Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples

Evaluation of the Bioaccessibility of Essential and Toxic Trace Elements in Basil, Peppermint, and Rosemary Using an In Vitro Gastrointestinal Digestion Model

Herbs, well-known for their antioxidant properties, are a common component of the human diet. In this work, for the first time, the bioaccessibility of essential (Mn, Fe, Cu, Zn, Co, Cr, and Se) and toxic trace elements (Ni, Cd, As, Pb, and Hg) in spice plants: basil, peppermint, and rosemary was studied using an in vitro gastrointestinal digestion process and artificial dialysis membranes. The different forms of plants, fresh, lyophilized, and dried (as spice and dietary supplements), were analyzed. The results show that the bioaccessibility of elements depends on the type of plants, their form, and origin. Relatively high bioaccessibility of Cu (24-84%), Mn (39-52%), and Zn (8-43%) was observed in fresh and lyophilized herbs. The lowest value was obtained for Fe (<2%) in all herbs. The lyophilization process did not affect the trace elements' bioaccessibility in herbs. The total phenolic content was positively correlated with the total content of elements in all tested spice plants.

Antioxidant potential of peptides derived from chia seeds (Salvia hispanica L.) as natural preservatives

The challenge of preserving food quality without relying on harmful antioxidants requires the exploration of natural alternatives, such as chia-derived peptides (YACLKVK, KLKKNL, KLLKKYL, and KKLLKI). The antioxidant properties and stability to processing were evaluated using DPPH and ABTS, iron-reducing, ORAC, and copper chelating assays. The effects of autoclaving, heat treatment with glucose, and ultrasound on the antioxidant activity of the top-performing peptide were examined. YACLKVK displayed the highest antioxidant response with 87.25 ± 2.47 %, 93.65 ± 0.79 %, 0.418 ± 0.018 abs, 44.06 ± 0.78 μM TE/mL, and 86.49 ± 0.12 % in the DPPH, ABTS, iron-reducing capacity, ORAC, and copper chelating assays at 800 μg/mL (DPPH) and 1000 μg/mL, respectively. Autoclaving, heat, and ultrasound treatments reduced YACLKVK's DPPH scavenging to 63.09 ± 0.44 % and 74.15 ± 0.27 % and its Cu chelating capacity to 58.98 ± 1.28 %. YACLKVK retained over 50 % of its antioxidant capacity post-processing. These findings suggest its application as a potent natural antioxidant in food systems, particularly in processed foods where oxidation affects shelf life and quality. Incorporating YACLKVK could enhance food preservation, aligning with consumer preferences for natural-origin ingredients. Studies on commercial scalability, safety, and regulatory compliance will be essential for its widespread adoption in the food industry.

Impact of traditional and innovative cooking techniques on Italian black rice (Oryza sativa L., Artemide cv) composition

Due to its high polyphenol content, black rice plays a significant role in good nutrition; however, these antioxidant compounds are affected by heat treatments required for the rice consumption. The aim of this work was to investigate how cooking affects the composition of Artemide black rice, comparing innovative methods, such as sous vide, with traditional domestic techniques (risotto and pilaf). Proteins and ashes were not affected by cooking, except for pilaf rice, where a 42 % ashes decrease was observed; fiber content increased after all cooking methods, reaching a 29 % increase in the risotto. Antioxidant activity, total polyphenols, anthocyanins and proanthocyanidins were reduced on average of 40 %, 34 %, 43 % and 39 %, respectively. Individual anthocyanins decreased, while phenolic acids and other flavonoids presented different behaviours, also depending if considered in their free or bound form. Cyanidin-3-O-glucoside was reduced up to 56 % in the sous vide cooked rice at 99 °C, and only by 45 % and 37 % in the risotto and sous vide cooked rice at 89 °C, respectively. Traditional risotto preparation and the innovative sous vide cooking at 89 °C also maintained the highest antioxidant polyphenols content, saving 63 % of the antioxidant activity in respect to the raw black rice. Concluding, these last techniques can be suggested for a better preservation of bioactive compounds.

Advances and Drawbacks of Sous-Vide Technique-A Critical Review

The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV's adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.

Red Meat Heating Processes, Toxic Compounds Production and Nutritional Parameters Changes: What about Risk-Benefit?

The heating process is a crucial step that can lead to the formation of several harmful chemical compounds in red meat such as heterocyclic aromatic amines, N-Nitrosamines, polycyclic aromatic hydrocarbons and acrylamide. Meat has high nutritional value, providing essential amino acids, bioactive compounds and several important micronutrients which can also be affected by heating processes. This review aims to provide an updated overview of the effects of different heating processes on both the safety and nutritional parameters of cooked red meat. The most-used heating processes practices were taken into consideration in order to develop a risk-benefit scenario for each type of heating process and red meat.

Effects of cooking methods on aroma formation in pork: A comprehensive review

Pork is widely consumed and appreciated by consumers across the world, and there are various methods of cooking pork. This study aimed to summarize the effects of different heat transfer media on pork flavor and the sources of flavor compounds. The cooking methods are classified based on the heat transfer media used, which include water and steam (e.g. steaming, boiling, and stewing), heat source or hot air (e.g. baking and smoking), oil (e.g. pan-frying, stir-frying, and deep frying), and other cooking technologies. The objective is to provide a reference for researchers studying pork cooking methods and flavor components.

Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food

Alpinia zerumbet, a species of the Zingiberaceae family, is a common plant in tropical and subtropical areas used in traditional medicine to treat various diseases and also included as food in the traditional Okinawan diet (Japan). The leaves and rhizomes of this plant are used as spice and flavoring in foods such as rice, meats, and pasta. Studies of the chemical and nutritional characteristics of fresh leaves and of leaves submitted to thermal treatments such as boiling and steaming are lacking. In the current study, the leaves of A. zerumbet were subjected to boiling or steaming for 10, 20, and 30 min as part of the thermal treatments. The study also provides noteworthy results regarding the proximate composition, physical-chemical data, minerals, phenolic compounds, antioxidant activity, volatile compounds, and LC-MS chromatographic profiles of the extracts produced with fresh leaves and with thermal treatments. The carbohydrate content of A. zerumbet leaves improved during the thermal treatments, showing an increase after steaming (18.86 to 19.79%) and boiling for 30 min (25.85%). After boiling treatment for 20 min, a significant amount of protein was found (6.79%) and all heat treatments resulted in low content of lipid (<1.0%). The boiling treatment for 10 min (BT10) resulted in the highest concentrations of total phenolic components (TPC), 339.5 mg/g, and flavonoids (TF), 54.6 mg/g, among the three thermal treatments (BT10, BT20 and BT30). The results of the steaming treatments (ST 10, 20, and 30 min) differed, with ST20 leading to higher TPC (150.4 mg/g) and TF (65.0 mg/g). The quantity of total phenolics and flavonoids, as well as the antioxidant activity, were significantly affected by the cooking method and the length of time of sample exposure to heat. The samples boiled for 30 and 10 min had higher concentrations of antioxidant activity as measured by the phosphomolybdenum and DPPH methods (151.5 mg/g of extract and 101.5 μg/mL, respectively). Thirty-eight volatile organic compounds (VOCs) were identified by chromatographic analysis of fresh and thermally treated leaves of A. zerumbet. Terpenoids were the predominant class of volatile compounds in the fresh leaves and in all thermal treatments. p-Cymene, 1,8-cineole, 4-terpineol, linalool, α-copaene and β-bisabolene have the greatest impact on overall aroma perception, with odor activity values (OAV) greater than five. Among the phenolic compounds identified by LC-HRMS in the extracts of fresh and thermally treated leaves were proanthocyanidins, (+) catechin, (-) epicatechin, quercetin-3-O-glucoronide, isorhamnetin-3-O-glucoronide, kaempferol-3-O-rutinoside, pinocembrin, alpinetin, pinostrobin, and other compounds. The present results support the traditional use of this plant as a potential food with properties that certainly contribute to health improvement.

Optimising mopane worm (Gonimbrasia belina) processing for improved nutritional and microbial quality

Mopane worms (Gonimbrasia belina) is an important source of food and contribute to the nutrition of people who consume them. However, the traditional processing methods may have detrimental effects on the nutritional value and should also guarantee microbial quality. In this study, the nutritional composition and microbial quality of mopane worms processed under different boiling time (0-20 min) and drying temperature (40-60 °C) conditions were investigated and optimised using response surface methodology. An increase in the boiling time at the lowest drying temperature resulted in an increase in protein content and reduction in coliform counts. The optimum conditions of boiling for 20 min and drying at 40 °C resulted in mopane worms with a protein content of 49.4% DW and coliform counts <1.5 log cfu/g. In addition, high concentrations of crude fibre (13.6% DW) and fat (20.2% DW), as well as Fe (19.0 mg/100 g) and Zn (17.9 mg/100 g) were also recorded. A decrease in the total bacterial count, Escherichia coli and yeasts and moulds at the boiling time ≥20 min irrespective of the drying temperature suggested that exposure to heat reduced the microbial growth and contamination. Reduction of the mopane worms' moisture content (<7%) due to drying further slowed down the rate of microbial growth. The optimal processing conditions (boiling for 20 min and drying at 40 °C) are recommended for pretreatment of mopane worms prior to further processing into various products.

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.

Effect of Different Cooking Methods on Nutrients, Antioxidant Activities and Flavors of Three Varieties of Lentinus edodes

This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of Lentinus edodes (808, 0912 and LM) from Guizhou Province. The results showed that LM had the most polysaccharides, 0912 had the most minerals, but LM, 808 and 0912 had low amounts of polyphenols, dietary fiber and proteins, respectively. The dietary fiber and protein were decreased by 4.1~38.7% and 4.1~44.0% during cooking, while microwaving improved the nutritional value of the Lentinus edodes by increasing the polysaccharide (88~103 mg/g to 93~105 mg/g) and polyphenol content (6.4~8.1 mg/g to 7.5~11.2 mg/g), thereby strengthening the antioxidant activity. The nucleotides were all destroyed after cooking, especially frying or boiling. The glutamate content was the highest in LM and 808, and the methionine content appeared to be the highest in 0912. Pressure cooking and frying increased the proportions of sweet and umami amino acids and decreased the proportion of bitter amino acids, creating more aroma-active compounds. In summary, microwaving increased the content of bioactive compounds and antioxidant activities, and it preserved nonvolatile taste-active components, while pressure cooking and frying were the best methods for increasing the flavor compounds.

Thermal processing implications on the digestibility of meat, fish and seafood proteins

Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry

Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the flavor of the squid. In this study, the aroma and volatile substances of squid samples from different cooking methods (boiled, steamed, sous vide) were determined and analyzed by headspace-gas chromatography-ion mobility spectrometry and differentiated by using, as well, an electronic nose and sensory evaluation. A total of 43 characteristic flavor compounds were identified. Based on the signal intensity of the identified violate compounds, we established a fingerprint of heat-treated squid from different cooking methods. Due to the long-term low-temperature heating conditions under vacuum, the flavor of sous vide squid is different from steamed and boiled squid, and it has unique special flavor compounds. Different cooking methods can affect the aroma of squid, providing support for the industrial production of squid.

The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption

Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.

Processing of four different cooking methods of Oudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity

The purpose of this study is to evaluate the bioaccessibility of nutrients and antioxidant activity of O. radicata after subjecting to four types of domestic cooking and followed by in vitro digestion. The result demonstrated that the group with the lowest amino acid release and the degree of protein hydrolysis (5.6%) was frying, but both reducing sugar content and antioxidant activity were the highest. The composition of fatty acids was different than undigested samples, especially the relative content of linolenic acid was significantly decreased (e.g., 34.49 to 8.23%, boiled). The difference of the minerals bioaccessibility was slightly affected by the cooking method, but mainly related to their natural properties, such as the highest phosphorus (62.73%) and the lowest iron (21.53%) in the steaming. The above data provides a starting point for the design of processes at an industrial and gastronomic level.

TRENDS OF PROCESSED PRODUCTS OF SQUID

Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.

Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method

PURPOSE

Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability. We therefore studied the postprandial responses to beef steak, and the effects of two different cooking methods, in healthy young males.

METHODS

In a randomized cross-over controlled trial, healthy males (n = 12, 18-25 years) were fed a breakfast of beef steak (270 ± 20 g) in which the meat was either pan-fried (PF) or sous-vide (SV) cooked. Baseline and postprandial blood samples were collected and the plasma concentrations of 15 elements measured by inductively coupled plasma-mass spectrometry (ICP-MS).

RESULTS

Concentrations of Fe and Zn changed after meal ingestion, with plasma Fe increasing (p < 0.001) and plasma Zn decreasing (p < 0.05) in response to both cooking methods. The only potential treatment effect was seen for Zn, where the postprandial area under the curve was lower in response to the SV meal (2965 ± 357) compared to the PF meal (3190 ± 310; p < 0.05).

CONCLUSIONS

This multi-element approach demonstrated postprandial responsiveness to a steak meal, and an effect of the cooking method used. This suggests the method would provide insight in future elemental metabolic studies to evaluate responses to meat-based meals, including longer-term interventions in more specifically defined cohorts to clearly establish the role of red meat as an important source of elements.