cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14318084
title: Production of a novel probiotic date juice with anti-proliferative activity against Hep-2 cancer cells

description: Abstract Date fruit is the ancient discovered and consumed fruit. Worldwide, Egypt is the largest producer of date. Besides its health benefits, many recent studies have proved its antioxidant, anticancer and anti-inflammatory effect. Currently, probiotic fermented fruit juices have a great attention especially for lactose intolerance patients. This study assessed the survival of two probiotics (Lactobacillus acidophilus and L. sakei) in the date juice. Phenolics characterization was performed by HPLC. Anti-proliferative activity of fermented juice against Caco-2 and Hep-2 cell lines was also evaluated. Under cold storage, L. sakei was still live for 2 weeks at 1.8 x 107 CFU/mL. In contrast, L. acidophilus reduced from 5.2 x 106 CFU/mL to below the minimum value of probiotic products just after 1 week. L. sakie significantly multiplied the total phenols and antioxidant activity in the juice compared to the unfermented juice. Interestingly, probiotic date juice exhibited an antitumor activity against larynx cell lines (Hep-2) with no activity against Caco-2. Date juice was proved to be suitable for probiotic and as potential larynx anticancer juice. Therefore, the developed juice is recommended to contribute to the available probiotic foodstuffs.
DOI: 10.6084/m9.figshare.14318086
title: Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances

description: Abstract The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturated fatty acids 58.4%, especially linoleic and linolenic acids, which indicates lower oxidation and good source of lipids. A relevant antioxidant activity as a result of a satisfactory content of bioactive substances, such as polyphenols, flavonoids, carotenoids and ascorbic acid, were determined in the passion fruit seed oil. The thermodegradation behavior of the oil suggested high thermal stability and the infrared spectroscopy exhibited high intensity bands between 1745 cm-1 to 1163 cm-1 correlated to the functional groups of fatty acids. Due to their bioactivity and presence of nutritious substances, the passion fruit seed oil may have beneficial properties to health and to extend the shelf-life foods products when present in dietary foods. Furthermore, the use of this by-product could reduce agroindustrial waste, expand and add value to the production chain when used as an industrial lipid matrix.
DOI: 10.6084/m9.figshare.14318086.v1
title: Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances

description: Abstract The aim of this study was to evaluate the properties of the oil extracted from passion fruit seeds (Passiflora edulis), an agroindustrial residue from juice industries, as a potential source of polyunsaturated fatty acids and bioactive substances. The oil presented low levels of free fatty acids and peroxides, as well a great amount of polyunsaturated fatty acids 58.4%, especially linoleic and linolenic acids, which indicates lower oxidation and good source of lipids. A relevant antioxidant activity as a result of a satisfactory content of bioactive substances, such as polyphenols, flavonoids, carotenoids and ascorbic acid, were determined in the passion fruit seed oil. The thermodegradation behavior of the oil suggested high thermal stability and the infrared spectroscopy exhibited high intensity bands between 1745 cm-1 to 1163 cm-1 correlated to the functional groups of fatty acids. Due to their bioactivity and presence of nutritious substances, the passion fruit seed oil may have beneficial properties to health and to extend the shelf-life foods products when present in dietary foods. Furthermore, the use of this by-product could reduce agroindustrial waste, expand and add value to the production chain when used as an industrial lipid matrix.
DOI: 10.6084/m9.figshare.14318087
title: Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

description: Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.
DOI: 10.6084/m9.figshare.14318087.v1
title: Cashew nut-based beverage: development, characteristics and stability during refrigerated storage

description: Abstract A cashew nut-based beverage was obtained using broken cashew kernels and its composition and stability were evaluated during refrigerated storage for 60 days. Sensory tests were performed to define the formulation, testing the best proportion between kernels and water, the effect of kernel roasting, the ideal sweetness, the beverage attributes and the sensory acceptance. A cashew nut beverage can be obtained by grinding the kernel with water in the proportion of 1:10 (m/m) with added sugar at 3%, followed by heat treatment at 140ºC for four seconds. The proximate composition was 11.49% total solids, 0.26% ashes, 1.83% proteins, 3.97% lipids and 5.43% total carbohydrates. The pH remained above 6.49 and the color darkened during storage. The product was considered microbiologically safe and shelf-stable for at least 2 months, and sensory acceptance remained at an average value of 7.1 on a 9-point hedonic scale.
DOI: 10.6084/m9.figshare.14318093.v1
title: Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems

description: Abstract Lettuce is a vegetable most consumed and produced on a large scale in the world, it deserves special attention for its nutritional and functional value. Cultivated in the conventional, hydroponic and organic method, it presents different characteristics in production, which may influence the composition of this vegetable. It is indisputable that regular consumption of vegetables is beneficial due to the presence of bioactive compounds with antioxidant properties that protect and promote human health. In this study, the total phenolic compound, flavonoid, and tannin contents, as well as the antioxidant activities of lettuce samples from conventional, hydroponic, and conventional cultivars were analyzed. An extract was prepared using 80% acetone. The contents of total phenolic compounds, flavonoids, and tannins were determined. The antioxidant activity was determined by the radical capture method using DPPH. It was observed that the organic cultivation system had the highest values of ash, protein, total phenolic compounds, flavonoids and antioxidant activity, followed by the hydroponic system. The organic system presented greater protein content and higher content of bioactive compounds, justifying the high antioxidant activity. Therefore, the organic farming system favors the highest concentration in the content of bioactive compounds and antioxidant activity.
DOI: 10.6084/m9.figshare.14318093
title: Bioactive compounds and antioxidant activity of crisphead lettuce (Lactuca sativa L.) of three different cultivation systems

description: Abstract Lettuce is a vegetable most consumed and produced on a large scale in the world, it deserves special attention for its nutritional and functional value. Cultivated in the conventional, hydroponic and organic method, it presents different characteristics in production, which may influence the composition of this vegetable. It is indisputable that regular consumption of vegetables is beneficial due to the presence of bioactive compounds with antioxidant properties that protect and promote human health. In this study, the total phenolic compound, flavonoid, and tannin contents, as well as the antioxidant activities of lettuce samples from conventional, hydroponic, and conventional cultivars were analyzed. An extract was prepared using 80% acetone. The contents of total phenolic compounds, flavonoids, and tannins were determined. The antioxidant activity was determined by the radical capture method using DPPH. It was observed that the organic cultivation system had the highest values of ash, protein, total phenolic compounds, flavonoids and antioxidant activity, followed by the hydroponic system. The organic system presented greater protein content and higher content of bioactive compounds, justifying the high antioxidant activity. Therefore, the organic farming system favors the highest concentration in the content of bioactive compounds and antioxidant activity.
DOI: 10.6084/m9.figshare.14318096.v1
title: Oxalate-rich foods

description: Abstract The intake of large amounts of the antinutrient oxalate can induce hyperoxaluria, an important risk factor for the development of calcium oxalate stones. The soluble and total oxalate concentrations of plants of the Fabaceae, Convolvulaceae, and Malvaceae families were determined using an HPLC-enzyme-reactor method. Sweet potato is a species of the Convolvulaceae, Fabaceae includes beans, lentils, peas, licorice and blue fenugreek, whereas okra and cocoa are species of the Malvaceae family. Total oxalate content was highest in licorice root (Glycyrrhiza glabra; 3569 mg/100 g), an important medicinal herb and sweetener in candies, blue fenugreek (Trigonella coerulea; 1246 mg/100 g) and white beans (Phaseolus vulgaris L.; 548 mg/100 g), plants of the Fabaceae family. Total oxalate content amounted to 496 mg/100 g in sweet potato (Ipomoea batatas), 619 mg/100 g in cocoa powder (Theobroma cacao) and 317 mg/100 g in okra (Abdelmoschus esculentus), the most important agricultural crops of the Convolvulaceae and Malvaceae, respectively. The findings suggested that most foods of these plant families contain high to excessively high oxalate concentrations. The consumption of these oxalate-rich plants can negatively impact calcium oxalate stone formation.
DOI: 10.6084/m9.figshare.14318095
title: Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds

description: Abstract This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P &lt; 0.05).
DOI: 10.6084/m9.figshare.14318096
title: Oxalate-rich foods

description: Abstract The intake of large amounts of the antinutrient oxalate can induce hyperoxaluria, an important risk factor for the development of calcium oxalate stones. The soluble and total oxalate concentrations of plants of the Fabaceae, Convolvulaceae, and Malvaceae families were determined using an HPLC-enzyme-reactor method. Sweet potato is a species of the Convolvulaceae, Fabaceae includes beans, lentils, peas, licorice and blue fenugreek, whereas okra and cocoa are species of the Malvaceae family. Total oxalate content was highest in licorice root (Glycyrrhiza glabra; 3569 mg/100 g), an important medicinal herb and sweetener in candies, blue fenugreek (Trigonella coerulea; 1246 mg/100 g) and white beans (Phaseolus vulgaris L.; 548 mg/100 g), plants of the Fabaceae family. Total oxalate content amounted to 496 mg/100 g in sweet potato (Ipomoea batatas), 619 mg/100 g in cocoa powder (Theobroma cacao) and 317 mg/100 g in okra (Abdelmoschus esculentus), the most important agricultural crops of the Convolvulaceae and Malvaceae, respectively. The findings suggested that most foods of these plant families contain high to excessively high oxalate concentrations. The consumption of these oxalate-rich plants can negatively impact calcium oxalate stone formation.
DOI: 10.6084/m9.figshare.14318095.v1
title: Comparison of chemical properties, antioxidant capacity, and phenolic acids of autoclaved and unautoclaved ground mustard seeds

description: Abstract This present research, the proximate analyses, the antioxidant capacity and phenolic composition of Sinapis alba (yellow mustard seed), Brassica nigra (black mustard seed), Brassica juncea (brown mustard seed) and their autoclaved samples were evaluated. The antioxidant capacity of mustard seeds was analysed by examining antiradical activity, Fe2+ chelating activity, H2O2 scavenging and total phenolics. The mustard seeds were autoclaved to inhibit myrosinase activity. The level of antioxidant capacity and the phenolics of the mustard seeds were increased with autoclave treatment. The antiradical activity of mustard seeds were determined ACL×YM (0.810) followed by ACL×BRM (0.750), UNACLxYM (0.680), UNACLxBRM (0.600), ACLxBLM (0.590) and UNACLxBLM (0.450) types respectively (P &lt; 0.05).
DOI: 10.6084/m9.figshare.14318099.v1
title: Development of an extruded food product similar to fried potatoes, based on by-products of potatoes and rice. physicochemical and microbiological evaluation

description: Abstract The FAO and the OMS have warned on the high risk to health from the consumption of fried food due to their high energy density (fats) which leads to obesity, heart problems and the development of toxic compounds, like acrylamide, produced in frying oils. Chile has high obesity indices in adults, who affect 25.1% of the population. A fundamental cause is the increasing consumption of trashed food, like fried potatoes as an inevitable component. This is due mainly to the fact that fats and carbohydrates activate areas of the brain related to pleasure, leading to addiction. In this paper deals with an extruded food product similar to fried potatoes in configuration and organoleptic characteristics; made with raw materials of low commercial value. This product is aimed at producing a food similar to fried potatoes, but with low oil absorption capacity during frying, allowing to offer a healthier alternative to the population. The oil absorption for the samples submitted in both extrusions, were lower than in the commercial product. This fact presents the challenge of obtaining a prototype that generates a lower absorption of oil, realizing the changes that are already glimpsed with the preliminary tests carried out.
DOI: 10.6084/m9.figshare.14318099
title: Development of an extruded food product similar to fried potatoes, based on by-products of potatoes and rice. physicochemical and microbiological evaluation

description: Abstract The FAO and the OMS have warned on the high risk to health from the consumption of fried food due to their high energy density (fats) which leads to obesity, heart problems and the development of toxic compounds, like acrylamide, produced in frying oils. Chile has high obesity indices in adults, who affect 25.1% of the population. A fundamental cause is the increasing consumption of trashed food, like fried potatoes as an inevitable component. This is due mainly to the fact that fats and carbohydrates activate areas of the brain related to pleasure, leading to addiction. In this paper deals with an extruded food product similar to fried potatoes in configuration and organoleptic characteristics; made with raw materials of low commercial value. This product is aimed at producing a food similar to fried potatoes, but with low oil absorption capacity during frying, allowing to offer a healthier alternative to the population. The oil absorption for the samples submitted in both extrusions, were lower than in the commercial product. This fact presents the challenge of obtaining a prototype that generates a lower absorption of oil, realizing the changes that are already glimpsed with the preliminary tests carried out.
DOI: 10.6084/m9.figshare.14318101
title: Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

description: Abstract Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase shelf-life but damage the nutritional and sensory qualities of milk. Hence, there is a need to develop innovative, nonthermal processing techniques that increase the shelf-life while preserving its nutritional quality. This review focuses on the recent advances in assuring microbial safety of milk by using nonthermal techniques such as high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation and membrane microfiltration.
DOI: 10.6084/m9.figshare.14318102
title: How to choose a suitable intraabdominal pressure level during single-incision laparoscopic surgery in children

description: Abstract Laparoscopic surgery has become a common procedure in pediatric patients. However, adverse hemodynamic changes such as the increase of intraabdominal pressure (IAP) may occur laparoscopic surgery. The aim of this study is find a method to set a suitable IAP level in children before laparoscopic surgery. From Jan 2012 to Dec 2014, data were collected from a total of 1776 children needing laparoscopic high ligation of hernia sac. A retrospective data analysis was performed using a new defined variant Index A which had information of age, body mass index (BMI) and duration of pneumoperitoneum. The blood pressures (SBP and DBP) and the PaCO2 were increased but SV showed no changes in patients after CO2 insufflation. The complications were found in 32 cases including 2 cases with subcutaneous emphysemarelated to the CO2 insufflation directly, 3 cases of respiratory infection, 5 cases of incision infection and 2 cases of urinary tract infection) and technique related. Furthermore, the risks of complications were negatively associated with the Index A. An IAP can be optimal set up in laparoscopic high ligation of hernia sac by using the Index A.
DOI: 10.6084/m9.figshare.14318102.v1
title: How to choose a suitable intraabdominal pressure level during single-incision laparoscopic surgery in children

description: Abstract Laparoscopic surgery has become a common procedure in pediatric patients. However, adverse hemodynamic changes such as the increase of intraabdominal pressure (IAP) may occur laparoscopic surgery. The aim of this study is find a method to set a suitable IAP level in children before laparoscopic surgery. From Jan 2012 to Dec 2014, data were collected from a total of 1776 children needing laparoscopic high ligation of hernia sac. A retrospective data analysis was performed using a new defined variant Index A which had information of age, body mass index (BMI) and duration of pneumoperitoneum. The blood pressures (SBP and DBP) and the PaCO2 were increased but SV showed no changes in patients after CO2 insufflation. The complications were found in 32 cases including 2 cases with subcutaneous emphysemarelated to the CO2 insufflation directly, 3 cases of respiratory infection, 5 cases of incision infection and 2 cases of urinary tract infection) and technique related. Furthermore, the risks of complications were negatively associated with the Index A. An IAP can be optimal set up in laparoscopic high ligation of hernia sac by using the Index A.
DOI: 10.6084/m9.figshare.14318101.v1
title: Effect of non-thermal processing techniques on pathogenic and spoilage microorganisms of milk and milk products

description: Abstract Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk processing. Conventional techniques (such as heat treatment) increase shelf-life but damage the nutritional and sensory qualities of milk. Hence, there is a need to develop innovative, nonthermal processing techniques that increase the shelf-life while preserving its nutritional quality. This review focuses on the recent advances in assuring microbial safety of milk by using nonthermal techniques such as high-pressure processing, pulsed electric fields, ultrasound, ultraviolet irradiation and membrane microfiltration.
DOI: 10.6084/m9.figshare.14318104
title: Chemical monitoring of baru (dipteryx alata vog.) pulp fermented beverage

description: Abstract Considering that the consumption of baru is not yet fully diffused among humans, it is possible to perceive the need for its greater use, mainly because it is a natural source of sugars, essential raw material for the production of various products, such as beverages fermented. In view of the above, the objective of this work was to develop fermented alcoholic beverage from the pulp of baru, chemically monitoring the fermentation and aging process. Throughout the processing, the fermented presented behavior as expected, as a decrease of sugars ensuring an effective fermentation without interferents, as high amounts of acetic acid and propagation of deteriorating organisms. With this, it was possible to develop and chemically accompany the alcoholic beverage from pulp of baru, obtaining results that met the brazilian legislation in force for fruit fermented, providing a new source of exploitation of this raw material little explored.
DOI: 10.6084/m9.figshare.14318107
title: Food production potential of Favolus brasiliensis (Basidiomycota: Polyporaceae), an indigenous food

description: Abstract The Amazon region has shown commercial potential for native mushroom species, such as mushrooms produced by the Yanomami people, who already sell more than 10 Amazon species. Among the species collected and consumed by the Yanomami people is Favolus brasiliensis (Fr.) Fr. (Basidiomycota: Polyporaceae), which occurs naturally in tropical areas of Central and South America. Thus, the objective of this work is to carry out the bromatological characterization of F. brasiliensis, contributing to a better understanding of the nutritional and food potential, as well as registering the natural occurrence of the species in the Cerrado biome and in the state of Goiás. The F. brasiliensis mushrooms collected in the present study showed an average of 7.4% humidity, 27% crude protein, 1.5% ether extract, 17% crude fiber, and 1.7% mineral matter. Compared with other species of edible mushrooms, both wild and cultivated, the moisture content of F. brasiliensis (93.60%) is low for species of the genus Pleurotus. For example, the humidity varies from 87% to more than 90%, similar to that found in Lentinus crinitus, another mushroom native to Brazil and also consumed by the Yanomami people. Thus, F. brasiliensis has the potential to be used in human foods.