Food Preparation Research Articles

Penyuluhan Pembuatan Olahan Daging Bekamal dalam Meningkatkan Nilai Jual Produk di Desa Alasbuluh Kecamatan Wongsorejo Kabupaten Banyuwangi

Bekamal is a local Banyuwang processed food product. Bekamal is actually a preservation method that uses salt and sugar. Generally, people make Bekamal from beef or goat meat. The meat is finely chopped, then salt and sugar are added and placed in a closed container for 1 to 3 months. Bekamal has advantages, including low cholesterol levels, and can be processed into various kinds of food preparations, such as bekamal chilli sauce. Many people don't know how to make bekamal or how to process it. The extension programme is able to provide knowledge and experience on how to make bekamal, a local Banyuwangi product.

Rapid screening and isolation of potential xanthine oxidase inhibitors in Ganoderma lucidum

Given the abundance and intricate nature of the chemical components found in natural food ingredients, functional food research has long grappled with two significant technical challenges: rapid and precise screening of active substances and targeted preparation. To enhance the efficiency of fungal food preparation, novel methodologies for screening and the production of xanthine oxidase inhibitors from G. lucidum have been developed. The xanthine oxidase inhibitors were rapidly screened using AUF-LC-MS. Molecular docking and molecular dynamics simulation were used to verify the anti-gout activity of active compounds. Subsequently, with activity screening as the guide, HSCCC and SPLC were employed to separate the active ingredients. Simultaneously, the mechanism of action of xanthine oxidase inhibitors was analyzed by enzymatic reaction kinetics. Finally, the anti-gout activity of chemical components in G. lucidum was verified by network pharmacology, and its mechanism of action was discussed. Four potential xanthine oxidase inhibitors, namely ganoderic acid C2, B, A, and D2, were screened from G. lucidum. Their docking binding energies with xanthine oxidase were −6.29, −6.65, −4.29, and −5.96 kcal/mol, respectively. The purity of the four triterpenoid active ingredients isolated from G. lucidum was more than 90 %. These triterpenoid active ingredients showed a reversible inhibitory effect on xanthine oxidase. Network pharmacological studies revealed 71 common targets of active ingredients and gout, obtained by screening and intersecting the two targets, and identified the main metabolic pathways. The results indicate that G. lucidum extract can be employed for the prevention and treatment of gout disease. We enhance the efficiency and purity of active compounds preparation by incorporating enzyme inhibition assays and computerized virtual screening with compound chromatography. With this approach, we seamlessly incorporate fast discovery, screening, and focused preparation of active ingredients, as well as delving into the mechanisms of action of active monomers and proteases, and the molecular-level interactions between active ingredients and proteases. This study providing more opportunities to discover and develop new potential therapeutics from health food resources.

A novel SERS method for detecting E. coli based on an aptamer-functionalized Au-Ag@Si triangular pyramid substrate

Escherichia coli contamination in food and pharmaceutical preparations needs to be strictly controlled according to the regulations in many countries. However, rapid and sensitive E. coli detection is still a challenge. In this study, an aptamer-based surface-enhanced Raman spectroscopy (SERS) sandwich method was developed for the rapid and sensitive detection of E. coli using an aptamer-functionalized Au-Ag@Si triangular pyramid (TP) substrate. The Au-Ag@Si TP substrate was functionalized with E. coli aptamer to work as both the capture probe and SERS tag by integrating with Raman reporter (6-carboxy-X-rhodamine). The fabrication of the capture probe, SH-apt@Au-Ag@Si TP, was simple and rapid (20.5 h). This method could selectively and rapidly detect E. coli with a limit of detection of 2.8 CFU/mL within approximately 3 h. It was successfully applied to a traditional Chinese medicine preparation, Xinhuang tablets, with recoveries ranging from 90.19 % to 104.17 %. The results indicated that the developed method was simple and rapid, and it could be a promising alternative for the on-site detection of E. coli in pharmaceutical and food samples.

Novel ACE inhibitory peptides from enzymatic hydrolysate of Channa punctata protein: In vitro and In silico assay of structure-activity relationship

Channa punctata flesh meat is well known for its ethnomedicinal values. The objective of this study was to isolate and identify peptides having Angiotensin-Converting Enzyme (ACE) inhibitory potential from the Channa punctata fish protein hydrolysates (FPH) and to investigate the inhibitory mechanism by docking study. ACE inhibitory potential of the ultrafiltrate of C. punctata 240 min protein hydrolysates was analysed. The PrAHyd240 (<3 kDa) had the strongest ACE inhibitory potential as it has the lowest IC50 value i.e., 66.08 μg/ml. To identify the ACE inhibitory peptides, PrAHyd240 (<3 kDa) was evaluated by LC ESI mass spectrometer. The amino acid residues of 3 peptides within the intensity count 100–250 were determined by de novo sequencing.The docking analysis reveals that the peptides were deeply buried in the active site of ACE. Thr 5 of ISISTSGGSFR, Val 3 of SLVNLGGSK, and Val 6, Ala 7 of SISISVAR form highly stable metal coordination bonds with the Zn cofactor present in the binding site of ACE. Similar to captopril, the peptide SISISVAR interacted with the amino acids His 353 and His 513 of the binding sites of ACE via H-bond interactions. The MD simulation study reveals that the peptides ISISTSGGSFR, SLVNLGGSK, and SISISVAR interacted with the Zn+ ion via H-bond with 100% occupancy respectively. The above study reveals that Channa punctata protein hydrolysate is a rich source of ACE inhibitory peptides and the isolated peptides ISISTSGGSFR, SLVNLGGSK, and SISISVAR are potential ingredients in the preparation of functional foods.

EARTHEN ART - THE CERAMIC HERITAGE OF NEOLITHIC KASHMIR

Neolithic art marks a turning point in the evolution of human culture, from roving hunter-gatherer cultures to permanent agricultural settlements. This change aided in the development of new technology, social structures, and most significantly, the advancement of art and craftsmanship. Because of its practical and ceremonial applications, pottery-making emerged as a prominent craft. This essay investigates the evolution of art throughout the Neolithic era, concentrating on the techniques, styles, and cultural significance of pottery manufacture. The art of the ceramic heritage of Neolithic Kashmir represents a significant aspect of the Kashmir's early human history, showcasing the development of pottery and earthen art from the Neolithic period. This heritage is not just a testament to the artistic skills of ancient peoples but also provides insights into their daily lives, societal structures, and interactions with the environment. Neolithic sites in Kashmir have yielded a wealth of pottery pieces, characterized by their fine finishes, intricate designs, and functional forms. These artefacts indicate a high level of craftsmanship and an understanding of ceramic technologies that were advanced for their time. The pottery often features geometric patterns, animal figures, and other motifs that may have held cultural or symbolic significance. The earthenware from Neolithic Kashmir is typically made from locally sourced clay, shaped by hand or with simple tools, and then fired in kilns or open fires to achieve durability. The variety of forms—from storage jars and cooking pots to bowls and plates - suggests a diversified use in daily activities such as food preparation, storage, and consumption. These ancient ceramics also provide evidence of trade and cultural exchange. Variations in styles and techniques between different sites within the region, and similarities with pottery found in other parts of South Asia, suggest that Neolithic communities in Kashmir were not isolated but part of a broader network of interaction. The study of Neolithic Kashmir's ceramic heritage is crucial for archaeologists and art historians as it helps reconstruct the lifestyles, technological advancements, and aesthetic sensibilities of early societies in the region. Additionally, it underscores the importance of preserving such art and skill at the archaeological sites, which face threats from environmental factors, urban development, and illicit trafficking.

Shell-Core Microbeads Loaded with Probiotics: Influence of Lipid Melting Point on Probiotic Activity.

Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell-core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material and lipids as the core material. The microbeads have a regular spherical structure, uniform size, low moisture content (<4%) and high probiotic activity (>9.0 log CFU/g). Textural testing showed that the hardness of the medium-chain triglyceride microbeads (MCTBs), cocoa butter replacer microbeads (CBRBs) and hydrogenated palm oil microbeads (HPOBs) increased gradually (319.65, 623.54, 711.41 g), but their springiness decreased (67.7, 43.3, 34.0%). Importantly, lipids with higher melting points contributed to the enhanced stability of probiotics during simulated digestion and storage. The viable probiotic counts of the HCTBs, CBRBs and HPOBs after being stored at 25 °C for 12 months were 8.01, 8.44, and 8.51 log CFU/g, respectively. In the simulated in vitro digestion process, the HPOBs resisted the destructive effects of digestive enzymes and gastric acid on probiotics, with a reduction in the probiotic viability of less than 1.5 log CFU/g. This study can provide new ideas for the preparation of intestinal delivery probiotic foods.

Statistical analysis plan for cluster randomised trial to evaluate a community-level complementary food safety and hygiene and nutrition intervention in Mali: the MaaCiwara study

BackgroundDiarrheal disease is a significant cause of morbidity and mortality in under-fives in many low- and middle-income countries. Changes in food safety, hygiene practices, and nutrition around the weaning period may reduce the risk of disease and improve infant development. The MaaCiwara study aims to evaluate the effectiveness of a community-based educational intervention designed to improve food safety and hygiene behaviours, as well as child nutrition. This update article describes the statistical analysis plan for the MaaCiwara study in detail.Methods and designThe MaaCiwara study is a parallel group, two-arm, superiority cluster randomised controlled trial with baseline measures, involving 120 clusters of rural and urban communities. These clusters are randomised to either receive the community-based behaviour change intervention or to the control group. The study participants will be mother–child pairs, with children aged between 6 and 36 months. Data collection involves a day of observation and interviews with each participating mother–child pair, conducted at baseline, 4 months, and 15 months post-intervention.The primary analysis aims to estimate the effectiveness of the intervention on changes to complementary food safety and preparation behaviours, food and water contamination, and diarrhoea. The primary outcomes will be analysed generalised linear mixed models, at individual level, accounting for clusters and rural/urban status to estimate the difference in outcomes between the intervention and control groups. Secondary outcomes include maternal autonomy, enteric infection, nutrition, child anthropometry, and development scores. In addition, structural equation analysis will be conducted to examine the causal relationships between the different outcomes.Trial registrationInternational Standard Randomised Controlled Trial Number (ISRCTN) register: ISRCTN14390796. Registered on 13 December 2021.

Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home

This study assessed the influence of preparing iceberg lettuce salads at home on the risk of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni by conducting quantitative microbial risk assessments (QMRAs1) for distribution, retail, domestic storage, and cross-contamination. The QMRA simulated pathogen behaviors in lettuce and meat from-farm-to-fork environments. Order of food preparation, hand washing, and lettuce washing were assessed in domestic lettuce salad and raw meat processes. Scenario and sensitivity analyses were performed to compare the importance of the process factors. QMRA simulation revealed that factors related to initial contamination and at-home preparation of foods were more critical than those related to the time-temperature environment during distributions and storages. The risk of L. monocytogenes infection decreased only 1 % even in the absence of cross-contamination. Similarly, the risk of C. jejuni hardly decreased (0.91-fold) even in the absence of lettuce contamination. When the lettuce was not washed, the risk of L. monocytogenes was relatively higher (1.92-fold) than that of other pathogens (E. coli O157:H7,1.44-fold; S. Typhimurium, 1.38-fold; and C. jejuni, 1.36-fold). The risk of E. coli O157:H7 (2.60-fold), S. Typhimurium (2.18-fold), and C. jejuni (2.67-fold) increased when hands were not washed before lettuce preparation, whereas the risk of L. monocytogenes did not increase (1.07-fold). The importance of avoiding cross-contamination through appropriate order of food preparation and hand washing in lettuce salad preparation were quantitatively demonstrated in the present study, which provide essential information for food safety education at home.

"When we have served meat, my husband comes first": A qualitative analysis of child nutrition among urban and rural communities of Rwanda.

Stunting among children under five years of age is a global public health concern, especially in low-and middle-income settings. Emerging evidence suggests a gradual reduction in the overall prevalence of stunting in Rwanda, necessitating a qualitative understanding of the contributing drivers to help develop targeted and effective strategies. This qualitative study explored the lived experiences of women and men to identify key issues that influence childhood nutrition and stunting as well as possible solutions to address the problem. Ten (10) focus group discussions (FGDs) were conducted with fathers and mothers of children under five years of age from five districts, supplemented by forty (40) in-depth interviews (IDIs) with Nurses and Community Health Workers (CHWs). Transcripts were coded inductively and analysed thematically using Dedoose (version 9.0.86). Three themes emerged: (1) Awareness of a healthy diet for pregnant women, infants, and children with subthemes Knowledge about maternal and child nutrition and feeding practices; (2) Personal and food hygiene is crucial while handling, preparing, and eating food with subthemes, food preparation practices and the feeding environment (3) factors influencing healthy eating among pregnant women, infants, and children with subthemes; Barriers and facilitators to healthy eating among pregnant women and children. Several factors influence child stunting, and strategies to address them should recognise the cultural and social contexts of the problem. Prioritisation of nutrition-based strategies is vital and should be done using a multifaceted approach, incorporating economic opportunities and health education, especially among women, and allowing CHWs to counsel households with conflicts.

Acceptance Analysis and Nutritional Content of Kluwih Seed Milk in Fulfilling Elderly Nutrition Intake

Kluwih seeds (Artocarpus communis) are a local food source that is still not widely used as a ready-to-eat food preparation. Kluwih seeds contain nutritional components such as protein, carbohydrates, fat, minerals and vitamins so that they can be used as a source of nutrients. The elderly are a group of people aged 60 years or over who currently need attention because the biological, physical and psychological aging that occurs in the elderly is feared to trigger inadequate food intake for the elderly so that adequate nutritional sources are needed. Kluwih seeds are a new inspiration to be processed into milk as a ready-to-eat food to meet the nutritional needs of the elderly. The aim of this research is to determine the acceptance of elderly people for kluwih seed milk and the percentage of nutritional content contained in kluwih seed milk. The research method used in this research is experimental. The samples in this study consisted of kluwih seed milk (P1), UHT milk (P2) and soy milk (P3). Acceptability analysis was carried out using scoring and hedonic test methods for taste, color and aroma parameters. Nutritional content analysis was carried out on the carbohydrate, protein and fat components of kluwih seed milk. Information on the acceptability of the elderly to kluwih seed milk was obtained from research subjects, namely 50 elderly panelists in 3 sample areas, namely Banjar Delod Padonan and Banjar Pengembungan, Pererenan Village and Banjar Negara, Sading Village, Mengwi District, Badung Regency, Bali. Based on the results of the hedonic test, elderly panelists in the sample area preferred kluwih seed milk (P1) over UHT milk (P2) and soy milk (P3), with the preferred characteristics of kluwih seed milk being yellowish white in color, very distinctive aroma, delicious and savory taste. The results of the nutritional content test show that kluwih seed milk contains 55.95% carbohydrates, 13.61% protein and 7.77% fat with a better nutritional ratio than UHT milk and soy milk.

Uses of Citrus Peels for Encouraging Food Nutrition: A Review

Orange peel (Citrus sinensis) belong to the family Rutaceae and it is well known promising source of multiple beneficial nutrients for human being. Global orange production is about 51 million metric tons. In India, area under citrus is 9.23 lakh hector which produces 86.08 lakh tones of fruits. Maharashtra is second largest state after Andhra Pradesh in the country and contributes to about 18.9 per cent to the total production of citrus in country. Orange peel obtains new healthy fruit products because peel friction has interesting and not very well known nutritional components such as Phenolic compound, Flavonoids, Dietary fiber. Part of orange such as peel and rind are used in food preparations. The peel of orange is use to make herbal tea, candied fruits peel and marmalade. Peels are regarded as waste material and is usually dried and ground to make citrus meal, a substitute cattle feed. Orange peels are also used as flavoring liqueurs, orange peel flavors is most desirable natural flavors. They are used in beverage, confectionery, bakery, pharmaceutical, cosmetic and perfumery industries. The citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements in the form of orange peel powder in cookies. the orange peel powder waste used in various proportion viz, 0, 5, 10, 15, 20 per cent levels for incorporation in cookies by replacing the Maida in the basis of overall sensory attributes, cookies prepared with 10 per cent orange peel powder were recorded higher acceptability as compared to other samples. It is calculated that orange peel powder and Maida can be substituted up to 10 per cent in Maida to prepared orange peel powder without adversely affecting attributes.

The economic impacts of the UK's eat out to help out scheme

We evaluate the economic impacts of the UK's Eat Out to Help Out (EOTHO) scheme on the food service sector. EOTHO was introduced during the COVID pandemic to stimulate demand by subsidizing the cost of eating out, with a 50 % discount Mondays to Wednesdays in August 2020. We exploit the spatial variation in participation using a continuous difference-in-differences approach and an instrumental variables strategy. We measure the effect on footfall using mobility data from Google and on employment using job posts from Indeed. Our estimates indicate that a one standard deviation increase in exposure to the EOTHO scheme increased footfall in retail & recreation by 2–5 %, and job posts in the food preparation & service industry by 6–8 %. These effects are transitory, and we do not find evidence of large spillover benefits to non-recreational activities or other sectors.

Multiple-heated cooking oil promotes early hepatic and renal senescence in adult male rats: the potential regenerative capacity of oleuropein

For economic purposes, cooking oil is repeatedly heated in food preparation, which imposes serious health threats. This study investigated the detrimental effects of multiple-heated cooking oil (MHO) on hepatic and renal tissues with particular focusing on cellular senescence (CS), and the potential regenerative capacity of oleuropein (OLE). Adult male rats were fed MHO-enriched diet for 8 weeks and OLE (50 mg/kg, PO) was administered daily for the last four weeks. Liver and kidney functions and oxidative stress markers were measured. Cell cycle markers p53, p21, cyclin D, and proliferating cell nuclear antigen (PCNA) were evaluated in hepatic and renal tissues. Tumor necrosis factor-α (TNF-α) and Bax were assessed by immunohistochemistry. General histology and collagen deposition were also examined. MHO disturbed hepatic and renal structures and functions. MHO-fed rats showed increased oxidative stress, TNF-α, Bax, and fibrosis in liver and kidney tissues. MHO also enhanced the renal and hepatic expression of p53, p21, cyclin D and PCNA. On the contrary, OLE mitigated MHO-induced oxidative stress, inflammatory burden, apoptotic and fibrotic changes. OLE also suppressed CS and preserved kidney and liver functions. Collectively, OLE displays marked regenerative capacity against MHO-induced hepatic and renal CS, via its potent antioxidant and anti-inflammatory effects.

What do phytoliths from pottery cooking vessels represent? Insights from Neolithic Stavroupoli (northern Greece)

The analysis of charred food crust from cooking vessels offers an opportunity to recover and study residues originating from culinary practices, such as phytoliths from cereal-based meals or other plant ingredients, serving as direct evidence of past food preparation and consumption activities. However, the presence of charred food crusts is sporadic in archaeological records, making it challenging to rely solely on them to reconstruct past culinary practices through phytolith analysis. Valuable dietary evidence has also been obtained through the analysis of phytoliths in the sediment adhering to the porous surfaces of ceramic cooking vessels and utensils. However, without the contextual certainty provided by the charred food crust, determining whether the phytoliths recovered from attached sediments represent culinary practices remains a complex task. This paper explores the utility of phytoliths extracted from the sediment attached to the inner walls of cooking vessels for understanding past culinary practices. For this task, phytolith assemblages recovered from charred food crust and the sediment attached to the inner walls of cooking vessels from Neolithic Stavroupoli (ca. 5400–5000 cal. BC) were contrasted to evaluate the similarity between the two assemblages. While this study primarily demonstrates the statistical variation in phytolith assemblages from two distinct sources, the findings offer valuable insights into the feasibility and interpretative value of using phytolith analysis on sediments adhering to cooking vessels to gain insights into past culinary practices, especially in cases where direct food residues, such as charred food crust, are absent.

Metabolomics analysis of rice fermented by medicinal fungi providing insights into the preparation of functional food

Rice, a primary staple food, may be improved in value via fermentation. Here, ten medicinal basidiomycetous fungi were separately applied for rice fermentation. After preliminary screening, Ganoderma boninense, Phylloporia pulla, Sanghuangporus sanghuang and Sanghuangporus weigelae were selected for further LC-MS based determination of the changes in metabolic profile after their fermentation with rice, and a total of 261, 296, 312, and 355 differential compounds were identified, respectively. Most of these compounds were up-regulated and involved in the metabolic pathways of amino acid metabolism, lipid metabolism, carbohydrate metabolism and the biosynthesis of other secondary metabolites. Sanghuangporus weigelae endowed the rice with the highest nutritional and bioactive values. The metabolic network of the identified differential compounds in rice fermented by S. weigelae illustrated their close relationships. In summary, this study provides insights into the preparation and application of potential functional food via the fermentation of rice with medicinal fungi.

Development of Power Operated Garlic Peeler

Garlic bulbs are highly valued for their flavor and hold significant commercial importance due to their extensive medicinal properties and applications in food and pharmaceutical preparations. One of the essential preliminary steps before any subsequent processing activity is garlic peeling. Traditional methods such as hand peeling, flame peeling, oven peeling, and chemical peeling are commonly used in processing industries, large restaurants, hotels, and kitchens. However, these methods are laborious, time-consuming, cost-intensive, and limit the speed of processing activities. Due to its unique shape, mechanical peeling of garlic has not yet been effectively addressed by process engineers. Additionally, this task requires special care and skill to minimize material damage. With this in mind, a study was conducted to develop a power-operated garlic peeler aimed at alleviating the issues associated with traditional peeling methods and enhancing the processing and export of garlic and its products. The developed garlic peeler features a feed hopper, rubber pad, concave mechanism, and power transmission system. Its performance was evaluated at various combinations of shaft speed, feed rate mechanism, and operating speed. Based on the results, optimal values for the study variables were recommended for the prototype garlic peeler, considering peeling efficiency and the yield of peeled and unpeeled garlic cloves. The performance of the prototype garlic peeler with the recommended specifications was then evaluated. The developed garlic peeler achieved an effective peeling efficiency of 71.93%, with a minimal percentage of damaged garlic at a speed of 850 rpm and an operating time of 80 seconds, with a capacity of 2.88 kg/hr at 850 rpm. Additionally, it was observed that the cost of operation for the developed garlic peeler was Rs. 1.89 per hour to peel 1 kg of garlic, which is lower than the cost associated with hand peeling.

Nutrient Content of the Invasive Arapaima gigas (Osteoglossiformes) in Bolivia

The Paiche or Paichi (tentatively identified as Arapaima gigas) is an introduced species and one of the most important fisheries resources in Bolivia. Its meat has characteristics that have facilitated its commercialization in the main cities of the country. The objective of this work was to describe the nutritional quality of its meat sold in the city of Riberalta (Beni), the main supplier of Paiche meat to inland markets. Tissue samples were collected from the dorsal, abdominal and caudal areas (n=3; 800 g) from three medium-sized specimens (81.6 cm average total length, aproximately 8 kg). Results showed that Paiche meat is rich in proteins (20%), but low in total fats and carbohydrates (0.81 and 0.67%, respectively). The fat-soluble and water-soluble vitamins were low, with values less than 0.027 mg 100 g-1; except vitamin E (average 1.198 mg 100 g-1). Seven fatty acids were found in the abdominal portion, five in the dorsal portion, and none in the caudal portion. Linoleic Acid (Omega 6) was found only in the abdomen. Its regular consumption in the diet is recommended. Studies are needed to see how nutritional value is affected by food preparation for consumption and to assess mercury content.

Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat

Two firewood species (beech and olive) were used for grilling three meat types (lamb, pork, and veal) to assess their influence on the sensorial properties of meat. A multimethod approach was adopted, including sensory evaluation with consumers and two analytical techniques to characterize the volatile fraction (Solid-Phase Micro-Extraction Gas Chromatography–Mass Spectrometry [SPME-GC/MS] and electronic nose [e-nose]). The sensory session included three pairwise preference tests (one for each type of meat), an overall liking test, a Rate-All-That-Apply test, and a questionnaire on the interest and perceived value of using sustainably certified firewood in food preparation. The firewood species significantly affected the perception of a few crucial attributes. In particular, olive wood increased the roasted meat flavor perception in lamb and veal, while beech wood increased the perceived intensity of a vegetable/herbaceous flavor in veal. No effect of firewood was observed on preference within each pair of meat samples. Lamb was the significantly most liked meat by consumers, followed by pork; veal was the least liked meat type. Positive and negative drivers of preference were discussed. 36 volatile organic compounds were identified from SPME-GC/MS in meats. Congruently with sensory data, the two veal samples showed a greater distance in terms of volatile composition. Relative distances among samples on maps obtained from SPME-GC/MS and the e-nose were similar. This multi-method approach innovatively showed the potential of using firewood as a ‘gastronomic’ tool to sensorially characterize and valorize cooked meat.

Study on cavitation and pulsation characteristics of a novel rotor-radial groove hydrodynamic cavitation reactor

Abstract Hydrodynamic cavitation is widely used in many fields such as water treatment, impact rock breaking, and food preparation. The performance of hydrodynamic cavitation is closely related to its internal flow field. In the present study, cavitation flow field was analyzed by computational fluid dynamics in the reactor. The cavitation performance of the rotor is evaluated under different operating conditions. The time frequency distribution of pressure pulsation is studied. The pressure increases at the connection point between the local low-pressure area and the mainstream low-pressure area. Cavitation bubbles collapsed at the tail end of the cavity to form a local void area. The blade frequency amplitude of pressure pulsation shows the significant periodic change. The blade frequency amplitude decreases along the flow direction. The effect of the fluid outlet led to the increase in the second-order harmonic frequency amplitude. The research results could provide theoretical support for the research of cavitation mechanism of cavitation equipment.

Understanding food safety challenges through a gender and social lens in low‐ and middle‐income countries

AbstractFood safety is crucial for ensuring the quality and safety of the global food supply. However, the gender and social dimensions of food safety are often overlooked and undervalued. Women, who are primary caretakers in households, play a vital role in food preparation, storage, and consumption. Gender inequality can result in limited access to resources and information needed for safe food handling and storage, increasing women's vulnerability to foodborne illnesses. Cultural practices, education, and income levels also impact food safety. These factors can contribute to disparities in food safety and increase the risk of foodborne illnesses among certain populations. Promoting gender equality, cultural sensitivity, and addressing income inequality are essential to ensure safe and secure food for all. Addressing these issues can lead to a more equitable and sustainable food system.