cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.7865708
title: Influence of aseptic surge tank venting on equipment sterilization

description: Abstract Aseptic surge tank (AST) systems are applied to aseptic production in order to store sterile product until aseptic filling, maintaining the commercial sterility condition achieved from previous production steps. To avoid microbial recontamination of the product, a sterility condition must be achieved in the aseptic tank system through the application of a heating, venting, and sterilization cycle. This cycle must follow specific validation protocols to ensure operational integrity - FDA 21 CFR Part 113.40g (ii). The demand for larger capacity systems and the implication of this volume increase on sterilization efficiency require a review of results obtained from current validation protocols. The purpose of this work was to evaluate aseptic surge tank’s venting cycles, studying internal pressure and temperature distribution to better understand this operation and its efficiency. Tests carried out at an industrial setting showed that the venting cycle was insufficient, with 13%-23% of air remaining inside the tank. Consequently, the subsequent sterilization process was not conducted under saturated steam condition. This different condition may change the kinetics for thermal destruction of microorganism spores from a moist heat state to a drier state in which its thermal resistance is higher. This finding raises a question regarding the true efficacy of the sterilization process and validation protocols currently used by the industry. The apparent success of current sterilization processes could be due to the application of excessive temperature and longer times. New operational and validation criteria will result in improvements in product integrity protection and operational cost reductions.
DOI: 10.6084/m9.figshare.7865708.v1
title: Influence of aseptic surge tank venting on equipment sterilization

description: Abstract Aseptic surge tank (AST) systems are applied to aseptic production in order to store sterile product until aseptic filling, maintaining the commercial sterility condition achieved from previous production steps. To avoid microbial recontamination of the product, a sterility condition must be achieved in the aseptic tank system through the application of a heating, venting, and sterilization cycle. This cycle must follow specific validation protocols to ensure operational integrity - FDA 21 CFR Part 113.40g (ii). The demand for larger capacity systems and the implication of this volume increase on sterilization efficiency require a review of results obtained from current validation protocols. The purpose of this work was to evaluate aseptic surge tank’s venting cycles, studying internal pressure and temperature distribution to better understand this operation and its efficiency. Tests carried out at an industrial setting showed that the venting cycle was insufficient, with 13%-23% of air remaining inside the tank. Consequently, the subsequent sterilization process was not conducted under saturated steam condition. This different condition may change the kinetics for thermal destruction of microorganism spores from a moist heat state to a drier state in which its thermal resistance is higher. This finding raises a question regarding the true efficacy of the sterilization process and validation protocols currently used by the industry. The apparent success of current sterilization processes could be due to the application of excessive temperature and longer times. New operational and validation criteria will result in improvements in product integrity protection and operational cost reductions.
DOI: 10.6084/m9.figshare.7773368
title: Microbiological and physical-chemical aspects of strawberry exposed to ozone gas at different concentrations during storage

description: Abstract The objective of this work was to evaluate microbiological and physical-chemical quality of strawberries, Portola variety, exposed to ozone gas at different concentrations and stored for six days under refrigeration. Ozone concentrations equivalent to 0, 4, 9, 14 and 18 mg·L -1, flow rate of 1 L min-1, at 25 °C, were evaluated for 30 min. Regarding microbiological quality, the presence of Salmonella spp. was evaluated, and total coliforms, E. coli, molds and yeasts and aerobic mesophiles were quantified. Regarding the physical-chemical quality, the following parameters were evaluated: mass loss, titratable total acidity, total soluble solids, pH, total soluble solids ratio, besides the color of the fruits. Completely Randomized Design was used in Factorial Scheme 5 x 4, with five treatments and four storage periods (0, 2, 4 and 6 days), with three replications. No presence of Salmonella spp. was detected in fruits submitted or not to ozonation. For E. coli, the count was below the detection limit. The low and irregular count of total coliforms in the fruits did not allow inferring about the ozone capacity to inactivate microorganisms of this group. Ozone was effective in controlling mold and yeast and aerobic mesophiles in strawberries during storage. In general, ozone did not affect negatively the physical-chemical quality of strawberries. On the other hand, it was observed that, the higher the gas concentration, the lower was the fruits loss of mass. It was concluded that ozone is an important antimicrobial agent, and there was a reduction of undesirable microorganisms under the adopted conditions in this work. In general, ozone did not interfere with the evaluated physical-chemical variables.
DOI: 10.6084/m9.figshare.7773368.v1
title: Microbiological and physical-chemical aspects of strawberry exposed to ozone gas at different concentrations during storage

description: Abstract The objective of this work was to evaluate microbiological and physical-chemical quality of strawberries, Portola variety, exposed to ozone gas at different concentrations and stored for six days under refrigeration. Ozone concentrations equivalent to 0, 4, 9, 14 and 18 mg·L -1, flow rate of 1 L min-1, at 25 °C, were evaluated for 30 min. Regarding microbiological quality, the presence of Salmonella spp. was evaluated, and total coliforms, E. coli, molds and yeasts and aerobic mesophiles were quantified. Regarding the physical-chemical quality, the following parameters were evaluated: mass loss, titratable total acidity, total soluble solids, pH, total soluble solids ratio, besides the color of the fruits. Completely Randomized Design was used in Factorial Scheme 5 x 4, with five treatments and four storage periods (0, 2, 4 and 6 days), with three replications. No presence of Salmonella spp. was detected in fruits submitted or not to ozonation. For E. coli, the count was below the detection limit. The low and irregular count of total coliforms in the fruits did not allow inferring about the ozone capacity to inactivate microorganisms of this group. Ozone was effective in controlling mold and yeast and aerobic mesophiles in strawberries during storage. In general, ozone did not affect negatively the physical-chemical quality of strawberries. On the other hand, it was observed that, the higher the gas concentration, the lower was the fruits loss of mass. It was concluded that ozone is an important antimicrobial agent, and there was a reduction of undesirable microorganisms under the adopted conditions in this work. In general, ozone did not interfere with the evaluated physical-chemical variables.
DOI: 10.6084/m9.figshare.7130957.v1
title: Allergen labelling: an assessment of the labels of chocolates considering the new Brazilian legislation

description: Abstract Food allergy is an adverse health reaction, whose clinical manifestations may lead to death. Of the various foods that may be a source of allergens, one can highlight chocolate. Depending on its composition, chocolate can accumulate a large number of allergenic ingredients, enhancing the risks associated with its consumption. The objective of this work was to evaluate the labelling of chocolates considering the Brazilian legislation RDC n° 26/2015. The chocolates were separated into eight categories, with 139 labels being evaluated. The declaration of containing allergens was not found on 11% of the labels, even though they contained ingredients with mandatory declaration. The categories “soy chocolate” and “confectionery” represented 40% and 33%, respectively, of the undeclared labels. At least one non-conformity with RDC n° 26/2015 was found in 53% of the chocolate labels, where the categories “diet/ light /zero chocolate” and “confectionery” presented non-conformity in 100% and 50% of the labels respectively. The declaration placed in an “obscure place, difficult to visualize and/or on the seal”, was the most recurrent non-conformity (21% of the labels). The legislation should be adequate to promote alignment in communication between the industry and the consumer. However, it was verified that adherence to the labelling rules for allergens is still not complete, even though the adjustment period already finished.
DOI: 10.6084/m9.figshare.7941746
title: Chemical, physicochemical and antioxidant stability of freezing pasteurized and unpasteurized pulp

description: Abstract The aim of this work was to evaluate the physicochemical, chemical and antioxidant stability of unpasteurized and pasteurized Physalis peruviana L. pulp during 120 days of storage at -18 °C. Total titratable acidity (TTA), total soluble solids (TSS), TSS/TTA ratio, pH, moisture, ash, reducing sugars, color, vitamin C, total carotenoids, total phenolic compounds and antioxidant capacity were evaluated. The physicochemical and chemical analysis showed that storage under freezing did not cause significant loss of pulp quality for pH, TTA, TSS and reducing sugars. In the unpasteurized pulp, there was a significant increase in moisture content and a significant decrease in the ash content along the days of storage. The application of pasteurization promoted significant variations for the TSS and reducing sugars, at the end of the storage period, observing higher levels. The color was negatively affected by the heat treatment, observing lower values of a* and higher values of hue angle (°h). As regards the stability of antioxidant compounds, there was a reduction in vitamin C, carotenoids, total phenolic compounds and antioxidant capacity during storage at -18 °C in unpasteurized and pasteurized pulps. There were losses of 82.38% and 88.88% for vitamin C, 66.29% and 66.51% for carotenoids, and 22.26% and 31.31% for total phenolic compounds in unpasteurized and pasteurized pulps, respectively. It was concluded that the storage under freezing of pasteurized and unpasteurized Physalis peruviana L. pulp and pasteurization affected the physicochemical and chemical characteristics evaluated.
DOI: 10.6084/m9.figshare.7420754.v1
title: Storage of guavas cv. Pedro Sato coated with low molecular weight chitosans

description: Abstract Guava is a highly perishable fruit due to its rapid metabolism during maturation, suffering a loss of firmness a few days after harvesting, which prevents its storage for long periods. Thus there is great interest in the development of new types of packaging that extend its useful life, providing desirable sensory and nutritional characteristics. This study investigated the softening of “Pedro Sato” guavas subjected to treatment with chitosan films of different molecular weights (132, 228 and 245 kDa), at concentrations of 0.5% and 1.5%. Thus the loss of mass, firmness, pectin content and activities of the hydrolytic enzymes pectin methylesterase and β-D-glucosidase were evaluated for eight days of storage at room temperature. The results showed that the product treated with chitosan 245kDa at a concentration of 1.5% showed lower weight loss and loss of soluble pectin content, as well as greater firmness and total pectin content, as compared to the other treatments. The treatment with chitosan 245 kDa at a concentration of 0.5% resulted in lower activities of the hydrolytic enzymes analyzed. When compared with the control, the treatments with chitosan at different concentrations were effective in maintaining the postharvest quality of guavas, extending their life by eight days.
DOI: 10.6084/m9.figshare.7899026
title: Use of sprouts byproduct flour for fresh pasta production

description: Abstract The objective of this study was to elaborate flours of sprouts and sprouts by-product, and to evaluate the potential of sprouts by-products in the fresh pasta prodution. Firstly, alfafa sprouts flours and sprouts by-products flours were produced using conventional drying and freeze-drying. The results showed that the drying method promoted significant differences in moisture, lipids, proteins, total fibers, acidity, water solubility index, water activity and flours coloration. After evaluating results of yield and physical-chemical parameters, sprout by-product flour was selected for fresh pasta production with the following formulations: 5%, 10%, 20% and 30% of sprout by-product flour on wheat flour base (q.s. to 100%). Physical-chemical analysis and technological properties were also performed in all elaborated pastas. Considering the developed pastas, there was an increase in the ash content with the increase of the sprout by-product flour proportion added in the formulation. The technological properties analysis showed an increase in the cooking time and loss of soluble solids in the cooking water with the increase of the sprout by-product flour proportion; the 10% formulation was more adequate compared to the concentration range tested. Therefore, the sprouts by-product demonstrated to be a potential ingredient for paste products, aiming at nutritional and functional improvement.
DOI: 10.6084/m9.figshare.7941746.v1
title: Chemical, physicochemical and antioxidant stability of freezing pasteurized and unpasteurized pulp

description: Abstract The aim of this work was to evaluate the physicochemical, chemical and antioxidant stability of unpasteurized and pasteurized Physalis peruviana L. pulp during 120 days of storage at -18 °C. Total titratable acidity (TTA), total soluble solids (TSS), TSS/TTA ratio, pH, moisture, ash, reducing sugars, color, vitamin C, total carotenoids, total phenolic compounds and antioxidant capacity were evaluated. The physicochemical and chemical analysis showed that storage under freezing did not cause significant loss of pulp quality for pH, TTA, TSS and reducing sugars. In the unpasteurized pulp, there was a significant increase in moisture content and a significant decrease in the ash content along the days of storage. The application of pasteurization promoted significant variations for the TSS and reducing sugars, at the end of the storage period, observing higher levels. The color was negatively affected by the heat treatment, observing lower values of a* and higher values of hue angle (°h). As regards the stability of antioxidant compounds, there was a reduction in vitamin C, carotenoids, total phenolic compounds and antioxidant capacity during storage at -18 °C in unpasteurized and pasteurized pulps. There were losses of 82.38% and 88.88% for vitamin C, 66.29% and 66.51% for carotenoids, and 22.26% and 31.31% for total phenolic compounds in unpasteurized and pasteurized pulps, respectively. It was concluded that the storage under freezing of pasteurized and unpasteurized Physalis peruviana L. pulp and pasteurization affected the physicochemical and chemical characteristics evaluated.
DOI: 10.6084/m9.figshare.7941743
title: Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.)

description: Abstract The antioxidant and antibacterial activity and toxicity of natural products can change according to plant variety, as well as the part of the plant which is analyzed. In this study, peel, pulp and seed of four avocado varieties (Quintal, Fortuna, Margarida, and Hass) were analyzed for antioxidant and antibacterial properties and toxicity. There are few studies in the literature comparing these three first varieties. Antioxidant capacity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS [2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid)], and FRAP (Ferric Reducing Ability Power) methods, along with the content of phenolic compounds and flavonoids. Principal component analysis was applied for antioxidant tests. Antibacterial activity against food pathogens was assessed by the minimum inhibitory concentration and minimum bactericidal concentration tests. Toxicity was evaluated against Artemia salina and also by hemolytic activity. The ethanolic extract of Quintal variety peel presented the greatest antioxidant and antibacterial activity. This same extract showed no toxicity in the preliminary tests, and shows great potential for food industry application as an additive.
DOI: 10.6084/m9.figshare.7941743.v1
title: Antioxidant and antibacterial activity and preliminary toxicity analysis of four varieties of avocado (Persea americana Mill.)

description: Abstract The antioxidant and antibacterial activity and toxicity of natural products can change according to plant variety, as well as the part of the plant which is analyzed. In this study, peel, pulp and seed of four avocado varieties (Quintal, Fortuna, Margarida, and Hass) were analyzed for antioxidant and antibacterial properties and toxicity. There are few studies in the literature comparing these three first varieties. Antioxidant capacity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazil), ABTS [2,2'-azino-bis- (3-ethylbenzothiazoline-6-sulfonic acid)], and FRAP (Ferric Reducing Ability Power) methods, along with the content of phenolic compounds and flavonoids. Principal component analysis was applied for antioxidant tests. Antibacterial activity against food pathogens was assessed by the minimum inhibitory concentration and minimum bactericidal concentration tests. Toxicity was evaluated against Artemia salina and also by hemolytic activity. The ethanolic extract of Quintal variety peel presented the greatest antioxidant and antibacterial activity. This same extract showed no toxicity in the preliminary tests, and shows great potential for food industry application as an additive.
DOI: 10.6084/m9.figshare.8031191
title: Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

description: Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (&gt; 15%) and low lipid (&lt; 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p &lt; 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.
DOI: 10.6084/m9.figshare.8292686.v1
title: Jackfruit seed: an accompaniment to functional foods

description: Abstract The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional food ingredient. To the best of the authors’ knowledge, a large number of studies have been carried out concerning the composition and health implications of jackfruit seeds. However, in broder manner there is a need to explore the information about the commercial production of jackfruit seeds and their incorporation in food products. Products with incorporated jackfruit seed flour possess better nutraceutical appeal, leading to improved consumer acceptability. The present study attempted to review the health-promoting effects of jackfruit seeds with special emphasis on their applications in the food. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties of the products.
DOI: 10.6084/m9.figshare.8031191.v1
title: Fatty acid composition and influence of temperature on the lipid stability of Arapaima gigas meat

description: Abstract The nutritional quality and lipid stability of Arapaima gigas fillets were investigated. A total of 27.32 kg of A. gigas fillets were obtained and the proximate composition and fatty acid profile immediately determined. In addition, the lipid oxidation parameters were analyzed during 15 and 90 days at 4 °C and –20 °C, respectively. The A. gigas fillets presented high protein (&gt; 15%) and low lipid (&lt; 2%) contents with elevated polyunsaturated fatty acid (PUFAs) contents (43.97%). The nutritional quality indices were the atherogenicity index (0.35), thrombogenicity index (0.28) and the hypocholesterolemic acid/ hypercholesterolemic acid ratio (2.37). Overall, an increase followed by a decrease was observed in the peroxide index (PI) and malondialdehyde content (MDA) results at both storage temperatures ( p &lt; 0.05). The lipid profile exhibited great nutritional quality, however new conservation methods should be investigated for this matrix due to increased lipid oxidation during refrigerated and frozen storage.
DOI: 10.6084/m9.figshare.8092436.v1
title: Improvement of the classification of green asparagus using a Computer Vision System

description: Abstract The aim of this work was to improve the classification of green asparagus in an agro-export company by way of a Computer Vision System (CVS). Thus, an image analysis application was developed in the MATLAB® environment to classify green asparagus according to the absence of white spots and the width of the product. The CVS performance was compared with a manual classification using the error in the classification as the quality indicator; the yield from the raw material (%) and line productivity (kg/h) as the production indicators; and the net present value (USD) and internal rate of return (%) as the economic indicators. The CVS classified the green asparagus with 2% error; improved the yield from the raw material from 43% to 45%, and line productivity from 5 to 10 kg/h; and increased the net present value by 102,609.00 USD, yielding an Internal Rate of Return of 156.3%, much higher than the Opportunity Cost of the Capital (8.6%). Hence the classification of green asparagus by a CVS is an efficient and profitable alternative to manual classification.