151
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Ramanantsalama RV, Ganzhorn JU, Vololona J, Goodman SM. Bat flies: source of supplement nutrients for an endemic Malagasy fruit bat. TROPICAL ZOOLOGY 2022. [DOI: 10.4081/tz.2022.107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Among frugivorous vertebrates, the nutritional composition of consumed fruits often needs supplementing by other food types, such as leaves, pollen or invertebrates, to meet dietary requirements. The endemic Malagasy fruit bat, Rousettus madagascariensis (Pteropodidae), actively feeds on their dipteran fly ectoparasites, principally of the family Nycteribiidae and Streblidae, during grooming activities. Since bat flies take blood meals from their hosts, the consumption of these flies by bats might represent a mechanism of recycling and reducing the loss of important nutritional components, such as minerals or proteins and fatty acids. The contribution of these ectoparasites to the diet of R. madagascariensis is 4–10% of the daily protein requirements. This is an important proportion for a species considered to be exclusively frugivorous.
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152
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Hilaj N, Zimmermann MB, Galetti V, Zeder C, Murad Lima R, Hammer L, Krzystek A, Andlauer W, Moretti D. The effect of dechitinization on iron absorption from mealworm larvae (Tenebrio molitor) flour added to maize meals: stable-isotope studies in young females with low iron stores. Am J Clin Nutr 2022; 116:1135-1145. [PMID: 36100966 DOI: 10.1093/ajcn/nqac210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 07/28/2022] [Indexed: 01/26/2023] Open
Abstract
BACKGROUND Edible insects have a low ecological footprint and could serve as an alternative dietary iron source. However, chitin, a major component of insects, avidly binds iron and might inhibit iron absorption. OBJECTIVES We aimed to measure fractional iron absorption (FIA) from Tenebrio molitor-based test meals with and without dechitinization, and to assess the effect of native and low chitin T. molitor on FIA from iron-fortified maize porridge. METHODS We measured iron absorption in young females with low iron stores (n = 21) from 1) labeled (54FeSO4) fortified maize porridge (maize alone); 2) intrinsically labeled (57Fe added during rearing) T. molitor larvae with native chitin content (NC) added to maize alone; and 3) dechitinized intrinsically labeled (57Fe) T. molitor larvae with low chitin content (LC) added to maize alone. We determined FIA using erythrocyte isotope incorporation and measured in vitro iron dialyzability from the 3 meals. RESULTS NC and LC T. molitor had similar mean ± SD iron content (12.0 ± 0.1 mg/100 g). Geometric mean (95% CI) FIAs from the 3 test meals were 1) maize alone: 5.8% (3.2%, 10.8%); 2) maize + NC T. molitor: 5.3% (2.5%, 11.3%) and 4.1% (1.9%, 8.7%); and 3) maize + LC T. molitor: 4.6% (2.0%, 10.3%) and 4.0% (1.8%, 9.2%), for extrinsic and intrinsic labels, respectively. FIA from NC and LC T. molitor did not significantly differ, and both were lower (P < 0.005) than FIA from the labeled maize porridge in the 3 meals, which did not significantly differ. The slopes of the relations between FIA and serum ferritin in the different meals and from the intrinsic and extrinsic labels did not significantly differ. CONCLUSIONS T. molitor biomass does not strongly affect iron absorption when added to maize porridge. Our data suggest T. molitor iron is absorbed from the common nonheme iron pool. Native T. molitor is high in iron which is moderately well absorbed, suggesting it could be a valuable dietary iron source.This trial was registered at clinicaltrials.gov as NCT04510831.
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Affiliation(s)
- Nikolin Hilaj
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Michael B Zimmermann
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Valeria Galetti
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Christophe Zeder
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Roberta Murad Lima
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Laila Hammer
- Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland.,Department of Health, Swiss Distance University of Applied Sciences (FFHS)/University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Zürich, Switzerland.,Division of Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708, WE, Wageningen, the Netherlands
| | - Adam Krzystek
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Sion, Switzerland
| | - Diego Moretti
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland.,Department of Health, Swiss Distance University of Applied Sciences (FFHS)/University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Zürich, Switzerland
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153
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Szczepanski L, Dupont J, Schade F, Hellberg H, Büscher M, Fiebelkorn F. Effectiveness of a teaching unit on the willingness to consume insect-based food - An intervention study with adolescents from Germany. Front Nutr 2022; 9:889805. [PMID: 36276833 PMCID: PMC9583909 DOI: 10.3389/fnut.2022.889805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 09/06/2022] [Indexed: 11/13/2022] Open
Abstract
This study investigated the effect of a four-lesson teaching unit titled "Entomophagy and Sustainability" on the willingness of adolescents in Germany to consume insect-based food (N = 114; M Age = 15.77 years; SD Age = 1.12 years; female = 58.8%). The main aim of the study was to test whether the teaching unit can induce long-term changes in selected nutritional-psychological factors (food disgust, food neophobia, food technology neophobia), attitudes, knowledge, and the willingness to consume insect-based food. For this purpose, a paper-pencil questionnaire was conducted immediately before (pre-test), immediately after (post-test), and approximately six weeks after (follow-up test) the teaching unit. Although significant changes in food disgust, food neophobia, food technology neophobia, attitudes, and knowledge were recorded, adolescents' willingness to consume insect-based food was not significantly increased. Attitudes were identified as the strongest predictor of adolescents' willingness to consume, while knowledge was not a significant predictor. Conclusions and recommendations that can be applied to other educational interventions are provided to increase the effectiveness of the teaching unit.
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Affiliation(s)
- Lena Szczepanski
- Biology Didactics, Department of Biology/Chemistry, Osnabrück University, Osnabrück, Germany
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154
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Teepoo S, Sannok T, Arsawiset S. A portable device as a paper test strip platform with smartphone applicationfor detection of branched-chain amino acids in edible insects. Food Chem 2022; 405:134560. [DOI: 10.1016/j.foodchem.2022.134560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/18/2022] [Accepted: 10/07/2022] [Indexed: 11/04/2022]
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155
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Numbi Muya GM, Mutiaka BK, Bindelle J, Francis F, Caparros Megido R. Human Consumption of Insects in Sub-Saharan Africa: Lepidoptera and Potential Species for Breeding. INSECTS 2022; 13:886. [PMID: 36292834 PMCID: PMC9604451 DOI: 10.3390/insects13100886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/19/2022] [Accepted: 09/21/2022] [Indexed: 06/16/2023]
Abstract
There are 472 edible insect species in sub-Saharan Africa, of which 31% are Lepidoptera. Wild harvesting is still the main source of supply for these prized species to this day, with some harvesting techniques negatively impacting the environment. The successful production of edible caterpillars requires the appropriate and efficient implementation of husbandry techniques and practices. In this review, we present current literature on edible caterpillars. We provide a general overview of their life history, nutritional composition, and availability associated with specific host plants, with emphasis on semi-domestication and rearing practices that should replace wild harvest. Based on the assimilated information, a proposal of potential species for farming is provided, with details on key characteristics of development cycles to promote the establishment and development of sustainable farms of edible caterpillars at small and large scales. Such advances would contribute toward reducing anthropological pressure related to the exploitation of these food resources, as well as the environmental footprint of this widespread practice.
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Affiliation(s)
- Gloria Marceline Numbi Muya
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
- Department of Zootechnics, University of Kinshasa, Kimwenza Road No. 01, Commune of Lemba, Kinshasa 012, Democratic Republic of the Congo
| | - Bienvenu Kambashi Mutiaka
- Department of Zootechnics, University of Kinshasa, Kimwenza Road No. 01, Commune of Lemba, Kinshasa 012, Democratic Republic of the Congo
| | - Jérôme Bindelle
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Rudy Caparros Megido
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege, Passage des Déportés 2, 5030 Gembloux, Belgium
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156
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Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations. Molecules 2022; 27:molecules27196339. [PMID: 36234877 PMCID: PMC9573207 DOI: 10.3390/molecules27196339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 12/03/2022] Open
Abstract
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.
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157
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McGrath TJ, Fujii Y, Jeong Y, Bombeke J, Covaci A, Poma G. Levels of Short- and Medium-Chain Chlorinated Paraffins in Edible Insects and Implications for Human Exposure. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2022; 56:13212-13221. [PMID: 35969810 DOI: 10.1021/acs.est.2c03255] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
This study reports on the occurrence and distribution of short- and medium-chain chlorinated paraffins (SCCPs and MCCPs, respectively) in edible insects purchased from Asia and Europe. A total of 36 edible insect samples (n = 24 from Asia, n = 12 from Europe) authorized and prepared for human consumption were purchased and analyzed for SCCPs and MCCPs via gas chromatography and mass spectrometry. SCCPs were detected in 83% of all edible insect samples with an overall median ∑SCCP concentration of 8.7 ng/g dry weight (dw) and a range of <2.0 to 410 ng/g dw, while MCCPs were present in 92% of samples with a median ∑MCCP concentration of 51 ng/g dw and a range of <6.0 to 380 ng/g dw. Median ∑SCCP and ∑MCCP levels in edible insects purchased in Asia were approximately two- and four-times higher, respectively, than those from Europe, while the difference was statistically significant for ∑MCCPs (p < 0.001). Differences in homologue patterns were also observed between Asian and European samples to suggest diverse sources of CP contamination to insects which may include environmental accumulation, industrial processing equipment and food additives. Estimated daily intake of SCCPs and MCCPs via consumption of edible insects suggested that adverse health outcomes were very unlikely, but that continued monitoring of insect farming and processing practices are warranted.
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Affiliation(s)
- Thomas J McGrath
- Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium
| | - Yukiko Fujii
- Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium
- Daiichi University of Pharmacy, 22-1 Tamagawa-cho, Minami-ku, Fukuoka 815-8511, Japan
| | - Yunsun Jeong
- Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium
| | - Jasper Bombeke
- Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium
| | - Adrian Covaci
- Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium
| | - Giulia Poma
- Toxicological Centre, University of Antwerp, Universiteitsplein 1, 2610, Wilrijk, Belgium
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158
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Gantner M, Król K, Piotrowska A, Sionek B, Sadowska A, Kulik K, Wiącek M. Adding Mealworm ( Tenebrio molitor L.) Powder to Wheat Bread: Effects on Physicochemical, Sensory and Microbiological Qualities of the End-Product. Molecules 2022; 27:molecules27196155. [PMID: 36234699 PMCID: PMC9573176 DOI: 10.3390/molecules27196155] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/05/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022] Open
Abstract
Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect the functional and sensory properties of food. Edible insects also contribute to sustainable, environment friendly food production. Taking the above into account, the influence of adding insect powder on the physicochemical properties, sensory characteristics, and microbiological qualities of wheat bread was evaluated. This study aimed to partially replace wheat flour (5, 10, and 15%) in bread with mealworm powder (T. molitor) to produce protein-fortified bread. Bread containing mealworm powder showed similar density and water activity compared to the control wheat bread. The addition of mealworm powder did not negatively affect the properties of bread. The total color difference increased significantly (p < 0.05) with the insect flour share in bread formulation and ranged between 2.27 for M5, 4.00 for M10, and 4.50 for M15. The protein content in bread fortified with 5−15% mealworm powder increased by 15−59% compared to the control bread, whereas fat content increased by 35% to 113%. Results of sensory evaluation revealed that modification of the recipe, depending on the mealworm powder addition level, significantly (p < 0.05) affected bread color, odor, flavor, and overall sensory quality. The research showed that the optimal enrichment level is using 5% mealworm flour in the bread recipe. Moreover, the obtained variants of bread were characterized by good microbiological quality after baking. In bread M10, no yeasts and molds were found during a period of 2 days of storage. The number of yeasts and molds in the other bread variants was relatively low. To conclude, the results confirmed the usefulness of insect powder in making protein-fortified bread of good quality comparable to traditional wheat bread.
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Affiliation(s)
- Magdalena Gantner
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Katarzyna Król
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
- Correspondence:
| | - Anna Piotrowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Barbara Sionek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Anna Sadowska
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Klaudia Kulik
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
| | - Mateusz Wiącek
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
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159
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Pan J, Xu H, Cheng Y, Mintah BK, Dabbour M, Yang F, Chen W, Zhang Z, Dai C, He R, Ma H. Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications. Foods 2022; 11:foods11192931. [PMID: 36230006 PMCID: PMC9562009 DOI: 10.3390/foods11192931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/03/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This review evaluates the recent state of insects as an alternative protein source from production to application; more specifically, it introduces in detail the latest advances in the protein extraction process. As an alternative source of protein in food formulations, the functional characteristics of edible insect protein are comprehensively presented, and the risk of allergy associated with insect protein is also discussed. The biological activity of protein hydrolyzates from different species of insects (Bombyx mori, Hermetia illucens, Acheta domesticus, Tenebrio molitor) are also reviewed, and the hydrolysates (bioactive peptides) are found to have either antihypertensive, antioxidant, antidiabetic, and antimicrobial activity. Finally, the use of edible insect protein in various food applications is presented.
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Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Qaluobia P.O. Box 13736, Egypt
| | - Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhaoli Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: or ; Tel./Fax: +86-(511)-8878-0201
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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160
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Mabelebele M, Kolobe SD, Malematja E, Sebola NA, Manyelo TG. A Comprehensive Review of the Importance of Selected Trace Elements Present in Edible Insects. Biol Trace Elem Res 2022; 201:3520-3527. [PMID: 36109446 PMCID: PMC10160138 DOI: 10.1007/s12011-022-03423-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 09/12/2022] [Indexed: 11/02/2022]
Abstract
This review is intended to provide recent published information on trace elements from edible insects from various environments. Recently, insects are gaining popularity as food proteins in developing countries and press higher demand for edible insects since they may provide similar nutritional value as meat. Insects have been part of the human diet in the world for decades and at least 1900 insect species are considered edible. Furthermore, insects play a crucial role in socioeconomic by contributing to the world's food security as well as eradicating poverty in rural communities. Generally, edible insects are considered a readily available source of proteins, carbohydrates, and chitin. They also contain considerable amounts of trace elements such as iron, zinc, copper, and manganese. It has been observed that there is a great variation between mineral contents found in insects of the same or different species. Knowledge and comprehensive understanding of trace element contents of edible insects are crucial to fully maximise their utilisation in diets and prevent mineral deficiency in human beings and animals. However, most of the research on insects has focused on the nutritional contents of insects with less attention given to other nutritional components such as minerals and trace elements. The available data on trace elements from edible insects as food is limited and makes it difficult to draw estimations for the nutrient intake of humans and animals. Therefore, this review aimed to provide comprehensive information on availability of iron, zinc, copper, and manganese from selected edible insects, functions, and deficiencies in both humans and animals.
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Affiliation(s)
- M Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa.
| | - S D Kolobe
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - E Malematja
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - N A Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - T G Manyelo
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
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161
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Dridi C, Millette M, Aguilar B, Salmieri S, Lacroix M. Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02900-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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162
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Ros-Baró M, Casas-Agustench P, Díaz-Rizzolo DA, Batlle-Bayer L, Adrià-Acosta F, Aguilar-Martínez A, Medina FX, Pujolà M, Bach-Faig A. Edible Insect Consumption for Human and Planetary Health: A Systematic Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11653. [PMID: 36141915 PMCID: PMC9517137 DOI: 10.3390/ijerph191811653] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 05/27/2023]
Abstract
This systematic review aimed to examine the health outcomes and environmental impact of edible insect consumption. Following PRISMA-P guidelines, PubMed, Medline ProQuest, and Cochrane Library databases were searched until February 2021. Twenty-five articles met inclusion criteria: twelve animal and six human studies (randomized, non-randomized, and crossover control trials), and seven studies on sustainability outcomes. In animal studies, a supplement (in powdered form) of 0.5 g/kg of glycosaminoglycans significantly reduced abdominal and epididymal fat weight (5-40% and 5-24%, respectively), blood glucose (10-22%), and total cholesterol levels (9-10%), and a supplement of 5 mg/kg chitin/chitosan reduced body weight (1-4%) and abdominal fat accumulation (4%) versus control diets. In other animal studies, doses up to 7-15% of edible insect inclusion level significantly improved the live weight (9-33%), reduced levels of triglycerides (44%), cholesterol (14%), and blood glucose (8%), and increased microbiota diversity (2%) versus control diet. In human studies, doses up to 7% of edible insect inclusion level produced a significant improvement in gut health (6%) and reduction in systemic inflammation (2%) versus control diets and a significant increase in blood concentrations of essential and branched-chain amino acids and slowing of digestion (40%) versus whey treatment. Environmental indicators (land use, water footprint, and greenhouse gas emissions) were 40-60% lower for the feed and food of edible insects than for traditional animal livestock. More research is warranted on the edible insect dose responsible for health effects and on environmental indicators of edible insects for human nutrition. This research demonstrates how edible insects can be an alternative protein source not only to improve human and animal nutrition but also to exert positive effects on planetary health.
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Affiliation(s)
- Marta Ros-Baró
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Patricia Casas-Agustench
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- School of Health Professions, Faculty of Health, University of Plymouth, Plymouth PL4 8AA, UK
| | - Diana Alícia Díaz-Rizzolo
- Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Primary Healthcare Transversal Research Group, Institut d’Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08018 Barcelona, Spain
| | - Laura Batlle-Bayer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, 08003 Barcelona, Spain
| | | | - Alícia Aguilar-Martínez
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Unesco Chair on Food, Culture and Development, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Francesc-Xavier Medina
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Unesco Chair on Food, Culture and Development, Open University of Catalonia (UOC), 08018 Barcelona, Spain
| | - Montserrat Pujolà
- Faculty of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya BarcelonaTech, 08860 Castelldefels, Spain
| | - Anna Bach-Faig
- Food Lab Research Group (2017SGR 83), Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
- Food and Nutrition Area, Barcelona Official College of Pharmacists, 08009 Barcelona, Spain
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163
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Weber N, Kouřimská L, Kulma M, Petříčková D, Seufert F, Rychlik M. Folate contents in insects as promising food components quantified by stable isotope dilution. Front Nutr 2022; 9:970255. [PMID: 36159461 PMCID: PMC9499261 DOI: 10.3389/fnut.2022.970255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 08/11/2022] [Indexed: 11/13/2022] Open
Abstract
Concerning the increasing population, edible insects are of growing interest due to several advantages such as sustainable production and as a source of high-quality nutrients. One of the less studied nutrients are folates, in the context of insects is folates, which play an important role in human metabolism. In the article, we describe how six different insect species are reared and extracted for five common folate vitamers by high-performance liquid chromatography interfaced with tandem mass spectrometry (LC-MS/MS). For this purpose, house crickets (Acheta domesticus—adults), Jamaican field crickets (Gryllus assimilis—adults), discoid cockroaches (Blaberus discoidalis—nymphs), migratory locusts (Locusta migratoria—adults), mealworms (Tenebrio molitor), and lesser mealworms (Alphitobius diaperinus) were investigated. The total folate content differs between 59.1 ± 6.50 and 143 ± 11.1 μg/100 g. Also, the feed, which was adapted to the needs of the insects and differed for some species, was extracted for their total folate content. The four different feed compositions (rapeseed, chicken feed, bramble leaves, and a mix of chicken feed, wheat bran, and carrot/apples) showed a folate content of about 100 μg/100 g, except for hay, where the content was 300 μg/100 g. In general, the insect folate content is comparable to other food and seems to be a promising source of folates. However, the amount of consumption needed to meet the requirement must also be considered. Moreover, the effect of different influencing factors is not yet entirely clear and needs further investigation.
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Affiliation(s)
- Nadine Weber
- Chair of Analytical Food Chemistry, Research Department Life Science Engineering, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- *Correspondence: Nadine Weber,
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Praha-Suchdol, Czechia
| | - Martin Kulma
- Department of Zoology and Fisheries, Czech University of Life Sciences Prague, Praha-Suchdol, Czechia
| | - Dora Petříčková
- Department of Microbiology, Nutrition and Dietetics, Czech University of Life Sciences Prague, Praha-Suchdol, Czechia
| | - Franziska Seufert
- Chair of Analytical Food Chemistry, Research Department Life Science Engineering, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
| | - Michael Rychlik
- Chair of Analytical Food Chemistry, Research Department Life Science Engineering, TUM School of Life Sciences, Technical University of Munich, Freising, Germany
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
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164
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Honey Bee (Apis mellifera L.) Broods: Composition, Technology and Gastronomic Applicability. Foods 2022; 11:foods11182750. [PMID: 36140877 PMCID: PMC9497570 DOI: 10.3390/foods11182750] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 08/12/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022] Open
Abstract
Honey bee broods (larvae and pupae) can be consumed as human food, offering a rich nutritional value. Therefore, the objective of this work was to present an overview of the nutritional value of the honey bee brood and its gastronomic potential. The results indicated that honey bee broods are rich in protein (including essential amino acids), fat (essentially saturated and monounsaturated fatty acids), carbohydrates, vitamin C and those of the B complex, and minerals such as potassium, magnesium, calcium, and phosphorous. The results further highlight some variability according to the stage of development, with increasing content of fat and protein and decreasing carbohydrates from the larval to the pupal stages. The production of the honey bee brood in the hive, as well as its removal, can impact the wellbeing of the hive. This limits the production potential of the brood aimed at application for gastronomic purposes. The consumption and purchase of honey bee broods as food may be accessible in specialised markets where, for example, ethnic communities consume this type of food. However, in some markets, insects or products produced from insects are not readily accepted because of neophobia and disgust. The role of culinary chefs allied to traditional ways of preparing culinary dishes that include honey bee broods are relevant to motivate more people in western societies to consume of these types of food products.
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165
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Bas A, El SN. Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus). Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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166
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Sedgh‐Gooya S, Torki M, Darbemamieh M, Khamisabadi H, Abdolmohamadi A. Growth performance and intestinal morphometric features of broiler chickens fed on dietary inclusion of yellow mealworm (Tenebrio molitor) larvae powder. Vet Med Sci 2022; 8:2050-2058. [PMID: 35840325 PMCID: PMC9514467 DOI: 10.1002/vms3.881] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
BACKGROUND Climate change and the lack of conventional feed ingredients have made edible insects a highly nutritious alternative to feed production. The use of insects as food may help solve socio-economic and environmental problems around the world and be in line with the United Nations Sustainable Development Goals. OBJECTIVE In this study, the growth performance and intestinal morphology of broiler chickens were evaluated under the influence of adding different levels of Tenebrio molitor larvae meal (TM meal) to their diets. METHODS One hundred and eighty one-day-old broiler chickens were divided into three treatments and five replications (12 chickens/pen). The experimental diets included a control diet and treatments containing 2.5% and 5% TM meal, which were fed to birds in the starter (0-10 days) and grower (11-25 days) stages, and during the final period (26-42 days), all birds were fed a regular finisher diet. RESULTS The results showed that the diet containing TM meal had no remarkable effect on the mortality rate and feed intake of broilers (p > 0.05). In the starter period, the addition of 2.5% TM meal to broilers' diet increased body weight gain than the control group (p ≤ 0.05). Also, the use of 2.5% TM meal in the starter period showed a significant effect on reducing the feed conversion ratio, compared to the birds fed by the control diet (p ≤ 0.05). Besides, the height of the villus, the depth of the crypt and their ratio were not altered among the different treatments (p > 0.05). CONCLUSIONS Overall, it can be concluded that TM meal could improve growth performance in the starter period and had no negative effects on broilers' performance and intestinal morphology in all the periods of the experiment.
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Affiliation(s)
- Shadi Sedgh‐Gooya
- Animal Science DepartmentCollege of Agriculture and Natural ResourcesRazi UniversityKermanshahIran
| | - Mehran Torki
- Animal Science DepartmentCollege of Agriculture and Natural ResourcesRazi UniversityKermanshahIran
| | - Maryam Darbemamieh
- Department of Plant ProtectionCollege of Agriculture and Natural ResourcesRazi UniversityKermanshahIran
| | - Hassan Khamisabadi
- Animal Science Department, Kermanshah Agricultural and Natural Resources Research and Education Center, Agricultural ResearchEducation and Extension Organization (AREEO)KermanshahIran
| | - Alireza Abdolmohamadi
- Animal Science DepartmentCollege of Agriculture and Natural ResourcesRazi UniversityKermanshahIran
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167
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Schiel L, Wind C, Krueger S, Braun PG, Koethe M. Applicability of analytical methods for determining the composition of edible insects in German Food Control. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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168
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Séré A, Bougma A, Bazié BSR, Nikièma PA, Gnankiné O, Bassolé IHN. Nutritional and Functional Properties of Defatted Flour, Protein Concentrates, and Isolates of Brachytrupes membranaceus (Orthoptera: Gryllidae) (Drury: 1773) and Macrotermes subhyalinus (Isoptera: Blattodea) (Rambur: 1842) from Burkina Faso. INSECTS 2022; 13:764. [PMID: 36135465 PMCID: PMC9502247 DOI: 10.3390/insects13090764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/16/2022] [Accepted: 08/19/2022] [Indexed: 06/16/2023]
Abstract
Brachytrupes membranaceus and Macrotermes subhyalinus are edible insects in Burkina Faso. Our research aimed to evaluate the nutritional composition and functional properties of the defatted flours, protein concentrates, and isolates of Brachytrupes membranaceus and Macrotermes subhyalinus. Proximate and mineral composition were determined according to AOAC methods. The amino acid and fatty acid composition were determined by high-performance liquid chromatography (HPLC) and gas chromatography, respectively. The protein concentrates and isolates were obtained by solubilization, precipitation, and lyophilization. Macrotermes subhyalinus showed the highest protein (45.75 g/100 g), iron (11.76 mg/100 g), and zinc (13.18 mg/100 g) contents. The highest isoleucine and lysine contents, the best fat absorption (10.87 g/g), and foaming capacities (49.60%) were obtained with the isolate of Brachytrupes membranaceus. Consumption of Macrotermes subhyalinus could be used to fight or correct iron and zinc deficiencies. Macrotermes subhyalinus was a source of macronutrients and micronutrients, while the protein concentrates and isolates of Brachytrupes membranaceus were endowed with functional properties (fat absorption and foaming capacities).
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Affiliation(s)
- Aminata Séré
- Département de Biochimie Microbiologie, Université Joseph KI-Zerbo, Ouagadougou 03 B.P. 7021, Burkina Faso
| | - Adjima Bougma
- Département de Biochimie Microbiologie, Université Joseph KI-Zerbo, Ouagadougou 03 B.P. 7021, Burkina Faso
| | - Bazoin Sylvain Raoul Bazié
- Département de Biochimie Microbiologie, Université Joseph KI-Zerbo, Ouagadougou 03 B.P. 7021, Burkina Faso
| | - Philippe Augustin Nikièma
- Département de Biochimie Microbiologie, Université Joseph KI-Zerbo, Ouagadougou 03 B.P. 7021, Burkina Faso
| | - Olivier Gnankiné
- Département de Biologie et de Physiologie Animales, Université Joseph KI-Zerbo, Ouagadougou 03 B.P. 7021, Burkina Faso
| | - Imael Henri Nestor Bassolé
- Département de Biochimie Microbiologie, Université Joseph KI-Zerbo, Ouagadougou 03 B.P. 7021, Burkina Faso
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169
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Ha NI, Mun SK, Im SB, Jang HY, Jeong HG, Kang KY, Park KW, Seo KS, Ban SE, Kim KJ, Yee ST. Changes in Functionality of Tenebrio molitor Larvae Fermented by Cordyceps militaris Mycelia. Foods 2022; 11:foods11162477. [PMID: 36010477 PMCID: PMC9407045 DOI: 10.3390/foods11162477] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/10/2022] [Accepted: 08/15/2022] [Indexed: 11/18/2022] Open
Abstract
The Food and Agriculture Organization (FAO) has been estimating the potential of insects as human food since 2010, and for this reason, Tenebrio molitor larvae, also called mealworms, have been explored as an alternative protein source for various foods. In this study, in order to increase nutrient contents and improve preference as an alternative protein source, we fermented the T. molitor larvae by Cordyceps militaris mycelia. T. molitor larvae were prepared at optimal conditions for fermentation and fermented with C. militaris mycelia, and we analyzed T. molitor larvae change in functionality with proximate composition, β-glucan, cordycepin, adenosine, and free amino acids content. T. molitor larvae fermented by C. militaris mycelia showed higher total protein, total fiber, and β-glucan content than the unfermented larvae. In addition, the highest cordycepin content (13.75 mg/g) was observed in shaded dried T. molitor larvae fermented by C. militaris mycelia. Additionally, the isolated cordycepin from fermented T. molitor larvae showed similar cytotoxicity as standard cordycepin when treated with PC-9 cells. Therefore, we report that the optimized methods of T. molitor larvae fermented by C. militaris mycelia increase total protein, total fiber, β-glucan and produce the amount of cordycepin content, which can be contributed to healthy food and increase T. molitor larvae utilization.
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Affiliation(s)
- Neul-I Ha
- Department of Pharmacy, Sunchon National University, Jungang-Ro, Suncheon 549-742, Korea
- Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
| | - Seul-Ki Mun
- Department of Pharmacy, Sunchon National University, Jungang-Ro, Suncheon 549-742, Korea
| | - Seung-Bin Im
- Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
| | - Ho-Yeol Jang
- Suncheon Research Center for Bio Health Care, Jungang-Ro, Suncheon 57922, Korea
| | - Hee-Gyeong Jeong
- Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
| | - Kyung-Yun Kang
- Suncheon Research Center for Bio Health Care, Jungang-Ro, Suncheon 57922, Korea
| | - Kyung-Wuk Park
- Suncheon Research Center for Bio Health Care, Jungang-Ro, Suncheon 57922, Korea
| | - Kyoung-Sun Seo
- Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
| | - Seung-Eon Ban
- Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
| | - Kyung-Je Kim
- Jangheung Research Institute for Mushroom Industry, Jangheung 59338, Korea
| | - Sung-Tae Yee
- Department of Pharmacy, Sunchon National University, Jungang-Ro, Suncheon 549-742, Korea
- Correspondence: ; Tel.: +82-61-750-3752; Fax: +82-61-750-3708
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170
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Psarianos M, Ojha S, Schneider R, Schlüter OK. Chitin Isolation and Chitosan Production from House Crickets ( Acheta domesticus) by Environmentally Friendly Methods. Molecules 2022; 27:molecules27155005. [PMID: 35956955 PMCID: PMC9370203 DOI: 10.3390/molecules27155005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 11/26/2022] Open
Abstract
Alternative methods were evaluated for chitin isolation from Acheta domesticus. Chemical demineralization was compared to fermentation with Lactococcus lactis, citric acid treatment, and microwave treatment, leading to a degree of demineralization of 91.1 ± 0.3, 97.3 ± 0.8, 70.5 ± 3.5, and 85.8 ± 1.3%, respectively. Fermentation with Bacillus subtilis, a deep eutectic solvent, and enzymatic digestion were tested for chitin isolation, generating materials with less than half the chitin content when compared to alkaline deproteinization. Chitosan was produced on a large scale by deacetylation of the chitinous material obtained from two selected processes: the chemical treatment and an alternative process combining L. lactis fermentation with bromelain deproteinization. The chemical and alternative processes resulted in similar chitosan content (81.9 and 88.0%), antioxidant activity (59 and 49%), and degree of deacetylation (66.6 and 62.9%), respectively. The chitosan products had comparable physical properties. Therefore, the alternative process is appropriate to replace the chemical process of chitin isolation for industrial applications.
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Affiliation(s)
- Marios Psarianos
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
| | - Shikha Ojha
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
- Correspondence: ; Tel.: +49-(0)-331-5699-616
| | - Roland Schneider
- Department of Bioengineering, Leibniz-Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany
| | - Oliver K. Schlüter
- Quality and Safety of Food and Feed, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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171
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Maulu S, Langi S, Hasimuna OJ, Missinhoun D, Munganga BP, Hampuwo BM, Gabriel NN, Elsabagh M, Van Doan H, Abdul Kari Z, Dawood MA. Recent advances in the utilization of insects as an ingredient in aquafeeds: A review. ANIMAL NUTRITION 2022; 11:334-349. [PMID: 36329686 PMCID: PMC9618972 DOI: 10.1016/j.aninu.2022.07.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/30/2021] [Revised: 05/05/2022] [Accepted: 07/28/2022] [Indexed: 11/11/2022]
Abstract
The aquafeed industry continues to expand in response to the rapidly growing aquaculture sector. However, the identification of alternative protein sources in aquatic animal diets to replace conventional sources due to cost and sustainability issues remains a major challenge. Recently, insects have shown tremendous results as potential replacers of fishmeal in aquafeed. The present study aimed to review the utilization of insects in aquafeeds and their effects on aquatic animals' growth and feed utilization, immune response and disease resistance, and fish flesh quality and safety. While many insect species have been investigated in aquaculture, the black soldier fly (Hermetia illucens), and the mealworm (Tenebrio molitor) are the most studied and most promising insects to replace fishmeal in aquafeed. Generally, insect rearing conditions and biomass processing methods may affect the product's nutritional composition, digestibility, shelf life and required insect inclusion level by aquatic animals. Also, insect-recommended inclusion levels for aquatic animals vary depending on the insect species used, biomass processing method, and test organism. Overall, while an appropriate inclusion level of insects in aquafeed provides several nutritional and health benefits to aquatic animals, more studies are needed to establish optimum requirements levels for different aquaculture species at different stages of development and under different culture systems.
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172
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Laboratory experience with the microscopic method for the detection of insects in poultry feeds. J Vet Res 2022; 66:403-409. [PMID: 36349126 PMCID: PMC9597947 DOI: 10.2478/jvetres-2022-0040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 07/13/2022] [Indexed: 11/24/2022] Open
Abstract
Introduction The use of insects and their processed animal proteins (PAPs) for animal nutrition creates the need for research into methods useful for routine surveillance for their presence. The aim of this study was to evaluate a modified microscopic method for the detection of particles of insects in poultry feed. Material and Methods A total of 90 samples including PAP of insects (Hermetia illucens and Tenebrio molitor), poultry feeds produced with different levels (0–27%) of insect PAP content, and other poultry feeds spiked with insect PAP at 1% were investigated using a modified microscopic method with a double sedimentation protocol. Results Characteristic features of insects including cuticulae, muscles, bristles and tracheoles were determined in the microscopic images obtained. In all spiked samples, characteristic fragments of insects were detected. The fragments of muscle and tracheoles only indicated the presence of material from members of the insect class but could not facilitate identification of organisms to species level. Conclusion The results obtained with this double sedimentation protocol for the isolation of insect PAP from feed for poultry have shown that the method can be used in routine analysis.
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173
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Preparing a Personalized Meal by Using Soy, Cricket, and Egg Albumin Protein Based on 3D Printing. Foods 2022; 11:foods11152244. [PMID: 35954010 PMCID: PMC9367761 DOI: 10.3390/foods11152244] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 07/21/2022] [Accepted: 07/25/2022] [Indexed: 02/04/2023] Open
Abstract
Recently, personalized meals and customized food design by means of 3D printing technology have been considered over traditional food manufacturing methods. This study examined the effects of different proteins (soy, cricket, and egg albumin protein) in two concentrations (3% and 5%) on rheological, textural, and 3D printing characteristics. The textural and microstructural properties of different formulations were evaluated and compared. The addition of soy and cricket protein induced an increase in yield stress (τ₀), storage modulus (G′), and loss modulus (G″) while egg albumin protein decreased these parameters. The textural analysis (back extrusion and force of extrusion) demonstrated the relationship between increasing the amount of protein in the formula with an improvement in consistency and index of viscosity. These values showed a straight correlation with the printability of fortified formulas. 3D printing of the different formulas revealed that soy and cricket proteins allow the targeting of complex geometry with multilayers.
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174
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Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein. Foods 2022; 11:foods11142142. [PMID: 35885385 PMCID: PMC9324883 DOI: 10.3390/foods11142142] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 02/04/2023] Open
Abstract
The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. Cricket powder, which contains high protein (55.11, wt%), could be used as an alternative source to tackle those deficiencies in such bread. Hence, the study aimed to apply cricket powder in the whole wheat bread formula to enrich protein content, indispensable amino acids and determine their physico-chemical properties, consumers’ acceptance, and shelf-life storage. The results showed that all enriched bread presented high protein (18.97−25.94, wt%), fat (10.91−15.07, wt%), and ash (2.09−2.33, wt%) with the increment of the cricket powder than those of the control bread. Enriched breads’ crust colors were not significantly different (p > 0.05), while crumb colors were darker (L* = 55.64−64.48) compared to the control (L* = 69.98). Enriched bread had a hard texture and required a lot of chewing force compared to the control. Furthermore, all samples yielded a shelf-life of 5 days when monitoring the mold growth. From the results, the bread enriched with 20% cricket powder yielded the best consumers’ acceptance score of 77%. It was predominantly high in indispensable amino acids such as leucine, phenylalanine, lysine, and arginine. Therefore, cricket powder could be a novel alternative protein source and successfully utilized in whole wheat bread to enhance its protein content and indispensable amino acids with consumers’ acceptance responding to the current market trend.
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175
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Illa J, Yuguero O. An Analysis of the Ethical, Economic, and Environmental Aspects of Entomophagy. Cureus 2022; 14:e26863. [PMID: 35974846 PMCID: PMC9375121 DOI: 10.7759/cureus.26863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/14/2022] [Indexed: 11/21/2022] Open
Abstract
Population growth is causing a high demand for meat products, which, coupled with the current climate crisis, has fueled research into alternative protein sources. This review discusses the role of edible insects as an alternative protein source to complement our diet. We compare nutritional, environmental, economic, and food safety aspects between edible insects and current protein sources and conclude with a discussion on ethical considerations. Edible insects are a good protein source, with a higher average protein content than most protein-rich products we consume today. In addition, they provide fiber, fats such as monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), and essential amino acids and are also rich in some minerals and vitamins. Product safety is yet to be studied; however, they have a much lower environmental impact than other intensive livestock products. Moreover, the production of edible insects is not expected to be expensive. The consumption of edible insects is a good alternative to conventional animal foods in modern times: a major climate crisis accompanied by numerous societal inequalities due to population growth.
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Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
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Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
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177
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Laurent S, Jury V, de Lamballerie M, Fayolle F. Effect of two defatting processes on the physicochemical and flow properties of
Hermetia illucens
and
Tenebrio molitor
larvae powders. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sophie Laurent
- Oniris, Université de Nantes, CNRS GEPEA, UMR 6144 Nantes France
| | - Vanessa Jury
- Oniris, Université de Nantes, CNRS GEPEA, UMR 6144 Nantes France
| | | | - Francine Fayolle
- Oniris, Université de Nantes, CNRS GEPEA, UMR 6144 Nantes France
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178
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Giampieri F, Alvarez‐Suarez JM, Machì M, Cianciosi D, Navarro‐Hortal MD, Battino M. Edible insects: A novel nutritious, functional, and safe food alternative. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry Faculty of Sciences King Abdulaziz University Jeddah Saudi Arabia
- Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain
| | - José M. Alvarez‐Suarez
- Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías Universidad San Francisco de Quito Quito Ecuador
- King Fahd Medical Research Center King Abdulaziz University Jeddah Saudi Arabia
| | - Michele Machì
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
| | - Danila Cianciosi
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
| | - Maria D. Navarro‐Hortal
- Biomedical Research Centre, Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, Faculty of Pharmacy University of Granada Granada Spain
| | - Maurizio Battino
- Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
- International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China
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179
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Prieto Maradona M, Schlatter JR, van Loveren H, Ververis E, Knutsen HK. Safety of frozen and freeze-dried formulations of the lesser mealworm ( Alphitobius diaperinus larva) as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2022; 20:e07325. [PMID: 35814920 PMCID: PMC9251881 DOI: 10.2903/j.efsa.2022.7325] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on frozen and dried formulations from whole lesser mealworm (Alphitobius diaperinus larva) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The term lesser mealworm refers to the larval form of the insect species Alphitobius diaperinus. The NF comprises the frozen and freeze-dried formulations of the lesser mealworm as whole or in the form of a paste or powder. Apart from water in the frozen formulations (whole, paste), the main components of the NF are crude protein and fat, besides smaller amounts of digestible carbohydrates and fibre (chitin). The Panel notes that the levels of contaminants in the NF depend on the concentration of such substances in the insect feed. The Panel notes furthermore that the true protein levels in the NF are overestimated when using the nitrogen-to-protein conversion factor of 6.25, due to the presence of non-protein nitrogen from chitin. The applicant proposed to use the NF formulations added as an ingredient to various food products such as cereal bars, pasta, meat imitates and bakery products. The target population is the general population. Additionally, the applicant proposed to use the NF as a food supplement in adults. The Panel notes that, considering that the NF will not be the sole source of dietary protein, and the composition of the NF and the proposed conditions of use, the consumption of the NF is not nutritionally disadvantageous. The submitted subchronic 90-day toxicity study with the NF as testing material did not raise safety concerns. The Panel considers that the consumption of the NF may induce primary sensitisation and allergic reactions to lesser mealworm proteins and may cause allergic reactions in subjects with allergy to crustaceans and dust mites. Additionally, allergens from the feed may end up in the NF. Allergenicity aside, the Panel concludes that the NF is safe under the proposed uses and use levels.
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180
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Rovai D, Amin S, Lesniauskas R, Wilke K, Garza J, Lammert A. Are early adopters willing to accept frozen,
ready‐to‐cook
mealworms as a food source? J SENS STUD 2022. [DOI: 10.1111/joss.12774] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Dominic Rovai
- Department of Food Science and Nutrition California Polytechnic State University San Luis Obispo California USA
| | - Samir Amin
- Department of Food Science and Nutrition California Polytechnic State University San Luis Obispo California USA
| | | | | | - Jeff Garza
- Garza Consulting Grand Rapids Michigan USA
| | - Amy Lammert
- Department of Food Science and Nutrition California Polytechnic State University San Luis Obispo California USA
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181
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Riekkinen K, Väkeväinen K, Korhonen J. The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects. INSECTS 2022; 13:insects13070590. [PMID: 35886766 PMCID: PMC9321513 DOI: 10.3390/insects13070590] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/16/2022] [Accepted: 06/24/2022] [Indexed: 12/04/2022]
Abstract
Simple Summary The search of new sustainably produced protein sources for food and feed is vigorously under investigation. One promising possibility is to increase the use of edible insects as a part of our diet. The nutrient content of edible insects, in particular, a high content of good quality protein and unsaturated fatty acids with essential fatty acids, is an important health aspect when screening the most potential insect species for human consumption. Based on this review, the substrate affects the nutrient content of insects. Moreover, our correlation calculations demonstrated that the fatty acid content of the substrate influences the nutritional value of insects. In general, high content of unsaturated fatty acids in the substrate increased the amount of unsaturated fatty acids in insects. For example, the content of essential fatty acids, linoleic and alpha linolenic acids, can be raised by feeding insects with modified substrate. Thus, edible insects can be a healthy protein source to ease the increased demand for high quality food. Abstract Demand for new food sources and production methods is increasing due to overall population growth, as well as the aim towards more sustainable use of natural resources and circular economy. Edible insects already used in many parts of the world have recently attracted interest as a new protein source in Europe, and novel food acceptance procedures are ongoing in the European Union for several insect species. In this paper, the effects of substate on the nutritional value, especially the fatty acid composition, of edible insects were reviewed and correlation calculations performed. The nutritional value of edible insects is an important health aspect, in particular, a high content of good-quality protein and unsaturated fatty acids with essential fatty acids, and an optimal fatty acid n6/n3 ratio. On the basis of our findings, the nutrient content of insects can be modified by using a feed substrate carefully designed for each individual insect species. In addition, our correlation calculations demonstrated that the contents of linoleic and alpha linolenic acids in insects reflected the contents of these acids in the substrate. In conclusion, optimizing the composition and structure of the substrate and rearing conditions and duration for each insect species might also aid standardization of the nutritional composition of edible insects.
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182
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Kröncke N, Benning R. Determination of Moisture and Protein Content in Living Mealworm Larvae ( Tenebrio molitor L.) Using Near-Infrared Reflectance Spectroscopy (NIRS). INSECTS 2022; 13:560. [PMID: 35735897 PMCID: PMC9224910 DOI: 10.3390/insects13060560] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 05/31/2022] [Accepted: 06/19/2022] [Indexed: 02/01/2023]
Abstract
Yellow mealworm larvae (Tenebrio molitor L.) are a sustainable source of protein for food and feed. This study represents a new approach in analyzing changes in the nutritional composition of mealworm larvae using near-infrared reflectance spectroscopy (NIRS) combined with multivariate analysis. The moisture and protein content of living larvae were scanned with a near-infrared spectrometer using wavelengths from 1100 to 2100 nm. Different feeding groups with varying moisture sources and amount and the difference between low (50%) and high (75%) humidity were tested, and the influence on larval moisture and protein content was measured. A calibration was developed, with modified partial least squares as the regression method. The NIR spectra were influenced by the moisture and protein content of the larvae, because the absorbance values of the larval groups differed greatly. The coefficient of the determination of calibration (R2c) and prediction (R2p) were over 0.98 for moisture and over 0.94 for protein content. The moisture source and content also had a significant influence on the weight gain of the larvae. Consequently, significant differences in protein content could be determined, depending on the water supply available. With respect to wet weight, the larvae moisture content varied from 60 to 74% and protein content from 16 to 24%. This investigation revealed that with non-invasive NIRS online monitoring, the composition of insects can be continuously recorded and evaluated so that specific feeding can be carried out in the course of larval development and composition.
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Affiliation(s)
- Nina Kröncke
- Institute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, Germany;
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183
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Abril S, Pinzón M, Hernández-Carrión M, Sánchez-Camargo ADP. Edible Insects in Latin America: A Sustainable Alternative for Our Food Security. Front Nutr 2022; 9:904812. [PMID: 35711558 PMCID: PMC9196879 DOI: 10.3389/fnut.2022.904812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 04/19/2022] [Indexed: 12/20/2022] Open
Abstract
Nowadays, the food industry faces paramount challenges in different areas, since worldwide consumers are increasing every day, and at the same time, they are demanding new convenient products. Recent studies show that the current food production system is unsustainable over time and therefore is necessary to create new alternatives of production. New food trends are focused on the consumption of natural products, that have an eco-friendly production approach, and a beneficial nutritional profile for the consumer’s health. Hence, products are being created to not only have good organoleptic characteristics, but also to contain a wide variety of micro and macronutrients, and to be sustainable within their production. For this reason, the use of raw materials that satisfy the needs previously mentioned is being implemented. For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%. On the other hand, insects present an ease and sustainable production system, compared to livestock farming, since some of them feed with food waste generated by humans. In addition, require less food for their upbringing; insects can convert 2 kg of feed into 1 kg of insect mass, while cattle use 8 kg of feed to produce 1 kg of body weight. On the other hand, there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight. United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. Thus, the aim of this review work was to compile and investigate the edible insect’s alternatives in Latin America, as well as the commercially available or potential derivative products. We discussed the nutritional value of edible insects, and how they could contribute to food security.
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Affiliation(s)
- Silvana Abril
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - Mariana Pinzón
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - María Hernández-Carrión
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - Andrea Del Pilar Sánchez-Camargo
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
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184
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Bresciani A, Cardone G, Jucker C, Savoldelli S, Marti A. Technological Performance of Cricket Powder ( Acheta domesticus L.) in Wheat-Based Formulations. INSECTS 2022; 13:546. [PMID: 35735883 PMCID: PMC9224782 DOI: 10.3390/insects13060546] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 01/27/2023]
Abstract
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e., water absorption capacity, oil absorption capacity, water absorption index, water solubility index, and swelling power), foaming (i.e., foaming capacity and stability),emulsifying (emulsifying activity and emulsion stability), and rheological (during gluten aggregation, mixing, extension, and leavening) properties were investigated. Finally, bread and fresh pasta were prepared and characterized. Emulsifying activity, stability, and foaming capacity decreased in the presence of CP, whereas foaming stability and water solubility increased. The results on dough rheology highlighted the need to increase the amount of water, and to decrease the mixing and leavening time, to keep an acceptable bread volume. Indeed, 10% CP enrichment led to a product characterized by a similar volume and crumb hardness to the control (wheat flour). Despite the decrease in extensibility caused by CP, it was possible to produce fresh pasta enriched with CP, with the best cooking behavior obtained at a 5% replacement level.
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Affiliation(s)
| | | | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DEFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (A.B.); (G.C.); (C.J.); (S.S.)
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185
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Kępińska-Pacelik J, Biel W. Insects in Pet Food Industry-Hope or Threat? Animals (Basel) 2022; 12:1515. [PMID: 35739851 PMCID: PMC9219536 DOI: 10.3390/ani12121515] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 06/01/2022] [Accepted: 06/08/2022] [Indexed: 11/17/2022] Open
Abstract
Due to the increasing global population, the world cannot currently support the well-known techniques of food production due to their harmful effects on land use, water consumption, and greenhouse gas emissions. The key answer is a solution based on the use of edible insects. They have always been present in the diet of animals. They are characterized by a very good nutritional value (e.g., high protein content and contents of essential amino acids and fatty acids, including lauric acid), and products with them receive positive results in palatability tests. Despite the existing literature data on the benefits of the use of insects as a protein source, their acceptance by consumers and animal caregivers remains problematic. In spite of the many advantages of using insects in pet food, it is necessary to analyze the risk of adverse food reactions, including allergic reactions that may be caused by insect consumption. Other hazards relate to the contamination of insects. For example, they can be contaminated with anthropogenic factors during breeding, packaging, cooking, or feeding. These contaminants include the presence of bacteria, mold fungi, mycotoxins, and heavy metals. However, insects can be used in the pet food industry. This is supported by the evolutionary adaptation of their wild ancestors to the eating of insects in the natural environment. The chemical composition of insects also corresponds to the nutritional requirements of dogs. It should be borne in mind that diets containing insect and their effects on animals require careful analysis. The aim of this article is to discuss the nutritional value of insects and their possible applications in the nutrition of companion animals, especially dogs.
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Affiliation(s)
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
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186
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Valdés F, Villanueva V, Durán E, Campos F, Avendaño C, Sánchez M, Domingoz-Araujo C, Valenzuela C. Insects as Feed for Companion and Exotic Pets: A Current Trend. Animals (Basel) 2022; 12:1450. [PMID: 35681914 PMCID: PMC9179905 DOI: 10.3390/ani12111450] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/31/2022] [Accepted: 05/31/2022] [Indexed: 11/25/2022] Open
Abstract
The objective of this review was to carry out a comprehensive investigation of the benefits of incorporating insects as a pet food ingredient and the implications this can have in determining a market demand for insect-based pet foods. Black soldier fly larvae (Hermetia illucens), mealworm larvae (Tenebrio molitor) and adult house crickets (Acheta domesticus) are currently used in pet food. These insects are widely fed to exotic pets, mainly in whole, live or dehydrated formats. They are also incorporated as meal or fat and are offered to cats and dogs as dry or wet food and treats. Scientific studies about the use of insects for dog and cat feed are scarce. Most studies are in dogs. Research shows that insect nutrients, mainly amino acids, have high digestibility, are beneficial to health, do not have any detrimental effect on the gut microbiota and are accepted by dogs. In several countries, insects are approved for use in pet food and commercialization has spread throughout the world. Pet owners are willing to try foods made with insect meal for their pets. In conclusion, the use of insects in pet food is a reality that is taking on more and more prominence.
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Affiliation(s)
| | | | | | | | | | | | | | - Carolina Valenzuela
- Departamento de Fomento de la Producción Animal, Facultad de Ciencias Veterinarias y Pecuarias de la Universidad de Chile, La Pintana, Santiago 11735, Chile; (F.V.); (V.V.); (E.D.); (F.C.); (C.A.); (M.S.); (C.D.-A.)
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187
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Fortuna TM, Le Gall P, Mezdour S, Calatayud PA. Impact of invasive insects on native insect communities. CURRENT OPINION IN INSECT SCIENCE 2022; 51:100904. [PMID: 35304314 DOI: 10.1016/j.cois.2022.100904] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 06/14/2023]
Abstract
Several biophysical factors are leading to the loss of biodiversity, among them the dominance of exotic invasive species on native communities is important. Their dominance can lead to changes in the structure of insect communities, by competing and displacing native species to other crops or habitats. These changes can impact the herbivore's natural enemies in invaded areas by diverging them from suitable herbivores and altering their biological control process. The development of edible insects and derived products at an industrial scale can also have an impact on the local fauna by the risks of spillover and accidental release in nature. Several area-wide integrated pest management programs are also using the sterile insect technique to control insect pests and disease' vectors. This technique is becoming largely used; however, its application as 'non-intrusive to the environment' is controversial particularly when eradication is concerning species that are at the basis of food webs.
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Affiliation(s)
- Taiadjana M Fortuna
- Laboratoire Evolution, Génome, Comportement et Ecologie, UMR UPSaclay, CNRS 9191, IRD 247 Site IDEEV, 91190 Gif-sur-Yvette, France.
| | - Philippe Le Gall
- Laboratoire Evolution, Génome, Comportement et Ecologie, UMR UPSaclay, CNRS 9191, IRD 247 Site IDEEV, 91190 Gif-sur-Yvette, France
| | | | - Paul-André Calatayud
- Laboratoire Evolution, Génome, Comportement et Ecologie, UMR UPSaclay, CNRS 9191, IRD 247 Site IDEEV, 91190 Gif-sur-Yvette, France; International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
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188
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Carlos Ribeiro J, Telles Sposito Gonçalves A, Pinto Moura A, Varela P, Miguel Cunha L. Insects as food and feed in Portugal and Norway – cross-cultural comparison of determinants of acceptance. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104650] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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189
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Ma Y, Zhao S, Zhang X, Yang J, Gong J. Allergenicity of alcohol-soluble wasp pupal proteins and its impact on the gut microbiota. Clin Immunol 2022; 241:109069. [DOI: 10.1016/j.clim.2022.109069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 06/21/2022] [Accepted: 06/22/2022] [Indexed: 11/29/2022]
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190
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Attivi K, Mlaga KG, Agboka K, Tona K, Kouame YAE, Lin H, Tona K. Effect of fish meal replacement by black Soldier Fly (Hermetia illucens) larvae meal on serum biochemical indices, thyroid hormone and zootechnical performance of laying chickens. J APPL POULTRY RES 2022. [DOI: 10.1016/j.japr.2022.100275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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191
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Quinteros MF, Martínez J, Barrionuevo A, Rojas M, Carrillo W. Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate ( Gryllus assimilis). BIOLOGY 2022; 11:776. [PMID: 35625504 PMCID: PMC9138711 DOI: 10.3390/biology11050776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/08/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022]
Abstract
Edible insects can represent an alternative to obtain high-quality proteins with positive biological properties for human consumption. Cricket flour (Gryllus assimilis) was used to obtain cricket protein concentrate (CPC) using pHs (10.0 and 12.0) of extraction and pHs (3.0, 4.0, 5.0, and 6.0) of isoelectric precipitation (pI). Protein content, water and oil absorption capacity, protein solubility, antioxidant, and anti-inflammatory activities were determined. In addition, the protein profile was characterized by electrophoresis and the in vitro CPC digestibility was evaluated. Cricket flour presented 45.75% of protein content and CPC 12-5.0 presented a value of 71.16% protein content using the Dumas method. All samples were more soluble at pH 9.0 and 12.0. CPC 12-3.0 presented a percentage of water-binding capacity (WBC) of 41.25%. CPC 12-6.0 presented a percentage of oil-binding capacity (OBC) of 72.93%. All samples presented a high antioxidant and anti-inflammatory activity. CPC 12-4.0 presented a value FRAP of 70,034 umol trolox equivalents (TE)/g CPC, CPC 12-6.0 presented a value ABTS of 124,300 umol TE/g CPC and CPC 10-3.0 presented a DPPH value of 68,009 umol TE/g CPC. CPC 10-6.0 and CPC 12-6.0 presented high anti-inflammatory activity, with values of 93.55% and 93.15% of protection, respectively. CPCs can be used as functional ingredients in the food industry for their excellent functional and biological properties.
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Affiliation(s)
| | - Jenny Martínez
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Alejandra Barrionuevo
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Marcelo Rojas
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Wilman Carrillo
- Departamento de Ingeniería Rural y Agroalimentaria, Universidad Politécnica de Valencia, 46022 Valencia, Spain
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192
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Dragojlović D, Đuragić O, Pezo L, Popović L, Rakita S, Tomičić Z, Spasevski N. Comparison of Nutritional Profiles of Super Worm ( Zophobas morio) and Yellow Mealworm ( Tenebrio molitor) as Alternative Feeds Used in Animal Husbandry: Is Super Worm Superior? Animals (Basel) 2022; 12:1277. [PMID: 35625124 PMCID: PMC9137835 DOI: 10.3390/ani12101277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/02/2022] [Accepted: 05/10/2022] [Indexed: 02/04/2023] Open
Abstract
Edible insects are acknowledged as a valuable nutritional source and promising alternative to traditional feed ingredients, while the optimization of rearing conditions is required for their wider utilization in the animal feed industry. The main goal of this study was to compare and optimize the rearing conditions of the two species' larvae and identify the most favorable nutritive composition of the full-fat larval meal. For that purpose, Tenebrio molitor (TM) and Zophobas morio (ZM) were reared on three different substrates and harvested after three time periods. An artificial neural network (ANN) with multi-objective optimization (MOO) was used to investigate the influence between the observed parameters as well as to optimize and determine rearing conditions. The optimization of the larval rearing conditions showed that the best nutritive composition of full-fat larval meal was obtained for ZM larvae reared on a mixture of cabbage, carrot and flaxseed and harvested after 104 days. The best nutritive composition contained 39.52% protein, 32% crude fat, 44.01% essential amino acids, 65.21 mg/100 g Ca and 651.15 mg/100 g P with a favorable ratio of 1.5 of n6/n3 fatty acids. Additionally, the incorporation of flaxseed in the larval diet resulted in an increase in C18:3n3 content in all samples.
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Affiliation(s)
- Danka Dragojlović
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Đ.); (S.R.); (Z.T.); (N.S.)
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Olivera Đuragić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Đ.); (S.R.); (Z.T.); (N.S.)
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Belgrade, Serbia;
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia;
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Đ.); (S.R.); (Z.T.); (N.S.)
| | - Zorica Tomičić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Đ.); (S.R.); (Z.T.); (N.S.)
| | - Nedeljka Spasevski
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia; (O.Đ.); (S.R.); (Z.T.); (N.S.)
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193
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Edible Insects’ Transformation for Feed and Food Uses: An Overview of Current Insights and Future Developments in the Field. Processes (Basel) 2022. [DOI: 10.3390/pr10050970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The integration of insect-derived extracts in feed and food products has become a field of growing interest in recent years. In this review, we collect different studies carried out on edible insects’ transformation processes and focus on the various treatment operations, extraction technologies, and solvents used in different processing steps. We include an overview of current insights into the different steps of the transformation process: insect reception, killing methods, pretreatments, storage, delipidation, protein extraction, as well as chitin and chitosan extraction. Finally, we reflect on the most important future challenges of this sector.
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194
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Dai J, Lov J, Martin-Arrowsmith PW, Gritsas A, Churchward-Venne TA. The acute effects of insect vs. beef-derived protein on postprandial plasma aminoacidemia, appetite hormones, appetite sensations, and energy intake in healthy young men. Eur J Clin Nutr 2022; 76:1548-1556. [PMID: 35538144 DOI: 10.1038/s41430-022-01157-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 11/09/2022]
Abstract
BACKGROUND/OBJECTIVES The purpose of this study was to evaluate the acute effects of ingesting beef- and insect-derived protein on postprandial plasma amino acid and appetite hormone concentrations, appetite sensations, and ad libitum energy intake. SUBJECTS/METHODS In a randomized, double-blind, crossover study, 20 young men (23 (SD: 4) y) completed two trials during which arterialized blood samples and VAS questionnaires were collected at baseline, and over 300-min after ingestion of beverages with similar energy and macronutrient content containing 25 g beef- or insect-derived (cricket) protein. Blood samples were analyzed for plasma amino acid and appetite hormone concentrations, while VAS questionnaires were applied to assess appetite sensations. After each trial, an ad libitum meal was immediately provided to assess energy intake. RESULTS Adjusted mean postprandial incremental area under the curve (iAUC) was greater for cricket vs. beef-derived protein for plasma leucine, branched-chain amino acid, and essential amino acid concentrations (all P < 0.0001). Adjusted mean postprandial iAUC for hunger was lower following beef (-3030 (SE: 860)) vs. cricket-derived (-1197 (SE: 525)) protein (Difference: -1833 (95% CI: -3358, -308); P = 0.02), but was not different for other appetite sensations or appetite hormones (all P > 0.05). Adjusted mean ad libitum energy intake was 4072 (SE: 292) and 4408 (SE: 316) kJ following beef- and cricket-derived protein (Difference: -336 (95% CI: -992, 320); P = 0.30). CONCLUSION Acute ingestion of cricket and beef-derived protein leads to differences in postprandial plasma amino acid concentrations, but elicits similar effects on appetite hormones, appetite sensations, and ad libitum energy intake in young men.
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Affiliation(s)
- Jiaying Dai
- Department of Kinesiology and Physical Education, McGill University, Montreal, QC, Canada
| | - Jamie Lov
- Department of Kinesiology and Physical Education, McGill University, Montreal, QC, Canada
| | | | - Ari Gritsas
- Research Institute of the McGill University Health Centre, Montreal, QC, Canada
| | - Tyler A Churchward-Venne
- Department of Kinesiology and Physical Education, McGill University, Montreal, QC, Canada. .,Research Institute of the McGill University Health Centre, Montreal, QC, Canada. .,Division of Geriatric Medicine, McGill University, Montreal, QC, Canada.
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195
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Can Karaca A, Nickerson M, Caggia C, Randazzo CL, Balange AK, Carrillo C, Gallego M, Sharifi-Rad J, Kamiloglu S, Capanoglu E. Nutritional and Functional Properties of Novel Protein Sources. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2067174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Cinzia Caggia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Cinzia L. Randazzo
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
- ProBioEtna srl, Spin off of Univesity of Catania, Catania, Italy
| | - Amjad K. Balange
- Technology, ICAR-Central Institute of Fisheries EducationDepartment of Post-Harvest, Mumbai, India
| | - Celia Carrillo
- Bromatología, Facultad de Ciencias, Universidad de BurgosÁrea de Nutrición y , Burgos, Spain
| | - Marta Gallego
- Departamento de Tecnología de Alimentos, Universitat Politècnica de València, Valencia, Spain
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Senem Kamiloglu
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Bursa, Turkey
- Science and Technology Application and Research Center (BITUAM), Bursa Uludag University, Bursa, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey
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196
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Borges MM, da Costa DV, Trombete FM, Câmara AKFI. Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100864] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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197
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Nakajima Y, Ogura A. Genomics and effective trait candidates of edible insects. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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198
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Fasce B, Ródenas L, López MC, Moya VJ, Pascual JJ, Cambra-López M. Nutritive Value of Wheat Bran Diets Supplemented With Fresh Carrots and Wet Brewers' Grains in Yellow Mealworm. JOURNAL OF INSECT SCIENCE (ONLINE) 2022; 22:7. [PMID: 35560003 PMCID: PMC9105008 DOI: 10.1093/jisesa/ieac022] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Indexed: 06/15/2023]
Abstract
We evaluated the effect of supplementation of a wheat bran (WB) diet with fresh carrots (FC) or wet brewer's grains (WBG) on the growth performance and chemical composition of Tenebrio molitor larvae. Additionally, a digestibility trial was performed to determine the nutritional value of the raw materials used. The control diet was based on WB-only. Two other diets were formulated in which WB was supplemented with FC (FC diet) or with WBG (WBG diet). The experiment was conducted in trays (12 per treatment) and lasted 90 d. Larval weight, feed intake, and excreted feces were controlled in each tray the experiment. The digestibility trial was performed from 48 to 62 d post-hatch. Results showed digestibility coefficients of ashes, crude protein, and gross energy were significantly higher in FC diet compared with the other diets. Consequently, both digestible energy (DE) and digestible protein (DP) contents of FC were also significantly higher than those obtained for WB and WBG diets (on av. +1.12 megajoule [MJ] DE and +9.15 g DP per kg dry matter [DM]; P < 0.003). Mealworms fed FC diet showed significantly higher final weight and average daily gain than those fed the WBG diet (+12.4%), being higher in WBG than in WB diet (+3.5%). Dietary treatment did not affect DM, ashes, ether extract, and crude protein content of mealworms obtained. Some dietary effects on amino acid and fatty acid composition were observed. This study provides novel data and a unique experimental approach to assess the nutritional value of raw materials in mealworms.
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Affiliation(s)
- B Fasce
- Feedect, Calle de la Buitrera, 6, 46180 Valencia, Spain
| | - L Ródenas
- Institute of Animal Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - M C López
- Institute of Animal Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - V J Moya
- Institute of Animal Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - J J Pascual
- Institute of Animal Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - M Cambra-López
- Institute of Animal Science and Technology, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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199
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Maradona MP, Schlatter JR, van Loveren H, Azzollini D, Knutsen HK. Safety of partially defatted house cricket ( Acheta domesticus) powder as a novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2022; 20:e07258. [PMID: 35592022 PMCID: PMC9104259 DOI: 10.2903/j.efsa.2022.7258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/23/2022] [Indexed: 11/15/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on defatted house cricket (Acheta domesticus) powder as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is proposed as dry powder. The main components of the NF are protein, fat and fibre (chitin). The Panel notes that the concentration of contaminants in the NF depends on the occurrence levels of these substances in the insect feed. The Panel further notes that there are no safety concerns regarding the stability of the NF if the NF complies with the proposed specification limits during its entire shelf life. The NF has a high protein content, although the true protein levels are overestimated when using the nitrogen-to-protein conversion factor of 6.25 due to the presence of non-protein nitrogen from chitin. The applicant proposed to use the NF as food ingredient in a number of food products. The target population proposed by the applicant is the general population. The Panel notes that, considering the composition of the NF and the proposed conditions of use, the consumption of the NF is not nutritionally disadvantageous. The Panel notes that no genotoxicity and no subchronic toxicity studies with the NF were provided by the applicant. Considering that no safety concerns arise from the history of use of the source of the NF (A. domesticus), and the limited difference between the whole insect and the partially defatted NF, the Panel identified no other safety concerns than allergenicity. The Panel considers that the consumption of the NF might trigger primary sensitisation to A. domesticus proteins and may cause allergic reactions in subjects allergic to crustaceans, mites and molluscs. Additionally, allergens from the feed may end up in the NF. That aside, the Panel concludes that the NF is safe under the proposed uses and use levels.
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200
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Almeida C, Murta D, Nunes R, Baby AR, Fernandes Â, Barros L, Rijo P, Rosado C. Characterization of lipid extracts from the Hermetia illucens larvae and their bioactivities for potential use as pharmaceutical and cosmetic ingredients. Heliyon 2022; 8:e09455. [PMID: 35637671 PMCID: PMC9142853 DOI: 10.1016/j.heliyon.2022.e09455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/06/2022] [Accepted: 05/12/2022] [Indexed: 11/18/2022] Open
Abstract
There is an increasingly growing demand for the use of natural and sustainable bioactives in the field of the pharmaceutical and cosmetic industries. The biomass from black soldier fly larvae (Hermetia illucens) can be viewed as an innovative source of compounds with high aggregate value and marketing potential due to the sustainable organic matter bioconversion process used as substrate for its development. This insect can be a source of lipid compounds with high added value, mainly due to its high content in fatty acids (FA) with potential applicability in the pharmaceutical and cosmetic industry. In this context, in this work different extraction methods were tested (decoction, microwaves, maceration and ultrasound), using water, acetone, n-hexane as extraction solvents, to evaluate yields of the BSF larvae lipid extracts, as well as their lipid profile, and a preliminary safety screening was conducted. Results show that despite using different extraction techniques and solvents, similar FA composition profiles were obtained. The lauric acid content (C12: 0) is elevated in all the extracts in relation to the other FA, ranging 37%-62%. The contents in palmitic (C16: 0) and oleic (C18: 1n-9) acids, were also high in all applied extraction methods. The omega-6 FA (ω-6 PUFAs), mainly linoleic acid (C18: 2n6c), were also identified in the lipid fraction of BSF larvae biomass, with a content variation between 4.5% and 17.7%, while the omega-3 group, namely α-Linolenic acid (C18: 3n3), presented values between 0.66% and 1.95%. None of the extracts presented toxicity in preliminary tests with the Artemia salina model. Through this study, it was possible to confirm that BSF larvae oil can be obtained by sustainable methods, containing a broad mixture of FA and being highly rich in lauric acid, with a promising skin care applicability.
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Affiliation(s)
- Cíntia Almeida
- Universidade Lusófona (CBIOS – Research Center for Biosciences & Health Technologies), Lisboa, Portugal
- Department of Biomedical Sciences, University of Alcalá, Ctra, Madrid-Barcelona, Km 33.600, Alcalá de Henares, 28871, Madrid, Spain
| | - Daniel Murta
- Ingredient Odyssey SA – EntoGreen, Rua Cidade de Santarém 140, 2005-079 Santarém, Portugal
- CiiEM – Centro de Investigação Interdisciplinar Egas Moniz, Campus Universitário, 2829-511 Caparica, Portugal
- Myrtus Unipessoal Lda, Monte Claro, Nisa, Portugal
| | - Rui Nunes
- Ingredient Odyssey SA – EntoGreen, Rua Cidade de Santarém 140, 2005-079 Santarém, Portugal
| | - André Rolim Baby
- Faculty of Pharmaceutical Sciences, Universidade de São Paulo, São Paulo, Brazil
| | - Ângela Fernandes
- Centro de Investigação da Montanha (CIMO), Intituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação da Montanha (CIMO), Intituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Rijo
- Universidade Lusófona (CBIOS – Research Center for Biosciences & Health Technologies), Lisboa, Portugal
| | - Catarina Rosado
- Universidade Lusófona (CBIOS – Research Center for Biosciences & Health Technologies), Lisboa, Portugal
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