Effect of Heat-Treated Garlic (Allium sativum L.) on Growth Parameters, Plasma Lipid Profile and Histological Changes in the Ileum of Atherogenic Rats

Dietary supplementation with raw garlic has a preventive and healing effect in cardiovascular diseases, but it could also damage the intestinal mucosa, resulting in impairment of nutrient absorption. Garlic processing, including heat treatment, changes the content and biological activity of garlic, so it is crucial to find food-processing methods that will preserve the health-promoting properties of garlic while minimizing its negative impact on the digestive system. Therefore, in this study, the effect of garlic (Allium sativum L.) on growth parameters, plasma lipid profile, and morphological parameters in the ileum of Wistar rats subjected to various types of heat treatment (90 s blanching garlic, 10 min boiling in water, 10 min pan frying without fat, microwave heating fresh garlic, 90 s blanching and microwave heating garlic, 10 min boiling in water and microwave heating garlic, and 10 min pan frying without fat and microwave heating garlic) was determined in an atherogenic diet (containing 1% addition of cholesterol). In the conducted research, it was found that the diet supplemented with heat-treated garlic used in the atherogenic diet improved the consumption and growth parameters of rats, depending on the type and time of its use. The highest consumption was recorded in atherogenic groups supplemented with garlic subjected to a longer (10 min) heat treatment and was then heated in a microwave oven. Garlic subjected to the shortest heat treatment proved to be most effective, and a significant improvement in the lipid profiles of rats’ plasma with atherogenic was observed. Extending the time of heat treatment of garlic and, additionally, its microwaving significantly weakened the action of garlic in the body, but still retained its hypolipidemic effect. The greatest influence on the structural changes in the mucosa of the rats’ iliac intestine, manifested by degeneration of the mucosa, shortening the length of the intestinal villi, damage to the brush border, and thus impairment of the intestinal absorption, was exerted by supplementing the atherogenic diet with garlic subjected to short-term heat treatment. Among the processes used, blanching was the least favorable, and the long-lasting thermal processes (cooking, frying for 10 min) had a positive effect on the mucosa of the rats’ intestines. The results obtained in this study confirm that the selection of an appropriate method of thermal processing of garlic may allow for the maintenance of preventive and therapeutic efficacy of garlic in cardiovascular diseases, while ensuring the safety of its long-term use in the context of degenerative changes in the gastrointestinal tract.

Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics

Meat is a source of protein widely consumed by the population in many countries due mainly to the nutritional aspects, sensory characteristics, and cultural aspects. The meat cooking preparation can promote significant changes in the meat’s chemical composition and physical characteristics. Such transformations can impact both the acceptance of the product and consumers’ health. Due to the different thermal processes altering the physical-chemical characteristics of meat, the present study aimed to evaluate the physicochemical characteristics of fillet steak submitted to different cooking methods: pan-frying with and without oil and air fryer. We performed the analysis to evaluate the physicochemical characteristics considering moisture, lipid, protein, ash, sodium, and potassium content, cooking loss index and colorimetry in three degrees of doneness of the meat, rare, medium, and well done. The fillet steak prepared by pan-frying with oil lost higher moisture and weight than the other samples. The air fryer method presented the highest moisture content. There was a significant difference in lipid content in which the pan-frying with oil fillet steak showed the highest amount of lipids. The pan-frying with oil steak fillet also presented more changes in the colorimetric parameters evaluated compared to the other samples. The pan-frying with oil cooking method promoted more pronounced changes in the steak fillet, and the cooking air fryer, the changes in meat quality are less pronounced. Therefore, the air fryer can be considered a good alternative for cooking meat.

Pengolahan Ikan Hasil Tangkapan Nelayan Menjadi Abon untuk Meningkatkan Pendapatan Keluarga Nelayan di Desa Ketapang Raya, Lombok Timur

Abon adalah salah satu jenis olahan untuk membuat makanan berbahan dasar daging menjadi awet dan bernilai ekonomis tinggi. Pengolahan ini merubah tekstur daging menjadi berserabut dengan cara disuwir dan menggunakan jenis daging dari unggas, sapi dan ikan. Teknik pemasakan dilakukan dengan pengosengan menggunakan minyak yang sedikit atau bisa disebut teknik pan frying. Tujuan dari program ini untuk meningkatkan pendapatan keluarga nelayan dan memberi referensi untuk mengoptimalkan hasil tangkapan nelayan di Desa Ketapang Raya. Cara yang diterapkan, dengan mengadakan pelatihan pengolahan abon ikan pada masyarakat Desa Ketapang Raya. Pengolahan diawali dengan pengukusan kemudian ikan disuwir hingga bertekstur serabut, setelah itu daging ikan yang berserabut dicampur dengan bumbu dan dioseng hingga kering. Metode pelaksanaan pelatihan abon ikan ini dilakukan dengan cara FGD (Fokus Group Diskusi),dimana pemateri menjelaskan tahapan pengolahan abon ikan dengan mempraktekan secara langsung dan peserta dapat berinteraksi secara verbal dengan pemateri selama proses kegiatan. Program ini menggunakan Metode kualitatif dengan pendekatan kualitatif deskriptif. Untuk pengolahan data dilakukan dengan cara penyajian data dan penarikan kesimpulan. Hasil dari program ini adalah yang awalnya nelayan menjual ikan tangkapannya dengan harga 25 ribu per kg, setelah diolah menjadi abon harga menjadi 250 ribu per kg. Untuk memproduksi abon ikan ini dilakukan secara berkelompok, dalam tiap kelompok setidaknya membutuhkan 3 orang tenaga kerja dan hal tersebut cukup berpengaruh terhadap penyerapan tenaga kerja di Desa Ketapang Raya. Produk ini dipasarkan di Kedai – Kedai yang ada di pantai Lungkak yang notabene merupakan lokasi wisata dan memudahkan dalam pemasaran produk, selain itu dipasarkan juga melalui media sosial untuk memperluas jangkauan promosi produk. Output dari program ini adalah terbentuknya masyarakat mandiri yang mampu memproduksi abon ikan sehingga dapat menghasilkan produk yang bernilai ekonomis tinggi serta menyerap tenaga kerja yang berimbas pada peningkatan pendapatan keluarga nelayan.

Meta-analysis of associations between cooking oil fumes exposure and lung cancer risk

Lung cancer is one of the most common cancers and cooking oil fumes (COF) are considered as the potential dangerous contributing factors. This study, a meta-analysis was conducted to analyse the correlation between exposure to COF and risk of lung cancer. Literature from 1980 to 2020 were searched and 29 studies were selected for analysis. Results showed that population exposed to COF had significant differences in lung cancer prevalence (P < 0.05). The odds ratio (OR) values of different periods (before 2000, 2000–2010 and 2010–2020) were significantly different. Using ventilation equipment had the OR of 0.54. Liao cuisine, Fujian cuisine, Shanghai cuisine, Jingdong cuisine and Shaanxi cuisine had the ORs (95% confidence interval) of 1.91 (1.62, 2.25), 2.38 (1.80, 3.16), 1.56 (1.29, 1.89), 2.58 (1.63, 4.09) and 1.57 (1.16, 2.11), respectively. These results revealed that exposure to COF could increase the risk of lung cancer, but the risk was gradually reduced with the changes of the times and the use of ventilation equipment. Different cooking methods in different regions caused different risks of lung cancer. The risk of lung cancer caused by COF mainly produced by deep-frying, quick-frying, stir-frying and pan-frying is higher than in other methods.

Residential Cooking-Related PM2.5: Spatial-Temporal Variations Under Various Intervention Scenarios

<p>Some cooking events can generate high levels of hazardous PM_2.5. This study assesses the dispersion of cooking-related PM_2.5 throughout a naturally-ventilated apartment in the US, examines the dynamic process of cooking-related emissions, and demonstrates the impact of different indoor PM_2.5 mitigating strategies. We conducted experiments with a standardized pan-frying cooking procedure under seven scenarios, involving opening kitchen windows, using a range hood, and utilizing a portable air cleaner (PAC) in various indoor locations. Real-time PM_2.5 concentrations were measured in the open kitchen, living room, bedroom (door closed), and outdoor environments. Decay-related parameters were estimated, and time-resolved PM_2.5 emission rates for each experiment were determined using a dynamic model. Results show that the 1-min mean PM_2.5 concentrations in the kitchen and living room peaked 1–7 min after cooking at levels of 200–1400 µg/m³, which were more than 9 times higher than the peak bedroom levels. Mean (standard deviation) <i>k_t</i> for the kitchen, ranging from 0.58 (0.02) to 6.62 (0.34) h^-1, was generally comparable to that of the living room (relative difference < 20%), but was 1–5 times larger than that of the bedroom. The range of PM_2.5 full-decay time was between 1–10 h for the kitchen and living room, and from 0 to > 6 h for the bedroom. The PM_2.5 emission rates during and 5 min after cooking were 2.3 (3.4) and 5.1 (3.9) mg/min, respectively. Intervention strategies, including opening kitchen windows and using PACs either in the kitchen or living room, can substantially reduce indoor PM_2.5 levels and the related full-decay time. For scenarios involving a PAC, placing it in the kitchen (closer to the source) resulted in better efficacy.</p>

Residential Cooking-Related PM2.5: Spatial-Temporal Variations Under Various Intervention Scenarios

<p>Some cooking events can generate high levels of hazardous PM_2.5. This study assesses the dispersion of cooking-related PM_2.5 throughout a naturally-ventilated apartment in the US, examines the dynamic process of cooking-related emissions, and demonstrates the impact of different indoor PM_2.5 mitigating strategies. We conducted experiments with a standardized pan-frying cooking procedure under seven scenarios, involving opening kitchen windows, using a range hood, and utilizing a portable air cleaner (PAC) in various indoor locations. Real-time PM_2.5 concentrations were measured in the open kitchen, living room, bedroom (door closed), and outdoor environments. Decay-related parameters were estimated, and time-resolved PM_2.5 emission rates for each experiment were determined using a dynamic model. Results show that the 1-min mean PM_2.5 concentrations in the kitchen and living room peaked 1–7 min after cooking at levels of 200–1400 µg/m³, which were more than 9 times higher than the peak bedroom levels. Mean (standard deviation) <i>k_t</i> for the kitchen, ranging from 0.58 (0.02) to 6.62 (0.34) h^-1, was generally comparable to that of the living room (relative difference < 20%), but was 1–5 times larger than that of the bedroom. The range of PM_2.5 full-decay time was between 1–10 h for the kitchen and living room, and from 0 to > 6 h for the bedroom. The PM_2.5 emission rates during and 5 min after cooking were 2.3 (3.4) and 5.1 (3.9) mg/min, respectively. Intervention strategies, including opening kitchen windows and using PACs either in the kitchen or living room, can substantially reduce indoor PM_2.5 levels and the related full-decay time. For scenarios involving a PAC, placing it in the kitchen (closer to the source) resulted in better efficacy.</p>