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Fuso A, Leni G, Caligiani A. Unravelling the Influence of Extraction Techniques on Protein Yield and Nutritional Value in Lesser Mealworm Larvae. Molecules 2024; 29:4220. [PMID: 39275068 PMCID: PMC11397012 DOI: 10.3390/molecules29174220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2024] [Revised: 09/02/2024] [Accepted: 09/04/2024] [Indexed: 09/16/2024] Open
Abstract
In the present work, chemical and enzymatic assisted techniques were compared for protein extraction from lesser mealworm larvae (LM, Alphitobius diaperinus), recently approved as a novel food in the European Union. All extracts showed appreciable nutritional quality, with quantities of essential amino acids above the reference standard. Conventional alkali extraction allowed the isolation of only 73% of the protein, preserving the amino acid composition but potentially causing denaturation or racemisation. The "stepwise" method, following the Osborne fractionation, improved protein recovery to 91% by isolating four fractions with different solubility properties. Additionally, enzymatic hydrolysis using Bacillus licheniformis proteases was also tested, and it provided hydrolysates with an average degree of hydrolysis of 14%, making them a potential hypoallergenic solution. Overall, these findings indicate the ability to tailor the composition of LM protein to meet specific needs, offering promising prospects for the use of insect protein ingredients in various applications.
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Affiliation(s)
- Andrea Fuso
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze, 27/A, 43124 Parma, Italy
| | - Giulia Leni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Augusta Caligiani
- Department of Food and Drug, University of Parma, Parco Area Delle Scienze, 27/A, 43124 Parma, Italy
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2
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Jang J, Lee DW. Advancements in plant based meat analogs enhancing sensory and nutritional attributes. NPJ Sci Food 2024; 8:50. [PMID: 39112506 PMCID: PMC11306346 DOI: 10.1038/s41538-024-00292-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2024] [Accepted: 07/23/2024] [Indexed: 08/10/2024] Open
Abstract
The burgeoning demand for plant-based meat analogs (PBMAs) stems from environmental, health, and ethical concerns, yet replicating the sensory attributes of animal meat remains challenging. This comprehensive review explores recent innovations in PBMA ingredients and methodologies, emphasizing advancements in texture, flavor, and nutritional profiles. It chronicles the transition from soy-based first-generation products to more diversified second- and third-generation PBMAs, showcasing the utilization of various plant proteins and advanced processing techniques to enrich sensory experiences. The review underscores the crucial role of proteins, polysaccharides, and fats in mimicking meat's texture and flavor and emphasizes research on new plant-based sources to improve product quality. Addressing challenges like production costs, taste, texture, and nutritional adequacy is vital for enhancing consumer acceptance and fostering a more sustainable food system.
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Affiliation(s)
- Jiwon Jang
- Graduate Program in Bio-industrial Engineering, Yonsei University, Seoul, 03722, South Korea
| | - Dong-Woo Lee
- Graduate Program in Bio-industrial Engineering, Yonsei University, Seoul, 03722, South Korea.
- Department of Biotechnology, Yonsei University, Seoul, 03722, South Korea.
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3
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Chaipoot S, Phongphisutthinant R, Wiriyacharee P, Kanthakat G, Wongwatcharayothin W, Somjai C, Danmek K, Chuttong B. Application of Carboxymethyl Cellulose and Glycerol Monostearate as Binder Agents for Protein Powder Production from Honey Bee Brood Using Foam-Mat Drying Technique. Foods 2024; 13:2265. [PMID: 39063350 PMCID: PMC11276076 DOI: 10.3390/foods13142265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/01/2024] [Accepted: 07/16/2024] [Indexed: 07/28/2024] Open
Abstract
This study investigates the development of protein powder from honey bee drone broods using foam-mat drying, a scalable method suitable for community enterprises, as well as the preservation of bee broods as a food ingredient. Initially, honey bee broods were pre-treated by boiling and steaming, with steamed bee brood (S_BB) showing the highest protein content (44.71 g/100 g dry basis). A factorial design optimized the powder formulation through the foam-mat drying process, incorporating varying concentrations of S_BB, glycerol monostearate (GMS), and carboxymethyl cellulose (CMC). The physicochemical properties of the resulting powder, including yield, color spaces, water activity, solubility, protein content, and total amino acids, were evaluated. The results showed that foam-mat drying produced a stable protein powder. The binders (CMC and GMS) increased the powder's yield and lightness but negatively affected the hue angle (yellow-brown), protein content, and amino acid content. The optimal quantities of the three variables (S_BB, GMS, and CMC) were determined to be 30 g, 6 g, and 1.5 g, or 80%, 16%, and 4%, respectively. Under this formulation, the protein powder exhibited a protein content of 19.89 g/100 g. This research highlights the potential of bee brood protein powder as a sustainable and nutritious alternative protein source, enhancing food diversification and security.
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Affiliation(s)
- Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pairote Wiriyacharee
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (G.K.); (W.W.)
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand;
| | - Gochakorn Kanthakat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (G.K.); (W.W.)
| | | | - Chalermkwan Somjai
- Processing and Product Development Factory, The Royal Project Foundation, Chiang Mai 50100, Thailand;
| | - Khanchai Danmek
- School of Agriculture and Natural Resources, University of Phayao, Phayao 56000, Thailand;
| | - Bajaree Chuttong
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
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4
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Lado P, Rogers DC, Cernicchiaro N, Swistek S, Van Nest K, Shults P, Ewing RD, Okeson D, Brabec D, Cohnstaedt LW. Assessment of the USDA Biomass Harvest Trap (USDA-BHT) device as an insect harvest and mosquito surveillance tool. JOURNAL OF ECONOMIC ENTOMOLOGY 2024:toae095. [PMID: 38970358 DOI: 10.1093/jee/toae095] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 02/21/2024] [Accepted: 04/22/2024] [Indexed: 07/08/2024]
Abstract
Insects are a promising source of high-quality protein, and the insect farming industry will lead to higher sustainability when it overcomes scaling up, cost effectiveness, and automation. In contrast to insect farming (raising and breeding insects as livestock), wild insect harvesting (collecting agricultural insect pests), may constitute a simple sustainable animal protein supplementation strategy. For wild harvest to be successful sufficient insect biomass needs to be collected while simultaneously avoiding the collection of nontarget insects. We assessed the performance of the USDA Biomass Harvest Trap (USDA-BHT) device to collect flying insect biomass and as a mosquito surveillance tool. The USDA-BHT device was compared to other suction traps commonly used for mosquito surveillance (Centers for Disease Control and Prevention (CDC) light traps, Encephalitis virus surveillance traps, and Biogents Sentinel traps). The insect biomass harvested in the USDA-BHT was statistically higher than the one harvested in the other traps, however the mosquito collections between traps were not statistically significantly different. The USDA-BHT collected some beneficial insects, although it was observed that their collection was minimized at night. These findings coupled with the fact that sorting time to separate the mosquitoes from the other collected insects was significantly longer for the USDA-BHT, indicate that the use of this device for insect biomass collection conflicts with its use as an efficient mosquito surveillance tool. Nevertheless, the device efficiently collected insect biomass, and thus can be used to generate an alternative protein source for animal feed.
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Affiliation(s)
- Paula Lado
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), P.O. Box 1807, Manhattan, KS 66505, USA
| | - D Christopher Rogers
- Kansas Biological Survey, and The Biodiversity Institute, University of Kansas, Lawrence, KS 66047, USA
| | - Natalia Cernicchiaro
- College of Veterinary Medicine, Kansas State University, Manhattan, KS 66506, USA
| | - Sabrina Swistek
- College of Veterinary Medicine, Mississippi State University, Mississippi State, MS 39762, USA
| | - Kortnee Van Nest
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), P.O. Box 1807, Manhattan, KS 66505, USA
- College of Veterinary Medicine, Kansas State University, Manhattan, KS 66506, USA
| | - Phillip Shults
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), 1515 College Ave., Manhattan, KS 66502, USA
| | - Robert D Ewing
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), P.O. Box 1807, Manhattan, KS 66505, USA
| | - Danelle Okeson
- Rolling Hills Zoo, 625 N Hedville Road, Salina, KS 67401, USA
| | - Daniel Brabec
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), 1515 College Ave., Manhattan, KS 66502, USA
| | - Lee W Cohnstaedt
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), P.O. Box 1807, Manhattan, KS 66505, USA
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5
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Cohnstaedt LW, Lado P, Ewing R, Cherico J, Brabec D, Shults P, Arsi K, Donoghue AM, Wagner R, Chaskopoulou A. Harvesting insect pests for animal feed: potential to capture an unexploited resource. JOURNAL OF ECONOMIC ENTOMOLOGY 2024:toae131. [PMID: 38963917 DOI: 10.1093/jee/toae131] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/07/2024] [Accepted: 06/03/2024] [Indexed: 07/06/2024]
Abstract
The demand for animal protein grows as the human population increases. Technological and genetic advances in traditional animal agriculture will not produce enough protein to meet future needs without significant innovations such as the use of insects as protein sources. Insect farming is growing insects, whereas insect harvesting is collecting insects from their natural habitats to produce high-quality protein for animal feed or human food. Intensive agricultural environments produce tremendous quantities of pestiferous insects and with the right harvest technologies these insects can be used as a protein supplement in traditional animal daily rations. An avenue to exploit these insects is to use traps such as the United States Department of Agriculture-Biomass Harvest Trap (USDA-BHT) to efficiently attract, harvest, and store insects from naturally abundant agricultural settings. The modular design allows for a low cost, easy to build and fix device that is user friendly and has customizable attractants to target various pest species. Although insect harvesting faces substantial challenges, including insect biomass quantity, seasonal abundance and preservation, food safety, and economic and nutritional evaluation, the potential for utilizing these pests for protein shows tremendous promise. In this forum, insect harvesting is discussed, including its potential, limitations, challenges, and research needs. In addition, the use of a mass trapping device is discussed as a tool to increase the biomass of insects collected from the environment.
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Affiliation(s)
- Lee W Cohnstaedt
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Paula Lado
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Robert Ewing
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Jason Cherico
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Daniel Brabec
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Phillip Shults
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Komala Arsi
- Poultry Production and Product Safety Research, USDA Agricultural Research Service (ARS), UNIV ARK, Fayetteville AR, USA
| | - Ann M Donoghue
- Poultry Production and Product Safety Research, USDA Agricultural Research Service (ARS), UNIV ARK, Fayetteville AR, USA
| | - Roy Wagner
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
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6
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Cohnstaedt LW, Lado P, Ewing R, Cherico J, Brabec D, Shults P, Wagner R, Chaskopoulou A. Conceptualization, design, and construction of a novel insect mass trapping device: the USDA Biomass Harvest Trap (USDA-BHT). JOURNAL OF ECONOMIC ENTOMOLOGY 2024:toae129. [PMID: 38963914 DOI: 10.1093/jee/toae129] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/07/2024] [Accepted: 06/03/2024] [Indexed: 07/06/2024]
Abstract
The use of insects as animal feed has the potential to be a green revolution for animal agriculture as insects are a rich source of high-quality protein. Insect farming must overcome challenges such as product affordability and scalability before it can be widely incorporated as animal feed. An alternative is to harvest insect pests from the environment using mass trapping devices and use them as animal feed. For example, intensive agricultural environments generate large quantities of pestiferous insects and with the right harvest technologies, these insects can be used as a protein supplement in traditional animal daily rations. Most insect trapping devices are limited by the biomass they can collect. In that context, and with the goal of using wild collected insects as animal feed, the United States Department of Agriculture-Biomass Harvest Trap (USDA-BHT) was designed and built. The USDA-BHT is a valuable mass trapping device developed to efficiently attract, harvest, and store flying insects from naturally abundant agricultural settings. The trap offers a modular design with adjustable capabilities, and it is an inexpensive device that can easily be built with commonly available parts and tools. The USDA-BHT is also user-friendly and has customizable attractants to target various pest species.
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Affiliation(s)
- Lee W Cohnstaedt
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Paula Lado
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Robert Ewing
- National Bio and Agro-Defense Facility, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Jason Cherico
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Daniel Brabec
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Phillip Shults
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
| | - Roy Wagner
- Center for Grain and Animal Health Research, USDA Agricultural Research Service (ARS), Manhattan, KS, USA
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7
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Lee DY, Lee SY, Yun SH, Lee J, Mariano E, Park J, Choi Y, Han D, Kim JS, Hur SJ. Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review. Food Sci Anim Resour 2024; 44:1-18. [PMID: 38229865 PMCID: PMC10789558 DOI: 10.5851/kosfa.2023.e51] [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: 06/12/2023] [Revised: 07/28/2023] [Accepted: 08/18/2023] [Indexed: 01/18/2024] Open
Abstract
This study reviewed the current data presented in the literature on developing meat analogs using plant-, insect-, and protein-derived materials and presents a conclusion on future perspectives. As a result of this study, it was found that the current products developed using plant-, insect-, and mycoprotein-derived materials still did not provide the quality of traditional meat products. Plant-derived meat analogs have been shown to use soybean-derived materials and beta-glucan or gluten, while insect-derived materials have been studied by mixing them with plant-derived materials. It is reported that the development of meat analogs using mycoprotein is somewhat insufficient compared to other materials, and safety issues should also be considered. Growth in the meat analog market, which includes products made using plant-, insect-, and mycoprotein-derived materials is reliant upon further research being conducted, as well as increased efforts for it to coexist alongside the traditional livestock industry. Additionally, it will become necessary to clearly define legal standards for meat analogs, such as their classification, characteristics, and product-labeling methods.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Division of Animal Science, Division of
Applied Life Science (BK21 Four), Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jinmo Park
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Yeongwoo Choi
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dahee Han
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jin Soo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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8
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Li M, Mao C, Li X, Jiang L, Zhang W, Li M, Liu H, Fang Y, Liu S, Yang G, Hou X. Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods 2023; 12:4073. [PMID: 38002131 PMCID: PMC10670618 DOI: 10.3390/foods12224073] [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: 10/08/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.
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Affiliation(s)
- Mengjiao Li
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Chengjuan Mao
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Xin Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Lei Jiang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Wen Zhang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Mengying Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Huixue Liu
- College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China;
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
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9
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Eke M, Tougeron K, Hamidovic A, Tinkeu LSN, Hance T, Renoz F. Deciphering the functional diversity of the gut microbiota of the black soldier fly (Hermetia illucens): recent advances and future challenges. Anim Microbiome 2023; 5:40. [PMID: 37653468 PMCID: PMC10472620 DOI: 10.1186/s42523-023-00261-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Accepted: 08/23/2023] [Indexed: 09/02/2023] Open
Abstract
Bioconversion using insects is a promising strategy to convert organic waste (catering leftovers, harvest waste, food processing byproducts, etc.) into biomass that can be used for multiple applications, turned into high added-value products, and address environmental, societal and economic concerns. Due to its ability to feed on a tremendous variety of organic wastes, the black soldier fly (Hermetia illucens) has recently emerged as a promising insect for bioconversion of organic wastes on an industrial scale. A growing number of studies have highlighted the pivotal role of the gut microbiota in the performance and health of this insect species. This review aims to provide a critical overview of current knowledge regarding the functional diversity of the gut microbiota of H. illucens, highlighting its importance for bioconversion, food safety and the development of new biotechnological tools. After providing an overview of the different strategies that have been used to outline the microbial communities of H. illucens, we discuss the diversity of these gut microbes and the beneficial services they can provide to their insect host. Emphasis is placed on technical strategies and aspects of host biology that require special attention in the near future of research. We also argue that the singular digestive capabilities and complex gut microbiota of H. illucens make this insect species a valuable model for addressing fundamental questions regarding the interactions that insects have evolved with microorganisms. By proposing new avenues of research, this review aims to stimulate research on the microbiota of a promising insect to address the challenges of bioconversion, but also fundamental questions regarding bacterial symbiosis in insects.
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Affiliation(s)
- Maurielle Eke
- Biodiversity Research Centre, Earth and Life Institute, UCLouvain, 1348, Louvain-la-Neuve, Belgium
- Department of Biological Sciences, University of Ngaoundéré, PO BOX 454, Ngaoundéré, Cameroon
| | - Kévin Tougeron
- UMR CNRS 7058 EDYSAN (Ecologie et Dynamique des Systèmes Anthropisés), Université de Picardie Jules Verne, Amiens, 80039 France
- Research Institute in Bioscience, Université de Mons, Mons, 7000 Belgium
| | - Alisa Hamidovic
- Biodiversity Research Centre, Earth and Life Institute, UCLouvain, 1348, Louvain-la-Neuve, Belgium
| | - Leonard S. Ngamo Tinkeu
- Department of Biological Sciences, University of Ngaoundéré, PO BOX 454, Ngaoundéré, Cameroon
| | - Thierry Hance
- Biodiversity Research Centre, Earth and Life Institute, UCLouvain, 1348, Louvain-la-Neuve, Belgium
| | - François Renoz
- Biodiversity Research Centre, Earth and Life Institute, UCLouvain, 1348, Louvain-la-Neuve, Belgium
- Institute of Agrobiological Sciences, National Agriculture and Food Research Organization (NARO), Tsukuba, 305-8634 Japan
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10
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Matiza Ruzengwe F, Manditsera FA, Madimutsa ON, Macheka L, Kembo G, Fiore A, Ledbetter M, Mubaiwa J. Optimising mopane worm ( Gonimbrasia belina) processing for improved nutritional and microbial quality. JOURNAL OF INSECTS AS FOOD AND FEED 2023; 9:1187-1197. [PMID: 37997599 PMCID: PMC7615328 DOI: 10.3920/jiff2022.0046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Mopane worms (Gonimbrasia belina) is an important source of food and contribute to the nutrition of people who consume them. However, the traditional processing methods may have detrimental effects on the nutritional value and should also guarantee microbial quality. In this study, the nutritional composition and microbial quality of mopane worms processed under different boiling time (0-20 min) and drying temperature (40-60 °C) conditions were investigated and optimised using response surface methodology. An increase in the boiling time at the lowest drying temperature resulted in an increase in protein content and reduction in coliform counts. The optimum conditions of boiling for 20 min and drying at 40 °C resulted in mopane worms with a protein content of 49.4% DW and coliform counts <1.5 log cfu/g. In addition, high concentrations of crude fibre (13.6% DW) and fat (20.2% DW), as well as Fe (19.0 mg/100 g) and Zn (17.9 mg/100 g) were also recorded. A decrease in the total bacterial count, Escherichia coli and yeasts and moulds at the boiling time ≥20 min irrespective of the drying temperature suggested that exposure to heat reduced the microbial growth and contamination. Reduction of the mopane worms' moisture content (<7%) due to drying further slowed down the rate of microbial growth. The optimal processing conditions (boiling for 20 min and drying at 40 °C) are recommended for pretreatment of mopane worms prior to further processing into various products.
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Affiliation(s)
- F Matiza Ruzengwe
- Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
| | - F A Manditsera
- Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
| | - O N Madimutsa
- Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
| | - L Macheka
- Centre for Innovation and Technology Transfer, Marondera University of Agricultural Sciences and Technology, P.O Box 35, Marondera, Zimbabwe
| | - G Kembo
- Food and Nutrition Council of Zimbabwe, 1574 Alpes Road, Hatcliffe, Harare, Zimbabwe
| | - A Fiore
- School of Applied Science, Division of Engineering and Food Science, Abertay University, Bell St, Dundee DD1 1HG, United Kingdom
| | - M Ledbetter
- School of Applied Science, Division of Engineering and Food Science, Abertay University, Bell St, Dundee DD1 1HG, United Kingdom
| | - J Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
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11
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Belhadj Slimen I, Yerou H, Ben Larbi M, M’Hamdi N, Najar T. Insects as an alternative protein source for poultry nutrition: a review. Front Vet Sci 2023; 10:1200031. [PMID: 37662983 PMCID: PMC10470001 DOI: 10.3389/fvets.2023.1200031] [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: 04/04/2023] [Accepted: 07/27/2023] [Indexed: 09/05/2023] Open
Abstract
This review summarizes the most relevant scientific literature related to the use of insects as alternative protein sources in poultry diets. The black soldier fly, the housefly, the beetle, mealworms, silkworms, earthworms, crickets, and grasshoppers are in the spotlight because they have been identified as an important future source of sustainable animal proteins for poultry feeding. Insect meals meet poultry requirements in terms of nutritional value, essential amino acid composition, nutrient digestibility, and feed acceptance. Furthermore, they are enriched with antimicrobial peptides and bioactive molecules that can improve global health. Results from poultry studies suggest equivalent or enhanced growth performances and quality of end-products as compared to fish meal and soybean meal. To outline this body of knowledge, this article states established threads of research about the nutrient profiles and the digestibility of insect meals, their subsequent effects on the growth and laying performances of poultry as well as the quality of meat, carcass, and eggs. To fully exploit insect-derived products, the effects of insect bioactive molecules (antimicrobial peptides, fatty acids, and polysaccharides) were addressed. Furthermore, as edible insects are likely to take a meaningful position in the feed and food chain, the safety of their derived products needs to be ensured. Some insights into the current knowledge on the prevalence of pathogens and contaminants in edible insects were highlighted. Finally, the effect of insect farming and processing treatment on the nutritive value of insect larvae was discussed. Our overview reveals that using insects can potentially solve problems related to reliance on other food sources, without altering the growth performances and the quality of meat and eggs.
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Affiliation(s)
- Imen Belhadj Slimen
- Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Tunis, Tunisia
- Department of Animal Sciences, National Agronomic Institute of Tunisia, Carthage University, Tunis, Tunisia
| | - Houari Yerou
- Department of Agronomic Sciences, SNV Institute, Mustapha Stambouli University, Mascara, Algeria
- Laboratory of Geo Environment and Development of Spaces, Mascara University, Mascara, Algeria
| | - Manel Ben Larbi
- Higher School of Agriculture, University of Carthage, Mateur, Tunisia
| | - Naceur M’Hamdi
- Research Laboratory of Ecosystems and Aquatic Resources, National Agronomic Institute of Tunisia, Carthage University, Tunis, Tunisia
| | - Taha Najar
- Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Tunis, Tunisia
- Department of Animal Sciences, National Agronomic Institute of Tunisia, Carthage University, Tunis, Tunisia
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12
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Tanga CM, Kababu MO. New insights into the emerging edible insect industry in Africa. Anim Front 2023; 13:26-40. [PMID: 37583795 PMCID: PMC10425149 DOI: 10.1093/af/vfad039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2023] Open
Affiliation(s)
- Chrysantus M Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Margaret O Kababu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
- School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology (JOOUST), P.O. BOX 210, Bondo, Kenya
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13
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Gnana Moorthy Eswaran U, Karunanithi S, Gupta RK, Rout S, Srivastav PP. Edible insects as emerging food products-processing and product development perspective. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2105-2120. [PMID: 37273559 PMCID: PMC10232397 DOI: 10.1007/s13197-022-05489-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2022] [Accepted: 05/15/2022] [Indexed: 06/06/2023]
Abstract
Edible insects (EI) are also becoming as a part of the diet due to their nutritional value and health benefits in many regions of the world. These EI are inexhaustible sources accessible by garnering from the wild with high feed conversion efficiency. Appreciating the budding of EI in justifiable food production, enlightening food security and biodiversity conversion, is promising a sufficient supply of the insect resource for future food to the world. These insects are processed to develop new products, improve organoleptic and nutritional parameters as well as the extension of shelf life. In this review, we discuss the edible insect characteristics, the potential application of EI in food industry, processing, pretreatments, drying, extraction of edible compounds like protein, lipid and chitin various food products formulation, safety regulation. Availability of broad nutritional spectrum of EI includes protein, mono and poly unsaturaturated fatty acids, amino acids, vitamins, amino aids and minerals has been used as an ingredient in development of various forms of food products such as flours in the form of whole insect powder, protein isolate, canned products, extruded products, hard candies, spreads, liquor infusion, cookies and other products.
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Affiliation(s)
- U. Gnana Moorthy Eswaran
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Sangeetha Karunanithi
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Rakesh Kumar Gupta
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Srutee Rout
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
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14
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Dandadzi M, Musundire R, Muriithi A, Ngadze RT. Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternumdelgorguei). Heliyon 2023; 9:e18642. [PMID: 37576258 PMCID: PMC10413077 DOI: 10.1016/j.heliyon.2023.e18642] [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: 03/14/2023] [Revised: 06/10/2023] [Accepted: 07/24/2023] [Indexed: 08/15/2023] Open
Abstract
Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p < 0.05) increased the crude protein and fat content of the edible stink bugs with the highest values being recorded for the toasted samples (66.65 & 37.17% respectively). Highest Ca, K, Zn, Mg, Fe and P values were recorded after microwave drying. Reduction of 2.94 and 2.99 log cycles of the total viable count (TVC) was observed in oven and microwave dried edible stinkbugs. Toasting and microwave drying eliminated the yeasts and moulds, Enterobacteriaceae and lactic acid bacteria (LAB) in edible stinkbugs. The appearance, aroma, taste, texture and overall acceptability scores were in the same order for toasted > oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs.
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Affiliation(s)
- Melania Dandadzi
- School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya
- Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe
| | - Robert Musundire
- Research and Postgraduate Studies, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
| | - Alice Muriithi
- School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya
| | - Ruth T. Ngadze
- Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe
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15
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Yang J, Zhou S, Kuang H, Tang C, Song J. Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications. Crit Rev Food Sci Nutr 2023; 64:10361-10383. [PMID: 37341655 DOI: 10.1080/10408398.2023.2223644] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/22/2023]
Abstract
Edible insect products contain high-quality protein and other nutrients, including minerals and fatty acids. The consumption of insect food products is considered a future trend and a potential strategy that could greatly contribute to meeting food needs worldwide. However, insect proteins have the potential to be allergenic to insect consumers. In this review, the nutritional value and allergy risk of insect-derived foods, and the immune responses elicited by insect allergens are summarized and discussed. Tropomyosin and arginine kinase are the most important and widely known insect allergens, which induce Th2-biased immune responses and reduced the activity of CD4+T regulatory cells. Besides, food processing methods have been effectively improving the nutrients and characteristics of insect products. However, limited reviews systematically address the immune reactions to allergens present in edible insect proteins following treatment with food processing technologies. The conventional/novel food processing techniques and recent advances in reducing the allergenicity of insect proteins are discussed in this review, focusing on the structural changes of allergens and immune regulation.
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Affiliation(s)
- Jing Yang
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- School of Food Nutrition and Health (Hotpot) Modern Industry, Chongqing Technology and Business University, Chongqing, China
| | - Shuling Zhou
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Hong Kuang
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
| | - Chunhong Tang
- School of Environment and Resources, Chongqing Technology and Business University, Chongqing, China
- Chongqing Engineering Research Center for Processing & Storage of Distinct Agricultural Products, Chongqing Technology and Business University, Chongqing, China
- School of Food Nutrition and Health (Hotpot) Modern Industry, Chongqing Technology and Business University, Chongqing, China
| | - Jiajia Song
- College of Food Science, Southwest University, Chongqing, China
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16
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Akullo JO, Kiage‐Mokua BN, Nakimbugwe D, Ng'ang'a J, Kinyuru J. Color, pH, microbiological, and sensory quality of crickets ( Gryllus bimaculatus) flour preserved with ginger and garlic extracts. Food Sci Nutr 2023; 11:2838-2851. [PMID: 37324928 PMCID: PMC10261783 DOI: 10.1002/fsn3.3262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 01/24/2023] [Accepted: 01/27/2023] [Indexed: 03/06/2023] Open
Abstract
Although spices have been used in food for centuries, little is known about their use to preserve insect-based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, sensory quality, and acceptability. Sodium benzoate treated and untreated cricket flour was used as positive and negative controls, respectively. The flour was stored at ambient conditions and analyzed on 0, 30, and 60 days of storage. The pH, moisture content and color change increased during storage but remained within acceptable limits. The total microbial count, yeast and molds significantly decreased with storage duration (p ˂ .05), while fecal coliforms and Escherichia coli were not detected in any of the samples. At the end of the 60-day storage period, cricket flour treated with sodium benzoate and garlic extracts both had a significantly lowest population of yeast and molds (1.91 log cfu/g). On five point hedonic scale (1. Dislike extremely and 5. Like extremely), color (3.84 ± 0.86-2.55 ± 0.99), aroma (3.59 ± 1.09-2.40 ± 1.01), texture (4.11 ± 0.97-3.11 ± 0.97) and overall acceptability (3.77 ± 0.64-2.83 ± 1.01) sensory scores were all significantly high on day 0 and low on day 60 of storage, respectively. The study concluded that preserving crickets with garlic extracts significantly reduced the population of yeast and molds. Cricket flours were microbiologically safe and acceptable to consumers. Therefore, storage of cricket flour preserved with garlic and ginger extracts for longer periods is recommended. In addition, utilization of the preserved flour as an ingredient in different food applications is recommended to determine its suitability and sensory acceptability.
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Affiliation(s)
- Jolly Oder Akullo
- Department of Animal Production and Management, Faculty of Agriculture and Animal SciencesBusitema UniversitySorotiUganda
- Department of Human Nutrition Sciences, School of Food and Nutrition SciencesJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - Beatrice N. Kiage‐Mokua
- Department of Human Nutrition Sciences, School of Food and Nutrition SciencesJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio‐engineeringMakerere UniversityKampalaUganda
| | - Jeremiah Ng'ang'a
- Department of Food Science and Technology, School of Food and Nutrition SciencesJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
| | - John Kinyuru
- Department of Food Science and Technology, School of Food and Nutrition SciencesJomo Kenyatta University of Agriculture and TechnologyNairobiKenya
- African Institute for Capacity DevelopmentNairobiKenya
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17
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Krongdang S, Phokasem P, Venkatachalam K, Charoenphun N. Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry. Foods 2023; 12:foods12112162. [PMID: 37297407 DOI: 10.3390/foods12112162] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacterial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields.
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Affiliation(s)
- Sasiprapa Krongdang
- Faculty of Science and Social Sciences, Burapha University Sakaeo Campus, Sakaeo 27160, Thailand
| | - Patcharin Phokasem
- Bee Protection Laboratory, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, 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
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Chanthaburi 22170, Thailand
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18
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Paying for Sustainable Food Choices: The Role of Environmental Considerations in Consumer Valuation of Insect-Based Foods. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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19
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Aguilar-Toalá JE, Cruz-Monterrosa RG, Liceaga AM. Beyond Human Nutrition of Edible Insects: Health Benefits and Safety Aspects. INSECTS 2022; 13:insects13111007. [PMID: 36354831 PMCID: PMC9692588 DOI: 10.3390/insects13111007] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 10/26/2022] [Accepted: 10/27/2022] [Indexed: 05/30/2023]
Abstract
Nowadays, edible insects are considered an outstanding source of nutrients, primarily because they contain high-quality protein, amino acids, and vitamins. Insects are considered a promising alternative protein source towards alleviating future global food shortage problems due to their production considered as being more sustainable by using less agricultural land and water, as well as releasing a smaller amount of greenhouse gas emissions. However, other important aspects to consider about the consumption of edible insects include their health benefits and some safety aspects, which has been relatively overlooked. In this sense, edible insects contain bioactive compounds that can provide diverse bioactivities, such as antioxidant, antihypertensive, anti-inflammatory, antimicrobial, and immunomodulatory with a positive impact on human health. On the other hand, edible insects are a nutrient-rich food that can provide a perfect growth medium for diverse microorganisms, as well as possess some anti-nutritive factors. These two main aspects could represent food safety concerns for consumers. In this context, recent scientific evidence indicates that preservation methods, mainly thermal treatments, utilized in the cooking or processing of edible insects decreased the microbial levels and anti-nutritive factors, which suggests that edible insects do not represent a critical biological risk to humans. Besides, edible insects could have a positive effect on gut microbiota, either by their pre-biotic effect or their antimicrobial activity towards pathogens. Thus, this review is focused on studies related to the health benefits of edible insects and their isolated components, as well as discussion about potential issues related to their microbial content and anti-nutritive factors; this review will provide a synopsis on whether edible insects may be considered safe for human consumption.
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Affiliation(s)
- José E. Aguilar-Toalá
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico
| | - Rosy G. Cruz-Monterrosa
- Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana, Unidad Lerma, Av. de las Garzas 10, Col. El Panteón, Lerma de Villada 52005, Estado de México, Mexico
| | - Andrea M. Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, USA
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20
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Hassoun A, Cropotova J, Trif M, Rusu AV, Bobiş O, Nayik GA, Jagdale YD, Saeed F, Afzaal M, Mostashari P, Khaneghah AM, Regenstein JM. Consumer acceptance of new food trends resulting from the fourth industrial revolution technologies: A narrative review of literature and future perspectives. Front Nutr 2022; 9:972154. [PMID: 36034919 PMCID: PMC9399420 DOI: 10.3389/fnut.2022.972154] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Accepted: 07/15/2022] [Indexed: 12/11/2022] Open
Abstract
The growing consumer awareness of climate change and the resulting food sustainability issues have led to an increasing adoption of several emerging food trends. Some of these trends have been strengthened by the emergence of the fourth industrial revolution (or Industry 4.0), and its innovations and technologies that have fundamentally reshaped and transformed current strategies and prospects for food production and consumption patterns. In this review a general overview of the industrial revolutions through a food perspective will be provided. Then, the current knowledge base regarding consumer acceptance of eight traditional animal-proteins alternatives (e.g., plant-based foods and insects) and more recent trends (e.g., cell-cultured meat and 3D-printed foods) will be updated. A special focus will be given to the impact of digital technologies and other food Industry 4.0 innovations on the shift toward greener, healthier, and more sustainable diets. Emerging food trends have promising potential to promote nutritious and sustainable alternatives to animal-based products. This literature narrative review showed that plant-based foods are the largest portion of alternative proteins but intensive research is being done with other sources (notably the insects and cell-cultured animal products). Recent technological advances are likely to have significant roles in enhancing sensory and nutritional properties, improving consumer perception of these emerging foods. Thus, consumer acceptance and consumption of new foods are predicted to continue growing, although more effort should be made to make these food products more convenient, nutritious, and affordable, and to market them to consumers positively emphasizing their safety and benefits.
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Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation and Research (SAFIR), Arras, France
- Syrian Academic Expertise (SAE), Gaziantep, Turkey
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Ålesund, Norway
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Syke, Germany
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Genetics and Genetic Engineering, Faculty of Animal Science and Biotechnology, University of Animal Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Otilia Bobiş
- Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gulzar Ahmad Nayik
- Department of Food Science and Technology, Government Degree College, Shopian, India
| | - Yash D. Jagdale
- MIT School of Food Technology, MIT ADT University, Pune, India
| | - Farhan Saeed
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Department of Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dabrowski Institute of Agricultural and Food Biotechnology – State Research Institute, Warsaw, Poland
| | - Joe M. Regenstein
- Department of Food Science, Cornell University, Ithaca, NY, United States
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21
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Kim D, Oh I. The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies. Gels 2022; 8:gels8060355. [PMID: 35735700 PMCID: PMC9222694 DOI: 10.3390/gels8060355] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/02/2022] [Accepted: 06/03/2022] [Indexed: 01/27/2023] Open
Abstract
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties.
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22
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Liceaga AM. Edible insects, a valuable protein source from ancient to modern times. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:129-152. [PMID: 35940702 PMCID: PMC9107018 DOI: 10.1016/bs.afnr.2022.04.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The current COVID-19 pandemic has demonstrated that we are not prepared to deal with food security amid unexpected situations; the FAO (Food and Agriculture Organization) has stipulated that the future of our food & agriculture looks challenging toward the year 2050; primarily in response to the fact that global population is expected to increase by 9 billion people by 2050. Although entomophagy has been practiced by humans for thousands of years, until recently, edible insects have gained special attention due to their high nutritional value (particularly their high protein and essential amino acid content) and lower environmental impact that could help alleviate the global food demand. Edible insects are classified into eight main orders belonging to Blattodea (cockroaches and termites), Coleoptera (beetles), Diptera (flies), Hemiptera (cicadas, stink bugs), Hymenoptera (bees, wasps, ants), Lepidoptera (butterflies, moths), Odonata (dragonflies), and Orthoptera (crickets, grasshoppers, locusts). Several traditional cooking (e.g., boiling, roasting, sun-drying) and processing technologies (e.g., pasteurization, enzymatic proteolysis, high pressure processing) have shown that it is feasible to prepare safe and nutritious insects and/or foods with insects. Nevertheless, challenges associated with consumers acceptance to eat insects, as well as potential presence of anti-nutritive factors and allergens, need to be carefully evaluated as the industry grows in the coming years. Foreseeing such food shortages during pandemics and future food security concerns, consumers, scientists, and the food industry need to consider the value of farming insects as promising protein sources.
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Affiliation(s)
- Andrea M Liceaga
- Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, West Lafayette, IN, United States.
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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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Maiyo NC, Khamis FM, Okoth MW, Abong GO, Subramanian S, Egonyu JP, Xavier C, Ekesi S, Omuse ER, Nakimbugwe D, Ssepuuya G, Ghemoh CJ, Tanga CM. Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket ( Scapsipedus icipe) Meal for Food. Foods 2022; 11:1047. [PMID: 35407134 PMCID: PMC8998076 DOI: 10.3390/foods11071047] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/22/2022] [Accepted: 03/23/2022] [Indexed: 12/13/2022] Open
Abstract
Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4-4-folds), and energy (1.1-1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1-3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries.
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Affiliation(s)
- Nelly C. Maiyo
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Michael W. Okoth
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - George O. Abong
- Department of Food Science, Nutrition and Technology, University of Nairobi, P.O. Box 30197, Nairobi 00100, Kenya; (M.W.O.); (G.O.A.)
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - James P. Egonyu
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Cheseto Xavier
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Evanson R. Omuse
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Geoffrey Ssepuuya
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, Makerere University, Kampala P.O. Box 7062, Uganda; (D.N.); (G.S.)
| | - Changeh J. Ghemoh
- Centre for African Bio-Entrepreneurship (CABE), P.O. Box 25535, Nairobi 00603, Kenya;
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772, Nairobi 00100, Kenya; (N.C.M.); (F.M.K.); (S.S.); (J.P.E.); (C.X.); (S.E.); (E.R.O.)
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Matiza Ruzengwe F, Nyarugwe SP, Manditsera FA, Mubaiwa J, Cottin S, Matsungo TM, Chopera P, Ranawana V, Fiore A, Macheka L. Contribution of edible insects to improved food and nutrition security: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15570] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faith Matiza Ruzengwe
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Shingai P Nyarugwe
- Faculty of Health and Wellbeing University of Central Lancashire Preston PR1 2HE UK
| | - Faith A Manditsera
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Juliet Mubaiwa
- Department of Food Science and Technology Chinhoyi University of Technology P. Bag 7724 Chinhoyi Zimbabwe
| | - Sarah Cottin
- Division of Food and Drink School of Science Engineering and Technology Abertay University Dundee DD1 1HG UK
| | - Tonderayi M Matsungo
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Prosper Chopera
- Department of Nutrition Dietetics and Food Science Faculty of Science University of Zimbabwe P.O. Box MP 167 Harare Zimbabwe
| | - Viren Ranawana
- School of Health and Related Research University of Sheffield 30 Regent Street Sheffield S1 4DA UK
| | - Alberto Fiore
- School of Applied Science Division of Engineering and Food Science Abertay University Bell Street Dundee DD1 1HG UK
| | - Lesley Macheka
- Centre for Innovation and Technology Transfer Marondera University of Agricultural Sciences and Technology P. O Box 35 Marondera Zimbabwe
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Gutiérrez Román AIF, Laynes Zela PF, Acuña Payano RK, Nolasco Cárdenas OP, Santa-Cruz Carpio CM, Leiva Eriksson NR. Production of Sustainable Proteins Through the Conversion of Insects to Proteins Using Beauveria bassiana Cultures. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.760274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Various strategies are being suggested to solve the challenges in the food system, such as changing the source of nutrients, including the use of non-traditional food sources such as insects. Although insects are promoted as a cheap and sustainable source of protein, consumers are reluctant to eat them. The mycoproteins produced by fungi, on the other hand, are very well received and appreciated by consumers. Thus, in this work we have studied the use of the entomopathogenic fungi Beauveria bassiana (Ascomycota: Hypocreales) for the production of protein using insects as feed. B. bassiana was cultivated in culture medium containing entire insects from the species Eurysacca and Hypothenemus or single carbon sources such as glucose or laminarin from Laminaria digitata. The results showed that B. bassiana can produce up to 16-fold more biomass and 8-fold more protein when grown in insect-based medium than when grown in glucose. The results also indicated that the production of proteins continuously increased when B. bassiana was grown in medium containing insects, reaching its maximum at 9 days (up to 3 mg/mL). On the other hand, when cultivated in glucose-supplemented medium, the production of proteins was constantly low (~0.5 mg/mL). In conclusion, B. bassiana was a large biomass producer and exuded a large amount of protein when grown in medium containing insect powder, making it an ideal intermediate link between insects and protein. Furthermore, the proteins produced by fungi such as B. bassiana can be used in the food, health, and cosmetic industries.
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Preyer C, Davidowitz G. Editorial overview: The time is ripe for expanded research on mass production of insects as food and feed. CURRENT OPINION IN INSECT SCIENCE 2021; 48:viii-xi. [PMID: 34863514 DOI: 10.1016/j.cois.2021.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Affiliation(s)
- Cheryl Preyer
- North American Coalition for Insect Agriculture (NACIA), CEIF (the Center for Environmental Sustainability through Insect Farming - NSF I/UCRC), United States
| | - Goggy Davidowitz
- University of Arizona, Department of Entomology, Founder of HexaFeast, United States.
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