Cooking Conditions Research Articles

Transgenic rice with microbial high-temperature-resistant β-glucosidase gene significantly improved 2-acetyl-1-pyrroline content and edible quality.

The content of 2-acetyl-1-pyrroline (2-AP) directly affects the aroma and taste of rice. Δ1-Pyrroline and methylglyoxal are the precursors of 2-AP synthesis, and β-glucosidase plays an important role in the synthesis of methylglyoxal. In this study, β-glucosidase gene cloned from Pyrococcus furiosus was molecularly modified to obtain the high-temperature-resistant β-glucosidase gene 371-β-glucosidase (T371A), which was transformed into kitaake varieties (Oryza sativa L. subsp. japonica) by Agrobacterium-mediated transformation method, and transgenic rice with heterologous expression of T371A was obtained. Experiments were conducted in transgenic rice to investigate whether this gene had an effect on the synthesis of 2-AP. Under the optimum reaction temperature of 50°C and cooking temperature of 100°C, the enzyme activity of β-glucosidase in transgenic rice seeds was prominently increased by 260-280% and 419-426% over that of the control, respectively. The content of 2-AP in transgenic rice seeds significantly increased by 75-105% under normal temperature and high-temperature cooking conditions compared with the control. It was also found that transgenic rice increased the content of methylglyoxal and decreased the expression of betaine aldehyde dehydrogenase (BADH2). The high-temperature-tolerant β-glucosidase gene obtained in this study provides an innovative technical strategy for molecular breeding of high-edible aroma crops and has wide application potential. © 2024 Society of Chemical Industry.

Revealing the effect of hydrothermal processing of legumes on the accumulation of dry matter in aquafaba

Legumes are an affordable source of vegetable protein, fiber, and vitamins, and due to their high nutritional and biological value, they are widely used in the nutrition of various categories of consumers. The main methods of processing legumes include hydromechanical and hydrothermal treatment, which is aimed at achieving culinary readiness of boiled legumes. Studying the parameters of the specified technological process for the accumulation of dry substances in aquafaba could make it possible to influence the composition and properties of this liquid, which would provide opportunities for its use in the food industry. The influence of hydrothermal processing of leguminous grains on the accumulation of dry matter in aquafaba, as well as the kinetics of moisture content of various types of leguminous grains, have been experimentally investigated, which made it possible to determine the rational parameters of hydromechanical and hydrothermal processing of chickpeas, beans, peas, lentils, with the preparation of boiled leguminous grains and aquafaba. It was determined that during hydromechanical processing intensive moisture absorption occurs in the first hours and reaches up to 80 % of the initial mass, after which the intensity of water absorption decreases somewhat. Rational technological parameters of hydrothermal processing of leguminous grains by two methods, basic (cooking at a temperature of 99±1 °С) and under pressure (cooking in a pressure cooker at a temperature of 120±1 °С) were established in the relationship "achieving the readiness of legumes – the content of dry substances in aquafaba". The use of the above-mentioned techniques for hydrothermal processing of leguminous grains make it possible to obtain the content of dry substances in aquafaba in the range of 2.8–4.8 % for cooking by the main technique and 3.9–7.0 % under pressure cooking conditions. To understand the processes regarding the influence of hydrothermal processing of legume grains on the accumulation of dry substances, the Peleg model was used. The experimental data could be used to substantiate parameters for the technological process to produce foods based on legumes

Effect of Cooking Method on The Physicochemical Properties of Tomatoes

The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemical properties and the retention of antioxidant content in tomatoes. The cooking conditions used were boiling at 100°C for 6 min, frying at 230°C for 4.5 min, baking at 175°C for 25 min, and cooking with an air fryer at 200°C for 15 min. Physicochemical characteristics (cooking loss, ash, crude fiber, firmness, color, pH value & total soluble solids) were measured. Antioxidant properties (antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content) were also determined. There were significant differences (p<0.05) for ash, color, pH value, and total soluble solid, while no significant difference (p>0.05) was observed for cooking loss, crude fiber, and firmness. Different cooking methods had shown a significant difference (p<0.05) against all tests for determining antioxidant activity, total phenolic content, lycopene content, and ascorbic acid content. Air frying is the best cooking method to preserve the physicochemical properties of tomatoes, compared to other methods employed. Hence, it can be concluded that different cooking methods have different effects on the physicochemical properties of tomatoes.

Varieties and cooking conditions difference in quality of instant brown rice

Amylose content is an important indicator that determines the hardness and softness of rice, which depends on rice varieties. Three types of specialty colored rice in Vietnam were selected for research on instant rice production including DH6 brown rice (DH6), Huyet Rong rice (HR), and Cam Cai Lay rice (CL). Proximate compositions and antioxidant properties such as total anthocyanin and total phenolic content in three kinds of rice were analyzed and compared. In addition, the effect of varieties and ratios of rice and water on the cooking time, volume expansion, antioxidant compounds and sensory properties were observed. The results showed that varieties led to differences in the nutritional profile of rice. CL and HR have the highest anthocyanin content (54.9-56.5 mg/100 g). DH6 brown rice is considered as the low amylose rice, with the content of amylose about 4.6%. Besides, it was also found that using “Cam Cai Lay” rice could create products with good structure and high sensory value. The results also confirmed that the product is of good quality when using a ratio of rice: water 1:2 and a cooking time of 30 mins. Types of rice and cooking conditions remarkably affected the quality of instant rice, which could further optimize for the up-scale process.

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and E-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.

Kinetics of Chlorophyll Degradation in Malabar Spinach (Basellae alba) and Waterleaf (Talinum triangulare) during Hydrothermal Processing

Hydrothermal processing of vegetables often results in a number of changes including degradation of chlorophyll, the green plant pigment that is considered to be of therapeutic benefits. This study was aimed at investigating the kinetic degradation of chlorophyll in Malabar spinach (Basella alba) and waterleaf (Talinum triangulare) during hydrothermal processing. Freshly harvested leafy vegetables-- Malabar spinach and waterleaf, were obtained and subjected to various hydrothermal conditions (60, 65, 70, 75 and 80˚C at 0, 5, 10, 15 and 20 minutes) simulating typical cooking conditions. The chlorophyll of the crushed leaf was extracted using acetone. Changes in chlorophyll was determined using spectrophotometric analysis and the kinetics of degradation for each of the vegetables were determined at varying temperatures and times. Kinetics analysis revealed that the degradation of chlorophyll in Malabar spinach and waterleaf followed the first order reaction. The rate constant obtained from the kinetic analysis provided insights into the reaction rates and allowed for the prediction of chlorophyll degradation during hydrothermal processing. The results showed that the lowest percentage decrease in chlorophyll concentration during the blanching process was obtained at 65˚C for 5 minutes for Malabar spinach and for waterleaf at 60˚C for 5 minutes. Blanching temperature and time have significant effects on degradation of chlorophyll of Malabar spinach and waterleaf which could consequently determine the economic value and overall degree of acceptability of the green leafy vegetables. The findings provide baseline against which future work can be compared and importance of maintaining quality of the vegetables during processing.

Effect of cooking conditions on chickpea flour functionality and its protein physicochemical properties.

Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemical, structural, and functional properties of chickpea, especially its protein macromolecules. Kabuli chickpea seeds were processed by water cooking at different temperatures (63, 79, 88, and 96°C), followed by evaluating flour solubility, water-holding capacity (WHC), pasting property, as well as the total protein profile and fractionated protein distributions. Cooking treatments significantly decreased flour solubility (from 39.45 to 25.21g/100g flour) and pasting viscosity (peak and final viscosities, from 1081 to 300.5cP and 1323 to 532cP, respectively), while increasing WHC (from 0.862 to 1.144g H2O/g flour) of chickpea flour (p<0.05). These behaviors were enhanced by increasing cooking temperature. Meanwhile, cooking induced a significant change of chickpea proteins, modifying the albumin- and globulin-like fractions of chickpea protein to display glutelin-like behavior. The current study provides potential approaches for manipulating chickpea flour functionalities (e.g., solubility, viscosity, and WHC) to address the process and product challenges and favor product innovation.

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

IntroductionElephant foot yam starch is highly susceptible to enzymatic digestion. To address this, heat-moisture treatment (HMT) has been used to modify its digestive properties and functionalities. However, when using modified starch in various food compositions, it is ultimately necessary to cook it in water-rich environments. The present work thus offers a systematic understanding of the heating and cooking procedures for modified starch, with a view to maintaining its structural and digestive properties.MethodsExperimental investigations employing X-ray diffraction, scanning electron microscopy, and enzymatic digestion have been utilized to gain insights into the characteristics of cooked starches. The interactions between amylose and amylopectin in native starch are more susceptible to disruption during cooking, which results in changes in texture and a reduction in resistant starch (RS) retention. Additionally, these preparations have been investigated by tribology to test structure and and friction.Results and discussionThe application of HMT has been observed to induce changes that stabilize the interactions between amylose and amylopectin, thereby ensuring better maintenance of granular integrity and higher RS retention under specific cooking conditions. The findings indicate that following a 2-min cooking period at 100°C, the modified elephant foot yam starch (EFYS) demonstrated enhanced granular stability, which was subsequently compromised after 10 min of cooking. Additionally, when modified elephant foot yam starch (EFYS) was heated at a temperature of 86°C for 2 and 6 min, it demonstrated superior preservation of resistant starch (RS) in comparison to a cooking time of 10 min. Moreover, the HMT starch exhibited the highest RS retention when cooked at 100°C for 2 and 6 min at approximately 39.12% and 20.23%, respectively. However, this retention decreased significantly to 1.08% after 10 min of cooking. Furthermore, the insights from tribology, when combined with the proposed naive models, enhance the understanding of how preparation conditions affect the functionalities of starches, which is crucial for designing food products with desired textural and nutritional qualities, especially in water-rich environments, where maintaining structural integrity and RS content is important.

Towards the perfect soft-boiled chicken eggs: defining cooking conditions, quality criteria, and safety assessments

In recent years, ready-to-eat soft-boiled chicken eggs, with coagulated whites and semi-solid yolks have become popular among Chinese consumers due to their convenience, tender texture, and nutritional benefits. However, the standards for these products are currently inconsistent, and quality evaluation parameters and food safety issues remain unclear. Softness ratio, representing the semi-liquid yolk proportion in a cross-section, was defined through a survey of different brands of ready-to-eat soft-boiled chicken eggs. By accounting for egg weight and cooking time, optimal softness under specific conditions was determined. A quality evaluation method was established based on the softness ratio and shelling score. Finally, the safety of soft-boiled chicken eggs was assessed by measuring yolk center temperature. The optimal softness ratio was 0.46 to 0.64. Optimal cooking times in boiling water (100°C) with a 5:1 water-to-egg ratio were 300 s for 43 to 48 g eggs, 330 seconds for 48 to 53g, 350 s for 53 to 58 g, and 370 s for 58 to 63g. After cooking, eggs were cooled for 6 min in an ice water mixture with a 3:1 water-to-egg ratio. Shelling scores (0-5) depended on the egg white surface exposed post-shelling, peaking at an air cell diameter of 21.55 ± 2.26 mm. Egg weight and shelling score had a correlation of -0.41, while egg white springiness and shelling score had a correlation of 0.86. Ensuring core yolk pasteurization standards was difficult, thus stricter management or whole egg irradiation was suggested for safety.

Thermal-induced interactions between soy protein isolate and malondialdehyde: Effects on protein digestibility, structure, and formation of advanced lipoxidation end products

Thermally processed lipid- and protein-rich foods have sparked widespread concern since they may degrade food nutrition and even risk food safety. This study investigated soy protein isolate (SPI) alterations of digestibility and structure, as well as the formation of potentially hazardous chemicals, i.e., advanced lipoxidation end products (ALEs), after interacting with malondialdehyde (MDA, a lipid oxidation product) under high-temperature cooking conditions (100–180 °C, up to 60 min). In-vitro protein digestion of the SPI-MDA mixtures suggested that their room-temperature interactions damaged SPI digestibility, and increasing the temperature and the duration of the thermal treatment exacerbated the adverse effects. Protein oxidation, covalent aggregation of subunits, and changes in secondary and tertiary structures were revealed using thiol quantification, gel electrophoresis, fluorescence spectroscopy, and circular dichroism (CD) spectra, which could explain reduced protein digestibility. High-resolution mass spectrometry (HRMS) identified seven non-crosslinked ALEs and two crosslinked ALEs. Increased MDA concentrations promoted the generation of ALEs. Moreover, the acrolein-derived ALEs with reactive carbonyl groups were prone to further reacting into crosslinked ALEs, potentially responsible for the subunit aggregation.

Association between household air pollution due to unclean fuel use and depression among older adults in India: A cross-sectional study.

Depression is a major public concern among older adults. However, limited studies have examined the association of depression and household air pollution (HAP). Therefore, this study examines the association between HAP due to unclean fuel use and depression among older adults in India. Data from Longitudinal Aging Study of India (LASI), wave-1 (2017-18) were used (N = 50,206, ≥50 years). Depression measured by CIDI-SF (Composite International Diagnostic Interview-Short Form) was the outcome variable. Household unclean fuel use was considered as proxy of HAP. Bivariate analyses and multivariate logistic regression were used to fulfil the study objectives. The prevalence of depression was greater among unclean fuel users than clean fuel users (9.6% vs 6.6%). Results showed that household unclean fuel use was associated with higher odds of depression. The interaction analyses showed that females and rural residents were at higher risk of depression due to HAP exposure. Furthermore, household cooking conditions also played an important role in the association between HAP exposure and depression. Unclean fuel use indoors without ventilation and with traditional chullah/stove was associated with higher odds of depression among older adults. The study concludes that exposure to HAP due to unclean fuel use should be considered as a potential risk factor of depression among older adults. Therefore, the study suggests an urgent need to create awareness about negative effects of unclean fuel use on mental health and promote clean fuel usage in households to ensure healthy aging.

Development of Free Fatty Acid (FFA) monitoring device for evaluation of oil samples used for biodiesel production

Diversion of oil sources for biodiesel production has been gaining importance to meet the environmental concerns and energy demand. The free fatty acid (FFA) content of the feedstock is a significant factor in biodiesel production. The FFA values determine the complexity of the biodiesel production. Until date, an experimental procedure has been used to determine the FFA concentration of an oil source; this method is dependent on titration, which is a laborious process involving significant volumes of chemicals. Hence, in the present study, an attempt was made to develop a device for the identification of FFA of the oils. Waste cooking oil samples subjected to wide range of cooking conditions like cooking time, temperature, type of food are collected from different food outlets. Subsequently, the composition of oil samples and the variation in their quality were analysed using gas chromatography flame ionization detector (GC – FID). Biodiesel is prepared from the oil samples through transesterification and the impact of FFA and their respective methyl esters in the quality and properties have been investigated. The properties of biodiesel were determined as per ASTM standards. The study was further extended to correlate the properties of biodiesel with the composition of the oil from which it was derived. The analysis evidently proved the dependence of biodiesel properties on the FFA percentage and the composition of the oil. The results have been further substantiated with the performance and emission characteristics of internal combustion engine fuelled with the prepared biodiesel samples.

Effect of Age, Deboning Time of Carcass, and Different Cooking Conditions on the Woody Breast Myopathies in Chicken: A Meta-Analysis.

This meta-analysis review undertakes a comprehensive examination of various approaches for identifying myopathic fillets and meticulously evaluates the effects of bird age, deboning time, and different cooking and storage conditions on woody breast (WB) myopathic conditions in broiler deboned fillets. The data, meticulously collected from 20 articles based on predefined inclusion criteria sourced from various databases and online resources, reveal significant insights. For instance, the analysis uncovers that deboning time significantly affects Meullenet-Owens Razor Shear (MORS), Blunt Meullenet-Owens Razor Shear (BMORS), and descriptive analysis values (p < 0.001). Instrumentation techniques, such as compression force and shear force, along with different cooking conditions, strongly impact BMORS shear force values (R2 = 86.80%), with significance levels ranging from 0.01 to 0.001. Deboning time also substantially impacts MORS shear force values (R = 64.03%). In contrast, the effects of deboning time, bird age, and cooking conditions on descriptive sensory evaluation are minimal when compared to woody breast fillets (age of birds: R2 = 26.53%; cooking conditions: R2 = 32.57%; deboning time: R2 = 10.06%). The overall effect of bird age on chicken breast meat quality shows significant differences for the evaluated parameters (Hedges' g [95% CI] = -0.72 [0.17, 1.26], I2 = 93%, p < 0.01). The sous vide cooking method significantly affects shear force energies and sensory descriptive evaluation for woody breast fillets (Hedges' g [95% CI] = 5.30 [-50.30, 83.40], I2 = 98%, p < 0.01). These findings, with their significant implications, provide valuable insights for optimizing processing conditions in the poultry industry to reduce woody breast occurrences and enhance meat quality, instilling confidence in the robustness of the research.

A longitudinal study of volatile organic compounds from cooking under ventilation and purification intervention: Health risk assessment and odor nuisance control

Cooking oil fumes (COFs) expose occupants to hazardous air pollutants and nuisance odors, hence the real controlling effects of different intervention methods deserve to be explored. This longitudinal study conducted year-round field measurements in 10 apartments to explore the synergistic effects of dual ventilation and purification interventions on the exposure level, odor intensity, and health risk control of gaseous organic compounds during cooking. Gas chromatography-mass spectrometry (GC‒MS) and high performance liquid chromatography (HPLC) were used for quantification of volatile organic compounds (VOCs) and carbonyls. A total of 59 VOCs were detected during cooking, and the average ΣVOC concentrations in summer, the transition seasons, and winter were 483.16 μg/m3, 233.97 μg/m3, and 282.82 μg/m3, respectively, and the proportion of aldehydes was approximately 50 %. The small temperature differences between the indoors and outdoors led to a 24 % reduction in the effective air changes per hour (ACH) in the summer compared with that in other seasons. The average estimated carcinogenic risks of formaldehyde, acetaldehyde and benzene were 9.20 × 10−5, 1.11 × 10−5, and 6.05 × 10−6, respectively, for daily cooking conditions. It is difficult to guarantee a healthy cooking environment by mechanical ventilation alone. The inhalation carcinogenic risk of these 3 hazardous VOCs was reduced by approximately 130.9 % under air purification intervention but was still greater than 1E-6. The noncarcinogenic risk of acrolein under the different intervention modes ranged from 69.8 to 84.9. Moreover, acetaldehyde and hexanal were found to be the key odorants in kitchen. When the effective exhaust air rate was greater than 12 m3/min with air purifier in operation, the average inhalation health risk was 1.05–1.78 times that before cooking, and more than half of the users would not smell obvious odors during the cooking process. This study quantifies the effectiveness of the synergetic control strategy of independent purification modules combine with kitchen mechanical ventilation, with a view to implementing a healthy & comfortable living environment.

Profiles of volatile sulfur compounds in various vegetables consumed in Korea using HS-SPME-GC/MS technique.

Volatile sulfur compounds (VSCs) are not only important for their therapeutic potential but also significantly influence the flavor profiles of agricultural products. VSCs exhibit various chemical structures due to their stability and volatility, and they may form or be altered as a result of enzymatic and chemical reactions during storage and cooking. This study has focused on profiles of VSCs in 58 different vegetable samples by using HS-SPME-GC/MS technique and chemometric analyses. The validation was carried out using cabbage juice as a vegetable matrix for VSCs analysis, showing satisfactory repeatability (RSD 8.07% ~ 9.45%), reproducibility (RSD 4.22% ~ 7.71%), accuracy and specificity. The established method was utilized on various vegetables, revealing that 21 VSCs such as sulfides, disulfides, trisulfides, isothiocyanates, sulfhydryls, and thiophenes were successfully identified and quantified. These compounds were found in a range of vegetables including Allium species, Cruciferae, Capsicum species, green leafy vegetables, and mushrooms. In particular, isocyanate and allyl groups were abundant in Cruciferae and Allium vegetables, respectively. Cooking conditions were shown to reduce the levels of certain sulfur compounds such as dimethyl sulfide and dimethyl trisulfide in vegetables like broccoli and cabbage, suggesting that heat treatment can lead to the volatilization and reduction of these compounds. The present study provides reliable insights into the compositions of VSCs in various vegetables and examines the changes induced by different cooking methods.

Household Air Pollution Related to Housing Characteristics and Cooking Conditions in Jimma Town, Ethiopia

Household Air Pollution Related to Housing Characteristics and Cooking Conditions in Jimma Town, Ethiopia

Emission of Intermediate Volatile Organic Compounds from Animal Dung and Coal Combustion and Its Contribution to Secondary Organic Aerosol Formation in Qinghai-Tibet Plateau, China.

Intermediate volatility organic compounds (IVOCs) are important precursors to secondary organic aerosols (SOAs), but they are often neglected in studies concerning SOA formation. This study addresses the significant issue of IVOCs emissions in the Qinghai-Tibetan plateau (QTP), where solid fuels are extensively used under incomplete combustion conditions for residential heating and cooking. Our field measurement data revealed an emission factor of the total IVOCs (EFIVOCs) ranging from 1.56 ± 0.03 to 9.97 ± 3.22 g/kg from various combustion scenarios in QTP. The markedly higher EFIVOCs in QTP than in plain regions can be attributed to oxygen-deficient conditions. IVOCs were dominated by gaseous phase emissions, and the primary contributors of gaseous and particulate phase IVOCs are the unresolved complex mixture and alkanes, respectively. Total IVOCs emissions during the heating and nonheating seasons in QTP were estimated to be 31.7 ± 13.8 and 6.87 ± 0.45 Gg, respectively. The estimated SOA production resulting from combined emissions of IVOCs and VOCs is nearly five times higher than that derived from VOCs alone. Results from this study emphasized the pivotal role of IVOCs emissions in air pollution and provided a foundation for compiling emission inventories related to solid fuel combustion and developing pollution prevention strategies.

Exploring the influence of wood ash, maize cob ash, and tequesquite (alkaline rock) on nixtamalization of maize

Nixtamalization, an ancient process vital for maize processing, enhances maize's nutritional value, texture, flavor, and shelf life while reducing mycotoxin contamination, making it a cornerstone technique in maize processing with both nutritional and food safety implications. Initially performed with ashes, modern nixtamalization relies on food-grade calcium hydroxide or calcium oxide (lime). However, regions lacking lime deposits or processing technology necessitate alternative nixtamalization options for sustainable maize processing. This study aimed to assess the mineral composition of alkaline rocks (tequesquite) and two types of ash (wood and maize cob) and determine the optimal cooking conditions to achieve tortillas comparable to those made from lime-nixtamalized maize. Different ash and tequesquite concentrations (5%, 10%, and 15%) were tested with nixtamalization durations of 40, 50, and 60 min. Quality parameters of nixtamal and tortillas were evaluated. Data were analyzed using a completely randomized design with Tukey's comparison of means (p ≤ 0.05) and principal components analysis. Results revealed potassium as the predominant element in the ash, while sodium prevailed in tequesquite. Although significant differences were observed in nixtamalization variables, tortillas made with 5% maize cob ash or tequesquite closely resembled those treated with lime in terms of quality parameters.

The Concentration of Benzo[a]pyrene in Food Cooked by Air Fryer and Oven: A Comparison Study.

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.

Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall

The natural flavor of sea cucumber is generally not easily accepted by consumers. In this study, the effect of different cooking conditions on the adsorption of the characteristic flavor of Sichuan pepper by sea cucumber was investigated by response surface methodology, and the optimal cooking conditions were identified. A total of 45 volatiles were identified based on gas chromatography–mass spectrometry, of which 27 were key flavor actives. Low-field nuclear magnetic resonance and textural analysis showed that the addition of Sichuan pepper during the cooking process affected the water migration and the textural properties of sea cucumbers. It was shown that the addition of Sichuan pepper could significantly improve the flavor and other quality characteristics of sea cucumber. This study has important practical guiding significance for the flavor improvement and product innovation of sea cucumber food.