cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318629
title: Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis

description: Abstract This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.
DOI: 10.6084/m9.figshare.14318629.v1
title: Relations between nutrients and bioactive compounds of commercial tomato varieties by the Principal Component Analysis

description: Abstract This study evaluated relations among nutrients, bioactive compounds and antioxidant activity of commercial tomato varieties grown in field conditions in order to identify their biological potential by the Principal Component Analysis (PCA). Four commercial tomato varieties (Long Life, Italian, Khaki and Cherry), homogenized by their maturation stage (color, sugar/acidity ratio and pH) were evaluated regarding macro components (sugars, pectin and minerals) and functional ones (carotenoids, phenolic compounds and ascorbic acid). Cherry tomatoes stood out for their pectin and lycopene contents and their sugar/acidity ratio. Tomato samples were good sources of Cu and Ca. The PCA showed that the antioxidant potential of phenolic compounds was related to protocatecoic acid and quercetin concentrations. Italian and Cherry varieties stood out for their carotenoid contents. In field conditions, Cherry and Italian tomatoes were the best sources of functional compounds among the most common varieties found in the human diet.
DOI: 10.6084/m9.figshare.14318631
title: Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production

description: Abstract Currently, there is a deficiency of protein, vitamins, macro- and microelements in the diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that have a high nutritional value, are a source of protein, minerals and vitamins, etc. Therefore, the rational use of co-products in the production of meat products is relevant in terms of solving the problem of the growing demand for protein. The article is devoted to the development of two new types of sausages. Based on the research results, a recipe for two new types of meat products has been developed using liver and carrots. In the finished meat products, organoleptic indicators, pH, moisture, ash, fat, protein, vitamins, minerals, carbohydrates, sodium nitrite were determined. It was revealed that at the technological stages of the manufacture of meat products, biochemical processes occur that determine a decrease in the level of amino acids, the content of proteins, fats, vitamins, etc. The qualitative and quantitative composition of free and bound amino acids of proteins of meat products is determined, their usefulness in relation to essential and limiting amino acids, the content of proteins, fats, carbohydrates, etc. is indicated.
DOI: 10.6084/m9.figshare.14318631.v1
title: Development of new types of combined meat products and dynamic changes depending of their indicators on various technological stages of production

description: Abstract Currently, there is a deficiency of protein, vitamins, macro- and microelements in the diet of people. When processing and manufacturing meat, a large amount of co-products is obtained that have a high nutritional value, are a source of protein, minerals and vitamins, etc. Therefore, the rational use of co-products in the production of meat products is relevant in terms of solving the problem of the growing demand for protein. The article is devoted to the development of two new types of sausages. Based on the research results, a recipe for two new types of meat products has been developed using liver and carrots. In the finished meat products, organoleptic indicators, pH, moisture, ash, fat, protein, vitamins, minerals, carbohydrates, sodium nitrite were determined. It was revealed that at the technological stages of the manufacture of meat products, biochemical processes occur that determine a decrease in the level of amino acids, the content of proteins, fats, vitamins, etc. The qualitative and quantitative composition of free and bound amino acids of proteins of meat products is determined, their usefulness in relation to essential and limiting amino acids, the content of proteins, fats, carbohydrates, etc. is indicated.
DOI: 10.6084/m9.figshare.14318628
title: Type I caramel products of maltose and sucrose with water and their antioxidant activities

description: Abstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.
DOI: 10.6084/m9.figshare.14318634
title: Clove (Eugenia caryophyllus) essential oil in diets for Nile tilapia (Oreochromis niloticus) improves fillet quality

description: Abstract This study evaluated the effect of including clove essential oil (EOcl) in Nile tilapia diets on animal performance and antioxidant power, lipid oxidation, gene expression, texture, pH, color and sensory analysis in fillets. Three levels of EOcl in the diets were evaluated (0.70, 1.05 and 1.40 g/kg), provided over three periods before slaughtering the animals (15, 45 and 60 days). The antioxidant power in the diets increased after including EOcl. There was an interaction effect between the level and period of inclusion of EOcl on the antioxidant power and lipid oxidation of fillets stored up to 14 days after slaughter. Lipid oxidation was reduced by 43.3% compared with the control group. EOcl inclusion in the diet, regardless of level and period, improved texture and promote less gene expression of catalase and glutathione synthetase. This demonstrates that the antioxidant in the tilapia diet acts against the oxidative stress process. Considering the results for the interactions and parameters evaluated, including 1.05 g/kg of clove essential oil in the rations for 15 days before slaughter is indicated because it contributes to a higher fillet quality.
DOI: 10.6084/m9.figshare.14318635
title: Rheometry nutrition and gluten microstructure trends in wheat cultivars

description: Abstract Wheat based products are consumed as staple food in most the of Asians countries, hence different wheat cultivars are purposely developed to meet the diverse ecological conditions. These cultivars carry difference in their rheometry nutrition and gluten microstructure that affect the overall product quality. In the present investigation ten wheat varieties were selected from two most common ecological zones i.e. rain fed and irrigated. In general, non-significant differences were observed in most of nutritional parameters however, tremendous variations were studied in rheometry and functional features. More than fifteen parameters were linked through Principal Competent Analysis (PCA) which has segregated the cultivars in to four groups. Analyses of secondary structure of gluten were also analysed through Fourier Transform Infrared spectroscopy (FTIR) and hierarchical cluster for FTIR gluten structure divided wheat cultivars in three groups. Results revealed that wheat cultivars (Borlog-2015 and Zincole-2016) having high protein contents (15%), more water absorption capacity (72.0%), dough development time (11.2 min), stability time (15 min) and mixing tolerance index (11.0 min) made their own cluster and showed variable spectra estimated between the 1750 to 1500 cm-1. On the bases of findings of both PCA model and clustering of FTIR proteins, it was revealed these two cultivars are suited for bread making. In contradiction to above features other two cultivars (Pirsabak-2005 and Wafaq-2001) were found good for making biscuits.
DOI: 10.6084/m9.figshare.14318635.v1
title: Rheometry nutrition and gluten microstructure trends in wheat cultivars

description: Abstract Wheat based products are consumed as staple food in most the of Asians countries, hence different wheat cultivars are purposely developed to meet the diverse ecological conditions. These cultivars carry difference in their rheometry nutrition and gluten microstructure that affect the overall product quality. In the present investigation ten wheat varieties were selected from two most common ecological zones i.e. rain fed and irrigated. In general, non-significant differences were observed in most of nutritional parameters however, tremendous variations were studied in rheometry and functional features. More than fifteen parameters were linked through Principal Competent Analysis (PCA) which has segregated the cultivars in to four groups. Analyses of secondary structure of gluten were also analysed through Fourier Transform Infrared spectroscopy (FTIR) and hierarchical cluster for FTIR gluten structure divided wheat cultivars in three groups. Results revealed that wheat cultivars (Borlog-2015 and Zincole-2016) having high protein contents (15%), more water absorption capacity (72.0%), dough development time (11.2 min), stability time (15 min) and mixing tolerance index (11.0 min) made their own cluster and showed variable spectra estimated between the 1750 to 1500 cm-1. On the bases of findings of both PCA model and clustering of FTIR proteins, it was revealed these two cultivars are suited for bread making. In contradiction to above features other two cultivars (Pirsabak-2005 and Wafaq-2001) were found good for making biscuits.
DOI: 10.6084/m9.figshare.14318634.v1
title: Clove (Eugenia caryophyllus) essential oil in diets for Nile tilapia (Oreochromis niloticus) improves fillet quality

description: Abstract This study evaluated the effect of including clove essential oil (EOcl) in Nile tilapia diets on animal performance and antioxidant power, lipid oxidation, gene expression, texture, pH, color and sensory analysis in fillets. Three levels of EOcl in the diets were evaluated (0.70, 1.05 and 1.40 g/kg), provided over three periods before slaughtering the animals (15, 45 and 60 days). The antioxidant power in the diets increased after including EOcl. There was an interaction effect between the level and period of inclusion of EOcl on the antioxidant power and lipid oxidation of fillets stored up to 14 days after slaughter. Lipid oxidation was reduced by 43.3% compared with the control group. EOcl inclusion in the diet, regardless of level and period, improved texture and promote less gene expression of catalase and glutathione synthetase. This demonstrates that the antioxidant in the tilapia diet acts against the oxidative stress process. Considering the results for the interactions and parameters evaluated, including 1.05 g/kg of clove essential oil in the rations for 15 days before slaughter is indicated because it contributes to a higher fillet quality.
DOI: 10.6084/m9.figshare.14318638
title: Development of technology for bakery products

description: Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active additives and vegetable raw materials in the product. The study revealed thermostable types of bacteria in the flour. 1 g of whole grain flour was found to contain 92 CFU / g of Bacillus cereus and 16 CFU / g of Bacillus mesentericus. As a result of the inhibition of the bacteria Bacillus cereus and Bacillus mesentericus, cabbage juice (Brássica olerácea) has a bacteriostatic effect in addition to bactericidal activity, that is, it prevents the growth of bacteria. In the analysis of the physical and chemical characteristics of the finished product, we can see a decrease in the acidity of the bread in the functional direction. And as the volume of functional bread increases, so does its porosity. In terms of own volume, it increased by 22.4% compared to the control.
DOI: 10.6084/m9.figshare.14318638.v1
title: Development of technology for bakery products

description: Abstract The purpose of this study is to create an assortment of whole grain wheat bread that is resistant to microorganisms and has high nutritional value. The research was carried out on the microbiological purity of whole wheat flour, the inhibitory effect of plant extracts on thermophilic bacteria detected in flour and the amount of biologically active additives and vegetable raw materials in the product. The study revealed thermostable types of bacteria in the flour. 1 g of whole grain flour was found to contain 92 CFU / g of Bacillus cereus and 16 CFU / g of Bacillus mesentericus. As a result of the inhibition of the bacteria Bacillus cereus and Bacillus mesentericus, cabbage juice (Brássica olerácea) has a bacteriostatic effect in addition to bactericidal activity, that is, it prevents the growth of bacteria. In the analysis of the physical and chemical characteristics of the finished product, we can see a decrease in the acidity of the bread in the functional direction. And as the volume of functional bread increases, so does its porosity. In terms of own volume, it increased by 22.4% compared to the control.
DOI: 10.6084/m9.figshare.14318637
title: Physicochemical, Rheological, & Sensory Characteristics of Yogurt Fortified with Ball-Milled Roasted Chickpea Powder (Cicer arietinum L.)

description: Abstract This study was aimed at evaluation of effects of ball-milled roasted chickpea (RC) powder on physicochemical, rheological and sensorial properties of yogurt supplemented with RC levels of 1 (RCY1), 2 (RCY2), 3 (RCY3), 4 (RCY4), and 5 g/100 mL (RCY5). Results showed a gradual decline in the pH of pre-inoculated samples with corresponding increases in powder concentration from 1 to 5 g/ 100 mL. Degrees of lightness and yellowness increased in supplemented samples as compared to control (RCY0). Higher firmness was exhibited by RCY3 and RCY5 samples in the range of 59.39-78.56 g. RCY3 showed the highest consistency value (1480.214 g/s). Overall, the syneresis was significantly lower (p&lt;0.05) in supplemented samples as compared to control. The addition levels of more than 3% RC resulted in smoother and more gradual dispersive patterns of particles, and RCY4 showed the most prominent polydispersity and resembled RCY5. Comparatively, supplemented samples exhibited a significantly lower degree of shear-thinning as compared to control samples. RCY5 showed the maximum texture score among all supplemented samples, and supplemented samples showed comparable sensory attributes to those of control samples. It was evident from this study that RC powder can be employed as a functional food ingredient in yogurt production.
DOI: 10.6084/m9.figshare.14318640
title: Molecular docking of Subtilisin K2, a fibrin-degrading enzyme from Indonesian moromi, with its substrates

description: Abstract Fibrinogen supplies the primary building block of the blood clot or thrombus after α-thrombin converts fibrinogen to fibrin during the final phases of coagulation. When the homeostasis system is disrupted, blood clots that aggregate in the blood vessels can lead to thrombosis. Fibrin-degrading enzyme from Bacillus subtilis K2 (Subtilisin K2) of Indonesian moromi has many excellent characteristics apart from its strong fibrinolytic activity. Bioinformatic analysis using the CDART webserver indicated that the enzyme appeared to share a conserved domain with the peptidase s8 superfamily also known as the subtilase family. This study used molecular docking between these fibrin-degrading enzymes and specific substrates (fibrin and fibrinogen) using the HADDOCK webserver and aimed to predict the enzyme mechanism of action. This analysis revealed that the enzyme interlocked with the two substrates; however, it suggested no productive interactions between Subtilisin K2 and fibrinogen. A hydrolysis reaction is suggested between Subtilisin K2 and the fibrin substrate. There was a strong indication that amino acids Asp19, His51, and Ser208 in Subtilisin K2’s active site interacts with Leu168, Ile171, and Leu172 of the fibrin substrate with a ∆G of -19.4 kcal/mol. Subtilisin K2 tends to act more as a fibrin-degrading enzyme than as a fibrinogen-degrading enzyme.
DOI: 10.6084/m9.figshare.14318640.v1
title: Molecular docking of Subtilisin K2, a fibrin-degrading enzyme from Indonesian moromi, with its substrates

description: Abstract Fibrinogen supplies the primary building block of the blood clot or thrombus after α-thrombin converts fibrinogen to fibrin during the final phases of coagulation. When the homeostasis system is disrupted, blood clots that aggregate in the blood vessels can lead to thrombosis. Fibrin-degrading enzyme from Bacillus subtilis K2 (Subtilisin K2) of Indonesian moromi has many excellent characteristics apart from its strong fibrinolytic activity. Bioinformatic analysis using the CDART webserver indicated that the enzyme appeared to share a conserved domain with the peptidase s8 superfamily also known as the subtilase family. This study used molecular docking between these fibrin-degrading enzymes and specific substrates (fibrin and fibrinogen) using the HADDOCK webserver and aimed to predict the enzyme mechanism of action. This analysis revealed that the enzyme interlocked with the two substrates; however, it suggested no productive interactions between Subtilisin K2 and fibrinogen. A hydrolysis reaction is suggested between Subtilisin K2 and the fibrin substrate. There was a strong indication that amino acids Asp19, His51, and Ser208 in Subtilisin K2’s active site interacts with Leu168, Ile171, and Leu172 of the fibrin substrate with a ∆G of -19.4 kcal/mol. Subtilisin K2 tends to act more as a fibrin-degrading enzyme than as a fibrinogen-degrading enzyme.
DOI: 10.6084/m9.figshare.14318641
title: Quantitative proteomic comparison of protein differences in different parts of yak meat

description: Abstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.
DOI: 10.6084/m9.figshare.14318641.v1
title: Quantitative proteomic comparison of protein differences in different parts of yak meat

description: Abstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.
DOI: 10.6084/m9.figshare.14318643
title: Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

description: Abstract The objective of this research was to analyze the industrial potential of a bacaba powder (Oenocarpus bacaba) obtained by different drying methods, evaluating antioxidant activity, spectroscopic and morphological behavior and addition to the composition of inorganic elements. The content of anthocyanins, flavonoids and carotenoids of each powder were determined as well as the total phenolic compounds. The structure of the granules of the powder were visualized via scanning electron microscopy (SEM) and the elemental composition was attained by the X-ray spectroscopic energy dispersive system (EDS). The data suggest that the freeze-drying method is more efficient in obtaining the bacaba powder material. The increase in temperature applied in the convection drying process caused a reduction in the bioactive compound content and elements with antioxidant activity, it severely damaged the morphology of the plant membrane and influenced the composition of the spectral bands. Thus, this study indicates that the freezer-drying method could be particularly useful for obtaining bacaba powder in off-season periods, and that bacaba itself is a raw material that could be exploited by several industrial segments.