Cooking Research Articles

The Rise of the Chocolate Chip Cookie: Kitchens, Cookbooks, and Modernity in the Early Twentieth Century

This thesis explores the rise in popularity of the chocolate chip cookie in the 1930s. It argues this popularity was dually rooted in challenges created by technological innovations of the oven and in the publication of new technical cookbooks written to address those difficulties. In the nineteenth century, kitchen appliances relied upon a present cook to monitor the approximate heat of the oven and progress of a bake using a vague recipe. However, in the twentieth century, ovens came with thermostats and timers, and as a result, recipes grew more exact to match. Unfortunately, home cooks had difficulty updating older recipes to this level of specificity, and they needed to learn new modes of baking. To solve this problem, motherly figures such as Ruth Wakefield published cookbooks that aided struggling home cooks. The popularity of this cookie offers a unique look at how the American cooks dealt with the rapid onset of modernity in the 1920s and 1930s by falling back on a dependable motherly figure offering traditional concepts of baking while embracing new ideas and ingredients. This thesis evidences cookbooks and newspapers to demonstrate these changes within the kitchen itself and elaborate on the pressures faced by home cooks. 

Food service safety and hygiene factors: a longitudinal study on the Brazilian consumer perception

The objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic (T1 and T2). Among the 333 participants, 45.9% reported fear of contracting COVID-19 when purchasing off-site meals, and 78.4% for on-site meals in T1, compared to 21.0 and 52.0% in T2, respectively (p < 0.001). Hygiene and cleanliness of the establishment became less important for participants when selecting food services throughout the pandemic (T0: 42.6%; T1: 41.1%; T2: 0.0%; p < 0.01). Security protocols during off-site and on-site purchases were considered important by more participants in T1 (47.7 and 27.6%, respectively) than in T0 (28.8 and 9.0%, respectively), with a decrease in T2 (0 and 16.5%, respectively; p < 0.01). Regarding food delivery services, concerns about hygiene decreased in T1 (44%) compared to T0 (63.7%) but increased again in T2 (76%; p < 0.01). Precautions with the food packaging was less prevalent at least during one point in the pandemic compared to T0 (p < 0.01), while heating food before consumption was more common at the onset of the pandemic (T1) but declined by T2 (p < 0.01). Furthermore, the use of cash decreased while contactless payment methods increased during the pandemic. In conclusion, different phases of the COVID-19 pandemic significantly influenced consumer behavior and attitudes toward purchasing ready-to-eat food.

Promoting health information and healthy behaviors: Results from a qualitative study

Abstract Background and aim Healthy living behaviors can prevent many chronic diseases. This study aimed to explore qualitative perceptions and behaviors about healthy lifestyles in a district’s residents. Methods This qualitative research was conducted through in-depth interviews with 24 participants aged 28 to 63 in Türkiye. Results Of the 24 participants, six were men. The themes were daily routines; health information-seeking behavior, beliefs, motivation for healthy living, dietary habits, daily movement, psychological relaxation, unhealthy behaviors, facilitators, and barriers. Individuals’ daily routines were shaped by caregiving duties or work. Health information was preferred from professionals, TV, family health history, and the Internet. Male participants lacked the need to seek health information. Also, some participants believed that diseases are unavoidable and incurable. People with growing children or a family member with a serious illness like cancer often report practicing healthy behaviors. Participants have different healthy eating patterns, including organic eating, home cooking, regular meals, more fruits and vegetables, increased water intake, avoiding late-night eating, and steering clear of packaged foods, salt, and sugar. Many participants walked regularly for physical and mental health; they also expressed avoiding negative people and engaging in hobbies and social activities to maintain psychological well-being. Smoking participants had attempted to quit smoking. Some participants said that adding salt to their food before tasting. Factors cited as hindering healthy behaviors included lack of time, financial constraints, and cultural reasons. Conclusions Despite awareness of healthy living, many participants struggle to implement it due to lack of motivation, busy work schedules, social and physical environments, and economic factors. Multisectoral collaboration to create environments that support healthy behaviors can improve public health.

Lesson learned from a co-designed vaccination initiative with undocumented people in the Netherlands

Abstract Issue/ problem ‘The coronavirus does not take document status into account’. The COVID-19 pandemic highlighted the importance of equal healthcare access for all. Yet, undocumented people face numerous personal and practical barriers in accessing health. Ensuring the protection of the most vulnerable is a global concern. Description of the problem In 2021, a regional initiative aimed to remove barriers and create a trusted environment for undocumented people to receive vaccinations. This collaborative effort included public health departments, NGO’s, community groups, (self) organized migrant organizations, GP’s and embassies. Regular meetings identified the population’s needs. A medical doctor was made available 24/7 to address questions and concerns. Actions were undertaken to build trust, foster collaborations between health authorities and communities and to improve vaccine service access and design. Results Working in partnership fostered trusted, multi-sectorial relationships, resulting in a vaccination initiative that met the diverse needs of the undocumented people. Widespread community-driven outreach through flyers and social media reached those who normally are not reached. Supported by over 40 volunteers, three vaccination events were organized in which 693 doses were administered. All parties made their contribution, e.g. with different migrant communities providing hot meals. The initiative began at the grassroots level in the communities and was then executed in partnership with the involved parties, making it highly successful. Lessons Inclusive engagement, addressing concerns and sharing clear information not only supports trusted relationships but also strengthens social cohesion. Collaborating directly with the communities ensured the initiative was tailored to their needs, thereby lowering the barriers for accessing healthcare. Achieving this success required a foundation of trust, mutual respect and a collective commitment from all involved. Key messages • Codesigning vaccination initiatives with the communities is essential for success. • Trusted partnerships, community involvement and mutual commitment were key elements for lowering barriers to accessing health.

Exploring aluminum as a solid thermal storage medium for solar cooking application: An experimental investigation coupled with numerical modeling using OpenFOAM

The intermittent nature of solar energy presents a significant challenge to its reliability, particularly in applications that require a consistent energy supply, such as cooking. This issue is especially critical in emerging economies with abundant solar resources, where sustainable energy solutions are needed to reduce reliance on traditional fuels. To address this challenge, this study introduces a novel solar thermal storage (STS), utilizing a metal-based material to accumulate and retain heat for off-sunshine hour cooking. The research focuses on optimizing aluminium as the STS material, evaluating its temperature suitability, efficiency, and heat retention capabilities for household solar cooking applications. Numerical simulations using the OpenFOAM framework were conducted to analyze heat transfer within the cooker, determining the optimal size of the aluminium block based on existing literature and predefined parameters. Practical experiments, including solar-induced heating-cooling cycles and controlled cooking tests, were carried out to validate the findings. Experimental results demonstrate STS's ability to efficiently absorb and retain heat, reaching a maximum of 235 °C during a 5.5-h heating session. The water boiling experiment further confirmed STS's practical utility, effectively transferring stored heat to cooking tasks and sustaining temperatures up to 160 °C even after the test. Additionally, experiments with black lentils and chicken stew highlighted aluminium's suitability for practical cooking applications, showcasing its ability to sustain high temperatures and efficiently transfer stored heat despite longer cooking times. The study's novelty lies in integrating numerical modeling with experimental analysis to optimize STS systems, providing practical guidelines for efficient thermal storage in cooking applications. This research advances beyond previous efforts by providing a validated methodology for the design and optimization of thermal storage systems. It improves the reliability and adaptability of solar energy for cooking applications.

Insights into the Formation of Chlorinated Polycyclic Aromatic Hydrocarbons Related to Chlorine in Salt-Tolerant Rice: Profiles in Market Samples, Effects of Saline Cultivation, and Household Cooking.

Halogenated polycyclic aromatic hydrocarbons (XPAHs) present potential risk owing to their greater toxicity than PAHs. This study aimed to explore their profiles in commercial salt-tolerant rice, effects of saline cultivation (0‰ and 3‰ saline conditions), and formation during home cooking. A validated SPE-GC-MS/MS method was used to analyze PAHs and XPAHs in 16 commercial salt-tolerant rice samples. The PAH24 and XPAH18 concentrations were 6.95-32.73 μg kg-1 and 0.013-0.593 μg kg-1, respectively. Chlorinated PAHs (ClPAHs) were significantly greater in salt-tolerant rice (0.14 μg kg-1) than in normal rice (0.048 μg kg-1). During cooking, a notable increase (210-1120%) in ClPAHs and a significant correlation (r = 0.70-0.81, p < 0.05) between newly formed ClPAHs and their parent PAHs were observed, suggesting cooking-induced chlorination of PAHs. Moreover, chlorine radical-induced chlorination of PAHs may be the primary mechanism involved. These findings highlight increased exposure to ClPAHs due to saline cultivation and cooking and provide new insight into ClPAH formation from household cooking.

Do cooking techniques influence copper bioaccesibility in foods after in vitro digestion/fermentation in adults and children?

Cu is essential for the growth and organism health. Classically, its available fraction has been studied by in vitro digestion studies as a measure of bioaccessibility of Cu (Cu-BA). In this work we applied a novel in vitro digestion/fermentation method to multiple foods subjected to different home cooking techniques (raw form vs. frying, roasting, toasting, boiling and grilling) by metabolization with faecal inoculate from healthy adults (HE-AD), and healthy children (HE-CH) and sick children (children with gluten related disorders, GRD-CH; children with obesity, OB-CH; and children with allergy/intolerance to cow’s milk proteins, AICM-CH). In raw and cooked foods the bioaccessibility of Cu in the small intestine (Cu-BASI) was higher vs. that in the Cu bioaccessibility in the large intestine (Cu-BALI) (30.8 ± 15.4 and 28.2 ± 14.7 vs. 18.4 ± 21.2 and 22.8 ± 22.1 %, respectively; p < 0.001). Total Cu-BA in cooked foods (51.0 ± 24.4 %) was higher than that in raw foods (49.0 ± 25.1 %). In cereals, total Cu-BA was higher in the raw form, as well as in whole grains and those with gluten (p < 0.05). In vegetables, the most drastic cooking techniques (roasting and frying) show higher values of total Cu-BA compared to raw form and boiling. The Cu-BALI in HE-CH (37.7 ± 23.7 %) is higher than that determined in HE-AD (14.1 ± 18.5 %) and sick children (GRD-CH: 14.6 ± 19.8; OB-CH: 15.5 ± 17.8; and AICM-CH: 26.9 ± 19.3 %; p < 0.001). In conclusion, cooking techniques influence Cu-BA depending on the food group. Total Cu-BA, as well as that determined in the large and small intestine varied according to the category, group and specific foods, which is related to their different composition and species of the element. In healthy children, total Cu-BALI is higher than in adults and celiac, obese and allergic children probably due to growth requirements and specific microbiota.

The adoption and implementation of local government planning policy to manage hot food takeaways near schools in England: A qualitative process evaluation

IntroductionAccess to hot food takeaways, particularly near schools, is of growing concern for policymakers seeking to reduce childhood obesity globally. In England, United Kingdom (UK), local government jurisdictions are implementing planning policies to reduce access by restricting or denying planning permission for new takeaway outlets near schools. We used a qualitative approach to explore local government officers’ perspectives on the barriers to and facilitators of the adoption, implementation, and perceived effectiveness of these policies. MethodsIn 2021–2022, we conducted semi-structured interviews with 29 local planning (‘planners’) and public health government officers from 15 different local authorities across England who adopted a policy to restrict new takeaways. Data were analysed thematically. ResultsParticipants explained that they mostly thought the policies facilitated the refusal of applications for new takeaways near schools. However, participants speculated that businesses identified alternative opportunities to operate including functioning as ‘restaurants’ or within other locations. Effective working relationships between planners and public health officers were important for adoption and implementation, although planning and public health agendas did not always align and there were tensions between economic development and health improvement goals. The policy was adapted to suit local needs and priorities; in some cases, the policy was not used in areas where economic growth was prioritised. Clarity in policy wording and establishing a formal process for implementing policies including a designated individual responsible for checking and reviewing takeaway applications helped ensure consistency and confidence in policy implementation. ConclusionAlthough sometimes challenging, the policies were commonly described as feasible to implement. However, they may not completely prevent new takeaways opening, particularly where takeaways are relied upon to enhance local economies or where takeaway businesses find alternative ways to operate. Nevertheless, the policies can serve to shift the balance of power that currently favours commercial interests over public health priorities.

Addressing ‘difficulty in dining’ among older adults: optimizing community senior dining halls from external and internal built environments

Many developed and developing countries, including China, are facing the challenges of the aging population. One such challenge is the difficulty for some older adults to access nutritious hot meals to maintain their health and well-being. Community-based senior dining halls (CSDHs) providing low-cost meals for older adults are a widespread model across China and neighboring countries, which aim to cater to the dining needs of older adults within local communities. However, most CSDHs face financial difficulties due to low dining volume. Hence, understanding how built environment characteristics are associated with the dining volume can potentially increase the dining volume and financial sustainability of CSDHs in the long run. This study analyzed the association between the dining volume and both the external and internal built environment of 50 CSDHs in Guangzhou, China. By using multiple linear regression models with three different buffer sizes (400 m, 600 m, and 800 m), we found that 1) among the external built environment characteristics, floor area ratio (FAR) and distance to the nearest subway station are negatively linked to the dining volume; 2) among the internal built environment characteristics, floor level is negatively associated with dining volume, whereas availability of dine-in seating and water dispenser, and number of seats are positively associated with it. Hence, a well-designed external and internal built environment of CSDHs may increase dining volume, enhance social interaction among older adults, and support community-based senior care.

Preparation and Characterization of Poly(lactic acid)-Based Poly(ethylene glycol) and Daphne Essential Oil-Loaded Smart Nanofibers for Thermal Protection.

Phase change material (PCM) stores latent heat energy, and poly(ethylene glycol) (Mw: 4000) (PEG 4000) is also a solid-liquid PCM. PEG and poly(lactic acid) (PLA) polymers are biodegradable. Essential oils are known as plant extracts with antimicrobial properties. In this study, daphne essential oil (DEO) obtained by the distillation method and PLA/PEG/DEO composite nanofibers were prepared by the electrospinning method with PLA, PEG 4000, and daphne (Laurus nobilis L.) essential oil in certain ratios (100/100/20, 100/120/20, and 100/150/20). DEO showed an antibacterial effect against Staphylococcus aureus and Escherichia coli bacteria. Thermal behaviors of the nanofibers were characterized by differential scanning calorimetry and thermogravimetric analysis. Morphological features were observed by scanning electronic microscopy (SEM), crystal behavior by X-ray diffraction analysis, and molecular structures were examined by Fourier transform infrared spectroscopy. Essential oil composition was determined by GC-MS. The thermal decomposition temperatures of the nanofibers were found between 250 and 276 °C, and the latent heat storage energies of nanofibers were 69.06, 86.76, and 96.39 J g-1 at temperatures 59.0 and 54.37 °C. High PCM added fiber was observed as 182 nm diameter with 3.264 μm diameter spheres. The produced nanofiber matrix has the potential to be used in applications such as medicine, textile, and hot food logistics.

Impact of Global Warming

In present time climate change has been recognized as the foremost environmental problem of the twenty first century and has become a subject of considerable debates. It is predicted to lead to adverse, irreversible impact on earth and the ecosystem as a whole. Although it is difficult to connect specific weather events to global warming, increase in global temperatures has been predicted to cause border changes, including glacial retreat, arctic shrinkage, and worldwide sea level rise. Climate change has been implicated in mass mortalities of mail, aquatic species, including plants. Climate change is an emerging threat to global public health in many ways including heat stress, air pollution, food scarcity and spread of infectious diseases and intensity of disease outbreaks. Thus, ‘Global Climate Change’ has been a major issue that has created global concern and this has been highlighted by awarding the 2007 Nobel Peace Prize for this cause, on the Inter-Governmental Panel of Climatic Change (IPCC) and Albert Arnold (M) Gore JR., the former American Vice-President, jointly. Global warming is being proven as the major reason behind the climate change. Fossil fuels are being continuously used to produce electricity. The burning of these fuels produces gases like carbon dioxide, methane and nitrous oxides which lead to global warming. Deforestation is also leading to warmer temperatures. The hazard of global warming is continuously causing major damage to the earth’s environment. The present paper focuses on different aspects of ‘Global Climate Change’; the causes, predicted impacts. Probable steps for mitigation and the need for greater understanding of climate change and bringing global awareness on the issue.

Exploring alternatives for detecting microplastics in the human body: questionnaire survey

Microplastics (MPs) can enter the body via plastic products. Given modern plastic exposure, we seek to assess MP exposure in large populations through epidemiological tools. In this quasi-experimental study, every participant filled out a questionnaire, and those who satisfied any of the following requirements were not allowed to continue in the study: Diabetes, ulcerative colitis, Crohn’s disease, infectious diseases. Participants in the exposure and control groups were provided three hot meals in disposable plastic tableware (DPT) (n = 30) or non-DPT (n = 30), respectively. After a month of observation, individuals in the exposure group discontinued the three meals provided in DPT (n = 27) for 1 month as the post-exposure group. Each Participant in the three groups received a questionnaire survey and fecal sample collection. We compared the differences in MP levels between different groups and used the Bland–Altman analysis method to evaluate the consistency of the results obtained by different measurement methods. Statistically significant differences in the total quantity (P (0.80 matching degree) = 0.020; P (0.65 matching degree) < 0.001) and types (Polyethylene Terephthalate (EVA) (P = 0.039), Polyethylene Terephthalate (PET) (P = 0.022), Polyvinyl Butyral (PVB) (P = 0.013), Chlorinated Polyethylene (CPE) (P = 0.039), phenolic epoxy resin (P = 0.012)) of MPs were observed between the exposure and post-exposure groups. The Bland–Altman analysis results indicate that the two methods exhibit good consistency in the three groups (control group: mean difference = 0.54, agreement limits (95% CI) = − 0.44 ~ 1.54; exposure group: mean difference = 0.41, agreement limits (95% CI) = − 0.19 ~ 1.01; post-exposure group: mean difference = 0.19, agreement limits (95% CI) = − 0.63 ~ 1.02). The method based on questionnaire surveys can substitute the method of fecal sample detection to evaluate the exposure of MP particles.

Assessment of Thermal Influence on an Orthodontic System by Means of the Finite Element Method.

The development of the finite element method (FEM) combined block polynomial interpolation with the concepts of finite difference formats and the variation principle. Because of this combination, the FEM overcomes the shortcomings of traditional variation methods while maintaining the benefits of current variation methods and the flexibility of the finite difference method. As a result, the FEM is an advancement above the traditional variation methods. The purpose of this study is to experimentally highlight the thermal behavior of two stomatognathic systems, one a control and the other presenting orthodontic treatment by means of a fixed metallic orthodontic appliance, both being subjected to several thermal regimes. In order to sustain this experimental research, we examined the case of a female subject, who was diagnosed with Angle class I malocclusion. The patient underwent a bimaxillary CBCT investigation before initiating the orthodontic treatment. A three-dimensional model with fully closed surfaces was obtained by using the InVesalius and Geomagic programs. Like the tissues examined in the patient, bracket and tube-type elements as well as orthodontic wires can be included to the virtual models. Once it is finished and geometrically accurate, the model is exported to an FEM-using program, such as Ansys Workbench. The intention was to study the behavior of two stomatognathic systems (with and without a fixed metallic orthodontic appliance) subjected to very hot food (70 °C) and very cold food (-18 °C). From the analysis of the obtained data, it was concluded that, following the simulations carried out in the presence of the fixed metallic orthodontic appliance, significantly higher temperatures were generated in the dental pulp.

Mass spectrometry unveils heat-induced changes in yolk oxylipins and key lipid molecules during home cooking

IntroductionOxylipins, as a widespread class of metabolic markers following oxidative stress, and several studies have reported dietary regulation of lipid metabolism. However, there is a lack of investigation of dietary oxylipins, especially cooking-induced changes in food lipid oxidation. ObjectivesInvestigated the effects of cooking methods and lipid profiles on polyunsaturated fatty acids derived oxylipins generation within egg yolks. MethodsThe lipid profile of egg yolk was determined by UPLC-QTOF-MS/MS, oxylipins were detected by HPLC-QTRAP-MS/MS, while the total fatty acid content was quantified by GC-FID. Random Forest (RF) and Partial Least Squares (PLS) regression models were employed to explore the association between oxidized lipids and key lipid species. ResultsHeating reduced egg yolk docosahexaenoic acid (DHA) content, and no consistent trends for arachidonic acid (AA), linoleic acid (LA), and linolenic acid (ALA). Yolk lipid composition affected triacylglycerol (TG), phosphatidylethanolamine (PE), and LA-monoepoxide contents after cooking. 9- and 13-HODE (hydroxyoctadecadienoic acid), 9,10,13-TriHOME (trihydroxyoctadecenoic acid), 9,10- and 12,13-EpOME (epoxyoctadecenoic acid), 9,10- and 12,13-DiHOME (dihydroxyoctadecenoic acid), 5-HETE (hydroxyeicosatetraenoic acid), and 4-HDHA (hydroxydocosahexaenoic acid) were the prevalent oxylipins with high concentrations, accounting for 1.08 %–29.58 % of the total content of 29 oxylipins. Steaming resulted in a 1.9-fold increase in oxylipin concentrations in yolks compared to raw yolks, and boiling with or without shells (poaching) resulted in a 1.30- to 1.76-fold increase in oxylipin concentrations. In contrast, pan-fried yolks exhibited the lowest and least variable levels of total oxylipins, while still retaining some epoxides, including epoxyeicosatrienoic acid (EET) and EpOME. Utilizing big data analysis, we mapped the oxylipin network in both ordinary and DHA-enriched egg yolks, revealing a strong correlation between cooking-induced oxylipin production and variations in 24 lipid species. ConclusionRevealed the potential mechanisms and key lipid molecules for heating-induced oxylipin production of yolk through lipidomics and big data analysis.

Planning guidance to limit hot food takeaways: Understanding the possible economic impacts

Local and national policymakers are seeking innovative solutions to create healthier food environments around the world. Between 2009 and 2017, 35 local authorities across England (UK) adopted planning guidance designed to limit the proliferation of hot food takeaways near schools. Whilst these policies are intended to improve population health, they are also likely to have economic impacts. Often a decision to introduce such policies comes down to consideration of whether the short-term economic imperatives of allowing new takeaway outlets to open outweighs the potential long-term public health implications and associated economic consequences. These potential negative and positive economic impacts have not previously been clearly described and are summarised here. The aim of this paper is to provide an overview of the potential economic impacts of takeaway management zones. In particular, we present a Causal Loop Diagram (CLD) that outlines the possible economic impacts of takeaway management zones based on researcher knowledge of the interventions and the industry. Potential negative impacts fall across sectors and may include a loss of employment opportunities and reductions in local and national tax receipts, and may impact the economic vitality of local communities. In the longer term, there is the potential for positive impacts such as reductions in healthcare resource utilisation, social care expenditure and sickness-related absence from work. Part of a robust case would a better economic understanding, that would enable local authorities to improve understanding of the trade-offs associated with the policy, such as short-versus long-term, and business-related versus society-related health benefits and costs.

Characterization and potential application of microspheres from sodium alginate cross-linked with pectin from Citrus depressa Hayata’s peels

BackgroundPectin from Taiwan Citrus depressa Hayata’s peels (CDH pectin) and sodium alginate (Na alginate) were mixed in neutral acidity to produce microhydrogel beads or microspheres. The potential use of the microspheres such as encapsulation materials for quercetin and nobiletin, DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity, toxic elements absorption ability, and thermal characteristics were explored.ResultsDifferent ratios of CDH pectin and Na alginate produced microspheres of varying sizes and shapes. The highest yield (47.59%) with the broadest diameter was obtained at a Na alginate—CDH pectin ratio of 2:1, while the smallest yield was obtained from Na alginate—CDH pectin ratio of 1:3 (24.13%). Increasing the amount of Na alginate resulted in more spherical microspheres, higher heavy metals (cobalt and nickel) removal rates, yet a lower swelling ratio. A high pectin concentration also increased the encapsulation efficiency of quercetin and nobiletin, reaching 91.5% and 86.74%, respectively. Quercetin and nobiletin release analysis (in vitro) showed a slow release of drugs from the microspheres. Less than 20% quercetin and nobiletin were released from the microspheres in SGF (simulated gastric fluid) pH 1.2 solution after 2 h and more than 40% of the encapsulated drug was released in SIF (simulated intestinal fluid) pH 6.8 after 4 h. The strong DPPH scavenging activity of quercetin (99%) was not hindered by encapsulation materials. ICP-OES (inductively coupled plasma–optical emission spectrometry) analysis demonstrated that the biopolymer can absorb cobalt and nickel from water. Thermogravimetric analysis (TGA) result showed that the combination of CDH pectin and Na alginate produced a biopolymer that exhibited a weight loss of only 1.86–4.33% at 100 °C.ConclusionsThese findings suggest that microspheres produced from CDH pectin cross-linked with sodium alginate had potential in nobiletin and quercetin encapsulation. Moreover, the polymer could absorb heavy metals and exhibit an important characteristic for hot food and beverage packaging applications.

Solar thermal cooking device for domestic cooking applications: Bridging sustainable development goals and innovation

Fossil fuels are vital in the cooking field rather than the automotive sector. Hence, solar cooking has been popularized in recent years due to the rising cost of cooking gas. However, implementing successful renewable energy for cooking in urban area is still challenging for industries. Hence, a solar thermic cooking device with a compact size suited for domestic cooking in urban area is proposed. Thus, the solar cooking device will be developed as a fully functional prototype with necessary supporting modules, depending on the heat transfer fluid (HTF) flow and heat transfer rate between fluids. The main objective is to represent various computational fluid dynamics (CFD) and thermal analysis results on different optimistic designs for a solar thermoelectric cooking device's heat exchanger and storage unit. The 3D part model of the modules has been developed using SOLIDWORKS 2019 software. CFD has also been carried out using the same workspace with an additional package called flow simulation to analyze the flow properties of heat transfer fluid at different rates when circulated in other modules.Moreover, the thermal behavior of the HTF concerning the heat transition between module surfaces is simulated using SOLIDWORKS flow simulation to evaluate the heat storage capacity and rate of heat transfer. The theoretical formulations for the modules are derived through thermodynamic equations concerning the materials and fluid involved in the unit. The thermal and CFD analysis is carried out for different optimistic 3D models based on thermal sustainability, and the results are compared with theoretical analysis, which is discussed in this paper.

Haematological and Histological Effects of Nanoplastics Released from Nonfood-grade Nonwoven Polyethene Bags on Mice

Nonfood-grade nonwoven polyethene (NFWP) bags which are frequently used in microwave cooking or carrying hot foods have been reported for releasing large amount of nanoplastics. Hence, the present study was designed to investigate the harmful effects of nanoplastics released from NFWP bags on mice. NFWP bags were cut into small pieces which were then boiled in water for 5 minutes. Then the boiled water was used as nanoplastic-contaminated drinking water for treated mice for 50 days. Surprisingly, the body weights and organ weight were increased remarkably for treated mice than control mice. The total Red Blood Cell (RBC) count decreased remarkably while total WBC count increased significantly in treated mice than in control. The percentage of neutrophils decreased remarkably while percentage of Monocytes increased significantly in treated mice as compared with control. The consumption of nanoplastics caused histological damage to intestine, heart, lung, kidney and liver of treated mice. The layers of intestinal muscles in the villi of treated mice were disrupted and infiltrated with foam cells. Destruction of alveoli and fibrosis was observed in the lungs of the treated mice. The heart muscles of treated mice were also disrupted and irregularly arranged with fibrosis. In the kidney of treated mouse, enhancement of renal spaces, shrinkage of glomeruli, eroded Bowman’s capsule, deleted and congested glomeruli along with blood vessel were found. The liver of the treated mice was affected by apoptosis, fibrosis, vacuole formation in hepatocyte, congested in hepatic tissue and dilation of blood vessel. Therefore, it can be concluded that consumption of nanoplastics released from hot NFWP bags has serious deleterious effect on haematopoiesis and tissue integrity of different organs of Mice.

AI-Enhanced Smart Cooking Pot: A Culinary Companion with Intelligent Sensing

This research introduces SmartCook, an avant-garde kitchen appliance that amalgamates sensor technologies, artificial intelligence (AI), and machine learning to redefine the art of cooking. The device employs an array of sensors, including temperature, moisture, infrared, proximity, electronic tongue, and electronic nose, ingeniously positioned in the lid with foodgrade silicon transparent sealing. This design ensures a non-intrusive manner of sensing, preserving the integrity of both the food and the sensors. SmartCook operates in two modes: Cooking Mode, where experienced users store their personalized cooking patterns, and Guide Mode, designed for beginners seeking expert guidance. The AI processing unit, analysing vapours produced during cooking, intricately captures the nuances of smell, texture, timing, temperature, and moisture to create and store unique recipe patterns for each prepared meal. The addition of a texture-sensing camera placed in the lid, also sealed with foodgrade silicon, enhances the system’s capability to analyze and replicate food textures. This innovative approach transforms SmartCook into a comprehensive, guided, and customizable culinary assistant. The system’s safety mechanisms, including automatic shut-off, prioritize user safety throughout the cooking process. SmartCook revolutionizes home cooking, transforming it into an interactive, guided, and enjoyable journey. With its emphasis on replicating the unique patterns of individual cooks, SmartCook introduces a novel approach to the culinary arts, empowering users to virtually learn and recreate meals from their favourite chefs. This research presents a ground-breaking contribution to the evolving landscape of smart kitchen appliances, offering users an innovative and enjoyable way to explore the world of gastronomy.

Nourishing Love: Documenting the Cookery and Foodways Collections at the Michigan State University Libraries

Food tells stories. All generations of home cooks share commonalities, from poor to rich, recipes and experiences with food for better or worse “feed” one another. Where the art of culinary prose intersects with the palate, the cookery and foodways collections provide unique avenues into lifestyles, nutrition, and the palatable offerings served across the globe. For more than six decades, the Michigan State University Libraries Stephen O. Murray and Keelung Hong Special Collections (MSU) has sought to share these epic life stories through the extensive cookery and foodways collections. This article examines the depth and breadth of the cookery and foodways collections which began as a working collection for undergraduate students and has ballooned to more than 40,000 titles with the 2021 acquisition of the cookery collection of Sheila and Marilynn Brass. Subsequent access through open digital sites provides a landmark resource on culinary history. Overall, the development of this curated collection materials has resulted in a more dynamic and diverse collection for all users.