Search Results (392)

Co and Mo mono- and bimetallic catalysts supported on CNT-H-ZSM-5 composites were prepared and characterized using various techniques. The catalysts were evaluated for the conversion of sunflower oil (SO) into sustainable aviation fuel (SAF) hydrocarbons in the C₈–C₁₆ range. The effects of reduction temperature and metal loading were the main parameters investigated in this study. The catalyst reduced at 600 °C promoted the formation of Mo₂C species, resulting in high SO conversion (84%), complete deoxygenation, and enhanced isomerization within the C₈–C₁₆ fraction. Optimal metal loadings (2.5 wt% Co and 8 wt% Mo) and the bimetallic configuration led to superior performance compared with monometallic catalysts and physical mixtures, clearly highlighting a synergistic effect between Co and Mo species. In contrast, when waste cooking oil was used as feedstock, lower conversion and reduced selectivity toward SAF-range hydrocarbons were observed, which were attributed to the higher complexity and impurity content of this residue feedstock. Full article

Small pelagic fish are nutrient-dense foods, but whether domestic cooking alters their capacity to modulate probiotic adhesion is unclear. We prepared sardines and sprats using five household techniques (raw, cooked, steamed, baked, and fried) and generated in vitro digestates using the INFOGEST method. We tested two concentrations in two intestinal co-cultures—Caco-2/HT29 and mucin-producing Caco-2/HT29-MTX. Adhesion of Lacticaseibacillus rhamnosus, Lactobacillus gasseri, and Lactobacillus brevis were quantified. Digestates altered adhesion in a probiotic strain species in a process-dependent manner. Sprat digestates from fried or baked preparations produced the strongest stimulation, exceeding 150% in Caco-2/HT29; responses in HT29-MTX were directionally similar but attenuated. In contrast, cooked or steamed sardine digestates frequently inhibited adhesion, particularly at 0.5% (e.g., L. gasseri < 50%). Raw preparations yielded divergent outcomes across models. A two-way ANOVA confirmed significant effects of processing, concentration, and their interaction, with the interaction explaining up to 21% of the observed variance. Across conditions, L. rhamnosus adhered most consistently, whereas L. brevis and L. gasseri were more environmentally sensitive. These findings suggest that standard cooking practices alter the bioactivity of fish-derived digestates and, consequently, the adhesion of beneficial lactobacilli in intestinal cell models, selecting sprats and employing dry-heat methods may favor probiotic–host interactions under in vitro conditions. Full article

Plant-based egg analogs often fail to develop characteristic egg aroma, which limits their sensory acceptance. While the pronounced differences in key aroma compounds between chicken egg and vegan egg products have been identified, the precursor-driven mechanisms underlying these differences remain unclear. The HPLC-MS technique was used to measure the free amino acids of scrambled chicken eggs and a commercial plant-based egg product before and after cooking. This first comparative analysis revealed pronounced deficits in key free amino acids involved in egg aroma chemistry, particularly methionine, cysteine, glutamic acid, and aspartic acid, in the plant-based matrix. To address this gap, 23 plant-derived raw materials were analyzed for their free amino acid composition, generating a targeted comparative dataset that links naturally occurring free amino acids in plant ingredients to egg-relevant aroma precursors. Oyster mushroom, yeast extract, cucumber, and celery root were identified as the most effective contributors to the missing precursor pool. These findings were translated into three prototype formulations designed to restore precursor availability. Consumer test results (n = 58) reported that the prototype enriched with celery root and dried cucumber powder achieved improved overall liking, odor, and taste compared with the original product. This study introduces the first precursor-guided formulation strategy that enables in situ egg-like aroma generation in vegan eggs during cooking, hence providing a mechanistic basis for future flavor- and taste-focused research. Full article

Selenium (Se) is a vital element for human health and seafood represents one of its major dietary sources. Nevertheless, information regarding the bioaccessibility of Se from seafood commonly consumed in Thailand remains scarce. To address this limitation, the present study evaluated in vitro Se bioaccessibility using the equilibrium dialyzability approach. Ten seafood species frequently selected by Thai consumers were investigated to determine total Se concentrations following different culinary treatments, namely fresh, boiling, frying, and grilling. For thermally processed samples, gastrointestinal digestion was simulated in vitro through enzymatic digestion prior to bioaccessibility assessment using the equilibrium dialyzability method. Inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS) was used to precisely quantify the total and dialyzable Se fractions. The effects of seafood species and cooking methods were evaluated statistically using two-way analysis of variance and the Tukey’s honestly significant difference (HSD) test for post hoc comparisons. The findings showed that, across the majority of cooking techniques, Indo-Pacific horseshoe crab eggs consistently showed considerably greater Se contents than other seafood (p < 0.05). Moreover, Se bioaccessibility in Indo-Pacific horseshoe crab eggs (81.1–88.3%) was markedly greater than that observed in other seafood items, including musk crab, blue crab, oysters, and wedge shell, regardless of cooking method (p < 0.05). No statistically significant differences in Se bioaccessibility were observed among boiling, frying, and grilling (p > 0.05), indicating that thermal processing did not adversely affect Se availability. Overall, the seafood species examined in this study, irrespective of preparation method, contained substantial Se levels with high bioaccessibility, underscoring their nutritional value and supporting dietary recommendations that promote balanced consumption of marine foods. Full article

The present study examines the behavioural trajectories and spatial utilisation of elderly caregivers within intergenerational families, set against the backdrop of China’s accelerating ageing population and the widespread prevalence of dual-income households. Existing studies predominantly rely on static data, which makes it difficult to capture the dynamic relationship between behaviour and space. The present study employs lagged sequence analysis in combination with non-participatory observation and video recording techniques to conduct a 14-day behavioural tracking and sequence analysis of two typical dual-income families in Beijing (totaling 2137 behavioural events), thereby establishing a research framework of “behavioural observation, sequence analysis, and design translation.” The identification of three typical behavioural sequence patterns was achieved through the implementation of behavioural coding, spatio-temporal trajectory modelling, and sequence correlation testing. The identified sequence patterns are as follows: a simple “cooking–eating” sequence, a complex “child-centred” sequence, and a cyclical “housework–rest–communication” sequence. These patterns exposed fundamental contradictions with prevailing spatial functions. The study proposes synergistic spatial and furniture design strategies to support elderly caregivers’ behavioural flow, alleviate caregiving burdens, and foster intergenerational integration. This research not only validates the methodological value of lag sequence analysis in behaviour-driven design but also provides theoretical and empirical foundations for sustainable residential environments that promote intergenerational cohesion and reduce caregiving stress. Full article

Families with low income are faced with various intertwined public health issues, including low literacy levels and nutrition insecurity. Although numerous studies have detailed effective methodologies for delivering literacy or nutrition education in silos, there is no protocol for developing, implementing, and evaluating a brief, interdisciplinary literacy and nutrition education program for parent–child dyads. Books & Cooks, a seven-week literacy and nutrition education program aimed at improving families’ literacy and nutrition capacities by providing parents with strategies to assist their child, facilitating interactive education lessons, and providing take-home reflection activities, was piloted during the 2023–2024 school year. Results informed the protocol for current and future cohorts in efforts to further enhance outcomes. Family literacy capacity is addressed using evidence-based, grade-appropriate literacy techniques and evaluated using validated and internally developed instruments. Family nutrition capacity is addressed through education and cooking lessons based on the 2020–2025 Dietary Guidelines and MyPlate and evaluated using validated instruments. Results will be analyzed by assessing change from baseline to post-program completion, addressing potential confounding factors, and utilizing randomization. By detailing the development, implementation, and evaluation of this study, we anticipate that this protocol will provide guidance for cross-functional collaborators who seek to address various public health concerns in at-risk populations. Full article

Background: The decline in traditional cooking practices and the increased consumption of ready-to-eat meals have raised concerns about dietary quality and health, especially among university students. Nutrition students, despite their academic training, often struggle to translate theoretical knowledge into healthy eating practices. Culinary classes in academic settings have emerged as promising strategies to enhance both cooking skills (CS) and eating competence (EC). Objectives: This study aimed to evaluate the impact of a 12-month cooking class program on the development of culinary skills and eating competence among nutrition students at a public university in Brazil. Methods: A longitudinal study was conducted with 42 nutrition students who completed a structured questionnaire at three time points: baseline, after 6 months, and after 1 year of participation in sequential cooking-related subjects. Data were collected using the Brazilian Cooking Skills and Healthy Eating Questionnaire (QBHC) and the Brazilian version of the Satter Eating Competence Inventory (ecSI2.0™BR). Statistical analyses included a repeated-measures ANOVA and a Pearson correlation. Bonferroni post hoc comparisons were conducted following the repeated-measures ANOVA to identify the time points at which significant differences occurred. Results: Participants, predominantly young females (78.6%, mean age 21.07 ± 2.71 years), demonstrated high CS at baseline and showed significant improvements over time (p < 0.05). At baseline, 59.5% of participants (n = 25) were considered competent eaters (EC ≥ 32). Knowledge in cooking terms and techniques increased after one year (p = 0.023). EC mean scores classified participants as competent eaters at the beginning and after one year, with an increase in the internal regulation domain. Improvements in technical culinary knowledge were associated with gains in contextual skills. Conclusions: Participation in structured cooking classes positively influenced the development of CS and EC internal regulation among nutrition students. Full article

Biodiesel, which is a blend of fatty acid methyl esters (FAME), has garnered significant attention as a promising alternative to petroleum-based diesel fuel. Nevertheless, the commercial production of biodiesel faces challenges due to the high costs associated with feedstock and the non-recyclable homogeneous catalyst system. To address these issues, a solid catalyst derived from construction industry waste cement was synthesized and utilized for biodiesel production from waste cooking oil (WCO). The catalyst’s surface and physical characteristics were analyzed through various techniques, including Scanning Electron Microscopy-Energy Dispersive Spectroscopy (SEM-EDS), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Fourier Transform Infrared Spectroscopy (FTIR). The waste-cement catalyst demonstrated remarkable catalytic performance and reusability in the transesterification of WCO with methanol for biodiesel synthesis. A maximum biodiesel yield of 98.1% was obtained under the optimal reaction conditions of reaction temperature 65 °C; methanol/WCO molar ratio 16:1; calcined cement dosage 3 g; and reaction time 8 h. The apparent activation energy (Ea) from the reaction kinetic study is 35.78 KJ·mol⁻¹, suggesting that the transesterification reaction is governed by kinetic control rather than diffusion. The biodiesel produced exhibited high-quality properties and can be utilized in existing diesel engines without any modifications. This research presents a scalable, environmentally benign pathway for WCO transesterification, thereby contributing significantly to the economic viability and long-term sustainability of the global biodiesel industry. Full article

Fusion cuisine blends ingredients, cooking techniques, and flavours from different cultures, yet little is known about how it is perceived within the context of gastrodiplomacy. This study explores perceptions of fusion cuisine at a multicultural gastrodiplomacy event held in Kosovo, where the participants first sampled Turkish–Kosovar fusion dishes during tasting sessions and subsequently completed an online questionnaire designed to assess their experience. In this event, participants attended structured tasting activities in Prizren and Pristina, where they sampled dishes combining elements of both culinary traditions, and then completed an online structured questionnaire consisting of 5-point Likert-type items evaluating their fusion cuisine preferences. The study was conducted in Kosovo as part of a unilateral gastrodiplomatic initiative. A total of 451 participants responded to an online questionnaire, which included fusion cuisine preference scores and metaphorical descriptions of their culinary experiences. A key contextual characteristic of this study is that data were collected exclusively during a fusion cuisine event held in Kosovo, with participation from a multinational audience who attended the event. Therefore, the sample reflects diverse cultural backgrounds within a single-location setting. The results indicate that younger, highly educated, and higher-income participants exhibited significantly greater openness to culinary diversity. These findings advance the state of knowledge by demonstrating that public reception of gastrodiplomacy is stratified by socioeconomic factors rather than defined solely by national background. Practically, this implies that effective fusion-based diplomacy requires targeted strategies to bridge demographic gaps and ensure broader social inclusivity, rather than relying on a one-size-fits-all approach. Full article

A functional seafood product was obtained by biofortifying fish fillets with polyphenols extracted from artichoke by-products. Two fortification techniques—vacuum immersion (VI) and spray coating followed by electroporation (SCE)—were applied and compared with untreated control (CTR) samples. The treated by vacuum immersion (TRT-VI) group showed the highest antioxidant power (DPPH scavenging: 42.5 ± 3.2% vs. 19.6 ± 1.5% in CTR. Colorimetry revealed significant shifts in lightness (L*), red-green component (a*), and yellow-green component (b*) values in raw and cooked fillets. In the TRT-VI group the microbiological shelf life was extended by approximately 4–5 days. Sensory analysis revealed that, despite of bitterness and astringency, key attributes were maintained. Phenolic profiling identified caffeoylquinic acids as the dominant compounds in both artichoke extracts and fortified fillets (range 0.5–304.5 mg·100 g⁻¹). In this study the development of functional seafood products has been implemented through the valorisation of an agri-food by-product and the exploitation of emerging fortification technologies. Key outputs include the assessment of the nutritional value of the fortified fish fillets and the extension of shelf life without compromising key sensory attributes. Future studies could be directed toward the optimisation of formulations and bioavailability of the incorporated polyphenols. Full article

Electromagnetic riveting (EMR) is a high-speed solid-state joining technique with growing relevance in aerospace manufacturing, particularly for titanium alloys such as Ti-6Al-4V. Although the mechanical behavior of EMR joints has been previously studied, the specific influence of die geometry on rivet deformation and joint integrity remains insufficiently understood. In this work, an explicit finite element analysis was conducted using ANSYS Explicit Dynamics to assess the effect of three die geometries (90°, 70°, and 45°) on the mechanical and thermal response of Ti-6Al-4V rivets and plates. The Johnson–Cook constitutive model was employed to capture high strain-rate deformation behavior. Key process metrics, including radial expansion, Von Mises stress, plastic work, and adiabatic temperature rise, were analyzed for each configuration. The results show that sharper die angles (90°) promote greater rivet expansion but also induce higher stress concentrations in the plates, while shallower dies (45°) produce smoother stress distributions with reduced deformation. All configurations demonstrated significant adiabatic temperature rise (approximately 250 °C) in the high-deformation zones. This indicates that thermal softening contributes to the material flow, although the process remains below the phase transformation temperature of Ti-6Al-4V. Overall, the findings highlight that die geometry critically affects stress localization and rivet interlocking, providing guidance for optimizing EMR tooling design to enhance reliability in high-performance aerospace structures. Full article

Background: Microsurgical breast reconstruction is advancing rapidly with the integration of innovative technologies that enhance surgical precision, safety, and outcomes. This narrative review highlights recent developments across four key phases: flap planning, flap harvest, microvascular anastomosis, and flap monitoring. Methods: To identify the most updated and relevant data, all content on «Aesthetic and Reconstructive Breast Surgery Network» (ARBS Network, Copyright 2025 Mark Allen Group, United Kingdom) was screened regarding new technology. The contributions were grouped into one of four key phases. More references related to the content viewed were then searched on the electronic database MEDLINE (Bethesda, MD: U.S. National Library of Medicine). Results: 24 contributions regarding new technology were identified on ARBS Network. Of these, 17 were relevant for this paper. Preoperative tools such as CT angiography and AI-based perforator mapping optimize surgical planning and execution. Robotic-assisted or endoscopic techniques for deep inferior epigastric perforator (DIEP) flap harvest enable minimally invasive dissection with reduced donor-site morbidity and improved muscle preservation. Robotic microsurgery, particularly with the MUSA and Symani^® Surgical System, allows for precise, tremor-free suturing of submillimeter vessels. Indocyanine green (ICG) angiography remains the gold standard for intraoperative perfusion evaluation. Postoperative flap surveillance is crucial for detecting vascular compromise early. Devices such as the Cook-Swartz Doppler probe and flow couplers offer continuous monitoring. Wireless oximetry systems like ViOptix^® provide non-invasive, real-time perfusion data and support remote monitoring. Conclusions: Collectively, these innovations are transforming microsurgical breast reconstruction by increasing efficiency, consistency, and outcomes. Full article

The escalating global prevalence of obesity underscores the need for effective and sustainable nutritional interventions. Functional foods, especially white kidney beans (Phaseolus vulgaris), show a promising avenue to link fundamental biochemical insights with clinically feasible interventions, supporting their potential as an adjunct dietary strategy for managing and preventing obesity. This review critically examines the mechanistic roles of white kidney bean in weight regulation, which includes suppression of starch digestion, attenuation of postprandial glycemia, modulation of appetite and satiety, and hypolipidemic effects. Clinical and preclinical evidence supports the potential of white kidney bean as a nutraceutical for metabolic health, demonstrating consistent reductions in body fat mass, glycemic excursion, and overall weight. Nevertheless, significant limitations persist, including heterogeneity in trial designs, absence of dose standardization, and inadequate long-term safety assessments. Furthermore, this review addresses food fortification, advancements in supplement formulation, and cooking techniques that enhance both consumer acceptability and the bioactivity of white kidney bean (WKB), along with the significance of regulatory standards to ensure safety and quality. Future research should integrate clinical, molecular and food technology methods to improve the translation of experimental findings into precision nutritional strategies for obesity management. Full article

The development of a fibrous-structured meat alternative that can perfectly mimic the tribology of the meat is considered to be extremely challenging. In this study, a bottom-up technique, wet spinning, was used to produce a fiber-like structure similar to muscle fiber. Different protein concentrations (0% to 16%) of wheat protein, pea protein isolates, and sodium alginate (2%) were used as an emulsifier and compared with the conventional meat (longissimus dorsi muscle) from a barrow in terms of physicochemical (pH, color, moisture content, cooking loss), textural (Texture profile and Warner–Bratzler Shear Force), and sensory parameters. The results from the study showed that the ratio of protein concentration significantly affected the solution behavior, leading to change in the spinnability of solution. The combined protein formulations displayed by a greater range of physicochemical and textural properties, especially hardness and WBSF, ranged from 22 N to 32.20 N and 4.26 to 4.71 kg/cm² in comparison to each other (p < 0.05). However, principal component analysis has shown that the overall profiling was significantly different than that of conventional meat (p < 0.05). The overall results suggested that the blend of wheat protein and pea protein isolate shows great potential for preparing a variety of structured meat alternatives by optimizing the concentration based on the desired product profiling. Full article

Nigella sativa, or black cumin, is used as a spice in cooking and as a food supplement like seeds or oil for its biological properties, including antioxidant capacity, anti-inflammatory action, and support for the immune system. In the present study, the chemical composition and biological activities of the Nigella sativa seeds’ fatty oil (NS) were investigated. The analytical composition was carried out by several techniques, such as GC-MS spectrometry and ¹H- and ¹³C-NMR spectroscopies using appropriate internal standards. The GC-MS analysis highlighted the presence of palmitic and linoleic acid as major compounds. The antioxidant potential was evaluated through the DPPH radical-scavenging assay, and, furthermore, the NS effect on intracellular reactive oxygen species (ROS) levels was assessed in HaCaT cells (non-tumorigenic human keratinocytes) under oxidative stress induced by hydrogen peroxide. The cytotoxic and genotoxic profiles were evaluated on Caco-2 cells (human colorectal adenocarcinoma cells) using the CCK-8 viability assay and the Comet assay, respectively. Overall, the results demonstrated that NS possessed antioxidant activity, as evidenced by concentration-dependent DPPH radical scavenging and reduced intracellular ROS levels in HaCaT cells under oxidative stress. In Caco-2 colorectal cancer cells, NS induced significant cytotoxicity and DNA damage at higher concentrations, suggesting potential genotoxic effects. These findings support the dual role of NS as a natural antioxidant and a promising candidate for nutraceutical and dermatological applications, including those targeting oxidative stress-related conditions and cancer. Full article