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Ferri I, Dell’Anno M, Spano M, Canala B, Petrali B, Dametti M, Magnaghi S, Rossi L. Characterisation of Tenebrio molitor Reared on Substrates Supplemented with Chestnut Shell. INSECTS 2024; 15:512. [PMID: 39057245 PMCID: PMC11276986 DOI: 10.3390/insects15070512] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2024] [Revised: 07/02/2024] [Accepted: 07/05/2024] [Indexed: 07/28/2024]
Abstract
Tenebrio molitor larvae represent a sustainable protein source for food and feed. The aim of this study was to evaluate the supplementation of chestnut shell, a by-product of the agro-industrial chain, in growth substrates for T. molitor larvae rearing. Seven-week-old larvae were reared on three different growth substrates: the control group (CTRL) was fed wheat bran, treatment group one was fed wheat bran supplemented with 12.5% w/w chestnut shell (TRT1), and treatment group two was fed wheat bran supplemented with 25% w/w chestnut shell (TRT2). Larval weight, substrate consumption, and mortality were recorded weekly. After 14 days, insect meals were produced for bromatological and colorimetric analysis, and bacterial inhibition activity assay using a microdilution method. The amino acid profile of insects was determined using quantitative nuclear magnetic resonance spectroscopy. Our results showed a lower feed conversion ratio and higher larval survival rate % in TRT2 compared to CTRL (p < 0.05). Proteins and lipids of TRT2 were higher than other groups (p < 0.05). Important differences were observed in the amino acid profile of TRT1 and TRT2 compared to CTRL (p < 0.05). TRT1 and TRT2 showed higher E. coli inhibitory activity than CTRL (p < 0.05). In conclusion, chestnut shell supplementation improved the survival and functional characteristics of larvae and likely impacted the insects' metabolism.
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Affiliation(s)
- Irene Ferri
- Department of Veterinary Medicine and Animal Sciences—DIVAS, University of Milan, 26900 Lodi, Italy; (I.F.); (M.D.); (B.C.); (B.P.); (M.D.)
| | - Matteo Dell’Anno
- Department of Veterinary Medicine and Animal Sciences—DIVAS, University of Milan, 26900 Lodi, Italy; (I.F.); (M.D.); (B.C.); (B.P.); (M.D.)
| | - Mattia Spano
- Food Chemistry Lab, Department of Chemistry and Technology of Drugs, Sapienza University of Rome, 00185 Rome, Italy;
| | - Benedetta Canala
- Department of Veterinary Medicine and Animal Sciences—DIVAS, University of Milan, 26900 Lodi, Italy; (I.F.); (M.D.); (B.C.); (B.P.); (M.D.)
| | - Beatrice Petrali
- Department of Veterinary Medicine and Animal Sciences—DIVAS, University of Milan, 26900 Lodi, Italy; (I.F.); (M.D.); (B.C.); (B.P.); (M.D.)
| | - Matilda Dametti
- Department of Veterinary Medicine and Animal Sciences—DIVAS, University of Milan, 26900 Lodi, Italy; (I.F.); (M.D.); (B.C.); (B.P.); (M.D.)
| | | | - Luciana Rossi
- Department of Veterinary Medicine and Animal Sciences—DIVAS, University of Milan, 26900 Lodi, Italy; (I.F.); (M.D.); (B.C.); (B.P.); (M.D.)
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Omuse ER, Tonnang HEZ, Yusuf AA, Machekano H, Egonyu JP, Kimathi E, Mohamed SF, Kassie M, Subramanian S, Onditi J, Mwangi S, Ekesi S, Niassy S. The global atlas of edible insects: analysis of diversity and commonality contributing to food systems and sustainability. Sci Rep 2024; 14:5045. [PMID: 38424443 PMCID: PMC10904393 DOI: 10.1038/s41598-024-55603-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 02/26/2024] [Indexed: 03/02/2024] Open
Abstract
The future of the food system on the planet is increasingly facing uncertainties that are attributable to population growth and a surge in demand for nutritious food. Traditional agricultural practices are poised to place strain on production, as well as natural resources and ecosystem services provided, particularly under a changing climate. Given their remarkable attributes, including a low environmental footprint, high food conversion ratio, rapid growth and nutritional values, edible insects can play a vital role in the global food system. Nonetheless, substantial knowledge gaps persist regarding their diversity, global distribution, and shared characteristics across regions, potentially impeding effective scaling and access to edible insects. Therefore, we compiled and analysed the fragmented database on edible insects and identified potential drivers that elucidate insect consumption, globally, focusing on promoting a sustainable food system. We collated data from various sources, including the literature for a list of edible insect species, the Global Biodiversity Information Facility and iNaturalist for the geographical presence of edible insects, the Copernicus Land Service library for Global Land Cover, and FAOSTAT for population, income, and nutritional security parameters. Subsequently, we performed a series of analytics at the country, regional and continental levels. Our study identifies 2205 insect species, consumed across 128 countries globally. Among continents, Asia has the highest number of edible insects (932 species), followed by North America (mainly Mexico) and Africa. The countries with the highest consumption of insects are Mexico (450 species), Thailand (272 species), India (262 species), DRC (255 species), China (235 species), Brazil (140 species), Japan (123 species), and Cameroon (100 species). Our study also revealed some common and specific practices related to edible insect access and utilisation among countries and regions. Although insect consumption is often rooted in cultural practices, it exhibits correlations with land cover, the geographical presence of potentially edible insects, the size of a country's population, and income levels. The practice of eating insects is linked to the culture of people in Africa, Asia, and Latin America, while increased consciousness and the need for food sustainability are driving most of the European countries to evaluate eating insects. Therefore, edible insects are becoming an increasingly significant part of the future of planetary food systems. Therefore, more proactive efforts are required to promote them for their effective contribution to achieving sustainable food production.
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Affiliation(s)
- Evanson R Omuse
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
- Department of Zoology and Entomology, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa
| | - Henri E Z Tonnang
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Abdullahi Ahmed Yusuf
- Department of Zoology and Entomology, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa
| | - Honest Machekano
- Department of Zoology and Entomology, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa
| | | | - Emily Kimathi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Samira Faris Mohamed
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Menale Kassie
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Juliet Onditi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Serah Mwangi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Sunday Ekesi
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Saliou Niassy
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya.
- Inter-African Phytosanitary Council of African Union (AU-IAPSC), P.O Box 4170, Yaoundé, Cameroon.
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3
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Muthee MW, Khamis FM, Cheseto X, Tanga CM, Subramanian S, Egonyu JP. Effect of cooking methods on nutritional value and microbial safety of edible rhinoceros beetle grubs ( Oryctes sp.). Heliyon 2024; 10:e25331. [PMID: 38863875 PMCID: PMC11165241 DOI: 10.1016/j.heliyon.2024.e25331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 01/10/2024] [Accepted: 01/24/2024] [Indexed: 06/13/2024] Open
Abstract
Although edible rhinoceros beetle (Oryctes sp.) larvae are popularly consumed in many countries worldwide, they are prepared using different methods such as boiling, roasting, toasting, and deep-frying, whose effect on nutritional value and microbial safety is scarcely known. Here we investigated the effect of these methods on the nutritional value and microbial safety of Oryctes sp. larvae. Our hypothesis was that cooking the grubs using the four methods had no effect on their nutritional content and microbial loads and diversity. The grubs were analyzed for proximate composition, and fatty and amino acid profiles using standard chemical procedures; and microbial safety using standard culturing procedures. Deep-frying reduced protein and carbohydrate content, but elevated fat content. Boiling lowered ash content, but increased fibre and carbohydrate composition. Roasting and toasting increased protein and ash contents, respectively. Forty fatty acids were detected in the larvae, of which levels of only five were not significantly affected by cooking method, while the levels of the others were differentially affected by the different cooking methods. Amino acid profiles and levels were largely comparable across treatments, but lysine and arginine were higher in all cooked grubs than raw form. All the cooking methods eliminated Enterobacteriaceae, Shigella sp. and Campylobacter sp. from the grubs. Except boiling, all methods reduced total viable count to safe levels. Salmonella sp. were only eliminated by toasting and roasting; while boiling promoted growth of yeast and moulds. Staphylococcus aureus levels exceeded safety limits in all the cooking methods. These findings offer guidance on the type of method to use in preparing the grubs for desired nutritional and safety outcomes.
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Affiliation(s)
- Marliyn W. Muthee
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Fathiya M. Khamis
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Xavier Cheseto
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
| | - Sevgan Subramanian
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772 – 00100, Nairobi, Kenya
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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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5
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Kolobe SD, Manyelo TG, Malematja E, Sebola NA, Mabelebele M. Fats and major fatty acids present in edible insects utilised as food and livestock feed. Vet Anim Sci 2023; 22:100312. [PMID: 37736572 PMCID: PMC10509705 DOI: 10.1016/j.vas.2023.100312] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023] Open
Abstract
Common food sources including meat, fish and vegetables are the main source of fats and fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets and flies have also been identified as a potential source of essential fatty acids since they are highly documented to be rich in unsaturated fatty acids such as α-linolenic and linoleic acids which are vital for the normal functioning of the body. The approval of insects as edible food by the European Union has sparked research interest in their potential to form part of human and animal diets due to their abundant protein, amino acids, fats, and minerals. However, little attention has been given to the importance and health benefits of lipids and fatty acids present in edible insects consumed by human and animals. This article aims to review the biological significance of essential fatty acids found in edible insects. The accumulation of fats and essential fatty acids present in edible insects were identified and described based on recommended levels required in human diets. Furthermore, the health benefits associated with insect oils as well as different processing techniques that could influence the quality of fats and fatty acid in edible insects were discussed.
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Affiliation(s)
- Sekobane Daniel Kolobe
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Tlou Grace Manyelo
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Emmanuel Malematja
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Nthabiseng Amenda Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Monnye Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
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Siddiqui SA, Tettey E, Yunusa BM, Ngah N, Debrah SK, Yang X, Fernando I, Povetkin SN, Shah MA. Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4786-4830. [PMID: 37823805 DOI: 10.1111/1541-4337.13243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/13/2023]
Abstract
Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Elizabeth Tettey
- Council for Scientific and Industrial Research - Oil Palm Research Institute, Sekondi, Takoradi W/R, Ghana
| | | | - Norhayati Ngah
- Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
| | - Shadrack Kwaku Debrah
- Department of Horticulture and Crop Production, University of Energy and Natural Resources, Sunyani, Ghana
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, East Java, Indonesia
| | | | - Mohd Asif Shah
- Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia
- School of Business, Woxsen University, Hyderabad, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- Research Fellow, INTI International University, Nilai, Negeri Sembilan, Malaysia
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Cortazar-Moya S, Mejía-Garibay B, López-Malo A, Morales-Camacho JI. Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida. Food Res Int 2023; 173:113445. [PMID: 37803770 DOI: 10.1016/j.foodres.2023.113445] [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: 11/16/2022] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 10/08/2023]
Abstract
Edible insects are traditional foods worldwide, and in Mexico, is a prehispanic practice. Nowadays, edible insects can be a food source for the increasing population. This research aimed to evaluate the nutritional profile, physical and techno-functional characteristics of non-defatted (NDF) and defatted (DF) flour of the edible insect Arsenura armida to use as a functional ingredient. The lipid content in NDF was 24.18%. Both flours are high in protein, 20.36% in NDF and 46.89% in DF; their soluble proteins from A. armida were classified according to their molecular weight, which ranged from 12 to 94 kDa. The physical properties suggest that both flours have good flow characteristics. Regarding techno-functional properties, DF had the highest water (275.6%) and oil (121%) holding capacity values. The viscosity values indicate that they behave as a non-Newtonian shear-thinning fluid at a high concentration (20%). Emulsion capacity values range between 78.3 and 100% in both flours, with stability between 92.4 and 100%. These flours could be a good source of nutrients, and their techno-functional properties make them a good option for animal protein substitutes.
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Affiliation(s)
- Sheila Cortazar-Moya
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Beatriz Mejía-Garibay
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Aurelio López-Malo
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Jocksan Ismael Morales-Camacho
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico.
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8
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Olivadese M, Dindo ML. Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies. INSECTS 2023; 14:690. [PMID: 37623400 PMCID: PMC10455489 DOI: 10.3390/insects14080690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 07/31/2023] [Accepted: 08/01/2023] [Indexed: 08/26/2023]
Abstract
The relationship between insects and humans throughout history has always been complex and multifaceted. Insects are both a source of fascination and fear for humans and have played important roles in human culture, economy, and health. Nowadays, there is growing interest in using insects as a sustainable and environmentally friendly source of protein and other nutrients. Entomophagy can be seen as a new opportunity for the food industry and global food security. In fact, insects require far fewer resources than traditional livestock, and there are many references to insect consumption in human history. The ancient Romans are known to have eaten various insects, including beetles, caterpillars, and locusts. Insects such as crickets, grasshoppers, and ants have been eaten for centuries and are still considered a delicacy in many parts of the world, especially in Africa, Asia, Latin America, and Oceania. Entomophagy has, thus, been a part of human history for thousands of years and continues to be an important food habit for many people around the world. These topics are explored in this article from a historical and cultural perspective (e.g., ecological, nutritional, spiritual, and socio-psychological), with a focus on the progressive acceptance of edible insects in Western societies, since this novel food has also its roots in the Western world.
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Affiliation(s)
| | - Maria Luisa Dindo
- Department of Agricultural and Food Sciences, University of Bologna, Viale Fanin, 42, 40127 Bologna, Italy;
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Arama D, Kinyuru J, Ng'ang'a J, Kiage-Mokua B, Ochieng BO, Tanga CM. Unraveling the physicochemical attributes of three cricket ( Gryllus bimaculatus)-enriched biscuit products and implications on consumers' preference and willingness to pay. Lebensm Wiss Technol 2023; 185:115171. [PMID: 37675440 PMCID: PMC10477817 DOI: 10.1016/j.lwt.2023.115171] [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: 04/22/2023] [Revised: 07/31/2023] [Accepted: 08/06/2023] [Indexed: 09/08/2023]
Abstract
Disgust and neophobia elicited by whole insect products, has necessitated the need to mask insect-based food products. The physico-chemical parameters, sensory acceptance, and willingness to pay (WTP) for wheat biscuits supplemented with cricket powder was evaluated. The biscuits' color intensity correlated with the cricket inclusion levels. Spread ration of cricket-enriched-biscuits increased (1.0-1.2-folds), while the hardness and fracturability decreased (1.0-1.3-folds and 1.0-1.2 folds, respectively) compared to the control biscuit. Cricket-biscuits exhibited 1.2-1.7, 1.1-3.7, 1.2-3.0 and 1.1-1.2-folds higher (p < 0.05) protein, ash, fiber, and fat, respectively. Ca, Fe, and Zn were 1.1-3.7, 1.1-1.2 and 1.4-4.0-folds higher, respectively, for cricket-based biscuits. Monounsaturated and polyunsaturated fatty acids proportionally increased with increasing cricket flour. On a likert scale, 71.4%, 71.9%, 38.4% and 57.5% of the caregivers and 38.6%, 58.3%, 40.0% and 34.0% for children (3-5 years) strongly preferred the color, texture, taste and aroma, respectively, of the cricket-based biscuits. Forty-seven (47%) of the caretakers were WTP a premium of 37 Kenyan shillings (0.34 USD) for cricket-based biscuits. Our findings demonstrated that integration of cricket flour into existing market-driven consumer familiar food products significantly increased acceptability and WTP, thus promising potential to contribute to improved food and nutritional security.
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Affiliation(s)
- Divina Arama
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - John Kinyuru
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - Jeremiah Ng'ang'a
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - Beatrice Kiage-Mokua
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - Brian O. Ochieng
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Chrysantus Mbi Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
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Nemadodzi LE, Prinsloo G. A New Proposed Symbiotic Plant-Herbivore Relationship between Burkea africana Trees, Cirina forda Caterpillars and Their Associated Fungi Pleurostomophora richardsiae and Aspergillus nomius. Microorganisms 2023; 11:1864. [PMID: 37513036 PMCID: PMC10383216 DOI: 10.3390/microorganisms11071864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/20/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
Burkea africana is a tree found in savannah and woodland in southern Africa, as well as northwards into tropical African regions as far as Nigeria and Ethiopia. It is used as fuel wood, medicinally to treat various conditions, such as toothache, headache, migraine, pain, inflammation, and sexually transmitted diseases, such as gonorrhoea, but also an ornamental tree. The current study investigated the possible symbiotic relationship between B. africana trees and the C. forda caterpillars and the mutual role played in ensuring the survival of B. africana trees/seedlings in harsh natural conditions and low-nutrient soils. Deoxyribonucleic acid isolation and sequencing results revealed that the fungal species Pleurostomophora richardsiae was highly predominant in the leaves of B. africana trees and present in the caterpillars. The second most prominent fungal species in the caterpillars was Aspergillus nomius. The latter is known to be related to a Penicillium sp. which was found to be highly prevalent in the soil where B. africana trees grow and is suggested to play a role in enhancing the effective growth of B. africana trees in their natural habitat. To support this, a phylogenetic analysis was conducted, and a tree was constructed, which shows a high percentage similarity between Aspergillus and Penicillium sp. The findings of the study revealed that B. africana trees not only serve as a source of feed for the C. forda caterpillar but benefit from C. forda caterpillars which, after dropping onto the soil, is proposed to inoculate the soil surrounding the trees with the fungus A. nomius which suggests a symbiotic and/or synergistic relationship between B. africana trees and C. forda caterpillars.
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Affiliation(s)
- Lufuno Ethel Nemadodzi
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Johannesburg 1710, South Africa
- ABBERU, Science Campus, University of South Africa, Johannesburg 1710, South Africa
| | - Gerhard Prinsloo
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Johannesburg 1710, South Africa
- ABBERU, Science Campus, University of South Africa, Johannesburg 1710, South Africa
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Ventura M, Holland ME, Smith MB, Chaparro JM, Prenni J, Patz JA, Paskewitz S, Weir TL, Stull VJ. Suitability of maize crop residue fermented by Pleurotus ostreatus as feed for edible crickets: growth performance, micronutrient content, and iron bioavailability. Front Nutr 2023; 10:1157811. [PMID: 37497060 PMCID: PMC10368478 DOI: 10.3389/fnut.2023.1157811] [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: 02/06/2023] [Accepted: 06/12/2023] [Indexed: 07/28/2023] Open
Abstract
Small-scale farming of edible insects could help combat public health challenges such as protein energy malnutrition and anemia, but reliable low-cost feeds for insects are needed. In resource-limited contexts, where grains such as maize are prohibitively costly for use as insect feed, the feasibility of insect farming may depend on finding alternatives. Here, we explore the potential to modify plentiful maize crop residue with edible mushroom mycelium to generate a low-cost feed adjunct for the farmed two-spotted cricket, Gryllus bimaculatus. Mushroom farming, like insect agriculture, is versatile; it can yield nutritious food while increasing system circularity by utilizing lignocellulosic residues from row crops as inputs. Pleurotus ostreatus, is an edible basidiomycete capable of being cultivated on corn stover (Zea mays). Mushroom harvest results in abundant "spent" substrate, which we investigated as a candidate feed ingredient. We created six cricket feeds containing fermented Pleurotus substrate plus an unfermented control, measuring cricket mass, mortality, and maturation weekly to evaluate cricket growth performance impacts of both fungal fermentation duration and mushroom formation. Pasteurized corn stover was inoculated with P. ostreatus mycelium and fermented for 0, 2, 3, 4, or 8 weeks. Some 4 and 8-week substrates were induced to produce mushrooms through manipulations of temperature, humidity, and light conditions. Dried fermented stover (40%) was added to a 1:1 corn/soy grain mix and fed to crickets ad libitum for 44 days. The unfermented control group showed higher survivorship compared to several fermented diets. Control group mass yield was higher for 2 out of 6 fermented diets. Little variation in cricket iron content was observed via ICP-spectrometry across feeds, averaging 2.46 mg/100 g. To determine bioavailability, we conducted in vitro Caco-2 human colon epithelial cell absorption assays, showing that iron in crickets fed fruiting-induced substrates was more bioavailable than in unfruited groups. Despite more bioavailable iron in crickets reared on post-fruiting substrates, we conclude that Pleurotus-fermented stover is an unsuitable feed ingredient for G. bimaculatus due to high mortality, variability in growth responses within treatments, and low mass yield.
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Affiliation(s)
- Martin Ventura
- Department of Entomology, University of Wisconsin-Madison, Madison, WI, United States
| | - M Elizabeth Holland
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, United States
| | | | - Jacqueline M Chaparro
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
| | - Jessica Prenni
- Department of Horticulture and Landscape Architecture, Colorado State University, Fort Collins, CO, United States
| | - Jonathan A Patz
- Center for Sustainability and the Global Environment, University of Wisconsin-Madison, Madison, WI, United States
| | - Susan Paskewitz
- Department of Entomology, University of Wisconsin-Madison, Madison, WI, United States
| | - Tiffany L Weir
- Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO, United States
| | - Valerie J Stull
- Center for Sustainability and the Global Environment, University of Wisconsin-Madison, Madison, WI, United States
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12
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Nemadodzi LE, Managa GM, Prinsloo G. The Use of Gonimbrasia belina (Westwood, 1849) and Cirina forda (Westwood, 1849) Caterpillars (Lepidoptera: Sarturniidae) as Food Sources and Income Generators in Africa. Foods 2023; 12:foods12112184. [PMID: 37297431 DOI: 10.3390/foods12112184] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 05/18/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Gonimbrasia belina (mopane worm) and Cirina forda caterpillars (Lepidoptera: Saturniidae) are mostly found in shrubs and trees, from where they are collected as larvae and are widely consumed across southern Africa by rural and increasingly urban populations. These caterpillars are among the most prominent, traded, and economically beneficial edible insects found in Western African countries, but also in South Africa, Zimbabwe, Botswana, and the Democratic Republic of the Congo. Over the years, these caterpillars have evolved from being part of the diet in various communities to playing a vital role in income generation. In addition, consumption of G. belina and C. forda caterpillars as potential food sources has gained momentum due to their potential for contributing to livelihoods and mitigating food security challenges across Africa while providing significant benefits to developing countries on a socio-economic and ecological level. Edible caterpillars serve as a good source of rich nutrients such as proteins, fatty acids, and micronutrients and can be used in formulating nutrient-dense complementary foods. However, limited information is available, specifically on different trees that serve as hosts to these caterpillars, as they depend on the leaves as their only source of food. In addition, the review aims to critique and document knowledge on the nutritional benefits, acceptance of the use of these caterpillars as food security, commercial value, and level of acceptance towards the utilization of caterpillars as food sources.
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Affiliation(s)
- Lufuno Ethel Nemadodzi
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida 1710, South Africa
| | - Gudani Millicent Managa
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida 1710, South Africa
| | - Gerhard Prinsloo
- Department of Agriculture and Animal Health, University of South Africa, Private Bag X6, Florida 1710, South Africa
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13
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Akande OA, Oluwamukomi M, Osundahunsi OF, Ijarotimi OS, Mukisa IM. Evaluating the potential for utilising migratory locust powder ( Locusta migratoria) as an alternative protein source in peanut-based ready-to-use therapeutic foods. FOOD SCI TECHNOL INT 2023; 29:204-216. [PMID: 35040705 DOI: 10.1177/10820132211069773] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
This study aimed at exploring the possibility of substituting powdered milk (PM) with migratory locust powder (MLP) as a cheap and sustainable alternative protein source in peanut-based ready-to-use therapeutic foods used in treatment of malnutrition. The migratory locust is a wide spread and underutilised high protein edible insect. Peanut-based ready-to-use therapeutic foods (RUTFs) were formulated according to the MSF/UNICEF 2013 nutritional standards. Milk powder was substituted with MLP at 5-30% levels. RUTF containing 30% milk powder was used as the control. Nutritional, antioxidant and antinutrients composition of the insect-enriched RUTFs were compared with RUTF containing milk powder only and a standard. The protein content of the insect-enriched RUTFs ranged from 19.58-26.38% exceeding the MSF/UNICEF minimum standard for protein. RUTF with 10% PM and 20% MLP had the highest (p < 0.05) mineral contents. All formulations had more thiamine (vitamin B1) than the recommended level of 0.5 mg/100 g. Niacin (Vitamin B3) was the most abundant vitamin in the formulations with considerable amounts of vitamin D and E. All MLP-enriched RUTFs met the FAO 2011 standard requirements for amino acids for children aged six months to three years. Therapeutic food with 30% MLP had the highest radical scavenging ability against DPPH, and iron chelating activity. Levels of phytate and tannin were below the tolerable limits. Therefore, MLP can be used as a low-cost substitute for milk powder in producing ready-to-use therapeutic foods.
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Affiliation(s)
- Olamide Abigael Akande
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, 107738Federal University of Technology, Akure, Ondo State, Nigeria
| | - Matthew Oluwamukomi
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, 107738Federal University of Technology, Akure, Ondo State, Nigeria
| | - Oluwatooyin Faramade Osundahunsi
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, 107738Federal University of Technology, Akure, Ondo State, Nigeria
| | - Oluwole Steve Ijarotimi
- Department of Food Science and Technology, School of Agriculture and Agricultural Technology, 107738Federal University of Technology, Akure, Ondo State, Nigeria
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bioengineering, 58588Makerere University, Kampala, Uganda
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14
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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: 1] [Impact Index Per Article: 1.0] [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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15
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Development of a DNA Metabarcoding Method for the Identification of Insects in Food. Foods 2023; 12:foods12051086. [PMID: 36900603 PMCID: PMC10001320 DOI: 10.3390/foods12051086] [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: 01/30/2023] [Revised: 02/20/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Insects have the potential to become an efficient and reliable food source for humans in the future and could contribute to solving problems with the current food chain. Analytical methods to verify the authenticity of foods are essential for consumer acceptance. We present a DNA metabarcoding method that enables the identification and differentiation of insects in food. The method, developed on Illumina platforms, is targeting a 200 bp mitochondrial 16S rDNA fragment, which we found to be suitable for distinguishing more than 1000 insect species. We designed a novel universal primer pair for a singleplex PCR assay. Individual DNA extracts from reference samples, DNA extracts from model foods and food products commercially available were investigated. In all of the samples investigated, the insect species were correctly identified. The developed DNA metabarcoding method has a high potential to identify and differentiate insect DNA in the context of food authentication in routine analysis.
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16
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Alhujaili A, Nocella G, Macready A. Insects as Food: Consumers' Acceptance and Marketing. Foods 2023; 12:foods12040886. [PMID: 36832961 PMCID: PMC9956212 DOI: 10.3390/foods12040886] [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: 12/28/2022] [Revised: 01/25/2023] [Accepted: 02/10/2023] [Indexed: 02/22/2023] Open
Abstract
The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with insect-based food, mainly regarding consumer acceptance and commercialization. In this systematic review, we explored these challenges by reviewing 85 papers from 2010 to 2020, which were selected following the PRISMA methodology. Additionally, we applied the SPIDER (Sample, Phenomenon of Interest, Design, Evaluation, and Research type) tool for developing the inclusion criteria. Our analysis adds new knowledge to previous systematic reviews on this topic. It reveals both a comprehensive framework of factors influencing consumers' acceptance of insects as food and aspects of the marketing mix of these products. Disgust, food neophobia, familiarity, visibility of insects, and taste appear to be the most significant factors that can prevent consumers from consuming insects as food. The motivations for acceptance are found to be familiarity and exposure. The results of this review provide insights for policymakers and stakeholders who wish to develop marketing strategies that can increase consumer acceptance of insects as food.
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Affiliation(s)
- Asmaa Alhujaili
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
- Department of Agribusiness and Consumer Science, School of Agricultural and Food Sciences, King Faisal University, Hofuf 31982, Saudi Arabia
- Correspondence: or
| | - Giuseppe Nocella
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
| | - Anna Macready
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
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17
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Edible insects: Tendency or necessity (a review). EFOOD 2023. [DOI: 10.1002/efd2.58] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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18
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Fricke A, Psarianos M, Sabban J, Fitzner M, Reipsch R, Schlüter OK, Dreyer C, Vogt JHM, Schreiner M, Baldermann S. Composite materials for innovative urban farming of alternative food sources (macroalgae and crickets). FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1001769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Facing an inexorable growth of the human population along with substantial environmental changes, the assurance of food security is a major challenge of the present century. To ensure responsible food consumption and production (SDG 12), new approaches in the food system are required. Thus, environmentally controlled, sustainable production of alternative food sources are of key interest for both urban agriculture and food research. To face the current challenge of integrating food production systems within existing structures, multidisciplinary discourses are required. Here, we bring together novel technologies and indoor farming techniques with the aim of supporting the development of sustainable food production systems. For this purpose, we investigated the feasibility of 10 composite materials for their innovative use as structural support in macroalgal cultivation (settlement substrates) and cricket rearing (housing). Considering material resistance, rigidity, and direct material-organism interactions, the bio-based composite polylactic acid (PLA) was identified as a suitable material for joint farming. For macroalgae cultivation, PLA sustained the corrosive cultivation conditions and provided a suitable substrate without affecting the macroalgal physiology or nutritional composition (carotenoids and chlorophylls). For cricket rearing, PLA provided a suitable and recyclable shelter, which was quickly accepted by the animals without any observed harm. In contrast, other common composite components like phenolic resin or aramid were found to be unsuitable due to being harmful for the cultivated organisms or instable toward the applied sterilization procedure. This multidisciplinary study not only provides profound insights in the developing field of urban indoor food production from a new perspective, but also bridges material science and farming approaches to develop new sustainable and resilient food production systems.
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19
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Manditsera FA, Mubaiwa J, Matsungo TM, Chopera P, Bhatasara S, Kembo G, Mahlatini H, Matiza Ruzengwe F, Matutu F, Grigor J, Fiore A, Macheka L. Mopane worm value chain in Zimbabwe: Evidence on knowledge, practices, and processes in Gwanda District. PLoS One 2022; 17:e0278230. [PMID: 36469502 PMCID: PMC9721488 DOI: 10.1371/journal.pone.0278230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Accepted: 11/12/2022] [Indexed: 12/12/2022] Open
Abstract
Consumption of edible insects is a potential solution to the growing need for protein. However, the wild harvested edible insects' value chain faces several challenges including limited knowledge on indigenous practices in the harvesting and processing and lack of information on roles of the different actors in the chain. A case study of Gonimbrasia belina, colloquially referred to as the 'mopane worm', was conducted to understand and identify determinants of participation in the value chain of the edible caterpillar. A cross sectional study was conducted in Gwanda (a rural district in Zimbabwe) to (a) understand the indigenous knowledge on harvesting and processing methods, (b) explore value addition and the traditional beliefs surrounding the utilisation of the mopane worm. Results showed that consumers (81.7%), and harvesters (76.6%) were the main actors in the mopane worm value chain. Using the Ordinary Least Squares (OLS) model, the following were shown to be determinants of participation in the mopane worm value chain: (a) gender (b) household size (c) marital status (d) religion and (e) household assets. Two primary processing methods of harvested mopane worm were distinguished i.e., boiling and roasting on ambers. Results showed lack of diversity in mopane worm-based products. Current culturally acceptable processing techniques need improvement and standardization to support sustainable mopane worm processing while optimising nutrient bio-accessibility.
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Affiliation(s)
- Faith A. Manditsera
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- * E-mail:
| | - Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
| | | | | | | | | | | | - Faith Matiza Ruzengwe
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
| | - Felix Matutu
- Forestry Commission of Zimbabwe, Gwanda, Zimbabwe
| | - John Grigor
- Division of Engineering and Food Science, Abertay University, Dundee, United Kingdom
| | - Alberto Fiore
- Division of Engineering and Food Science, Abertay University, Dundee, United Kingdom
| | - Lesley Macheka
- Marondera University of Agriculture Science and Technology, Marondera, Zimbabwe
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20
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Sarmah M, Bhattacharyya B, Bhagawati S, Sarmah K. Nutritional Composition of Some Commonly Available Aquatic Edible Insects of Assam, India. INSECTS 2022; 13:976. [PMID: 36354800 PMCID: PMC9695363 DOI: 10.3390/insects13110976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 06/16/2023]
Abstract
The nutritive value of five edible aquatic insects of Assam-Hemipterans; water bug (Diplonychus rusticus Fabricius) family belostomatidae; giant water bug (Lethocerus indicus Lepeletier and Serville) family belostomatidae; water scorpion (Laccotrephes sp.) family nepidae, water stick (Ranatra sp.) family nepidae; Coleopterans diving beetle (Cybister sp.) family dytiscidae-based on their proximate and elemental composition, antioxidant and antinutritional properties were assessed by using standard methods of analysis. Analytical studies revealed that the selected aquatic insect species have high nutritive value and are rich sources of protein (50.03 to 57.67%) and other nutrients (fat, carbohydrate and crude fiber, etc.) along with superior energy contents (331.98 to 506.38 kJ/100 g). The aquatic insect species also contained appreciable amounts of major and trace dietary elements. Phenol and flavonoid contents reflect its high antioxidant activity (80.82 to 91.47% DPPH inhibition). Tannin (18.50 to 60.76 mg tannic acid equivalent/100 g), phytic acid (11.72 to 97.30 mg/100 g) and oxalic acid (2.93 to 5.34 mg/100 g) as antinutritional compounds were registered below the toxic level (0.52% or 520 mg/100 g). The present findings indicate that the selected aquatic insect species can be considered as ideal candidates for exploration as food and feed to ensure nutritional and livelihood security of this region.
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21
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Delgado L, Garino C, Moreno FJ, Zagon J, Broll H. Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2130354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Lidia Delgado
- European Commission, Joint Research Center (JRC), Belgium
| | - Cristiano Garino
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | | | - Jutta Zagon
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
| | - Hermann Broll
- Department of Food Safety, German Federal Institute for Risk Assessment (BfR), Berlin, Germany
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22
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Abril S, Pinzón M, Hernández-Carrión M, Sánchez-Camargo ADP. Edible Insects in Latin America: A Sustainable Alternative for Our Food Security. Front Nutr 2022; 9:904812. [PMID: 35711558 PMCID: PMC9196879 DOI: 10.3389/fnut.2022.904812] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 04/19/2022] [Indexed: 12/20/2022] Open
Abstract
Nowadays, the food industry faces paramount challenges in different areas, since worldwide consumers are increasing every day, and at the same time, they are demanding new convenient products. Recent studies show that the current food production system is unsustainable over time and therefore is necessary to create new alternatives of production. New food trends are focused on the consumption of natural products, that have an eco-friendly production approach, and a beneficial nutritional profile for the consumer’s health. Hence, products are being created to not only have good organoleptic characteristics, but also to contain a wide variety of micro and macronutrients, and to be sustainable within their production. For this reason, the use of raw materials that satisfy the needs previously mentioned is being implemented. For instance, the use of insects as raw material, because they have a high protein content comparable to animal-based foods. Specifically, ants and crickets can contain between 9 and 77% protein of dry weight, while beef contains between 25 and 28%. On the other hand, insects present an ease and sustainable production system, compared to livestock farming, since some of them feed with food waste generated by humans. In addition, require less food for their upbringing; insects can convert 2 kg of feed into 1 kg of insect mass, while cattle use 8 kg of feed to produce 1 kg of body weight. On the other hand, there is evidence that insects produce fewer greenhouse gases during their production, for example, pigs produce between 10 and 100 times more greenhouse gases per kg of weight. United States, Mexico, Chile, Peru, and Argentina have begun to develop and consume these products; thus, promoting different and new ventures. Large-scale production of insect-based food products could help solve or even prevent the looming food problem and contribute to the sustainable development goals set by the United Nations. Thus, the aim of this review work was to compile and investigate the edible insect’s alternatives in Latin America, as well as the commercially available or potential derivative products. We discussed the nutritional value of edible insects, and how they could contribute to food security.
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Affiliation(s)
- Silvana Abril
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - Mariana Pinzón
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - María Hernández-Carrión
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
| | - Andrea Del Pilar Sánchez-Camargo
- Department of Chemical and Food Engineering, Grupo de Diseño de Productos y Procesos (GDPP), Universidad de Los Andes, Bogotá, Colombia
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23
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Petrescu-Mag RM, Rastegari Kopaei H, Petrescu DC. Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption. Food Sci Nutr 2022; 10:846-862. [PMID: 35311162 PMCID: PMC8907748 DOI: 10.1002/fsn3.2716] [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: 10/09/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 01/23/2023] Open
Abstract
Climate and environmental-related challenges are high on the agenda of the European Union (EU). One priority is to redesign the existing food system into a more sustainable one, where the link between healthy people and a balanced environment is considered. The EU bets on the role of insect farming in supporting the transition toward healthier and future-proof diets. Following this orientation, we investigated consumers' attitude toward yellow mealworm chips (YMC) and identified the predictors of YMC consumption. The causal relationships between constructs were explored using the structural equation modeling (SEM) based on partial least squares (PLS) using SmartPLS software. The perceived lower environmental impact of YMC compared to meat was the most appreciated characteristic of YMC. The study identified five predictors of YMC consumption, among which the perceived characteristics of YMC have the strongest influence on the consumption probability. Against the expectations of the authors, disgust with the accidental encounter of insects in foods did not influence the probability of eating YMC. Age was another predictor of YMC consumption. It is known that food preferences and eating behaviors are mainly developed during childhood and tend to manifest in adult life. Consequently, it can be inferred that acceptance and preference for insect-based foods (IBF) should be stimulated from early childhood. Finally, practical implications are advanced as possible solutions to overcome the obstacles toward YMC consumption.
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Affiliation(s)
| | - Hamid Rastegari Kopaei
- Department of Rural Development Management Faculty of Agriculture Yasouj University Yasouj Iran
| | - Dacinia Crina Petrescu
- Faculty of Business Babes-Bolyai University Cluj-Napoca Romania.,Department of Marketing, Innovation and Organization Faculty of Economics and Business Administration Ghent University Ghent Belgium
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24
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Mekuria SA, Kinyuru JN, Mokua BK, Tenagashaw MW. Growth performance, biochemical and haematological parameters of BALB/c mice fed on staple grains and bee larvae (Apis Mellifera) blended complementary foods. Heliyon 2022; 8:e09003. [PMID: 35243107 PMCID: PMC8885981 DOI: 10.1016/j.heliyon.2022.e09003] [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: 07/20/2021] [Revised: 10/18/2021] [Accepted: 02/21/2022] [Indexed: 12/02/2022] Open
Abstract
In Sub-Saharan Africa, inadequate complementary feeding practices and being nutritionally inadequate are primary factors in infant and young child malnutrition, growth failure, and high morbidity and mortality. Therefore, novel complementary foods need to be developed to alleviate malnutrition problems in IYC. Therefore, this experimental study aimed to assess the effects of newly developed grain-bee larvae blended complementary foods on the growth performance, haematological, and biochemical parameters of BALB/c mice. A complete randomized design was used and a total of 75 BALB/c mice were assigned to each of the five treatments. The treatments were: T1 = Casein diet; T2 = 57 % Maize, 29 % Teff, 14 % Soybean; T3 = 58 % Maize, 29 % Teff, 13 % Bee larvae; T4 = Commercial wean mix; and T5 = Basal diet alone. The in vivo experiment trial was done for 28 days along with seven days of adaptation. Dietary intake was not significantly different (P = 0.96) between treatments, but it was noted that T3 had gained the highest final body weight (38.52 g). The examined biochemical parameters showed T4 had the lowest serum protein (6.27 mg/dl) and globulin (3.61 mg/dl). Compared to others, T3 significantly (P < 0.001) increased WBC (4 × 106 mm3), RBC (11.37 × 103 mm3), Haemoglobin (16.42 g/dl), and Hematocrit (63.04 %). The highest serum levels of zinc (0.55 mg/dl) and iron (2.08 mg/dl) were reported on T2, while the highest serum calcium content (10.64 mg/dl) was reported on T1. The results indicated that T3 can aid body growth, health, and prevent malnutrition in infants and young children.
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Affiliation(s)
- Shewangzaw Addisu Mekuria
- Department of Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
- University of Gondar, P.O. Box 196, Gondar, Ethiopia
- Corresponding author.
| | - John N. Kinyuru
- Department of Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Beatrice Kiage Mokua
- Department of Food Science and Nutrition, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
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Kazembe C, Madzikatire E, Nyarota M. Stakeholders’ Perceived Experiences with Indigenous Edible Insects in Zimbabwe. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.2024473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Clotildah Kazembe
- Hospitality and Tourism, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
| | - Enes Madzikatire
- Hospitality and Tourism, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
| | - Margret Nyarota
- Hospitality and Tourism, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
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Kim GY, Jayasingha JA, Lee K, Choi Y, Kang CH, Lee MH. Aqueous extract of freeze-dried Protaetia brevitarsis larvae promotes osteogenesis by activating β-catenin signaling. Asian Pac J Trop Biomed 2022. [DOI: 10.4103/2221-1691.338920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Ho LH, Tan TC, Chong LC. Designer foods as an effective approach to enhance disease preventative properties of food through its health functionalities. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00031-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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Reed M, Norwood BF, Hoback WW, Riggs A. A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Hlongwane Z, Siwela M, Slotow R, Munyai T. Effect of geographical location, insect type and cooking method on the nutritional composition of insects consumed in South Africa. JOURNAL OF INSECTS AS FOOD AND FEED 2021; 8:537-556. [PMID: 37675389 PMCID: PMC7615024 DOI: 10.3920/jiff2021.0067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/08/2023]
Abstract
Edible insects may be a sustainable source of protein and some other nutrients, especially for low-economic-status communities. The current study determined the influence of insect type, geographic location, and cooking method on the nutritional composition of insects. The investigation would contribute to the maximal derivation of the nutritional benefits of insects. Dried samples of four insect types, G. belina (mopani worm), Gynanisa caterpillar, termite soldiers/workers, and termite alates, were procured from different street vendors across Vhembe district in Limpopo Province, South Africa. G. belina samples were cooked by frying, boiling with and without salt addition. Generally, nutrient content varied significantly with insect type and geographic location (p<0.05). Protein content varied from 40 g/100 g in termite alates to 69.75 g/100 g in termite soldiers/workers. Termite soldiers/workers had the highest iron content (range: 545-629.5 mg/kg), whilst Gynanisa caterpillar had the highest zinc content (range: 122.14-150.33 mg/kg). Similarly, Gynanisa caterpillar had the highest levels of lysine (range: 0.80-4.53 g/100g), threonine (range: 0.79-2.64 g/100g) and isoleucine (range: 0.63-2.33). On the other hand termite soldiers/workers had the highest levels of valine (range: 2.20-3.47 g/100g), leucine (range: 2.49-3.87 g/100g) and phenylalanine (range: 1.38-3.55 g/100g). Cooking method significantly affected nutrient retention. Boiling with salt added resulted in the highest retention of protein and total mineral content (ash), and, therefore, seems a suitable method for cooking insects. The findings indicate that, if optimally selected and cooked, edible insects can contribute significantly to the alleviation of protein, zinc, and iron deficiencies in target communities.
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Affiliation(s)
- Z.T. Hlongwane
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
| | - M. Siwela
- School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - R. Slotow
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
| | - T.C. Munyai
- School of Life Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3209,South Africa
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Abstract
The exponential increase of global demand for proteins and lipids can no longer be satisfied by classical sources. High amounts of CO2 produced by intensive livestock breeding and its effects on the environment are the main factors that prevent the use of animals as primary sources for proteins and lipids, calling for the use of new sustainable sources, such as insects. The massive breeding of bioconverter insects as a feed source has been a major topic in recent years, with both economic and scientific aspects related to rearing and subsequent processing optimization. The larvae of Hermetia illucens (Diptera: Stratiomyidae) (also known as Black Soldier Fly) can be used for the eco-sustainable production of proteins and lipids with high biological and economic value. Lipids can be obtained from BSF bioconversion processes and are present in high quantities in the last instar larvae and prepupae. Fats obtained from BSF are used as animal feed ingredients, in the formulation of several products for personal care, and in biodiesel production. To enable the use of insect-derived lipids, it is important to understand how to optimize their extraction. Here, we summarize the published information on the composition, the extraction methods, and the possible applications of the BSF lipid component.
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Lamberti C, Nebbia S, Cirrincione S, Brussino L, Giorgis V, Romito A, Marchese C, Manfredi M, Marengo E, Giuffrida MG, Rolla G, Cavallarin L. Thermal processing of insect allergens and IgE cross-recognition in Italian patients allergic to shrimp, house dust mite and mealworm. Food Res Int 2021; 148:110567. [PMID: 34507722 DOI: 10.1016/j.foodres.2021.110567] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 06/16/2021] [Accepted: 06/28/2021] [Indexed: 12/26/2022]
Abstract
Edible insects are considered as a promising and sustainable alternative protein source for humans, although risk assessments, with particular reference to the allergic potential of insect proteins, are required. Considering that insects are likely to be consumed after processing, it is crucial to assess how processing can influence allergenicity. In our study, we investigated how boiling and frying affect the IgE cross-recognition of proteins from five edible insects (mealworm, buffalo worm, silkworm, cricket and grasshopper). We considered three groups of Italian patients allergic to shrimps and to house dust mites, who had never consumed insects before and two subjects with occupational allergy and food sensitization to mealworm. Our data suggest that thermal processing may change the solubility of proteins, thereby resulting in a protein shift from water-soluble fractions to water-insoluble fractions. Immunoblot and LC-MS/MS analyses have shown that tropomyosin may play an important role as a cross-allergen for house dust mite and shrimp allergic patients, while larval cuticle protein seems to play a major role in the cross-reactivity of patients primarily sensitized to mealworm. On the basis of our results, the effects of processing appear to be protein-, species- and treatment-specific. Therefore, house dust mite, shrimp and mealworm allergic patients should consume insects with caution, even after thermal processing.
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Affiliation(s)
- Cristina Lamberti
- Institute of Sciences of Food Production-CNR, Grugliasco, (TO), Italy.
| | - Stefano Nebbia
- Institute of Sciences of Food Production-CNR, Grugliasco, (TO), Italy.
| | | | - Luisa Brussino
- Department of Medical Sciences, Allergy and Clinical Immunology, The University of Turin & AO Mauriziano "Umberto I", Turin, Italy.
| | - Veronica Giorgis
- Department of Medical Sciences, Allergy and Clinical Immunology, The University of Turin & AO Mauriziano "Umberto I", Turin, Italy
| | | | | | - Marcello Manfredi
- Center for Translational Research on Autoimmune and Allergic Disease - CAAD, The University of Piemonte Orientale, Novara, Italy.
| | - Emilio Marengo
- Center for Translational Research on Autoimmune and Allergic Disease - CAAD, The University of Piemonte Orientale, Novara, Italy.
| | | | - Giovanni Rolla
- Department of Medical Sciences, Allergy and Clinical Immunology, The University of Turin & AO Mauriziano "Umberto I", Turin, Italy.
| | - Laura Cavallarin
- Institute of Sciences of Food Production-CNR, Grugliasco, (TO), Italy.
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Annapragada A, Brook CE, Luskin MS, Rahariniaina RP, Helin M, Razafinarivo O, Ambinintsoa Ralaiarison R, Randriamady HJ, Olson LE, Goodman SM, Golden CD. Evaluation of tenrec population viability and potential sustainable management under hunting pressure in northeastern Madagascar. Anim Conserv 2021. [DOI: 10.1111/acv.12714] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- A. Annapragada
- Harvard John A. Paulson School of Engineering and Applied Sciences Cambridge MA 02138 USA
| | - C. E. Brook
- Department of Integrative Biology University of California Berkeley, Berkeley CA 94720 USA
| | - M. S. Luskin
- School of Biological Sciences The University of Queensland St Lucia, Brisbane QLD 4072 Australia
| | - R. P. Rahariniaina
- Madagascar Health and Environmental Research (MAHERY) Maroantsetra 512 Madagascar
| | - M. Helin
- Madagascar Health and Environmental Research (MAHERY) Maroantsetra 512 Madagascar
| | - O. Razafinarivo
- Madagascar Health and Environmental Research (MAHERY) Maroantsetra 512 Madagascar
| | | | - H. J. Randriamady
- Madagascar Health and Environmental Research (MAHERY) Maroantsetra 512 Madagascar
- Department of Nutrition Harvard TH Chan School of Public Health Boston MA 02115 USA
| | - L. E. Olson
- University of Alaska Museum 1962 Yukon Drive Fairbanks AK 99775 USA
- Field Museum of Natural History 1400 South Lake Shore Drive Chicago IL 60605 USA
| | - S. M. Goodman
- Field Museum of Natural History 1400 South Lake Shore Drive Chicago IL 60605 USA
- Association Vahatra BP 3972 Antananarivo 101 Madagascar
| | - C. D. Golden
- Madagascar Health and Environmental Research (MAHERY) Maroantsetra 512 Madagascar
- Department of Nutrition Harvard TH Chan School of Public Health Boston MA 02115 USA
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Ardoin R, Prinyawiwatkul W. Consumer perceptions of insect consumption: a review of western research since 2015. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15167] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Ryan Ardoin
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
- Food Processing and Sensory Quality Research USDA‐ARS‐SRRC New Orleans LA 70124 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
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Amiresmaeili M, Yazdi-Feyzabadi V, Heidarijamebozorgi M. Prevalence of food insecurity and related factors among slum households in Kerman, south of Iran. Int J Health Plann Manage 2021; 36:1589-1599. [PMID: 34002903 DOI: 10.1002/hpm.3242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 05/01/2021] [Accepted: 05/09/2021] [Indexed: 11/11/2022] Open
Abstract
INTRODUCTION Household food insecurity (FI) is defined as limited or uncertain access to nutritionally adequate and safe food or limited ability to obtain foods in socially acceptable ways has become a global issue in recent decades. METHODS This cross-sectional study was conducted in Kerman, southeast of Iran in 2019, covering 559 marginalised households. United States Department of Agriculture food security measure was used for data collection. Finally, data were analysed using t-test, χ 2 , Mann-Whitney tests and logistic regression. RESULTS The prevalence of FI was 82% among slums households. The most important experience of FI in households was reliance on low-cost foods. There was a significant relationship between slums FI and gender of head of household, household size, household income, household education level and marital status (p ˂ 0.05). According to the results of the multivariate regression the variables of education, household income level and household size significantly determined FI (p ˂ 0.05). CONCLUSION The most important determinant of FI was low socioeconomic status (income, education, household size). Hence, public policies targeting socioeconomic factors should be made to improve the socioeconomic status of slum dwellers.
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Affiliation(s)
- Mohammadreza Amiresmaeili
- Department of Health Management, policy and Economics, Faculty of Management and Medical Information Sciences, Kerman University of Medical Sciences, Kerman, Iran
| | - Vahid Yazdi-Feyzabadi
- Department of Health Management, policy and Economics, Faculty of Management and Medical Information Sciences, Kerman University of Medical Sciences, Kerman, Iran.,Health Services Management Research Center, Institute for Futures Studies in Health, Kerman University of Medical Sciences, Kerman, Iran
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Żołnierczyk AK, Szumny A. Sensory and Chemical Characteristic of Two Insect Species: Tenebrio molitor and Zophobas morio Larvae Affected by Roasting Processes. Molecules 2021; 26:molecules26092697. [PMID: 34064526 PMCID: PMC8124484 DOI: 10.3390/molecules26092697] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/01/2021] [Accepted: 05/02/2021] [Indexed: 11/16/2022] Open
Abstract
The volatile compounds from insects (Tenebrio molitor and Zophobas morio larvae) roasted at 160, 180, or 200 °C and fed with potato starch or blue corn flour were isolated by solid-phase microextraction (SPME), and identified by gas chromatography–mass spectrometry (GC-MS). In the tested material, 48 volatile compounds were determined. Among them, eight are pyrazines, aroma compounds that are formed in food products during thermal processing due to the Maillard reaction. Eleven of the identified compounds influenced the roast, bread, fat, and burnt aromas that are characteristic for traditional baked dishes (meat, potatoes, bread). Most of them are carbonyl compounds and pyrazines. To confirm the contribution of the most important odorants identified, their odor potential activity values (OAVs) and %OAV were calculated. The highest value was noted for isobuthylpyrazine, responsible for roast aroma (%OAV > 90% for samples roasted at lower temperatures), and 2,5-dimethylpyrazine, responsible for burnt aroma (%OAV > 20% for samples roasted at the highest temperature). According to the study, the type of feed did not significantly affect the results of the sensory analysis of roasted insects. The decisive influence was the roasting temperature. The highest scores were achieved for Tenebrio molitor larvae heat-treated at 160 °C.
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Ardoin R, Marx BD, Boeneke C, Prinyawiwatkul W. Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15032] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Ryan Ardoin
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA70803USA
| | - Brian D. Marx
- Department of Experimental Statistics Louisiana State University Baton Rouge LA70803USA
| | - Charles Boeneke
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA70803USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA70803USA
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Rumbos CI, Athanassiou CG. 'Insects as Food and Feed: If You Can't Beat Them, Eat Them!'-To the Magnificent Seven and Beyond. JOURNAL OF INSECT SCIENCE (ONLINE) 2021; 21:6209915. [PMID: 33822126 PMCID: PMC8023366 DOI: 10.1093/jisesa/ieab019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Indexed: 05/04/2023]
Abstract
The objective of this special issue is to highlight the current state of research in the field of insects as food and feed, but also other aspects on the exploitation of insect farming. In this editorial, we make a short introduction of the topic of the special issue, briefly present the contributions that are collected in it and offer some thoughts on the future research priorities and challenges that should be addressed. Regarding insect farming, there are additional applications, such as fertilizer, health-promoting products, and cosmetics, that can be produced and utilized, that go far beyond food and feed production.
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Affiliation(s)
- Christos I Rumbos
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Greece
- Corresponding author, e-mail:
| | - Christos G Athanassiou
- Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Volos, Greece
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Ghosh S, Tchibozo S, Lanmantchion E, Meyer-Rochow VB, Jung C. Observations on How People in Two Locations of the Plateau Département of Southeast Benin Perceive Entomophagy: A Study From West Africa. Front Nutr 2021; 8:637385. [PMID: 33718420 PMCID: PMC7943480 DOI: 10.3389/fnut.2021.637385] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 01/25/2021] [Indexed: 11/13/2022] Open
Abstract
We surveyed the local populations of Kétou and Pobè in Southeast Benin through interviews and with the aid of a semi-structured questionnaire in order to understand how they currently perceive entomophagy, an age-old tradition in their communities. The study revealed that the majority of the population was familiar with the use of insects as food, and a sizable number of people were still interested in insect consumption. Gender differences were not apparent. Tradition or culture was identified as the most influential factor, followed by taste, as determinants for eating or rejecting insects. However, identifying the edible species and comparing practices how they were prepared for consumption, we found that the knowledge was not homogenous across the society of Benin, with differences depending on ethnicity, culture, respondent's age, and educational background. Awareness and promotion of food insects in the society should help to preserve the practice of entomophagy and in turn could lead to the provision of much needed nutritional supplements to the poorer and disadvantaged sections of the society.
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Affiliation(s)
- Sampat Ghosh
- Agriculture Science and Technology Research Institute, Andong National University, Andong, South Korea
| | - Séverin Tchibozo
- Centre de Recherche pour la Gestion de la Biodiversité, Cotonou, Benin
| | | | - Victor Benno Meyer-Rochow
- Agriculture Science and Technology Research Institute, Andong National University, Andong, South Korea.,Department of Ecology and Genetics, Oulu University, Oulu, Finland
| | - Chuleui Jung
- Agriculture Science and Technology Research Institute, Andong National University, Andong, South Korea.,Department of Plant Medicals, Andong National University, Andong, South Korea
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Indigenous Knowledge about Consumption of Edible Insects in South Africa. INSECTS 2020; 12:insects12010022. [PMID: 33396313 PMCID: PMC7824724 DOI: 10.3390/insects12010022] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 12/23/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022]
Abstract
Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects' consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people's livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability.
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Tso R, Lim AJ, Forde CG. A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins. Foods 2020; 10:E24. [PMID: 33374855 PMCID: PMC7823589 DOI: 10.3390/foods10010024] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/17/2020] [Accepted: 12/18/2020] [Indexed: 12/12/2022] Open
Abstract
Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.
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Affiliation(s)
- Rachel Tso
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (R.T.); (A.J.L.)
| | - Amanda JiaYing Lim
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (R.T.); (A.J.L.)
| | - Ciarán G. Forde
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 117599, Singapore; (R.T.); (A.J.L.)
- Department of Physiology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117593, Singapore
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Exploring the Role of a Novel Peptide from Allomyrina dichotoma Larvae in Ameliorating Lipid Metabolism in Obesity. Int J Mol Sci 2020; 21:ijms21228537. [PMID: 33198343 PMCID: PMC7698306 DOI: 10.3390/ijms21228537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/06/2020] [Accepted: 11/10/2020] [Indexed: 12/16/2022] Open
Abstract
The aim of this study was to identify an anti-obesity peptide from Allomyrina dichotoma and investigate the lipid metabolic mechanism. Enzymatically hydrolyzed A. dichotoma larvae were further separated using tangential flow filtration and consecutive chromatographic processes. Finally, an anti-obesity peptide that showed the highest inhibitory effect on lipid accumulation was obtained, and the sequence was Glu-Ile-Ala-Gln-Asp-Phe-Lys-Thr-Asp-Leu (EIA10). EIA10 decreased lipid aggregation in vitro and significantly reduced the accumulation of body weight gain, liver weight, and adipose tissue weight in high-fat-fed mice. Compared with the control group, the levels of total cholesterol (TC), triglyceride (TG), low-density lipoprotein cholesterol (LDL), insulin, and homeostasis model assessment of insulin resistance (HOMA-IR) in the high-fat diet (HFD) group increased significantly, and the content of high-density lipoprotein cholesterol (HDL) in the serum decreased significantly. On the contrary, the levels of TC, TG, and insulin in the EIA10 group decreased significantly, and the HDL content increased significantly compared with the HFD group. Additionally, EIA10 dramatically decreased mRNA and protein levels of transcription factors involved in lipid adipogenesis. Taken together, our results suggest that EIA10 could be a promising agent for the treatment and prevention of obesity.
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McClements DJ. Future foods: Is it possible to design a healthier and more sustainable food supply? NUTR BULL 2020. [DOI: 10.1111/nbu.12457] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- D. J. McClements
- Department of Food Science University of Massachusetts Amherst MA USA
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Mistry M, George A, Thomas S. Alternatives to meat for halting the stable to table continuum – an update. ARAB JOURNAL OF BASIC AND APPLIED SCIENCES 2020. [DOI: 10.1080/25765299.2020.1807084] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- M. Mistry
- Integrated Sciences Department, College of Health and Sport Sciences, University of Bahrain, Manama, Bahrain
| | - A. George
- Integrated Sciences Department, College of Health and Sport Sciences, University of Bahrain, Manama, Bahrain
| | - S. Thomas
- Integrated Sciences Department, College of Health and Sport Sciences, University of Bahrain, Manama, Bahrain
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Insect Farming for Feed and Food Production from a Circular Business Model Perspective. SUSTAINABILITY 2020. [DOI: 10.3390/su12135418] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The studies focused on the use of insects have outlined numerous reasons for using insects as food and feed as an important method to increase food opportunities for consumers. Insects have been emphasized as a food source with a low environmental impact due to the limited requirement for arable land and water, low ecological cost, and high-quality protein provision. In Europe and Western countries, insect farming is a growing business in which, however, some critical economic aspects must be recognized. The sector needs to be adequately promoted to rationally exploit the huge amount of potential. As such, the aim of this study was to analyze the recent research on economic aspects related to insect farming for feed and food production with the purpose of providing evidence of the critical economic points in this emerging sector. The focus was mainly oriented to understanding how insect farming can foster virtuous circular economic processes, specifically considering economic aspects on the basis of the limited literature currently available and the circular economic principles. A circular business model approach was proposed to address the entire insect-based feed and food supply chain from a circular economic perspective. In our opinion, the findings underline some economic research questions that need to be addressed in the near future, and the conceptual approach can be individualized to help increase cost- and eco-effectiveness from a circular economic perspective.
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Riudavets J, Castañé C, Agustí N, del Arco L, Diaz I, Castellari M. Development and Biomass Composition of Ephestia kuehniella (Lepidoptera: Pyralidae), Tenebrio molitor (Coleoptera: Tenebrionidae), and Hermetia illucens (Diptera: Stratiomyidae) Reared on Different Byproducts of the Agri-Food Industry. JOURNAL OF INSECT SCIENCE (ONLINE) 2020; 20:5893938. [PMID: 32809021 PMCID: PMC7531274 DOI: 10.1093/jisesa/ieaa085] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Indexed: 05/20/2023]
Abstract
The aim of this study was to evaluate five agro-industrial byproducts (apricots, brewer's spent grains, brewer's spent yeast, feed mill byproducts including broken cereal grains, and hatchery waste including eggshell debris, fluff, infertile eggs, dead embryos, and egg fluids) or mixtures thereof as food diets of Ephestia kuehniella (Zeller), Tenebrio molitor (L.), and Hermetia illucens (L.). Eleven out of 26 tested combinations allowed the first instar larvae to reach the adult stage. Results showed that bioconversion parameters and biomass composition can vary depending on the diet composition, especially in the case of E. kuehniella and H. illucens, whose nutritional requirements seem more complex than those of T. molitor. Tenebrio molitor was able to develop in almost all byproducts. However, only when T. molitor was fed with suitable mixtures of byproducts the development parameters were similar to those obtained with the standard diet. The best results in terms of bioconversion parameters were obtained by feeding H. illucens with a diet including dried brewer's spent grain, feed mill byproducts and brewer's spent yeast. The larvae of these three species can be considered interesting from a nutritional point of view, because of their high protein and fat content. However, the fatty acids profile of H. illucens larvae, with high proportions of saturated fatty acids, seems less healthy for human consumption compared with those of E. kuehniella and T. molitor.
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Affiliation(s)
- Jordi Riudavets
- IRTA. Carretera de Cabrils, Cabrils, Barcelona, Spain
- Corresponding author, e-mail:
| | | | - Nuria Agustí
- IRTA. Carretera de Cabrils, Cabrils, Barcelona, Spain
| | | | - Isabel Diaz
- IRTA. Finca Camps i Armet. Monells, Girona, Spain
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Bawa M, Songsermpong S, Kaewtapee C, Chanput W. Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (
Acheta domesticus
) powder. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14601] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Michael Bawa
- Faculty of Agro‐Industry Department of Food Science and Technology Kasetsart University Bangkok Thailand
| | - Sirichai Songsermpong
- Faculty of Agro‐Industry Department of Food Science and Technology Kasetsart University Bangkok Thailand
| | - Chanwit Kaewtapee
- Faculty of Agriculture Department of Animal Science Kasetsart University Bangkok Thailand
| | - Wasaporn Chanput
- Faculty of Agro‐Industry Department of Food Science and Technology Kasetsart University Bangkok Thailand
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Imathiu S. Benefits and food safety concerns associated with consumption of edible insects. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2019.11.002] [Citation(s) in RCA: 96] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Murefu T, Macheka L, Musundire R, Manditsera F. Safety of wild harvested and reared edible insects: A review. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.03.003] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Kröncke N, Grebenteuch S, Keil C, Demtröder S, Kroh L, Thünemann AF, Benning R, Haase H. Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm ( Tenebrio molitor L.). INSECTS 2019; 10:insects10040084. [PMID: 30934687 PMCID: PMC6523706 DOI: 10.3390/insects10040084] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 03/19/2019] [Accepted: 03/22/2019] [Indexed: 11/29/2022]
Abstract
Yellow mealworm (Tenebrio molitor L.) represents a sustainable source of proteins and fatty acids for feed and food. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. This study examines the nutritional quality of mealworm larvae processed by rack oven drying, vacuum drying or freeze drying, respectively. Proximate composition and fatty acid profile were comparable between the dried larvae. In contrast, larvae color impressions and volatile compound profiles were very much dependent on processing procedure. High-temperature rack oven drying caused pronounced darkening with rather low content of volatiles, pointing toward the progress of Maillard reaction. On the other hand, vacuum drying or freeze drying led to enrichment of volatile Maillard reaction and lipid oxidation intermediates, whose actual sensory relevance needs to be clarified in the future. Beyond sensory and visual importance drying intermediates have to be considered with regard to their metal ion chelating ability; in particular for essential trace elements such as Zn2+. This study found comparable total zinc contents for the differently dried mealworm samples. However, dried larvae, in particular after rack oven drying, had only low zinc accessibility, which was between 20% and 40%. Therefore, bioaccessibility rather than total zinc has to be considered when their contribution to meeting the nutritional requirements for zinc in humans and animals is evaluated.
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Affiliation(s)
- Nina Kröncke
- Institute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, Germany.
| | - Sandra Grebenteuch
- Department Food Chemistry and Analytics, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Claudia Keil
- Department Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Sebastian Demtröder
- Department Food Chemistry and Analytics, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Lothar Kroh
- Department Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
| | - Andreas F Thünemann
- Federal Institute for Materials Research and Testing (BAM), Unter den Eichen 87, 12205 Berlin, Germany.
| | - Rainer Benning
- Institute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, Germany.
| | - Hajo Haase
- Department Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, TU Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany.
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