Search Results (72)

In response to the growing demand for clean-label preservatives, this study investigates the potential of Laetiporus sulphureus, an edible polypore mushroom, as a multifunctional additive in cooked sausages. The ethanolic extract of L. sulphureus (LsEtOH) was evaluated for its chemical composition, antioxidant capacity, and antimicrobial activity. Leucine (12.4 ± 0.31 mg/g d.w.) and linoleic acid (68.6%) were identified as the dominant essential amino acid and fatty acid. LsEtOH exhibited strong antioxidant activity, with IC₅₀ values of 215 ± 0.05 µg/mL (DPPH•), 182 ± 0.40 µg/mL (NO•), and 11.4 ± 0.01 µg/mL (OH•), and showed a selective inhibition of Gram-positive bacteria, particularly Staphylococcus aureus (MIC/MBC: 0.31/0.62 mg/mL). In cooked sausages treated with 0.05 mg/kg of LsEtOH, lipid peroxidation was reduced (TBARS: 0.26 mg MDA/kg compared to 0.36 mg MDA/kg in the control), microbial growth was suppressed (33.3 ± 15.2 CFU/g in the treated sample compared to 43.3 ± 5.7 CFU/g in the control group), and color and pH were stabilized over 30 days. A sensory evaluation revealed minor flavor deviations due to the extract’s inherent aroma. Encapsulation and consumer education are recommended to enhance acceptance. This is the first study to demonstrate the efficacy of L. sulphureus extract as a natural preservative in a meat matrix, supporting its application as a clean-label additive for shelf life and safety improvement. Full article

Seaweeds represent a vital yet often understudied component of the diet and cultural heritage of many coastal communities globally. This study investigated seaweed consumption practices in coastal communities of Tawi-Tawi, Philippines, through one-to-one interviews (n = 280) and focus group discussions (n = 7). The study revealed that nearly all (99%) of the population consumes seaweeds, with women comprising the majority of consumers who have done so since childhood (68% female vs. 32% male). These consumers were predominantly married (79%), within the 21–40 age group (53%), with families of 5–7 members (43%), practicing Islam (97%), and belonging to the Sama tribe (71%). A significant portion (48%) had resided in the area for 21–30 years, attained elementary to high school education (66%), and had a monthly income ranging from 1000 to 10,000 Philippine pesos (72%). Seaweed consumption was a family-wide practice (88%), including children, who typically started around 4–8 years old (61%), driven by perceived nutritional benefits (43%), preferred flavor (80%), affordability (19%), ease of preparation (33%), and cultural integration (23%). The primary edible seaweeds identified were Kappaphycus alvarezii (63%), K. striatus (58%), Kappaphycus spp. (47%), Eucheuma denticulatum (57%), Caulerpa lentillifera (64%), Caulerpa spp. (51%), C. cf. macrodisca ecad corynephora (45%), C. racemosa (30%), and Solieria robusta (49%), with less frequent consumption of K. malesianus (8%), Chaetomorpha crassa (3%), Gracilaria spp. (0.72%), and Hydroclathrus clathratus (0.36%). Specific plant parts were preferred for certain species, and preparation predominantly involved raw (75%) or cooked (77%) salads with spices, primarily prepared by mothers (72%). Consumers generally avoided seaweeds showing signs of ice-ice disease (95%), pale coloration (91%), or epiphyte infestation (84%). Consumption frequency was typically 1–3 times per week (45%), with knowledge largely passed down through generations (95%). Seaweed salads were primarily consumed as a viand (92%) at home (97%), with locals perceiving seaweed consumption as contributing to a healthy diet (40%) and overall well-being [e.g., aiding hunger (76%), improving digestion (20%), preventing obesity (14%), and aiding brain development (3%)]. The study’s findings emphasize the significant yet often overlooked role of seaweeds in the food systems and cultural heritage of Tawi-Tawi’s coastal communities. Future efforts should prioritize the sustainable management of wild resources, explore the cultivation of diverse edible species, and enhance nutritional awareness. Further research into traditional seaweed knowledge holds broader value. Full article

In this study, the total polyphenol content (TPC), total flavonoid content (TFC), and biological activity of yam polyphenols (including free phenolics, conjugated phenolics, and bound phenolics) were investigated during home cooking. Polyphenol components were preliminary detected in raw yam by HPLC, including 2, 4-dihydroxybenzoic acid, syringic acid, vanillic acid, 4-coumaric acid, and sinapic acid. TPC and TFC of soluble conjugated polyphenols were the main phenolic compounds in Ruichang yam. Compared with uncooked yam, cooking times of 80 min and 40 min increased the TPC and TFC of multiple types of polyphenols, while cooking reduced the TPC and TFC of AHP (acid-hydrolyzed soluble conjugated polyphenols). All yam polyphenols exhibited good α-Glucosidase inhibitory activity; α-Glucosidase inhibitory activity was significantly higher for a cooking time of 120 min. Only some types of polyphenols had lower pancreatic lipase half-inhibition concentrations than orlistat when cooked. The pancreatic lipase of FPs (free polyphenols), BHPs (alkali-hydrolyzed soluble conjugated polyphenols), and ABPs (acid-hydrolyzed insoluble bound polyphenols) was the stronges when cooking for 80 min, and the pancreatic lipase inhibitory activity of AHPs and BBPs (alkali-hydrolyzed insoluble bound polyphenols) was strongest when cooking for 40 min. Pearson’s correlation coefficient analysis revealed that the TPC was positively correlated with the TFC, the IC₅₀ value of α-Glucosidase was negatively correlated with the IC₅₀ value of pancreatic lipase, and redox activity was positively correlated with the TPC and TFC, respectively. Full article

This study aimed to investigate the effects of using olive oil (OO) in a partial replacement of fish oil (FO), with or without supplementation with rosemary essential oil (RO), on the growth performances and flesh quality traits of farmed Dicentrarchus labrax. Sea bass were fed with the experimental diets for 200 days; afterwards, they were caught and stored in ice (0–2 °C) for up to 17 days. The specific growth rate (SGR) and feed conversion rate (FCR) were calculated. Fillets were analyzed for physical features, chemical composition, fatty acid profile, and malondialdehyde (MDA) concentration on days 0, 5, 10, and 17 of storage. The fillets were assessed for sensory properties according to the QIM and Torry Scheme methods. No statistical differences between groups were found for the final average body weight, SGR, FCR and the flesh chemical composition. Supplementation with RO reduced (p < 0.05) MDA concentration, thus improving the shelf life of fish by up to 10 days. The sensory score (QIM) increased linearly (p < 0.05) with storage time; for cooked fillet, the Torry Scheme score decreased (p < 0.05) with storage time. The economic analysis of feed cost has proven the feasibility of using olive oil as local feed ingredient in the partial replacement of fish oil. Full article

Glaciers have experienced a global trend of recession within the past century. Quantification of glacier variations using satellite imagery has been of great interest due to the importance of glaciers as freshwater resources and as indicators of climate change. Spatiotemporal glacier dynamics must be monitored to quantify glacier variations. The potential methods to quantify spatiotemporal glacier dynamics with increasing complexity levels include detecting the terminus location, measuring the length of the glacier from the accumulation zone to the terminus, quantifying the glacier surface area, and measuring glacier volume. Although some deep learning methods designed purposefully for glacier boundary segmentation have achieved acceptable results, these models are often localized to the region where their training data were acquired and further rely on the training sets that were often curated manually to highlight glacial regions. Due to the very large number of glaciers, it is practically impossible to perform a worldwide study of glacier dynamics using manual methods. As a result, an automated or semi-automated method is highly desirable. The current study has built upon our previous works moving towards identification methods of the 2D glacier profile for glacier area segmentation. In this study, a deep learning method is proposed for segmentation of temporal Landsat images to quantify the glacial region within the Mount Cook/Aoraki massif located in the Southern Alps/Kā Tiritiri o te Moana of New Zealand/Aotearoa. Segmented glacial regions can be further utilized to determine the relationship of their variations due to climate change. This model has demonstrated promising performance while trained on a relatively small dataset. The permanent ice and snow class was accurately segmented at a 92% rate by the proposed model. Full article

The aim of this study was to compare the changes in the epaxial muscle proteins of Asian seabass at two different postmortem durations. The epaxial muscles of Asian seabass were collected 1 h or 24 h postmortem (PM). Whole, ungutted fish were stored in an ice box, with the ice refilled every two hours. The results show significant increases in the MFI values and the contents of solubilized sarcoplasmic proteins, with a molecular weight of proteins of 47 kDa in the 24 h PM samples (p < 0.05). Myofibrillar and alkaline-soluble proteins in the epaxial muscle remained intact 24 h postmortem. Compared with the 1 h PM samples, the 24 h PM meat exhibited lower degrees of expressible water and hardness (p < 0.05), indicating superior water-holding capacity and meat tenderness. However, no differences in springiness or cohesiveness of the cooked meat were observed. Free L-glutamic acid, known as an umami-tasting amino acid, was significantly increased upon the extension of postmortem duration, and its level was above the taste threshold concentration. Overall, the findings indicated that the 24 h PM epaxial muscle of Asian seabass exhibited superior technological properties, along with higher contents of taste-related amino acids. Full article

Both the soybean variety and processing method affect the end soybean product’s characteristics. This study’s objective was to characterize the effects of four extraction methods (variations of soaking and grinding) combined with cooking on the content and composition of phenolic substances and the antioxidant and anti-DU145 prostate cancer cell proliferation properties of soymilks prepared from a yellow soybean of the ProSoy variety, which is a high-protein variety. The results showed that the soymilk processing yield was the greatest using method 4, although method 2 gave the highest solid and protein yields by about 14 and 12%, respectively. Method 4, a two-step grinding method, also gave increased yields (8 and 7% for solids and proteins, respectively), and in all but one instance produced higher total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and total isoflavone content values in both raw and cooked soymilks as compared to method 1. Cooking the soymilks reduced 14–17% of their total phenolic substances. Cooking reduced the anti-cancer capacity of the phenolic extracts from the soymilk prepared using method 4 by increasing the IC50 value from about 4.9 mg/mL to 6.8 mg/mL. The increases in phenolic compounds and antioxidants produced in the Prosoy soymilks using methods 2 and 4, with simultaneous increases in product and solid yields, are of significant benefit to the soymilk industry and consumer health. Full article

The microalgae Chlorella vulgaris and Tetraselmis chui are valued for their nutrient-rich content, including lipids and polyunsaturated fatty acids (PUFA). However, little is known about how storage and processing affect their lipid quality. This study aimed to assess the impact of domestic storage and cooking practices in dried biomass of C. vulgaris and T. chui. Four conditions were tested: control (newly opened package), light (storage at room temperature and daily light regimen for three weeks), frozen (storage in the freezer at −20 °C for three weeks), and heated (three cycles of 90 min at 100 °C). Lipid extracts were analyzed by GC-MS and LC-MS, and antioxidant activity through DPPH and ABTS radical scavenging assays. Tested storage conditions promoted a decrease in fatty acid content and in diacyl/lyso lipid species ratios of phospholipid (PC/LPC, PE/LPE) and betaine lipids (DGTS/MGTS). Lipid extracts from light treatment showed the lowest antioxidant activity in C. vulgaris (ABTS, IC40: 104.9; DPPH, IC20: 187.9 ± 15.0), while heat affected the antioxidant activity of T. chui (ABTS, IC40: 88.5 ± 2.8; DPPH, IC20 209.4 ± 10.9). These findings underscore the impact of managing storage and processing conditions to optimize the nutritional and functional benefits of C. vulgaris and T. chui in food and feed applications. Full article

Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G’ values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G’ value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P₂₁ significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties. Full article

The 2030 sustainable development goal (SDG7) target progress indicators show that developing countries are off track. Ethiopia’s low performance to the SDG7 has endangered its economic, societal, and environmental sustainability. The performance in clean cooking has contested its policy, institutional setup, and R&D. The objective of this paper lies in evaluating four improved cook stoves against a traditional stove based on fuel consumption, cooking time, and emission. The study would contribute to solving the clean-cooking challenges by giving scientific evidence on the technological status of these stoves. The evaluation results show that the TCS consumed 2.7 kg of fuel, had a cooking time of 1:30 h, and used 4.3 kg CO₂ per cooking period. Similarly, the ICSs required: 1.2 kg, 2 h, and 1.9 kg (EZY); 1.5 kg, 3 h, and 2.4 kg (Tikikkle); and 1.4 kg, 5 h, and 3.2 kg (Lakech), respectively. In addition, these stoves registered a thermal efficiency of 25, 17, and 19%, respectively. The metal body, insulation, and air inlet caused EZY to perform better. However, these technologies are low-order technologies, and their performance is found to be a major locking factor in ICS adoption. This evidence would help ICS actors to understand where to intervene for better adoption. Furthermore, the authors gave implementation fix recommendations to improve ICS programs. Full article

The peasant diet during the Little Ice Age in Sweden was mainly grain-based (bread, gruel, and porridge), and the country was heavily dependent on grain imports to meet the population’s needs for food. During the eighteenth century in particular, when famines were frequent following failed harvests, Swedish peasants utilized a range of locally available resources to survive. Bark bread made of cambium (phloem) from Pinus sylvestris was, for example, commonly used as famine food. Scientists of the Enlightenment period and the state authorities tried to alleviate hunger and poverty through the introduction of new food resources and cooking techniques, including wild or agricultural plants such as lichens or potato, and the use of protein sources different from the traditional ones, such as horse meat. However, many of these proposals encountered strong resistance from the peasantry, and only at the end of the 1800s famines ceased to cause suffering in Sweden. Scientific studies have so far focused mainly on mortality, malnutrition, demography, and official responses to famines; yet the question of what the starving peasants gathered, prepared, and consumed is important for the understanding of the historical situation. Also, the difference between the scientific proposals and peasants’ decisions and choices must be clearly distinguished. This historical study using an ethnobiological approach discusses peasant subsistence strategies in Sweden in the eighteenth century using contemporary sources, which provide an opportunity to study how the population obtained foodstuffs, adapted their diet to available ingredients, and the interaction and conflicting views of peasants and scientists about new, science-based nutrition proposals. Full article

This is the first study aiming to enrich momilactones A (MA) and B (MB) and phenolic compounds in germinated brown rice (GBR) and non-GBR var. Koshihikari and Milky Queen through the cooking process. Extraction methods for these compounds were optimized by applying various conditions, including solvents (80% methanol and 80% ethanol), heat (80 °C), and sonication (2 h). Momilactone and phenolic quantities were determined by ultra-performance liquid chromatography–electrospray ionization mass spectrometry (UPLC–ESI-MS) and high-performance liquid chromatography (HPLC), respectively. Accordingly, cooked Koshihikari GBR extract using 80% methanol and sonication (GKB4) revealed the highest amounts of tricin, caffeic, ρ-hydroxybenzoic, ρ-coumaric, ferulic, salicylic, and cinnamic acids (1.71, 1.01, 0.62, 0.45, 0.94, 2.50, and 0.37 mg/g DW, respectively), consistent with the strongest antiradical activities in DPPH and ABTS assays (IC₅₀ = 1.47 and 1.70 mg/mL, respectively). Non-cooked GBR Koshihikari extract using 80% ethanol and sonication (GKB9) exhibited the highest MA and MB contents (147.73 and 118.8 μg/g DW, respectively). Notably, GKB9 showed potent inhibition of α-amylase and α-glucosidase (IC₅₀ = 0.48 and 0.15 mg/mL, respectively), compared with the anti-diabetic drug acarbose (IC₅₀ = 0.26 and 2.48 mg/mL, respectively). The findings hold significant implications for developing phenolic- and momilactone-enriched brown rice with health-beneficial properties. Full article

The implications of different liquid nitrogen freezing (LNF) temperatures (−35 °C, −65 °C, −95 °C, and −125 °C) on the ice crystal and muscle quality of white shrimp (Litopenaeus vannamei) were investigated in this essay. The results showed that better muscle quality was maintained after LNF treatment compared to that after air blast freezing (AF) treatment. As the freezing temperature of liquid nitrogen decrease, the freezing speed accelerated, with the freezing speed of LNF at −125 °C being the fastest. However, an excessively fast freezing speed was not conducive to maintaining the quality of shrimp. Among all the freezing treatments, LNF at −95 °C led to the lowest thawing losses and cooking losses, and the highest L* values, indicating that LNF at −95 °C could keep the water holding capacity of frozen shrimp better than that with other freezing methods. At the same time, LNF at −95 °C resulted in higher water holding capacity, and hardness values for shrimps than those with other frozen treatments (p < 0.05). In addition, the results of the water distribution of shrimps showed that treatment with a −95 °C LNF reduced the migration rate of bound and free water. Meanwhile, the microstructural pores of shrimps in the −95 °C LNF group were smaller, indicating that the ice crystals generated during −95 °C LNF were relatively smaller than those generated via other frozen treatments. In conclusion, an appropriate LNF temperature (−95 °C) was beneficial for improving the quality of frozen shrimp, and avoiding freezing breakage. Full article

Colorectal cancer (CRC) is one of the most frequently occurring tumors. Ferula assa-foetida oleo-gum–resin (OGR) extract is a traditional cooking spice known for its broad spectrum of biological activities such as antifungal, antiparasitic, and anti-inflammatory activities. This study evaluated the antitumor effect of OGR extract against HT-29 colorectal cancer cells. The OGR chemical composition was analyzed using LC–ESI–MS/MS; MTT, clonogenic assays, and a xenograft model were used to measure cytotoxicity, while apoptotic proteins were detected using Western blotting. Phytochemical analysis revealed that the extract was a rich source of isoflavones, xanthones, and other derivatives. In a dose-dependent manner, the OGR extract significantly inhibited colony formation ability and HT-29 cell growth (IC₅₀ was 3.60 ± 0.02 and 10.5 ± 0.1 mg/mL, respectively). On the other hand, the OGR extract significantly induced apoptosis and increased the expression of some pro-death proteins involved in cellular apoptosis including PUMA, BIM, BIK, and BAK. Moreover, in a subcutaneous HT-29 xenograft model, the tumor volume and burden decreased after treatment with the OGR extract (550 ± 32 mm³ and 16.3 ± 3.6, respectively) This study demonstrated that Ferula assa-foetida OGR ethanolic extract has potential antitumor effects against HT-29 CRC cell lines by reducing cell viability and the function of apoptosis. More studies are needed to reveal the underlying mechanisms related to cytotoxicity and apoptosis induction. Full article

Within domestic food cooking, burning firewood in three-stone fires (TSF) is a common practice by more than 16 million users in the Mexican tropical climate region (CR-TR). This article aims to evaluate the implementation of improved firewood cookstoves (ICS) to replace TSF in the CR-TR by constructing firewood consumption scenarios covering 2018–2050. The results show that in CR-TR, with the implementation of ICS, the consumption of 354.95 PJ of firewood, 36.6 Mt of CO_2e, 1.29 Mt of CO, and 163.78 kt of PM_2.5 can all be avoided. The most important reduction in firewood consumption, CO_2e emissions and CO and PM_2.5 pollutants, occurs in exclusive firewood users and mixed users who utilize firewood as the primary fuel source, both of whom are low socioeconomic level in rural areas. Furthermore, most paying-for-firewood users often show negative mitigation costs and a high 50% IRR, while all non-paying-for-firewood users have mitigation costs ranging from 7.74 to 41.23 USD/tCO_2e. At the end of the results section, we perform a sensitivity analysis of the relevant parameters, which complements this study. Therefore, implementing ICS will contribute to the solution of climate change, deforestation, and facilitate the formulation of sustainable development policies for the most vulnerable population sector of the Mexican CR-TR. Full article