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Gumul D, Oracz J, Kowalski S, Mikulec A, Skotnicka M, Karwowska K, Areczuk A. Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours. Molecules 2023; 28:molecules28083556. [PMID: 37110790 PMCID: PMC10143157 DOI: 10.3390/molecules28083556] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 04/13/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an increase in 2,5-dihydrobenzoic acid (from 0.12 for bars with a 15% share of buffalo worm flour to 0.44 mg/100 g in the case of bars with a 30% share of cricket flour) and chlorogenic acid in all bars (from 0.58 for bars with a 15% share of cricket flour to 3.28 mg/100 g for bars with a 30% addition of buffalo worm flour), compared to the standard. The highest content of tocopherols was found in bars with cricket flour, compared to standard bars (43.57 and 24.06 mg/100 g of fat, respectively). The dominant sterol in bars enriched with insect powder was cholesterol. The highest amount of it was found in cricket bars, and the lowest in mealworm bars (64.16 and 21.62 mg/100 g of fat, respectively). The enrichment of nut bars with insect flours raises the levels of valuable phytosterols in the final product. The addition of edible insect flours reduced the perception of most sensory attributes of the bars, compared to the standard bar.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland
| | - Stanisław Kowalski
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
| | - Anna Mikulec
- Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland
| | - Magdalena Skotnicka
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland
| | - Kaja Karwowska
- Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland
| | - Anna Areczuk
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland
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Tassoni L, Cappellozza S, Dalle Zotte A, Belluco S, Antonelli P, Marzoli F, Saviane A. Nutritional Composition of Bombyx mori Pupae: A Systematic Review. INSECTS 2022; 13:insects13070644. [PMID: 35886820 PMCID: PMC9325104 DOI: 10.3390/insects13070644] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/09/2022] [Accepted: 07/13/2022] [Indexed: 12/04/2022]
Abstract
Simple Summary The mulberry silkworm (Bombyx mori) is a domesticated insect traditionally reared to produce silk. Its pupae are historically eaten in Asian countries and are obtained as waste products from the silk reeling industry. Pupae are a promising novel food in Western countries as well as a source of proteins, lipids, and minerals. Several varied results are reported in the literature regarding the nutrient composition of silkworm pupa, and several factors must be considered when comparing the research. Some of the variables that could affect the pupal nutritional content include rearing techniques, diets, silkworm strains, killing, and drying techniques. This literature systematic review identifies the most important research areas and aids authorities and producers in the evaluation and development of silkworm pupae for novel uses. Abstract As insects have started to enter the eating habits of Western countries, an increasing amount of literature regarding the mulberry silkworm (Bombyx mori) prospective application as food has been published. Despite this growing interest, there is currently no systematic review of silkworm nutritional composition available. In this paper, we performed a systematic review of the recent available literature on the nutrient composition of mulberry silkworm pupae. After screening the titles and abstracts of 14,008 studies retrieved from three scientific databases, data about nutrients was extracted from 29 selected papers, together with their related variables. This systematic review provides an overview of the variety of data reported in the literature and highlights that many elements contribute to hindering a sound comparison of the different nutritional values reported for silkworm pupae. The observed variability of the composition data reported could be due to differences in diet, strains, pretreatments, and origin of the silkworm analyzed. However, all these variables were not always available and should be reported in future studies to simplify the data comparison.
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Affiliation(s)
- Luca Tassoni
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Agricoltura e Ambiente (CREA-AA), 35143 Padova, Italy; (S.C.); (A.S.)
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Padova, Italy;
- Correspondence:
| | - Silvia Cappellozza
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Agricoltura e Ambiente (CREA-AA), 35143 Padova, Italy; (S.C.); (A.S.)
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Agripolis, Viale dell’Università 16, 35020 Padova, Italy;
| | - Simone Belluco
- IZSVe, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università 10, 35020 Padova, Italy; (S.B.); (P.A.); (F.M.)
| | - Pietro Antonelli
- IZSVe, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università 10, 35020 Padova, Italy; (S.B.); (P.A.); (F.M.)
| | - Filippo Marzoli
- IZSVe, Istituto Zooprofilattico Sperimentale delle Venezie, Viale dell’Università 10, 35020 Padova, Italy; (S.B.); (P.A.); (F.M.)
| | - Alessio Saviane
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Centro di Ricerca Agricoltura e Ambiente (CREA-AA), 35143 Padova, Italy; (S.C.); (A.S.)
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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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Gangopadhyay D, Ray M, Sinha S. Comparison of amino acid profiles and vitamin contents of male and female prepupae and pupae of eri silkworm, Samia ricini. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104723] [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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Brown L, Peick J, Pickett M, Fanara T, Gilchrist S, Smiley A, Roberson L. Aquatic invertebrate protein sources for long-duration space travel. LIFE SCIENCES IN SPACE RESEARCH 2021; 28:1-10. [PMID: 33612173 DOI: 10.1016/j.lssr.2020.10.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 10/15/2020] [Accepted: 10/20/2020] [Indexed: 06/12/2023]
Abstract
During the summer of 2020, NASA returned to launching astronauts to the International Space Station (ISS) from American soil. By 2024, NASA's mission is to return to the Moon, and by 2028 create a sustainable presence. Long duration missions come with obstacles, especially when trying to create a sustainable environment in a location where "living off the land" is impossible. Some resources on the Moon can be recovered or resupplied; however, many resources such as those needed for sustaining life must be recycled or grown to support humans. To achieve sustainability, food and water must be grown and recycled using elements found within the habitat. NASA's current work focuses on food resupply and growing plants as supplemental nutrient content. This paper examines the possibility for using aquaculture systems to purify water while growing nutrient-rich species as food sources, which aquatic food sources would be ideal for a habitat environment, and which species might provide an ideal test case for future studies aboard ISS. The aquatic species should be rapidly grown with high protein content and low launch mass requirements. Although there are numerous challenges and unknown technology gaps for maintaining aquaculture systems in reduced gravity environments, the benefit of employing such systems would be of great advantage towards creating a sustainable presence beyond Earth's orbit for sustainable aquaculture.
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Nutritional Orthopedics and Space Nutrition as Two Sides of the Same Coin: A Scoping Review. Nutrients 2021; 13:nu13020483. [PMID: 33535596 PMCID: PMC7912880 DOI: 10.3390/nu13020483] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/22/2021] [Accepted: 01/28/2021] [Indexed: 01/19/2023] Open
Abstract
Since the Moon landing, nutritional research has been charged with the task of guaranteeing human health in space. In addition, nutrition applied to Orthopedics has developed in recent years, driven by the need to improve the efficiency of the treatment path by enhancing the recovery after surgery. As a result, nutritional sciences have specialized into two distinct fields of research: Nutritional Orthopedics and Space Nutrition. The former primarily deals with the nutritional requirements of old patients in hospitals, whereas the latter focuses on the varied food challenges of space travelers heading to deep space. Although they may seem disconnected, they both investigate similar nutritional issues. This scoping review shows what these two disciplines have in common, highlighting the mutual features between (1) pre-operative vs. pre-launch nutritional programs, (2) hospital-based vs. space station nutritional issues, and (3) post-discharge vs. deep space nutritional resilience. PubMed and Google Scholar were used to collect documents published from 1950 to 2020, from which 44 references were selected on Nutritional Orthopedics and 44 on Space Nutrition. Both the orthopedic patient and the astronaut were found to suffer from food insecurity, malnutrition, musculoskeletal involution, flavor/pleasure issues, fluid shifts, metabolic stresses, and isolation/confinement. Both fields of research aid the planning of demand-driven food systems and advanced nutritional approaches, like tailored diets with nutrients of interest (e.g., vitamin D and calcium). The nutritional features of orthopedic patients on Earth and of astronauts in space are undeniably related. Consequently, it is important to initiate close collaborations between orthopedic nutritionists and space experts, with the musculoskeletal-related dedications playing as common fuel.
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Barretto DA, Gadwala M, Vootla SK. The silkworm gut microbiota: A potential source for biotechnological applications. J Microbiol Methods 2021. [DOI: 10.1016/bs.mim.2021.04.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Review of Black Soldier Fly (Hermetia illucens) as Animal Feed and Human Food. Foods 2017; 6:foods6100091. [PMID: 29057841 PMCID: PMC5664030 DOI: 10.3390/foods6100091] [Citation(s) in RCA: 256] [Impact Index Per Article: 36.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/01/2017] [Accepted: 10/02/2017] [Indexed: 11/23/2022] Open
Abstract
Food futurists accept that sustainability-minded humanity will increasingly incorporate insects as alternative protein. The most studied and easily reared species are not necessarily the most sustainable, acceptable, or delicious. Here, we review the literature on the black soldier fly, Hermetia illucens, which is capable of efficiently converting a wide variety of organic materials, from food waste to manure, into insect biomass. They can be grown and harvested without dedicated facilities and are not pestiferous. Their larvae are 42% crude protein and 29% fat, although they are higher in saturated fats than most insects. They do not concentrate pesticides or mycotoxins. They are already grown and recommended for use as animal feed, but with regional legal restrictions on how this is done. For commercial use in human foods, larvae could potentially be milled and converted into a textured protein with a strong flavor. Their biggest advantage over other insects is their ability to convert waste into food, generating value and closing nutrient loops as they reduce pollution and costs. This general advantage is also their greatest disadvantage, for the social stigmas and legal prohibitions against eating organisms that eat waste are added to extant taboos facing insect consumption.
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Transforming insect biomass into consumer wellness foods: A review. Food Res Int 2016; 89:129-151. [DOI: 10.1016/j.foodres.2016.10.001] [Citation(s) in RCA: 91] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/28/2016] [Accepted: 10/02/2016] [Indexed: 02/01/2023]
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Abstract
The global increase in demand for meat and the limited land area available prompt the search for alternative protein sources. Also the sustainability of meat production has been questioned. Edible insects as an alternative protein source for human food and animal feed are interesting in terms of low greenhouse gas emissions, high feed conversion efficiency, low land use, and their ability to transform low value organic side streams into high value protein products. More than 2000 insect species are eaten mainly in tropical regions. The role of edible insects in the livelihoods and nutrition of people in tropical countries is discussed, but this food source is threatened. In the Western world, there is an increasing interest in edible insects, and examples are given. Insects as feed, in particular as aquafeed, have a large potential. Edible insects have about the same protein content as conventional meat and more PUFA. They may also have some beneficial health effects. Edible insects need to be processed and turned into palatable dishes. Food safety may be affected by toxicity of insects, contamination with pathogens, spoilage during conservation and allergies. Consumer attitude is a major issue in the Western world and a number of strategies are proposed to encourage insect consumption. We discuss research pathways to make insects a viable sector in food and agriculture: an appropriate disciplinary focus, quantifying its importance, comparing its nutritional value to conventional protein sources, environmental benefits, safeguarding food safety, optimising farming, consumer acceptance and gastronomy.
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