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Lampová B, Doskočil I, Šmíd P, Kouřimská L. Comparison of Cricket Protein Powder and Whey Protein Digestibility. Molecules 2024; 29:3598. [PMID: 39125003 PMCID: PMC11313836 DOI: 10.3390/molecules29153598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/26/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
With the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder. Cricket protein powder had a slightly lower protein content but higher fat content than whey protein powder. Although both contained all essential amino acids, their quantities varied. The most abundant essential amino acid was leucine in both samples. The essential amino acid index (EAAI) for cricket protein powder reached 79% when utilising crude protein for calculation. When using the amino acid sum calculation method, it increased by nearly 13%. The EAAI for whey protein was then 94% when calculated based on crude protein, with a slight increase observed when using the amino acid sum calculation method. Cricket protein exhibited a gradual increase in digestibility during intestinal digestion, reaching nearly 80%, whereas whey protein digestibility surpassed 97%. Despite the lower digestibility of cricket protein compared with whey protein, it remains sufficiently high for consideration as a valuable protein source. This study highlights the potential of cricket proteins and underscores the importance of assessing their protein content and digestibility in evaluating their nutritional value.
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Affiliation(s)
- Barbora Lampová
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (I.D.); (L.K.)
| | - Ivo Doskočil
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (I.D.); (L.K.)
| | - Petr Šmíd
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic;
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (I.D.); (L.K.)
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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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Rodríguez-Rodríguez M, Sánchez-Muros MJ, Vargas-García MDC, Varga ÁT, Fabrikov D, Barroso FG. The Effects of Slaughter Methods and Drying Temperatures on the Protein Hydrolysis of Black Soldier Fly Larvae Meal. Animals (Basel) 2024; 14:1709. [PMID: 38891756 PMCID: PMC11171332 DOI: 10.3390/ani14111709] [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: 05/05/2024] [Revised: 05/17/2024] [Accepted: 05/19/2024] [Indexed: 06/21/2024] Open
Abstract
In recent years, the potential of insects as a sustainable protein alternative to feed the growing world population has been explored. Differences in the ways insects are processed can affect their proximate composition and digestibility. This work studied the effects of the combination of different types of slaughter methods and drying temperatures on the proximate composition, organic matter digestibility (OMd), hydrolysis degree (DH/NH2 and DH/100 g DM), total hydrolysis (TH), and hygienic and sanitary characteristics of BSFL (black soldier fly larvae) meal. Four types of slaughter methods were used including freezing (F), blanching + freezing (B), Melacide® + freezing (M), and liquid nitrogen slaughter (N). Each of these was used with three drying temperatures (50, 70, and 90 °C). A negative correlation between the acid detergent fiber (ADF) and protein digestibility parameters was obtained. The most suitable drying temperature was 70 °C, as it produced higher values of protein digestibility (DH and TH), resulting in hygienic and sanitary conditions suitable for food use. Slaughtering with liquid nitrogen and blanching was more conducive to achieving high protein digestibility results than traditional freezing or the use of Melacide®.
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Affiliation(s)
- María Rodríguez-Rodríguez
- Department of Biology and Geology, CECOUAL, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain; (M.R.-R.); (F.G.B.)
| | - María José Sánchez-Muros
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain; (M.J.S.-M.); (D.F.)
| | - María del Carmen Vargas-García
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain; (M.J.S.-M.); (D.F.)
| | - Ágnes Timea Varga
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain; (M.J.S.-M.); (D.F.)
| | - Dmitri Fabrikov
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain; (M.J.S.-M.); (D.F.)
| | - Fernando García Barroso
- Department of Biology and Geology, CECOUAL, University of Almería, Carretera de Sacramento s/n, 04120 Almería, Spain; (M.R.-R.); (F.G.B.)
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Lampová B, Doskočil I, Kulma M, Kurečka M, Kouřimská L. Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis. Front Nutr 2024; 11:1399827. [PMID: 38883861 PMCID: PMC11179427 DOI: 10.3389/fnut.2024.1399827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Accepted: 05/16/2024] [Indexed: 06/18/2024] Open
Abstract
The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored. In the present study, we investigated the effects of various culinary treatments on the protein digestibility of two insect species, Tenebrio molitor and Gryllus assimilis. Our findings revealed that culinary treatments such as boiling, roasting, drying, and microwave heating significantly influenced the digestibility of both insect species. Notably, drying emerged as the most effective method, leading to a substantial increase in digestibility. Furthermore, we assessed protein quality using the digestible indispensable amino acid score (DIAAS) and found that the choice of the calculation method significantly influenced the evaluation of protein quality. By including the sum of the anhydrous amino acids, we eliminated the potential overestimation of protein content and obtained a more reliable assessment of protein quality. Our results underscore the importance of culinary treatments and calculation methods in determining the suitability of insects as protein sources for human nutrition.
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Affiliation(s)
- Barbora Lampová
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
| | - Ivo Doskočil
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
| | - Martin Kulma
- Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
| | - Michal Kurečka
- Department of Zoology and Fisheries, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
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Ronoh AK, Serrem CA, Tumwebaze SB, Were GM. Effect of fortifying sorghum and wheat with Longhorn grasshopper ( Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits. Food Sci Nutr 2024; 12:3492-3507. [PMID: 38726424 PMCID: PMC11077179 DOI: 10.1002/fsn3.4018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/21/2023] [Accepted: 01/26/2024] [Indexed: 05/12/2024] Open
Abstract
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.
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Affiliation(s)
- Amos Kipkemoi Ronoh
- Faculty of AgricultureUganda Martyrs UniversityNkoziUganda
- Institute of Food Bioresources TechnologyDedan Kimathi University of TechnologyNyeriKenya
| | - Charlotte Atsango Serrem
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Susan Balaba Tumwebaze
- Department of Forestry, Biodiversity & Tourism, School of Forestry, Environmental and Geographical SciencesMakerere UniversityKampalaUganda
| | - Gertrude Mercy Were
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
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Liang Z, Zhu Y, Leonard W, Fang Z. Recent advances in edible insect processing technologies. Food Res Int 2024; 182:114137. [PMID: 38519159 DOI: 10.1016/j.foodres.2024.114137] [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: 01/04/2024] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components.
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Affiliation(s)
- Zijian Liang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Yijin Zhu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - William Leonard
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Zhongxiang Fang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
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Muthee MW, Khamis FM, Cheseto X, Tanga CM, Subramanian S, Egonyu JP. Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.). Heliyon 2024; 10:e25331. [PMID: 38863875 PMCID: PMC11165241 DOI: 10.1016/j.heliyon.2024.e25331] [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: 03/09/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 06/13/2024] Open
Abstract
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.
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Affiliation(s)
- Marliyn W. Muthee
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
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Rodríguez-Rodríguez M, Sánchez-Muros MJ, Vargas-García MDC, Varga AT, Fabrikov D, Barroso FG. Evaluation of In Vitro Protein Hydrolysis in Seven Insects Approved by the EU for Use as a Protein Alternative in Aquaculture. Animals (Basel) 2023; 14:96. [PMID: 38200825 PMCID: PMC10778058 DOI: 10.3390/ani14010096] [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: 11/22/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 01/12/2024] Open
Abstract
Rapid population growth is leading to an increase in the demand for high-quality protein such as fish, which has led to a large increase in aquaculture. However, fish feed is dependent on fishmeal. It is necessary to explore more sustainable protein alternatives that can meet the needs of fish. Insects, due to their high protein content and good amino acid profiles, could be a successful alternative to fishmeal and soybean meal traditionally used in sectors such as aquaculture. In this work, seven species of insects (Hermetia illucens, Tenebrio molitor, Acheta domestica, Alphitobius diaperinus, Gryllodes sigillatus, Gryllus assimilis, and Musca domestica) approved by the European Union (UE) for use as feed for farmed animals (aquaculture, poultry, and pigs) were studied. Their proximate composition, hydrolysis of organic matter (OMd), hydrolysis of crude protein (CPd), degree of hydrolysis (DH/NH2 and DH/100 g DM), and total hydrolysis (TH) were analyzed. The results showed that Tenebrio molitor had digestibility similar to that of fishmeal, while Acheta domestica and Hermetia illucens provided similar digestibility to that of soybean meal. The acid detergent fiber (ADF) data were negatively correlated with all protein digestibility variables. The differences in the degree of hydrolysis (DH) results and the similarity in total hydrolysis (TH) results could indicate the slowing effects of ADF on protein digestibility. Further in vivo studies are needed.
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Affiliation(s)
- María Rodríguez-Rodríguez
- Department of Biology and Geology, CECOUAL, University of Almería, Carretera de Sacramento s/n, 04120 Almeria, Spain;
| | - María José Sánchez-Muros
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almeria, Spain; (M.J.S.-M.); (M.d.C.V.-G.); (A.T.V.); (D.F.)
| | - María del Carmen Vargas-García
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almeria, Spain; (M.J.S.-M.); (M.d.C.V.-G.); (A.T.V.); (D.F.)
| | - Agnes Timea Varga
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almeria, Spain; (M.J.S.-M.); (M.d.C.V.-G.); (A.T.V.); (D.F.)
| | - Dmitri Fabrikov
- Department of Biology and Geology, CEIMAR, University of Almería, Carretera de Sacramento s/n, 04120 Almeria, Spain; (M.J.S.-M.); (M.d.C.V.-G.); (A.T.V.); (D.F.)
| | - Fernando G. Barroso
- Department of Biology and Geology, CECOUAL, University of Almería, Carretera de Sacramento s/n, 04120 Almeria, Spain;
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Siddiqui SA, Tettey E, Yunusa BM, Ngah N, Debrah SK, Yang X, Fernando I, Povetkin SN, Shah MA. Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4786-4830. [PMID: 37823805 DOI: 10.1111/1541-4337.13243] [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: 04/08/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/13/2023]
Abstract
Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Elizabeth Tettey
- Council for Scientific and Industrial Research - Oil Palm Research Institute, Sekondi, Takoradi W/R, Ghana
| | | | - Norhayati Ngah
- Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
| | - Shadrack Kwaku Debrah
- Department of Horticulture and Crop Production, University of Energy and Natural Resources, Sunyani, Ghana
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, East Java, Indonesia
| | | | - Mohd Asif Shah
- Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia
- School of Business, Woxsen University, Hyderabad, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- Research Fellow, INTI International University, Nilai, Negeri Sembilan, Malaysia
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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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Li H, Chumroenphat T, Boonarsa P, Yahuafai J, Wrigley C, Siriamornpun S. Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs ( Tessaratoma papillosa): Implications for Utilization as Functional Food Ingredients. Foods 2023; 12:3053. [PMID: 37628053 PMCID: PMC10453842 DOI: 10.3390/foods12163053] [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: 07/27/2023] [Revised: 08/11/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
The stink bug (Tessaratoma papillosa) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemical changes and volatile compounds of late nymph and adult stink bugs. In general, all treated samples showed increases in phenolic acid, tocopherols, and amino acid contents and a decrease in the content of fiber compared with raw stink bugs (p < 0.05). Cinnamic acid significantly increased by over 200% in late nymph insects and 30% in adult insects after roasting, whereas syringic acid decreased after cooking (p < 0.05). The most predominant volatile compound found in all samples was 5-methyl-octadecane and it decreased after cooking, while volatile alkane compounds increased after cooking. The processed sample extracts showed higher toxicity on oral cancer KB and cervical cancer Hela cells than on Vero cells. We have demonstrated that different cooking methods affected the chemical components which may result in quality attributes if stink bug is to be used as a functional ingredient/food. It may be helpful to improve the nutritional and functional values of stink bugs during deep processing.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Theeraphan Chumroenphat
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
| | - Parinya Boonarsa
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Jantana Yahuafai
- Clinical Research Section, Division of Research and Academic Support, National Cancer Institute, Bangkok 10400, Thailand
| | - Colin Wrigley
- Center for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane 4067, Australia
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
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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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Ochieng BO, Anyango JO, Nduko JM, Mudalungu CM, Cheseto X, Tanga CM. Aroma characterization and consumer acceptance of four cookie products enriched with insect (Ruspolia differens) meal. Sci Rep 2023; 13:11145. [PMID: 37429929 DOI: 10.1038/s41598-023-38166-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 07/04/2023] [Indexed: 07/12/2023] Open
Abstract
This research aims to advance knowledge on the impact of four processing methods on volatile compounds from insect-based baked products (cookies) to provide insights on consumer acceptance. Samples were exposed to double step enzyme digestive test, volatiles characterized through headspace analysis, while semi-trained panelists were recruited for the sensory test. Blanched and boiled samples of R. differens had considerably higher digestibility (83.42% and 81.61%, respectively) (p < 0.05) than toasted and deep-fried samples. Insect-based cookie products integrated with blanched and boiled R. differens meal expressed higher digestibility (80.41% and 78.73%, respectively) that was comparable to that of commercial cookie products (control cookies-CTRC with 88.22%). Key volatile compounds common between the various cookie products included, nonanal, octanal, methyl-pyrazine, hexanal, tetradecane, 2-pentylfuran, 2-heptanone, 2E-octenal, 2E-heptenal and dodecane. Among the volatile compounds, pleasant aromas observed were 2E,4E-dodecadienal, pentanal, octanal, methyl pyrazine, furfurals, benzaldehyde, and 2-pentyl furan, which were more pronounced in cookies fortified with boiled, toasted and deep-fried R. differens meal. There was a greater resemblance of sensory characteristics between control cookies and those fortified with deep-fried R. differens. These findings underscore the significant influence of aroma compounds on consumer acceptability and preference for insect-based baked food products, which allows for future process-modification of innate aromas of insect-based meals to produce high-valued pleasant consumer driven market products.
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Affiliation(s)
- Brian O Ochieng
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya.
- Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536, Njoro, 20115, Kenya.
| | - Joseph O Anyango
- Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536, Njoro, 20115, Kenya
| | - John M Nduko
- Department of Dairy and Food Science and Technology, Egerton University, P.O. Box 536, Njoro, 20115, Kenya
| | - Cynthia M Mudalungu
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya
| | - Chrysantus M Tanga
- International Centre of Insect Physiology and Ecology (Icipe), P.O. BOX 30772, Nairobi, 00100, Kenya.
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14
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Srivarathan S, Addepalli R, Adiamo OQ, Kodagoda GK, Phan ADT, Wright ORL, Sultanbawa Y, Osborne S, Netzel ME. Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes. Molecules 2023; 28:molecules28104004. [PMID: 37241743 DOI: 10.3390/molecules28104004] [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: 02/24/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and trace elements in saltbush and samphire, two important Australian indigenous halophytes. The total amino acid contents of samphire and saltbush were 42.5 and 87.3 mg/g DW, and even though saltbush had a higher total protein content overall, the in vitro digestibility of samphire protein was higher than the saltbush protein. The in vitro bioaccessibility of Mg, Fe, and Zn was higher in freeze-dried halophyte powder compared to the halophyte test food, suggesting that the food matrix has a significant impact on mineral and trace element bioaccessibility. However, the samphire test food digesta had the highest intestinal Fe absorption rate, whereas the saltbush digesta exhibited the lowest (37.7 vs. 8.9 ng/mL ferritin). The present study provides crucial data about the digestive "fate" of halophyte protein, minerals, and trace elements and increases the understanding of these underutilized indigenous edible plants as future functional foods.
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Affiliation(s)
- Sukirtha Srivarathan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Ariviyal Nagar, Kilinochchi 44000, Sri Lanka
| | - Rama Addepalli
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Oladipupo Qudus Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Gethmini Kavindya Kodagoda
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Olivia Renee Louise Wright
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Michael Erich Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
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15
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Sabolová M, Kulma M, Petříčková D, Kletečková K, Kouřimská L. Changes in purine and uric acid content in edible insects during culinary processing. Food Chem 2023; 403:134349. [DOI: 10.1016/j.foodchem.2022.134349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/10/2022] [Accepted: 09/17/2022] [Indexed: 11/26/2022]
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16
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Son J, Park SH, Jung HJ, You SJ, Kim BG. Effects of Drying Methods and Blanching on Nutrient Utilization in Black Soldier Fly Larva Meals Based on In Vitro Assays for Pigs. Animals (Basel) 2023; 13:ani13050858. [PMID: 36899715 PMCID: PMC10000218 DOI: 10.3390/ani13050858] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 02/13/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
The objective was to determine the effects of drying and blanching methods on the nutrient utilization of black soldier fly larva (BSFL; Hermetia illucens) meal by pigs using in vitro assays. Two-step and three-step in vitro assays were employed to simulate the gastrointestinal tract of pigs. Four BSFL meals were prepared using the following pretreatment methods: (1) microwave drying at 80 °C for 32 min, (2) hot-air drying at 60 °C for 17 h, (3) blanching for 5 min in boiling water and hot-air drying at 60 °C for 17 h, and (4) 2% citric acid solution blanching for 5 min in boiling solution and hot-air drying at 60 °C for 17 h. After the drying process, each BSFL was defatted and ground to obtain BSFL meals. The nitrogen (N) concentration in the test ingredients ranged from 8.5 to 9.4%, and the ether extract ranged from 6.9 to 11.5% on an as-is basis. The amino acid (AA) concentration in the BSFL meals ranged from 2.80 to 3.24% for Lys and 0.71 to 0.89% for Met on an as-is basis. Hot-air-dried BSFL meal had a greater in vitro ileal disappearance (IVID) of N compared with microwave-dried BSFL meal (p < 0.05). However, blanched BSFL meals in water or 2% citric acid solution before hot-air drying had a lower (p < 0.05) IVID of N compared with microwave-dried or hot-air-dried BSFL meal. Blanched BSFL meals in water or 2% citric acid solution before hot-air drying showed a lower (p < 0.05) in vitro total tract disappearance of dry matter and organic matter compared with microwave-dried or hot-air-dried BSFL meal. Microwave-dried BSFL meal had a lower (p < 0.05) IVID of indispensable AA, except for His, Lys, Met, and Phe, compared with hot-air-dried BSFL meals. However, blanched BSFL meals in water or 2% citric acid solution before hot-air drying showed a lower (p < 0.05) IVID of indispensable AA compared with microwave-dried or hot-air-dried BSFL meal. In conclusion, hot-air-dried BSFL meal presented greater nutrient utilization compared with microwave-dried BSFL meal for pigs. However, blanching in water or citric acid solution negatively affected the nutrient digestibility of BSFL meal based on in vitro assays.
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Affiliation(s)
- Jeonghyeon Son
- Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea
| | - Seol Hwa Park
- Animal Nutrition and Physiology Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Hyun Jung Jung
- Animal Nutrition and Physiology Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Sun Jong You
- Feed R&D, CJ Feed & Care, Seoul 04548, Republic of Korea
| | - Beob Gyun Kim
- Department of Animal Science, Konkuk University, Seoul 05029, Republic of Korea
- Correspondence: ; Tel.: +82-2-2049-6255
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17
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Mohd Zaini NS, Lim EJ, Ahmad NH, Gengatharan A, Wan-Mohtar WAAQI, Abd Rahim MH. The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts. FOOD BIOPROCESS TECH 2023; 16:1-15. [PMID: 36844636 PMCID: PMC9940687 DOI: 10.1007/s11947-023-03020-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 02/05/2023] [Indexed: 02/23/2023]
Abstract
The processing of edible insects as an alternative source of nutrition may be a key driver in the development of a sustainable food and feed system. This review will study two industrial types of insects-mealworms and locusts-and summarize evidence related to the impact of processing on their micro- and macronutritional characteristics. The focus will be on their potential use as food for human consumption as opposed to animal feed. Literature has indicated that these two insects have the potential to provide protein and fat qualities comparable to or better than traditional mammalian sources. For example, mealworms-the larval form of the yellow mealworm beetlepossess a higher fat content, while adult locusts are rich in fibers, especially chitin. However, due to the different matrix and nutrient compositions, the processing of mealworms or locusts at a commercial scale needs to be tailored to minimize nutritional loss and maximize cost efficiency. The stages of preprocessing, cooking, drying, and extraction are the most critical control points for nutritional preservation. Thermal cooking applications such as microwave technology have demonstrated promising results, but the generation of heat may contribute to a certain nutritional loss. In an industrial context, drying using freeze dry is the preferred choice due to its uniformity, but it can be costly while increasing lipid peroxidation. During the extraction of nutrients, the use of green emerging technologies such as high hydrostatic pressure, pulsed electric field, and ultrasound may provide an alternative method to enhance nutrient preservation. Graphical Abstract
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Affiliation(s)
- Nurul Solehah Mohd Zaini
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Elicia Jitming Lim
- School of Life and Environmental Sciences, University of Sydney, Sydney, Australia
| | - Nurul Hawa Ahmad
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
| | - Ashwini Gengatharan
- Faculty of Bioeconomics and Health Sciences, Geomatika University College, 54200 Kuala Lumpur, Malaysia
| | - Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
| | - Muhamad Hafiz Abd Rahim
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia
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18
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Yan X, Laurent S, Hue I, Cabon S, Grua-Priol J, Jury V, Federighi M, Boué G. Quality of Tenebrio molitor Powders: Effects of Four Processes on Microbiological Quality and Physicochemical Factors. Foods 2023; 12:foods12030572. [PMID: 36766101 PMCID: PMC9914264 DOI: 10.3390/foods12030572] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/10/2023] [Accepted: 01/19/2023] [Indexed: 02/03/2023] Open
Abstract
Tenebrio molitor, the first edible insect approved as a novel food in the EU, is a promising candidate for alternative protein sources, implementing circular and sustainable production systems. This study aims to determine the microbiological quality and physicochemical properties of mealworm powders obtained by four different processing pathways. Contents of dry matter, protein, fat, ash, water activity (aw) and a range of microbial counts were measured and analyzed by one-way ANOVA with Tukey's test. Results showed small differences in the proximate composition of the powder samples (protein 55.62-57.90% and fat 23.63-28.21% of dry matter, DM), except for the one that underwent a defatting step (protein 70.04% and fat 16.84%), p < 0.05. A level of water activity of less than 0.2 was reached for all pathways. Fresh mealworm samples had high total aerobic counts (8.4 log CFU/g) but were free of foodborne pathogens. Heat treatments applied during transformation were sufficient to kill vegetative cells (reduction of 2.8-5.1 log CFU/g) rather than bacterial endospores (reduction of 0.3-1.8 log CFU/g). Results were confirmed by predictive microbiology. This study validated the efficacy of a boiling step as critical control points (CCPs) of insect powder processing, providing primary data for the implementation of HACCP plans.
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Affiliation(s)
- Xin Yan
- Oniris, INRAE, SECALIM, 44300 Nantes, France
| | - Sophie Laurent
- Oniris, Université de Nantes, CNRS, GEPEA UMR 6144, 44322 Nantes, France
| | | | | | - Joelle Grua-Priol
- Oniris, Université de Nantes, CNRS, GEPEA UMR 6144, 44322 Nantes, France
| | - Vanessa Jury
- Oniris, Université de Nantes, CNRS, GEPEA UMR 6144, 44322 Nantes, France
| | - Michel Federighi
- Oniris, INRAE, SECALIM, 44300 Nantes, France
- EnvA, ANSES, LSA, 94700 Maison-Alfort, France
| | - Geraldine Boué
- Oniris, INRAE, SECALIM, 44300 Nantes, France
- Correspondence:
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19
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Kierończyk B, Rawski M, Mikołajczak Z, Homska N, Jankowski J, Ognik K, Józefiak A, Mazurkiewicz J, Józefiak D. Available for millions of years but discovered through the last decade: Insects as a source of nutrients and energy in animal diets. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2022; 11:60-79. [PMID: 36101841 PMCID: PMC9442335 DOI: 10.1016/j.aninu.2022.06.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/25/2022] [Accepted: 06/10/2022] [Indexed: 10/29/2022]
Abstract
The aim of this review is to present and discuss the most recent literature about the processing of insect biomass and its impact on nutritive value, further implementation of meals and fats derived from invertebrates to livestock (poultry and swine), aquaculture (salmonids), and companion animal diets and their impact on growth performance, metabolic response, and gastrointestinal microbiota shifts. Additionally, the most important barriers to obtaining unified products in terms of their nutritive value are considered, i.e., to define insects' nutrient requirements, including various technological groups and further biomass processing (slaughtering, drying, and storage). Due to the current limitation in the insect production process consisting of the lack of infrastructure, there is stress on the relatively small amount of insect products added to the animal diets as a functional feed additive. Currently, only in the case of pet nutrition may insects be considered a full replacement for commonly used environmentally harmful and allergenic products. Simultaneously, the least information has been published on this topic. Thus, more scientific data are needed, particularly when the pet food branch and insect-based diets are rapidly growing.
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Affiliation(s)
- Bartosz Kierończyk
- Department of Animal Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Mateusz Rawski
- Laboratory of Inland Fisheries and Aquaculture, Department of Zoology, Poznań University of Life Sciences, Poznań, Poland
| | - Zuzanna Mikołajczak
- Department of Animal Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Natalia Homska
- Laboratory of Inland Fisheries and Aquaculture, Department of Zoology, Poznań University of Life Sciences, Poznań, Poland
| | - Jan Jankowski
- Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland
| | - Katarzyna Ognik
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Lublin, Poland
| | - Agata Józefiak
- Department of Preclinical Sciences and Infectious Diseases, Poznań University of Life Sciences, Poznań, Poland
| | - Jan Mazurkiewicz
- Laboratory of Inland Fisheries and Aquaculture, Department of Zoology, Poznań University of Life Sciences, Poznań, Poland
| | - Damian Józefiak
- Department of Animal Nutrition, Poznań University of Life Sciences, Poznań, Poland
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20
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Mihaly Cozmuta A, Nicula C, Peter A, Mihaly Cozmuta L, Nartea A, Kuhalskaya A, Pacetti D, Silvi S, Fiorini D, Pruteanu L. Cricket and yellow mealworm powders promote higher bioaccessible fractions of mineral elements in functional bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
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21
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Marín-Morales MS, Ibarra-Herrera CC, Luna-Vital DA, Monribot-Villanueva JL, Guerrero-Analco JA. Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopper Sphenarium purpurascens. Front Nutr 2022; 9:1028543. [PMID: 36438774 PMCID: PMC9685161 DOI: 10.3389/fnut.2022.1028543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 09/29/2022] [Indexed: 09/19/2023] Open
Abstract
Edible insects have become a promising food source because they are rich in protein, fatty acids, minerals, among others. In recent years, edible insects have been proposed to be used as innovative functional ingredients in terms of biological activity. The present study aimed to determine and compare biological activities of the extracts and hydrolysates obtained from early- and adult-stage edible grasshoppers Sphenarium purpurascens to evaluate their potential as a source of bioactive compounds. Proximal analyses showed that in adult grasshoppers (AGs), the percentage of protein (48.9% ± 1.2), crude fat (13.1% ± 0.09), and chitin (15.6% ± 0.81) was significantly higher than early grasshoppers (EGs) (42.2% ± 0.55, 9.35% ± 0.08, and 10.5% ± 0.15, respectively). Total phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH•), and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS•+) free radical scavenging were analyzed and reported. Enzymatic hydrolysis increased the concentration of total phenolic compounds and higher antioxidant capacity (up to 252.78 mM trolox). Once fractionated by ultrafiltration, the fraction that presented the highest antioxidant activity against DPPH• and ABTS•+ was that with molecules ≤ 10 kDa. Furthermore, the bioaccessibility of the samples was analyzed by in vitro protein digestion using a multienzymatic method, and a recovery index (RI) was reported. Extracts and hydrolysates were analyzed by UPLC-MS, and this allowed the identification of phenolic acids and flavonoids. The results obtained in this work suggest that the grasshopper can be used as a possible source of bioactive compounds that can be used in the food or pharmaceutical industry.
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Affiliation(s)
- M. Selene Marín-Morales
- NatProLab, Biomolecule Research Lab, Department of Bioengineering, School of Engineering and Science, Tecnológico de Monterrey, Puebla, Mexico
| | - Celeste C. Ibarra-Herrera
- NatProLab, Biomolecule Research Lab, Department of Bioengineering, School of Engineering and Science, Tecnológico de Monterrey, Puebla, Mexico
| | - Diego A. Luna-Vital
- NatProLab, Biomolecule Research Lab, Department of Bioengineering, School of Engineering and Science, Tecnológico de Monterrey, Puebla, Mexico
- The Institute for Obesity Research, Tecnológico de Monterrey, Monterrey, Mexico
| | - Juan L. Monribot-Villanueva
- Laboratorio de Química de Productos Naturales, Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Clúster Científico y Tecnológico BioMimic, Xalapa, Mexico
| | - José A. Guerrero-Analco
- Laboratorio de Química de Productos Naturales, Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Clúster Científico y Tecnológico BioMimic, Xalapa, Mexico
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22
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van den Berg LA, Mes JJ, Mensink M, Wanders AJ. Protein quality of soy and the effect of processing: A quantitative review. Front Nutr 2022; 9:1004754. [PMID: 36238463 PMCID: PMC9552267 DOI: 10.3389/fnut.2022.1004754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/25/2022] [Indexed: 11/30/2022] Open
Abstract
There is a growing demand for plant-based protein-rich products for human consumption. During the production of plant-based protein-rich products, ingredients such as soy generally undergo several processing methods. However, little is known on the effect of processing methods on protein nutritional quality. To gain a better understanding of the effect of processing on the protein quality of soy, we performed a quantitative review of in-vivo and in-vitro studies that assessed the indispensable amino acid (IAA) composition and digestibility of varying soy products, to obtain digestibility indispensable amino acids scores (DIAAS) and protein digestibility corrected amino acid scores (PDCAAS). For all soy products combined, mean DIAAS was 84.5 ± 11.4 and mean PDCAAS was 85.6 ± 18.2. Data analyses showed different protein quality scores between soy product groups. DIAAS increased from tofu, soy flakes, soy hulls, soy flour, soy protein isolate, soybean, soybean meal, soy protein concentrate to soymilk with the highest DIAAS. In addition, we observed broad variations in protein quality scores within soy product groups, indicating that differences and variations in protein quality scores may also be attributed to various forms of post-processing (such as additional heat-treatment or moisture conditions), as well as study conditions. After excluding post-processed data points, for all soy products combined, mean DIAAS was 86.0 ± 10.8 and mean PDCAAS was 92.4 ± 11.9. This study confirms that the majority of soy products have high protein quality scores and we demonstrated that processing and post-processing conditions can increase or decrease protein quality. Additional experimental studies are needed to quantify to which extent processing and post-processing impact protein quality of plant-based protein-rich products relevant for human consumption.
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Affiliation(s)
- Lisa A. van den Berg
- Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Jurriaan J. Mes
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
| | - Marco Mensink
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Anne J. Wanders
- Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands
- *Correspondence: Anne J. Wanders
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Bas A, El SN. Nutritional evaluation of biscuits enriched with cricket flour (Acheta domesticus). Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Ouma FO, Muriithi AN, Anyango JO. Nutritional composition and sensory Properties of wheat muffins enriched with Gonimbrasia zambesina, walker caterpillar flour. INTERNATIONAL JOURNAL OF TROPICAL INSECT SCIENCE 2022; 42:3097-3105. [PMID: 35968495 PMCID: PMC9362011 DOI: 10.1007/s42690-022-00848-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 06/29/2022] [Accepted: 07/04/2022] [Indexed: 06/15/2023]
Abstract
Sub-Saharan Africa still bears the greatest forms of malnutrition. Attention is shifting to the use of edible insects in forms which are acceptable to people irrespective of their social status and level of civilization in efforts to alleviate protein malnutrition. Gonimbrasia zambesina (Lepidoptera: Saturniidae) caterpillars emerge seasonally in the coastal part of Kenya and despite their rich nutritional profile, their consumption is low. This study was thus undertaken to evaluate the effect of substituting wheat flour with G. zambesina caterpillar flour at 0%, 5%, 10%, 15% and 20% substitution levels on the nutritional composition and sensory properties of wheat muffins. Substituting wheat flour with G. zambesina caterpillar flour resulted in significantly high protein, fat and fibre contents of enriched wheat muffins. There was also an increasing trend in the ash, minerals and tocopherol content. Invitro protein digestibility significantly decreased from 10 to 20% substitution levels. There was a significant difference (p < 0.05) in the carbohydrate contents of enriched wheat muffins. The sensory scores for colour, texture, aroma and the overall acceptability of wheat muffins decreased with increasing substitution levels. At 10% substitution level, wheat muffins had significantly higher nutritional content than control wheat muffins (0%) and were comparable to muffins enriched with 5% G. zambesina caterpillar flour in terms of overall acceptability. Thus, enriching wheat muffins with G. zambesina caterpillar flour at 10% substitution level has the potential to contribute to improved protein nutrition since they have a higher protein content than the control wheat muffin and are 88.8% digestible (in vitro).
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Affiliation(s)
- Fedinand Opondo Ouma
- Present Address: Department of Plant, Animal & Food Sciences, Jaramogi Oginga Odinga University of Science & Technology, 40601 Bondo, Box 210, Kenya
| | - Alice Nakhumicha Muriithi
- Present Address: Department of Plant, Animal & Food Sciences, Jaramogi Oginga Odinga University of Science & Technology, 40601 Bondo, Box 210, Kenya
| | - Joseph Ochieng’ Anyango
- Department of Dairy, Food Science & Technology, Egerton University, 20115 Egerton-Njoro, Box 536, Kenya
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25
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Rodríguez-Rodríguez M, Barroso FG, Fabrikov D, Sánchez-Muros MJ. In Vitro Crude Protein Digestibility of Insects: A Review. INSECTS 2022; 13:insects13080682. [PMID: 36005307 PMCID: PMC9409466 DOI: 10.3390/insects13080682] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 01/27/2023]
Abstract
The high protein content of insects has been widely studied. They can be a good food alternative, and therefore it is important to study the effect of digestion on their protein. This review examines the different in vitro protein digestibility methodologies used in the study of different edible insects in articles published up to 2021. The most important variables to be taken into account in in vitro hydrolysis are the following: phases (oral, gastric and intestinal), enzymes, incubation time and temperature, method of quantification of protein hydrolysis and sample preprocessing. Insects have high digestibility data, which can increase or decrease depending on the processing of the insect prior to digestion, so it is important to investigate which processing methods improve digestibility. The most commonly used methods are gut extraction, different methods of slaughtering (freezing or blanching), obtaining protein isolates, defatting, thermal processing (drying or cooking) and extrusion. Some limitations have been encountered in discussing the results due to the diversity of methodologies used for digestion and digestibility calculation. In addition, articles evaluating the effect of insect processing are very limited. It is concluded that there is a need for the standardisation of in vitro hydrolysis protocols and their quantification to facilitate comparisons in future research.
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Affiliation(s)
- María Rodríguez-Rodríguez
- Department of Applied Biology, CECOUAL, University of Almería, 04120 Almería, Spain;
- Correspondence: ; Tel.: +34-649-129-692
| | - Fernando G. Barroso
- Department of Applied Biology, CECOUAL, University of Almería, 04120 Almería, Spain;
- Department of Applied Biology, CEImar, University of Almería, 04120 Almería, Spain
| | - Dmitri Fabrikov
- Department of Applied Biology, University of Almería, 04120 Almería, Spain;
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26
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Edible insect Locusta migratoria shows intestinal protein digestibility and improves plasma and hepatic lipid metabolism in male rats. Food Chem 2022; 396:133701. [PMID: 35882087 DOI: 10.1016/j.foodchem.2022.133701] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 06/16/2022] [Accepted: 07/12/2022] [Indexed: 11/21/2022]
Abstract
Although edible insect migratory locusts are considered sustainable food resources with proteins and n-3 lipids, their physiological effects on lipid metabolism are not clarified. Here, we clarified the amino acid (AA) value of the edible migratory locust powder (MLP), protein digestibility, and dietary effects of MLP on growth and lipid metabolism in rats. The AA score was 63, which was low score due to the limiting AA (Trp). MLP protein digestibility was resistant to gut pepsin but digestible to intestinal trypsin and chymotrypsin. Dietary MLP represented favorable growth and enhanced intestinal condition and lipid metabolism in rats, particularly, low-density lipoprotein metabolism and arteriosclerosis-related fatty acid profiles. Liver triglyceride accumulation and fatty acid desaturation indices were increased by activating lipids uptake into the liver, while lipogenic protein expression and enzyme activities and liver function indices were reduced by MLP. Conclusively, intestinal digestible MLP is a nutraceutical for the prevention of dyslipidemia.
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27
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Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food. Food Chem 2022; 383:132397. [DOI: 10.1016/j.foodchem.2022.132397] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 01/26/2022] [Accepted: 02/06/2022] [Indexed: 11/23/2022]
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28
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Kumari M, Platel K. Effect of different thermal processing on copper and chromium bioaccessibility from various cereals and pulses. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.15360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Meena Kumari
- Department of Biochemistry CSIR—Central Food Technological Research Institute Mysuru India
- Amity Institute of Food Technology AMITY University Noida India
| | - Kalpana Platel
- Department of Biochemistry CSIR—Central Food Technological Research Institute Mysuru India
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29
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Kosečková P, Zvěřina O, Pěchová M, Krulíková M, Duborská E, Borkovcová M. Mineral profile of cricket powders, some edible insect species and their implication for gastronomy. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104340] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Psarianos M, Dimopoulos G, Ojha S, Cavini ACM, Bußler S, Taoukis P, Schlüter OK. Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102908] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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31
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Meshulam-Pascoviche D, David-Birman T, Refael G, Lesmes U. Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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32
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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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33
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David-Birman T, Romano A, Aga A, Pascoviche D, Davidovich-Pinhas M, Lesmes U. Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102874] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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34
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Wang R, Mohammadi M, Mahboubi A, Taherzadeh MJ. In-vitro digestion models: a critical review for human and fish and a protocol for in-vitro digestion in fish. Bioengineered 2021; 12:3040-3064. [PMID: 34187302 PMCID: PMC8806420 DOI: 10.1080/21655979.2021.1940769] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 06/04/2021] [Indexed: 10/28/2022] Open
Abstract
Digestive systems in human, animals, and fish are biological reactors and membranes to digest food and extract nutrients. Therefore, static and dynamic models of in-vitro digestion systems are developed to study e.g. novel food and feed before in-vivo studies. Such models are well developed for human, but not to the same extent for animals and fish. On the other hand, recent advances in aquaculture nutrition have created several potential fish meal replacements, and the assessment of their nutrient digestibility is critical in the application as a fish meal replacement. Using an in-vitro method, the assessment of an ingredient digestibility could be faster and less expensive compared to using an in-vivo experiment. An in-vitro method has been widely used to assess food nutrient digestibility for humans; however, its application for fish is still in the early stages. Both the human and fish as monogastric vertebrates share similar gastrointestinal systems; thus, the concept from the application for humans could be applied for fish. This review aims to improve the in-vitro digestion protocol for fish by adapting the concept from then study for humans, summarizing the current available in-vitro digestion model developed for human and fish in-vitro digestion study, identifying challenges specifically for fish required to be tackled and suggesting an engineering approach to adapt the human in-vitro gastrointestinal model to fish. Protocols to conduct in-vitro digestion study for fish are then proposed.
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Affiliation(s)
- Ricky Wang
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Mahtab Mohammadi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
| | - Amir Mahboubi
- Swedish Centre for Resource Recovery, University of Borås, Borås. Sweden
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35
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Hlongwane Z, Siwela M, Slotow R, Munyai T. Effect of geographical location, insect type and cooking method on the nutritional composition of insects consumed in South Africa. JOURNAL OF INSECTS AS FOOD AND FEED 2021; 8:537-556. [PMID: 37675389 PMCID: PMC7615024 DOI: 10.3920/jiff2021.0067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/08/2023]
Abstract
Edible insects may be a sustainable source of protein and some other nutrients, especially for low-economic-status communities. The current study determined the influence of insect type, geographic location, and cooking method on the nutritional composition of insects. The investigation would contribute to the maximal derivation of the nutritional benefits of insects. Dried samples of four insect types, G. belina (mopani worm), Gynanisa caterpillar, termite soldiers/workers, and termite alates, were procured from different street vendors across Vhembe district in Limpopo Province, South Africa. G. belina samples were cooked by frying, boiling with and without salt addition. Generally, nutrient content varied significantly with insect type and geographic location (p<0.05). Protein content varied from 40 g/100 g in termite alates to 69.75 g/100 g in termite soldiers/workers. Termite soldiers/workers had the highest iron content (range: 545-629.5 mg/kg), whilst Gynanisa caterpillar had the highest zinc content (range: 122.14-150.33 mg/kg). Similarly, Gynanisa caterpillar had the highest levels of lysine (range: 0.80-4.53 g/100g), threonine (range: 0.79-2.64 g/100g) and isoleucine (range: 0.63-2.33). On the other hand termite soldiers/workers had the highest levels of valine (range: 2.20-3.47 g/100g), leucine (range: 2.49-3.87 g/100g) and phenylalanine (range: 1.38-3.55 g/100g). Cooking method significantly affected nutrient retention. Boiling with salt added resulted in the highest retention of protein and total mineral content (ash), and, therefore, seems a suitable method for cooking insects. The findings indicate that, if optimally selected and cooked, edible insects can contribute significantly to the alleviation of protein, zinc, and iron deficiencies in target communities.
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Affiliation(s)
- Z.T. Hlongwane
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
| | - M. Siwela
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - R. Slotow
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
| | - T.C. Munyai
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
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36
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Ojha S, Bekhit AED, Grune T, Schlüter OK. Bioavailability of nutrients from edible insects. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.08.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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37
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van Huis A, Rumpold B, Maya C, Roos N. Nutritional Qualities and Enhancement of Edible Insects. Annu Rev Nutr 2021; 41:551-576. [PMID: 34186013 DOI: 10.1146/annurev-nutr-041520-010856] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Arnold van Huis
- Laboratory of Entomology, Wageningen University & Research, 6708 PB Wageningen, The Netherlands;
| | - Birgit Rumpold
- Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany;
| | - Cassandra Maya
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
| | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
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38
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Bhat ZF, Morton JD, Bekhit AEDA, Kumar S, Bhat HF. Non-thermal processing has an impact on the digestibility of the muscle proteins. Crit Rev Food Sci Nutr 2021; 62:7773-7800. [PMID: 33939555 DOI: 10.1080/10408398.2021.1918629] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut. The present review examines the effects of different processing techniques, such as curing, drying, ripening, comminution, aging, and marination on the digestibility of muscle proteins. The review also examines how the source of muscle proteins alters the gastrointestinal protein digestion. Processing techniques affect the structural and functional properties of muscle proteins and can affect their digestibility negatively or positively depending on the processing conditions. Some of these techniques, such as aging and mincing, can induce favorable changes in muscle proteins, such as partial unfolding or exposure of cleavage sites, and increase susceptibility to hydrolysis by digestive enzymes whereas others, such as drying and marination, can induce unfavorable changes, such as severe cross-linking, protein aggregation, oxidation induced changes or increased disulfide (S-S) bond content, thereby decreasing proteolysis. The underlying mechanisms have been discussed in detail and the conclusions drawn in the light of existing knowledge provide information with potential industrial importance.
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Affiliation(s)
- Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Christchurch, New Zealand
| | | | - Sunil Kumar
- Division of Livestock Products Technology, SKUAST of Jammu, Jammu, India
| | - Hina F Bhat
- Division of Biotechnology, SKUAST of Kashmir, Srinagar, India
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39
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Jiang S, Feng X, Zhang F, Wang R, Zeng M. Effects of cooking methods on the Maillard reaction products, digestibility, and mineral bioaccessibility of Pacific oysters (Crassostrea gigas). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110943] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Indigenous Knowledge about Consumption of Edible Insects in South Africa. INSECTS 2020; 12:insects12010022. [PMID: 33396313 PMCID: PMC7824724 DOI: 10.3390/insects12010022] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/23/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022]
Abstract
Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects' consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people's livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability.
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41
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Singh Y, Cullere M, Kovitvadhi A, Chundang P, Dalle Zotte A. Effect of different killing methods on physicochemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.). INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102444] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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42
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Lee S, Choi YS, Jo K, Kim TK, Yong HI, Jung S. Quality characteristics and protein digestibility of Protaetia brevitarsis larvae. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2020; 62:741-752. [PMID: 33089238 PMCID: PMC7553843 DOI: 10.5187/jast.2020.62.5.741] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/11/2020] [Accepted: 08/13/2020] [Indexed: 11/24/2022]
Abstract
Herein, the in vitro protein digestibility of lyophilized
Protaetia brevitarsis larvae flour with and without
defatting using 70% ethanol was compared with beef loin. Proximate analysis
showed that the defatted larvae contained the highest protein content
(p < 0.05). The viable counts of total aerobic
bacteria, Escherichia coli, and coliform bacteria decreased
significantly after defatting the larval samples with 70% ethanol
(p < 0.05). Measurement of α-amino group
content and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)
revealed higher amounts of low molecular weight proteins in the larvae compared
to beef loin (p < 0.05). After in vitro digestion, the
degree of protein hydrolysis of the digesta was higher for both larvae samples
compared to beef loin (p < 0.05). No change was observed
in the in vitro larval protein digestibility after defatting.
These results highlight the excellent protein digestibility of P.
brevitarsis larvae with high protein content. Defatting insect
flour with 70% ethanol could enhance microbial safety while maintaining
excellent protein digestibility.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
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43
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Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defatting. Food Chem 2020; 338:128073. [PMID: 32950872 DOI: 10.1016/j.foodchem.2020.128073] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 09/09/2020] [Accepted: 09/09/2020] [Indexed: 12/17/2022]
Abstract
Protein digestibility of Protaetia brevitarsis larvae before and after defatting by hexane was compared with that of beef loin in an in vitro digestion model. Larvae had higher crude protein content and 10% trichloroacetic acid (10% TCA)-soluble α-amino groups than beef. Decreases in the levels of total free sulfhydryl groups and 10% TCA-soluble α-amino groups were detected in larvae and beef after defatting (P < 0.05). Surface hydrophobicity increased after defatting in both larvae and beef, (P < 0.05) and tryptophan fluorescence intensity decreased in defatted larvae but increased in defatted beef. Levels of proteins digested into sizes under 3 and 10 kDa in larvae were higher than those in beef (P < 0.05), and defatting did not induce an effect in larvae. Therefore, in the aspect of high protein content and digestibility, larvae of P. brevitarsis can be a potential substitute of animal proteins.
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Liu Y, Li Y, Ke Y, Li C, Zhang Z, Liu A, Luo Q, Lin B, He J, Wu W. Processing of four different cooking methods of Oudemansiella radicata: Effects on in vitro bioaccessibility of nutrients and antioxidant activity. Food Chem 2020; 337:128007. [PMID: 32919278 DOI: 10.1016/j.foodchem.2020.128007] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 09/01/2020] [Accepted: 09/01/2020] [Indexed: 11/19/2022]
Abstract
The purpose of this study is to evaluate the bioaccessibility of nutrients and antioxidant activity of O. radicata after subjecting to four types of domestic cooking and followed by in vitro digestion. The result demonstrated that the group with the lowest amino acid release and the degree of protein hydrolysis (5.6%) was frying, but both reducing sugar content and antioxidant activity were the highest. The composition of fatty acids was different than undigested samples, especially the relative content of linolenic acid was significantly decreased (e.g., 34.49 to 8.23%, boiled). The difference of the minerals bioaccessibility was slightly affected by the cooking method, but mainly related to their natural properties, such as the highest phosphorus (62.73%) and the lowest iron (21.53%) in the steaming. The above data provides a starting point for the design of processes at an industrial and gastronomic level.
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Affiliation(s)
- Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China.
| | - Yiwen Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yu Ke
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Aiping Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Bokun Lin
- School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Jialiang He
- School of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan 625014, China
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45
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Liu Y, Duan X, Zhang M, Li C, Zhang Z, Liu A, Hu B, He J, Wu D, Chen H, Wu W. Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity of Craterellus cornucopioides. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109768] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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46
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Nyangena DN, Mutungi C, Imathiu S, Kinyuru J, Affognon H, Ekesi S, Nakimbugwe D, Fiaboe KKM. Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa. Foods 2020; 9:E574. [PMID: 32375385 PMCID: PMC7278588 DOI: 10.3390/foods9050574] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 04/01/2020] [Accepted: 04/03/2020] [Indexed: 11/16/2022] Open
Abstract
Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques-boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying-on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8-51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2-22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.
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Affiliation(s)
- Dorothy N. Nyangena
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00100, Kenya; (D.N.N.); (S.I.); (J.K.)
| | - Christopher Mutungi
- International Institute of Tropical Agriculture (IITA), Mikocheni Light Industrial Area, Dar es Salaam 34441, Tanzania
| | - Samuel Imathiu
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00100, Kenya; (D.N.N.); (S.I.); (J.K.)
| | - John Kinyuru
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi 00100, Kenya; (D.N.N.); (S.I.); (J.K.)
| | - Hippolyte Affognon
- West and Central African Council for Agricultural Research for Development (CORAF), Dakar 3120, Senegal;
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology, Nairobi 00100, Kenya;
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Technology, Nutrition and Bio-Engineering, Makerere University, Kampala 7062, Uganda;
| | - Komi K. M. Fiaboe
- International Institute of Tropical Agriculture (IITA), Yaoundé 2008, Cameroon;
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47
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Imathiu S. Benefits and food safety concerns associated with consumption of edible insects. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2019.11.002] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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48
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Hirsch A, Cho YH, Kim YH, Jones OG. Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization. Curr Res Food Sci 2019; 1:17-23. [PMID: 32914101 PMCID: PMC7473374 DOI: 10.1016/j.crfs.2019.09.002] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Interfacial and emulsifying properties of fractionated cricket powder were assessed to identify whether emulsification properties originate from protein or chitin particles. Fractions extracted in alkaline water, containing high protein and mineral contents, increased the surface pressure of heptane-water interfaces with near-saturation equilibrium surface pressure of 31 mN/m. Dynamic surface pressure profiles indicated adsorption of protein clusters to the interface. Emulsification capacity of protein fraction was 50% greater than that of the source cricket flour, although oil-in-water emulsions prepared with 1-2% (w/w) protein fraction formed a cream layer within one day of storage. Emulsified layers persisted for up to 20 days, and light scattering measurements described a stable population with surface-volume-mean diameter of approximately 3 μm. Chitin-rich fractions milled to a particle size of 0.5-200 μm contributed negligible surface pressure, and its emulsification capacity was 5% of the value for the source cricket flour. Emulsions prepared with chitin-rich fractions coexisted with an unstable precipitate layer comprising 60% of the added solid, which was attributed to larger particles with poor emulsifying capability. Stable chitin-stabilized emulsion phases were resistant to creaming, yet volume-mean droplet diameter surpassed 50 μm within 24 h of storage. Both protein and chitin fractions have emulsifying capabilities but would require further processing or secondary additives to achieve desirable storage stability.
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Affiliation(s)
- Andrew Hirsch
- Purdue University, Department of Food Science, West Lafayette, IN, USA
- Whistler Center for Carbohydrate Research, West Lafayette, IN, USA
| | - Young-Hee Cho
- Purdue University, Department of Food Science, West Lafayette, IN, USA
| | - Yuan H.Brad Kim
- Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN, 47907, USA
| | - Owen G. Jones
- Purdue University, Department of Food Science, West Lafayette, IN, USA
- Whistler Center for Carbohydrate Research, West Lafayette, IN, USA
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49
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Raheem D, Raposo A, Oluwole OB, Nieuwland M, Saraiva A, Carrascosa C. Entomophagy: Nutritional, ecological, safety and legislation aspects. Food Res Int 2019; 126:108672. [PMID: 31732082 DOI: 10.1016/j.foodres.2019.108672] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Revised: 09/02/2019] [Accepted: 09/09/2019] [Indexed: 12/27/2022]
Abstract
Globally, there is a need to seek alternative sources of protein in addition to meat. This has led to considerable interest in edible insects. Such insects form part of cultures and diets in many Asian and African countries, and are an excellent source of essential nutrients, minerals, vitamins and proteins. Furthermore, they have been reported to be sustainable. The ecological importance of insects is related to their short life cycles when reared and farmed. This makes them ideal in mitigating greenhouse gas emissions, cutting land uses and polluted water, and reducing environmental contamination. However, the use of edible insects as food in Europe is minimal. To ensure safety of insects when eaten as food, considerations should be made on: microbiological contamination; toxicological hazards, e.g. chemical hazards and antinutrients; allergenicity issues that are related to different exposures, including injection, ingestion, inhalation and skin contact. In this review, we summarize the nutritional and sustainable values of edible insects, look at safety and legislative measures and we finally discuss future issues.
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Affiliation(s)
- Dele Raheem
- Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Viet Nam; Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City, Viet Nam.
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal.
| | | | - Maaike Nieuwland
- Food & Biobased Research, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Ariana Saraiva
- Pharmacy Faculty, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Conrado Carrascosa
- Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain
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