Food Preparation Research Articles

Finnish primary school students’ perceptions on water systems: Exploring sources and usage at home and in society

Previous studies have shown that making informed decisions about water issues requires socio-scientific reasoning (SSR), which is challenging for primary school students. This study focuses on third and fourth graders’ (n=101) perceptions regarding water systems, water sources and usage patterns both at home and within society. The primary school students participated in a water project that lasted for eight lessons. The study was a case study and the data consisted of audio recordings of group conversations on tasks given in the lessons. The students’ perceptions were analyzed using inductive content analysis and structure of observed learning outcome-taxonomy. Students discussed the significance of using water for drinking, food preparation, and maintaining personal hygiene. Students highlighted conservation, health, environmental and household aspects when discussing water conservation and water purification. There is a need to empower primary school students through building scientific literacy and SSR to inform evidence-based decisions related to water issues.

Plant Materials for the Production of Functional Foods for Weight Management and Obesity Prevention

Abstract: Obesity is a serious problem in the modern world and is considered a risk factor in the development of many human diseases. Consumption of low-calorie, low-fat diets, together with increased physical activity and a healthy lifestyle, contribute a lot to the fight against obesity. Meanwhile, functional foods with a reduced calorie content and enriched with substances useful for the human body may play a role as additional helpers in weight management. In this review, general suggestions for the elaboration of foods with plant-origin functional ingredients for weight management, which help the human body with obesity prevention, based on human clinical trials, are proposed. Including new ingredients of plant-origin for the preparation of traditional foods helps to have a balanced diet and may contribute to weight management and obesity prevention.

The Relationship Of Learning Attitudes With Learning Outcomes

This research was motivated by the researcher's observations of students' poor learning attitudes in the food preparation subject, students' scores from the Mid-Semester Examination on average were still below the KKM. This research aims to describe learning attitudes, student learning outcomes, and analyze the relationship between learning attitudes and learning outcomes for class XI culinary students in the culinary subject at SMKN 6 Padang. This type of research uses a correlational descriptive method. The population in this study was class XI Culinary students at SMK N 6 Padang, totaling 101 students. Data collection was carried out by direct questionnaire and via Google Form using a Likert scale. Based on the results of statistical calculations, it can be seen that the learning attitudes of class The results of the hypothesis test obtained tcount > ttable, namely 4, 968 > 1.984 and a significance value of 0.001 <0.05. So it can be concluded that there is a significant relationship between learning attitudes and learning outcomes and the hypothesized results are (Ha) accepted.

BTEX Assessment among Informal Charcoal-Burning Food Traders for Cleaner and Sustainable Environment

This study assessed the cleaner and sustainable environment by measuring emission levels of benzene, toluene, ethylbenzene, and xylene (BTEX) from informal food traders using charcoal as the primary source of energy at a flea market in Fordsburg, Johannesburg. Volatile organic compounds (VOCs) were measured using a real-time monitor (MiniRae 3000 photoionization detector); an indoor air quality (IAQ) monitor was used to monitor environmental parameters and passive samplers in the form of Radiello badges, which were used to determine BTEX emissions from charcoal used during food preparation. Measurements were taken at 1.5 m above ground assuming the receptor’s breathing circumference using PID and Radiello. PID data were downloaded and analyzed using Microsoft Excel(Version 2019). Radiellos were sent to the laboratory to determine the BTEX levels from the total VOCs. The total volatile organic compound (TVOC) concentration over the combustion cycle was 306.7 ± 62.8 ppm. The flaming phase had the highest VOC concentration (547 ± 110.46 ppm), followed by the ignition phase (339.44 ± 40.6 ppm) and coking with the lowest concentration (24.64 ± 14.3). The average BTEX concentration was 15.7 ± 5.9 µg/m3 corresponding to the entire combustion cycle. BTEX concentrations were highest at the flaming phase (23.6 µg/m3) followed by the ignition (13.4 µg/m3) and coking phase (9.45 µg/m3). Ignition phase versus the flaming phase, there was a significant difference at 95% at a p-value of 0.09; ignition phase versus the coking phase, there was a significant difference at 95% at a p-value of 0.039; and coking phase versus the flaming phase, there was a significant difference at 95% at a p-value of 0.025. When compared to the occupational exposure limits (OELs), none of the exposure concentrations (BTEX) were above the 8 h exposure limit. The findings of this study suggest that charcoal, as a source of energy, can still be a useful and sustainable fuel for informal food traders. Shortening the ignition and flaming phase duration by using a fan to supply sufficient air can further reduce exposure to VOCs.

Development of a Database of LanguaLTM and FoodEx2 Codes of 50 Ready-to-Eat Products

Ready-to-eat (RTE) and ready-to-heat (RTH) dishes are food items that help save time, physical energy, and mental effort in all food-related activities. Convenience of use, variability of supply, and adaptability to different consumption occasions have led to an increase of acceptance among consumers through the years. Specialized databases can help in this context, where food composition databases can provide information and data to create sustainable nutritional models by reducing the now growing number of chronic diseases. This paper aims at developing a database of LanguaLTM and FoodEx2 codes of 50 food preparations and ready-to-eat dishes designed for consumption outside the home. LanguaLTM, as well as FoodEx2, are classification and description systems for indexing, in the sense of a systematic description, of foods based on a hierarchical model (parent–child relationship), thus facilitating the international exchange of data on food composition, consumption, assessing chronic and/or acute exposure to a certain agent, and not least the assessment of nutrient intake. The database, here presented, consists of the codes of fifty ready-to-eat products present on the market in Italy, obtained by using the two mostly commonly used and widely recognized coding systems: LanguaLTM and FoodEx2. This database represents a tool and a guideline for other compilers and users to apply coding systems to ready-to-eat products. Moreover, it can be represented a resource for several applications, such as nutritional cards, nutritional facts, food labels, or booklet and brochures for promotion of food products, to be used at health and food nutrition interface, useful for consumers, dieticians, and food producers.

Hygienic practices and factors of complementary food preparation among mothers of children aged 6–24 months in Ethiopia: a systematic review and meta-analysis

Background: A child’s transition to complementary food (CF) feeding is important, and it should be ensured that CF is prepared, stored, and fed in a hygienic manner using clean hands, dishes, and utensils to prevent infections. However, there are no comprehensive review statistics available at the national level. Hence, the aim of this study is to determine the hygienic practices of complementary food preparation and its factors among Ethiopian women with children between the ages of 6 and 24 months.Methods: On the nationwide prevalence of hygienic practices during the preparation of complementary foods and their determinants among mothers of children aged 6–24 months in Ethiopia, a systematic review and meta-analysis were performed. We searched in PubMed, ScienceDirect, Scopus, African Journal Online (AJOL), Google Scholar, and the websites to identify studies that were published until March 2023. We performed this review following the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines. A random-effects meta-analysis was done using StatsDirect statistical software and Open Meta Analyst to estimate the prevalence of hygienic practices, and the results were reported in a forest plot. Simple charts and tables were used to summarize the evidence on complementary food preparation and determinates.Results: Nine studies involving 4,403 mothers were included in this Ethiopian study. The overall prevalence of good hygienic practices during complementary food preparation among mothers who have children aged 6–24 months was 46.53% (95% CI: 28.13–64.94) (p < 0.0001). Having a separate kitchen (AOR = 6.78; 95% CI: 1.04–44.20), having a three-bowl washing facility in their houses (AOR = 10.61; 95% CI: 7.31–15.41), mothers’ access to media (AOR = 4.81; 95% CI: 1.23–18.82), and urban residence (AOR = 4.78; 95% CI: 2.73–8.38) were the predictors of good hygienic practice during complementary food preparation.Conclusion: Regarding the prevalence of hygienic procedures among the mothers of children aged 6–24 months nationwide when preparing complementary foods, there is a significant lack of hygienic behavior among Ethiopian mothers. Hence, the Ethiopian ministries of health focus on designing complementary food guidelines for the prenatal healthcare system. Furthermore, health extension workers are also better advised to maintain food hygiene during prenatal care visits, which is recommended to improve good hygienic practices during complementary food preparation in Ethiopia.

The interrelationships between kitchen design and food practices for apartment dwellers in Melbourne, Australia: an exploratory study

ABSTRACT Apartment-living is on the increase, despite this, little is known about how it influences food practices. We explored the interrelations between apartment kitchen design and food practices using Photo elicited interviews and an inductive thematic analysis, with a diverse sample of twelve apartment-dwellers across four suburbs of Melbourne, Australia. Participants took 160 photographs representing their food practices to guide interviews. Three themes emerged from the interview analysis: ‘Choices’ which included participants’ cooking preferences, as well as their choice of apartment in which to prepare these meals; ‘Challenges’ which referred to the kitchen design barriers to home cooking including issues relating to storage, food preparation, washing up, ventilation, lighting and recycling and; ‘Changes’ which described the physical adaptations to kitchens and behavioural adaptations to food practices as a result of poor kitchen design. Based on these findings, using a socioecological framework, we describe the proximal and distal interrelationships between kitchen design and food practices; and discuss how these could be further researched to inform future apartment design policy.

Arsenic Contamination Needs Serious Attention: An Opinion and Global Scenario

Arsenic (As) contamination is a serious global concern, polluting our natural resources, including water and soil, and posing a danger to the environment and public health. Arsenic is present in the groundwater of several countries and this contaminated water is used for irrigation, drinking, and food preparation, which poses the greatest threat to public health. Nearly 106 countries are affected by groundwater arsenic contamination and an estimated 230 million individuals worldwide are exposed to its adverse health effects, including increased cancer risks, associated cardiovascular disease and diabetes, skin lesions, neurological effects, kidney damage, and foetal or cognitive-development-related complications. Arsenic is highly toxic and ranked first in the priority list of ATSDR (Agency for Toxic Substances and Disease Registry, 2022) and among the 10 chemicals of major public health concern on the World Health Organization (WHO) list. The maximum permissible level of arsenic in drinking water has been established at 10 µg/L by WHO, as well as by the Environmental Protection Agency (EPA) and European Union (EU). These regulatory standards underscore the gravity of the problem, and actions to prioritise the development of effective detection, mitigation strategies, and collaborative initiatives are necessary. This opinion article covers (i) arsenic footprints—global scenario and impact, (ii) awareness and education and (iii) mitigation approaches (detection and removal strategies) and future perspectives, which collectively will help in controlling and preventing As contamination of our global water resources. Regulatory and legislative bodies and development agencies are crucial for raising awareness and countering this alarming concern by implementing collaborative actions to protect our environment and public health and to provide safe drinking water for all.

3D Bioprinting of Food Grade Hydrogel Infused with Living Pleurotus ostreatus Mycelium in Non-sterile Conditions.

Mycelium is the root-like network of fungi. Mycelium biocomposites prepared by template replication (molding) can function as environmentally friendly alternatives to conventional polystyrene foams, which are energy- and carbon-intensive to manufacture. Recently, several studies have shown that 3D bioprinting technologies can be used to produce high value functional mycelium products with intricate geometries that are otherwise difficult or impossible to achieve via template replication. A diverse range of nutrients, thickeners, and gelling agents can be combined to produce hydrogels suitable for 3D bioprinting. 3D bioprinting with hydrogel formulations infused with living fungi produces engineered living materials that continue to grow after bioprinting is complete. However, a hydrogel formulation optimized for intricate 3D bioprinting of Pleurotus ostreatus mycelium, which is among the strains most commonly used in mycelium biocomposite fabrication, has yet to be described. Here, we design and evaluate a versatile hydrogel formulation consisting of malt extract (nutrient), carboxymethylcellulose and cornstarch (thickeners), and agar (gelling agent), all of which are easily sourced food grade reagents. We also outline a reproducible workflow to infuse this hydrogel with P. ostreatus liquid culture for 3D bioprinting of intricate structures comprised of living P. ostreatus mycelium and characterize the changes in height and mass as well as hardness of the prints during mycelium growth. Finally, we demonstrate that the workflow does not require a sterile bioprinting environment to achieve successful prints and that the same mycelium-infused hydrogel can be supplemented with additives such as sawdust to produce mycelium biocomposite objects. These findings demonstrate that 3D bioprinting using mycelium-based feedstocks could be a promising biofabrication technique to produce engineered living materials for applications such as mushroom cultivation, food preparation, or construction of the built environment.

Repair and Reuse or Recycle: What Is Best for Small WEEE in Australia?

The global and Australian trends indicate a steady increase in the generation of small waste electrical and electronic equipment (WEEE), constituting 30% of global WEEE in 2019 with an expected 90% increase in Australia over the next 25 years. Given this fact, identifying the most suitable circular economy strategy is vital in managing this waste stream. Hence, followed by a review of the literature, a model was developed to assess the suitability of repair, reuse, and recycling of small electrical and electronic equipment (EEE) by considering the lifespan and products put on the market (PoM) as critical variables. Findings indicate that solely repairing and reusing products, without reducing PoM small EEE, minimally affects short-term waste reduction. A synergistic approach, combining high product reuse with reduced PoM small EEE, is essential to decrease small WEEE generation significantly. Regardless of lifespan changes, the study indicates a proportional relationship between small WEEE generation rates and PoM small EEE changes, emphasising the need for a holistic strategy. Considering this, within stewardship schemes, the primary focus should initially lie on repairing and repurposing small EEE, with the potential for expansion into recycling once sufficient infrastructure and achievable recovery goals are established. Original equipment manufacturers (OEMs) must shoulder substantial accountability, with a firm commitment to extended producer responsibility (EPR) even for historical products. The initial rollout could target four specific categories: toys, food preparation equipment, vacuum cleaners, and household tools, with the scope widening to encompass all categories following successful implementation.

Gold nanoparticles-based colorimetric method for the rapid and sensitive detection of sour rot in onions

Onion (Allium cepa L.) is a major vegetable used in food preparation. It can also act as a medicinal compound for many diseases. However, various plant diseases, including sour rot, caused by the bacterium Burkholderia cepacia, is a post-harvest disease that can cause significant economic losses in onions and are considered a major threat to the onion industry. This study was performed to compare two methods for detecting sour rot: multiplex PCR and colorimetry with gold nanoparticles probe. Multiplex PCR used, primers designed for RecA, APZ15-03995 and APZ15-27735 genes of B. cepacia, and the results showed 100% specificity and sensitivity of 74.4 × 10−4 ng/μL of genomic DNA. Colorimetry with gold nanoparticles probe was performed using individual gene probes or a combination of three gene probes as a multi-colorimetric assay. Results showed 100% specificity and sensitivity of 74.4 × 10−8 ng/μL of genomic DNA in presence of the three probes. The results showed that both methods are specific and sensitive enough to detect B. cepacia. However, the use of gold nanoparticles is a more suitable option due to its high specificity and sensitivity and shorter time compared to multiplex PCR. Consequently, accurate and timely molecular identification of onion rot helps reduction of post-harvest losses and prevent the spread of secondary bacteria in storage.

Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection

AbstractIn food preparation and manufacturing environments, surfaces contaminated with Salmonella can lead to outbreaks of Salmonellosis. We hypothesise that Salmonella resides on dry surfaces in a biofilm form leading to potential environmental persistence and transfer following contact. This is the first study reporting that Salmonella Typhimurium can form dry surface biofilm (DSB). Six disinfectants commonly used in the food industry were evaluated for their efficacy against the DSB. The two most efficacious formulations reduced bacterial viability in DSB by >99.99% when combined with mechanical removal (5 sec wiping; 300 g weight). Five out of six formulations significantly reduced bacterial transfer when combined with wiping. Complete eradication of Salmonella Typhimurium DSB was challenging, and mechanical removal was essential to produce a >99.99% reduction in bacterial viability within DSB. This study highlights a potential mode of survival of Salmonella Typhimurium on food‐contact surfaces and DSB challenges for disinfection.

Performing Pierogi

Abstract Food choices and food preparation rituals are both performative acts and vehicles for the transmission of ethnicity. Among American Polonia, collective pierogi making has become an important symbolic action of claiming one's Polish American identity, which brings together different genders and generations within families, kin, and friend circles.

Kitchenwares and Kitchen Work: A New Approach to the Bronze Food Preparation Implements of Pompeii and Their Uses

Kitchenwares and Kitchen Work: A New Approach to the Bronze Food Preparation Implements of Pompeii and Their Uses

Artificial Intelligence Transforming Hotel Gastronomy: An In-depth Review of AI-driven Innovations in Menu Design, Food Preparation, and Customer Interaction, with a Focus on Sustainability and Future Trends in the Hospitality Industry

The integration of artificial intelligence (AI) into hotel gastronomy represents a transformative shift in the hospitality industry, ushering in a new era of innovation, efficiency, and personalized guest experiences.This abstract provides a comprehensive overview of the multifaceted relationship between AI and hotel gastronomy, exploring key drivers, implications, and opportunities that characterize this dynamic partnership. At the forefront of this relationship is the pursuit of personalized guest experiences, facilitated by AI-powered systems such as chatbots and virtual assistants. These intelligent systems leverage machine learning algorithms to analyze guest data and preferences, delivering tailored recommendations,reservations, and dining experiences that enhance guest satisfaction and loyalty.AI is revolutionizing menu engineering and culinary creativity within hotel dining establishments. By analyzing vast amounts of data, including guest preferences and market trends, AI algorithms optimize menu selections, pricing strategies, and promotional activities. Additionally, AI-driven recipe generation algorithms foster culinary innovation by suggesting unique dishes and flavor combinations, enhancing the overall dining experience for guests.Operational efficiency and sustainability are also driving forces behind the adoption of AI in hotel gastronomy. AI-powered kitchen automation systems streamline food preparation processes, optimize inventory management, and minimize waste, leading to cost savings and improved efficiency. AI-driven analytics and optimization tools help hotels minimize their environmental footprint by optimizing energy usage, reducing food waste, and promoting sustainable sourcing practices. The integration of AI into hotel gastronomy represents a transformative opportunity for hotels to differentiate themselves, drive operational excellence, and deliver unparalleled guest experiences. By embracing AI-driven solutions and leveraging data-driven insights, hotels can create immersive dining experiences, foster guest loyalty, and position themselves for success in an increasingly competitive market landscape. As AI continues to evolve and advance, its integration into hotel gastronomy holds the promise of unlocking new possibilities and redefining the boundaries of culinary excellence and guest satisfaction.

Assessing the role of public education in enhancing food safety practices among consumers

Public education plays a crucial role in enhancing food safety practices among consumers, addressing the growing concern of foodborne illnesses globally In the contemporary landscape of food safety, public education emerges as a fundamental tool in empowering consumers with knowledge and practices to mitigate risks associated with foodborne illnesses. This paper delves into the pivotal role of public education initiatives in enhancing food safety practices among consumers. Through a systematic review of existing literature, this paper elucidates various strategies and approaches employed in public education campaigns aimed at promoting food safety awareness. The effectiveness of traditional media, social media platforms, educational programs, and targeted campaigns in disseminating key messages regarding proper food handling, storage, and preparation is examined. Additionally, the impact of these educational interventions on influencing consumer behavior towards adopting safe food practices is scrutinized, with a particular focus on understanding the correlation between education levels and adherence to recommended guidelines. Furthermore, the paper sheds light on the collaborative efforts of regulatory bodies, non-governmental organizations, and public health institutions in spearheading educational initiatives. It explores the synergistic relationship between education and policy enforcement, advocating for integrated approaches that combine educational interventions with regulatory measures to ensure comprehensive food safety management. Challenges and limitations in public education endeavors, such as information overload and cultural barriers, are also addressed. The paper emphasizes the importance of evidence-based strategies and innovative technologies in overcoming these obstacles and enhancing the efficacy of educational campaigns The indispensable role of public education in fostering a culture of food safety among consumers. By providing insights into the effectiveness of various educational approaches and their impact on consumer behavior, it offers valuable guidance for policymakers, public health professionals, educators, and stakeholders striving to promote food safety and safeguard public health.

Kinetics of Nonenzymatic Browning Reactions in Pumpkin Puree During Storage

Pumpkins (Cucurbita moschata) are a great source of essential nutrients counting vitamins, minerals, carotenoids, and dietary fiber. Due to their healthy composition, it draws consumer attention. Pumpkin puree is used for preparation of baby foods, soups, flour, jam, jellies, and desserts. To assess the main quality parameters of the foods such as color and hydroxymethylfurfural (HMF) formation, CIE-L*a*b* color changes and HMF formation which is also an indicator of Maillard browning reactions were evaluated storing the pumpkin puree at 27°, 37° and 47°C for 17 weeks. Kinetic parameters for HMF formation and color changes were calculated. The findings showed that HMF quantity linearly increased with the temperature and storage duration following the reaction model of zero order. The values of b* coordinate, Lightness, Chroma, and hue lessened linearly as a* coordinate values increased linearly fitting zero order reaction kinetic. By means of Arrhenius equation, the temperature dependency of the rate constant of color variation was demonstrated and the values of the activation energy (kj mol-1) were calculated as 76.15, 30.60, 46.08, 28.44, 27.61 and 38.32 for HMF formation, Lightness, a* coordinate, b* coordinate, Chroma, and hue, respectively.

Quality investigation of the most consumed refined seed oils after French fries’ domestic short-term deep-frying process

Deep-frying is an attractive food preparation method and has been in use for centuries. It is a very popular culinary practice worldwide and can be used both industrially and domestically. Deep-fried food has a unique sensorial property, such as flavor, aroma, and texture. However, the chemical quality of the frying oil can be affected by the high temperatures normally used in deep-frying. Complex series of reactions that occur in vegetable oils during deep-frying (hydrolytic and oxidative rancidity processes) they are related to several mechanisms, such as reactive species, chemical composition of the lipid, environment, and process, influencing the speed and nature of the oxidative process. This paper aimed to analyze the quality of the vegetable oils most consumed by the population (refined soybean and sunflower oils) used in domestic short-term deep-frying process, using a domestic-grade electric fryer and a conventional method. French fries were used because they are a convenient product, highly consumed in industrialized countries. Domestic events of short-term deep-frying were carried out for three days, with one-week intervals. After each frying events, the refined oils were analyzed. Methodology consists in bromatological analyses of quality research applying analyzes of acidity and peroxide, in which the free acidity content, compounds formed by hydrolytic rancidity, and hydroperoxides content, the first compounds formed in the oil´s oxidative rancidification process, were analyzed. These parameters will be fundamental in oils oxidative evaluating during frying. According to the results, fresh vegetable oils samples remained within regulatory limits. However, after short-term deep-frying, free fatty acids and hydroperoxides content increased in both domestic short-term deep-frying using both vegetable oils, exception of sunflower oil after last day of frying. Additionally, there was no significant difference in the fatty acids value increase comparing with both domestic frying techniques. However, there was significant difference in hydroperoxide value comparing the oils between deep-frying techniques. However, in general even the oils have shown great thermal quality, bromatological analyses demonstrated that must be taken careful when reusing oils for short-term deep-frying. Seeing that the electric fryer is effective in oil quality compared preservation comparing with conventional method, probably due to temperature control and better sealing efficiency.

Antioxidant potential and protective effect of modified sea cucumber peptides against H2O2-induced oxidative damage in vitro HepG2 cells and in vivo zebrafish model

In this study, modified sea Cucumber Peptides (SCP) were prepared by reacting with xylooligosaccharide (XOS) and alginate oligosaccharides (AOS) via glycation. Free radical inhibitory and inhibition of oxidative stress of modified SCP was evaluated using human hepatocellular carcinoma (HepG2) cells and zebrafish embryos.LC-MS analysis revealed that SCPs mainly consist of 40 active peptides, with an average molecular weight of 1122.168 Da and an average length of 11 amino acid residues. For amino acid composition, L-Asparagine, L-Methionine, and L-Aspartic Acid were dominant amino acids in SCP.The result showed that the antioxidant ability of SCP against 2,2-Diphenyl-1-picrylhydrazyl (DPPH), superoxide anion radical (O−2), and Hydroxyl Radical (OH) was significantly improved after modification. In HepG2 cells, the modified SCP showed stronger protection than native SCP native against H2O2-induced oxidative stress by enhancing cell viability and reducing radical oxygen species (ROS) generation. The inhibition effect of SCP was increased after modification with XOS and AOS by 13 % and 19 % respectively. Further studies displayed that the activity of antioxidative enzymes, including Superoxide dismutase (SOD), Glutathione Peroxidase (GPx), and catalase (CAT), was remarkably enhanced, whereas malondialdehyde (MDA) level was reduced compared with native SCP and H2O2-treated groups, thus, improving the intracellular antioxidant defenses. The gene expression analysis showed that the mechanism underlying the modified SCP protective effect may be linked with the capability to regulate Nuclear factor-erythroid factor 2-related factor 2 (NRF2) gene expression. The protective effect of modified SCP against H2O2 in vitro was confirmed in vivo by reduced toxicity in zebrafish embryos via improvement of mortality rate, hatching rate, heart beating rate, and deformities of the zebrafish model. However, SCPAOS conjugate displayed greater antioxidant potentials compared to the SCPXOS, the different effects between SCPAOS and SCPXOS could be due to their different antioxidant activity. Thus, modified SCP could be potentially used as a novel nutraceutical in the preparation of anti-aging food and medicine.

A multi-proxy geochemical and micromorphological study of the use of space and stratigraphy of a Viking-age house in Ribe, Denmark

High-definition approaches are currently revolutionizing our understanding of the archaeology of urban archives. Multi-proxy studies at a high spatial resolution offer especially an opportunity to capture their high data potential. Here we present a study of complex floor layers from an occupation phase dating to c. AD 790–830 uncovered in the Viking-age emporium Ribe, Denmark (c. AD 700–900). In order to better understand stratigraphy and the use of indoor space, mapping for soil geochemistry (portable X-ray fluorescence analysis, pXRF) on a high-resolution grid (0.25 × 0.25 m, n = 1059), was combined with targeted sampling for soil micromorphology and artefact distributions. The results show that the studied occupation phase was composed of several short-lived floor phases belonging to two consecutive houses that had been sampled in conjunction, and which exhibited a complex stratigraphy. The older house phase had a primarily domestic function, where ten functional areas could be defined, and are interpreted as designated spaces for food preparation, storage, sitting or sleeping, and weaving. A younger house phase contained a metal workshop in addition to domestic functions. Methodologically, a number of new, potentially anthropogenic, elements of archaeological interest, such as arsenic, manganese and sulfur, were identified that may contribute to interpretations, while the multi-proxy approach elucidates the refined scale at which we can understand a complex stratigraphic sequence and the integrity of its units. This study shows how the various aspects of Viking-age urban life (craft production, domestic life) were integrated, and sheds light on the dynamics of urban occupation.