Influence of Cooking Technique on Bioaccessibility of Bioactive Compounds in Vegetable Lentil Soup.

Vegetables and legume soups contain various essential and bioactive constituents such as vitamin C, carotenoids, and phenolics. Antioxidant activity characteristics related to those compounds are well known to contribute profusely to human health. The cooking technique affects the bioavailability of nutrients and bioactive compounds, making it crucial to explore optimal alternatives to maximize them. The objective of this study was to explore the influence of different cooking techniques (boiling, pressure cooking, sous-vide, and cook-vide) on the physicochemical properties and bioactive characteristics of a ready-to-eat vegetable lentil soup. For this, the bioaccessibility of those compounds was assessed through an in vitro simulated gastrointestinal methodology. The firmness of vegetables was established to define treatments' cooking times, allowing subsequent comparison of the nutritional and functional properties of the soups. The color of vegetables was also evaluated as a quality parameter, which contributed to providing a global vision of the process impact. The results revealed that in vitro digestion (IVD) caused a decrease in all bioactive compound determinations for all cooking treatments of up to 72% for total phenols, 92% for lycopene, 98% for carotenoids, and 100% for vitamin C. Additionally, the antioxidant activity of the soups after thermal treatment improved up to 46% measured by the DPPH method. This study emphasizes the importance of considering the digestion process in the selection of the most adequate cooking technique. After IVD, traditional cooking (boiling) reached the maximum total carotenoid and lycopene contents; cook-vide and pressure-cooking techniques provided the highest total phenol content, showing these three techniques to have the maximum antioxidant capacity.

Insights on the role of blocking agent on the properties of the lipase from Thermomyces lanuginosus immobilized on heterofunctional support for hydroesterification reactions.

Here, we report a study of the effect of the blocking agent on the properties of the lipase from Thermomyces lanuginosus (TLL) immobilized on a heterofunctional support (Purolite C18-ethylnediamina (EDA)- vinyl sulfone (VS)-TLL-blocking agent) in different reactions. The performance of the biocatalysts was compared to those immobilized on standard hydrophobic support (Purolite C18-TLL) and the commercial one (TLL-IM). The nature of the blocking agent (Cys, Gly and Asp) altered the enzyme features. TLL-IM always gave a comparatively worse performance, with its specificity for the oil being very different to the Purolite biocatalysts. Under optimized conditions, Purolite C18-TLL yielded 97 % of hydrolysis conversion after 4 h using a water/waste cooking soybean oil (WCSO) mass ratio of 4.3, biocatalyst load of 6.5 wt% and a temperature of 44.2 °C (without buffer or emulsification agent). In esterification reactions of the purified free fatty acids (FFAs) obtained from WCSO, the best TLL biocatalysts depended on the utilized alcohol: linear amyl alcohol was preferred by Purolite C18-TLL and Purolite C18-EDA-VS-TLL-Gly, while higher activity was achieved utilizing isoamyl alcohol as nucleophile by Purolite C18-EDA-VS-TLL-Cys, Purolite C18-EDA-VS-TLL-Asp and IM-TLL as catalysts. All the results indicate the influence of the blocking step on the final biocatalyst features.

Bioaccessibility of condensed tannins and their effect on the physico-chemical characteristics of lamb meat.

The bioaccessibility of tannins as antioxidants in meat is essential to maximise their effectiveness in protecting the product. This property determines the amount of tannins available to interact with meat components, inhibiting lipid and protein oxidation and, consequently, prolonging shelf life and preserving the sensory quality of the product. The objective of this study was to evaluate the bioaccessibility of condensed tannins (CT) from Acacia mearnsii extract (AME) and their effect on the physico-chemical characteristics of fattened lamb meat. Thirty-six Dorset × Hampshire lambs (3 months old and 20.8 ± 3.3 kg live weight) were used. The lambs were distributed equally (n = 9) into four treatments: T1, T2, T3 and T4, which included a basal diet plus 0%, 0.25%, 0.5% and 0.75% of CT from AME, respectively. At the end of the fattening period, bioaccessibility was evaluated, the animals were slaughtered and a sample of the longissimus dorsi (LD) muscle was collected to assess colour, lipid oxidation, cooking weight loss and shear force on days 1, 4, 7 and 14 of shelf-life, in samples preserved at -20 °C. In addition, the long chain fatty acid profile was analysed. A completely randomised design was used, and the means were compared with Tukey's test (P < 0.05). The mean lightness (L*), yellowness (b*) and hue (H*) values were higher for T3 and T4. The addition of CT did not affect (P > 0.05) redness (a*), cooking weight loss (CWL) or shear force (SF). T4 decreased (P < 0.05) stearic acid and increased cis-9 trans-12 conjugated linoleic acid (CLA). Bioaccessibility was higher in the supplemented groups (T1 < T2, T3 and T4). In conclusion, supplementing CT from AME in the diet of lambs did not reduce lipid oxidation, but T3 or T4 improved some aspects of meat colour and CLA deposition.

Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial.

OBJECTIVES: Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. METHODS: This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. RESULTS: The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. CONCLUSIONS: Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.

Impact of a Cooking Intervention on the Cooking Skills of Adult Individuals with Type 2 Diabetes Mellitus: A Pilot Study.

OBJECTIVE: To investigate the impact of the Nutrition and Culinary in the Kitchen (NCK) Program on the cooking skills of Brazilian individuals with type 2 diabetes mellitus (T2DM). METHODS: A randomized controlled intervention study was performed, with intervention and control groups. The intervention group participated in weekly sessions of the NCK Program for six weeks (including two in-person practical cooking and three online cooking workshops). The cooking recipes were adapted by replacing high glycemic index ingredients with low and medium glycemic index alternatives. Of note, the recipes did not contain added sugars or sweeteners, were based on the use of fresh or minimally processed foods, herbs, and spices, and were sensorially tested by individuals with T2DM before use in the intervention. The study outcomes were participant score changes on the seven scales. A validated online instrument was administered to the control and intervention groups at baseline (T1) and post-intervention (T2). Parametric and non-parametric tests were used to assess the differences between the T1 and T2 parameters. RESULTS: Of the 60 individuals enrolled, 44 answered the questionnaire at both times. The findings revealed a 45.37% ± 93.57% increase in Knowledge of Cooking Terms in the intervention group, whereas the control group showed a 3.82% ± 16.17% reduction (p = 0.008). There was an increase in all the other cooking skills and healthy eating scales from T1 to T2 in the intervention group, but the differences were not significant. CONCLUSIONS: The development of cooking skills can contribute to increasing culinary knowledge and the availability of time to cook at home. The results contribute to the planning of health actions aimed at individuals with DM2 through culinary interventions and public food and nutrition policies.

Materiais educativos digitais sobre habilidades culinárias como estratégia de promoção de saúde na Atenção Primária / Digital educational materials on culinary skills as a health promotion strategy in Primary Health Care

Resumo Este estudo visa reportar desenvolvimento e validação de materiais educativos digitais baseados nas dimensões de habilidades culinárias domésticas (HCD) avaliadas por escala destinada aos profissionais da APS, nas recomendações do Guia Alimentar Para a População Brasileira e no Marco de Educação Alimentar e Nutricional (EAN) para Políticas Públicas. Foram desenvolvidos 5 vídeos e materiais gráficos com propostas de atividades para desenvolvimento de HCD e estímulo à sua implementação em ações e orientações junto à comunidade e em atendimentos profissionais. O conteúdo dos materiais foi avaliado por especialistas utilizando técnica Delphi de 2 rounds e análises estatísticas para evidência de consenso. Especialistas proferiram comentários para aprimoramento dos produtos e sua aplicabilidade. Os materiais apresentaram linguagem decodificada, ilustrações lúdicas, com personagens representativos da população-alvo. Apresentaram evidência de validade de conteúdo satisfatória e podem ser utilizados em ações de educação permanente, visando a qualificação da força de trabalho, e em ações de EAN junto aos sujeitos de direito. Os materiais gráficos possibilitam associar o conteúdo dos vídeos à prática, em contextos condizentes com a realidade dos sujeitos.

Abstract This study aims to report on the development and validation of digital educational materials based on the dimensions of home cooking skills (HCS) assessed on a scale destined for PHC professionals, following the recommendations of The Dietary Guidelines for the Brazilian Population and on The Food and Nutrition Education Framework (FNE) for Public Policies. Five videos and graphic materials were developed with proposals for activities to develop HCS and encourage its implementation in actions and guidelines in the community and in professional care. The content of the materials was evaluated by experts using the Two-Round Delphi-based technique and statistical analyses for evidence of consensus. Specialists presented comments to improve the products and their applicability. The materials presented decoded language and playful illustrations with characters representative of the target population. Evidence of satisfactory content validity was presented and can be used in permanent education actions, seeking the qualification of the workforce and in FNE actions within the scope of the law. The graphic materials make it possible to associate the content of the videos with practice in contexts consistent with the reality of the individuals.

Technological and textural properties of gluten-free quinoa-based pasta (Chenopodium quinoa Wild).

Quinoa (Chenopodium quinoa Willd.) is an Andean grain with a perfect nutritional composition that, by diversifying its transformation, becomes an attractive alternative for consumers looking for a high-quality, healthy diet with a source of vegetable proteins. The objective of this work was to elaborate and evaluate the technological and textural properties of quinoa paste in its entirety through the Star-Shaped Composite Central Design (CCD) of 5 process variables: Water Temperature (°C), Water Quality (ml), Mixing Time (min), Drying Temperature (°C), and Drying Time (min), with 5 levels each. At the same time, the yield and good cooking quality were studied to optimize the process. In the model of the equation for the cooking time response, a negative and significant influence of drying temperature was shown. On the other hand, for cooking loss, dough gain, a* and b* values, and texture had high values if the drying time was increased. On the contrary, the L-value decreases, which is positively significant. Meanwhile, the swelling index was only significantly positive within the technological properties. In addition, it was found that the optimal conditions for producing quality pasta were 25 °C: 1150 ml: 30 min: 70 °C and 80 min, respectively, with a desirability of 0.883. When the pasta was prepared with quinoa, the cooking time was 7 min, the cooking loss was 2.46 g/g, the mass gain was 23.6 g/g, the cooking yield was 7.99%, the swelling index was 2.9%, water absorption was 135%, and protein was 12.71 g and 0. 21 Pa in texture, these results being consistent with cited research. Likewise, the whiteness was 51.97 for the values a* 2.41 and b* 12.45; all this analysis is reflected in the final yield of the process at 78%. In conclusion, the results indicated that, by optimizing the conditions in the production of gluten-free quinoa pasta, it is possible to obtain a gluten-free product with high added value, excellent cooking quality, adequate technological properties, texture, and color acceptable to the consumer.

Behavior of diclofenac from contaminated fish after cooking and in vitro digestion.

BACKGROUND: Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4'-hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g-1) and submitted to three culinary treatments (roasting, steaming and grilling). RESULTS: The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1-98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4'-hydroxydiclofenac was not detected after cooking or digestion. CONCLUSION: Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa).

The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.

Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef.

This study aimed to evaluate the influence of medium voltage electrical stimulation (ES) at three different intensities, 200 V (Treatment 200 V, T200), 300 V (Treatment 200 V, T300), and 400 V (Treatment 400 V, T400) on the initial pH decline in post mortem muscle and the quality parameters on M. longissimus thoracis - Nellore beef, both throughout the ageing process and during frozen storage. The colour, cooking loss, and shear force parameters for samples of aged beef were determined. Additional parameters, like thaw loss, pH, and lipid oxidation were also analyzed for the frozen storage. The shear force and cooking loss decreased and colour parameters increased in Nellore beef ES compared with CON on ageing time (14 days). At frozen storage, quality parameters like pH, a*, and b* were reduced over time, and no negative effect on lipid oxidation was found. Electrical stimulation at 200 V demonstrated effectiveness for decreasing shear force to Nellore beef (M. longissimus thoracis) during frozen storage. The application of medium voltage electrical stimulation can contribute to improved quality and tenderness in Nellore beef, both during ageing and frozen storage conditions.

A community-based intervention study involving family gardens with aromatic herbs on changes in dietary and urinary sodium.

OBJECTIVE: To measure dietary and urinary changes in sodium (Na) intake and excretion through the implementation of family gardens with aromatic herbs and workshops for cooking, using the herbs as a substitute for salt and seasoning powder. METHODS: Thirty-five participants from a neighborhood of Mexico City were included. A general questionnaire was administered to collect information on sociodemographic factors. At baseline and 3 months later, a dietary evaluation was conducted, and 24-hour urine samples were collected. Food items reported were classified according to the NOVA classification. Visits to participants´ houses were conducted to measure the amount of salt and seasoning powder added to food during the preparation of meals as well as a home food inventory. All participants were given a family garden with 6 aromatic herbs and a recipe book. The intervention included 7 cooking and 3 garden care workshops. Qualitative information on the experience was also collected. Linear regression models were run in order to estimate the contribution of each NOVA group, salt, and seasoning powder to total dietary Na intake. RESULTS: Participants were 44 years old on average and were mainly women (91.4%). The participation compliance in the workshops was 69.5%. After 3 months, there was a Na intake mean reduction of 976 mg. There was also a reduction in the excreted urinary Na of 325 mg per day. CONCLUSION: A positive level of involvement in this program had a direct influence on dietary habits to lower Na consumption.

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.

The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.

Anaerobic digestion of crude glycerol from biodiesel production for biogas generation: Process optimization and pilot scale operation.

Anaerobic digestion of wastes and wastewater is a complex process that can be affected by many operational parameters. In this context, the purpose of the present study was to optimize biogas production using crude glycerol (GLY) generated in biodiesel production from waste cooking oil without pretreatment or nutrient supplementation. The study was divided into two parts: the first phase consisted of an experimental design based on central composite design (CCD) with two variables (food to microorganism (F/M) ratio and cycle time) at five levels (F/M of 0.20; 0.51; 1.02; 1.53 and 2.04 gCOD/gVS; tc of 3, 4, 5, 6, 7 days) focusing on optimizing the biogas production from crude GLY in lab-scale batch reactors (500 mL). The second phase was conducted on a pilot-scale biodigester (1.2 m3) based on the optimized variables obtained from the CCD. The optimized results showed that the F/M ratio of 2.04 gCOD/gVS and a cycle time (tc) of 6 days reached the highest specific methane production (SMP) of 46 LCH4/kgVS. However, the highest SMP of 14.7 LCH4/kgVSd was obtained during the operation of the pilot-scale biodigester for the optimized conditions of F/M ratio of 0.23 gCOD/gSV and a tc of 7 days. Therefore, pilot-scale biogas production from crude GLY was demonstrated to be feasible without the use of nutrients or GLY pretreatment at 0.15 LGLY/m3 d.

Medicina culinária: relato de experiência de uma disciplina eletiva para alunos de Medicina / Culinary medicine: experience report of an elective course for Medical students

RESUMO Introdução: O aumento global da alimentação não saudável está intimamente ligado a uma tendência de redução na preparação da comida feita em casa. Já existem estudos que mostram uma associação positiva entre o aumento das habilidades culinárias e a redução de risco cardiovascular. Somado a isso, o baixo tempo destinado à educação nutricional no currículo das faculdades de Medicina contrasta com as altas taxas de mortalidade atribuíveis à má alimentação. A medicina culinária (MC) é um campo emergente da medicina, que traz uma nova abordagem educacional, baseada em evidências científicas, cujo objetivo é ensinar o poder que a comida tem sobre a saúde e melhorar os comportamentos alimentares dos profissionais de saúde e, consequentemente, de seus pacientes. Relato da experiência: Desenvolveu-se uma disciplina eletiva de MC na Escola Paulista de Medicina da Universidade Federal de São Paulo (Unifesp) que resultou em um relato de experiência, com abordagem qualitativa, realizado com 18 alunos que participaram de encontros semanais durante cinco semanas de forma 100% online, por meio da plataforma Zoom. Os dados deste estudo foram coletados por meio de portfólios, em que cada estudante descreveu sua experiência com o curso. A avaliação do material foi feita por meio de análise temática. Aplicou-se um questionário que avaliou o Índice de Habilidades Culinárias, desenvolvido e validado segundo a autoeficácia no desempenho das habilidades culinárias e tendo como referencial teórico o Guia alimentar para a população brasileira. Discussão: Existem inúmeros desafios, como a conscientização dos médicos sobre a importância desse assunto, que muitas vezes parece ser mais prático do que técnico, e a subjetividade do tema sobre mudança de comportamento de médicos e pacientes. No entanto, os resultados deste estudo evidenciam que os alunos que realizaram a eletiva acreditam que essa reformulação curricular é extremamente importante e urgente. Conclusão: Observa-se uma tendência mundial de transformação da grade curricular dos profissionais da saúde, e acredita-se que esse processo pode ser iniciado nas faculdades de Medicina por meio de disciplinas eletivas de MC como a que foi implementada na Escola Paulista de Medicina da Unifesp.

ABSTRACT Introduction: The global increase in unhealthy eating is closely linked to a downward trend in food preparation at home. There are studies showing a positive association between increased cooking skills and reduced cardiovascular risk. In addition, the little time devoted to nutrition education in the curriculum of medical schools contrasts with the high mortality rates attributable to poor diet. Culinary Medicine (CM) is an emerging field of Medicine, which brings a new educational approach, based on scientific evidence, whose objective is to teach the power that food has on health and to improve the eating behaviors of healthcare professionals and, consequently, of their patients. Experience report: An elective discipline of CM was developed at Unifesp, which resulted in a descriptive study with a qualitative approach, carried out with 18 students who participated in weekly meetings during 5 weeks of training. The meetings were carried out 100% online, through the Zoom platform. Data from this study were collected through portfolios, in which each student described their experience with the course. The analysis of the material was carried out through thematic analysis. A questionnaire was applied to evaluate the Culinary Skills Index developed and validated according to self-efficacy in the performance of culinary skills and having as theoretical reference the Dietary Guideline for the Brazilian Population. Discussion: There are numerous challenges such as the physicians' awareness about the importance of this approach, which often seems to be more practical than technical, and the subjectivity of the topic on changing the behavior of physicians and patients. However, the results of this study show that the students who took the elective course believe that this curricular reformulation is extremely important and urgent. Conclusion: There is a worldwide transformation trend in the curriculum of healthcare professionals, and it is believed that this process can be initiated in medical schools through elective courses in Culinary Medicine, such as the one implemented at Unifesp.

Food purchasing and preparation patterns by gender during the COVID-19 lockdown in Chilean workers / Patrones de compra y preparación de alimentos según género durante la cuarentena por COVID-19 en trabajadores chilenos

Abstract The COVID-19 pandemic has increased the demands that workers face regarding household food-related tasks, such as grocery shopping and cooking. The literature shows that there are differences in these demands by gender, but also based on other sociodemographic characteristics, such as schooling level. The aim of this study was to compare food purchasing and preparation patterns by gender in Chilean workers, before the COVID-19 lockdown and during the first six weeks of lockdown. The study was cross-sectional, and data was collected for the first wave of a multi-country study in April 2020. The sample was composed of 317 participants who were employed during lockdown (67.8% women, mean age of 38.14). Participants answered sociodemographic questions and reported their food purchasing and preparing practices before and during lockdown. Analysis of comparison of proportions was used. On average, during lockdown, men increased their involvement in grocery shopping while women cooked more. Overall, female workers have turned to food-related tasks more often during the pandemic than male workers. This study shows the extent to which workers have changed their degree of involvement in food-related tasks, accounting for conditions such as gender roles, schooling level and working from home. These findings can inform interventions and policies that reinforce advantageous changes brought on by lockdown measures (e.g., home-cooking) to contribute to workers' and their families' food-related well-being during and in the aftermath of the pandemic.

Resumen La pandemia por COVID-19 ha aumentado las demandas que enfrentan los trabajadores con respecto a su alimentación, como comprar alimentos y cocinar. Estudios muestran diferencias de género en estas demandas, pero también según características sociodemográficas como el nivel de escolaridad. Este estudio comparó patrones de compra y preparación de alimentos por género en trabajadores chilenos, antes y durante el confinamiento por COVID-19. Este estudio es de corte transversal y utilizó datos de la primera ola de un estudio multinacional realizado en abril de 2020. La muestra fue 317 participantes que tenían trabajo durante el confinamiento (67.8 % mujeres, edad promedio de 38.14). Los participantes respondieron preguntas sociodemográficas y reportaron sus prácticas de compra y preparación de alimentos antes y durante el confinamiento. Se utilizó el análisis de comparación de proporciones. Durante el confinamiento, los hombres realizaron más compras de alimentos y las mujeres cocinaron más. Las mujeres se dedicaron a tareas relacionadas con la alimentación con más frecuencia durante la pandemia que los hombres. Este estudio muestra que personas trabajadoras han cambiado su nivel de involucramiento en tareas de alimentación durante la pandemia, tomando en cuenta condiciones como los roles de género, escolaridad y teletrabajo. Estos hallazgos pueden guiar intervenciones y políticas que refuercen ventajas derivadas de las medidas de confinamiento (e.g., cocinar en casa), para contribuir al bienestar alimentario de personas trabajadoras y sus familias durante y después de la pandemia.

Nutritional composition and in vitro digestibility of two Plantain Cultivars (Musa Paradisiaca spp.) in Puerto Rico.

Plantain is a basic component in the Puerto Ricans' diet and one of the most economically important crops on the Island. Maricongo crops, the predominant cultivar, do not satisfy the demand for fresh and processed products. The objective of this study was to evaluate the nutritional composition and in vitro digestibility of Maiden and FHIA 20 plantains in stages 1 and 5 and compare these data to Maricongo. Estimated glycemic indexes (eGI) of cultivars under conventional cooking processes (i.e., boiling, fried, baked, and steamed) were performed as well. Baked Maricongo stood out because of its lowest rapidly available glucose value (22.06%), constituting a healthier and the first cooking alternative. eGI values were classified as medium and high, where frying and baking processes presented medium values, and boiling displayed the greatest eGI for both stages. In terms of nutritional profile, this research concludes that Maiden could constitute an option to substitute or supplement Maricongo.

Successes and challenges to implementing the Fondo de Inclusión Social Energético LPG access Program in Peru: novel insights from front-end implementers.

Background: Household air pollution due to the burning of solid fuels is one of the leading risk factors for disease and mortality worldwide, resulting in an estimated three million deaths annually. Peru's national LPG access program, FISE, aims to reduce the use of biomass fuels and increase access to cleaner fuels for cooking in low-income Peruvian households through public-private partnerships. Perspectives from front-end program implementers are needed to better understand barriers and facilitators to program implementation and to identify strategies to strengthen program reach, uptake, and health impact. Methods: We conducted fourteen 30-60-minute, semi-structured interviews with FISE-authorized LPG vendors (also known as agents) in Puno, Peru from November to December of 2019. Questions focused on barriers and facilitators to program enrollment and participation as an LPG agent, and agents' motivations for participating in the program. Results: Overall, agents expressed satisfaction with the FISE program and a willingness to continue participating in the program. Distance from main cities and the homes of program participants, knowledge of FISE and LPG stoves among community members, cell service, and lack of communication with FISE authorities were cited as barriers to implementation and LPG distribution. Agents' previous experience selling LPG, as well as their social networks and understanding of the health impacts of household air pollution, aided agents in more effectively navigating the system of FISE rules and regulations and in better serving their clients. Many agents were motivated to participate in FISE because they saw it as a service to their community and were willing to find ways to prioritize the needs of beneficiaries. Conclusion: The FISE program provides an example of how a large-scale national program can successfully partner with local private enterprises for program implementation. Building upon the strengths of community-based LPG agents, educating community members on the use and benefits of LPG, incentivizing, and supporting delivery services, and improving communication will be key for increasing program utilization and exclusive use of LPG, and improving health outcomes among Peru's most vulnerable populations.

Resilient clean cooking: Maintaining household clean cooking in Ecuador during the COVID-19 pandemic.

Decades of government subsidies for LPG and electricity have facilitated near-universal clean cooking access and use in Ecuador, placing the nation ahead of most other peer low- and middle-income countries. The widespread socio-economic impacts of the COVID-19 pandemic has threatened the resilience of clean cooking systems globally, including by altering households' ability to purchase clean fuels and policymakers' considerations about continuing subsidy programs. As such, assessing the resilience of clean cooking in Ecuador during the pandemic can offer important lessons for the international community, especially other countries looking to ensure resilient transitions to clean cooking. We study household energy use patterns using interviews, newspaper reports, government data on household electricity and LPG consumption, and household surveys [N = 200 across two rounds]. The LPG and electricity distribution systems experienced occasional disruptions to cylinder refill delivery and meter reading processes, respectively, which were associated with pandemic-related mobility restrictions. However, for the most part, supply and distribution activities by private and public companies continued without fundamental change. Survey participants reported increases in unemployment and reductions in household income as well as increased use of polluting biomass as a secondary fuel. Ecuador's LPG and electricity distribution systems were resilient throughout the pandemic, with only minimal interruption of the widespread provision of low-cost clean cooking fuels. Our findings inform the global audience concerned about the resilience of clean household energy use on the potential for clean fuel subsidies to facilitate continued clean cooking even during the COVID-19 pandemic.

Cold plasma as a pre-treatment for processing improvement in food: A review.

Thermal processes can be very damaging to the nutritional and sensory quality of foods. Non-thermal technologies have been applied to reduce the impact of heat on food, reducing processing time and increasing its efficiency. Among many non-thermal technologies, cold plasma is an emerging technology with several potential applications in food processing. This technique can be used to preserve and sanitize food products, and act as a pre-treatment for drying, extraction, cooking, curing, and hydrogenation of foods. Furthermore, the reacting plasma species formed during the plasma application can change positively the sensory and nutritional aspects of foods. The aim of this review is to analyze the main findings on the application of cold plasma as a pre-treatment technology to improve food processing. In its current maturity stage, the cold plasma technology is suitable for reducing drying time, increasing extraction efficiency, as well as curing meats. This technology can convert unsaturated into saturated fats, without forming trans isomers, which can be an alternative to healthier foods. Although many advantages come from cold plasma applications, this technology still has several challenges, such as the scaling up, especially in increasing productivity and treating foods with large formats. Optimization and control of the effects of plasma on nutritional and sensory quality are still under investigation. Further improvement of the technology will come with a higher knowledge of the effects of plasma on the different chemical groups present in foods, and with the development of bigger or more powerful plasma systems.

Oficina culinária como estratégia didático-pedagógica interdisciplinar na formação do nutricionista / Culinary workshop as an interdisciplinary didactic-pedagogic strategy in the training of nutritionists

Os objetivos deste estudo foram relatar a experiência da utilização de oficinas culinárias como estratégia didático-pedagógica na disciplina de educação nutricional, e analisar as percepções dos estudantes quanto à interdisciplinaridade e aplicabilidade na atuação profissional, pela análise de conteúdo temática. Este é um relato de experiência da utilização de oficinas culinárias durante a disciplina de Educação Nutricional no curso de nutrição de uma universidade pública. Foram quantificados os tipos de receitas selecionadas e seus respectivos princípios dietéticos e/ou dietoterápicos. Identificamos que 80% das receitas selecionadas priorizavam o conteúdo de nutrientes dos ingredientes como princípio dietético/dietoterápico e somente 20% consideraram aspectos sensoriais e culturais. Na análise qualitativa, foram identificados três eixos temáticos: (1) O olhar do estudante sobre a oficina culinária; (2) O aprendizado da oficina culinária para sua prática profissional; (3) A racionalização da alimentação. A oficina foi considerada uma experiência inovadora e enriquecedora para a formação acadêmica, principalmente pela interdisciplinaridade. Conclui-se que o uso de oficinas culinárias como estratégia didático-pedagógica interdisciplinar nos cursos de Nutrição pode trazer benefícios na formação dos futuros nutricionistas (AU)

The objectives of this study were to report the experience of using culinary workshops as a didactic-pedagogical strategy in the nutrition education discipline, and analyze the students' perceptions regarding interdisciplinarity and applicability in their professional practices through thematic-content analysis. This is an experience report on the use of culinary workshops during the nutritional education discipline in the nutrition course of a public university. The types of recipes selected and their respective dietetic/diet therapy principles were quantified. We found that 80% of the selected recipes were based on the nutritional composition of foods and only 20% considered sensory and cultural aspects. In the qualitative analysis, 3 thematic axes were identified: (1) The student's perception of the culinary workshop; (2) The learning in the culinary workshop for their professional practice; (3) The rationalization of food. The workshop was considered an innovative and enriching experience for academic training, mainly due to its interdisciplinarity. It is concluded that the use of culinary workshops as an interdisciplinary didactic-pedagogical strategy in Nutrition courses can bring benefits to the training of future nutritionists (AU).