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Pereira NIA, Oliveira MDS, Reis BCC, Nascimento BL, Carneiro CR, Arruda TR, Vieira ENR, Leite Junior BRDC. Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing? Food Res Int 2024; 192:114849. [PMID: 39147528 DOI: 10.1016/j.foodres.2024.114849] [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: 05/09/2024] [Revised: 07/14/2024] [Accepted: 07/26/2024] [Indexed: 08/17/2024]
Abstract
Following consumer trends and market needs, the food industry has expanded the use of unconventional sources to obtain proteins. In parallel, 3D and 4D food printing have emerged with the potential to enhance food processing. While 3D and 4D printing technologies show promising prospects for improving the performance and applicability of unconventional sourced proteins (USP) in food, this combination remains relatively unexplored. This review aims to provide an overview of the application of USP in 3D and 4D printing, focusing on their primary sources, composition, rheological, and technical-functional properties. The drawbacks, challenges, potentialities, and prospects of these technologies in food processing are also examined. This review underscores the current necessity for greater regulation of food products processed by 3D and 4D printing. The data presented here indicate that 3D and 4D printing represent viable, sustainable, and innovative alternatives for the food industry, emphasizing the potential for further exploration of 4D printing in food processing. Additional studies are warranted to explore their application with unconventional proteins.
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Affiliation(s)
| | | | | | - Bruno Leão Nascimento
- Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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2
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Jankauskienė A, Kabašinskienė A, Aleknavičius D, Kiseliovienė S, Kerzienė S, Starkutė V, Bartkienė E, Zimkaitė M, Juknienė I, Zavistanavičiūtė P. The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread. INSECTS 2024; 15:603. [PMID: 39194808 DOI: 10.3390/insects15080603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 08/03/2024] [Accepted: 08/08/2024] [Indexed: 08/29/2024]
Abstract
The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%, 10%, and 15% Tenebrio molitor larvae powder, derived from larvae cultivated on brewery spent grain. A substrate selected for its superior nutritional content and a substrate with agar-agar gels were used. The tests included basic bread tests; sugar, acrylamide, amino, and fatty acid (FA) tests; and sensory acceptability. The results have shown that the acrylamide levels in bread with larvae remained below harmful thresholds, suggesting that using T. molitor can be a safe alternative protein source. The incorporation of powdered T. molitor larvae (p-TMLs) into bread was observed to increase certain sugar levels, such as glucose, particularly at higher larval concentrations. The addition of T. molitor significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread significantly. The FA profile of the bread was altered by the inclusion of p-TMLs, increasing the levels of monounsaturated FAs. Despite the nutritional benefits, higher concentrations of larvae decreased the sensory acceptability of the bread. This suggests that there is a balance to be found between enhancing the nutritional content and maintaining consumer appeal. These findings highlight the potential for using p-TMLs as a sustainable, nutritious ingredient in bread making, although the sensory qualities at higher concentrations might limit consumer acceptance.
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Affiliation(s)
- Agnė Jankauskienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Aistė Kabašinskienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Dominykas Aleknavičius
- Divaks, Private Limited Company (UAB), Vinco Kudirkos g. 22-12, LT-01113 Vilnius, Lithuania
| | - Sandra Kiseliovienė
- Food Institute, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
| | - Sigita Kerzienė
- Department of Physics, Mathematics and Biophysics, Lithuanian University of Health Sciences, Veterinary Academy, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Vytautė Starkutė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Elena Bartkienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Monika Zimkaitė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Ignė Juknienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Zavistanavičiūtė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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3
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Liu M, Zou X, Wu X, Li X, Chen H, Pan F, Zhang Y, Fang X, Tian W, Peng W. Preparation of chitosan/Tenebrio molitor larvae protein/curcumin active packaging film and its application in blueberry preservation. Int J Biol Macromol 2024; 275:133675. [PMID: 38971287 DOI: 10.1016/j.ijbiomac.2024.133675] [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: 05/28/2024] [Revised: 06/30/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
With growing concerns about postharvest spoilage of fruits, higher requirements have been placed on high-performance and sustainable active packaging materials. In this study, we prepared curcumin-based functional composite films using chitosan (CS) and Tenebrio molitor larvae protein (TMP) as the substrates. The effects of curcumin concentration on the structural and physicochemical properties of the composite films were determined. Curcumin was equally distributed in the polymer film through physical interactions. Furthermore, the curcumin composite film with 0.3 % addition exhibited a 27.39 % increase in elongation at break (EBA), a 37.04 % increase in the water vapor barrier, and strong UV-blocking properties and antioxidant activity compared with the control film (CS/TMP). The degradation experiment of the composite film on natural soil revealed that the composite film exhibited good biodegradability and environmental protection. Furthermore, the applicability of functional composite films for preserving blueberries was investigated. Compared with the control film and polyethylene (PE) films, the prepared composite films packaging treatment reduced the decay rate and weight loss rate of blueberries during storage, delayed softening and aging, and maintained the quality of blueberries. Using sustainable protein resources (TMP) and natural polysaccharides as packaging materials provides an economically, feasible and sustainable way to achieve the functional preservation of biomass materials.
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Affiliation(s)
- Mengyao Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xu Zou
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xinning Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiangxin Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hualei Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yuan Zhang
- School of plant protection, Anhui agricultural university, Hefei 230036, China
| | - Xiaoming Fang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Wenjun Peng
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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4
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Ruszkowska M, Tańska M, Miedzianka J, Kowalczewski PŁ. Field Cricket ( Gryllus bimaculatus) and Spirulina ( Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks. Foods 2024; 13:2390. [PMID: 39123581 PMCID: PMC11311995 DOI: 10.3390/foods13152390] [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: 06/17/2024] [Revised: 07/18/2024] [Accepted: 07/27/2024] [Indexed: 08/12/2024] Open
Abstract
Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product's characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.
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Affiliation(s)
- Millena Ruszkowska
- Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
| | - Joanna Miedzianka
- Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
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Triunfo M, Guarnieri A, Ianniciello D, Coltelli MB, Salvia R, Scieuzo C, De Bonis A, Falabella P. A comprehensive characterization of Hermetia illucens derived chitosan produced through homogeneous deacetylation. Int J Biol Macromol 2024; 271:132669. [PMID: 38801847 DOI: 10.1016/j.ijbiomac.2024.132669] [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: 03/09/2024] [Revised: 04/30/2024] [Accepted: 05/24/2024] [Indexed: 05/29/2024]
Abstract
The increasing demand for chitin and chitosan is driving research to explore alternative sources to crustaceans. Insects, particularly bioconverters as Hermetia illucens, are promising substitutes as they process food industry waste into valuable molecules, including chitin. Chitosan can be produced by chitin deacetylation: hot deacetylation to obtain a heterogeneous chitosan, the commonly produced, and cold deacetylation to obtain a homogeneous chitosan, not widely available. The two different treatments lead to a different arrangement of the amine and acetyl groups in the chitosan structure, affecting its molecular weight, deacetylation degree, and biological activity. This is the first report on the production and chemical-physical and biological characterization of homogenous chitosan derived from H. illucens larvae, pupal exuviae, and adults. This work, in addition to the report on heterogeneous chitosan by our research group, completes the overview of H. illucens chitosan. The yield values obtained for homogeneous chitosan from pupal exuviae (3 and 7 %) are in the range of insect (2-8 %) and crustaceans (4-15 %) chitosan. The evaluation of the antioxidant activity and antimicrobial properties against Gram-negative (Escherichia coli) and Gram-positive (Micrococcus flavus) bacteria confirmed the great versatility of H. illucens chitosan for biomedical and industrial applications and its suitability as an alternative source to crustaceans.
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Affiliation(s)
- Micaela Triunfo
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Anna Guarnieri
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Dolores Ianniciello
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Maria Beatrice Coltelli
- Department of Civil and Industrial Engineering, University of Pisa - Largo Lucio Lazzarino, 56122 Pisa, Italy
| | - Rosanna Salvia
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy; Spinoff XFlies s.r.l, University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Carmen Scieuzo
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy; Spinoff XFlies s.r.l, University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Angela De Bonis
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Patrizia Falabella
- Department of Sciences, University of Basilicata - Via dell'Ateneo Lucano 10, 85100 Potenza, Italy; Spinoff XFlies s.r.l, University of Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
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6
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Rocchetti G, Leni G, Rebecchi A, Dordoni R, Giuberti G, Lucini L. The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion. Food Chem 2024; 442:138422. [PMID: 38241998 DOI: 10.1016/j.foodchem.2024.138422] [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: 06/28/2023] [Revised: 12/10/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
Mealworm (MWP), migratory locust (LP), and house cricket (CP) are novel foods recently authorized by the European Commission. This work tested their powders as meat extenders at 5% inclusion in beef burgers. Insect powders were abundant in phenolics, recording the highest values in LP (1184.9 μg/g). The sensory analysis highlighted a higher visual and olfactory acceptability for MWP-burgers, followed by CP- and LP-burgers, whereas the texture of cooked burgers remained unaffected. Following pan-cooking, MWP-burgers and control exhibited comparable chemical profiles, while a significant down-accumulation of the heterocyclic amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline was observed in CP-burgers. In vitro gastrointestinal digestion highlighted metabolomic trends like control for MWP- and LP-burgers. In contrast, a reduced accumulation of lipids and increased content of dipeptides like glutaminylarginine (possibly acting as enzyme modulators) was observed for the CP-burgers.
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Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Giulia Leni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Roberta Dordoni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
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7
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Jędrzejczak E, Frąckowiak P, Sibillano T, Brendler E, Giannini C, Jesionowski T, Wysokowski M. Isolation and Structure Analysis of Chitin Obtained from Different Developmental Stages of the Mulberry Silkworm ( Bombyx mori). Molecules 2024; 29:1914. [PMID: 38731405 PMCID: PMC11084885 DOI: 10.3390/molecules29091914] [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: 03/19/2024] [Revised: 04/12/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Chitin, a ubiquitous biopolymer, holds paramount scientific and economic significance. Historically, it has been primarily isolated from marine crustaceans. However, the surge in demand for chitin and the burgeoning interest in biopolymers have necessitated the exploration of alternative sources. Among these methods, the mulberry silkworm (Bombyx mori) has emerged as a particularly intriguing prospect. To isolate chitin from Bombyx mori, a chemical extraction methodology was employed. This process involved a series of meticulously orchestrated steps, including Folch extraction, demineralization, deproteinization, and decolorization. The resultant chitin was subjected to comprehensive analysis utilizing techniques such as attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), 13C nuclear magnetic resonance (NMR) spectroscopy, and wide-angle X-ray scattering (WAXS). The obtained results allow us to conclude that the Bombyx mori represents an attractive alternative source of α-chitin.
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Affiliation(s)
- Eryk Jędrzejczak
- Faculty of Chemical Technology, Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland (T.J.)
| | - Patrycja Frąckowiak
- Faculty of Chemical Technology, Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland (T.J.)
| | - Teresa Sibillano
- Instituto Di Cristallografia-Consiglio Nazionale delle Ricerche (IC-CNR), I-70126 Bari, Italy
| | - Erica Brendler
- Institute of Analytical Chemistry, TU Bergakademie Freiberg, Lessingstr. 45, 09599 Freiberg, Germany;
| | - Cinzia Giannini
- Instituto Di Cristallografia-Consiglio Nazionale delle Ricerche (IC-CNR), I-70126 Bari, Italy
| | - Teofil Jesionowski
- Faculty of Chemical Technology, Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland (T.J.)
| | - Marcin Wysokowski
- Faculty of Chemical Technology, Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-965 Poznan, Poland (T.J.)
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8
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Cho JL, Allain LG, Yoshida S. Study on the Influence of UV Light on Selective Antibacterial Activity of Silver Nanoparticle Synthesized Utilizing Protein/Polypeptide-Rich Aqueous Extract from The Common Walkingstick, Diapheromera femorata. MATERIALS (BASEL, SWITZERLAND) 2024; 17:713. [PMID: 38591619 PMCID: PMC10856163 DOI: 10.3390/ma17030713] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 01/27/2024] [Accepted: 01/30/2024] [Indexed: 04/10/2024]
Abstract
Common walkingstick (Diapheromera femorata) aqueous extract (CWSAE) can induce the synthesis of useful bionanomaterials. CWSAE is rich in water-soluble organic compounds such as proteins and polypeptides that function as reducing/stabilizing agents for nanoparticle formation from Ag+ ion precursors. The synthesized AgNPs exhibited a moderately uniform size, with the majority falling within the range of 20-80 nm. These AgNPs were UV-treated and tested as antibacterial agents to inhibit the growth of four pathogenic bacteria (Burkholderia cenocepacia K-56, Klebsiella pneumoniae ST258, Pseudomonas aeruginosa PAO1, and Staphylococcus aureus USA300), as well as one common bacterium (Escherichia coli BW25113). The disk diffusion test demonstrated that the UV-treated AgNPs significantly and selectively inhibited the growth of Staphylococcus aureus USA300 and P. aeruginosa, while showing a small effect on the other two species. This suggests the potential application of green-chemically synthesized AgNPs as selective antibacterial agents. Furthermore, we studied the effects of short-term (1-2 min) and long-term (5-30 min) UV treatment on the selective cytotoxicity of the AgNPs and found that the cytotoxicity of the AgNPs could depend on the duration of UV exposure against certain bacteria.
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Affiliation(s)
| | | | - Sanichiro Yoshida
- Department of Chemistry and Physics, Southeastern Louisiana University, Hammond, LA 70402, USA; (J.L.C.); (L.G.A.)
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9
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Tanga CM, Ekesi S. Dietary and Therapeutic Benefits of Edible Insects: A Global Perspective. ANNUAL REVIEW OF ENTOMOLOGY 2024; 69:303-331. [PMID: 37758222 DOI: 10.1146/annurev-ento-020123-013621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/03/2023]
Abstract
Edible insects are gaining traction worldwide for research and development. This review synthesizes a large and well-established body of research literature on the high nutritional value and variety of pharmacological properties of edible insects. Positive benefits of insect-derived products include immune enhancement; gastrointestinal protection; antitumor, antioxidant, and anti-inflammatory capacities; antibacterial activities; blood lipid and glucose regulation; lowering of blood pressure; and decreased risk of cardiovascular diseases. However, the pharmacological mechanisms of these active components of edible insects in humans have received limited research attention. In addition, we discuss health risks (safety); application prospects; regulations and policies governing their production and consumption with a view to promote innovations, intraglobal trade, and economic development; and suggestions for future directions for further pharmacological functional studies. The aim is to review the current state of knowledge and research trends on edible insects as functional ingredients beneficial to the nutrition and health of humans and animals (livestock, aquatic species, and pets).
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Affiliation(s)
- Chrysantus Mbi Tanga
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya; ,
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya; ,
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10
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Traynor A, Burns DT, Wu D, Karoonuthaisiri N, Petchkongkaew A, Elliott CT. An analysis of emerging food safety and fraud risks of novel insect proteins within complex supply chains. NPJ Sci Food 2024; 8:7. [PMID: 38245539 PMCID: PMC10799884 DOI: 10.1038/s41538-023-00241-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Accepted: 11/29/2023] [Indexed: 01/22/2024] Open
Abstract
Food consumption play a crucial role in human life, yet conventional food production and consumption patterns can be detrimental to the environment. Thus, research and development has been directed towards alternative proteins, with edible insects being promising sources. Edible insects have been recognised for their sustainable benefits providing protein, with less emission of greenhouse gas, land and water usage compared to sources, such as beef, chicken, and dairy products. Among the over 2000 known edible insect species, only four, namely yellow mealworm (Tenebrio molitor), migratory locust/grasshopper (Locusta migratoria), grain mould beetle, also known as lesser mealworm which is a larval form of Alphitobius diaperinus (from the family of Tenebrionidae of darkling beetles) and house cricket (Acheta domesticus), are currently authorised in specific products through specific producers in the EU. The expansion of such foods into Western diets face challenges such as consumer barriers, gaps in microbiological and chemical safety hazard data during production and processing, and the potential for fraudulent supply chain activity. The main aim of this study was to map the supply chain, through interviews with personnel along the supply chain, coupled with searches for relevant publications and governmental documents. Thus, the main potential points of food safety and fraud along the edible insect supply chain were identified. Feed substrate was identified as the main area of concern regarding microbiological and chemical food safety and novel processing techniques were forecast to be of most concern for future fraudulent activity. Despite the on-going authorisation of insect species in many countries there are substantial food safety and authenticity information gaps in this industry that need to be addressed before edible insects can be viewed as a safe and sustainable protein sources by Western consumers.
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Affiliation(s)
- A Traynor
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - D Thorburn Burns
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK
| | - D Wu
- National Measurement Laboratory: Centre of Excellence in Agriculture and Food Integrity, Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast, Northern Ireland, BT9 5DL, UK
| | - N Karoonuthaisiri
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK
- National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, 111 Thailand Science Park, Phahonyothin Road, Pathumthani, 12120, Thailand
- International Joint Research Centre on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
| | - A Petchkongkaew
- International Joint Research Centre on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin road, Khong Luang, Pathum Thani, 12120, Thailand
| | - C T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University of Belfast, Belfast, BT9 5DL, Northern Ireland, UK.
- International Joint Research Centre on Food Security (IJC-FOODSEC), 113 Thailand Science Park, Phahonyothin Road, Khong Luang, Pathum Thani, 12120, Thailand.
- School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 99 Mhu 18, Phahonyothin road, Khong Luang, Pathum Thani, 12120, Thailand.
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11
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Li P, Sheng L, Ye Y, Wang JS, Geng S, Ning D, Sun X. Allergenicity of alternative proteins: research hotspots, new findings, evaluation strategies, regulatory status, and future trends: a bibliometric analysis. Crit Rev Food Sci Nutr 2024:1-12. [PMID: 38189352 DOI: 10.1080/10408398.2023.2299748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2024]
Abstract
As the world population rises, the demand for protein increases, leading to a widening gap in protein supply. There is an unprecedented interest in the development of alternative proteins, but their allergenicity has raised consumer concerns. This review aims to highlight and correlate the current research status of allergenicity studies on alternative proteins based on previously published studies. Current research keywords, hotspots and trends in alternative protein sensitization were analyzed using a mixed-method approach that combined bibliometric analysis and literature review. According to the bibliometric analysis, current research is primarily focused on food science, agriculture, and immunology. There are significant variations in the type and amount of allergens found in alternative proteins. A significant amount of research has been focused on studying plant-based proteins and the cross-reactivity of insect proteins. The allergenicity of alternative proteins has not been studied extensively or in depth. The allergenicity of other alternative proteins and the underlying mechanisms warrant further study. In addition, the lack of a standardized allergy assessment strategy calls for additional efforts by international organizations and collaborations among different countries. This review provides new research and regulatory perspectives for the safe utilization of alternative proteins in human food systems.
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Affiliation(s)
- Peipei Li
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Lina Sheng
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Yongli Ye
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
| | - Jia-Sheng Wang
- Department of Environmental Health Science, University of Georgia, Athens, Georgia, USA
| | - Shuxiang Geng
- Yunnan Academy of Forestry and Grassland, Kunming, P.R. China
| | - Deli Ning
- Yunnan Academy of Forestry and Grassland, Kunming, P.R. China
| | - Xiulan Sun
- School of Food Science and Technology, International Joint Laboratory on Food Safety, Synergetic Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, P.R. China
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing, P.R. China
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12
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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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Orkusz A, Dymińska L, Banaś K, Harasym J. Chemical and Nutritional Fat Profile of Acheta domesticus, Gryllus bimaculatus, Tenebrio molitor and Rhynchophorus ferrugineus. Foods 2023; 13:32. [PMID: 38201060 PMCID: PMC10778053 DOI: 10.3390/foods13010032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/16/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation is much more environmentally friendly than traditional livestock farming. The objective of this study was to determine the chemical and nutritional fat profile of selected edible insects as follows: house cricket (Acheta domesticus adult), field cricket (Gryllus bimaculatus adult), mealworm (Tenebrio molitor larvae), and palm weevil (Rhynchophorus ferrugineus larvae) which are now commercially available worldwide. Additionally, the degree of implementation of nutrition standards for selected nutrients by these insects was assessed. Freeze-dried insects were studied using infrared-attenuated total reflectance mid-infrared spectroscopy for basic differentiation. The content of fat and fatty acids was determined, and dietary indicators were calculated. The spectroscopic findings align with biochemical data, revealing that Rhynchophorus ferrugineus larvae contain the highest fat content and the least protein. Unsaturated fatty acids (UFAs) predominated in the fat of the assessed insects. The highest content of saturated fatty acids (SFAs), along with the lowest content of polyunsaturated fatty acids (PUFAs), was observed in the larvae of the Rhynchophorus ferrugineus species. From a nutritional standpoint, Tenebrio molitor larvae exhibit the most favorable indicators, characterized by minimal athero- and thrombogenic effects, along with an optimal balance of hypo- and hypercholesterolemic acids. Knowledge of the composition and quantities of fats in different insect species is valuable for planning and preparing meals with accurate nutritional profiles, among other applications.
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Affiliation(s)
- Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland; (K.B.); (J.H.)
| | - Lucyna Dymińska
- Department of Bioorganic Chemistry, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland;
| | - Karol Banaś
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland; (K.B.); (J.H.)
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland; (K.B.); (J.H.)
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14
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Hasnan FFB, Feng Y, Sun T, Parraga K, Schwarz M, Zarei M. Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods 2023; 12:4243. [PMID: 38231647 DOI: 10.3390/foods12234243] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 01/19/2024] Open
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
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Affiliation(s)
- Fatin Fayuni Binti Hasnan
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Malaysia
| | - Yiming Feng
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Taozhu Sun
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Katheryn Parraga
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Michael Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Mohammad Zarei
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
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15
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Ma Z, Mondor M, Goycoolea Valencia F, Hernández-Álvarez AJ. Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins. Food Funct 2023; 14:8129-8156. [PMID: 37656123 DOI: 10.1039/d3fo02865h] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
This review aims to provide an updated overview of edible insect proteins and the bioactivity of insect-derived peptides. The essential amino acid content of edible insects is compared with well-known protein sources to demonstrate that edible insects have the potential to cover the protein quality requirements for different groups of the population. Then the current methodologies for insect protein extraction are summarized including a comparison of the protein extraction yield and the final protein content of the resulting products for each method. Furthermore, in order to improve our understanding of insect proteins, their functional properties (such as solubility, foaming capacity, emulsifying, gelation, water holding capacity and oil holding capacity) are discussed. Bioactive peptides can be released according to various enzymatic hydrolysis protocols. In this context, the bioactive properties of insect peptides (antihypertensive, antidiabetic, antioxidant and anti-inflammatory properties) have been discussed. However, the allergens present in insect proteins are still a major concern and an unsolved issue for insect-based product consumption; thus, an analysis of cross reactivity and the different methods available to reduce allergenicity are proposed. Diverse studies of insect protein hydrolysates/peptides have been ultimately promoting the utilization of insect proteins for future perspectives and the emerging processing technologies to enhance the wider utilization of insect proteins for different purposes.
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Affiliation(s)
- Zidan Ma
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, J2S 8E3, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada
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16
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Mazac R, Järviö N, Tuomisto HL. Environmental and nutritional Life Cycle Assessment of novel foods in meals as transformative food for the future. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 876:162796. [PMID: 36914137 DOI: 10.1016/j.scitotenv.2023.162796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 02/14/2023] [Accepted: 03/07/2023] [Indexed: 06/18/2023]
Abstract
Sustainable diets are key for mitigating further anthropogenic climate change and meeting future health and sustainability goals globally. Given that current diets need to change significantly, novel/future foods (e.g., insect meal, cultured meat, microalgae, mycoprotein) present options for protein alternatives in future diets with lower total environmental impacts than animal source foods. Comparisons at the more concrete meal level would help consumers better understand the scale of environmental impacts of single meals and substitutability of animal sourced foods with novel foods. Our aim was to compare the environmental impacts of meals including novel/future foods with those of vegan and omnivore meals. We compiled a database on environmental impacts and nutrient composition of novel/future foods and modeled the impacts of calorically similar meals. Additionally, we applied two nutritional Life Cycle Assessment (nLCA) methods to compare the meals in terms of nutritional content and environmental impacts in one index. All meals with novel/future foods had up to 88 % less Global Warming Potential, 83 % less land use, 87 % less scarcity-weighted water use, 95 % less freshwater eutrophication, 78 % less marine eutrophication, and 92 % less terrestrial acidification impacts than similar meals with animal source foods, while still offering the same nutritional value as vegan and omnivore meals. The nLCA indices of most novel/future food meals are similar to protein-rich plant-based alternative meals and show fewer environmental impacts in terms of nutrient richness than most animal source meals. Substituting animal source foods with certain novel/future foods may provide for nutritious meals with substantial environmental benefits for sustainably transforming future food systems.
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Affiliation(s)
- Rachel Mazac
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland; Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland.
| | - Natasha Järviö
- Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland; LUT School of Energy Systems, Sustainability Solutions, LUT University, Mukkulankatu 19, 15210 Lahti, Finland; Ruralia Institute, Faculty of Agriculture and Forestry, University of Helsinki, Lönnrotinkatu 7, 50100 Mikkeli, Finland
| | - Hanna L Tuomisto
- Department of Agricultural Sciences, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland; Helsinki Institute of Sustainability Sciences (HELSUS), University of Helsinki, Helsinki, Finland; Natural Resources Institute Finland (Luke), Helsinki, Finland
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17
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Queiroz LS, Nogueira Silva NF, Jessen F, Mohammadifar MA, Stephani R, Fernandes de Carvalho A, Perrone ÍT, Casanova F. Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods. Heliyon 2023; 9:e14831. [PMID: 37025786 PMCID: PMC10070515 DOI: 10.1016/j.heliyon.2023.e14831] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 03/11/2023] [Accepted: 03/17/2023] [Indexed: 03/29/2023] Open
Abstract
The consumption of edible insects can be anadvantageous alternative to the conventional food supply chain, which involves global water waste, land deficit, undernutrition, and starvation. Besides the nutritional aspects, insect proteins have demonstrated a wide range of functional properties such as foamability, emulsifying and gelling abilities. The protein content and amino acid profile of some insects have revealed a good nutritional value and interesting functional properties. However, it is crucial to comprehend how the protein quality is affected by insect feeding, drying, and defatting. There is a knowledge gap about the impact of industrial treatment, such as pH, ionic strength, and heat treatment, on insect proteins' functional properties. In this review, we have aimed to highlight the potential application of insect proteins as a nutritional source and their promising technological applications. The study reported the principal insect protein characterization methodologies that have been investigated in the literature aiming to correlate the physicochemical parameters to possible protein functionalities. The research on the functional properties of insect proteins is at the exploratory level. Further detailed studies are needed to clarify the structure-function relation of insect proteins and how these functionalities and insect processing can increase consumer acceptance.
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Affiliation(s)
- Lucas Sales Queiroz
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
| | | | - Flemming Jessen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
| | - Rodrigo Stephani
- Departamento de Química, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora – MG, Brazil
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora – MG, Brazil
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
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18
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Kee PE, Cheng YS, Chang JS, Yim HS, Tan JCY, Lam SS, Lan JCW, Ng HS, Khoo KS. Insect biorefinery: A circular economy concept for biowaste conversion to value-added products. ENVIRONMENTAL RESEARCH 2023; 221:115284. [PMID: 36640934 DOI: 10.1016/j.envres.2023.115284] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/28/2022] [Accepted: 01/10/2023] [Indexed: 06/17/2023]
Abstract
With rapid growing world population and increasing demand for natural resources, the production of sufficient food, feed for protein and fat sources and sustainable energy presents a food insecurity challenge globally. Insect biorefinery is a concept of using insect as a tool to convert biomass waste into energy and other beneficial products with concomitant remediation of the organic components. The exploitation of insects and its bioproducts have becoming more popular in recent years. This review article presents a summary of the current trend of insect-based industry and the potential organic wastes for insect bioconversion and biorefinery. Numerous biotechnological products obtained from insect biorefinery such as biofertilizer, animal feeds, edible foods, biopolymer, bioenzymes and biodiesel are discussed in the subsequent sections. Insect biorefinery serves as a promising sustainable approach for waste management while producing valuable bioproducts feasible to achieve circular bioeconomy.
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Affiliation(s)
- Phei Er Kee
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan
| | - Yu-Shen Cheng
- Department of Chemical and Materials Engineering, National Yunlin University of Science and Technology, Douliu, Yunlin 64002, Taiwan
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan, Taiwan
| | - Hip Seng Yim
- Booya Holdings, Northpoint Mid Valley City, No. 1 Medan Syed Putra Utara, 59200 Kuala Lumpur, Malaysia
| | - John Choon Yee Tan
- Zelcos Biotech Sdn Bhd, No. 1 Lorong Nagasari 11, Taman Nagasari, 13600 Prai, Pulau Pinang, Malaysia
| | - Su Shiung Lam
- Pyrolysis Technology Research Group, Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Center for Transdisciplinary Research, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, India; University Centre for Research and Development, Department of Chemistry, Chandigarh University, Gharuan, Mohali, Punjab, India
| | - John Chi-Wei Lan
- Biorefinery and Bioprocess Engineering Laboratory, Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan.
| | - Hui Suan Ng
- Centre for Research and Graduate Studies, University of Cyberjaya, Persiaran Bestari, 63000 Cyberjaya, Selangor, Malaysia.
| | - Kuan Shiong Khoo
- Centre for Research and Graduate Studies, University of Cyberjaya, Persiaran Bestari, 63000 Cyberjaya, Selangor, Malaysia; Department of Chemical Engineering and Materials Science, Yuan Ze University, Taoyuan, Taiwan.
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19
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Vallikkadan MS, Dhanapal L, Dutta S, Sivakamasundari SK, Moses JA, Anandharamakrishnan C. Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-023-09332-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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20
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Tachie C, Nwachukwu ID, Aryee ANA. Trends and innovations in the formulation of plant-based foods. FOOD PRODUCTION, PROCESSING AND NUTRITION 2023. [DOI: 10.1186/s43014-023-00129-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
AbstractGlobally, the production, distribution, sale and consumption of plant-based foods (PBFs) are on the increase due to heightened consumer awareness, a growing demand for clean label products, widespread efforts to promote and embrace sustainable practices, and ethical concerns over animal-derived counterparts. This has led to the exploration of several strategies by researchers and the food industry to develop alternative milk, cheese, meat, and egg products from various plant-based sources using technologies such as precision fermentation (PF), scaffolding, extrusion, and muscle fibre simulation. This work explores current alternative protein sources and PBFs, production trends, innovations in formulation, nutritional quality, as well as challenges restricting full utilization and other limitations. However, PBFs have several limitations which constrain their acceptance, including the beany flavour of legumes, concerns about genetically modified foods, cost, nutritional inadequacies associated micronutrient deficiencies, absence of safety regulations, and the addition of ingredients that are contrary to their intended health-promoting purpose. The review concludes that investing in the development of PBFs now, has the potential to facilitate a rapid shift to large scale consumption of sustainable and healthy diets in the near future.
Graphical Abstract
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Mahanta DK, Komal J, Samal I, Bhoi TK, Dubey VK, Pradhan K, Nekkanti A, Gouda MNR, Saini V, Negi N, Bhateja S, Jat HK, Jeengar D. Nutritional aspects and dietary benefits of "Silkworms": Current scenario and future outlook. Front Nutr 2023; 10:1121508. [PMID: 36742434 PMCID: PMC9892554 DOI: 10.3389/fnut.2023.1121508] [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: 12/11/2022] [Accepted: 01/06/2023] [Indexed: 01/20/2023] Open
Abstract
In the current scenario, it is estimated that by 2050, there will be an additional 2.5 billion people and a 70% increase in food demand. Crop yields are not increasing fast enough to support global needs, and world agriculture is facing several serious challenges. Therefore, insects can be a nutritious alternative to meet the ever-increasing food demand in the present and future. The majority of insect consumption occurs in developing countries, with approximately 1,900 insect species consumed worldwide. Food and feed derived from them are of high quality, have a high feed conversion ratio and emit a low level of greenhouse gases. Among insects silkworms are beneficial to humans, not only because of their high nutritional value, but also because of their several pharmacological properties. Silkworm eggs, larvae, and pupae contains high amount of proteins, oils, minerals, vitamins, and several other beneficial components which are nutritious as well as have positive effect on human health. Studies have shown that silkworm pupae protect the liver, enhance immunity, inhibit apoptosis, inhibit cancer, inhibit tumor growth, inhibit microbial growth, regulate blood glucose and blood lipids, and lower blood pressure. This review paper summerized the nutritional value of different life stages of silkworm, nutritional comparison of silkworm with the major human foods, and the effects of silkworm consumption on human health, thus ittargets to generate interest toward in sericulture and improve human health by using silkworm as a nutritious food and attain sustainability in food and nutritional security.
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Affiliation(s)
- Deepak Kumar Mahanta
- Department of Entomology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India
| | - J. Komal
- Department of Entomology, Navsari Agricultural University, Navsari, Gujarat, India
| | - Ipsita Samal
- Department of Entomology, Sri Sri University, Cuttack, Odisha, India
| | - Tanmaya Kumar Bhoi
- Forest Protection Division, ICFRE – Arid Forest Research Institute (AFRI), Jodhpur, Rajasthan, India
| | - Vinod Kumar Dubey
- Department of Entomology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, Bihar, India
| | - Kiranamaya Pradhan
- Department of Entomology, University of Agricultural Sciences, Dharwad, India
| | - Aarthi Nekkanti
- Department of Entomology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India
| | - M. N. Rudra Gouda
- Division of Entomology, Indian Agricultural Research Institute, New Delhi, India
| | - Varun Saini
- Department of Seed Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, Haryana, India
| | - Nikita Negi
- Department of Entomology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India
| | - Sheenam Bhateja
- Department of Entomology, Maharana Pratap University of Agriculture and Technology, Udaipur, Rajasthan, India
| | - Hansa Kumari Jat
- Department of Entomology, Rajasthan Agricultural Research Institute, Durgapur, Jaipur, Rajasthan, India
| | - Deepika Jeengar
- Department of Entomology, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
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Suresh S, Mohd Zaini NS, Rahim MHA, Ahmad NH. Insects and worms as an alternative protein source in the halal food industry. INNOVATION OF FOOD PRODUCTS IN HALAL SUPPLY CHAIN WORLDWIDE 2023:127-148. [DOI: 10.1016/b978-0-323-91662-2.00012-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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23
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Kawahara AY, Martinez JI, Plotkin D, Markee A, Butterwort V, Couch CD, Toussaint EFA. Mezcal worm in a bottle: DNA evidence suggests a single moth species. PeerJ 2023; 11:e14948. [PMID: 36915657 PMCID: PMC10007961 DOI: 10.7717/peerj.14948] [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: 10/19/2022] [Accepted: 02/02/2023] [Indexed: 03/16/2023] Open
Abstract
Mezcals are distilled Mexican alcoholic beverages consumed by many people across the globe. One of the most popular mezcals is tequila, but there are other forms of mezcal whose production has been part of Mexican culture since the 17th century. It was not until the 1940-50s when the mezcal worm, also known as the "tequila worm", was placed inside bottles of non-tequila mezcal before distribution. These bottled larvae increased public attention for mezcal, especially in Asia, Europe, and the United States. Despite these larvae gaining global interest, their identity has largely remained uncertain other than that they are larvae of one of three distantly related holometabolous insects. We sequenced the COI gene from larvae in different kinds of commercially available mezcals. All larval DNA that amplified was identified as the agave redworm moth, Comadia redtenbacheri. Those that did not amplify were also confirmed morphologically to be the larva of this species.
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Affiliation(s)
- Akito Y Kawahara
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America
| | - Jose I Martinez
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America
| | - David Plotkin
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America
| | - Amanda Markee
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America.,School of Natural Resources and Environment, University of Florida, Gainesville, FL, United States of America
| | - Violet Butterwort
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America.,Ontario Forest Research Institute, Ministry of Natural Resources and Forestry, Sault Ste. Marie, Ontario, Canada
| | - Christian D Couch
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America
| | - Emmanuel F A Toussaint
- McGuire Center for Lepidoptera and Biodiversity, Florida Museum of Natural History, University of Florida, Gainesville, FL, United States of America.,Natural History Museum of Geneva, Geneva, Switzerland
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Zhao J, Pan J, Zhang Z, Chen Z, Mai K, Zhang Y. Fishmeal Protein Replacement by Defatted and Full-Fat Black Soldier Fly Larvae Meal in Juvenile Turbot Diet: Effects on the Growth Performance and Intestinal Microbiota. AQUACULTURE NUTRITION 2023; 2023:8128141. [PMID: 37089257 PMCID: PMC10115534 DOI: 10.1155/2023/8128141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/07/2023] [Accepted: 02/27/2023] [Indexed: 05/03/2023]
Abstract
A 12-week feeding trial was conducted to investigate the effect of the same fishmeal protein level replaced by black soldier fly larvae (Hermetia illucens) meal (BSFL) with different lipid contents on the growth performance and intestinal health of juvenile turbot (Scophthalmus maximus L.) (initial body weight 12.64 g). Three isonitrogenous and isolipidic diets were formulated: fish meal-based diet (FM), diets DF and FF, in which 14% fish meal protein of the FM diet was replaced by defatted and full-fat BSFL, respectively. There were no significant differences in growth performance, intestinal morphology, and mucosal barrier function between the DF and the FM group. However, diet FF markedly reduced the growth performance, intestinal perimeter ratio, and the gene expression of anti-inflammatory cytokine TGF-β (P < 0.05). Compared to group FF, the communities of intestinal microbiota in group DF were more similar to group FM. Moreover, diet DF decreased the abundance of some potential pathogenic bacteria and enriched the potential probiotics, such as Bacillus. Diet FF obviously altered the composition of intestinal microbiota and increased the abundance of some potential pathogenic bacteria. These results suggested that the application of defatted BSFL showed more positive effects on fish growth and intestinal health than the full-fat BSFL, and the intestinal microbiota was closely involved in these effects.
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Affiliation(s)
- Jingjing Zhao
- Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Jintao Pan
- Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Zhonghao Zhang
- Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Zhichu Chen
- Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
| | - Kangsen Mai
- Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
- Qingdao National Laboratory for Marine Science and Technology, 1 Wenhai Road, Qingdao 266237, China
| | - Yanjiao Zhang
- Key Laboratory of Aquaculture Nutrition and Feed, Ministry of Agriculture, The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, 5 Yushan Road, Qingdao 266003, China
- Qingdao National Laboratory for Marine Science and Technology, 1 Wenhai Road, Qingdao 266237, China
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The Crick-Eatery: A Novel Approach to Evaluate Cricket ( Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response. Foods 2022; 11:foods11244115. [PMID: 36553857 PMCID: PMC9778095 DOI: 10.3390/foods11244115] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/08/2022] [Accepted: 12/10/2022] [Indexed: 12/23/2022] Open
Abstract
This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste. US untrained consumers (n = 108), from the San Luis Obispo, CA area, were recruited to evaluate three food products (sausage, pasta, and brownies) as components in a three-course meal that either contain cricket powder (CP) or not (Control). The CP sausage was found to have lower liking scores than the Control for the attributes tested (p < 0.05). The CP pasta was found to be higher in overall liking than the Control (p < 0.05). The CP Brownies were rated highly across the attributes, except for texture and aftertaste (p < 0.05). Though the CP products were found to be as acceptable as the Controls, the use of cricket powder may have affected the texture and flavor profile of both the CP sausage and brownies. The participants selected more positive emotions terms for both the CP and Control products than negative emotions. Negative terms selected, such as worried, decreased once the products were consumed (p < 0.05). Plate waste and subjective satiety may also be indicators of consumer acceptability. Significant correlations were found between appearance liking and satiety as well as taste liking and plate waste for both the Control and CP products/dishes (p < 0.05). Based on this work, future acceptance of insect-based products may be encouraged by evaluating the products throughout an eating experience.
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Zhou Y, Wang D, Zhou S, Duan H, Guo J, Yan W. Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review. Foods 2022; 11:3961. [PMID: 36553703 PMCID: PMC9777846 DOI: 10.3390/foods11243961] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/17/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.
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Affiliation(s)
- Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Diandian Wang
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Shiqi Zhou
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Hao Duan
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Jinhong Guo
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
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Takahashi Y, Yoshida I, Fujita K, Igarashi T, Iuchi Y. Faeces tea of cherry caterpillar (larvae of Phalera flavescens) promotes differentiation into myotubes, activates mitochondria, and suppresses the protein expression of ubiquitin ligase in C2C12. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.6.09] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Sarcopenia is a syndrome characterised by progressive and systemic loss of skeletal muscle mass and strength. In order to prevent sarcopenia and lead a healthy life, it is necessary to maintain muscle mass and prevent loss of muscle mass. Insect faeces have long been consumed as tea in China, both as a medicine and as a functional food. In the present work, we investigated the efficacy of cherry caterpillar faeces tea (PT) for treating sarcopenia, particularly concerning muscle building and atrophy suppression using C2C12 cells. PT treatment (0.2 mg/mL) increased myotube widths by approximately 40%, and increased the expression levels of Myod, Myog, and MYHC. Additionally, PGC1α, TFAM, SDHA, BCAT, and BCKDH were upregulated in a PT concentration-dependent manner. For PGC1α, which is the transcription coactivator, the protein expression level also increased in a concentration-dependent manner. The findings demonstrated that PT could stimulate PGC1α and activate mitochondria via branched-chain amino acid metabolism and the electron transport chain in C2C12 myoblasts. Furthermore, PT suppressed LPS-induce expression of IL6 and TNFα, and reduced the protein expression levels of the ubiquitin ligases Atrogin-1 and MuRF, which are major cause of muscle atrophy. These results indicated that PT could be effective for muscle building and suppression of atrophy.
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28
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Refael G, Riess HT, Levi CS, Magzal F, Tamir S, Koren O, Lesmes U. Responses of the human gut microbiota to physiologically digested insect powders or isolated chitin thereof. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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29
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Tavares PPLG, dos Santos Lima M, Pessôa LC, de Andrade Bulos RB, de Oliveira TTB, da Silva Cruz LF, de Jesus Assis D, da Boa Morte ES, Di Mambro Ribeiro CV, de Souza CO. Innovation in Alternative Food Sources: A Review of a Technological State-of-the-Art of Insects in Food Products. Foods 2022; 11:3792. [PMID: 36496600 PMCID: PMC9737383 DOI: 10.3390/foods11233792] [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: 11/02/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022] Open
Abstract
Insects present great potential for the food industry due to their easier rearing conditions and high nutritional value, in comparison with traditional livestock. However, there is a lack of evaluation of the technological status of food products developed with edible insects. Therefore, this study aims to analyze the emergent technological and scientific applications of edible insects in the food industry through a prospective study of patent documents and research articles. Espacenet was used as a research tool, applying the terms Insect, Pupa, Larva, or Nymph and the codes A23L33 and A23V2002. A total of 1139 documents were found-341 were related to the study. Orbit® was used to evaluate technological domains and clusters of concepts. Scopus database research was performed to assess the prevalence of insect research, with the term "edible and insect*". The main insects used were silkworms, bees, beetles, mealworms, crickets, and cicadas. Protein isolates were the predominant technology, as they function as an ingredient in food products or supplements. A diverse application possibility for insects was found due to their nutritional composition. The insect market is expected to increase significantly in the next years, representing an opportunity to develop novel high-quality/sustainable products.
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Affiliation(s)
| | - Matheus dos Santos Lima
- Undergraduate Program in Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| | - Luiggi Cavalcanti Pessôa
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Bahia, Brazil
- Environment Department, Senai Cimatec University Center, Salvador 41650-010, Bahia, Brazil
| | | | | | - Larissa Farias da Silva Cruz
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| | - Denilson de Jesus Assis
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Bahia, Brazil
- School of Exact and Technological Sciences, Salvador University, Salvador 41820-021, Bahia, Brazil
| | - Elba Santos da Boa Morte
- Graduate Program in Food, Nutrition and Health (PPGANS), School of Nutrition, Federal University of Bahia, Salvador 40110-907, Bahia, Brazil
| | - Cláudio Vaz Di Mambro Ribeiro
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-110, Bahia, Brazil
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
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30
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Aleman RS, Marcia J, Pournaki SK, Borrás-Linares I, Lozano-Sanchez J, Fernandez IM. Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket ( Acheta domesticus) Powder. Foods 2022; 11:3275. [PMID: 37431022 PMCID: PMC9602185 DOI: 10.3390/foods11203275] [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: 09/18/2022] [Revised: 10/13/2022] [Accepted: 10/15/2022] [Indexed: 07/03/2024] Open
Abstract
In the Western world, the successful introduction of insect consumption may need awareness of insect ingredient benefits, and consumers' anticipation of insect-based foods with sensory quality is crucial. The objective of this study was to develop protein-rich nutritional chocolate chip cookies (CCC) from cricket powder (CP) and analyze their physicochemical, liking, emotions, purchase intent, and sensory properties. The CP additions levels were 0%, 5%, 7.5%, and 10%. Chemical composition, physicochemical, and functional properties were analyzed using individual and mixed CP and wheat flour (WF). The proximate composition of CP mainly consisted of ash (3.9%), fat (13.4%), and protein (60.7%). In vitro protein digestibility of CP was 85.7%, whereas the essential amino acid score was 0.82. The CP inclusion significantly impacted the WF functional and rheological properties in all given incorporation levels in flour blends and doughs. The incorporation of CP produced darker and softer CCC, resulting from the effect of the CP protein. Adding 5% of CP did not impact the sensory attributes. Purchase intent and liking improved by using 5% of CP after panelists had revealed the beneficial information regarding CP. Concerning emotion terms, "happy" and "satisfied" significantly decreased while the negative emotion term "disgusted" increased among the highest CP substitute levels (7.5% and 10%) after beneficial information. Overall liking, flavor linking, education, consumption intent, gender, age, and positive emotion term "happy" were significantly assertive predictors affecting purchase intent.
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Affiliation(s)
- Ricardo S. Aleman
- School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA
| | - Jhunior Marcia
- Faculty of Technological Sciences, Universidad Nacional de Agricultura, Catacamas 16201, Olancho, Honduras
| | | | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, Avda Fuentenueva s/n, University of Granada, 18071 Granada, Spain
| | - Jesus Lozano-Sanchez
- Department of Food Science and Nutrition, University of Granada, 18071 Granada, Spain
| | - Ismael Montero Fernandez
- Department of Agricultural and Forestry Engineering, School of Agrarian Engineering, Universidad de Extremadura, 06007 Badajoz, Spain
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31
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Ho I, Peterson A, Madden J, Huang E, Amin S, Lammert A. Will It Cricket? Product Development and Evaluation of Cricket ( Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies. Foods 2022; 11:3128. [PMID: 36230206 PMCID: PMC9563609 DOI: 10.3390/foods11193128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/15/2022] [Accepted: 10/01/2022] [Indexed: 11/18/2022] Open
Abstract
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.
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Affiliation(s)
| | | | | | | | | | - Amy Lammert
- FSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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Teepoo S, Sannok T, Arsawiset S. A portable device as a paper test strip platform with smartphone applicationfor detection of branched-chain amino acids in edible insects. Food Chem 2022; 405:134560. [DOI: 10.1016/j.foodchem.2022.134560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 08/18/2022] [Accepted: 10/07/2022] [Indexed: 11/04/2022]
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Mabelebele M, Kolobe SD, Malematja E, Sebola NA, Manyelo TG. A Comprehensive Review of the Importance of Selected Trace Elements Present in Edible Insects. Biol Trace Elem Res 2022; 201:3520-3527. [PMID: 36109446 PMCID: PMC10160138 DOI: 10.1007/s12011-022-03423-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 09/12/2022] [Indexed: 11/02/2022]
Abstract
This review is intended to provide recent published information on trace elements from edible insects from various environments. Recently, insects are gaining popularity as food proteins in developing countries and press higher demand for edible insects since they may provide similar nutritional value as meat. Insects have been part of the human diet in the world for decades and at least 1900 insect species are considered edible. Furthermore, insects play a crucial role in socioeconomic by contributing to the world's food security as well as eradicating poverty in rural communities. Generally, edible insects are considered a readily available source of proteins, carbohydrates, and chitin. They also contain considerable amounts of trace elements such as iron, zinc, copper, and manganese. It has been observed that there is a great variation between mineral contents found in insects of the same or different species. Knowledge and comprehensive understanding of trace element contents of edible insects are crucial to fully maximise their utilisation in diets and prevent mineral deficiency in human beings and animals. However, most of the research on insects has focused on the nutritional contents of insects with less attention given to other nutritional components such as minerals and trace elements. The available data on trace elements from edible insects as food is limited and makes it difficult to draw estimations for the nutrient intake of humans and animals. Therefore, this review aimed to provide comprehensive information on availability of iron, zinc, copper, and manganese from selected edible insects, functions, and deficiencies in both humans and animals.
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Affiliation(s)
- M Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa.
| | - S D Kolobe
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - E Malematja
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - N A Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - T G Manyelo
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
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34
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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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35
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Preparation and characterization of the protein edible film extracted from the migratory locust (Locusta migratoria). Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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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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Laurent S, Jury V, de Lamballerie M, Fayolle F. Effect of two defatting processes on the physicochemical and flow properties of
Hermetia illucens
and
Tenebrio molitor
larvae powders. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16853] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sophie Laurent
- Oniris, Université de Nantes, CNRS GEPEA, UMR 6144 Nantes France
| | - Vanessa Jury
- Oniris, Université de Nantes, CNRS GEPEA, UMR 6144 Nantes France
| | | | - Francine Fayolle
- Oniris, Université de Nantes, CNRS GEPEA, UMR 6144 Nantes France
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38
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Giampieri F, Alvarez‐Suarez JM, Machì M, Cianciosi D, Navarro‐Hortal MD, Battino M. Edible insects: A novel nutritious, functional, and safe food alternative. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.167] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry Faculty of Sciences King Abdulaziz University Jeddah Saudi Arabia
- Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain
| | - José M. Alvarez‐Suarez
- Departamento de Ingeniería en Alimentos, Colegio de Ciencias e Ingenierías Universidad San Francisco de Quito Quito Ecuador
- King Fahd Medical Research Center King Abdulaziz University Jeddah Saudi Arabia
| | - Michele Machì
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
| | - Danila Cianciosi
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
| | - Maria D. Navarro‐Hortal
- Biomedical Research Centre, Institute of Nutrition and Food Technology “José Mataix Verdú”, Department of Physiology, Faculty of Pharmacy University of Granada Granada Spain
| | - Maurizio Battino
- Research Group on Food, Nutritional Biochemistry and Health Universidad Europea del Atlántico Santander Spain
- Department of Clinical Sciences Polytechnic University of Marche Ancona Italy
- International Research Center for Food Nutrition and Safety Jiangsu University Zhenjiang China
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Triunfo M, Tafi E, Guarnieri A, Salvia R, Scieuzo C, Hahn T, Zibek S, Gagliardini A, Panariello L, Coltelli MB, De Bonis A, Falabella P. Characterization of chitin and chitosan derived from Hermetia illucens, a further step in a circular economy process. Sci Rep 2022; 12:6613. [PMID: 35459772 PMCID: PMC9033872 DOI: 10.1038/s41598-022-10423-5] [Citation(s) in RCA: 61] [Impact Index Per Article: 30.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Accepted: 03/28/2022] [Indexed: 11/09/2022] Open
Abstract
Due to their properties and applications, the growing demand for chitin and chitosan has stimulated the market to find more sustainable alternatives to the current commercial source (crustaceans). Bioconverter insects, such as Hermetia illucens, are the appropriate candidates, as chitin is a side stream of insect farms for feed applications. This is the first report on production and characterization of chitin and chitosan from different biomasses derived from H. illucens, valorizing the overproduced larvae in feed applications, the pupal exuviae and the dead adults. Pupal exuviae are the best biomass, both for chitin and chitosan yields and for their abundance and easy supply from insect farms. Fourier-transform infrared spectroscopy, X-ray diffraction and scanning electron microscope analysis revealed the similarity of insect-derived polymers to commercial ones in terms of purity and structural morphology, and therefore their suitability for industrial and biomedical applications. Its fibrillary nature makes H. illucens chitin suitable for producing fibrous manufacts after conversion to chitin nanofibrils, particularly adults-derived chitin, because of its high crystallinity. A great versatility emerged from the evaluation of the physicochemical properties of chitosan obtained from H. illucens, which presented a lower viscosity-average molecular weight and a high deacetylation degree, fostering its putative antimicrobial properties.
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Affiliation(s)
- Micaela Triunfo
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Elena Tafi
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Anna Guarnieri
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Rosanna Salvia
- Department of Sciences, University of Basilicata, Potenza, Italy.
- Spinoff XFLIES s.r.l, University of Basilicata, Potenza, Italy.
| | - Carmen Scieuzo
- Department of Sciences, University of Basilicata, Potenza, Italy
- Spinoff XFLIES s.r.l, University of Basilicata, Potenza, Italy
| | - Thomas Hahn
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany
| | - Susanne Zibek
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Stuttgart, Germany
| | | | - Luca Panariello
- Department of Civil and Industrial Engineering, University of Pisa, Pisa, Italy
| | | | - Angela De Bonis
- Department of Sciences, University of Basilicata, Potenza, Italy
| | - Patrizia Falabella
- Department of Sciences, University of Basilicata, Potenza, Italy.
- Spinoff XFLIES s.r.l, University of Basilicata, Potenza, Italy.
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40
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Raja K, Kadirvel V, Subramaniyan T. Seaweeds, an aquatic plant-based protein for sustainable nutrition- a review. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100142] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
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41
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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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42
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Use of Preference Analysis to Identify Early Adopter Mind-Sets of Insect-Based Food Products. SUSTAINABILITY 2022. [DOI: 10.3390/su14031435] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Insects may potentially provide an alternative protein source. However, consumers may not easily accept insects due to feelings of disgust. Therefore, identifying early adopters of insect-based food products may determine their future acceptance. This study was conducted to (1) identify early adopter Mind-Sets of insect-based food products, (2) determine product features early adopters would prefer in an insect-based food product, and (3) determine differences in Mind-Sets in different countries. Two studies were distributed online in the US and the Philippines. The first study included information about insects, while the second study had no information on insects. The experimental design included elements, or product features, regarding insect-based products that participants evaluated. Preference Analysis was used to segment the participants into Mind-Sets. Based on the results, participants neither liked nor disliked the elements used. Participants in the studies without insect information were found to have higher liking when comparing liking. Participants who were aware of the study being about insects may have had less interest when evaluating the elements, as the response times between the US studies were significantly different (p < 0.05). The role of information and segmentation of the participants demonstrates the importance of experimental design when using Preference Analysis.
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Kavle RR, Carne A, Bekhit AEA, Kebede B, Agyei D. Macronutrients and mineral composition of wild harvested
Prionoplus reticularis
edible insect at various development stages: nutritional and mineral safety implications. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15545] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruchita Rao Kavle
- Department of Food Science University of Otago Dunedin 9054 New Zealand
| | - Alan Carne
- Department of Biochemistry University of Otago Dunedin 9054 New Zealand
| | | | - Biniam Kebede
- Department of Food Science University of Otago Dunedin 9054 New Zealand
| | - Dominic Agyei
- Department of Food Science University of Otago Dunedin 9054 New Zealand
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44
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Horizon scanning and review of the impact of five food and food production models for the global food system in 2050. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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45
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Verheyen GR, Pieters L, Maregesi S, Van Miert S. Insects as Diet and Therapy: Perspectives on Their Use for Combating Diabetes Mellitus in Tanzania. Pharmaceuticals (Basel) 2021; 14:ph14121273. [PMID: 34959673 PMCID: PMC8707174 DOI: 10.3390/ph14121273] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2021] [Revised: 11/29/2021] [Accepted: 12/02/2021] [Indexed: 12/12/2022] Open
Abstract
More than 450 million people worldwide are suffering from diabetes and this number is expected to increase. In developing countries, such as Tanzania, the number of patients suffering from diabetes and associated diseases is increasing as well. Up to 80% of the Tanzanian people rely on traditional medicines for their health care services. The nature of Tanzanian is very rich in different plant and insect species, and this could be exploited through their implementation in preventive and/or curative approaches in the battle against diabetes. The implementation of healthy insects in the diets of people may help in the prevention of obesity, which is a risk factor in the etiology of diabetes, while the identification of small molecules in insects may help in the discovery of potential new drugs that can be used in the treatment of diabetes. In this paper, an overview on the potential implementation of insects against diabetes is presented.
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Affiliation(s)
- Geert René Verheyen
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium;
- Correspondence: ; Tel.: +32-1474-0504
| | - Luc Pieters
- NatuRA, Department of Pharmaceutical Sciences, University of Antwerp, Universiteitsplein 1, 2610 Wilrijk, Belgium;
| | - Sheila Maregesi
- Pharmacognosy Department, School of Pharmacy, Muhimbili University of Health and Allied Sciences, Dar Es Salaam 65013, Tanzania;
| | - Sabine Van Miert
- RADIUS, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium;
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Protein Hydrolysis by Subcritical Water: A New Perspective on Obtaining Bioactive Peptides. Molecules 2021; 26:molecules26216655. [PMID: 34771063 PMCID: PMC8587823 DOI: 10.3390/molecules26216655] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 10/27/2021] [Accepted: 10/29/2021] [Indexed: 11/17/2022] Open
Abstract
The importance of bioactive peptides lies in their diverse applications in the pharmaceutical and food industries. In addition, they have been projected as allies in the control and prevention of certain diseases due to their associated antioxidant, antihypertensive, or hypoglycemic activities, just to mention a few. Obtaining these peptides has been performed traditionally by fermentation processes or enzymatic hydrolysis. In recent years, the use of supercritical fluid technology, specifically subcritical water (SW), has been positioned as an efficient and sustainable alternative to obtain peptides from various protein sources. This review presents and discusses updated research reports on the use of subcritical water to obtain bioactive peptides, its hydrolysis mechanism, and the experimental designs used for the study of effects from factors involved in the hydrolysis process. The aim was to promote obtaining peptides by green technology and to clarify perspectives that still need to be explored in the use of subcritical water in protein hydrolysis.
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Beć KB, Grabska J, Plewka N, Huck CW. Insect Protein Content Analysis in Handcrafted Fitness Bars by NIR Spectroscopy. Gaussian Process Regression and Data Fusion for Performance Enhancement of Miniaturized Cost-Effective Consumer-Grade Sensors. Molecules 2021; 26:molecules26216390. [PMID: 34770798 PMCID: PMC8587585 DOI: 10.3390/molecules26216390] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 10/16/2021] [Accepted: 10/18/2021] [Indexed: 11/16/2022] Open
Abstract
Future food supply will become increasingly dependent on edible material extracted from insects. The growing popularity of artisanal food products enhanced by insect proteins creates particular needs for establishing effective methods for quality control. This study focuses on developing rapid and efficient on-site quantitative analysis of protein content in handcrafted insect bars by miniaturized near-infrared (NIR) spectrometers. Benchtop (Büchi NIRFlex N-500) and three miniaturized (MicroNIR 1700 ES, Tellspec Enterprise Sensor and SCiO Sensor) in hyphenation to partial least squares regression (PLSR) and Gaussian process regression (GPR) calibration methods and data fusion concept were evaluated via test-set validation in performance of protein content analysis. These NIR spectrometers markedly differ by technical principles, operational characteristics and cost-effectiveness. In the non-destructive analysis of intact bars, the root mean square error of cross prediction (RMSEP) values were 0.611% (benchtop) and 0.545–0.659% (miniaturized) with PLSR, and 0.506% (benchtop) and 0.482–0.580% (miniaturized) with GPR calibration, while the analyzed total protein content was 19.3–23.0%. For milled samples, with PLSR the RMSEP values improved to 0.210% for benchtop spectrometer but remained in the inferior range of 0.525–0.571% for the miniaturized ones. GPR calibration improved the predictive performance of the miniaturized spectrometers, with RMSEP values of 0.230% (MicroNIR 1700 ES), 0.326% (Tellspec) and 0.338% (SCiO). Furthermore, Tellspec and SCiO sensors are consumer-oriented devices, and their combined use for enhanced performance remains a viable economical choice. With GPR calibration and test-set validation performed for fused (Tellspec + SCiO) data, the RMSEP values were improved to 0.517% (in the analysis of intact samples) and 0.295% (for milled samples).
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Serpico M, Rovai D, Wilke K, Lesniauskas R, Garza J, Lammert A. Studying the Emotional Response to Insects Food Products. Foods 2021; 10:foods10102404. [PMID: 34681453 PMCID: PMC8535747 DOI: 10.3390/foods10102404] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/04/2021] [Accepted: 10/06/2021] [Indexed: 12/04/2022] Open
Abstract
Insects have been proposed as a sustainable food solution due to their environmental, nutritional, and socioeconomic value; however, in the western world, insects are viewed as disgusting. This research aimed to understand the acceptance of insect-based products in the US market by studying the emotional response to such. A survey of 826 consumers was conducted using (1) a modified version of the EsSense Profile® questionnaire to capture the emotional response to pictures of different kinds of foods, (2) images to evaluate the influence of the presence or absence of non-visible insects in food products, (3) information about the environmental value of insects, and (4) socioeconomic demographics. Disgust was found as a barrier to product acceptance. Insect food products were positively correlated with the emotions of interest, understanding, daring, adventurous, and worried, and negatively correlated with the emotions satisfied, good, pleasant, happy, calm, warm, nostalgic, and secure. The influence of sustainability-related information on the emotional response to such products is complex and should be carefully considered.
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Affiliation(s)
- Michelangelo Serpico
- ESCP Business School–Turin Campus, Corso Unione Sovietica 218 bis, 10134 Torino, Italy;
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27606, USA;
| | - Kristine Wilke
- Garza Consulting, Grand Rapids, MI 49501, USA; (K.W.); (J.G.)
| | | | - Jeff Garza
- Garza Consulting, Grand Rapids, MI 49501, USA; (K.W.); (J.G.)
| | - Amy Lammert
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Correspondence:
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49
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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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50
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Cláudia da Costa Rocha A, José de Andrade C, de Oliveira D. Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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