Search Results (73)

Improving the water-holding capacity (WHC) during the processing of rabbit meat can effectively enhance the texture of the final product, but it remains a practical challenge. This study aims to develop an ultrasound-assisted curdlan curing strategy to reduce the water loss of rabbit meat during the processing. Herein, the water retention performance, myofibrillar protein (MP) structure, and processing adaptability of rabbit meat as affected by the ultrasound-assisted curdlan curing treatment were investigated. Compared with the control group, ultrasound-assisted curdlan treatment increased WHC by 14.0% and reduced cooking loss by 15.4%. Moreover, this combined treatment showed significantly higher WHC and lower cooking loss than curdlan or ultrasound treatment alone (p < 0.05). Moreover, the ultrasound-assisted curdlan curing resulted in higher ultraviolet absorption and fluorescence intensity of myofibrillar proteins (MPs) in rabbit meat, but the intensity of the main protein band observed in SDS-PAGE was lower. Furthermore, the rabbit meat treated with the ultrasound-assisted curdlan curing maintains the highest water content (75.2% for steaming, 74.7% for boiling, 74.4% for microwaving, 70.1% for roasting, and 71.8% for air-frying) under various thermal processing methods. Therefore, the ultrasound-assisted curdlan curing offers a feasible route to improve water retention in rabbit meat, providing an applicable basis for reducing water loss in meat production. Full article

Lonicerae japonicae flos (LJF) is a natural product with medicinal, edible, and ornamental value which has been developed into LJF tea. At present, LJF tea can be processed using four main fixation methods: fixation by sun drying (SG), hot-air oven drying (HG), stir-frying drying (CZ), and steaming (ZZ). However, a comparative analysis of the effects of different fixation methods on the quality of LJF tea has not been reported. This study comprehensively investigated the effects of these fixation methods on the appearance color, volatile components, and non-volatile components of LJF tea samples. Our findings demonstrated that LJF tea in the SG group had the highest L value, causing a brighter appearance, which was mainly caused by the retention of organic acids and flavonoids. Additionally, LJF tea in the SG group had a higher content of aroma components than other groups. These results suggested that sun drying may be beneficial for improving the quality of LJF tea. This study provided a reference for the selection of fixation methods for LJF tea and offered a clue for quality improvement of LJF tea. Full article

The growing demand for healthier and more sustainable foods has driven interest in plant-based formulations with improved nutritional and sensory quality. In this context, this study evaluated the effect of extra-virgin olive oil (EVOO) addition and different cooking methods (baking, air-frying, and deep-frying) on the nutritional composition, fatty acid profile, total polyphenol content (TPC), antioxidant capacity (ORAC, FRAP, and DPPH), and sensory acceptability of vegetable patties. Patties were prepared with or without EVOO and cooked using the three methods. Deep-frying markedly increased fat content (45–75%), whereas baking and air-frying effectively limited oil absorption (0–10%). EVOO addition increased monounsaturated fatty acids, particularly oleic acid (37.2 g/100 g DW), and enhanced the transfer of phenolic compounds to the patties. Deep-fried, EVOO-enriched samples showed the highest TPC (3.93–5.22 mg GAE/100 g DW), while raw patties exhibited the highest ORAC values (5.17–6.02 µmol TE/100 g DW). Sensory evaluation indicated that EVOO-enriched patties achieved the highest overall preference when air-fried or baked (77–89%). Overall, enriching EVOO with less oil-intensive cooking methods improved the lipid profile, antioxidant capacity, and sensory quality of vegetable patties. These findings should be interpreted within the context of a single frying cycle representative of domestic cooking practices and a sensory evaluation conducted with an untrained panel mainly composed of young adults. Full article

Thermal processing alters the nutritional and functional properties of vegetable food. In this study, using electrophoretic, spectrophotometric, and statistical analyses, we analyzed the effects of boiling, blanching, steaming, and blanching followed by pan-frying and air-frying on the concentration of bioactive compounds in kale and chard, and the biological effects of their extracts. In addition to analyzing the vegetable tissues, the residual water remaining after thermal processing was also examined to assess the nutritional potential of this often overlooked and typically discarded by-product. The residual cooking water had the highest antioxidant capacity, according to ABTS, DPPH, and FRAP assays (57.83% ± 18.16%, 33.58% ± 16.55%, and 81.58% ± 0.78% for kale and 74.53% ± 4.56%, 13.62% ± 7.34%, and 82.97% ± 0.44% for chard, respectively). Air-frying and cooking water contained the highest total phenolics (0.48 ± 0.17 mg GAE/g fw and 0.35 ± 0.06 mg GAE/g fw for kale and 0.88 ± 0.21 mg GAE/g fw and 0.80 ± 0.06 mg GAE/g fw for chard, respectively). Thermally processed chard had a higher concentration of oxidative marker H₂O₂ than kale. An inverse relationship between soluble sugars and H₂O₂ levels was observed. In kale, cooking processes caused the greatest reduction in soluble sugars, whereas in chard, this effect was most pronounced during blanching. Chard had more photosynthetic pigments than kale. Heat treatments caused more differences between kale samples than chard samples. Pan-frying best preserved chlorophylls, porphyrins, and carotenoids. According to both PC and HC analysis, the tissues of kale were clearly distinguishable from the water remaining after boiling/blanching/steaming kale. These results may help to optimize industrial processing conditions to better preserve bioactive compounds and create opportunities for the valorization of cooking by-products. Full article

Orange-fleshed sweet potato (OFSP) is a rich source of carotenoids, phenolics, flavonoids, and starch that are influenced by thermal processing. This study compared the effects of steaming (15–45 min) and air-frying (5–15 min) on the color, bioactive composition, starch content, and antioxidant properties of OFSP peel and flesh to assess processing-induced changes. Unprocessed samples served as the baseline for evaluating percentage and fold changes. Results revealed tissue-specific responses. Steaming preserved flesh brightness (L*, 79) and moderately enhanced carotenoids (0.68 µg/g), anthocyanins (up to 40.5 µg/g in peel), phenolics (2.19–2.27 mg GAE/g), and flavonoids (up to 3.32 mg QE/g). Air-frying induced more pronounced increases in peel bioactives, with carotenoids (4.79 µg/g, 14-fold), phenolics (6.86 mg GAE/g, more than 3-fold), flavonoids (11.75 mg QE/g, more than 20-fold), and transient anthocyanin elevation (61.62 µg/g at 5 min), but prolonged exposure caused degradation in flesh. Starch remained stable in the peel but decreased in the flesh. Antioxidant activity showed similar tissue- and treatment-specific patterns. Steaming preserved structural integrity and bioactive stability, whereas short-duration air-frying maximized peel carotenoids and phenolics. These findings provide insights for optimizing thermal processing to enhance nutritional quality and functional properties in OFSP. Full article

Currently, there is an increasing demand for plant-based and low-fat snacks. Non-conventional starch and grains are alternative ingredients. Environmentally friendly processing, such as liquid nitrogen and microwaves, can be used to obtain modified starch, as well as hot air frying to cook snacks. The aim of this work was to evaluate the impact of eco-friendly physical modification of starch from Oxalis tuberosa in a low-fat snack processed by hot air frying. First, native starch (NS) was treated with liquid nitrogen (LNS) and liquid nitrogen/microwaves (LNMS), and the amylose/amylopectin content and functional properties were determined. The snacks were formulated with NS or modified starches, amaranth flour, quinoa flour, corn, onion powder, salt, and water; the ingredients were mixed and placed in an electric pasta maker and cooked by hot air frying. The hardness, hedonic test, colorimetric parameters, acrylamide, proximal composition, and fatty acid profile were analyzed. All starches showed similar values of amylose and amylopectin content. LNMS starch had the lowest water solubility index as compared to NS and LNS. The snacks with the starch modified with liquid nitrogen showed the highest values of hardness as well as the highest score for the texture from a hedonic test. The snacks with modified starches showed a lower browning index than the snack formulated with NS. Acrylamide was not detected in any snacks. The lipid value of the snacks with modified starch was 1.9–2.70 g/100 g of sample, providing ω-9, ω-6, and ω-3 fatty acids. All snacks contained 7.7 g of protein/100 g of sample. These low-fat and plant-based snacks are a healthy option made by environmentally friendly technologies. Full article

Vegetables are usually thermally processed before consumption to improve their flavor and safety. In this work, the effect of boiling (BO), blanching (BL), steaming (ST), air-frying (AF), and pan-frying (PF)on the nutritional value and bioactivity of broccoli (Brassica oleracea var. italica) heads was investigated, including a comparative analysis of the tissue and the cooking water remaining after the treatments. Using spectrophotometric methods, AF broccoli was found to have the highest levels (p ≤ 0.05) of hydroxycinnamic acids (1.58 ± 0.71 mg CAE/g fw), total glucosinolates (3.76 ± 2.09 mg SinE/g fw), carotenoids (6.73 ± 2.89 mg/kg fw), and lycopene (0.91 ± 0.19 mg/kg fw). Steamed and AF broccoli had the highest total phenolics (0.72 ± 0.12 mg GAE/g fw and 0.65 ± 0.15 mg GAE/g fw, respectively; p ≤ 0.05). ST broccoli also had the highest levels of soluble sugars (11.04 ± 2.45 mg SucE/g fw) and total tannins (0.46 ± 0.19 mg GAE/g fw). The water remaining after cooking broccoli (BOW) had the highest total flavonoids (2.72 ± 0.59 mg QE/g fw) and antioxidant capacity (ABTS and FRAP, 57.57 ± 18.22% and 79.34 ± 3.28%, respectively; p ≤ 0.05). The DPPH assay showed that AF (36.12 ± 15.71%) and ST (35.48 ± 2.28%) had the strongest antioxidant potential. DNA nicking assay showed that BOW and BLW were the most effective in preserving plasmid DNA supercoiled form (99.51% and 94.81%, respectively; p ≤ 0.05). These results demonstrate that thermal processing significantly affects the phytochemical composition and functional properties of broccoli, with steaming and air-frying generally preserving the highest nutritional quality. Additionally, cooking water, often discarded, retains high levels of bioactive compounds and exhibits strong antioxidant and DNA-protective effects. To the best of our knowledge, this is the first study to investigate how different thermal processing techniques of vegetables influence their ability to protect plasmid DNA structure. Furthermore, this is the first study to compare the DNA-protective effects of broccoli tissue extracts and the water remaining after cooking broccoli. Full article

Air pollution is a significant health concern identified by the World Health Organization (WHO) as it poses serious health risks and climate impacts. WHO indicates that 99% of the global population breathes air with pollutant levels exceeding safe guidelines. Indoor particulate level (IPL) is approximately 20% higher in naturally ventilated buildings than mechanically ventilated ones. Volatile organic compounds (VOCs), found in products such as pesticides and gasoline, and pollutants including PM2.5 and PM10 contribute to these health risks. This study aims to characterize six common household pollutants, focusing on their concentrations and potential health impacts indoor environments. By understanding the characteristics of the pollutants, indoor air quality can be improved to mitigate associated health risks. The results showed that VOC showed the highest level of concentration as 23.8% was filtered while vape showed the highest concentration of PM2.5 with 83.3% filtered. No significant difference was observed among the VOC concentrations of candles, mosquito coils, and cigarettes. For PM2.5, frying and LPG had the same levels of concentration while the other groups had similar levels. Full article

Beta-carboline alkaloids (βC-alkaloids) are natural toxins found in various foods, and can also form during the thermal processing of protein-rich ingredients. This study investigated the formation of six βC-alkaloids in pork belly, beef sirloin, mackerel, and cutlassfish subjected to pan-frying, boiling, steaming, and air-frying at 170–250 °C for 2–24 min. Microwave pretreatment (1–5 min) was applied prior to cooking to assess its mitigation potential. Quantification was performed using liquid chromatography tandem mass spectrometry (LC-MS/MS). Pan-frying significantly promoted βC-alkaloid formation, with harman and norharman levels reaching up to 534.63 µg/kg and 217.06 µg/kg in beef sirloin, and 212.44 µg/kg and 533.01 µg/kg in cutlassfish, respectively. Air-frying generated lower alkaloid levels overall compared to pan-frying. Microwave pretreatment effectively mitigated alkaloid formation. The pretreatment of beef sirloin for 2 min resulted in a reduction in the norharman and harmaline levels by 78.4% and 96.5%, respectively. This study provides a comprehensive comparison of six βC-alkaloids across various food types and cooking methods, demonstrating the influence of cooking parameters on alkaloid formation. This study underscores the importance of understanding the thermal formation of natural toxins in foods and offers insight into practical strategies to minimize their occurrence in daily diets. Full article

Peruvian carrot is a root with a pleasant taste but a short shelf life. Developing Peruvian carrot snacks with appealing sensory characteristics, a crunchy texture, and reduced lipid content aligns with modern consumer demands and represents an innovative approach to food diversification. To ensure product quality, snacks must have a low water content to prevent microbial growth and maintain crispness. Therefore, optimizing process variables through pre-treatments is essential to achieving the desired characteristics. This study aimed to evaluate the influence of frying conditions on the water content, lipid absorption, and sensory acceptance of Peruvian carrot snacks. The preparation process involved sanitizing and slicing the roots, air-drying them at room temperature, and frying them according to an experimental design. The optimal frying conditions were 160 °C for 18 s and 174 °C for 30 s. Three different treatments were tested: two with edible coatings made from Peruvian carrot starch at concentrations of 3:20 and 5:10 (starch %/glycerol %) and one control sample without a coating. Sensory evaluation showed significant differences between coated and uncoated snacks, with all samples receiving high consumer acceptance. Notably, coated snacks exhibited a 50% reduction in lipid absorption compared to the control while also retaining a lower water content, key factors in maintaining texture, preserving quality, and extending shelf life. Furthermore, the application of edible coatings proved effective in reducing the caloric content of the snacks, making them a healthier alternative. Full article

This study evaluated the potential of pectin (PEC)-based coatings, enhanced with olive leaf extract (OLE) and chitosan nanoparticles (CH-NPs), to mitigate the formation of harmful compounds during the frying of French fries. The research compared deep fat and hot air frying methods. Initial characterization of the coating solutions included assessing zeta potential, Z-Average, polydispersity index, and antioxidant capacity. The inclusion of OLE and CH-NPs significantly boosted antioxidant activity, reaching 78.9%, without substantially altering zeta potential or Z-Average characteristics. Notably, hot air frying induced significantly higher levels of acrylamide (ACR) and hydroxymethylfurfural (HMF) compared to deep fat frying. However, the application of the developed coatings demonstrated a marked reduction in both ACR and HMF across both frying techniques. Furthermore, the coatings, particularly PEC with OLE and CH-NPs, effectively decreased oil absorption by 55% while simultaneously increasing moisture content. The sensory evaluation indicated that the panelists liked the deep-fat-fried fries significantly more compared to hot air frying. Deep-fat frying led to an elevated browning index, which was significantly counteracted by the application of the coatings. These findings underscore the importance of informing consumers about the potential for increased ACR and HMF formation during hot air frying, despite its advantages in reducing fat content, to ensure informed dietary choices. Full article

In this study, the impacts of water-bath reheating (WR), steam reheating (SR), air-frying reheating (AR), roasting reheating (RR), and microwave reheating (MR) on the physicochemical properties, oxidation, and flavor profiles of crispy chicken (CC) were investigated. The results revealed that the pH of CC was significantly reduced after reheating (p < 0.05). The AR samples had a slight change in L* and the highest springiness. The RR samples had the highest degree of lipid and protein oxidation. In addition, WR, AR, RR, and MR treatments effectively increased the contents of umami-related amino acids. Glu and Cys were typically the taste-active amino acids in CC. AR contributed to increasing the response values of umami and richness. As shown by the electronic nose and Gas Chromatography–Mass Spectrometry (GC-MS) analysis, 41 volatile compounds were obtained in CC. AR could efficiently increase the contents of nitrogen oxides and methyl compounds. Meanwhile, the content of trans-.alpha.-bergamotene, nonanal, and copaene were significantly increased after the AR process (p < 0.05). According to the results of analysis of variance (ANOVA), odor activity value (OAV), and variable importance in projection (VIP), anethole was considered the key differential flavor-active compound. Overall, AR was superior to other reheating methods in CC, with better texture and various flavor characteristics. This study provides a reference for choosing reheating technology for pre-cooked chicken products. Full article

The effect of frying conditions on the quality attributes of clearhead icefish under deep frying and air frying was evaluated using the Soxhlet extractor method, colorimeter, and textural analyzer. With the increasing frying temperature and time, the water loss, oil uptake, volumetric shrinkage, redness, yellowness, browning index, hardness, crispiness, the dispersion of textural data, and sensory scores in deep-fried and air-fried samples increased (p < 0.05); the lightness, whiteness, and thiobarbituric acid reactive substances (TBARS) decreased (p < 0.05), while crispiness showed no significant difference (p > 0.05). Compared to deep-fried samples, air-fried samples showed a 15.6–20.8% and 63.2–64.7% decrease in the water content and oil content, respectively. Volumetric shrinkage, hardness, and crispiness of the air-fried samples increased 30.3–68.4%, 53.5–53.7%, and 53.0–59.1%, respectively, relative to deep-fried samples. Air-fried samples displayed a decreasing uniformity in color. Therefore, frying temperature and time conferred a desirable color and texture to the fried clearhead icefish by affecting mass transfer, Maillard reactions, and lipid oxidation reactions. In addition, the difference in quality attributes between deep-fried and air-fried products was attributed to the difference in heat transfer mode. The study aims to provide a theoretical basis for the application of two frying methods and the production of high-quality fried foods. Full article

This work shows a proposal for reducing emissions, fuel costs, and respiratory disease hospitalizations using environmental cost accounting principles for the production of biodiesel production from waste frying oil (WFO). PM₁₀, PM_2.5, and O₃ data from 2017 to 2022 were collected and correlated with the number of hospitalizations for respiratory diseases and their costs. WFO samples were collected locally from households and restaurants in the greater ABC region, Brazil, and biodiesel was produced using the samples. The results showed that throughout the studied period, one or more of the polluting gases showed a strong correlation with hospitalizations due to respiratory diseases, corroborating what has already been verified by other studies carried out by the WHO. WFO biodiesel was within the standard limits, and the total annual production was estimated to be 30,435 m³; moreover, the associated annual carbon credits would equal 67 tCO₂, as well as a decrease of 30% in total pollutant emissions. Environmental cost accounting revealed that the annual number of respiratory disease hospitalizations could decrease by 3093 and the associated healthcare cost would decrease by USD 838 thousand per year; moreover, the sale of biodiesel and byproducts can generate an annual profit of USD 19 million. The biodiesel plant project had an NPV of USD 172.5 million, a payback of 1 month, and a return on investment of more than 170 times the initial financing. In addition, the reputation and the quality of life of the greater ABC region’s residents could improve. Full article

As the wealth of evidence grows as to the negative impact of indoor air quality on human health, it has become increasingly urgent to investigate and characterise sources of air pollution within the home. Fine particulate matter with a diameter of 2.5 µm or less (PM_2.5) is a key cause for concern, and cooking is known to be one of the most significant sources of domestic PM_2.5. In this study, the aim was to demonstrate the efficacy of combining experimental techniques and cutting-edge High-Performance Computing (HPC) to characterise the dispersion of PM_2.5 during stir-frying within a kitchen laboratory. This was carried out using both experimental measurement with low-cost sensors and high-fidelity Computational Fluid Dynamics (CFD) modelling, in which Lagrangian Stochastic Methods were used to model particle dispersion. Experimental results showed considerable spatio-temporal variation across the kitchen, with PM_2.5 mass concentrations in some regions elevated over 1000 μg ${\mathrm{m}}^{-3}$ above the baseline. This demonstrated both the impact that even a short-term cooking event can have on indoor air quality and the need to factor in such strong spatio-temporal variations when assessing exposure risk in such settings. The computational results were promising, with a reasonable approximation of the experimental data shown at the majority of monitoring points, and future improvements to and applications of the model are suggested. Full article