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Nsevolo Miankeba P, Taofic A, Kiatoko N, Mutiaka K, Francis F, Caparros Megido R. Protein Content and Amino Acid Profiles of Selected Edible Insect Species from the Democratic Republic of Congo Relevant for Transboundary Trade across Africa. INSECTS 2022; 13:994. [PMID: 36354818 PMCID: PMC9693131 DOI: 10.3390/insects13110994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 10/26/2022] [Accepted: 10/26/2022] [Indexed: 06/16/2023]
Abstract
This study analyzed the protein content of ten edible insect species (using the Dumas method), then focused on the amino acid (AA) profiles of the six major commercially relevant species using HPLC (high-pressure (or performance) liquid chromatography). The protein contents varied significantly from 46.1% to 52.9% (dry matter); the Orthoptera representative yielding both the highest protein content and the highest values in three essential amino acids (EAAs). Regarding Lepidoptera species, the protein content of Saturniidae varied more than for Notodontidae. Imbrasia ertli gave the best example of a species that could be suggested for dietary supplementation of cereal-based diets, as the sample contained the highest values in five EAAs and for the EAA index. Furthermore, first-limiting AAs in the selected insects have also been pointed out (based on a species-specific AA score), supporting that the real benefit from eating insects is correlated to a varied diet. Additionally, preliminary insights into AA distribution patterns according to taxa provided three clusters based on protein quality and should be completed further to help tailor prescriptions of dietary diets. Since the AA composition of the selected insects was close to the FAO/WHO EAA requirement pattern for preschool children and met the requirements of 40% EAAs with high ratio EAAs/NEAAs, the current study endorses reports of edible insects as nutrient-rich and sustainable protein sources.
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Affiliation(s)
- Papy Nsevolo Miankeba
- Faculté des Sciences Agronomiques, Université Pédagogique Nationale (UPN), Kinshasa 8815, Democratic Republic of the Congo
- Faculté des Sciences Agronomiques, Université de Kinshasa (UNIKIN), Kinshasa 15373, Democratic Republic of the Congo
- Unité d’Entomologie Fonctionnelle et Evolutive, Gembloux Agro-Bio Tech (ULiège), 5030 Gembloux, Belgium
| | - Alabi Taofic
- Unité d’Entomologie Fonctionnelle et Evolutive, Gembloux Agro-Bio Tech (ULiège), 5030 Gembloux, Belgium
| | - Nkoba Kiatoko
- International Centre of Insect Physiology and Ecology (ICIPE), Nairobi P.O. Box 30772-00100, Kenya
| | - Kambashi Mutiaka
- Faculté des Sciences Agronomiques, Université de Kinshasa (UNIKIN), Kinshasa 15373, Democratic Republic of the Congo
| | - Frédéric Francis
- Unité d’Entomologie Fonctionnelle et Evolutive, Gembloux Agro-Bio Tech (ULiège), 5030 Gembloux, Belgium
| | - Rudy Caparros Megido
- Unité d’Entomologie Fonctionnelle et Evolutive, Gembloux Agro-Bio Tech (ULiège), 5030 Gembloux, Belgium
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Noonim P, Rajasekaran B, Venkatachalam K. Effect of Palm Oil-Carnauba Wax Oleogel That Processed with Ultrasonication on the Physicochemical Properties of Salted Duck Egg White Fortified Instant Noodles. Gels 2022; 8:gels8080487. [PMID: 36005088 PMCID: PMC9407518 DOI: 10.3390/gels8080487] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/23/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The present study permutes edible palm oil (PO) into oleogel by incorporating carnauba wax (CW) at two different concentrations (5 g/100 g and 10 g/100 g, w/w) and processing using ultrasonication. The prepared oleogels (OG1: PO-CW (5 g/100 g); OG2: PO-CW (10 g/100 g); and OGU1: PO-CW (5 g/100 g) with ultrasonication, and OGU2: PO-CW (10 g/100 g) with ultrasonication) were compared with PO (control) to deep fry salted duck egg white (SDEW) fortified instant noodles. The impact of different frying mediums on the physicochemical properties of SDEW noodles was investigated. SDEW instant noodles that were fried using OGU and OG samples had a higher L* and b* but lower a* values than those that were fried in PO (p < 0.05). Among the oleogel-fried samples, noodles that were fried in OGU2 and OG2 effectively lowered the oil uptake and showed better cooking properties than OGU1- and OG1-fried noodles, respectively (p < 0.05). Textural attributes such as higher hardness, firmness, chewiness, tensile strength and elasticity, and lower stickiness were noticed in the samples that were fried in OGU, followed by OG and PO (p < 0.05). Scanning electron microstructure revealed a uniform and smoother surface of noodles fried in OGU and OG, whereas the PO-fried sample showed an uneven and rough surface with more bulges. Noodles were tested for fatty acid compositions, and the results found that oleogel-fried noodles retained more unsaturated fatty acids than the control (p < 0.05). During storage of the frying medium after frying the noodles, OGU and OG had higher oxidative stability with lower TBARS, PV, p-AnV, and Totox values than PO at room temperature for 12 days. Overall, using oleogel as frying media improved the physicochemical and nutritional properties of SDEW noodles. This finding could be beneficial for food industries to produce healthy fried food products for consumers.
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Affiliation(s)
- Paramee Noonim
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
| | - Bharathipriya Rajasekaran
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
- Correspondence: or
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Yingchutrakul M, Wasinnitiwong N, Benjakul S, Singh A, Zheng Y, Mubango E, Luo Y, Tan Y, Hong H. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022; 11:1318. [PMID: 35564045 PMCID: PMC9101759 DOI: 10.3390/foods11091318] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 12/19/2022] Open
Abstract
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.
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Affiliation(s)
- Manatsada Yingchutrakul
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Naphat Wasinnitiwong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Yanyan Zheng
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
| | - Elliot Mubango
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Johnson Esua O, Cheng JH, Sun DW. Novel technique for treating grass carp (Ctenopharyngodon idella) by combining plasma functionalized liquids and Ultrasound: Effects on bacterial inactivation and quality attributes. ULTRASONICS SONOCHEMISTRY 2021; 76:105660. [PMID: 34271395 PMCID: PMC8283328 DOI: 10.1016/j.ultsonch.2021.105660] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 06/27/2021] [Accepted: 06/30/2021] [Indexed: 05/03/2023]
Abstract
A novel technique for treating grass carp by combining plasma functionalized liquids and ultrasound to inactivate bacteria was developed. The effects of the plasma functionalized liquids (PFL) including plasma functionalized water (PFW) and buffer (PFB) and their respective combination with ultrasound treatment (USPFW and USPFB) on the oxidative and physical qualities of grass carp were also investigated. Individual applications of PFW and PFB significantly reduced the populations of Escherichia coli and Shewanella putrefaciens in the range of 0.31-1.18 log CFU/g, compared with the control with a reduction of 0.18 log CFU/g, while combined treatments of USPFW and USPFB presented additional reductions of 0.05-0.65 log CFU/g, with potential synergy demonstrated for PFW and ultrasound. The treatment resulted in improved biomedical index and nutritional value of fatty acids and lipids, protein structural unfolding, increased lipid oxidation and protein degradation with values within the acceptable limits, and the combined treatment was more effective for retarding the hardness reduction in grass carp, while the colour change was also significantly affected, resulting in increased whiteness. The results indicated that the combined treatments may be a promising approach to improving the quality of seafood products.
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Affiliation(s)
- Okon Johnson Esua
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Jun-Hu Cheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre, University College Dublin, National University of Ireland, Belfield, Dublin 4, Ireland.
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Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development. SUSTAINABILITY 2021. [DOI: 10.3390/su13126849] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.
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Lise CC, Marques C, Bonadimann FS, Pereira EA, Mitterer-Daltoé ML. Amino acid profile of food fishes with potential to diversify fish farming activity. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:383-388. [PMID: 33505083 PMCID: PMC7813907 DOI: 10.1007/s13197-020-04747-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2020] [Accepted: 08/18/2020] [Indexed: 11/24/2022]
Abstract
In Brazil, 47% of the fish farming correspond to the tilapia species, and the main producers are the south and northeast regions. This work aimed at characterizing the amino acid profile of three fishes with the potential for rearing and diversification in Brazil and worldwide. The fishes grass carp (Ctenopharyngodon idella), pacu (Piaractus mesopotamicus), and catfish (Ictalurus punctatus) were obtained from a rural property located in the city of Pato Branco, PR, Brazil, and analyzed regarding the amino acid composition through High-Performance Liquid Chromatography. The amino acid profile showed the presence of glutamic acid, followed by lysine, aspartic acid, and leucine as the most prominent amino acids for the three fishes. Among the studied species, the grass carp presented the highest content of essential amino acids, registering all values superior to the minimum recommendation standards determined by the Food and Agriculture Organization of the United Nations (FAO). The disclosure of the significant nutritional value presented by these species consolidate their protein quality and expand possibilities to improve the fish farming and development of derivative products.
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Affiliation(s)
- Carla Cristina Lise
- Master’s Program in Chemical and Biochemical Processes Technology, Department of Chemistry, Federal University of Technology of Parana, Km 01, Pato Branco, Paraná 85503-390 Brazil
| | - Caroline Marques
- Master’s Program in Chemical and Biochemical Processes Technology, Department of Chemistry, Federal University of Technology of Parana, Km 01, Pato Branco, Paraná 85503-390 Brazil
| | - Fátima Soares Bonadimann
- Master’s Program in Chemical and Biochemical Processes Technology, Department of Chemistry, Federal University of Technology of Parana, Km 01, Pato Branco, Paraná 85503-390 Brazil
| | - Edimir Andrade Pereira
- Master’s Program in Chemical and Biochemical Processes Technology, Department of Chemistry, Federal University of Technology of Parana, Km 01, Pato Branco, Paraná 85503-390 Brazil
| | - Marina Leite Mitterer-Daltoé
- Master’s Program in Chemical and Biochemical Processes Technology, Department of Chemistry, Federal University of Technology of Parana, Km 01, Pato Branco, Paraná 85503-390 Brazil
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