cometadata/datacite-titles-descriptions-related-identifiers huggingface dataset:
DOI: 10.6084/m9.figshare.14317895
title: Development of multiplex loop-mediated isothermal amplification for three foodborne pathogens

description: Abstract Staphylococcus aureus, Salmonella, and Shigella are three major foodborne pathogenic microorganisms that cause global public health problems. We developed a multiplex loop-mediated isothermal amplification (mLAMP) assay for simultaneous detection of S. aureus nuc, Salmonella fimY, and Shigella ipaH in fresh fruit juice using three sets of primers. In addition, three different restriction enzyme cleavage sites were designed in each forward inner primer (FIP), namely, XhoI in nuc FIP, KpnI in fimY FIP, and BamHI in ipaH FIP. DNA was amplified using the LAMP assay at 64 °C for 50 min followed by endonuclease restriction digestion to separate the LAMP products of three pathogens. The minimum amount of genomic DNA of S. aureus, Salmonella, and Shigella that could be detected by mLAMP was 100 fg/25 μL, whereas for mPCR, it was 1 pg/25 μL. The artificially contaminated juice can also be detected by mLAMP after enrichment, which had the limit of detection (LOD) of 2 CFU/10 mL. In conclusion, the mLAMP developed in this study could be potentially used in the detection of S. aureus, Salmonella, and Shigella in food, particularly as a primary screening method in developing areas.
DOI: 10.6084/m9.figshare.14317895.v1
title: Development of multiplex loop-mediated isothermal amplification for three foodborne pathogens

description: Abstract Staphylococcus aureus, Salmonella, and Shigella are three major foodborne pathogenic microorganisms that cause global public health problems. We developed a multiplex loop-mediated isothermal amplification (mLAMP) assay for simultaneous detection of S. aureus nuc, Salmonella fimY, and Shigella ipaH in fresh fruit juice using three sets of primers. In addition, three different restriction enzyme cleavage sites were designed in each forward inner primer (FIP), namely, XhoI in nuc FIP, KpnI in fimY FIP, and BamHI in ipaH FIP. DNA was amplified using the LAMP assay at 64 °C for 50 min followed by endonuclease restriction digestion to separate the LAMP products of three pathogens. The minimum amount of genomic DNA of S. aureus, Salmonella, and Shigella that could be detected by mLAMP was 100 fg/25 μL, whereas for mPCR, it was 1 pg/25 μL. The artificially contaminated juice can also be detected by mLAMP after enrichment, which had the limit of detection (LOD) of 2 CFU/10 mL. In conclusion, the mLAMP developed in this study could be potentially used in the detection of S. aureus, Salmonella, and Shigella in food, particularly as a primary screening method in developing areas.
DOI: 10.6084/m9.figshare.14317900
title: Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice

description: Abstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.
DOI: 10.6084/m9.figshare.14317898
title: Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

description: Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in order to verify their suitability to the Brazilian legislation and contribute to a future more appropriate and specific legislation for the honey of the native bees, since the existing legislation only addresses bee products from Apis mellifera L. Studies were correlated with Fiehe/hydroxymethylfurfural (HMF) in addition to pH/acidity, Lund, lugol, moisture, ash, soluble solids (°Brix) and coloring. For the moisture test there’s a 100% failure rate to the standards established by current Brazilian legislation, 38.46% in relation to the acid test and 29.03% for HMF. Inadequacies to the legislation occur due to the different floral origins and edaphoclimatic factors. However, the most relevant factor is the difference between the bees’ species Apis mellifera L. and Melipona subnitida D. that originate the honeys, each species conferring specific characteristics to its product.
DOI: 10.6084/m9.figshare.14317900.v1
title: Influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice

description: Abstract Nowadays, healthy food is in vogue. The consumption of fresh fruits and vegetables has always been advised. Their health benefits are estimated based on the chemical composition without taking into account the possible transformations during digestion. Undoubtedly, those with the highest antioxidant content are highly favored. However, whether they are just as effective after passing through gastrointestinal tract is a question that science should answer experimentally. Therefore, the influence of in vitro gastrointestinal digestion on phytochemicals in pomegranate juice. The change in total phenolic content, total flavonoid content and antioxidant activity was monitored. A drastic loss of phenolic compounds was measured after the intestinal phase of the assay resulting in only 25% and 15.8% of the initial total phenolic content and total flavonoid content, respectively. The antioxidant activity was also affected. The results indicated an after digestion antioxidant activity in the range 19-29% by the measured activity of pomegranate juice. HPLC analysis of phenolic compounds confirmed the presence of gallic acid and DL-catechin at concentrations 96.3 µg/mL and 340 µg/mL, resp. After digestion a loss of 93% and 99% was calculated.
DOI: 10.6084/m9.figshare.14317898.v1
title: Analytical study of the physicochemical characteristics from Melipona subnitida D. honey in adequation to Brazilian law

description: Abstract Honey has different physical and chemical properties because it is produced from the nectar of plants. The present work had the objective of analyzing laboratory tests on honey bee Melipona subnitida D. from Ceará, in comparing them with other honeys from the Northeast Region, making it possible to know better the standards of these honeys, in order to verify their suitability to the Brazilian legislation and contribute to a future more appropriate and specific legislation for the honey of the native bees, since the existing legislation only addresses bee products from Apis mellifera L. Studies were correlated with Fiehe/hydroxymethylfurfural (HMF) in addition to pH/acidity, Lund, lugol, moisture, ash, soluble solids (°Brix) and coloring. For the moisture test there’s a 100% failure rate to the standards established by current Brazilian legislation, 38.46% in relation to the acid test and 29.03% for HMF. Inadequacies to the legislation occur due to the different floral origins and edaphoclimatic factors. However, the most relevant factor is the difference between the bees’ species Apis mellifera L. and Melipona subnitida D. that originate the honeys, each species conferring specific characteristics to its product.
DOI: 10.6084/m9.figshare.14317901
title: Quality of pasta made of cassava, peach palm and golden linseed flours

description: Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards mandated by the Brazilian legislation and the pasta was classified as rich in fibers. The texture parameters of the pasta were influenced by the drying process, with the best results obtained at the lowest and highest temperatures studied.
DOI: 10.6084/m9.figshare.14317901.v1
title: Quality of pasta made of cassava, peach palm and golden linseed flours

description: Abstract The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards mandated by the Brazilian legislation and the pasta was classified as rich in fibers. The texture parameters of the pasta were influenced by the drying process, with the best results obtained at the lowest and highest temperatures studied.
DOI: 10.5281/zenodo.4636810
title: Southern Ocean trajectories of the time period 1986 to 2005 simulated with TRACMASS

description: Data set of trajectories that are runned with the Lagrangian trajectory code TRACMASS v7.0.0 using data from an EC-Earth run performed following the guidelines of CMIP5. The ocean part of the model is NEMO and the resolution is 1 deg (ORCA1) and monthly means. Trajectories are started in the Drake Passage through all depths and latitudes over the time-period 1986-2005 and simulated for 2000 years. This means that the data is looped, so that after december 2005 it starts over from january 1986 (for the forward simulation). The data are stored according to the output from TRACMASS. NEMO_SO_1986_2005_backward_ini.csv - Contains the initial position of trajectories that are started in the Drake Passage and runned backward to either the Drake Passage again or to 2 degree Celcius. NEMO_SO_1986_2005_backward_out.csv - The end position of the trajectories that are started in the Drake Passage and runned backward until they reach the Drake Passage again or 2 degree Celcius. NEMO_SO_1986_2005_backward_run.csv - The whole trajectories that are started in the Drake Passage and runned backward until they reach the Drake Passage again or 2 degree Celcius. NEMO_SO_2000_1986_2005_ini.csv - Contains the initial position of trajectories that are started in the Drake Passage and runned forward to either the Drake Passage again or to 25 degree Celcius. NEMO_SO_2000_1986_2005_out.csv - The end position of the trajectories that are started in the Drake Passage and runned forward until they reach the Drake Passage again or 25 degree Celcius. NEMO_SO_2000_1986_2005_run.csv - The whole trajectories that are started in the Drake Passage and runned forward until they reach the Drake Passage again or 25 degree Celcius.
DOI: 10.6084/m9.figshare.14317903
title: Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors

description: Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD), which use phenolic compounds and oxygen as substrates. The products of these enzymes cause undesirable changes of color and flavor of processed potato products. The present study aimed to evaluate some kinetic properties based to optimum pH and reaction temperature, and to determine changes on activity of potato tubers PPO and POD treated with sprouting suppressors compounds menthol and eugenol. For each treatment, samples were collected in six different periods, before application (day 0) and 10, 20, 30, 40, and 50 days after the treatments to determine the influence of sprout inhibitors on the activity of PPO and POD. Changes in pH and temperature affected drastically the activity of both enzymes. The use of eugenol and menthol as sprouting suppressors decreased enzymatic activity on the treated tubers compared to control with an inverse relationship between enzymes activity and content of phenolic compounds.
DOI: 10.6084/m9.figshare.14317903.v1
title: Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors

description: Abstract One of the major problems affecting potatoes quality on stored is the susceptibility to enzymatic browning, which occurs mainly after wounds during the harvest, at postharvest handling and by aging, leading to the development of dark color compounds. Enzymatic browning is associated with the action of polyphenoloxidases (PPO) and peroxidases (POD), which use phenolic compounds and oxygen as substrates. The products of these enzymes cause undesirable changes of color and flavor of processed potato products. The present study aimed to evaluate some kinetic properties based to optimum pH and reaction temperature, and to determine changes on activity of potato tubers PPO and POD treated with sprouting suppressors compounds menthol and eugenol. For each treatment, samples were collected in six different periods, before application (day 0) and 10, 20, 30, 40, and 50 days after the treatments to determine the influence of sprout inhibitors on the activity of PPO and POD. Changes in pH and temperature affected drastically the activity of both enzymes. The use of eugenol and menthol as sprouting suppressors decreased enzymatic activity on the treated tubers compared to control with an inverse relationship between enzymes activity and content of phenolic compounds.
DOI: 10.5281/zenodo.4636809
title: Southern Ocean trajectories of the time period 1986 to 2005 simulated with TRACMASS

description: Data set of trajectories that are runned with the Lagrangian trajectory code TRACMASS v7.0.0 using data from an EC-Earth run performed following the guidelines of CMIP5. The ocean part of the model is NEMO and the resolution is 1 deg (ORCA1) and monthly means. Trajectories are started in the Drake Passage through all depths and latitudes over the time-period 1986-2005 and simulated for 2000 years. This means that the data is looped, so that after december 2005 it starts over from january 1986 (for the forward simulation). The data are stored according to the output from TRACMASS. NEMO_SO_1986_2005_backward_ini.csv - Contains the initial position of trajectories that are started in the Drake Passage and runned backward to either the Drake Passage again or to 2 degree Celcius. NEMO_SO_1986_2005_backward_out.csv - The end position of the trajectories that are started in the Drake Passage and runned backward until they reach the Drake Passage again or 2 degree Celcius. NEMO_SO_1986_2005_backward_run.csv - The whole trajectories that are started in the Drake Passage and runned backward until they reach the Drake Passage again or 2 degree Celcius. NEMO_SO_2000_1986_2005_ini.csv - Contains the initial position of trajectories that are started in the Drake Passage and runned forward to either the Drake Passage again or to 25 degree Celcius. NEMO_SO_2000_1986_2005_out.csv - The end position of the trajectories that are started in the Drake Passage and runned forward until they reach the Drake Passage again or 25 degree Celcius. NEMO_SO_2000_1986_2005_run.csv - The whole trajectories that are started in the Drake Passage and runned forward until they reach the Drake Passage again or 25 degree Celcius.
DOI: 10.6084/m9.figshare.14317904
title: Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

description: Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67 – 2.73 and 0.61 – 1.46 log CFU/g in strawberries, 1.48 – 2.19 and 1.02 – 2.01 log CFU/g on rocket leaves, and 1.10 – 2.08 and 0.88 – 1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.
DOI: 10.6084/m9.figshare.14317904.v1
title: Organic acids and hydrogen peroxide can replace chlorinated compounds as sanitizers on strawberries, cucumbers and rocket leaves

description: Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67 – 2.73 and 0.61 – 1.46 log CFU/g in strawberries, 1.48 – 2.19 and 1.02 – 2.01 log CFU/g on rocket leaves, and 1.10 – 2.08 and 0.88 – 1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.
DOI: 10.6084/m9.figshare.14317906
title: Structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii

description: Abstract The structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii were investigated. Firstly the stalk residue of P. eryngii was collected from the top portion of spent mushroom substrate and processed to yield water-soluble polysaccharide. Subsequently this crude polysaccharide was purified by DEAE Sepharose CL-6B ion exchange chromatography and Sepharose CL-6B size-exclusion chromatography. Then its structural features were investigated by gas chromatography (GC), gel permeation chromatography (GPC), methylation analysis, and Fourier Transform Infrared Spectrum (FT-IR). The results showed that it was heteropolysaccharide and mainly composed of glucose (82.4%). The backbone of P-2a mainly consisted of 1, 3-linked (42.7%) and 1, 6-linked (35.5%) glucose residues. Besides, in vitro antioxidant assay showed that P-2a exerted a high scavenging effects on hydroxyl radical and in vitro antitumor assay showed it had a dose-dependent antiproliferative effect against human gastric MGC-803 cancer cells & human epithelial Hela cancer cells. The findings of this study suggested that the polysaccharide extracted from the stalk residue has the similar structure and bioactivities as that from fruit-body of the mushroom. It could be potentially used as a natural source for the development of health-care food.
DOI: 10.6084/m9.figshare.14317906.v1
title: Structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii

description: Abstract The structural characterization and bioactivities of a polysaccharide from the stalk residue of Pleurotus eryngii were investigated. Firstly the stalk residue of P. eryngii was collected from the top portion of spent mushroom substrate and processed to yield water-soluble polysaccharide. Subsequently this crude polysaccharide was purified by DEAE Sepharose CL-6B ion exchange chromatography and Sepharose CL-6B size-exclusion chromatography. Then its structural features were investigated by gas chromatography (GC), gel permeation chromatography (GPC), methylation analysis, and Fourier Transform Infrared Spectrum (FT-IR). The results showed that it was heteropolysaccharide and mainly composed of glucose (82.4%). The backbone of P-2a mainly consisted of 1, 3-linked (42.7%) and 1, 6-linked (35.5%) glucose residues. Besides, in vitro antioxidant assay showed that P-2a exerted a high scavenging effects on hydroxyl radical and in vitro antitumor assay showed it had a dose-dependent antiproliferative effect against human gastric MGC-803 cancer cells & human epithelial Hela cancer cells. The findings of this study suggested that the polysaccharide extracted from the stalk residue has the similar structure and bioactivities as that from fruit-body of the mushroom. It could be potentially used as a natural source for the development of health-care food.
DOI: 10.6084/m9.figshare.14317910
title: Rheological behavior of plant-based beverages

description: Abstract The aim of this research was to study the rheological behavior of a plant-based beverage made of Brazil nut (Bertholletia excelsa) and Baru (Dipteryx alata Vogel) and a nut-based beverage made of Brazil nut (Bertholletia excelsa) and Macadamia (Macadamia integrifolia) at the temperatures of 25, 45 and 80 °C. Experimental data were adjusted to the models of Newton, Ostwald-de Waele, Herschel Bulkley and Bingham. The formulations of the beverages were obtained from a simplex-centroid design, based on the panelists acceptance in the sensorial evaluation. Rheological behavior showed no differences between the beverages and rheological data were best fit to Ostwald-de Waele model, at the three temperatures for both beverages, presenting a non-Newtonian behavior, with a pseudoplastic characteristic (n &lt;1). In general, the nut-based beverage made of Brazil nut and Macadamia presented lower values than a plant-based beverage made of Brazil nut and Baru for an apparent viscosity, at the three temperatures, requiring less tension to flow.