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Bogusz R, Bryś J, Onopiuk A, Pobiega K, Tomczak A, Kowalczewski PŁ, Rybak K, Nowacka M. The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm ( Tenebrio molitor L.) Larvae. Molecules 2024; 29:3679. [PMID: 39125083 PMCID: PMC11314216 DOI: 10.3390/molecules29153679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Aneta Tomczak
- Department of Food Analysis and Biochemistry, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-623 Poznan, Poland;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
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Vanqa N, Mshayisa VV, Basitere M. Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics. Heliyon 2024; 10:e32702. [PMID: 38975077 PMCID: PMC11226819 DOI: 10.1016/j.heliyon.2024.e32702] [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: 12/27/2023] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
As the world's population expands, edible insects have been proposed as a food source that might address issues related to nutrition, health, the environment, and the economy. This study aimed to create a novel biscuit by adding Macrotermes subhylanus (M. Subhylanus) flour to wheat flour in various concentrations (5,10, 15 and 20 %). The moisture content of the insect composite flours varied between 6.83 % and 7.76 %, whereas the moisture content of the biscuits ranged from 2.86 % to 7.90 %. A significant difference (p < 0.05) was noted in the protein content of both the composite flours and biscuits as the concentration of insect flour increased, with values ranging from 15.03 % to 21.52 % for the flours and 17.38 % to 20.63 % for the biscuits. The lightness (L*) of the composite flours significantly decreased (p < 0.05) with higher additions of edible insect flour, whereas the redness (a*) and yellowness (b*) attributes did not show any statistical differences (p > 0.05). The biscuits were generally darker than the composite flours, as indicated by substantially lower L* values. The water activity of the biscuits was between 0.44 and 0.67. Sensory evaluation revealed that the substitution level (up to 15 %) is ideal for preparing acceptable insect-based biscuits. The panellist perceived no significant differences (p > 0.05) in terms of the texture between the insect-enriched biscuits and the control, except for MZ-20. The absence of pathogenic microogranisms in all baked biscuits containing edible insect flour highlights the effectiveness of heat treatment, ensuring that the biscuits meet microbiological safety guidelines. Additionally, Macrotermes subhylanus flour shows promise as a novel functional ingredient for the food industry.
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Affiliation(s)
- Nthabeleng Vanqa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Moses Basitere
- Academic Support Program for Engineering (ASPECT) in Cape Town, Centre of Higher Education Development University of Cape Town, Rondebosch, 7701, Cape Town, South Africa
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Kibet S, Mudalungu CM, Ochieng BO, Mokaya HO, Kimani NM, Tanga CM. Nutritional composition of edible wood borer beetle larvae in Kenya. PLoS One 2024; 19:e0304944. [PMID: 38843212 PMCID: PMC11156320 DOI: 10.1371/journal.pone.0304944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Accepted: 05/22/2024] [Indexed: 06/09/2024] Open
Abstract
Exploration of edible insects as sustainable alternative nutrient-dense sources such as nutraceuticals have attracted more and more global attention recently. However, research on wood borer beetles have largely been overlooked. This study assessed the entomo-chemical properties of Titoceres jaspideus (Cerambycidae) and Passalus punctiger (Passalidae), which are widely consumed in many African countries, including Kenya. The crude protein content of the beetle larvae ranged between 27.5-39.8 mg BSA/g. In comparison with those of cereals, amino acids such as lysine (7.9-9.9 mg/g), methionine (0.48-0.64 mg/g) and threonine (2.31-2.55 mg/g) were considerably high in the larvae. Methyl-5Z,8Z,11Z,14Z-eicosatetraenoate and methyl-9Z-octadecenoate were the predominant polyunsaturated and monounsaturated fatty acids, respectively. High total phenols (>4.4 mg GAE/g), flavonoids (>3.6 mg QE/g) and anti-oxidative activities (>67%) were recorded for both larvae. This implies that increasing the consumption of wood-borer beetle larvae would positively impact the state of the natural environment and reduce the problem of malnutrition in the society. Thus, applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread adoption as a sustainable and nutritious food source.
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Affiliation(s)
- Shadrack Kibet
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
- Department of Physical Sciences, University of Embu, Embu, Kenya
| | - Cynthia M. Mudalungu
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
- School of Chemistry and Material Science, The Technical University of Kenya, Nairobi, Kenya
| | - Brian O. Ochieng
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Hosea O. Mokaya
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
| | - Njogu M. Kimani
- Department of Physical Sciences, University of Embu, Embu, Kenya
| | - Chrysantus M. Tanga
- International Centre of Insect Physiology and Ecology (icipe), Nairobi, Kenya
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Chen M, Kan J, Zhang Y, Zhao J, Lv C, Zhong B, Li C, Qin W. Combined Analysis of Metabolomics and Biochemical Changes Reveals the Nutritional and Functional Characteristics of Red Palm Weevil Rhynchophus ferrugineus (Coleoptera: Curculionidae) Larvae at Different Developmental Stages. INSECTS 2024; 15:294. [PMID: 38667424 PMCID: PMC11050521 DOI: 10.3390/insects15040294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 03/23/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024]
Abstract
In this study, the changes in the conventional nutrient and mineral compositions as well as the metabolomics characteristics of the red palm weevil (RPW) Rhynchophus ferrugineus Olivier (Curculionidae: Coleoptera) larvae at early (EL), middle (ML) and old (OL) developmental stages were investigated. Results showed that the EL and ML had the highest content of protein (53.87 g/100 g dw) and fat (67.95 g/100 g), respectively, and three kinds of RPW larvae were all found to be rich in unsaturated fatty acids (52.17-53.12%), potassium (5707.12-15,865.04 mg/kg) and phosphorus (2123.87-7728.31 mg/kg). In addition, their protein contained 17 amino acids with the largest proportion of glutamate. A total of 424 metabolites mainly including lipids and lipid-like molecules, organic acids and their derivatives, organic heterocycle compounds, alkaloids and their derivatives, etc. were identified in the RPW larvae. There was a significant enrichment in the ABC transport, citrate cycle (TCA cycle), aminoacyl-tRNA biosynthesis, and mTOR signaling pathways as the larvae grow according to the analysis results of the metabolic pathways of differential metabolites. The water extract of EL exhibited relatively higher hydroxyl, 2,2-diphenyl-1-pyrroline hydrochloride (DPPH) and 2,2'-azobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging ability with the EC50 values of 1.12 mg/mL, 11.23 mg/mL, and 2.52 mg/mL, respectively. These results contribute to a better understanding of the compositional changes of the RPW larvae during its life cycle and provide a theoretical grounding for its deep processing and high-value utilization.
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Affiliation(s)
- Mengran Chen
- Key Laboratory of Green Prevention and Control of Tropical Plant Diseases and Pests of Ministry of Education, College of Tropical Agriculture and Forestry, Hainan University, Haikou 570228, China;
| | - Jintao Kan
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
| | - Yufeng Zhang
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
| | - Jinhao Zhao
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
| | - Chaojun Lv
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
| | - Baozhu Zhong
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
| | - Chaoxu Li
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
| | - Weiquan Qin
- Hainan Engineering Center of Coconut Further Processing, Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China; (J.K.); (J.Z.); (C.L.); (C.L.); (B.Z.)
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5
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López-Gámez G, Del Pino-García R, López-Bascón MA, Verardo V. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients. Food Res Int 2024; 178:113985. [PMID: 38309922 DOI: 10.1016/j.foodres.2024.113985] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products while minimizing waste. The integration of emerging green technologies and the efficient extraction of high-value compounds from insects offer promising avenues for addressing the growing demand for sustainable food production and resource utilization. The review examines the impact of dietary modifications on the nutritional profile of insects. It highlights the potential for manipulating insect feed to optimize protein quality, amino acid profile, lipid content and fatty acid composition. Additionally, innovative green processing technologies such as ultrasound, high pressure processing, pulsed electric fields, cold plasma and enzymatic hydrolysis are discussed for their ability to enhance the extraction and techno-functional properties of insect-based ingredients. The review finds that dietary modifications can impact the nutritional composition of insects, allowing the customization of their nutrient content. By optimizing the insect feed, it is possible to increase the quantity and improve the quality of essential nutrients like proteins or lipids in the derived ingredients. Moreover, alternative processing technologies can improve the techno-functional properties (e.g., solubility, water and oil holding capacities, among others) of insect-based ingredients by modifying proteins' conformation. By harnessing these strategies, researchers and industry professionals can unlock the full potential of insects as a sustainable and nutritional food source, paving the way for innovative insect-based food products.
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Affiliation(s)
- Gloria López-Gámez
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Raquel Del Pino-García
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - María Asunción López-Bascón
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Vito Verardo
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. Conocimiento s/n, 18100 Granada, Spain.
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6
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Bogusz R, Bryś J, Onopiuk A, Rybak K, Witrowa-Rajchert D, Nowacka M. Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods. Molecules 2023; 28:8121. [PMID: 38138608 PMCID: PMC10745468 DOI: 10.3390/molecules28248121] [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: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
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Xu JH, Xiao S, Wang JH, Wang B, Cai YX, Hu WF. Comparative study of the effects of ultrasound-assisted alkaline extraction on black soldier fly (Hermetia illucens) larvae protein: Nutritional, structural, and functional properties. ULTRASONICS SONOCHEMISTRY 2023; 101:106662. [PMID: 37918292 PMCID: PMC10638069 DOI: 10.1016/j.ultsonch.2023.106662] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Revised: 10/12/2023] [Accepted: 10/26/2023] [Indexed: 11/04/2023]
Abstract
In this study, we developed an ultrasound-assisted alkaline method for extracting black soldier fly larvae protein (BSFLP). The effects of ultrasound-assisted extraction on the nutritional value, structural characteristics, and techno-functional properties of BSFLP were compared with those using the conventional hot alkali method. The results showed that ultrasound-assisted extraction significantly increased the extraction ratio of BSFLP from 55.40% to 80.37%, but reduced the purity from 84.19% to 80.75%. The BSFLP extracted by ultrasound-assisted extraction met the amino acid requirements for humans proposed by the Food and Agriculture Organization in 2013, and ultrasound-assisted extraction did not alter the limiting amino acids of the BSFLP. The ultrasound-assisted extraction increased the in vitro protein digestibility from 82.97% to 99.79%. Moreover, ultrasound-assisted extraction obtained BSFLP with a more ordered secondary structure and more loosely porous surface morphology, without breaking the peptide bonds. By contrast, the conventional hot alkaline method hydrolyzed BSFLP into smaller fragments. The effect of ultrasound-assisted extraction on the structure of BSFLP improved the solubility and emulsion capacity of BSFLP, but reduced its foaming properties. In conclusion, the results of this study suggest that ultrasound-assisted alkaline extraction could be a suitable method for extracting BSFLP and improving its nutritional value, and structural and functional properties. The findings obtained in this study could promote the wider application of BSFLP in food industry.
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Affiliation(s)
- Jia-Hao Xu
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou, 523006, China
| | - Shan Xiao
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China.
| | - Ji-Hui Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Yan-Xue Cai
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Wen-Feng Hu
- College of Food Science, South China Agricultural University, Guangzhou, 523006, China
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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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Siddiqui SA, Fernando I, Saraswati YR, Rahayu T, Harahap IA, Yao Q, Nagdalian A, Blinov A, Shah MA. Termites as human foods-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:3647-3684. [PMID: 37350054 DOI: 10.1111/1541-4337.13199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 05/13/2023] [Accepted: 05/29/2023] [Indexed: 06/24/2023]
Abstract
Global food production is anticipated to rise along with the growth of the global population. As a result, creative solutions must be devised to ensure that everyone has access to nutritious, affordable, and safe food. Consequently, including insects in diets has the potential to improve global food and nutrition security. This paper aims to share recent findings by covering edible termites as the main aspect, from their consumption record until consumer acceptance. A total of 53 termite species are reported as edible ones and distributed in 6 biogeographic realms. Generally, termites have a nutrient composition that is suitable for human consumption, and cooked termites are a better dietary choice than their raw counterparts. Besides, increasing customer interest in eating termite-based food can be achieved by making it more palatable and tastier through various cooking processes, that is, boiling, frying, grilling, roasting, smoking, and sun-drying. Moreover, edible termites can also be used as a new source of medication by exhibiting antimicrobial activity. Regarding their advantages, it is strongly encouraged to implement a seminatural rearing system to sustain the supply of edible termites. Overall, this paper makes it evident that termites are an important natural resource for food or medicine. Hence, the long-term objective is to stimulate scientific inquiry into the potential of edible insects as an answer to the problem of global food security.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Department of Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrueck, Germany
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, East Java, Indonesia
| | - Yuniar Rizky Saraswati
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Melbourne, Victoria, Australia
| | - Teguh Rahayu
- CV HermetiaTech, Surabaya, Jawa Timur, Indonesia
| | | | - Qifa Yao
- Insect Engineers, Melderslo, The Netherlands
| | - Andrey Nagdalian
- Department of Food Technology and Engineering, Faculty of Food Engineering and Biotechnology, North-Caucasus Federal University, Stavropol, Russia
| | - Andrey Blinov
- Department of Food Technology and Engineering, Faculty of Food Engineering and Biotechnology, North-Caucasus Federal University, Stavropol, Russia
| | - Mohd Asif Shah
- Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia
- School of Business, Woxsen University, Hyderabad, Telangana, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
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10
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Kavle RR, Nolan PJ, Carne A, Agyei D, Morton JD, Bekhit AEDA. Earth Worming-An Evaluation of Earthworm ( Eisenia andrei) as an Alternative Food Source. Foods 2023; 12:foods12101948. [PMID: 37238766 DOI: 10.3390/foods12101948] [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: 04/01/2023] [Revised: 05/02/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Aside from their bioremediation roles, little is known about the food and feed value of earthworms. In this study, a comprehensive evaluation of the nutritional composition (proximate analysis and profiles of fatty acids and minerals) and techno-functional properties (foaming and emulsion stability and capacity) of earthworm (Eisenia andrei, sourced in New Zealand) powder (EAP) were investigated. Lipid nutritional indices, ω6/ω3, atherogenicity index, thrombogenicity index, hypocholesterolemic/hypercholesterolemic acid ratio, and health-promoting index of EAP lipids are also reported. The protein, fat, and carbohydrate contents of EAP were found to be 53.75%, 19.30%, and 23.26% DW, respectively. The mineral profile obtained for the EAP consisted of 11 essential minerals, 23 non-essential minerals, and 4 heavy metals. The most abundant essential minerals were potassium (8220 mg·kg-1 DW), phosphorus (8220 mg·kg-1 DW), magnesium (744.7 mg·kg-1 DW), calcium (2396.7 mg·kg-1 DW), iron (244.7 mg·kg-1 DW), and manganese (25.6 mg·kg-1 DW). Toxic metals such as vanadium (0.2 mg·kg-1 DW), lead (0.2 mg·kg-1 DW), cadmium (2.2 mg·kg-1 DW), and arsenic (2.3 mg·kg-1 DW) were found in EAP, which pose safety considerations. Lauric acid (20.3% FA), myristoleic acid (11.20% FA), and linoleic acid (7.96% FA) were the most abundant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. The lipid nutritional indices, such as IT and ω-6/ω-3, of E. andrei were within limits considered to enhance human health. A protein extract derived from EAP (EAPPE), obtained by alkaline solubilisation and pH precipitation, exhibited an isoelectric pH of ~5. The total essential amino acid content and essential amino acid index of EAPPE were 373.3 mg·g-1 and 1.36 mg·g-1 protein, respectively. Techno-functional analysis of EAPPE indicated a high foaming capacity (83.3%) and emulsion stability (88.8% after 60 min). Heat coagulation of EAPPE was greater at pH 7.0 (12.6%) compared with pH 5.0 (4.83%), corroborating the pH-solubility profile and relatively high surface hydrophobicity (1061.0). These findings demonstrate the potential of EAP and EAPPE as nutrient-rich and functional ingredients suitable as alternative food and feed material. The presence of heavy metals, however, should be carefully considered.
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Affiliation(s)
- Ruchita Rao Kavle
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | | | - Alan Carne
- Department of Biochemistry, University of Otago, Dunedin 9054, New Zealand
| | - Dominic Agyei
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand
| | - James David Morton
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Christchurch 7647, New Zealand
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Hybrid Sausages Using Pork and Cricket Flour: Texture and Oxidative Storage Stability. Foods 2023; 12:foods12061262. [PMID: 36981188 PMCID: PMC10048543 DOI: 10.3390/foods12061262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/10/2023] [Accepted: 03/13/2023] [Indexed: 03/18/2023] Open
Abstract
This study aimed to study the functionalities of cricket flour (CF) and the effects of the addition of CF on the texture and oxidative stability of hybrid sausages made from lean pork and CF. Functional properties of CF, including protein solubility, water-holding capacity, and gelling capacity, were examined at different pHs, NaCl concentrations, and CF contents in laboratory tests. The protein solubility of CF was significantly affected by pH, being at its lowest at pH 5 (within the range 2–10), and the highest protein solubility toward NaCl concentrations was found at 1.0 M (at pH 6.8). A gel was formed when the CF content was ≥10%. A control sausage was made from lean pork, pork fat, salt, phosphate, and ice water. Three different hybrid sausages were formulated by adding CF at 1%, 2.5%, and 5.0% levels on top of the base (control) recipe. In comparison to control sausage, the textural properties of the CF sausages in terms of hardness, springiness, cohesiveness, chewiness, resilience, and fracturability decreased significantly, which corresponded to the rheological results of the raw sausage batter when heated at a higher temperature range (~45–80 °C). The addition of CF to the base recipe accelerated both lipid and protein oxidation during 14 days of storage, as indicated by the changes in TBARS and carbonyls and the loss of free thiols and tryptophan fluorescence intensity. These results suggest that the addition of CF, even at low levels (≤5%), had negative effects on the texture and oxidative stability of the hybrid sausages.
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12
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Tanga CM, Mokaya HO, Kasiera W, Subramanian S. Potential of Insect Life Stages as Functional Ingredients for Improved Nutrition and Health. INSECTS 2023; 14:136. [PMID: 36835705 PMCID: PMC9959540 DOI: 10.3390/insects14020136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/11/2023] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
This study aimed to provide information on the nutrients of the edible larval stage of Gonimbrasia cocaulti (GC) for the first time, while exploring the potential nutrient content of the pupal life stages of the domestic silkworm (Bombyx mori; BM) and the Eri silkworm (Samia Cynthia ricini; SC). The three insects were analyzed for fatty acids, minerals, proximate composition and vitamins. Among the fatty acids, linoleic, a polyunsaturated fatty acid, was approximately threefold higher in GC than in the silkworms. The Ca, Fe and K contents were highest in GC. However, the Zn and Na contents were highest in BM, while Mg content was predominant in SC. The crude protein content of the various developmental life stages of the edible caterpillars and pupae ranged between 50 and 62%. Further, the fiber content of GC was substantially higher compared to the pupal stages of the two silkworm species. The vitamin (B6, B9, B12 and α-tocopherol) levels of the two insect life stages were considerably high. These insects are comparably rich in nutrients with potential suitability to be utilized in food fortification and thus ease pressure on the over-reliance on animal and plant-based sources, which are becoming unsustainable.
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13
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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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14
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Torres-Castillo JA, Olazarán-Santibáñez FE. Insects as source of phenolic and antioxidant entomochemicals in the food industry. Front Nutr 2023; 10:1133342. [PMID: 36937358 PMCID: PMC10014852 DOI: 10.3389/fnut.2023.1133342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Accepted: 02/13/2023] [Indexed: 03/05/2023] Open
Abstract
Edible insects are a natural resource with profound interest in the food industry. Not only because of their nutritional content and technical production advantage, but also for the presence of bioactive compounds known as entomochemicals. These include phenolic, alkaloid, and terpenoid compounds, as well as amino acids derivatives, among others. This work is focused on phenolic compounds, which have been the best characterized due to their role in food development and bioactive properties. The major taxonomic orders studied in this regard include Orthoptera, Coleoptera, and Lepidoptera, whose edible specimens have antioxidant effects provided by the phenolic compounds contained therein. The use of these insects in the development of nutritious foods will enhance the number of options available for the human population. However, depth research is still needed to guarantee the aforementioned bioactivity in processed foods and ensure its innocuity, thus minimizing the risk of allergic reactions and allowing the full utilization of edible insect species in the food industry. Phenolic derived from edible insects portray an opportunity to improve high quality food, as an alternative to diversify and complement an adequate and functional diet. Future development foods supplemented with insects must consider the preservation of potential benefits of not only nutrients, also de nutraceuticals.
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Affiliation(s)
- Jorge A. Torres-Castillo
- Instituto de Ecología Aplicada, Universidad Autónoma de Tamaulipas, Ciudad Victoria, Tamaulipas, Mexico
- Unidad Académica Multidisciplinaria Mante, Universidad Autónoma de Tamaulipas, Ciudad Mante, Tamaulipas, Mexico
| | - Fabián E. Olazarán-Santibáñez
- Instituto de Ecología Aplicada, Universidad Autónoma de Tamaulipas, Ciudad Victoria, Tamaulipas, Mexico
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma de Tamaulipas, Ciudad Victoria, Tamaulipas, Mexico
- *Correspondence: Fabián E. Olazarán-Santibáñez,
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Zhou Y, Wang D, Zhou S, Duan H, Guo J, Yan W. Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review. Foods 2022; 11:3961. [PMID: 36553703 PMCID: PMC9777846 DOI: 10.3390/foods11243961] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 11/17/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.
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Affiliation(s)
- Yaxi Zhou
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
| | - Diandian Wang
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Shiqi Zhou
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Hao Duan
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Jinhong Guo
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, No.18, Chaoyang District 3, Futou, Beijing 100023, China
- Beijing Key Laboratory of Bioactive Substances and Functional Food, College of Biochemical Engineering, Beijing Union University, 197 North Tucheng West Road, Beijing 100023, China
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Interest in Insects as Food and Feed: It Does Not Wane in the Public Domain. Foods 2022. [PMCID: PMC9601936 DOI: 10.3390/foods11203184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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