Search Results (73)

Information about the trace elements content of goose carcass parts with or without skin can be important for consumers when making dietary choices. This study aimed to (1) determine the effects of popular heat processing techniques on the content of chromium (Cr), iodine (I), manganese (Mn), and bromine (Br) in goose breast muscle, and (2) estimate the extent to which 100 g of goose meat—both with and without skin—cover the Nutrient Reference Values (NRV) for Cr, I, Mn, and the Tolerable Daily Intake (TDI) for Br in adults. The heat processing techniques used in the study were water bath cooking (WBC), Oven Convection Roasting (OCR), grilling (G), and pan frying (PF). Grilled goose breast without skin had the highest Br retention (97.4%) and TDI (2.41%). Cooked goose breast (WBC) with skin exhibited the highest retention of Cr (73.8%) and I (73.6%). The highest Mn content was found in meat without skin after OCR processing and grilled meat with skin (0.170 and 0.191 mg/100 g, respectively). The iodine content in the meat decreased (from 0.020 raw to 0.003 mg/100 g after PF) with each heat treatment. The results of our study may provide helpful information for consumers when making dietary choices and using heat treatment techniques. Goose breast muscles, depending on heat treatment and the presence of skin, provide trace elements in the range of 2.21% of NRV (Nutrient Reference Value) for Br without skin to 740.7% of NRV for Cr with skin and may be a valuable component of a varied diet (apart from iodine). The Br content in the meat decreases after WBC treatment (1.29 without skin or 1.43 with skin mg/100 g). For this reason, it seems to be the most beneficial for the consumer’s health because it minimizes the risk of exceeding the TDI value. Total hazard quotients (THQ) in meat (regardless of the treatment and skin presence) for Cr, Mn, and Br contents were <1, indicating a low risk to Polish consumer health. Full article

Emerging evidence highlights the biological risks associated with electromagnetic fields (EMFs) generated by electronic devices. The toxic effects and mechanisms induced by exposure to EMFs on microglial cells and natural substances that inhibit them are limited to date. Here, we investigated whether exposure to 3.5 GHz EMF radiation, potentially generated by smartphones working in 5G communication or cooking using microwave ovens, affects the growth of BV2 mouse microglial cells and polydeoxyribonucleotide (PDRN), a DNA preparation derived from salmon sperm, inhibits it. Of note, exposure to 3.5 GHz EMF radiation for 2 h markedly inhibited the growth and triggered apoptosis in BV2 cells, characterized by the reduced number of surviving cells, increased genomic DNA fragmentation, increased reactive oxygen species (ROS) levels, and altered phosphorylation and expression levels of JNK-1/2, p38 MAPK, ERK-1/2, eIF-2α, and procaspase-9. Pharmacological inhibition studies revealed that JNK-1/2 and p38 MAPK activation and ROS generation were crucial for 3.5 GHz EMF-induced BV2 cytotoxicity. Of interest, PDRN effectively countered these effects by inhibiting the activation of JNK-1/2, p38 MAPK, and caspase-9, and the production of ROS, although it did not affect eIF-2 phosphorylation. In conclusion, this study is the first to report that PDRN protects against 3.5 GHz EMF-induced toxicities in BV2 microglial cells, and PDRN’s protective effects on 3.5 GHz EMF-induced BV2 cytotoxicity are mediated primarily by modulating ROS, JNK-1/2, p38 MAPK, and caspase-9. Full article

Cooking food is a factor that contributes to global energy consumption and greenhouse gas emissions. This research proposes the design, simulation using thermal resistances with MATLAB Simulink, and experimental evaluation of an automated double-concentrated solar cooking system operable from inside a home. Water was used as a cooking load. Each test for 25 min was entered into a system integrated by a programmable elevator to transport the food to the roof, a configurable temperature display, a photovoltaic power source, and double solar collection (direct through a modified box oven and reflected by a parabolic dish collector). When both solar components operated simultaneously, the system reached a temperature of 79 °C, representing a 57.34 °C increase. On average, the solar concentrator provided 78.02% more energy than the oven alone. This approach is expected to reduce cooking time and contribute to sustainable home design aimed at mitigating greenhouse gas emissions. Full article

In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents were investigated. Chicken breast samples were also analyzed in terms of several qualitative properties (pH, TBARS, cooking loss, lightness, redness, and yellowness). Both cooking temperature and cooking time affected the qualitative properties. It was determined that the mineral contents of the samples were affected by cooking time and temperature. The mineral content of the samples varied between 1.47 mg kg⁻¹ and 1700.46 mg kg⁻¹. In addition, the analysis of mineral content revealed that the order of mineral abundance in chicken samples was K > Na > Ca > Mg > Zn > Cu. In terms of free amino acid profile, it was determined that essential amino acids methionine (70.71–156.67 mg 100 g⁻¹) and phenylalanine (29.41–44.41 mg 100 g⁻¹), and non-essential amino acids alanine (66.29–141.11 mg 100 g⁻¹), glutamate (76.64–104.39 mg 100 g⁻¹), and glycine (35.03–56.18 mg 100 g⁻¹) contents were the highest. It was determined that the free amino acid content of the samples varied between 1.71 and 156.67 mg 100 g⁻¹. In addition, it was found that the pH, TBARS, cooking loss, lightness, redness, and yellowness parameters were significantly affected (p < 0.01). Consequently, it was found that the cooking temperature and duration significantly influenced the nutritional composition of chicken breast meat. Cooking at 180 °C for 16 min was identified as the optimal condition for minimizing lipid oxidation and maximizing mineral content. Full article

The objectives of this study were to develop a coated gluten-free chicken liver product that could be consumed by a wide range of consumer groups and to investigate the quality characteristics and heterocyclic aromatic amine (HCA) compounds. The effects of three different formulations (thyme, turmeric, and control) and two different cooking methods (deep-frying and oven cooking) on the physical, chemical, microbiological, and sensorial characteristics and HCA compounds of samples, which were stored at −20 °C for 60 days, were investigated. TBARS values were lower in the oven-cooked samples than in the deep-fried samples at the end of the storage, with turmeric proving most effective (p < 0.05). TMAB and total HCA were lower in thyme and turmeric-added samples than in the control samples (p < 0.05). The total HCA content of the deep-fried and oven-cooked samples decreased by 14.42% and 13.20% with the addition of thyme and by 18.75% and 23.35% with the addition of turmeric, respectively. The oven-cooked sample with turmeric was stored for 60 days without any significant changes in the color, flavor, and overall acceptance according to the beginning of the storage (p > 0.05). In conclusion, gluten-free oven-cooked turmeric-added coated chicken liver can be a healthy food alternative in the market. Full article

This study aimed to investigate the impact of various low-temperature heat treatments, namely sous vide (SV), dynamic temperature roasting (ΔT), and slow roasting (R), on the quality of bovine semitendinosus (ST) muscle. The effects on textural and color properties, myoglobin denaturation cooking loss, and consumer acceptance were examined. The samples treated with the SV cooking methods at 55 °C (SV55) and 65 °C (SV65) showed the lowest WBSF values (p ≤ 0.05). Sous vide at lower temperatures (SV55 and SV65) preserved the highest levels of redness a* (p ≤ 0.05) and exhibited the smallest color differences ΔE (p ≤ 0.05) between the perimeter and center cross-sections. Dynamic temperature roasting with a constant temperature difference between the product core and the oven interior of 40 °C (ΔT40) and 20 °C (ΔT20) and roasting at 75 °C (R75) led to lower color differences in the cross-sections compared to the SV methods (p ≤ 0.05). Among all methods, slow cooking, particularly sous vide, resulted in the highest product quality, with higher consumer acceptance scores for juiciness, tenderness, and color. However, it was comparable to ΔT20 samples in terms of WBSF, tenderness, color acceptance, and overall quality. These results suggest that ΔT20 roasting can serve as an alternative to the SV method, achieving a similar quality of ST muscle product in a significantly shorter time. Full article

Polycyclic aromatic hydrocarbons (PAHs) are a group of organic compounds with fused aromatic rings, primarily derived from combustion processes and environmental pollutants. This narrative review discusses the most relevant studies on PAHs, focusing on their sources, environmental and occupational exposure, and effects on human health, emphasizing their roles as carcinogenic, mutagenic, and teratogenic agents. The primary pathways for human exposure to PAHs are through the ingestion of contaminated food (mainly due to some food processing methods, such as smoking and high-temperature cooking techniques), the inhalation of ambient air, and the smoking of cigarettes. Coke oven workers are recognized as a high-risk occupational group for PAH exposure, highlighting the need for appropriate strategies to mitigate these risks and safeguard worker health. PAHs are metabolized into reactive intermediates in the body, which can lead to DNA damage and promote the development of various health conditions, particularly in environments with high exposure levels. Chronic PAH exposure has been linked to respiratory diseases, as well as cardiovascular problems and immune system suppression. Furthermore, this review underscores the significant impact of PAHs on reproductive health. The results of the reported studies suggest that both male and female fertility can be compromised due to oxidative stress, DNA damage, and endocrine disruption caused by PAH exposure. In males, PAHs impair sperm quality, while, in females, they disrupt ovarian function, potentially leading to infertility, miscarriage, and birth defects. Fetal exposure to PAHs is also associated with neurodevelopmental disorders. Given the extensive and detrimental health risks posed by PAHs, this review stresses the importance of stringent environmental regulations, occupational safety measures, and public health initiatives to mitigate exposure and safeguard reproductive and overall health. Full article

This research presents the design, construction, and experimental evaluation of a novel box-type solar oven optimized for enhanced thermal efficiency and heat retention, developed to address the challenges of sustainable cooking in temperate climates. The solar oven, measuring 120 cm × 60 cm × 45 cm, incorporates strategically designed rock wool insulation and 5 kg of steel plates as thermal mass, along with a double-glazed glass cover tilted at an experimentally optimized angle of 15° relative to the horizontal plane. Extensive experimental testing was conducted in Viseu, Portugal (40° N latitude) under varying meteorological conditions, including solar irradiance levels ranging from 400 to 900 W/m² and wind speeds of up to 3 m/s. The results demonstrated that the oven consistently achieved internal temperatures exceeding 160 °C, with a peak temperature of 180 °C, maintaining cooking capability even during periods of intermittent cloud cover. Quantitative analysis showed that the thermal efficiency of the oven reached a peak of 38%, representing a 25–30% improvement over conventional designs. The incorporation of thermal mass reduced temperature fluctuations by up to 40%, and the enhanced insulation reduced conductive heat loss by approximately 30%. Cooking tests validated the oven’s practical effectiveness, with the successful preparation of various foods including rice (90 min), cake (120 min), vegetables (60 min), and bread (110 min). This study provides comprehensive performance data under different meteorological conditions, including detailed temperature profiles, heating rates, and thermal efficiency measurements. By addressing key limitations of prior models, particularly the challenge of temperature stability during variable solar conditions, the proposed solar oven offers a cost-effective, efficient solution that can be adapted for use in diverse climates and regions, with particular relevance to areas seeking sustainable alternatives to traditional cooking methods. Full article

Domestic microwave ovens offer rapid cooking but face challenges such as non-uniform temperature distribution and hot spots. A novel solid-state heating system, which precisely controls microwave frequency and power, provides a promising alternative to traditional microwave ovens utilizing magnetron systems. This study compared the effects of solid-state microwave cooking on the quality of broccoli, red peppers, and carrots with those of traditional microwave and conventional cooking. The traditional microwave cooking used in this study operated at 2450 MHz, while the solid-state system functioned between 902 and 928 MHz. Weight loss was highest for conventional cooking, reaching a maximum of 34%, whereas microwave cooking resulted in a maximum of 11.65% and solid-state microwave cooking in 17.04%. The total phenolic content obtained through conventional cooking ranged between 61.58 and 116.51 mg GAE (gallic acid equivalents)/100 g dry basis, while microwave cooking resulted in a range of 88.04–110.92 mg, and solid-state microwave cooking achieved values between 76.14 and 122.91 mg. Furthermore, reductions in chlorophyll content were observed to be 68.2%, 25.6%, and 35.7% for conventional, microwave, and solid-state microwave cooking, respectively. Lycopene content after conventional cooking decreased to 224.73 mg/100 g dry basis, compared to 289.55 mg after microwave cooking and 242.94 mg after solid-state microwave cooking. β-carotene content showed a decrease of 14.5% in conventional cooking, while both microwave methods showed an increase of 14.7%. These results suggest that solid-state microwave cooking may have promising positive effects on food quality. Full article

In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), phenolic compounds, and mineral contents of cauliflower florets to reveal the differences between these cooking methods. Cauliflower is generally consumed either boiled or cooked in dry heat. In this study, different boiling and dry heat cooking methods were tried to reveal the changes in phytochemical composition and protein and mineral contents of cauliflower florets. Depending on the cooking methods of the cauliflower florets, the total phenolic and flavonoid contents of the cauliflower florets were determined to be between 273.72 (conventional heating) and 731.01 mg GAE/100 g (microwave heating) and 142.02 (conventional heating) and 797.10 mg/100 g (conventional boiling), respectively. The antioxidant capacity results of cauliflowers were found to be between 8.30 (conventional heating) and 33.69 mmol/kg (fresh). Statistically significant differences were detected in the moisture, total phenol, total flavonoid, and antioxidant activity values of cauliflower depending on the cooking techniques applied (p < 0.05). The gallic acid and 3,4-dihydroxybenzoic acid values of fresh and cooked cauliflowers were identified to be between 10.93 (microwave heating) and 194.79 mg/100 g (boiling in pressure cooker) and 17.58 (conventional heating) and 145.80 mg/100 g (boiling in pressure cooker), respectively. In general, the lowest amounts of phenolic compounds were defined in cauliflower samples boiled with a conventional heating system, followed by cauliflower samples cooked with the microwave heating method. Considering the component amounts as a result of cooking, the highest phenolic component amounts were specified in the cauliflower sample cooked by boiling in a pressure cooker. The protein quantities of fresh and cooked cauliflowers were determined to be between 16.11 (fresh) and 19.79% (microwave heating). The K and S contents of fresh cauliflowers and cauliflowers cooked with different blanching methods were specified to be between 19,647.62 (conventional boiling) and 35,130.01 mg/kg (conventional heating) and 3196.54 (boiling in pressure cooker) and 5105.65 mg/kg (microwave heating), respectively. The K, Mg, S, Fe, Cu, Mn, and Zn results of cauliflowers cooked in an oven and microwave were higher than those cooked using the control and boiling methods. 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

Extrusion-based three-dimensional (3D) food printing (3DFP) enhances the customization of 3D-printed foods by using multiple food pastes. Post-printing processes like baking are usually necessary and significantly impact the stability of the 3D-printed foods. This study aimed to produce multi-material 3D-printed foods using nixtamalized corn dough and chickpea paste (CP) in extrusion-based 3DFP and to study the effect of post-printing processes (water oven cooking and steam cooking) and the type of material used (single- or multi-material) on the final appearance, weight, size, and texture of the 3D-printed foods. Multi-material 3D-printed foods were successfully produced using extrusion-based 3DFP. Steam-cooked 3D-printed foods cooked uniformly and had a better appearance, as they did not develop surface cracks compared to water oven-cooked foods. Water-oven cooked foods experienced a greater weight loss of 35.6%, and higher height and length reduction of 1.5% and 8.4%, respectively. Steam-cooked multi-material 3D-printed foods were harder at 40% of strain, with force values of 66.9 and 46.3 N for water-oven cooked foods. Post-printing processes, as well as the presence of CP in the middle of the 3D-printed foods, influenced their final appearance, weight, size, and texture. This study offers interesting findings for the innovative design of chickpea- and corn-based multi-material 3D-printed foods. Full article

The presence of biogenic amines (BAs) in seafood can pose a health risk to consumers, as they have been linked to adverse reactions such as histamine poisoning. Although the only biogenic amine for which maximum limits have been set is histamine, it is also important to regulate the presence of other amines associated with certain adverse effects. In this study, the official method for determining histamine was slightly modified and adapted for a UHPLC-PDA system and applied to analyze raw and preserved mackerel fillet samples. The evolution of biogenic amines during the storage period under refrigerated conditions revealed that, within two days, the limit for the content of histidine of 100 mg/kg was exceeded in raw fillets, while the histidine content in preserved mackerel (in oil and marinated) remained more stable. The thawing phase, whether in the fridge or at room temperature, did not significantly affect the BA content. Additionally, three different cooking methods (steaming, oven-baking, and boiling) significantly decrease the levels of BAs in highly contaminated raw mackerel fillets. Full article

The increasing global demand for meat production, driven by a rapidly expanding population and changing dietary preferences has prompted the search for protein-rich, sustainable, and healthier meat alternatives. In this context, edible mushrooms are viewed as advantageous substitutes for meat, offering a viable solution. This study aimed to investigate the effects of partially replacing (25% and 50%) pork meat in sausage samples with fermented oyster mushrooms (Pleurotus ostreatus), which were subjected to various pretreatments. Six different pretreatments were applied to fresh oyster mushrooms as follows: blanching in water, steaming, oven-cooking, microwave treatment, high hydrostatic pressure treatment, and ultraviolet light treatment. The effects of mushroom replacement on the moisture, pH, lipid oxidation, color, and textural properties of sausages during the 4-week refrigerated storage period were evaluated. The results revealed that replacing pork meat with fermented oyster mushrooms resulted in an increase in moisture content and b* values and a decrease in pH, L*, a*, and shear force values, proportional to the mushroom percentage. The lipid oxidation findings suggest that the antioxidant capabilities of fermented oyster mushrooms were influenced by the pretreatment methods applied to the mushrooms, exhibiting varying levels of effectiveness. Full article

The air fryer utilizes heated air rather than hot oil to achieve frying, eliminating the need for cooking oil, rendering it a healthier cooking method than traditional frying and baking. However, there is limited evidence supporting that the air fryer could effectively reduce the level of food-derived carcinogen. In this study, we compared the concentration of Benzo[a]pyrene (BaP), a typical carcinogen, in beef patties cooked using an air fryer and an oven, under different cooking conditions, including temperatures (140 °C, 160 °C, 180 °C, and 200 °C), times (9, 14, and 19 min), and oil added or not. The adjusted linear regression analysis revealed that the BaP concentration in beef cooked in the air fryer was 22.667 (95% CI: 15.984, 29.349) ng/kg lower than that in beef cooked in the oven. Regarding the air fryer, the BaP concentration in beef cooked without oil brushing was below the detection limit, and it was significantly lower than in beef cooked with oil brushing (p < 0.001). Therefore, cooking beef in the air fryer can effectively reduce BaP concentration, particularly due to the advantage of oil-free cooking, suggesting that the air fryer represents a superior option for individuals preparing meat at high temperatures. Full article