Why cook with bay leaves?

Spence, Charles

doi:10.1016/j.ijgfs.2023.100766

Cited by 5 publications

(1 citation statement)

References 56 publications

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“…Laurel leaves are preferred in fish courses , due to the masking of sharp and distinct fish aroma during cooking. Laurel leaves are present when frying fish in a pan or cooker, but since they cannot be consumed directly due to their bitter flavor, they are mostly used for their aroma.…”

Section: Introductionmentioning

confidence: 99%

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Ceylan,

Meral,

Alav

et al. 2024

ACS Omega

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In this study, the effects of zein nanofibers (Zn) containing ground laurel leaves (GLL) and air fry cooking on the quality characteristics of Rainbow trout (Oncorhynchus mykiss) were investigated. The zein nanofibers possessing 335.8 ± 43.6 nm average diameters were fabricated containing GLL. The Fourier transform infrared spectroscopy (FTIR) results of the zein, Zn, GLL, and zein nanofibers containing GLL (LZn) confirmed the electrospinning encapsulation of GLL into Zn and their interactions. The effects of the combination of LZn coating and air fryer cooking of fish fillets on the quality characteristics during storage at 4 °C for 10 days were monitored in terms of oxidative and microbiological stability, color, and sensory parameters. As compared to the control, the combination of LZn coating and air fryer cooking provided a microbial limitation of up to 45.21% during the analysis (p < 0.05). The changes in ΔE values between the control and the LZn-coated samples were obtained as ≤7.56 during 6 days, but then a dramatic color difference was observed. Besides overall sensory acceptability, particularly the odor parameter in the cooked fish samples coated with LZn was significantly preferred (p < 0.05). The combination of LZn coating and air fryer cooking delayed the thiobarbituric acid increase in the fish meat samples (3.51 to 2.57 mg malondialdehyde (MDA)/kg) up to the third day of storage. This study showed that LZn coating is a very functional layer on the fish meat and could be applied for not only fresh fish meat but also other fresh meat products.

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Section: Introductionmentioning

confidence: 99%

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Ceylan,

Meral,

Alav

et al. 2024

ACS Omega

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Unveiling the Health-Promoting Power of Bioactive Compounds in Herbs and Spices

Spence

2024

Curr Food Sci Tech Rep

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Purpose of Review The bioactive compounds present as natural constituents in a variety of herbs and spices, as well as in various other foods, provide health benefits beyond the basic nutritional value of the ingredients themselves. This review considers the various ways in which the consumption of herbs and spices may help to promote human health. Recent Findings A growing body of research supports the view that people should be encouraged to increase their consumption of herbs and spices, given the wide range of putatively beneficial effects on people’s health that have been reported to date. Summary Many of the studies reporting health benefits associated with the bioactive compounds in herbs and spices tend to be statistically underpowered, and hence currently provide only weak support for many of the health claims that have been made/published in the literature. Furthermore, few Randomized Controlled Trials (RCTs), the gold standard for evaluating the efficacy of pharmaceuticals, have been published to date. Relevant safety concerns that have been reported are also briefly discussed. Nevertheless, taken as a whole, there would appear to be moderately strong support for the beneficial effects of various bioactive compounds in herbs and spices. Looking to the future, the potential health benefits, combined with the desirable sensory qualities of various herbs and spices, means that their increased usage in our cuisine should be encouraged. At the same time, however, it would undoubtedly also be helpful to see more RCTs assessing specific health claims associated with the consumption of (the bioactive compounds in) herbs and spices, either when taken individually or else in synergistic combination.

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Coriander (cilantro): A most divisive herb

Spence

2023

International Journal of Gastronomy and Food Science

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Why cook with bay leaves?

Cited by 5 publications

References 56 publications

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Combined Effects of Zein Nanofiber Coating Containing Laurel (Laurus nobilis) and Air Fryer Cooking on Quality Properties of Fish Fillets during Cold Storage

Unveiling the Health-Promoting Power of Bioactive Compounds in Herbs and Spices

Coriander (cilantro): A most divisive herb

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