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Amaral YMS, de Castro RJS. Unraveling the biological potential of chicken viscera proteins: a study based on their enzymatic hydrolysis to obtain hydrolysates with antioxidant properties. Prep Biochem Biotechnol 2024; 54:809-818. [PMID: 38153252 DOI: 10.1080/10826068.2023.2297685] [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] [Indexed: 12/29/2023]
Abstract
Chicken meat production has increased over the years, leading to a proportional increase in waste generation, which often contains high levels of proteins, such as viscera. Therefore, this study aimed to investigate the enzymatic hydrolysis of chicken viscera proteins as a strategy to value solid waste from the poultry industry. The hydrolysates were characterized for their antioxidant properties and molecular weight distribution. Additionally, the enzymatic hydrolysis process was scaled up from 125 mL flasks with 50 mL of protein solution to 3 L using a 6 L bioreactor. The enzymatic hydrolysis of chicken viscera proteins using a binary mixture of proteases (85.25 U/mL of each enzyme, Alcalase and Flavourzyme, totaling 170.5 U/mL) resulted in an increase of up to 245% in 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging, 353% 2,2-diphenyl-1-picryl-hydrazyl (DPPH) in radical scavenging, 69% in Ferric Reducing Antioxidant Power Assay (FRAP) and 146% in total reducing capacity (TRC). The antioxidant properties of the protein hydrolysates are preserved during the scale-up of enzymatic hydrolysis. Protein fractions smaller than 5 kDa showed the highest ABTS and DPPH radical scavenging activities, while fractions greater than 30 kDa showed the best results for the FRAP method.
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Affiliation(s)
- Yuri Matheus Silva Amaral
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, São Paulo, Brazil
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2
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Amaral YMS, de Castro RJS. Chicken viscera meal as substrate for the simultaneous production of antioxidant compounds and proteases by Aspergillus oryzae. Bioprocess Biosyst Eng 2023; 46:1777-1790. [PMID: 37919523 DOI: 10.1007/s00449-023-02934-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 10/10/2023] [Indexed: 11/04/2023]
Abstract
The use of chicken waste can contribute to the development of new processes and obtaining molecules with high added value. An experimental design was applied to evaluate the effect of moisture, temperature, and inoculum size on the production of antioxidant peptides and proteases by A. oryzae IOC3999 through solid-state fermentation (SSF) of chicken viscera meal. As a result, the process conditions strongly influenced protease production and antioxidant activity of the fermented products. A global analysis of the results indicated that the most adequate conditions for SSF were (assay 9): 40% initial moisture, 30 °C as the incubation temperature, 5.05 × 106 spores/g as the inoculum size, and 48-h fermentation as the fermentation time. Under this condition, the antioxidant activities for the ABTS- and DPPH-radicals inhibition and ferric reducing antioxidant power (FRAP) methods were 376.16, 153.29, and 300.47 (µmol TE/g), respectively, and the protease production reached 428.22 U/g. Ultrafiltration of the crude extract obtained under optimized fermentation conditions was performed, and the fraction containing peptides with molecular mass lower than 3 kDa showed the highest antioxidant activity. The proteases were biochemically characterized and showed maximal activity at pH values ranging from 5.0 to 6.0 and a temperature of 50 °C. The thermodynamic parameters indicated that the process of thermal protease inactivation is not spontaneous (ΔG*d > 88.78 kJ/mol), increasing with temperature (ΔH*d 27.01-26.88 kJ/mol), and with reduced disorder in the system (ΔS*d < - 197.74 kJ/mol) probably caused by agglomeration of partially denatured enzymes.
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Affiliation(s)
- Yuri Matheus Silva Amaral
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
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Hasnan FFB, Feng Y, Sun T, Parraga K, Schwarz M, Zarei M. Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods 2023; 12:4243. [PMID: 38231647 DOI: 10.3390/foods12234243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 01/19/2024] Open
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
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Affiliation(s)
- Fatin Fayuni Binti Hasnan
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Malaysia
| | - Yiming Feng
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Taozhu Sun
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Katheryn Parraga
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Michael Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Mohammad Zarei
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
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Rasera GB, de Vilhena Araújo É, Pereira AK, Liszbinski RB, Pacheco G, Fill TP, Bispo de Jesus M, Janser Soares de Castro R. Biotransformation of white and black mustard grains through germination and enzymatic hydrolysis revealed important metabolites for antioxidant properties and cytotoxic activity against Caco-2 cells. Food Res Int 2023; 169:112881. [PMID: 37254329 DOI: 10.1016/j.foodres.2023.112881] [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: 01/12/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Germination and enzymatic hydrolysis are biological processes with well-recognized positive effects on phenolic composition and antioxidant potential. This study aimed to apply those processes to white (Sinapsis alba) and black (Brassica nigra) mustard grains and to analyze the influences on the total phenolic content (TPC); phenolic and peptide profile determined by ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS); antioxidant potential (DPPH, ABTS, and FRAP assays); and cytotoxicity against Caco-2, a human colorectal adenocarcinoma cell line. Enzyme combinations for hydrolysis were different for each mustard grain, but for both species, enzymatic hydrolysis and germination showed a positive effect on antioxidant properties. From UPLC-HRMS analysis and molecular network studies, 14 peptides and 17 phenolic compounds were identified as metabolites released from mustard after processes application, which were strongly correlated with increased antioxidant activity. In addition, enzymatic hydrolysis applied in germinated mustard grains for both mustards increased the cytotoxic activity against Caco-2 human colorectal adenocarcinoma cell line.
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Affiliation(s)
- Gabriela Boscariol Rasera
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
| | - Éder de Vilhena Araújo
- Department of Chemistry, Institute of Chemistry, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Alana Kelyene Pereira
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Raquel Bester Liszbinski
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Guilherme Pacheco
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Taícia Pacheco Fill
- Department of Chemistry, Institute of Chemistry, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Marcelo Bispo de Jesus
- Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas, Campinas, SP CEP 13083-862, Brazil
| | - Ruann Janser Soares de Castro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP CEP 13083-862, Brazil.
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Ji X, Wang L, Zhao J, Jiang J. Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage. Food Chem 2023; 425:136359. [PMID: 37244236 DOI: 10.1016/j.foodchem.2023.136359] [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: 01/04/2023] [Revised: 04/26/2023] [Accepted: 05/08/2023] [Indexed: 05/29/2023]
Abstract
The effect of quinoa protein hydrolysate (QPH) beverage on the physicochemical and sensory characteristics of coffee was investigated. The scores of sensory properties of coffee-quinoa beverage revealed that the unpleasant sensory characteristics, such as extreme bitterness and astringency, were covered up by the addition of quinoa beverage; while smooth mouthfeel and sweetness were enhanced. On the other hand, the introduction of coffee into quinoa beverage significantly retarded oxidation characterized by TBARS. When treated with chlorogenic acid (CGA), significant structural changes and improved functionalities of QPH were detected. CGA induced the unfolding structure of QPH and decreased surface hydrophobicity. The interaction between QPH and CGA was shown by the changes of sulfydryl content and the pattern of SDS-PAGE. Besides, neutral protease treatment increased the equilibrium oil-water interfacial pressure value of QPH, revealing improved stability of emulsions. Synergistic antioxidant effect between QPH and CGA was revealed by increased ABTS+· scavenging rate.
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Affiliation(s)
- Xin Ji
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Li Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92128, United States.
| | - Jiang Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Rivas-Vela CI, Castaño-Tostado E, Cardador-Martínez A, Amaya-Llano SL, Castillo-Herrera GA. Subcritical water hydrolysis for the obtention of bioactive peptides from a grasshopper Sphenarium purpurascens protein concentrate. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Ranasinghe MK, Ballon A, de Lamo-Castellví S, Ferrando M, Güell C. Ultrafiltration of Black Soldier Fly ( Hermetia illucens) and Mealworm ( Tenebrio molitor) Protein Concentrates to Enhance Emulsifying and Foaming Properties. MEMBRANES 2023; 13:137. [PMID: 36837640 PMCID: PMC9961932 DOI: 10.3390/membranes13020137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 06/18/2023]
Abstract
Mealworm, TM (Tenebrio molitor), and black soldier fly, BSF (Hermetia illucens) are of special interest for food and feed applications due to their environmental benefits such as low water and land requirements, low greenhouse gas emissions, and high feed-conversion efficiency. This study assesses the use of ultrafiltration (UF) to fractionate protein concentrates from TM and BSF (TMPC, BSFPC) in order to enhance emulsifying and foaming properties. A 30 kDa regenerated cellulose acetate membrane enabled the separation of concentrate and permeate fractions for both insect proteins from two different initial feed concentrations (10 and 7.5 g/L). Permeate flux and protein transmission behave differently depending on the insect type and the initial concentration; while for TMPC permeate flux increases with a decrease in the initial protein concentration, it is not affected for BSFPC. The existing membrane cleaning protocols are suitable for recovering water flux after UF of insect proteins, enabling membrane re-use. Emulsifying activity is maintained for all the TMPC fractions, but it is significantly lower for the permeate fractions of BSFPC. Foaming properties are maintained for all the UF fractions of BSFPC and the ones from 7.5 g/L TMPC. Acidic solubilization leads to a fraction with enhanced emulsifying capacity and one with higher foaming capacity than the original for BSFPC. This study opens the door to membrane technology for insect protein fractionation, which has not been studied so far and has already provided useful solutions for other animal and plant proteins.
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Affiliation(s)
- Madushika K. Ranasinghe
- Department d’Enginyeria Quimica, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
- Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Uva, Sri Lanka
| | - Aurélie Ballon
- Department d’Enginyeria Quimica, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
| | - Sílvia de Lamo-Castellví
- Department d’Enginyeria Quimica, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
| | - Montserrat Ferrando
- Department d’Enginyeria Quimica, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
| | - Carme Güell
- Department d’Enginyeria Quimica, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
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Marín-Morales MS, Ibarra-Herrera CC, Luna-Vital DA, Monribot-Villanueva JL, Guerrero-Analco JA. Biological activity of extracts and hydrolysates from early- and adult-stage edible grasshopper Sphenarium purpurascens. Front Nutr 2022; 9:1028543. [PMID: 36438774 PMCID: PMC9685161 DOI: 10.3389/fnut.2022.1028543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 09/29/2022] [Indexed: 09/19/2023] Open
Abstract
Edible insects have become a promising food source because they are rich in protein, fatty acids, minerals, among others. In recent years, edible insects have been proposed to be used as innovative functional ingredients in terms of biological activity. The present study aimed to determine and compare biological activities of the extracts and hydrolysates obtained from early- and adult-stage edible grasshoppers Sphenarium purpurascens to evaluate their potential as a source of bioactive compounds. Proximal analyses showed that in adult grasshoppers (AGs), the percentage of protein (48.9% ± 1.2), crude fat (13.1% ± 0.09), and chitin (15.6% ± 0.81) was significantly higher than early grasshoppers (EGs) (42.2% ± 0.55, 9.35% ± 0.08, and 10.5% ± 0.15, respectively). Total phenolic compounds, 2,2-diphenyl-1-picrylhydrazyl (DPPH•), and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS•+) free radical scavenging were analyzed and reported. Enzymatic hydrolysis increased the concentration of total phenolic compounds and higher antioxidant capacity (up to 252.78 mM trolox). Once fractionated by ultrafiltration, the fraction that presented the highest antioxidant activity against DPPH• and ABTS•+ was that with molecules ≤ 10 kDa. Furthermore, the bioaccessibility of the samples was analyzed by in vitro protein digestion using a multienzymatic method, and a recovery index (RI) was reported. Extracts and hydrolysates were analyzed by UPLC-MS, and this allowed the identification of phenolic acids and flavonoids. The results obtained in this work suggest that the grasshopper can be used as a possible source of bioactive compounds that can be used in the food or pharmaceutical industry.
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Affiliation(s)
- M. Selene Marín-Morales
- NatProLab, Biomolecule Research Lab, Department of Bioengineering, School of Engineering and Science, Tecnológico de Monterrey, Puebla, Mexico
| | - Celeste C. Ibarra-Herrera
- NatProLab, Biomolecule Research Lab, Department of Bioengineering, School of Engineering and Science, Tecnológico de Monterrey, Puebla, Mexico
| | - Diego A. Luna-Vital
- NatProLab, Biomolecule Research Lab, Department of Bioengineering, School of Engineering and Science, Tecnológico de Monterrey, Puebla, Mexico
- The Institute for Obesity Research, Tecnológico de Monterrey, Monterrey, Mexico
| | - Juan L. Monribot-Villanueva
- Laboratorio de Química de Productos Naturales, Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Clúster Científico y Tecnológico BioMimic, Xalapa, Mexico
| | - José A. Guerrero-Analco
- Laboratorio de Química de Productos Naturales, Red de Estudios Moleculares Avanzados, Instituto de Ecología A.C., Clúster Científico y Tecnológico BioMimic, Xalapa, Mexico
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9
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Emerging proteins as precursors of bioactive peptides/hydrolysates with health benefits. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Quinteros MF, Martínez J, Barrionuevo A, Rojas M, Carrillo W. Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate ( Gryllus assimilis). BIOLOGY 2022; 11:776. [PMID: 35625504 PMCID: PMC9138711 DOI: 10.3390/biology11050776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/08/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022]
Abstract
Edible insects can represent an alternative to obtain high-quality proteins with positive biological properties for human consumption. Cricket flour (Gryllus assimilis) was used to obtain cricket protein concentrate (CPC) using pHs (10.0 and 12.0) of extraction and pHs (3.0, 4.0, 5.0, and 6.0) of isoelectric precipitation (pI). Protein content, water and oil absorption capacity, protein solubility, antioxidant, and anti-inflammatory activities were determined. In addition, the protein profile was characterized by electrophoresis and the in vitro CPC digestibility was evaluated. Cricket flour presented 45.75% of protein content and CPC 12-5.0 presented a value of 71.16% protein content using the Dumas method. All samples were more soluble at pH 9.0 and 12.0. CPC 12-3.0 presented a percentage of water-binding capacity (WBC) of 41.25%. CPC 12-6.0 presented a percentage of oil-binding capacity (OBC) of 72.93%. All samples presented a high antioxidant and anti-inflammatory activity. CPC 12-4.0 presented a value FRAP of 70,034 umol trolox equivalents (TE)/g CPC, CPC 12-6.0 presented a value ABTS of 124,300 umol TE/g CPC and CPC 10-3.0 presented a DPPH value of 68,009 umol TE/g CPC. CPC 10-6.0 and CPC 12-6.0 presented high anti-inflammatory activity, with values of 93.55% and 93.15% of protection, respectively. CPCs can be used as functional ingredients in the food industry for their excellent functional and biological properties.
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Affiliation(s)
| | - Jenny Martínez
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Alejandra Barrionuevo
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Marcelo Rojas
- Departamento de Investigación, Universidad Estatal de Bolívar, Guaranda 020102, Ecuador; (J.M.); (A.B.); (M.R.)
| | - Wilman Carrillo
- Departamento de Ingeniería Rural y Agroalimentaria, Universidad Politécnica de Valencia, 46022 Valencia, Spain
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Kemsawasd V, Inthachat W, Suttisansanee U, Temviriyanukul P. Road to The Red Carpet of Edible Crickets through Integration into the Human Food Chain with Biofunctions and Sustainability: A Review. Int J Mol Sci 2022; 23:ijms23031801. [PMID: 35163720 PMCID: PMC8836810 DOI: 10.3390/ijms23031801] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/30/2022] [Accepted: 01/30/2022] [Indexed: 02/07/2023] Open
Abstract
The Food and Agriculture Organization of the United Nations (FAO) estimates that more than 500 million people, especially in Asia and Africa, are suffering from malnutrition. Recently, livestock farming has increased to supply high-quality protein, with consequent impact on the global environment. Alternative food sources with high nutritive values that can substitute livestock demands are urgently required. Recently, edible crickets have been promoted by the FAO to ameliorate the food crisis. In this review, the distribution, nutritive values, health-promoting properties (antioxidant, anti-inflammatory, anti-diabetic and anti-obesity), safety, allergenicity as well as the potential hazards and risks for human consumption are summarized. Cricket farming may help to realize the United Nations sustainable development goal No. 2 Zero Hunger. The sustainability of cricket farming is also discussed in comparison with other livestock. The findings imply that edible crickets are safe for daily intake as a healthy alternative diet due to their high protein content and health-promoting properties. Appropriate use of edible crickets in the food and nutraceutical industries represents a global business potential. However, people who are allergic to shellfish should pay attention on cricket allergy. Thus, the objective of this review was to present in-depth and up-to-date information on edible crickets to advocate and enhance public perception of cricket-based food.
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Wang J, Ballon A, Schroën K, de Lamo-Castellví S, Ferrando M, Güell C. Polyphenol Loaded W 1/O/W 2 Emulsions Stabilized with Lesser Mealworm ( Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions. Foods 2021; 10:2997. [PMID: 34945549 PMCID: PMC8702022 DOI: 10.3390/foods10122997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil-water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze-thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC's ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.
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Affiliation(s)
- Junjing Wang
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Aurélie Ballon
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;
| | - Sílvia de Lamo-Castellví
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Montserrat Ferrando
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Carme Güell
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
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