cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317769.v1
title: Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

description: Abstract This study aimed at brewing wheat beer with cashew peduncle (CP) and orange peel (OP). Six formulations (F) were assessed for their physicochemical characteristics and total amount of polyphenols and antioxidant activity. The flavors of F1 and F6 were evaluated via sensory analysis. The results showed that the evaluated beers were in accordance with the parameters required by the Brazilian legislation. Moreover, the addition of CP and OP improved total amounts of polyphenols, antioxidant activity, and flavor. We conclude that the use of by-products from the food industry brings new possibilities of innovation into the beverage sector.
DOI: 10.6084/m9.figshare.14317772.v1
title: Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

description: Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.
DOI: 10.6084/m9.figshare.14317772
title: Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella

description: Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.
DOI: 10.6084/m9.figshare.14317774.v1
title: Effect of pumpkin seed oil on cholesterol fractions and systolic/diastolic blood pressure

description: Abstract Pumpkin seed oil (PSO) is high in unsaturated fatty acids and plant sterols, which have numerous cardiovascular benefits. The study explores the hypothesis by investigating effects of consumption of 1000 mg of PSO on total cholesterol (TC), low density lipoprotein (LDL), high density lipoprotein (HDL), systolic (SBP) and diastolic (DBP) blood pressure ((BP). PSO has high oxidative stability and contains favorable essential fatty acids profile along with sterols and tocopherols. One hundred and twenty-seven participants 39 to 63 years old, with varying degree of one or multiple medical conditions including dyslipidemia, hypertension, diabetes and obesity were randomly selected and assigned among case and control groups. Both groups were biochemically, anthropometrically and clinically assessed pre and post intervention. Group 1 (cases) (n=63) was administered 1000 mg of PSO along with recommendations for healthy diet and lifestyle whereas Group 2 (controls) (n=64), was only provided with dietary and lifestyle changes. Analysis of cases baseline and endpoint data revealed advantageous effect of intervention. Cases data showed a significant reduction in endpoint LDL and DBP values along with a likewise significant increase in HDL cholesterol. Experiment results revealed PSO possessed hypolipidemic and anti-hypertensive activity as it lowered DBP and LDL and increased HDL levels.
DOI: 10.6084/m9.figshare.14317774
title: Effect of pumpkin seed oil on cholesterol fractions and systolic/diastolic blood pressure

description: Abstract Pumpkin seed oil (PSO) is high in unsaturated fatty acids and plant sterols, which have numerous cardiovascular benefits. The study explores the hypothesis by investigating effects of consumption of 1000 mg of PSO on total cholesterol (TC), low density lipoprotein (LDL), high density lipoprotein (HDL), systolic (SBP) and diastolic (DBP) blood pressure ((BP). PSO has high oxidative stability and contains favorable essential fatty acids profile along with sterols and tocopherols. One hundred and twenty-seven participants 39 to 63 years old, with varying degree of one or multiple medical conditions including dyslipidemia, hypertension, diabetes and obesity were randomly selected and assigned among case and control groups. Both groups were biochemically, anthropometrically and clinically assessed pre and post intervention. Group 1 (cases) (n=63) was administered 1000 mg of PSO along with recommendations for healthy diet and lifestyle whereas Group 2 (controls) (n=64), was only provided with dietary and lifestyle changes. Analysis of cases baseline and endpoint data revealed advantageous effect of intervention. Cases data showed a significant reduction in endpoint LDL and DBP values along with a likewise significant increase in HDL cholesterol. Experiment results revealed PSO possessed hypolipidemic and anti-hypertensive activity as it lowered DBP and LDL and increased HDL levels.
DOI: 10.6084/m9.figshare.14317777
title: Risk perception related to food

description: Abstract There is no human activity that is risk free, including those most trivial and essential for survival, such as eating. Various factors impact the risk perception of a population, such as whether the risk is voluntary, known, brings some benefits or whether the information about the risk is provided by sources seen as trusted. Furthermore, regional and cultural aspects, gender and age can also have an impact on risk perception, and the level of scientific knowledge of the individual about the risks has in many cases little impact on the risk perception. In most countries, the perception of consumers to certain risks present in food, including genetically modified organisms (GMO), pesticides and food additives is high, probably due to the lack of confidence on the industry and governmental authorities that are responsible to control the risks. Food that are considered more natural, such as organic food and “GMO free”, are normally perceived as less risky/more healthy. Knowing the perception of the population regarding the risks present in food is essential to design clear and transparent risk communication strategies, which should consider, in addition to scientific information, the subjective aspects that affects the risk perception.
DOI: 10.6084/m9.figshare.14317777.v1
title: Risk perception related to food

description: Abstract There is no human activity that is risk free, including those most trivial and essential for survival, such as eating. Various factors impact the risk perception of a population, such as whether the risk is voluntary, known, brings some benefits or whether the information about the risk is provided by sources seen as trusted. Furthermore, regional and cultural aspects, gender and age can also have an impact on risk perception, and the level of scientific knowledge of the individual about the risks has in many cases little impact on the risk perception. In most countries, the perception of consumers to certain risks present in food, including genetically modified organisms (GMO), pesticides and food additives is high, probably due to the lack of confidence on the industry and governmental authorities that are responsible to control the risks. Food that are considered more natural, such as organic food and “GMO free”, are normally perceived as less risky/more healthy. Knowing the perception of the population regarding the risks present in food is essential to design clear and transparent risk communication strategies, which should consider, in addition to scientific information, the subjective aspects that affects the risk perception.
DOI: 10.6084/m9.figshare.14317778
title: Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

description: Abstract This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and desorption time were optimized by single factor-experiments to determine the range of extraction temperature. Built on insights from the single factor-experiments, the response surface methodology was further used to optimize the extraction temperature, extraction time, and equilibrium time of HS-SPME. The results showed that the optimal HS-SPME conditions for extracting volatile terpenoids from LMIF were: 50/30 μm of DVB/CAR/PDMS SPME fiber, 2.0 g of added sodium chloride, desorption at a temperature of 250 °C for 3 min, extraction and equilibrium temperature of 46 °C, extraction time of 36 min, and equilibrium time of 20 min. Under the above conditions, the predicted value of extraction was 66.92, while the experimental value was 65.78. The prediction value matched well with the experimental value with good repeatability. The designed model was proven to be valid, which can be applied for future extraction of aroma compounds from IMIF.
DOI: 10.6084/m9.figshare.14317778.v1
title: Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit

description: Abstract This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and desorption time were optimized by single factor-experiments to determine the range of extraction temperature. Built on insights from the single factor-experiments, the response surface methodology was further used to optimize the extraction temperature, extraction time, and equilibrium time of HS-SPME. The results showed that the optimal HS-SPME conditions for extracting volatile terpenoids from LMIF were: 50/30 μm of DVB/CAR/PDMS SPME fiber, 2.0 g of added sodium chloride, desorption at a temperature of 250 °C for 3 min, extraction and equilibrium temperature of 46 °C, extraction time of 36 min, and equilibrium time of 20 min. Under the above conditions, the predicted value of extraction was 66.92, while the experimental value was 65.78. The prediction value matched well with the experimental value with good repeatability. The designed model was proven to be valid, which can be applied for future extraction of aroma compounds from IMIF.
DOI: 10.6084/m9.figshare.14317780.v1
title: Inclusion of dehydrated mix of tilapia and salmon in pizzas

description: Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality.
DOI: 10.6084/m9.figshare.14317780
title: Inclusion of dehydrated mix of tilapia and salmon in pizzas

description: Abstract The objective of this study was to evaluate the nutritional, sensorial and microbiological characteristics of pizzas with the inclusion of dehydrated mix of salmon and tilapia in the dough. Tilapia and salmon carcasses were cooked, pressed, ground, dehydrated and crushed, and a mixture of salmon (20%) and tilapia (80%) was made. This mix was included in the pizza dough at different levels (0%, 5%, 10%, 15% and 20%) and afterwards the toppings were added.In the dough composition, protein, ash and phosphorus levels rose linearly, while lipids, carbohydrates and caloric value of the dough samples decreased linearly as the mix levels increased. In pizzas, the moisture, lipids and carbohydrates contents were not different. Protein and ash contents presented a linear behavior. The inclusion of the mix was effective in reducing the saturated fatty acids and raising the content of polyunsaturated fatty acids. There was no difference between the pizzas for the sensorial attributes analysed. Therefore, the inclusion of up to 20% of dehydrated mix of tilapia and salmon added protein, minerals, and polyunsaturated fatty acids and maintained the acceptance of the pizza dough samples, which makes possible the preparation of a food product with health claims and good sensorial quality.
DOI: 10.6084/m9.figshare.14317783
title: Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

description: Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.
DOI: 10.6084/m9.figshare.14317783.v1
title: Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products

description: Abstract Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots of health beneficial compounds, however, high moisture content limits its use. Drying is a low cost and great potential alternative for using. This study aimed to evaluate the phenolic compounds content, in vitro antioxidant capacity and total carotenoid, anthocyanins and vitamin C contents of pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, fresh and oven dried at 55 °C. Phenolic compounds, total carotenoids, anthocyanins, vitamin C contents and the antioxidant capacity of flours, were also significantly higher, indicating that the drying process promoted the concentration of these components, and constitute an excellent alternative to use these coproducts as a source of nutrients.
DOI: 10.6084/m9.figshare.14317784
title: Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

description: Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ability. Microbial transglutaminase (MTGase) was added at different concentrations to improve the gelation process at two different settings/thermal treatments to make suitable texture PPI gels as a base for various meat and/or seafood analogues. SDS-PAGE analysis indicated that MTGase activity was focused on the polymerization of vicilins and legumins resulting in the promotion of new intermolecular protein complexes (increase in β-sheet aggregates). Rheological data showed that at 23% PPI with 5 and 7 U/g protein of MTGase the gel strength increased in terms of breaking force and complex modulus. It also improved the conformational stability and flexibility of their gel networks. The results suggest that appropriate gels with 23% PPI could be obtained adding 5 U/g MTGase able to be used as meat and/or seafood analogues.
DOI: 10.6084/m9.figshare.14317784.v1
title: Gelation of commercial pea protein isolate: effect of microbial transglutaminase and thermal processing

description: Abstract In the studied commercial pea protein isolate (PPI) some physicochemical modifications are induced in the protein structure during its processing. That fact would result into a reduction of proteins techno-functional properties. It has been evidenced by Differential Scanning Calorimetry the protein denaturation what gives as a result poor gelling ability. Microbial transglutaminase (MTGase) was added at different concentrations to improve the gelation process at two different settings/thermal treatments to make suitable texture PPI gels as a base for various meat and/or seafood analogues. SDS-PAGE analysis indicated that MTGase activity was focused on the polymerization of vicilins and legumins resulting in the promotion of new intermolecular protein complexes (increase in β-sheet aggregates). Rheological data showed that at 23% PPI with 5 and 7 U/g protein of MTGase the gel strength increased in terms of breaking force and complex modulus. It also improved the conformational stability and flexibility of their gel networks. The results suggest that appropriate gels with 23% PPI could be obtained adding 5 U/g MTGase able to be used as meat and/or seafood analogues.
DOI: 10.6084/m9.figshare.14317786
title: Enrichment of fishburgers with proteins from surimi washing water

description: Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.
DOI: 10.6084/m9.figshare.14317786.v1
title: Enrichment of fishburgers with proteins from surimi washing water

description: Abstract The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.
DOI: 10.6084/m9.figshare.14317790
title: Spices as natural additives for beef burger production

description: Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%). The products were analyzed for total bacterial count (TBC) on days 0, 7 and 15 (storage at 4 °C) and 0, 15 and 60 (storage at -30 °C) and, for rancidity, on days 0, 30 and 60 (storage at -30 °C). The acceptance of the sensory attributes and the purchase intent were evaluated using hedonic scales. All burgers formulated with spices and kept at 4 °C had lower TBC than the control formulation, whereas for those stored at -30 °C, the same occurred only with the ginger-made ones. Lower lipid oxidation was found for the formulations containing the spices. Control and ginger formulations led the acceptance of the tasters for the attributes appearance and color, besides that, aroused greater interest in the purchase intention trial. It was concluded that the addition of spices reduced TBC and delayed the lipid oxidation of hamburgers, and that the products elaborated with ginger had the highest sensory acceptance and purchase intention indexes.