Search Results (58)

Malondialdehyde (MDA), a mutagenic and carcinogenic compound, is widely studied in the meat industry and lipid peroxidation research due to its implications for food quality and safety. Current methods for quantifying MDA in solid tissues are labor-intensive, requiring multiple instruments and approximately two hours to complete. This study presents an ultrafast kinetic fluorogenic method for quantifying MDA in ground beef, utilizing 2-thiobarbituric acid (TBA) as a fluorogenic probe. The total assay time is significantly shortened to 6 min from sample preparation to data acquisition. The assay’s robustness against matrix interference was validated using sample volume variation and standard addition calibration methods. Additionally, the effects of ambient exposure to air, washing, and cooking on MDA content in raw ground beef were quantified. While both ambient exposure to air and cooking increased MDA levels, washing raw ground beef and decanting cooked ground beef broth effectively reduced MDA levels in the ground beef. This simple and rapid assay can be adopted both in food research and industry. Moreover, insights from our study on the relationship between ground beef treatment and MDA concentration will help consumers make informed decisions about ground beef handling and consumption to lower their intake of MDA. Full article

Gamma oryzanol (GO) is a natural anti-oxidant found in rice bran with potential health benefits. Conventional isolation of GO from rice bran requires the use of non-eco-friendly solvents such as acetone, ethyl acetate and hexane due to its low aqueous solubility. Further, nanoencapsulation of GO is required for the enhancement of stability and bioavailability. Plant-derived nanovesicles (PDNVs) are natural/intrinsic exosome-mimetic vesicles isolated from edible plants using green methods. Washed/soaked rice water (SRW) is often discarded as waste prior to cooking rice. However, traditional knowledge indicates its health-promoting anti-oxidant benefit, probably contributed by the presence of GO. Herein, for the first time, we isolated PDNVs from SRW by the cost-effective Polyethylene glycol 6000(PEG) precipitation method and demonstrated the presence of GO in PDNVs. In our initial screen, PDNVs were isolated from both rice grains (RGs) as well as the SRW of four different rice varieties, in which we identified the copious presence of GO in black RGs and brown SRW PDNVs. Both RG and SRW PDNVs were non-toxic to keratinocytes. SRW PDNVs displayed distinct cellular uptake mechanisms compared to RG PDNVs in human keratinocytes. Compared to native GO, brown SRW PDNVs containing GO displayed superior anti-oxidant activity in HaCaT keratinocytes, likely due to its enhanced cellular uptake. Overall, we describe here a waste-to-wealth green approach using an economical PEG method for the extraction of GO in bioavailable form. Given that oxidative stress is a driving factor for inflammation and related diseases, SRW PDNVs provide an affordable natural formulation for the treatment of diseases with underlying oxidative stress and inflammation. Full article

This study explores the multifaceted aspects of sushi rice preparation, including the washing, soaking, and cooking processes and their impact on the texture, microbial, colour, and sensory properties of rice. Selenio rice, a premium short-grain rice of the Japonica variety, was analyzed for variations in amylose content and viscosity profiles. The study highlights how the rice’s compositional characteristics, particularly the amylose-to-amylopectin ratio, influence gelatinisation and cooling behaviour. The study examined washing duration, water-to-rice ratios, soaking times, and seasoning effects on product quality. The results demonstrated that washing rice for 230 s was optimal for the nigiri-forming process, while extending soaking beyond 3 min provided no additional water absorption benefits. Water temperature during soaking (10–50 °C) had minimal impact on water absorption. The addition of a vinegar mix reduced the pH to below 4.5, improving shelf life and sensory properties. During storage, textural profile analysis revealed that hardness and chewiness increased while adhesiveness decreased across all samples, with lower water-to-rice ratios resulting in firmer rice that maintained structural integrity better during storage. Sensory evaluation showed declining scores for odour, taste, texture, and overall acceptability over the 10-day storage period, though colour and appearance were less affected. Microbial loads remained relatively low across all samples during storage, and rice colour showed minimal changes over time. These findings contribute significantly to optimizing sushi rice production processes, ensuring consistent quality and desirable textural attributes throughout storage while advancing the broader fields of rice research and culinary science. Full article

Clostridioides difficile infection (CDI) appears mainly as nosocomial antibiotic-associated diarrhea, and community-acquired infection is increasingly being recognized. The threshold of asymptomatic colonization and the clinical manifestation of CDI need further elucidation. Community-acquired CDI (CA-CDI) should be considered when the disease commences within 48 h of admission to hospital or more than 12 weeks after discharge. Although CDI is not established as a food-borne or zoonotic disease, some data support that direction. The spores’ ability to survive standard cooking procedures and on abiotic surfaces, the formation of biofilms, and their survival within biofilms of other bacteria render even a low number of spores capable of food contamination and spread. Adequate enumeration methods for detecting a low number of spores in food have not been developed. Primary care physicians should take CA-CDI into consideration in the differential diagnosis of diarrhea, as there is a thin line between colonization and infection. In patients diagnosed with inflammatory bowel disease and other comorbidities, C. difficile can be the cause of recurrent disease and should be included in the estimation of diarrhea and worsening colitis symptoms. In the community setting, it is difficult to distinguish asymptomatic carriage from true infection. For asymptomatic carriage, antibiotic therapy is not suggested but contact isolation and hand-washing practices are required. Primary healthcare providers should be vigilant and implement infection control policies for the prevention of C. difficile spread. Full article

The growing interest in environmentally friendly and sustainable energy sources has led to the exploration of waste cooking oils (WCOs) as residual feedstocks for biofuel production under the circular economy approach. Considering that WCOs constitute a highly heterogenous and degraded feedstock, a pretreatment step is necessary to improve their quality, potentially enabling their conversion to biofuels in milder conditions. Particularly, WCOs are characterized by high acidity, moisture content, impurities, etc., highlighting the necessity for a systematic and easily manageable pretreatment method. This study explored a systematic and widely applicable three-step pretreatment process (involving neutralization, washing, and drying) for improving the quality of degraded WCOs derived from various origins. The results showed that all monitored properties of the pretreated WCOs notably improved, even in the case of highly degraded lipids. Τherefore, the explored approach is particularly efficient for pretreating lipid-based feedstocks prior to converting them to biofuel production. Full article

Pumpkin (P) production in Santiago del Estero, Argentina, is of high quality. The product is sold whole and fresh, and is traditionally consumed after being cooked in water. Due to its pleasant flavor (semi-sweet), it is widely accepted among consumers, being a potentially versatile product to be consumed fresh or minimally processed (MP). Processing increases food’s susceptibility to microbial spoilage, making it necessary to use sanitizers. In this work, the effect of different application methodologies at different concentrations of rosemary essential oil (REO) on the sensory characteristics and microbiological quality of grated P was evaluated. The product was washed, sanitized, cut, peeled, grated and centrifuged, and then REO was superficially incorporated in two concentrations (4 and 8 μL/mL), applied in three ways: sprayed (TA), immersion (TI) and by strips embedded in EO being adhered to the storage container (TV). The product was subsequently stored at 5 °C in sealed polypropylene bags of 35 μm. In addition, an immersion treatment with NaClO-100 ppm-3 min and a control without any additive were included. Samples were taken at 24 h and 8 days of storage, evaluating mesophilic aerobic microorganisms (MA), psychrophilic (Psy), enterobacteria (E) and mold and yeasts (MY). Sensory evaluation was carried out by trained judges, determining that aroma and flavor were the critical attributes for acceptability. At the end of storage, microbiological analysis showed that REO treatments presented levels of 10⁷ CFU/g, similar to NaCLO treatment, except TI with both concentrations, which was more effective in inhibiting the development of Psy and MY. Regarding aroma evaluation, at 8 days all treatments were acceptable, with the exception of TI and TV (8 μL/mL), while for flavor all treatments were acceptable with the exception of TI for both concentrations. Therefore, the application of TA and TV treatments at the lowest concentration could be considered for further studies to increase the shelf life of MP P. Full article

Throughout history, humans have sought to drink water that is good for their health, according to the knowledge of the time. Hippocrates’ definition of water quality, “good water should be clear, light, aerated, without any perceptible odor or taste, warm in winter and cold in summer”, remained virtually unchanged until 1887, when it was added that water should dissolve soap and foam well, be clear and colorless, have a pleasant taste, leave no large deposits after boiling, and cook vegetables and wash clothes well. This definition guided all treatments to remove the substances responsible for cloudiness, odor and discoloration, as well as the choice of resources: clear water and water with low mineral content. The discoveries by Pasteur and Koch led to the addition of microbiological criteria, like the absence of pathogens, and the definition of microbiological indicators. Throughout the 20th century, advances in scientific knowledge in microbiology, chemistry and toxicology led to major progress in treatment methods. These filtration and disinfection treatments are described here according to their historical implementation. Due to progress in numerous areas, e.g., both chemical and microbiological analytical detection limits, speed of information flow and origins of certain diseases that are discovered to be waterborne, the consumer is now exposed to anxiety-provoking news (microplastics, eternal pollutants (cf. per- and polyfluoroalkyl substances (PFASs)), drugs, pesticides residues, etc.). Thus, the consumer tends to lose confidence in tap or bottled water and turn to buying home purifiers. Drinking water treatment will continue to evolve with more sophisticated processes, as analytical progress enables us to expect further developments. Full article

Background/Objectives: The process of cooking food can result in alterations to its nutrient composition due to changes in water content and the destruction or loss of certain micronutrients that occur in response to heat. This study examined the impact of diverse cooking techniques, namely grilling, microwave, and steam, on the macronutrients and minerals of vegetables commonly utilized in Italian cuisine (two varieties of zucchini, eggplants, and potatoes). Methods: The proximate composition was determined according to the Association of Official Analytical Chemists (AOAC) methods. The content of the minerals (Ca, K, P, Mg, Na, Fe, Zn, and Mn) was determined via ICP plasma after liquid washing. Results: Regarding macronutrients, the results revealed a notable difference in the carbohydrate profiles, whereas mineral retention demonstrated considerable heterogeneity. Some minerals, such as Na, Ca, Mn, and Fe, were found to be more prone to significant increases or losses. Moreover, the true retention factor (TR) calculations indicated that microwave cooking resulted in higher retention compared to the other methods for zucchini, while grilling demonstrated higher TR than microwave cooking for eggplants. Potatoes exhibited lower TR values than the other vegetables and their steaming resulted in higher retention than microwave cooking for K, P, Fe, and Zn. Conclusions: The results confirm the heterogeneous behaviors of minerals in commonly consumed Italian vegetables subjected to different cooking methods. The data underscore the need for additional research to understand the effects of heat treatments on mineral profiles and to determine specific retention factors linked to various cooking techniques. The significant gap between “true” and “apparent” retention factors, caused by changes in water content during cooking, highlight the need for new experimental data to update and enrich the existing literature on this topic. Full article

Ready-to-cook (RTC) foods can significantly improve the cooking experience of busy or unskillful consumers, based on production involving technical combinations of food processing and packaging. Initialized by a market survey of 172 products in Beijing, this systematic review analyzes RTC foods’ development status according to ingredients, packaging, and storage conditions to further clarify the scope of RTC foods. The working principles and efficacy of various food processing techniques, such as washing, cutting, marinating, and frying, and packaging design or innovations such as modified atmosphere packaging (MAP) were both summarized in detail, with attention to their ability to extend shelf life, reduce safety risks, and maximize production efficiency in RTC food production. The cutting-edge technologies that may potentially apply in the RTC food processing or packaging sector were compared with current approaches to visualize the direction of future developments. In conclusion, we have observed the specific pattern of RTC food varieties and packaging formats in the Beijing market and revealed the advancements in RTC food technologies that will continue playing a critical role in shaping this growing market, while challenges in scalability, cost-efficiency, and sustainability remain key areas for future research. The data and perspectives presented will articulate the conceptions and existing challenges of RTC food, foster consumer perception and recognition of similar products, and deliver useful guidance for stakeholders interested in such products. Full article

The rapidly growing global energy demand, environmental concerns, and the urgent need to reduce carbon footprints have made sustainable household energy consumption a critical priority. This study aims to analyze household energy data to predict the electricity self-sufficiency rate of households and extract meaningful insights that can enhance it. For this purpose, we use LightGBM (Light Gradient Boosting Machine)-, SHAP (SHapley Additive exPlanations)-, and correlation-heatmap-based approaches to analyze 12 months of energy and questionnaire survey data collected from over 200 smart houses in Kitakyushu, Japan. First, we use LightGBM to predict the ESSR of households and identify the key features that impact the prediction model. By using LightGBM, we demonstrated that the key features are the housing type, average monthly electricity bill, presence of floor heating system, average monthly gas bill, electricity tariff plan, electrical capacity, number of TVs, cooking equipment used, number of washing and drying machines, and the frequency of viewing home energy management systems (HEMSs). Furthermore, we adopted the LightGBM classifier with ${\ell }^1$ regularization to extract the most significant features and established a statistical correlation between these features and the electricity self-sufficiency rate. This LightGBM-based model can also predict the electricity self-sufficiency rate of households that did not participate in the questionnaire survey. The LightGBM-based model offers a global view of feature importance but lacks detailed explanations for individual predictions. For this purpose, we used SHAP analysis to identify the impact-wise order of key features that influence the electricity self-sufficiency rate (ESSR) and evaluated the contribution of each feature to the model’s predictions. A heatmap is also used to analyze the correlation among household variables and the ESSR. To evaluate the performance of the classification model, we used a confusion matrix showing a good F1 score (Weighted Avg) of 0.90. The findings discussed in this article offer valuable insights for energy policymakers to achieve the objective of developing energy-self-sufficient houses. Full article

Lentils are marketed as dry seeds, fresh sprouts, flours, protein isolates, and concentrates used as ingredients in many traditional and innovative food products, including dairy and meat analogs. Appreciated for their nutritional and health benefits, lentil ingredients and food products may be affected by off-flavor notes described as “beany”, “green”, and “grassy”, which can limit consumer acceptance. This narrative review delves into the volatile profiles of lentil ingredients and possible de-flavoring strategies, focusing on their effectiveness. Assuming that appropriate storage and processing are conducted, so as to prevent or limit undesired oxidative phenomena, several treatments are available: thermal (pre-cooking, roasting, and drying), non-thermal (high-pressure processing, alcohol washing, pH variation, and addition of adsorbents), and biotechnological (germination and fermentation), all of which are able to reduce the beany flavor. It appears that lentil is less studied than other legumes and more research should be conducted. Innovative technologies with great potential, such as high-pressure processing or the use of adsorbents, have been not been explored in detail or are still totally unexplored for lentil. In parallel, the development of lentil varieties with a low LOX and lipid content, as is currently in progress for soybean and pea, would significantly reduce off-flavor notes. 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

Toxoplasmosis, a prevalent parasitic zoonotic disease, is influenced by various factors such as the climate, dietary habits, and hygiene practices. This study aimed to evaluate the knowledge, attitudes, and preventive behaviors regarding toxoplasmosis among females in Riyadh, Saudi Arabia. Utilizing a bilingual Google form, a cross-sectional online survey was distributed in both Arabic and English, and it was conducted between 11 January 2024 and 4 March 2024. Statistical analysis was conducted using SPSS Version 27, with a p-value ≤ 0.05 indicating significant qualitative data. The data were analyzed using descriptive statistics and the chi-square test. A total of 533 participants were included in the study. Participants aged 18–25 years old constituted the largest group (70.4%), with those aged 26–40 years old accounting for 14.4% and ages 41–60 years old comprising 15.2%. Among the participants, 76.4% were unmarried, and 21.4% were pregnant. Notably, 79.2% of participants reported being unaware of toxoplasmosis, with only 9.0% gaining awareness from doctors and a mere 3.6% from awareness campaigns. Any understanding of the disease’s severity and causative factors was limited to 15.9%. Despite a generally positive attitude towards preventive measures, significant correlations were found between toxoplasmosis and age (p-value 0.093), as well as the consumption of medium-cooked meat (p-value 0.008). Other variables, such as social status, cat ownership, handwashing before meals, and washing fruits and vegetables did not show significant correlations. Diet and hygiene practices notably impact toxoplasmosis transmission. In Riyadh, 79% of participants did not own cats, and 67.7% avoided undercooked meat. However, 6.7% used unfiltered water, and 8.4% did not wash their hands after handling raw meat and vegetables. The study concludes that there is insufficient knowledge regarding toxoplasmosis among females in Riyadh. Despite low knowledge, there is a neutral to slightly positive attitude and a willingness to learn and adopt preventive measures when informed. With better education, attitudes towards toxoplasmosis could improve due to a desire to learn and act. While general hygiene practices were favorable, specific preventive behaviors for toxoplasmosis need enhancement to reduce infection risks. Full article

Background and Objectives: Iodine and selenium are trace elements essential for health. In many countries, a deficiency of both minerals is common. Sea fish can be a good source of these minerals and their consumption should be increased. The objective of this research was to evaluate the effect of various thermal treatments of sprats and sardines on the concentration of total iodine, its iodide form (I^-) and selenium. Material and Methods: Sprats and sardines were purchased from markets selling sea food. Sprats were caught in the Baltic Sea and sardines in the Mediterranean Sea. After removing inedible parts and washing, fish were thermally treated using the following processes: cooking, steaming, baking or frying. In freeze-dried samples, the concentrations of selenium and iodine were measured using the ICP-MS/MS method. For an analysis of iodide the form HPLC-ICP-MS/MS method was used. Data were statistically evaluated using two-way factorial analysis of variance (MNOVA), and Scheffe’s test at significance level p < 0.05. Results: Iodine concentration was not affected by the type of fish. The lower loses of iodine were measured in samples of baked fish. The iodide form of iodine concentration was statistically different between sardines and sprats. In both cases, the best thermal processes to protect from iodide (I^-) losses were cooking, steaming and baking. The highest concentration of selenium was measured in raw sardines and thermally treated ones, as compared to the raw and thermally treated sprats. Cooking, baking and steaming were the best processes for the protection of the concentration of selenium in both types of fish. Discussion: Sardines and sprats can be source of iodine in the diet, and especially a portion of 200 g of baked sardines or sprats can provide, respectively, 55 µg or 32 µg of iodine (39% or 20% of the recommended daily allowances [RDA] for adults); 100 g of baked or steamed sardines covers about 78% (48 µg/100 g f.m.) of the RDA for selenium. Steamed or baked sprats can cover the daily requirements to 54%. It can be suggested that the frequent consumption sprats and sardines can improve the intake of iodine and selenium. Full article

Background and objectives: Fish should be an important part of a properly balanced diet because of their nutritional value. Sprats and sardines are rich sources of protein, polyunsaturated fatty acids, especially n-3, and other nutrients. Unfortunately, fish consumption is too low among almost all European countries. The aim of this study was to evaluate the antioxidant activity of sprats and sardines subjected to thermal treatment: boiling, steaming, baking, and frying. Materials and methods: Samples of sprats and sardines were purchased from markets selling sea food. Based on the distributor information, the sprats were caught in the Baltic Sea and the sardines were caught in the Mediterranean Sea. After removing the inedible parts and washing the fish, the fish were cooked, steamed, baked, or fried. Thus, the prepared samples were freeze-dried. Next, a methanolic extract was prepared for an antioxidant activity analysis. The antioxidant activity was measured using the ABTS•+, DPPH as well as FRAP methods. Data were statistically evaluated using a two-way factorial analysis of variance (MNOVA), and Scheffe’s post hoc analyses with a significance level of α = 0.05. Results: The higher antioxidant activity measured with the ABTS method was determined in raw sprats as compared to thermally treated both types of fish. The highest antioxidant activity measured with the ABTS method was found in the steamed and baked sprats as compared to other samples of fish. The fried and baked sardines had the highest antioxidant activity measured via the FRAP method. The raw sprats and the raw and fried sardines had the highest antioxidant activity measured with the DPPH method. Discussion: Based on these obtained results, it can be suggested that generally, sprats have better antioxidant activity than sardines. This can be explained by the different living conditions that affect the content of various antioxidant compounds. Furthermore, the type of thermal treatment used for the sprats and sardines can strongly affect their antioxidant activity. Using traditional cooking methods that cause compounds soluble in water to be removed from food products can also affect the antioxidant activity of fish. Steaming and baking are processes in which the antioxidant activity became higher. Full article