariate analysis pointed to the ethanol-based extracts as the most representative for phenolic compounds, with 3,5-di-O-galloylquinic acid (2), gallic acid (4), 5-galloylquinic acid (5) and gallocatechin gallate (6) tentatively identified by MS analysis, all described for the ﬁrst time in E. uchi. Besides, pure ethanol extract presented highest total phenolic content (TPC = 133.61 ± 0.3 mg GAE 100 g-1) and antioxidant activity (half maximal inhibitory concentration, IC50 = 9.32 ± 0.15). The integrative approach proposed to this work provided an effective way to assess the phenolic compounds of E. uchi bark, therefore, improving the knowledge regarding phenolic content in this Amazonian medicinal plant.
DOI: 10.6084/m9.figshare.11678670
title: Innovation policy for the mining sector in Brazil: a comparative analysis with Sweden centered on the interactions of involved agents

description: Abstract This article examines the innovation policy for the mining sector in Brazil. The specific objectives are to characterize the innovation policy for the sector; identify the priorities of each agent (university, industry, and government) for policy formulation and execution, and to verify, in their perception, the challenges for improvement of the mining policy. The research adopts a qualitative approach, using the Triple Helix model of innovation as the theoretical background. The Brazilian case is analyzed using Sweden as a benchmark. Relevant strategic documents were collected and 18 interviews were conducted in Brazil and Sweden. The agents perceive the innovation policy in Brazil as something ephemeral, reactive and lacking in structure. The comparison between the Swedish and the Brazilian innovation agenda for the sector reveals that the Swedish is much broader, including technological and non-technological innovations. The Swedish agenda emphasizes the need to go beyond a strictly economic concern (business competitiveness and industrial policy) in the mining sector. Swedes highlight not only the environmental dimension but also the social dimension when proposing “socially sustainable mining regions.” In both Brazil and Sweden, the low social acceptance of mining and the lack of long-term continuity of innovation policies are important challenges to be overcome.
DOI: 10.6084/m9.figshare.11678673.v1
title: Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract

description: Abstract Fermented dairy beverages added with red rice extract and whey were the developed, physicochemical and microbiological properties were evaluated. A central composite rotatable design was applied, using nine treatments with three replicates. The pH indicated that the beverages could be consumed without the addition of preservative for up to 28 days of storage. The beverages are characterized as partially skimmed, with high protein content, zinc, manganese and copper levels, similar potassium and iron levels and low sodium, magnesium and calcium levels, if compared to the recommended daily index. The absence of pathogens and numbers of viable lactic acid bacteria above the established minimum level were observed. The physicochemical parameters were evaluated by ANOVA and PCA, grouping the beverages into four groups according to their physicochemical properties and three groups according to mineral levels. It is suggested that the most adequate treatments contain between 20 and 34% of red rice extract and from 26 to 54% of whey because of their lower copper contents.
DOI: 10.6084/m9.figshare.11678676.v1
title: Integrative Approach Based on Simplex-Centroid Design, ESI-MS and Chemometric Analysis for Comprehensive Characterization of Phenolic Compounds from Endopleura uchi Bark

description: Endopleura uchi (Huber) Cuatrec. is an Amazonian medicinal plant with restricted distribution to the North Region of Brazil. Its bark is commonly used as natural medicines for the treatment of many diseases. Although widely investigated from the phytochemical viewpoint, the knowledge regarding the phenolic content remains unexplored. In order to access the phenolic composition of E. uchi bark, an integrative approach based on simplex-centroid design, direct infusion electrospray ionization mass spectrometry (ESI-MS) and chemometric analysis was adopted. In addition, the extracts were evaluated to total phenolic content and antioxidant activity. The multivariate analysis pointed to the ethanol-based extracts as the most representative for phenolic compounds, with 3,5-di-O-galloylquinic acid (2), gallic acid (4), 5-galloylquinic acid (5) and gallocatechin gallate (6) tentatively identified by MS analysis, all described for the ﬁrst time in E. uchi. Besides, pure ethanol extract presented highest total phenolic content (TPC = 133.61 ± 0.3 mg GAE 100 g-1) and antioxidant activity (half maximal inhibitory concentration, IC50 = 9.32 ± 0.15). The integrative approach proposed to this work provided an effective way to assess the phenolic compounds of E. uchi bark, therefore, improving the knowledge regarding phenolic content in this Amazonian medicinal plant.
DOI: 10.6084/m9.figshare.11678670.v1
title: Innovation policy for the mining sector in Brazil: a comparative analysis with Sweden centered on the interactions of involved agents

description: Abstract This article examines the innovation policy for the mining sector in Brazil. The specific objectives are to characterize the innovation policy for the sector; identify the priorities of each agent (university, industry, and government) for policy formulation and execution, and to verify, in their perception, the challenges for improvement of the mining policy. The research adopts a qualitative approach, using the Triple Helix model of innovation as the theoretical background. The Brazilian case is analyzed using Sweden as a benchmark. Relevant strategic documents were collected and 18 interviews were conducted in Brazil and Sweden. The agents perceive the innovation policy in Brazil as something ephemeral, reactive and lacking in structure. The comparison between the Swedish and the Brazilian innovation agenda for the sector reveals that the Swedish is much broader, including technological and non-technological innovations. The Swedish agenda emphasizes the need to go beyond a strictly economic concern (business competitiveness and industrial policy) in the mining sector. Swedes highlight not only the environmental dimension but also the social dimension when proposing “socially sustainable mining regions.” In both Brazil and Sweden, the low social acceptance of mining and the lack of long-term continuity of innovation policies are important challenges to be overcome.
DOI: 10.6084/m9.figshare.11678640
title: Sensitivity and specificity of the Brazilian version of the Montreal Cognitive Assessment – Basic (MoCA-B) in chronic kidney disease

description: Abstract Introduction Cognitive impairment in chronic kidney disease (CKD) is commonly associated with neuropsychiatric disorders. As a complex pathology, at all stages of CKD patients need to have a good understanding of the need for drug and nutritional adherence. Cognitive screening is the starting point for detection of cognitive impairments. Objective To determine the specificity and sensitivity of the Brazilian Portuguese version of the Montreal Cognitive Assessment – Basic (MoCA-B) for identification of cognitive impairment in the CKD population. Methods This was a cross-sectional study with 163 CKD patients undergoing hemodialysis treatment. The Mini-Mental State Examination (MMSE) and MoCA-B were administered. Results The MoCA-B has reliable internal consistency (Cronbach’s alpha = 0.74). A cutoff point of ≤ 21 points provides the best sensitivity and specificity for detection of cognitive impairment. The education variable had less impact on the total MoCA-B score than on the total MMSE score. Conclusions The MoCA-B is a suitable screening instrument for evaluating the global cognition of hemodialysis patients. The results can help health professionals to conduct evaluations and plan clinical management.