Although cooked diets are the primary sources for humans to absorb trace elements, there is limited data available on the concentrations and bioaccessibility of trace elements in cooked food ingredients. This work aims to evaluate the effects of culinary procedures on the concentrations and bioaccessibility of trace elements in common food ingredients. Twelve food species from the local market were treated with four culinary procedures (boiling, steaming, baking, and frying), then the bioaccessibility of copper (Cu), zinc (Zn), and arsenic (As) were evaluated using the in vitro digestion method. The subcellular distribution of these elements was also determined using the sequential fractionation method. The results show that culinary procedures decreased the retention rate of As during cooking (100% for raw and 65–89% for cooked ingredients) and the bioaccessibility of Cu and Zn during digestion (nearly 75% for raw and 49–65% for cooked ingredients), resulting in a reduction of the total bioaccessible fraction (TBF) of Cu, Zn, and As in food ingredients. The TBF of Cu, Zn, and As in all tested food ingredients followed the order: raw (76–80%) > steaming and baking (50–62%) > boiling and frying (41–50%). The effects of culinary procedures were associated with the subcellular distribution of trace elements. As was dominantly distributed in heat-stable proteins (51–71%), which were more likely to be lost during cooking. In comparison, Cu and Zn were mainly bound to the insoluble fraction and heat-denatured proteins (60–89% and 61–94% for Cu and Zn, respectively), which become less digestible in cooked ingredients. In conclusion, these results suggest that culinary procedures reduce the absorption of Cu, Zn, and As in various food ingredients, which should be considered in the coming studies related to nutrition and risk assessment of trace elements.
Abstract. Excellent talents are the support and guarantee for the transformation and upgrading of the liquor industry, while talents separate training can hardly form a system, coordination and pertinence model by different cultivation subject, which needs to strengthen the cooperation among government, liquor enterprises, universities, research institutes. This article proposed "the establishment of industrial classification of talent training mode, implement on effective training complementary resources between the trainer, basic ideas for a long time mutual benefit among the trainers in the core of co-create, co-share, co-work, to put forward the co-cultivation path and countermeasures from four parts of university, enterprises, liquor enterprises and liquor industry. The purpose is to improve the quality of human resources through complementary resource exchanges of different trainers, and to realize the increase of human resource capital and promote the healthy and stable development of the liquor industry.
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