Search Results (67)

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

In this study, silver carp surimi products enriched with Antarctic krill oil high internal phase emulsions (AKO-HIPEs) were cooked using steaming (STE), microwave heating (MIC), and air-frying (AIR), respectively. The gel and flavor properties, lipid quality and stability were investigated. Compared to the MIC and AIR groups, the STE surimi gel added with HIPEs had better texture properties, exhibiting higher water-holding capacity and a more homogeneous structure, while the air-frying treatment resulted in visually brighter surimi products. The degree of lipid oxidation during cooking was in an order of STE < MIC < AIR as determined by electron paramagnetic resonance spectrometer and thiobarbituric acid reactive substances. HIPE-added surimi gels retained more nutrients and flavor when cooked by AIR compared to STE and MIC. Results imply that the texture properties and lipid stability of surimi products fortified with AKO-HIPEs were better than those of the oil group under any cooking method. In conclusion, surimi products added with AKO-HIPEs had better gel properties and retained more fatty acids and flavor than AKO-SO. Full article

The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (w/w) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.5 g), and reaction flavor solution (RFS, 10 mL). The mixture was kneaded, shaped, dried at 50 °C for 2 h, and air-fried at 195 °C for 80 sec. The resulting green laver chips showed overall acceptance and brittleness values of 7.00 ± 0.74 and 5.89 ± 0.59 N, respectively, with absolute residual errors of 8.43% and 7.07%. The optimum reaction flavor precursors for green laver chips were determined to be threonine (1.0 g%), proline (1.0 g%), glycine (1.4 g%), methionine (0.05 g%), and glucose (2 g%). Flavor analysis revealed that green laver chips with reaction flavor (GLCR) contained 13 alkylpyrazines with corn-like and nutty odors, and 2-acetylpyrrole, which contributed a popcorn-like odor. In contrast, green laver chips without reaction flavor (GLC) predominantly contained straight-chain aldehydes with undesirable odors. The heating process in the air fryer appeared to reduce the aldehyde content and promote pyrazine formation, significantly enhancing GLCR’s flavor. Full article

Air frying as a new roasting technology has potential for roasted fish production. In this study, the changes in volatile compounds (VCs) during air frying of tilapia were studied by quantitative gas chromatography–ion mobility spectrometry, followed by the identification of key VCs based on their odor activity value (OAV). There were 34 verified VCs, of which 16 VCs were identified as the key VCs with OAV ≥ 1. Most of the VCs were improved by air frying and peaked at 20 min. During the air frying, the total sulfhydryl content markedly decreased, while the protein carbonyl and MDA content significantly increased, suggesting the enhancement in the oxidation of lipids and proteins. The correlation network among the chemical properties and key VCs was constructed. The change in total sulfhydryl, protein carbonyl, and MDA showed significant correlation with most of the key VCs, especially 2-methyl butanal, ethyl acetate, and propanal. The results indicated that the oxidation of lipids and proteins contributed the most to the flavor improvement in air-fried tilapia. This study provides a crucial reference for the volatile flavor improvement and pre-cooked product development of roasted tilapia. Full article

Fried potato products are the largest dietary source of acrylamide, a potential carcinogen formed at high temperatures. Previous studies suggested that garlic powder could decrease the development of acrylamide; however, there has not been much focus on the effect of garlic extract. The aim of this study was to investigate the effect of garlic extract exposure on the development of acrylamide in French fries in popular home cooking techniques such as pan-frying, air-frying, and oven-frying. Initially, the antioxidative profile, total phenolic content, and chlorogenic acid content of garlic were analyzed. Subsequently, potatoes were treated with garlic extract and fried using pan-frying, air-frying, and oven-frying techniques. Acrylamide levels were then quantified through HPLC and compared to control groups. The findings showed that garlic exposure increased the acrylamide formation in French fries obtained with air-frying (311.95 ± 0.5 μg/kg) and with oven-frying (270.32 ± 23.4 μg/kg) (p < 0.005 *). This study offers new insights into varying acrylamide formation levels in domestic practices. Unlike previous studies, this study is the first to question the effect of aqueous garlic extract exposure. Further research is required to comprehend the interaction between garlic exposure and acrylamide formation in household settings. Full article

The imperative of utilising alternative fuels for the operation of internal combustion engines stems from the requirements to reduce the emissions of greenhouse gases and other contaminants, the substantial demand for fuels, and the diminishing reserves of natural resources. The global inclination towards sustainable development necessitates the employment of biofuels as a substitute for fossil fuels. Nonetheless, the expenditures on raw materials for the manufacture of biodiesel remain substantial, thus underlining the importance of exploring solutions for reducing them. An instance of this could be the utilisation of plant and animal by-products, such as used frying oils and slaughterhouse waste, as feedstock for biodiesel production. Not only will this facilitate the creation of less costly biofuel, but it will also provide an effective solution for the management of post-production waste. The objective of the research delineated in this paper was to ascertain select physicochemical attributes of second-generation biodiesel, derived from spent frying oil, as well as mixtures of this biodiesel with diesel and biodiesel concentrations of 10, 20, and 30% (v/v). The biodiesel produced is the waste frying oil methyl esters WFOME. The proprietary GW-201 reactor was employed in the production of biodiesel. For WFOME biodiesel, DF diesel, and their blends—B10, B20, and B30—properties that influence the formation process of the combustible mixture, autoignition, and combustion of fuel–air mixtures in self-ignition engines were determined. The conducted research has established that “B” type fuels prepared from WFOME and DF present a viable alternative to fossil fuels. Pure biodiesel exhibited a marginally reduced lower heating value, however, in the case of fuel mixtures comprising up to 30% (v/v) biodiesel and diesel, the lower heating values approximated that of diesel. An elevated cetane number alongside an increased flash point of pure B100 biodiesel have been noted. The values of cetane number for WFOME and DF mixtures were found to be either comparable or marginally higher than those of pure DF diesel fuel. Full article

This study aims to delve deeper into the relationship between the professional activities carried out in restaurant kitchens and some key air pollutants. The ultrafine particles (UFPs), nitrogen dioxide (NO₂), ozone (O₃), Total Volatile Organic Compounds (TVOCs) and formaldehyde (HCHO) indoor air concentrations were determined using real-time monitors. Simultaneously, the kitchen environment was characterized using video recordings with the aim to retrieve information pertaining to cooking, cookware washing and surface cleaning activities. Statistical analysis was carried out separately for the winter and summer campaigns. The obtained results confirmed that the professional activities carried out in restaurant kitchens had a significant impact on the concentrations of all the selected pollutants. Specifically, this study revealed the following key results: (i) indoor UFPs and NO₂ concentrations were significantly higher during cooking than during washing activities (e.g., about +60% frying vs. handwashing and dishwasher running), mainly in the winter; (ii) washing activity had a statistically significant impact on the TVOC (+39% on average) and HCHO (+67% on average) concentrations compared to other activities; (iii) some specific sources of short-term pollutant emissions have been identified, such as the different types of cooking and opening the dishwasher; and (iv) in some restaurants, a clear time-dependent relationship between O₃ and UFP, TVOC and HCHO has been observed, underlining the occurrence of ozonolysis reactions. Full article