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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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Alaizoki A, Phillips C, Parker D, Hardwick C, McGettrick J, Deganello D. Improvement in liquid absorption of
open‐cell
polymeric foam by plasma treatment for food packaging applications. J Appl Polym Sci 2022. [DOI: 10.1002/app.52015] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Alaa Alaizoki
- Faculty of Science and Engineering Swansea University Swansea UK
| | | | - David Parker
- Klockner Pentaplast Featherstone West Yorkshire UK
| | | | - James McGettrick
- Faculty of Science and Engineering Swansea University Swansea UK
| | - Davide Deganello
- Faculty of Science and Engineering Swansea University Swansea UK
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Recovery of emulsifying and gelling protein from waste chicken exudate by using a sustainable pH-shifting treatment. Food Chem 2022; 387:132886. [PMID: 35397270 DOI: 10.1016/j.foodchem.2022.132886] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 03/27/2022] [Accepted: 04/01/2022] [Indexed: 11/22/2022]
Abstract
The inevitably generated chicken exudate was usually unconsciously discarded, leading to protein waste and environmental pollution. The study is performed to reveal the loss and constitute of different sourced exudate (purge exudate/defrozen exudate, PE/DE), investigate the efficiency of various pH-shifting strategies (Method I: NaOH-HCl, Method II: Ca(OH)2-Critric acid, and Method III: Ca(OH)2-Glucono δ-lactone) in recovering selected exudate, and evaluate the functionality of these recovered protein isolates. Accordingly, PE and DE shared greatly similar (P > 0.05) lipid and ash content. Despite sarcoplasmic protein, there are a small amount of functional myofibrillar protein in the exudate samples. During extraction, Method III had higher recovery yield (85.5%) than other two groups, but the isolates contained higher level of moisture. The protein isolates treated with Method II exhibited highest emulsion ability, while the Method III treated group obtained best gelation properties. Overall, pH-shifting could recover functional protein from chicken exudate for industrial application.
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Alaizoki A, Phillips C, Parker D, Hardwick C, Griffiths C, Deganello D. Effect of plasma treatment on improving liquid retention capacity of capillary recesses for food packaging applications. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Caparros Megido R, Poelaert C, Ernens M, Liotta M, Blecker C, Danthine S, Tyteca E, Haubruge É, Alabi T, Bindelle J, Francis F. Effect of household cooking techniques on the microbiological load and the nutritional quality of mealworms (Tenebrio molitor L. 1758). Food Res Int 2018; 106:503-508. [PMID: 29579954 DOI: 10.1016/j.foodres.2018.01.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 12/13/2017] [Accepted: 01/05/2018] [Indexed: 12/29/2022]
Abstract
Mealworms are new food products in Europe, but consumers do not know how to cook them. Although cooking could increase the safety, acceptability, palatability, and digestibility of insects, the heating process could have deleterious effects on protein and lipid quality. Therefore, this study characterized the effects of different household cooking methods (boiling, pan-frying, vacuum cooking, and oven cooking) on the microbial load and nutritive value of mealworms, with a focus on protein digestibility and fatty acid composition. Boiling and cooking under vacuum were the most efficient techniques to reduce microbial load while maintaining the high levels of protein and polyunsaturated fatty acids of mealworms. Cooking method-related changes were very low on macronutrients content except for pan-fried mealworms which exhibited the highest lipid content. Cooking slightly changed fatty acid composition of mealworms by principally decreasing their level of saturated fatty acids but also increased the in vitro crude protein digestibility of mealworms.
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Affiliation(s)
- Rudy Caparros Megido
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium.
| | - Christine Poelaert
- Precision Livestock and Nutrition, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Marjorie Ernens
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Marisa Liotta
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Christophe Blecker
- Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Sabine Danthine
- Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Eva Tyteca
- Analytical Chemistry Laboratory, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Éric Haubruge
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Taofic Alabi
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium; Sixlegs S.A., ZAE Sainte Eugénie, Rue de Sainte Eugénie 40, 5060 Tamines, Belgium
| | - Jérôme Bindelle
- Precision Livestock and Nutrition, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés, 2, 5030 Gembloux, Belgium
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