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Krawczyk A, Fernández-López J, Zimoch-Korzycka A. Insect Protein as a Component of Meat Analogue Burger. Foods 2024; 13:1806. [PMID: 38928748 PMCID: PMC11203044 DOI: 10.3390/foods13121806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 05/22/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.
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Affiliation(s)
- Anna Krawczyk
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
| | - Juana Fernández-López
- IPOA Research Group, Institute for Agri-Food and Agri-Environmental Research and Innovation Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Spain;
| | - Anna Zimoch-Korzycka
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
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2
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Umebara I, Akutsu K, Kubo M, Iijima A, Sakurai R, Masutomi H, Ishihara K. Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets ( Acheta domesticus) Reared on Apple By-Products. Foods 2024; 13:1668. [PMID: 38890896 PMCID: PMC11172300 DOI: 10.3390/foods13111668] [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: 04/02/2024] [Revised: 05/08/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Edible crickets have recently been used as a new alternative protein source with high nutritional value. The nutritional and flavor-related value of edible crickets varies greatly depending on the species, growth conditions and processing conditions. However, few studies have investigated the effects of the diet fed to crickets during their growth phase on flavor. Therefore, in this study, we characterized the flavor-related factors of powder from crickets reared on apple by-products (ACP) by comparing them with those of powder from crickets reared on a control diet (CCP). The fatty acid composition and volatile compounds of each powder were determined using gas chromatography and mass spectrometry, followed by sensory analysis and color measurement. A decrease in unsaturated fatty acids, specifically γ-linolenic acid, α-linolenic acid, arachidonic acid and docosahexaenoic acid, was observed in ACP. A total of 50 volatile compounds were identified, of which 11 were present in only ACP, while 39 were found in both powders. The sensory analysis showed that the overall balance score of ACP was higher than that of CCP, and according to the color measurements, ACP was darker than CCP. These differences between CCP and ACP might have been due to the differences in the chemical composition of the diets fed to the crickets during their growth phase. The results of this study suggest that one of the factors determining the food value of edible crickets, especially in terms of flavor, is the diet they are fed during their growth phase.
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Affiliation(s)
- Io Umebara
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Keiko Akutsu
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Misako Kubo
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Akihiro Iijima
- FUTURENAUT Co., Ltd., 1300 Kaminamienomachi, Takasaki 370-0801, Gunma, Japan; (A.I.); (R.S.)
| | - Ren Sakurai
- FUTURENAUT Co., Ltd., 1300 Kaminamienomachi, Takasaki 370-0801, Gunma, Japan; (A.I.); (R.S.)
| | - Hirofumi Masutomi
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Katsuyuki Ishihara
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
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3
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Liang Z, Zhu Y, Leonard W, Fang Z. Recent advances in edible insect processing technologies. Food Res Int 2024; 182:114137. [PMID: 38519159 DOI: 10.1016/j.foodres.2024.114137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components.
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Affiliation(s)
- Zijian Liang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Yijin Zhu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - William Leonard
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Zhongxiang Fang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
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Kim J, Kurniawan H, Faqeerzada MA, Kim G, Lee H, Kim MS, Baek I, Cho BK. Proximate Content Monitoring of Black Soldier Fly Larval ( Hermetia illucens) Dry Matter for Feed Material using Short-Wave Infrared Hyperspectral Imaging. Food Sci Anim Resour 2023; 43:1150-1169. [PMID: 37969323 PMCID: PMC10636226 DOI: 10.5851/kosfa.2023.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/26/2023] [Accepted: 07/02/2023] [Indexed: 11/17/2023] Open
Abstract
Edible insects are gaining popularity as a potential future food source because of their high protein content and efficient use of space. Black soldier fly larvae (BSFL) are noteworthy because they can be used as feed for various animals including reptiles, dogs, fish, chickens, and pigs. However, if the edible insect industry is to advance, we should use automation to reduce labor and increase production. Consequently, there is a growing demand for sensing technologies that can automate the evaluation of insect quality. This study used short-wave infrared (SWIR) hyperspectral imaging to predict the proximate composition of dried BSFL, including moisture, crude protein, crude fat, crude fiber, and crude ash content. The larvae were dried at various temperatures and times, and images were captured using an SWIR camera. A partial least-squares regression (PLSR) model was developed to predict the proximate content. The SWIR-based hyperspectral camera accurately predicted the proximate composition of BSFL from the best preprocessing model; moisture, crude protein, crude fat, crude fiber, and crude ash content were predicted with high accuracy, with R2 values of 0.89 or more, and root mean square error of prediction values were within 2%. Among preprocessing methods, mean normalization and max normalization methods were effective in proximate prediction models. Therefore, SWIR-based hyperspectral cameras can be used to create automated quality management systems for BSFL.
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Affiliation(s)
- Juntae Kim
- Department of Biosystems Machinery
Engineering, College of Agricultural and Life Science, Chungnam National
University, Daejeon 34134, Korea
| | - Hary Kurniawan
- Department of Biosystems Machinery
Engineering, College of Agricultural and Life Science, Chungnam National
University, Daejeon 34134, Korea
| | - Mohammad Akbar Faqeerzada
- Department of Biosystems Machinery
Engineering, College of Agricultural and Life Science, Chungnam National
University, Daejeon 34134, Korea
| | - Geonwoo Kim
- Department of Bio-Industrial Machinery
Engineering, College of Agriculture and Life Science, Gyeongsang National
University, Jinju 52828, Korea
| | - Hoonsoo Lee
- Department of Biosystems Engineering,
College of Agriculture, Life & Environment Science, Chungbuk National
University, Cheongju 28644, Korea
| | - Moon Sung Kim
- Environmental Microbial and Food Safety
Laboratory, Agricultural Research Service, United States Department of
Agriculture, Beltsville, MD 20705, USA
| | - Insuck Baek
- Environmental Microbial and Food Safety
Laboratory, Agricultural Research Service, United States Department of
Agriculture, Beltsville, MD 20705, USA
| | - Byoung-Kwan Cho
- Department of Biosystems Machinery
Engineering, College of Agricultural and Life Science, Chungnam National
University, Daejeon 34134, Korea
- Department of Smart Agriculture Systems,
College of Agricultural and Life Science, Chungnam National
University, Daejeon 34134, Korea
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Baek S, Mae AS, Nam I. Optimization of the Heat-Drying Conditions of Drone Pupae by Response Surface Methodology (RSM). Foods 2023; 12:3062. [PMID: 37628064 PMCID: PMC10452971 DOI: 10.3390/foods12163062] [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: 06/19/2023] [Revised: 08/06/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Recent research has been conducted on various types of pre-processing methods for insects, including freeze-drying, microwave drying, hot air heat drying, and non-heat drying. This study aimed to identify the factors that have the greatest impact on heat drying conditions and establish the optimal heat drying conditions for drone pupae (Apis melifera L.) using response surface methodology (RSM) to minimize quality changes. Drone pupae were treated under various conditions, including blanching time (53-187 s) (X1), drying temperatures (41.6-58.4 °C) (X2), and drying time (266-434 min) (X3). The effect of these treatments on response variables, including the color parameter (WI, YI, BI, △E, and BD), AV, and TB of the dried drone pupae, was evaluated using a central composite design. The whole design consisted of 20 experimental points carried out in random order, which included eight factorial points, six center points, and six axial points. The optimal drying conditions for drone pupae were determined to be a blanching time of 58 s, a drying temperature of 56.7 °C, and a drying time of 298 min. The response variables were most affected by drying temperature and drying time and to a lesser extent by blanching time. The processed drone pupae using the optimized drying conditions resulted in the color parameters (WI, BI, YI, ΔE, and BD) being found to be 66.67, 21.33, 26.27, 31.27 and 0.13, respectively. And TB (log CFU/g) and AV (mg/g) values were found to be 3.12 and 4.33, respectively. The estimated and actual values for dried drone pupae showed no significant difference (p < 0.05). Comparing the physicochemical and microbiological properties of freeze-dried and optimal heat-dried drone pupae, the L and b value as well as PV were significantly lower in the heat-dried samples, while no significant difference was observed in the a value and AV (p < 0.05). Our study suggests that the model we developed can be applied to the large-scale production of drying conditions for use in the pharmaceutical and food industries.
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Affiliation(s)
- SeungHee Baek
- Research Center for Environmentally Friendly and Quality Livestock Production Technology, Hankyong National University, Anseong-si 17579, Gyeonggi-do, Republic of Korea;
| | - Agapito Sheryl Mae
- School of Animal Life Convergence Science, Hankyong National University, Anseong-si 17579, Gyeonggi-do, Republic of Korea;
| | - InSik Nam
- School of Animal Life Convergence Science, Hankyong National University, Anseong-si 17579, Gyeonggi-do, Republic of Korea;
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Bijlsma J, Moslehi N, Velikov KP, Kegel WK, Vincken JP, de Bruijn WJC. Reactivity of Fe(III)-containing pyrophosphate salts with phenolics: complexation, oxidation, and surface interaction. Food Chem 2023; 407:135156. [PMID: 36525808 DOI: 10.1016/j.foodchem.2022.135156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 11/16/2022] [Accepted: 12/03/2022] [Indexed: 12/12/2022]
Abstract
Mixed pyrophosphate salts with the general formula Ca2(1-x)Fe4x(P2O7)(1+2x) potentially possess less iron-phenolic reactivity compared to ferric pyrophosphate (FePP), due to decreased soluble Fe in the food-relevant pH range 3-7. We investigated reactivity (i.e., complexation, oxidation, and surface interaction) of FePP and mixed salts (with x = 0.14, 0.15, 0.18, and 0.35) in presence of structurally diverse phenolics. At pH 5-7, increased soluble iron from all salts was observed in presence of water-soluble phenolics. XPS confirmed that water-soluble phenolics solubilize iron after coordination at the salt surface, resulting in increased discoloration. However, color changes for mixed salts with x ≤ 0.18 remained acceptable for slightly water-soluble and insoluble phenolics. Furthermore, phenolic oxidation in presence of mixed salts was significantly reduced compared to FePP at pH 6. In conclusion, these mixed Ca-Fe(III) pyrophosphate salts with x ≤ 0.18 can potentially be used in designing iron-fortified foods containing slightly water-soluble and/or insoluble phenolics.
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Affiliation(s)
- Judith Bijlsma
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Neshat Moslehi
- Van 't Hoff Laboratory for Physical and Colloidal Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands.
| | - Krassimir P Velikov
- Unilever Innovation Centre Wageningen, Bronland 14, 6708 WH Wageningen, the Netherlands; Soft Condensed Matter, Debye Institute for Nanomaterials Science, Utrecht University, Princetonplein 5, 3584 CC Utrecht, the Netherlands; Institute of Physics, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, the Netherlands.
| | - Willem K Kegel
- Van 't Hoff Laboratory for Physical and Colloidal Chemistry, Debye Institute for Nanomaterials Science, Utrecht University, Padualaan 8, 3584 CH Utrecht, the Netherlands.
| | - Jean-Paul Vincken
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Wouter J C de Bruijn
- Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, P.O. Box 17, 6700 AA, Wageningen, the Netherlands.
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7
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Takemoto K, Murakami M, Tabuchi M, Ohta T. Spectroscopic studies for identifying the chemical states of the periostracum of the Corbicula species in Lake Biwa. J Struct Biol 2023; 215:107944. [PMID: 36841078 DOI: 10.1016/j.jsb.2023.107944] [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: 11/01/2022] [Revised: 02/04/2023] [Accepted: 02/13/2023] [Indexed: 02/27/2023]
Abstract
Corbicula clam shells consist of thin periostracum and calcareous layers made of calcium carbonate (CaCO3). Depending on habitat conditions, the shell exhibits various colorations, such as yellow, brown, and black. The chemical state of the periostracum of the Corbicula species in Lake Biwa was studied by X-ray absorption fine structure (XAFS) and Raman scattering spectroscopies. Fe K-edge X-ray absorption near edge structure (XANES) revealed that the Fe3+ intensity increases as the color of the shell changes from yellow to black. Raman spectra suggested that quinone-based polymers cover the yellow shell, and the black shell is further covered by dihydroxyphenylalanine (DOPA) rings of amino acid derivatives. From Fe K-edge extended X-ray absorption fine structure (EXAFS), it was found that Fe3+ in the periostracum was surrounded by five to six oxygen atoms with an average Fe-O ligand distance of 2.0 Å. Accordingly, a tris-DOPA-Fe3+ complex is formed, which is responsible for the periostracum's black color.
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Affiliation(s)
- Kuniko Takemoto
- Department of Physics, Kansai Medical University, 2-5-1 Shin-machi, Hirakata, Osaka 573-1010, Japan.
| | - Masataka Murakami
- Toray Research Center, Inc., 3-3-7, Sonoyama, Otsu, Shiga 520-8567, Japan
| | - Masao Tabuchi
- Synchrotron Radiation Research Center, Nagoya University, Furo-cho, Chikusa, Nagoya 464-8603, Japan
| | - Toshiaki Ohta
- The SR Center, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga 525-8577, Japan
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Hilaj N, Zimmermann MB, Galetti V, Zeder C, Murad Lima R, Hammer L, Krzystek A, Andlauer W, Moretti D. The effect of dechitinization on iron absorption from mealworm larvae (Tenebrio molitor) flour added to maize meals: stable-isotope studies in young females with low iron stores. Am J Clin Nutr 2022; 116:1135-1145. [PMID: 36100966 DOI: 10.1093/ajcn/nqac210] [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: 03/25/2022] [Accepted: 07/28/2022] [Indexed: 01/26/2023] Open
Abstract
BACKGROUND Edible insects have a low ecological footprint and could serve as an alternative dietary iron source. However, chitin, a major component of insects, avidly binds iron and might inhibit iron absorption. OBJECTIVES We aimed to measure fractional iron absorption (FIA) from Tenebrio molitor-based test meals with and without dechitinization, and to assess the effect of native and low chitin T. molitor on FIA from iron-fortified maize porridge. METHODS We measured iron absorption in young females with low iron stores (n = 21) from 1) labeled (54FeSO4) fortified maize porridge (maize alone); 2) intrinsically labeled (57Fe added during rearing) T. molitor larvae with native chitin content (NC) added to maize alone; and 3) dechitinized intrinsically labeled (57Fe) T. molitor larvae with low chitin content (LC) added to maize alone. We determined FIA using erythrocyte isotope incorporation and measured in vitro iron dialyzability from the 3 meals. RESULTS NC and LC T. molitor had similar mean ± SD iron content (12.0 ± 0.1 mg/100 g). Geometric mean (95% CI) FIAs from the 3 test meals were 1) maize alone: 5.8% (3.2%, 10.8%); 2) maize + NC T. molitor: 5.3% (2.5%, 11.3%) and 4.1% (1.9%, 8.7%); and 3) maize + LC T. molitor: 4.6% (2.0%, 10.3%) and 4.0% (1.8%, 9.2%), for extrinsic and intrinsic labels, respectively. FIA from NC and LC T. molitor did not significantly differ, and both were lower (P < 0.005) than FIA from the labeled maize porridge in the 3 meals, which did not significantly differ. The slopes of the relations between FIA and serum ferritin in the different meals and from the intrinsic and extrinsic labels did not significantly differ. CONCLUSIONS T. molitor biomass does not strongly affect iron absorption when added to maize porridge. Our data suggest T. molitor iron is absorbed from the common nonheme iron pool. Native T. molitor is high in iron which is moderately well absorbed, suggesting it could be a valuable dietary iron source.This trial was registered at clinicaltrials.gov as NCT04510831.
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Affiliation(s)
- Nikolin Hilaj
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Michael B Zimmermann
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Valeria Galetti
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Christophe Zeder
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Roberta Murad Lima
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Laila Hammer
- Agroscope, Schwarzenburgstrasse 161, 3003 Bern, Switzerland.,Department of Health, Swiss Distance University of Applied Sciences (FFHS)/University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Zürich, Switzerland.,Division of Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708, WE, Wageningen, the Netherlands
| | - Adam Krzystek
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland (HES-SO Valais Wallis), Sion, Switzerland
| | - Diego Moretti
- Human Nutrition Laboratory, Departement of Health Sciences and Thechnology, ETH Zürich, Switzerland.,Department of Health, Swiss Distance University of Applied Sciences (FFHS)/University of Applied Sciences and Arts of Southern Switzerland (SUPSI), Zürich, Switzerland
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9
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Mwangi MN, Oonincx DGAB, Hummel M, Utami DA, Gunawan L, Veenenbos M, Zeder C, Cercamondi CI, Zimmermann MB, van Loon JJA, Dicke M, Melse-Boonstra A. Absorption of iron from edible house crickets: a randomized crossover stable-isotope study in humans. Am J Clin Nutr 2022; 116:1146-1156. [PMID: 36026477 PMCID: PMC9535517 DOI: 10.1093/ajcn/nqac223] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Accepted: 08/24/2022] [Indexed: 01/26/2023] Open
Abstract
BACKGROUND Edible insects are a novel source of animal protein. Moreover, edible insects contain iron concentrations similar to meat, potentially making them a valuable iron source for human consumers. Yet, it is unknown to what extent iron from insects is absorbed in humans. OBJECTIVES In this exploratory study, we assessed fractional iron absorption from house crickets (Acheta domesticus) consumed with refined (low-phytate, noninhibiting) or nonrefined (high-phytate, inhibiting) meals. METHODS Intrinsically [57Fe]-labeled and control crickets were reared. Six iron-balanced experimental meals were randomly administered crossover to 20 iron-depleted females (serum ferritin <25 µg/L; 18-30 y old), in 2 time-blocks of 3 consecutive days, 2 wk apart. Three meals consisted of refined maize flour porridge with either [57Fe]-labeled crickets, [58Fe]SO4 (reference meal), or unlabeled crickets plus [54Fe]SO4. The other 3 meals consisted of nonrefined maize flour porridge with the same respective additions. Blood samples were drawn to assess the 14-d isotope enrichment in erythrocytes, and meal-specific fractional iron absorption was calculated. In vitro digestion was used to explore possible explanations for unexpected findings. RESULTS Mean fractional iron absorption from 57Fe-labeled house crickets with refined maize porridge (3.06%) and from refined maize porridge with unlabeled crickets (4.92%) was lower than from the reference meal (14.2%), with respective mean differences of -11.1% (95% CI: -12.6%, -9.68%) and -9.29% (95% CI: -10.8%, -7.77%). Iron absorption from all meals based on unrefined maize porridge was low (<3%), and did not differ for the 2 meals with crickets compared with the reference meal. In vitro digestion showed that chitin, chitosan, and calcium limited iron bioaccessibility to a large extent. CONCLUSIONS Iron absorption from house crickets and fortified maize porridge with crickets is low, which may be explained by the presence of chitin and other inhibitors in the cricket biomass.This trial was registered at https://www.trialregister.nl as NL6821.
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Affiliation(s)
- Martin N Mwangi
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
- Training Research Unit of Excellence, Blantyre, Malawi
| | - Dennis G A B Oonincx
- Laboratory of Entomology, Wageningen University & Research, Wageningen, Netherlands
- Animal Nutrition Group, Wageningen University & Research, Wageningen, Netherlands
| | - Marijke Hummel
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
- Global Alliance for Improved Nutrition, Utrecht, Netherlands
| | - Dessy A Utami
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
- Faculty of Health Science, Esa Unggul University, Jakarta, Indonesia
| | - Lidyawati Gunawan
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
- Nutriolab, Jakarta, Indonesia
| | - Margot Veenenbos
- Laboratory of Entomology, Wageningen University & Research, Wageningen, Netherlands
- CLM Research and Advice, Culemborg, Netherlands
| | - Christophe Zeder
- Human Nutrition Laboratory, Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology in Zürich (ETH Zürich), Zürich, Switzerland
| | - Colin I Cercamondi
- Human Nutrition Laboratory, Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology in Zürich (ETH Zürich), Zürich, Switzerland
- Wyeth Nutrition Science Centre, Nestlé Nutrition Institute, Vevey, Switzerland
| | - Michael B Zimmermann
- Human Nutrition Laboratory, Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology in Zürich (ETH Zürich), Zürich, Switzerland
| | - Joop J A van Loon
- Laboratory of Entomology, Wageningen University & Research, Wageningen, Netherlands
| | - Marcel Dicke
- Laboratory of Entomology, Wageningen University & Research, Wageningen, Netherlands
| | - Alida Melse-Boonstra
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
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10
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Espina A, Cañamares MV, Jurašeková Z, Sanchez-Cortes S. Analysis of Iron Complexes of Tannic Acid and Other Related Polyphenols as Revealed by Spectroscopic Techniques: Implications in the Identification and Characterization of Iron Gall Inks in Historical Manuscripts. ACS OMEGA 2022; 7:27937-27949. [PMID: 35990485 PMCID: PMC9386834 DOI: 10.1021/acsomega.2c01679] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
In this work, a structural analysis of the polyphenol complexes with iron and copper at several conditions is reported. The investigated polyphenols were tannic acid, gallic acid, pyrogallol, and syringic acid, being components and molecular models of the gallnuts usually employed in the past in fabrication of iron gall inks (IGIs). Commercial tannic acid extracted from gallnuts, which is a complex mixture of different gallotannins and simpler galloylglucoses, was also employed in this analysis. This analysis comprised the use of Raman, Fourier-transform infrared (FTIR), UV-vis absorption, and fluorescence spectroscopy. The complexation of iron with these molecules leads to a strong change in color due to the deep restructuring of the polyphenol that can be clearly seen by Raman and FTIR spectra. Three main Raman bands appeared at 1450-1490 cm-1 (ν1), 1320-1345 cm-1 (ν2), and 400-650 cm-1 (ν3), which are characteristic of the metal complexes. The structural changes of the polyphenol complexes with iron were also investigated at different pHs and different polyphenol/iron stoichiometries. Other effects of the interaction of polyphenols with iron are the pH decrease of the mixture upon metal complexation and fluorescence quenching induced by the interaction of iron. This quenching is important since it facilitates the Raman inspection of manuscripts since polyphenols show a strong fluorescence emission that overlaps the Raman spectrum. Furthermore, DFT calculations were performed for the first time on the gallic acid complex with iron in order to elaborate a detailed assignment of the vibrational modes of polyphenols and their metal complexes, something that was missed in previous applications of Raman to IGIs.
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Affiliation(s)
- Alba Espina
- Department of Biophysics, Faculty of Science, P. J. Safarik University, Kosice 04154, Slovakia
| | | | - Zuzana Jurašeková
- Department of Biophysics, Faculty of Science, P. J. Safarik University, Kosice 04154, Slovakia
| | - Santiago Sanchez-Cortes
- Instituto de Estructura de la Materia (CSIC), Serrano, 121. Madrid 28006, Spain
- Center for Interdisciplinary Biosciences, Technology and Innovation Park, P. J. Safarik University, Kosice 04154, Slovakia
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11
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Mshayisa VV, Van Wyk J, Zozo B. Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly ( Hermetia illucens) Larvae Flours and Protein Concentrates. Foods 2022; 11:foods11050724. [PMID: 35267357 PMCID: PMC8909685 DOI: 10.3390/foods11050724] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 01/28/2023] Open
Abstract
Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85−97%) than flours (30−35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications.
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Affiliation(s)
- Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa;
- Correspondence:
| | - Jessy Van Wyk
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa;
| | - Bongisiwe Zozo
- Department of Chemistry, Cape Peninsula University of Technology, Bellville 7535, South Africa;
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12
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Wang H, Du X, Liu Y, Liu X, Sun A, Wei L, Li Y. An Environmentally Friendly Supramolecular Glue Developed from Natural 3,4-Dihydroxybenzaldehyde. Polymers (Basel) 2022; 14:polym14050916. [PMID: 35267739 PMCID: PMC8912294 DOI: 10.3390/polym14050916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/20/2022] [Accepted: 02/22/2022] [Indexed: 02/01/2023] Open
Abstract
Liquid adhesive suffers from the emission of volatile organic compounds (VOCs) that have detrimental effects on human beings. Herein, an environmentally friendly glue containing a novel supramolecule dissolved in non-toxic ethanol is developed. Poly (ether amine) (PEA) and 3,4-dihydroxybenzaldehyde (dhba) is utilized to synthesize catechol-terminated PEA, and subsequent complexation by Fe3+ results in the supramolecular component (PEA-dhba-Fe3+). The Fourier transform infrared (FTIR) spectrum together with the UV-vis spectrum reveal the existence of quinone converted from catechol. Raman spectra prove the existence of a successful complex of catechol-terminated PEA with Fe3+. The tri-complex is found to be the predominant mode and can successfully form into clusters, serving as a physical cross-linking network. The PEA-dhba-Fe3+ exhibits strong adherence to metal substrates compared to polymeric substrates, with its shear strength reaching as high as 1.36 ± 0.14 MPa when the pH of the glue is adjusted to 8. The obvious improvement of adhesion originates from the formation of interfacial coordination bonds between quinone/catechol and metal atoms, as well as their cations, as revealed by X-ray photoelectron spectroscopy (XPS) and theoretical calculations. With consideration of its merits, including strong adhesion and the minor emission of VOCs compared to commercial epoxy and acrylic adhesives, this environmentally friendly supramolecular glue has a range of cutting-edge applications as an adhesive for metal substrates.
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13
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Surendra KC, Tomberlin JK, van Huis A, Cammack JA, Heckmann LHL, Khanal SK. Rethinking organic wastes bioconversion: Evaluating the potential of the black soldier fly (Hermetia illucens (L.)) (Diptera: Stratiomyidae) (BSF). WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 117:58-80. [PMID: 32805602 DOI: 10.1016/j.wasman.2020.07.050] [Citation(s) in RCA: 82] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 07/15/2020] [Accepted: 07/24/2020] [Indexed: 06/11/2023]
Abstract
Population growth and unprecedented economic growth and urbanization, especially in low- and middle-income countries, coupled with extreme weather patterns, the high-environmental footprint of agricultural practices, and disposal-oriented waste management practices, require significant changes in the ways we produce food, feed and fuel, and manage enormous amounts of organic wastes. Farming insects such as the black soldier fly (BSF) (Hermetia illucens) on diverse organic wastes provides an opportunity for producing nutrient-rich animal feed, fuel, organic fertilizer, and biobased products with concurrent valorization of wastes. Inclusion of BSF larvae/pupae in the diets of poultry, fish, and swine has shown promise as a potential substitute of conventional feed ingredients such as soybean meal and fish meal. Moreover, the bioactive compounds such as antimicrobial peptides, medium chain fatty acids, and chitin and its derivatives present in BSF larvae/pupae, could also add values to the animal diets. However, to realize the full potential of BSF-based biorefining, more research and development efforts are necessary for scaling up the production and processing of BSF biomass using more mechanized and automated systems. More studies are also needed to ensure the safety of the BSF biomass grown on various organic wastes for animal feed (also food) and legalizing the feed application of BSF biomass to wider categories of animals. This critical review presents the current status of the BSF technology, identifies the research gaps, highlights the challenges towards industrial scale production, and provides future perspectives.
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Affiliation(s)
- K C Surendra
- Department of Molecular Biosciences and Bioengineering, University of Hawai'i at Mānoa, Honolulu, HI 96822, USA
| | - Jeffery K Tomberlin
- Department of Entomology, Texas A&M University, College Station, TX, 77843, USA
| | - Arnold van Huis
- Laboratory of Entomology, Wageningen University & Research, Wageningen, the Netherlands
| | - Jonathan A Cammack
- Department of Entomology, Texas A&M University, College Station, TX, 77843, USA
| | | | - Samir Kumar Khanal
- Department of Molecular Biosciences and Bioengineering, University of Hawai'i at Mānoa, Honolulu, HI 96822, USA.
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14
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Effect of devitalization techniques on the lipid, protein, antioxidant, and chitin fractions of black soldier fly (Hermetia illucens) larvae. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03596-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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15
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Impacts of Killing Process on the Nutrient Content, Product Stability and In Vitro Digestibility of Black Soldier Fly (Hermetia illucens) Larvae Meals. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10176099] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The black soldier fly (BSF, Hermetia illucens) is considered a potential sustainable insect alternative source of protein for animal feed. The quality of a BSF meal is greatly influenced by the killing method and the purpose of this article is to compare the influences of different killing methods. BSFs at the 18-day-old prepupae stage were separated into six different killing methods with three replicates: 1. blending, 2. freezing, 3. CO2 treatment, 4. vacuum, 5. blanching and 6. CO2 plus blanching. After killing, BSF larvae meals were obtained by hot air oven drying and grinding. The chemical composition and in vitro digestibility calculated from sediments were not affected by the killing method, except that blending provided the worst BSF quality for all measured parameters (p < 0.05). The highest quality of BSF was obtained from the heat treatment procedures (blanching and the CO2 plus blanching methods), as they produced lower acidity after killing, total viable counts, browning reaction (enzymatic and non-enzymatic), darkness, moisture, fat acidity, protein and lipid oxidation during storage compared with other killing procedures (p < 0.05). Interestingly, the highest free amino acids in the supernatant after in vitro digestibility of BSF samples was observed with the CO2 plus blanching killing method (p < 0.05), whereas other parameters were similar to those obtained with blanching. The CO2 plus blanching method did not produce clearly different outcomes to blanching; therefore, the selection of one of these techniques over the other should depend on the regulations in each country.
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16
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Azzollini D, van Iwaarden A, Lakemond CMM, Fogliano V. Mechanical and Enzyme Assisted Fractionation Process for a Sustainable Production of Black Soldier Fly (Hermetia illucens) Ingredients. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
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17
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Revealing the main factors and two-way interactions contributing to food discolouration caused by iron-catechol complexation. Sci Rep 2020; 10:8288. [PMID: 32427917 PMCID: PMC7237488 DOI: 10.1038/s41598-020-65171-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Accepted: 04/24/2020] [Indexed: 11/29/2022] Open
Abstract
Fortification of food with iron is considered to be an effective approach to counter the global health problem caused by iron deficiency. However, reactivity of iron with the catechol moiety of food phenolics leads to discolouration and impairs bioavailability. In this study, we investigated the interplay between intrinsic and extrinsic factors on food discolouration caused by iron-catechol complexation. To this end, a three-level fractional factorial design was implemented. Absorbance spectra were analysed using statistical methods, including PCA, HCA, and ANOVA. Furthermore, a direct link between absorbance spectra and stoichiometry of the iron-catechol complexes was confirmed by ESI-Q-TOF-MS. All statistical methods confirm that the main effects affecting discolouration were type of iron salt, pH, and temperature. Additionally, several two-way interactions, such as type of iron salt × pH, pH × temperature, and type of iron salt × concentration significantly affected iron-catechol complexation. Our findings provide insight into iron-phenolic complexation-mediated discolouration, and facilitate the design of iron-fortified foods.
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18
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Larouche J, Deschamps MH, Saucier L, Lebeuf Y, Doyen A, Vandenberg GW. Effects of Killing Methods on Lipid Oxidation, Colour and Microbial Load of Black Soldier Fly ( Hermetia illucens) Larvae. Animals (Basel) 2019; 9:E182. [PMID: 31010069 PMCID: PMC6523926 DOI: 10.3390/ani9040182] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/13/2019] [Accepted: 04/15/2019] [Indexed: 11/30/2022] Open
Abstract
Black soldier fly (BSF) larvae represent a promising alternative ingredient for animal feed. Post-production processing can, however, affect their quality. This project aimed to optimize larval killing by comparing the effects on the nutritional and microbiological quality of 10 methods, i.e., blanching (B = 40 s), desiccation (D = 60 °C, 30 min), freezing (F20 = -20 °C, 1 h; F40 = -40 °C, 1 h; N = liquid nitrogen, 40 s), high hydrostatic pressure (HHP = 3 min, 600 MPa), grinding (G = 2 min) and asphyxiation (CO2 = 120 h; N2 = 144 h; vacuum conditioning, V = 120 h). Some methods affected the pH (B, asphyxiation), total moisture (B, asphyxiation and D) and ash contents (B, p < 0.001). The lipid content (asphyxiation) and their oxidation levels (B, asphyxiation and D) were also affected (p < 0.001). Killing methods altered the larvae colour during freeze-drying and in the final product. Blanching appears to be the most appropriate strategy since it minimizes lipid oxidation (primary = 4.6 ± 0.7 mg cumen hydroperoxide (CHP) equivalents/kg; secondary = 1.0 ± 0.1 mg malondialdehyde/kg), reduces microbial contamination and initiates dehydration (water content = 78.1 ± 1.0%). We propose herein, an optimized protocol to kill BSF that meet the Canadian regulatory requirements of the insect production and processing industry.
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Affiliation(s)
- Jennifer Larouche
- Département des Sciences Animales, Pavillon Paul-Comtois Université Laval, Quebec, QC G1V 0A6, Canada.
| | - Marie-Hélène Deschamps
- Département des Sciences Animales, Pavillon Paul-Comtois Université Laval, Quebec, QC G1V 0A6, Canada.
| | - Linda Saucier
- Département des Sciences Animales, Pavillon Paul-Comtois Université Laval, Quebec, QC G1V 0A6, Canada.
| | - Yolaine Lebeuf
- Département des Sciences Animales, Pavillon Paul-Comtois Université Laval, Quebec, QC G1V 0A6, Canada.
| | - Alain Doyen
- Département des Sciences des Aliments, Pavillon Paul-Comtois Université Laval, Quebec, QC G1V 0A6, Canada.
| | - Grant W Vandenberg
- Département des Sciences Animales, Pavillon Paul-Comtois Université Laval, Quebec, QC G1V 0A6, Canada.
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