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Pinel G, Berthelot U, Queiroz LS, Santiago LDA, Silva NFN, Petersen HO, Sloth JJ, Altay I, Marie R, Feyissa AH, Casanova F, Doyen A. Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration. Food Chem 2024; 449:139177. [PMID: 38581785 DOI: 10.1016/j.foodchem.2024.139177] [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: 11/15/2023] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/08/2024]
Abstract
Edible insects represent a great alternative protein source but food neophobia remains the main barrier to consumption. However, the incorporation of insects as protein-rich ingredients, such as protein concentrates, could increase acceptance. In this study, two methods, isoelectric precipitation and ultrafiltration-diafiltration, were applied to produce mealworm protein concentrates, which were compared in terms of composition, protein structure and techno-functional properties. The results showed that the protein content of the isoelectric precipitation concentrate was higher than ultrafiltration-diafiltration (80 versus 72%) but ash (1.91 versus 3.82%) and soluble sugar (1.43 versus 8.22%) contents were lower. Moreover, the protein structure was affected by the processing method, where the ultrafiltration-diafiltration concentrate exhibited a higher surface hydrophobicity (493.5 versus 106.78 a.u) and a lower denaturation temperature (161.32 versus 181.44 °C). Finally, the ultrafiltration-diafiltration concentrate exhibited higher solubility (87 versus 41%) and emulsifying properties at pH 7 compared to the concentrate obtained by isoelectric precipitation.
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Affiliation(s)
- Gwenn Pinel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Ugo Berthelot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Lucas Sales Queiroz
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Livia De Almeida Santiago
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
| | - Naaman Francisco Nogueira Silva
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, 18290-000 São Paulo, Brazil.
| | - Heidi Olander Petersen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Jens J Sloth
- Research Group for Analytical Food Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark.
| | - Ipek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Rodolphe Marie
- Department of Health Technology, Technical University of Denmark, Ørsted Plads, 2800 Kongens Lyngby, Denmark.
| | - Aberham Hailu Feyissa
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
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2
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Pellerin G, Doyen A. Effect of thermal and defatting treatments on the composition, protein profile and structure of house cricket (Acheta domesticus) protein extracts. Food Chem 2024; 448:139149. [PMID: 38555689 DOI: 10.1016/j.foodchem.2024.139149] [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: 09/26/2023] [Revised: 02/27/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study investigated the impact of blanching (100 °C, 40 s), defatting method (maceration, Soxhlet) and solvent polarity (hexane, ethanol) on the profile, structure and solubility of house cricket protein extracts. Blanching and Soxhlet using ethanol impacted the protein profile, with a lower content of myosin heavy chain and a higher abundance of low molecular weight proteins (<25 kDa). Moreover, ethanol induced aggregation of non-blanched cricket proteins, with a 13-72% reduction in protein recovery yield. The protein secondary structure of non-blanched extracts was also affected by ethanol with 18% more β-sheets. Furthermore, blanching resulted in a lower protein surface hydrophobicity by a factor of 3 to 7, with no impact of solvent polarity. Finally, the solubility of protein extracts remained >75%, regardless of the blanching and defatting methods. These findings, combined with the evaluation of techno-functional properties, could be used for the development of cricket-based protein ingredients for food formulations.
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Affiliation(s)
- Geneviève Pellerin
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
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Cruz VA, Ferreira NJ, Le Roux E, Destandau E, de Oliveira AL. Intensification of the SFE Using Ethanol as a Cosolvent and Integration of the SFE Process with sc-CO 2 Followed by PLE Using Pressurized Ethanol of Black Soldier Fly ( Hermetia illucens L.) Larvae Meal-Extract Yields and Characterization. Foods 2024; 13:1620. [PMID: 38890848 PMCID: PMC11171942 DOI: 10.3390/foods13111620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Revised: 04/30/2024] [Accepted: 05/04/2024] [Indexed: 06/20/2024] Open
Abstract
The objective of this research was to investigate and compare the results obtained in the intensification and integration of (sc-CO2) under different pressure conditions (25 and 30 MPa) at 60 °C. When intensifying the process, ethanol (10%) was used as a co-solvent (sc-CO2 + EtOH). In the process integration, black soldier fly larvae flour, defatted via supercritical extraction (SFE), was the raw material for pressurized liquid extraction (PLE) using ethanol as solvent. The extract yields, fatty acid profile, free fatty acids, triacylglycerols (TAGs), oxidative stability, and nutritional quality of the oil obtained using sc-CO2 + EtOH were evaluated. The composition of bioactive compounds (carotenoids, acidity, antioxidant compounds, tocopherols, and phospholipids) was determined in both extracts. The yields of the extracts were different by 32.5 to 53.9%. In the extracts obtained with sc-CO2 + EtOH (10%), the predominant fatty acids were oleic, palmitic, and linoleic, with considerable levels of desirable fatty acids (DFA), tocopherols, and phospholipids. The nutritional indices showed good values for polyunsaturated and saturated fatty acids (PUFAs/SFAs), above 0.45%. Extracts from larvae meal defatted with SFE showed carotenoids, phenolic compounds, and antioxidant activity. HPTLC and HPLC analyses indicated the presence of amino acids, sugars, phenolics, and organic acids in their composition. This study revealed that the supercritical fluid extraction (SFE) process, or its conditions, can modify the fatty acid composition and the presence of minor bioactive compounds in the obtained extracts.
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Affiliation(s)
- Vanessa Aparecida Cruz
- High-Pressure Technology and Natural Products Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (V.A.C.); (N.J.F.)
| | - Nilson José Ferreira
- High-Pressure Technology and Natural Products Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (V.A.C.); (N.J.F.)
| | - Elise Le Roux
- Institut de Chimie Organique et Analytique, Université d’Orléans, CNRS, UMR 7311, BP6759, Orléans Cedex 2, 45067 Orléans, France; (E.L.R.); (E.D.)
| | - Emilie Destandau
- Institut de Chimie Organique et Analytique, Université d’Orléans, CNRS, UMR 7311, BP6759, Orléans Cedex 2, 45067 Orléans, France; (E.L.R.); (E.D.)
| | - Alessandra Lopes de Oliveira
- High-Pressure Technology and Natural Products Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo, 225 Duque de Caxias Norte Avenue, Pirassununga 13635-900, SP, Brazil; (V.A.C.); (N.J.F.)
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Brulé L, Misery B, Baudouin G, Yan X, Guidou C, Trespeuch C, Foltyn C, Anthoine V, Moriceau N, Federighi M, Boué G. Evaluation of the Microbial Quality of Hermetia illucens Larvae for Animal Feed and Human Consumption: Study of Different Type of Rearing Substrates. Foods 2024; 13:1587. [PMID: 38790886 PMCID: PMC11120926 DOI: 10.3390/foods13101587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 04/17/2024] [Accepted: 04/25/2024] [Indexed: 05/26/2024] Open
Abstract
In the context of climate change and depletion of natural resources, meeting the growing demand for animal feed and human food through sufficient, nutritious, safe, and affordable sources of protein is becoming a priority. The use of Hermetia illucens, the black soldier fly (BSF), has emerged as a strategy to enhance the circularity of the agri-food chain, but its microbiological safety remains a concern. The aim of the present study was to systematically review available data on the microbiological quality of BSF and to investigate the impact of using four different rearing substrates including classic options allowed by the EU regulation (cereals, fruits, vegetables) and options not allowed by EU regulations regarding vegetable agri-food (co-products, food at shelf life, and meat). A total of 13 studies were collected and synthesized, including 910 sample results, while 102 new sample results were collected from the present experiments in three farms. Both datasets combined revealed a high level of contamination of larvae, potentially transmitted through the substrate. The main pathogenic bacteria identified were Bacillus cereus, Clostridium perfringens, Cronobacter spp., Escherichia coli, Salmonella spp., and Staphylococcus aureus coagulase-positive, while Campylobacter spp. and Listeria monocytogenes were not detected. Any of these four substrates were excluded for their use in insect rearing; however, safety concerns were confirmed and must be managed by the operators of the sector using microbial inactivation treatment after the harvest of the larvae in order to propose safe products for the market. The results obtained will guide the definition of the control criteria and optimize the following manufacturing steps.
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Affiliation(s)
- Lenaïg Brulé
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Boris Misery
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Guillaume Baudouin
- Cycle Farms, 6 Boulevard des Entrepreneurs, 49250 Beaufort en Anjou, France;
| | - Xin Yan
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Côme Guidou
- MUTATEC—1998, Chemin du Mitan, 84300 Cavaillon, France; (C.G.); (C.T.)
| | | | - Camille Foltyn
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Valérie Anthoine
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Nicolas Moriceau
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
| | - Michel Federighi
- EnvA/Anses, Laboratoire de Sécurité des Aliments, 94700 Maisons-Alfort, France;
| | - Géraldine Boué
- Oniris, Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), SECurité des ALIments et Microbiologie (SECALIM), 44300 Nantes, France; (L.B.); (B.M.); (X.Y.); (C.F.); (V.A.); (N.M.)
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Berthelot U, Barrot J, Pinel G, Doyen A. How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties? Curr Res Food Sci 2024; 8:100763. [PMID: 38770518 PMCID: PMC11103380 DOI: 10.1016/j.crfs.2024.100763] [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: 04/05/2024] [Revised: 05/03/2024] [Accepted: 05/05/2024] [Indexed: 05/22/2024] Open
Abstract
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.
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Affiliation(s)
- Ugo Berthelot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Juliette Barrot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Gwenn Pinel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
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Liang Z, Zhu Y, Leonard W, Fang Z. Recent advances in edible insect processing technologies. Food Res Int 2024; 182:114137. [PMID: 38519159 DOI: 10.1016/j.foodres.2024.114137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components.
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Affiliation(s)
- Zijian Liang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Yijin Zhu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - William Leonard
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Zhongxiang Fang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
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Hua XY, Sim SYJ, Henry CJ, Chiang JH. The extraction of buckwheat protein and its interaction with kappa-carrageenan: Textural, rheological, microstructural, and chemical properties. Int J Biol Macromol 2024; 260:129427. [PMID: 38219932 DOI: 10.1016/j.ijbiomac.2024.129427] [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: 07/10/2023] [Revised: 12/09/2023] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
Current plant-based foods use plant proteins as a key structuring and texturing ingredient. The use of water for extraction can replace conventional protein extraction methods. Water extraction of protein is environmentally friendly and could prevent the loss of protein functionality due to extreme pH changes. This study demonstrates an aqueous extraction method, coupled with ultrasound as pre-treatment, to obtain buckwheat protein (BWPE) and assess its gelling property and composited gel with kappa-carrageenan (k-carr). Textural and rheological analyses showed that the hardness and storage modulus of the composited gel containing 1 % w/w BWPE and 1 % w/w k-carr was 4.2-fold and 100-fold, respectively, higher than k-carr gel at 1 % w/w. Light microscopy showed a mixed bi-continuous gel system, with k-carr reinforcing the protein gel network. Besides volume exclusion effects, chemical bond and FTIR analyses revealed that adding k-carr to BWPE altered the protein's secondary structure and mediated protein denaturation during heating. This results in greater β-sheet content, which creates a more organised gel structure. These results demonstrated that ultrasound-assisted water-extracted BWPE, together with varying concentrations of k-carr, can be used to develop composited gels of tailorable textural and rheological properties to suit different food applications.
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Affiliation(s)
- Xin Yi Hua
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore
| | - Shaun Yong Jie Sim
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore.
| | - Christiani Jeyakumar Henry
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore
| | - Jie Hong Chiang
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), 138669, Singapore.
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Chaiyana W, Inthorn J, Somwongin S, Anantaworasakul P, Sopharadee S, Yanpanya P, Konaka M, Wongwilai W, Dhumtanom P, Juntrapirom S, Kanjanakawinkul W. The Fatty Acid Compositions, Irritation Properties, and Potential Applications of Teleogryllus mitratus Oil in Nanoemulsion Development. NANOMATERIALS (BASEL, SWITZERLAND) 2024; 14:184. [PMID: 38251148 PMCID: PMC10818487 DOI: 10.3390/nano14020184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/06/2024] [Accepted: 01/12/2024] [Indexed: 01/23/2024]
Abstract
This study aimed to characterize and investigate the potential of the oils from Gryllus bimaculatus, Teleogryllus mitratus, and Acheta domesticus to be used in nanoemulsions. The oils were extracted by a cold press method and characterized for their fatty acid profiles. Their irritation effects on the chorioallantoic membrane (CAM) were evaluated, along with investigations of solubility and the required hydrophilic-lipophilic balance (RHLB). Various parameters impacting nanoemulsion generation using high-pressure homogenization were investigated. The findings revealed that G. bimaculatus yielded the highest oil content (24.58% w/w), followed by T. mitratus (20.96% w/w) and A. domesticus (15.46% w/w). Their major fatty acids were palmitic, oleic, and linoleic acids. All oils showed no irritation, suggesting safety for topical use. The RHLB values of each oil were around six-seven. However, they could be successfully developed into nanoemulsions using various surfactants. All cricket oils could be used for the nanoemulsion preparation, but T. mitratus yielded the smallest internal droplet size with acceptable PDI and zeta potential. Nanoemulsion was found to significantly enhance the antioxidant and anti-skin wrinkle of the T. mitratus oil. These findings pointed to the possible use of cricket oils in nanoemulsions, which could be used in various applications, including topical and cosmetic formulations.
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Affiliation(s)
- Wantida Chaiyana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (J.I.); (S.S.); (P.A.); (S.S.)
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Multidisciplinary and Interdisciplinary School, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Jirasit Inthorn
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (J.I.); (S.S.); (P.A.); (S.S.)
| | - Suvimol Somwongin
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (J.I.); (S.S.); (P.A.); (S.S.)
| | - Pimporn Anantaworasakul
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (J.I.); (S.S.); (P.A.); (S.S.)
- Center of Excellence in Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Sawat Sopharadee
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; (J.I.); (S.S.); (P.A.); (S.S.)
| | - Pornnapat Yanpanya
- Faculty of Pharmaceutical Sciences, Burapha University, Chon Buri 20131, Thailand; (P.Y.); (M.K.)
| | - Marina Konaka
- Faculty of Pharmaceutical Sciences, Burapha University, Chon Buri 20131, Thailand; (P.Y.); (M.K.)
| | - Wasin Wongwilai
- Renewable Energy and Energy Efficiency Research Unit, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pongsathorn Dhumtanom
- Herbs and Functional Products Research Unit, Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Saranya Juntrapirom
- Chulabhorn Royal Pharmaceutical Manufacturing Facilities by Chulabhorn Royal Academy, Chon Buri 20180, Thailand; (S.J.); (W.K.)
| | - Watchara Kanjanakawinkul
- Chulabhorn Royal Pharmaceutical Manufacturing Facilities by Chulabhorn Royal Academy, Chon Buri 20180, Thailand; (S.J.); (W.K.)
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9
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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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Li M, Mao C, Li X, Jiang L, Zhang W, Li M, Liu H, Fang Y, Liu S, Yang G, Hou X. Edible Insects: A New Sustainable Nutritional Resource Worth Promoting. Foods 2023; 12:4073. [PMID: 38002131 PMCID: PMC10670618 DOI: 10.3390/foods12224073] [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: 10/08/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Edible insects are a highly nutritious source of protein and are enjoyed by people all over the world. Insects contain various other nutrients and beneficial compounds, such as lipids, vitamins and minerals, chitin, phenolic compounds, and antimicrobial peptides, which contribute to good health. The practice of insect farming is far more resource-efficient compared to traditional agriculture and animal husbandry, requiring less land, energy, and water, and resulting in a significantly lower carbon footprint. In fact, insects are 12 to 25 times more efficient than animals in converting low-protein feed into protein. When it comes to protein production per unit area, insect farming only requires about one-eighth of the land needed for beef production. Moreover, insect farming generates minimal waste, as insects can consume food and biomass that would otherwise go to waste, contributing to a circular economy that promotes resource recycling and reuse. Insects can be fed with agricultural waste, such as unused plant stems and food scraps. Additionally, the excrement produced by insects can be used as fertilizer for crops, completing the circular chain. Despite the undeniable sustainability and nutritional benefits of consuming insects, widespread acceptance of incorporating insects into our daily diets still has a long way to go. This paper provides a comprehensive overview of the nutritional value of edible insects, the development of farming and processing technologies, and the problems faced in the marketing of edible insect products and insect foods to improve the reference for how people choose edible insects.
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Affiliation(s)
- Mengjiao Li
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Chengjuan Mao
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Xin Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Lei Jiang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Wen Zhang
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Mengying Li
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
| | - Huixue Liu
- College of Plant Protection, Nanjing Agricultural University, Nanjing 210095, China;
| | - Yaowei Fang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Shu Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Guang Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
| | - Xiaoyue Hou
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; (M.L.); (Y.F.); (S.L.); (G.Y.)
- Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
- College of Marine Food and Bioengineering, Jiangsu Ocean University, Lianyungang 222005, China; (C.M.); (X.L.); (L.J.); (W.Z.); (M.L.)
- Jiangsu Marine Resources Development Research Institute, Jiangsu Ocean University, Lianyungang 222005, China
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11
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Edward, Wongprasert T, Bunyakanchana T, Siripitakpong P, Supabowornsathit K, Vilaivan T, Suppavorasatit I. Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins. Foods 2023; 12:4032. [PMID: 37959151 PMCID: PMC10649177 DOI: 10.3390/foods12214032] [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: 10/10/2023] [Revised: 10/29/2023] [Accepted: 10/29/2023] [Indexed: 11/15/2023] Open
Abstract
Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry. In this study, we extracted the protein from commercial cricket powder by employing alkaline extraction-acid precipitation and including ammonium sulfate. The physicochemical and functional properties of the proteins were determined. It was found that, upon including 60% ammonium sulfate, the cricket protein isolate (CPI) had the highest protein content (~94%, w/w). The circular dichroism results indicated that a higher amount of ammonium sulfate drastically changed the secondary structure of the CPI by decreasing its α-helix content and enhancing its surface hydrophobicity. The lowest solubility of CPI was observed at pH 5. The CPI also showed better foaming properties and oil-holding capacity (OHC) compared with the cricket powder. In conclusion, adding ammonium sulfate affected the physicochemical and functional properties of the CPI, allowing it to be used as an alternative protein in protein-enriched foods and beverages.
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Affiliation(s)
- Edward
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Thanakorn Wongprasert
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Thasorn Bunyakanchana
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Panattida Siripitakpong
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
| | - Kotchakorn Supabowornsathit
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (K.S.); (T.V.)
| | - Tirayut Vilaivan
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (K.S.); (T.V.)
| | - Inthawoot Suppavorasatit
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Phayathai Rd., Wangmai, Pathumwan, Bangkok 10330, Thailand; (E.); (T.W.); (T.B.); (P.S.)
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12
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Baldacchino F, Spagnoletta A, Lamaj F, Vitale ML, Verrastro V. First Optimization of Tomato Pomace in Diets for Tenebrio molitor (L.) (Coleoptera: Tenebrionidae). INSECTS 2023; 14:854. [PMID: 37999053 PMCID: PMC10672421 DOI: 10.3390/insects14110854] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 11/25/2023]
Abstract
Tomato pomace (TP), an agricultural industrial waste product from the tomato processing industry, is valorized as a rearing substrate for Tenebrio molitor (L.). This study evaluated bran-based diets with increasing tomato pomace (0%, 27%, 41%, and 100%). Protein sources, such as brewer's spent grain and yeast, were used in TP27 and TP41 diets to ensure equal protein contents to the control diet. Results showed no different for larval and pupal weights between diets; however, the time of development significantly increases in TP100 compared to all diets. The feed conversion rate progressively increases from 2.7 to 4.3, respectively, from the control to the TP100 diet. Conversely, lycopene and β-carotene increase in the larvae. The fatty acid composition improves by increasing polyunsaturated fatty acids (mainly α-linoleic acid). Although the best nutritional quality was obtained in T100, the TP41 is the optimal diet for balance between larval performance and qualitative improvement of larvae. Therefore, tomato pomace is suitable for the formulation of mealworm diets, even in high dosages, when supplemented with sustainable protein and carbohydrate sources.
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Affiliation(s)
- Ferdinando Baldacchino
- Laboratory of Bioproducts and Bioprocess, ENEA—Trisaia Research Centre, S.S. Jonica 106, Km 419+500, I-75026 Rotondella, Italy
| | - Anna Spagnoletta
- Laboratory of Bioproducts and Bioprocess, ENEA—Trisaia Research Centre, S.S. Jonica 106, Km 419+500, I-75026 Rotondella, Italy
| | - Flutura Lamaj
- CIHEAM-Bari, Mediterranean Agronomic Institute of Bari, Via Ceglie, 9, I-70100 Valenzano, Italy
| | - Maria Luisa Vitale
- CIHEAM-Bari, Mediterranean Agronomic Institute of Bari, Via Ceglie, 9, I-70100 Valenzano, Italy
| | - Vincenzo Verrastro
- CIHEAM-Bari, Mediterranean Agronomic Institute of Bari, Via Ceglie, 9, I-70100 Valenzano, Italy
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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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14
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Ma Z, Mondor M, Goycoolea Valencia F, Hernández-Álvarez AJ. Current state of insect proteins: extraction technologies, bioactive peptides and allergenicity of edible insect proteins. Food Funct 2023; 14:8129-8156. [PMID: 37656123 DOI: 10.1039/d3fo02865h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
This review aims to provide an updated overview of edible insect proteins and the bioactivity of insect-derived peptides. The essential amino acid content of edible insects is compared with well-known protein sources to demonstrate that edible insects have the potential to cover the protein quality requirements for different groups of the population. Then the current methodologies for insect protein extraction are summarized including a comparison of the protein extraction yield and the final protein content of the resulting products for each method. Furthermore, in order to improve our understanding of insect proteins, their functional properties (such as solubility, foaming capacity, emulsifying, gelation, water holding capacity and oil holding capacity) are discussed. Bioactive peptides can be released according to various enzymatic hydrolysis protocols. In this context, the bioactive properties of insect peptides (antihypertensive, antidiabetic, antioxidant and anti-inflammatory properties) have been discussed. However, the allergens present in insect proteins are still a major concern and an unsolved issue for insect-based product consumption; thus, an analysis of cross reactivity and the different methods available to reduce allergenicity are proposed. Diverse studies of insect protein hydrolysates/peptides have been ultimately promoting the utilization of insect proteins for future perspectives and the emerging processing technologies to enhance the wider utilization of insect proteins for different purposes.
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Affiliation(s)
- Zidan Ma
- School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK.
| | - Martin Mondor
- Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, J2S 8E3, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada
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15
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Belhadj Slimen I, Yerou H, Ben Larbi M, M’Hamdi N, Najar T. Insects as an alternative protein source for poultry nutrition: a review. Front Vet Sci 2023; 10:1200031. [PMID: 37662983 PMCID: PMC10470001 DOI: 10.3389/fvets.2023.1200031] [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: 04/04/2023] [Accepted: 07/27/2023] [Indexed: 09/05/2023] Open
Abstract
This review summarizes the most relevant scientific literature related to the use of insects as alternative protein sources in poultry diets. The black soldier fly, the housefly, the beetle, mealworms, silkworms, earthworms, crickets, and grasshoppers are in the spotlight because they have been identified as an important future source of sustainable animal proteins for poultry feeding. Insect meals meet poultry requirements in terms of nutritional value, essential amino acid composition, nutrient digestibility, and feed acceptance. Furthermore, they are enriched with antimicrobial peptides and bioactive molecules that can improve global health. Results from poultry studies suggest equivalent or enhanced growth performances and quality of end-products as compared to fish meal and soybean meal. To outline this body of knowledge, this article states established threads of research about the nutrient profiles and the digestibility of insect meals, their subsequent effects on the growth and laying performances of poultry as well as the quality of meat, carcass, and eggs. To fully exploit insect-derived products, the effects of insect bioactive molecules (antimicrobial peptides, fatty acids, and polysaccharides) were addressed. Furthermore, as edible insects are likely to take a meaningful position in the feed and food chain, the safety of their derived products needs to be ensured. Some insights into the current knowledge on the prevalence of pathogens and contaminants in edible insects were highlighted. Finally, the effect of insect farming and processing treatment on the nutritive value of insect larvae was discussed. Our overview reveals that using insects can potentially solve problems related to reliance on other food sources, without altering the growth performances and the quality of meat and eggs.
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Affiliation(s)
- Imen Belhadj Slimen
- Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Tunis, Tunisia
- Department of Animal Sciences, National Agronomic Institute of Tunisia, Carthage University, Tunis, Tunisia
| | - Houari Yerou
- Department of Agronomic Sciences, SNV Institute, Mustapha Stambouli University, Mascara, Algeria
- Laboratory of Geo Environment and Development of Spaces, Mascara University, Mascara, Algeria
| | - Manel Ben Larbi
- Higher School of Agriculture, University of Carthage, Mateur, Tunisia
| | - Naceur M’Hamdi
- Research Laboratory of Ecosystems and Aquatic Resources, National Agronomic Institute of Tunisia, Carthage University, Tunis, Tunisia
| | - Taha Najar
- Laboratory of Materials Molecules and Applications, Preparatory Institute for Scientific and Technical Studies, Tunis, Tunisia
- Department of Animal Sciences, National Agronomic Institute of Tunisia, Carthage University, Tunis, Tunisia
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16
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Gnana Moorthy Eswaran U, Karunanithi S, Gupta RK, Rout S, Srivastav PP. Edible insects as emerging food products-processing and product development perspective. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2105-2120. [PMID: 37273559 PMCID: PMC10232397 DOI: 10.1007/s13197-022-05489-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2022] [Accepted: 05/15/2022] [Indexed: 06/06/2023]
Abstract
Edible insects (EI) are also becoming as a part of the diet due to their nutritional value and health benefits in many regions of the world. These EI are inexhaustible sources accessible by garnering from the wild with high feed conversion efficiency. Appreciating the budding of EI in justifiable food production, enlightening food security and biodiversity conversion, is promising a sufficient supply of the insect resource for future food to the world. These insects are processed to develop new products, improve organoleptic and nutritional parameters as well as the extension of shelf life. In this review, we discuss the edible insect characteristics, the potential application of EI in food industry, processing, pretreatments, drying, extraction of edible compounds like protein, lipid and chitin various food products formulation, safety regulation. Availability of broad nutritional spectrum of EI includes protein, mono and poly unsaturaturated fatty acids, amino acids, vitamins, amino aids and minerals has been used as an ingredient in development of various forms of food products such as flours in the form of whole insect powder, protein isolate, canned products, extruded products, hard candies, spreads, liquor infusion, cookies and other products.
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Affiliation(s)
- U. Gnana Moorthy Eswaran
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Sangeetha Karunanithi
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Rakesh Kumar Gupta
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Srutee Rout
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
| | - Prem Prakash Srivastav
- Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 West Bengal India
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17
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Psarianos M, Ojha S, Schlüter OK. Evaluating an emerging technology-based biorefinery for edible house crickets. Front Nutr 2023; 10:1185612. [PMID: 37533573 PMCID: PMC10390837 DOI: 10.3389/fnut.2023.1185612] [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: 03/13/2023] [Accepted: 06/12/2023] [Indexed: 08/04/2023] Open
Abstract
Introduction Edible insects, specifically house crickets, are expected to play an important role in the future food systems due to their rich nutritional profile, low environmental impact and growing consumer acceptance as food. Their content of proteins, lipids, chitin and phenolics offer great potential for the valorization of their biomass into nutritional end products and fractions. Furthermore, emerging food processing technologies and green solvents are relevant for improving the valorization process. Materials and methods High pressure (HP) and ultrasound (US) processing were implemented in an insect biorefinery system, where a hexane/methanol/water solvent was used to separate fat, phenolics and a solid fraction containing proteins and chitin. Subsequently, a deep eutectic solvent of betaine and urea (B/U) was used to for protein and chitin isolation. Results A maximum of 15% of fat was isolated, with no positive effect from the US or HP treatments. The US treatment enhanced the phenolic extraction yield by 38.69%, while HP negatively affected the antioxidant capacity. B/U was efficient in separating proteins and chitin, resulting in a protein concentrate with a protein content ≥80% and a chitinous fraction with a chitin content ≥70%. Conclusion House cricket biomass can be refined into valuable fractions with a quick and simple method, making the process industrially relevant.
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Affiliation(s)
- Marios Psarianos
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Shikha Ojha
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
| | - Oliver K. Schlüter
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
- Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy
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18
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Krongdang S, Phokasem P, Venkatachalam K, Charoenphun N. Edible Insects in Thailand: An Overview of Status, Properties, Processing, and Utilization in the Food Industry. Foods 2023; 12:foods12112162. [PMID: 37297407 DOI: 10.3390/foods12112162] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/25/2023] [Accepted: 05/25/2023] [Indexed: 06/12/2023] Open
Abstract
Edible insects have become increasingly popular in Thailand as a nutritious and appealing alternative food source. As the edible insect industry in the country expands rapidly, efforts are being made to transform it into an economically viable sector with substantial commercial potential. Some of the most consumed and sold edible insects in Thailand include locusts, palm weevils, silkworm pupae, bamboo caterpillars, crickets, red ants, and giant water bugs. With its strong growth, Thailand has the potential to emerge as a global leader in the production and promotion of edible insect products. Edible insects are an excellent source of protein, fat, vitamins, and minerals. In particular, crickets and grasshoppers are protein-rich, with the average protein content of edible insects ranging from 35 to 60 g/100 g of dry weight or 10 to 25 g/100 g of fresh weight. This surpasses the protein content of many plant-based sources. However, the hard exoskeleton of insects, which is high in chitin, can make them difficult to digest. In addition to their nutritional value, edible insects contain biologically active compounds that offer various health benefits. These include antibacterial, anti-inflammatory, anti-collagenase, elastase-inhibitory, α-glucosidase-inhibitory, pancreatic lipase-inhibitory, antidiabetic/insulin-like/insulin-like peptide (ApILP), antidiabetic, anti-aging, and immune-enhancing properties. The Thai food industry can process and utilize edible insects in diverse ways, such as low-temperature processing, including refrigeration and freezing, traditional processing techniques, and incorporating insects into products, such as flour, protein, oil, and canned food. This review offers a comprehensive overview of the status, functional properties, processing, and utilization of edible insects in Thailand, and it serves as a valuable resource for those interested in edible insects and provides guidance for their application in various fields.
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Affiliation(s)
- Sasiprapa Krongdang
- Faculty of Science and Social Sciences, Burapha University Sakaeo Campus, Sakaeo 27160, Thailand
| | - Patcharin Phokasem
- Bee Protection Laboratory, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Karthikeyan Venkatachalam
- Faculty of Innovative Agriculture and Fishery Establishment Project, Prince of Songkla University, Surat Thani Campus, Makham Tia, Muang, Surat Thani 84000, Thailand
| | - Narin Charoenphun
- Faculty of Science and Arts, Burapha University Chanthaburi Campus, Chanthaburi 22170, Thailand
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19
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Lesser mealworm (Alphitobius diaperinus L.) larvae oils extracted by pure and binary mixed organic solvents: Physicochemical and antioxidant properties, fatty acid composition, and lipid quality indices. Food Chem 2023; 408:135209. [PMID: 36563624 DOI: 10.1016/j.foodchem.2022.135209] [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: 08/05/2022] [Revised: 11/11/2022] [Accepted: 12/10/2022] [Indexed: 12/15/2022]
Abstract
Insect oil is one of the most sustainable lipid sources with remarkable health effects. Herein, the type of organic solvents (i.e., n-hexane, ethanol, and isopropanol) and their binary mixtures was evaluated based on the quantity (e.g., yield extraction) and quality (e.g., bioactive compounds, thermal stability, DPPH scavenging rate, fatty acid profile, and nutritional indices) of lesser mealworm oils. The oils extracted by ethanol/isopropanol and ethanol/n-hexane significantly showed the highest extraction yield and efficiency, lightness, accelerated thermal stability, phenolics, tocopherols, vitamin D, campesterol, β-sitosterol, phosphatidylinositol and phosphatic acid, linoleic acid, and hypocholesterolemic/hypercholesterolemic ratio, while these organic mixtures meaningfully extracted lipids with the lowest peroxide value, free fatty acid, and atherogenicity and thrombogenicity indices. These solvents compared to pure ones could dissolve membrane and internal lipids with the complete disintegration of external structures. The ethanol/isopropanol mixture would be a promising solvent for n-hexane substitution to extract this oil on an industrial scale.
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20
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Gravel A, Dubois-Laurin F, Doyen A. Effects of hexane on protein profile and techno-functional properties of pea protein isolates. Food Chem 2023; 406:135069. [PMID: 36459795 DOI: 10.1016/j.foodchem.2022.135069] [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: 07/15/2022] [Revised: 10/25/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
The defatting of legume flours with hexane is usually the first step in producing protein-rich ingredients. However, its impact on protein profiles, zeta potential, surface hydrophobicity and techno-functionality of pea proteins has not been evaluated. Consequently, this work aimed to evaluate the impact of the hexane defatting step on pea protein profiles, surface hydrophobicity and zeta potential, as well as techno-functional properties of non-defatted and defatted pea protein isolates. The results showed that alkaline extraction of hexane-defatted pea flour increased the net surface charge (zeta-potential) and reduced particle size of the pea protein isolate. Moreover, only the foaming properties of pea protein isolate generated from defatted pea flour were improved. Consequently, except for improving foaming properties, the defatting step is not essential for the production of pea protein isolate.
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Affiliation(s)
- Alexia Gravel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Florence Dubois-Laurin
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
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21
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Oil extraction from black soldier fly (Hermetia illucens L.) larvae meal by dynamic and intermittent processes of supercritical CO2 – global yield, oil characterization, and solvent consumption. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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22
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Rahman MM, Byanju B, Lamsal BP. Protein, lipid, and chitin fractions from insects: Method of extraction, functional properties, and potential applications. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 36691837 DOI: 10.1080/10408398.2023.2168620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Edible insects are accepted as food and feed ingredients in many parts of the world. Insects account for more than 80% of animal kingdom providing rich biodiversity of protein and lipid profiles compared to conventional livestock. Insect biomasses contain an average of 35-62% protein, 3-57% lipid, and 3-12% chitin, and their nutritional values are widely recognized due to their presence, including minerals, and vitamins. While whole insects are consumed as eggs, larvae, pupae, or adults, there has been a recent uptick in interest to use fractions, e.g., protein, lipid, and chitin, as food and feed ingredients. To utilize these fractions in various food and feed preparations, a deeper understanding of the physicochemical as well as functional properties of the ingredients is required, which are generally impacted by extraction and preparation processes. Thus, the methods of extraction/purification are important to preserve the quality and functional properties of these ingredients. This paper discusses the extraction methods for insect protein, lipid, and chitin, their functional properties, and potential applications in food and feed applications.
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Affiliation(s)
- Md Mahfuzur Rahman
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Buddhi P Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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23
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Effect of Moisture and Oil Content in the Supercritical CO 2 Defatting of Hermetia illucens Larvae. Foods 2023; 12:foods12030490. [PMID: 36766019 PMCID: PMC9913976 DOI: 10.3390/foods12030490] [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: 11/29/2022] [Revised: 01/09/2023] [Accepted: 01/16/2023] [Indexed: 01/24/2023] Open
Abstract
The supercritical defatting of H. illucens was scaled up at 450 bar and 60 °C from a 270 cm3 extraction cell to a vessel five times larger. Then, eight different H. illucens larvae batches, with variable content of oil (16.80-29.17% w/w) and moisture (4.45-15.95% w/w) were defatted. The effect of these parameters on yield and oil composition was analyzed. The presence of moisture in the larvae batch, in the range of the values studied, had no negative effect on the oil recovery efficiency, which was mainly determined by the initial content of oil in the larvae samples. Furthermore, no differences were determined in the fatty acid profile of the oils recovered, which were rich in saturated fatty acids, mainly lauric acid (ca. 50% w/w). Minor lipids, such as squalene and phytosterols, were determined in all the oil samples. The moisture content in the oils extracted was in the range of 0.118-1.706% w/w. Therefore, some samples exceeded the limits recommended for volatile matter in edible fats and oils (0.2%, including moisture). Yet, concerning the oil peroxide index, values were much lower than those corresponding to the oil extracted using hexane.
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24
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Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review. Foods 2022; 11:foods11243961. [PMID: 36553703 PMCID: PMC9777846 DOI: 10.3390/foods11243961] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [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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25
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Ververis E, Boué G, Poulsen M, Pires SM, Niforou A, Thomsen ST, Tesson V, Federighi M, Naska A. A systematic review of the nutrient composition, microbiological and toxicological profile of Acheta domesticus (house cricket). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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26
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Tavares PPLG, dos Santos Lima M, Pessôa LC, de Andrade Bulos RB, de Oliveira TTB, da Silva Cruz LF, de Jesus Assis D, da Boa Morte ES, Di Mambro Ribeiro CV, de Souza CO. Innovation in Alternative Food Sources: A Review of a Technological State-of-the-Art of Insects in Food Products. Foods 2022; 11:foods11233792. [PMID: 36496600 PMCID: PMC9737383 DOI: 10.3390/foods11233792] [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: 11/02/2022] [Revised: 11/17/2022] [Accepted: 11/22/2022] [Indexed: 11/27/2022] Open
Abstract
Insects present great potential for the food industry due to their easier rearing conditions and high nutritional value, in comparison with traditional livestock. However, there is a lack of evaluation of the technological status of food products developed with edible insects. Therefore, this study aims to analyze the emergent technological and scientific applications of edible insects in the food industry through a prospective study of patent documents and research articles. Espacenet was used as a research tool, applying the terms Insect, Pupa, Larva, or Nymph and the codes A23L33 and A23V2002. A total of 1139 documents were found-341 were related to the study. Orbit® was used to evaluate technological domains and clusters of concepts. Scopus database research was performed to assess the prevalence of insect research, with the term "edible and insect*". The main insects used were silkworms, bees, beetles, mealworms, crickets, and cicadas. Protein isolates were the predominant technology, as they function as an ingredient in food products or supplements. A diverse application possibility for insects was found due to their nutritional composition. The insect market is expected to increase significantly in the next years, representing an opportunity to develop novel high-quality/sustainable products.
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Affiliation(s)
| | - Matheus dos Santos Lima
- Undergraduate Program in Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| | - Luiggi Cavalcanti Pessôa
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Bahia, Brazil
- Environment Department, Senai Cimatec University Center, Salvador 41650-010, Bahia, Brazil
| | | | | | - Larissa Farias da Silva Cruz
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
| | - Denilson de Jesus Assis
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Bahia, Brazil
- School of Exact and Technological Sciences, Salvador University, Salvador 41820-021, Bahia, Brazil
| | - Elba Santos da Boa Morte
- Graduate Program in Food, Nutrition and Health (PPGANS), School of Nutrition, Federal University of Bahia, Salvador 40110-907, Bahia, Brazil
| | - Cláudio Vaz Di Mambro Ribeiro
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- School of Veterinary Medicine and Animal Science, Federal University of Bahia, Salvador 40170-110, Bahia, Brazil
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- Department of Bromatological Analysis, College of Pharmacy, Federal University of Bahia, Salvador 40170-115, Bahia, Brazil
- Correspondence:
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27
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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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Edible Insects’ Transformation for Feed and Food Uses: An Overview of Current Insights and Future Developments in the Field. Processes (Basel) 2022. [DOI: 10.3390/pr10050970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The integration of insect-derived extracts in feed and food products has become a field of growing interest in recent years. In this review, we collect different studies carried out on edible insects’ transformation processes and focus on the various treatment operations, extraction technologies, and solvents used in different processing steps. We include an overview of current insights into the different steps of the transformation process: insect reception, killing methods, pretreatments, storage, delipidation, protein extraction, as well as chitin and chitosan extraction. Finally, we reflect on the most important future challenges of this sector.
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Lee J, Lee H, Lee M. Physicochemical Properties of Mealworm (
Tenebrio molitor
larva) Oil and its Hypolipidemic Effect as a Replacement for Dietary Saturated Fat in Mice. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jin Lee
- Department of Food and Nutrition Sunchon National University Suncheon 57922 Republic of Korea
| | - Hae‐In Lee
- Department of Food and Nutrition Sunchon National University Suncheon 57922 Republic of Korea
| | - Mi‐Kyung Lee
- Department of Food and Nutrition Sunchon National University Suncheon 57922 Republic of Korea
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30
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Comparing Analytical Methods for Erucic Acid Determination in Rapeseed Protein Products. Foods 2022; 11:foods11060815. [PMID: 35327237 PMCID: PMC8953257 DOI: 10.3390/foods11060815] [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: 02/15/2022] [Revised: 03/08/2022] [Accepted: 03/10/2022] [Indexed: 12/02/2022] Open
Abstract
Rapeseed meal and pressed cake are protein-rich by-products from rapeseed after oil extraction. Because of the high protein content, these by-products are an important source of food protein. Their use is motivated by the current pressure on protein prices, increasing demand for functional ingredients, and remaining controversy over wider use of soy. During process development for protein extraction from rapeseed cake or meal, special attention needs to be given to compounds such as erucic acid, which can cause problems if consumed in high amounts. Erucic acid determination is critical to ensure safety, since protein extraction procedures could lead to concentration of this compound in the final product. This research compared differences in extraction (Soxhlet and Folch) and derivatization techniques to obtain the highest erucic acid yield from rapeseed protein products. Results showed that no erucic acid accumulation occurred in the protein during its extraction from the rapeseed cake. The Soxhlet procedure was superior to Folch, as it yielded the highest concentrations of erucic acid. Furthermore, with the Folch procedure, some natural cis-configuration of erucic acid converted to its corresponding trans-configuration (brassidic acid). The latter is important, as ignoring this phenomenon can lead to underestimation of erucic acid content in rapeseed protein samples.
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31
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Psarianos M, Dimopoulos G, Ojha S, Cavini ACM, Bußler S, Taoukis P, Schlüter OK. Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102908] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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32
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Kierończyk B, Sypniewski J, Mikołajczak Z, Rawski M, Pruszyńska-Oszmałek E, Sassek M, Kołodziejski P, Józefiak D. Replacement of soybean oil with cold-extracted fat from Hermetia illucens in young turkey diets: Effects on performance, nutrient digestibility, selected organ measurements, meat and liver tissue traits, intestinal microbiota modulation, and physiological and immunological status. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115210] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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33
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Kim TK, Cha JY, Yong HI, Jang HW, Jung S, Choi YS. Application of edible insects as novel protein sources and strategies
for improving their processing. Food Sci Anim Resour 2022; 42:372-388. [PMID: 35611082 PMCID: PMC9108959 DOI: 10.5851/kosfa.2022.e10] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 02/14/2022] [Accepted: 02/18/2022] [Indexed: 11/21/2022] Open
Abstract
Insects have long been consumed by humans as a supplemental protein source, and
interest in entomophagy has rapidly increased in recent years as a potential
sustainable resource in the face of environmental challenges and global food
shortages. However, food neophobia inhibits the widespread consumption of edible
insects, despite their high nutritional and functional value. The own
characteristics of edible insect protein such as foaming properties, emulsifying
properties, gelling properties and essential amino acid ratio can be improved by
drying, defatting, and extraction. Although nutritional value of some
protein-enriched bread, pasta, and meat products, especially essential amino
acid components was increased, replacement of conventional food with edible
insects as a novel food source has been hindered owing to the poor cross-linking
properties of edible insect protein. This deterioration in physicochemical
properties may further limit the applicability of edible insects as food.
Therefore, strategies must be developed to improve the quality of edible insect
enriched food with physical, chemical, and biological methods. It was presented
that an overview of the recent advancements in these approaches and highlight
the challenges and prospects for this field. 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 consumption as
a sustainable and nutritious protein source.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
| | - Hae Won Jang
- Department of Food Science and
Biotechnology, Sungshin Women's University, Seoul 01133,
Korea
| | - Samooel Jung
- Division of Animal and Dairy Science,
Chungnam National University, Daejeon 34134, Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea
Food Research Institute, Wanju 55365, Korea
- Corresponding author: Yun-Sang
Choi, Research Group of Food Processing, Korea Food Research Institute, Wanju
55365, Korea, Tel: +82-63-219-9387, Fax: +82-63-219-9076, E-mail:
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Meshulam-Pascoviche D, David-Birman T, Refael G, Lesmes U. Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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35
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Insuasti‐Cruz E, Suárez‐Jaramillo V, Mena Urresta KA, Pila‐Varela KO, Fiallos‐Ayala X, Dahoumane SA, Alexis F. Natural Biomaterials from Biodiversity for Healthcare Applications. Adv Healthc Mater 2022; 11:e2101389. [PMID: 34643331 DOI: 10.1002/adhm.202101389] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2021] [Revised: 09/20/2021] [Indexed: 12/22/2022]
Abstract
Natural biomaterials originating during the growth cycles of all living organisms have been used for many applications. They span from bioinert to bioactive materials including bioinspired ones. As they exhibit an increasing degree of sophistication, natural biomaterials have proven suitable to address the needs of the healthcare sector. Here the different natural healthcare biomaterials, their biodiversity sources, properties, and promising healthcare applications are reviewed. The variability of their properties as a result of considered species and their habitat is also discussed. Finally, some limitations of natural biomaterials are discussed and possible future developments are provided as more natural biomaterials are yet to be discovered and studied.
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Affiliation(s)
- Erick Insuasti‐Cruz
- School of Biological Sciences & Engineering Yachay Tech University Urcuquí 100119 Ecuador
| | | | | | - Kevin O. Pila‐Varela
- School of Biological Sciences & Engineering Yachay Tech University Urcuquí 100119 Ecuador
| | - Xiomira Fiallos‐Ayala
- School of Biological Sciences & Engineering Yachay Tech University Urcuquí 100119 Ecuador
| | - Si Amar Dahoumane
- Department of Chemical Engineering Polytech Montreal Montreal Quebec H3C 3A7 Canada
- Center for Advances in Water and Air Quality (CAWAQ) Lamar University Beaumont TX 77710 USA
| | - Frank Alexis
- School of Biological Sciences & Engineering Yachay Tech University Urcuquí 100119 Ecuador
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36
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Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Franco A, Salvia R, Scieuzo C, Schmitt E, Russo A, Falabella P. Lipids from Insects in Cosmetics and for Personal Care Products. INSECTS 2021; 13:insects13010041. [PMID: 35055884 PMCID: PMC8779901 DOI: 10.3390/insects13010041] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/17/2021] [Accepted: 12/27/2021] [Indexed: 12/16/2022]
Abstract
Simple Summary The use of insects as a new source of lipids is a topic of great interest from both environmental and economic points of view. In addition to use in feed and energy applications, lipids could be used for the formulation of personal care products. The cosmetics industry is always in search of new ingredients to use in novel product formulations. The processes mediated by bioconverter insects, such as Hermetia illucens, are really advantageous because starting from substrates of low economic and biological value (agri-food by-products, zootechnical, catering, and other waste), it is possible to obtain products of high commercial value. The composition of insect lipids depends on the feeding substrate, as well as the insect species, therefore for each personal care application, it is possible to find the most suitable starting conditions. In this review, we display a general outlook on insect lipids, the extraction processes, and their use in cosmetics and personal care fields. Abstract Insects, the most varied group of known organisms on Earth, are arousing great interest also for the possibility to use them as a feed and food source. The mass rearing of some species, defined as “bioconverters”, is spreading worldwide, thanks to their sustainability. At the end of the bioconversion process, breeders obtain eco-friendly biomolecules of high biological and economic value, including proteins and lipids, from larvae of bioconverter insects, in particular Hermetia illucens. Besides the most classical use of insect lipids as food additives, they are also used in the formulation of several products for personal care. The composition of insect lipids depends on the substrate on which the insects are reared but also on the insect species, so the cosmetic producers should consider these features to choose their insect starting point. The most abundant fatty acids detected in H. illucens are lauric, myristic, palmitic, and oleic acids, regardless of feed substrate; its fatty acids composition is favorable for soap composition, while their derivatives are used for detergent and shampoo. Here, we offer an overview of insect lipids, their extraction methods, and their application in cosmetics and personal care products.
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Affiliation(s)
- Antonio Franco
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (A.F.); (C.S.)
- Spinoff XFlies s.r.l., University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Rosanna Salvia
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (A.F.); (C.S.)
- Spinoff XFlies s.r.l., University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
- Correspondence: (R.S.); (P.F.)
| | - Carmen Scieuzo
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (A.F.); (C.S.)
- Spinoff XFlies s.r.l., University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Eric Schmitt
- Protix B.V., Industriestaat 3, 5107 NC Dongen, The Netherlands;
| | - Antonella Russo
- Greenswitch s.r.l., Strada Provinciale Ferrandina—Macchia, 75013 Ferrandina, Italy;
| | - Patrizia Falabella
- Department of Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy; (A.F.); (C.S.)
- Spinoff XFlies s.r.l., University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy
- Correspondence: (R.S.); (P.F.)
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Yang F, Jiang L, Mao H, Zou And Y, Chu C. Establishment of Deep-Eutectic-Solvent-Assisted Matrix Solid-Phase Dispersion Extraction for the Determination of Four Flavonoids in Scutellariae Radix Based on the Concept of Quality by Design. J AOAC Int 2021; 104:1681-1689. [PMID: 33774674 DOI: 10.1093/jaoacint/qsab043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 03/09/2021] [Accepted: 03/19/2021] [Indexed: 01/20/2023]
Abstract
BACKGROUND Sample preparation is the most crucial step in analytical schemes. Micro-matrix solid-phase dispersion, as a method for microextraction of analytes, has prevailed recently for its low sample and extraction solvent consumption. However, small amounts of adsorbent or sample, or a short extraction time, always bring uncertainty to the result when using this method. OBJECTIVE The aim was to develop a simple and reliable method of deep-eutectic-solvent-assisted ultrasonic-synchronized matrix solid-phase dispersion microextraction for the analysis of four flavonoids in Scutellariae Radix based on the concept of quality by design. METHOD The ZSM-5 molecular sieve was used as a new adsorbent in the micro-matrix solid-phase dispersion process. Single-factor and Box-Behnken designs were used to construct the design space. RESULTS Verification of the experiment demonstrated that the design space is robust. Under optimal conditions, all analytes showed good linearity (R2 > 0.999), high reproducibility (RSD < 2.24%) and stability (RSD < 2.87%), and satisfactory recoveries (95.90-102.31%), which indicated that the established method is reliable and reproducible. Moreover, it has been successfully applied to determine the flavonoids in nine batches of Scutellariae Radix. CONCLUSIONS The results indicate a great potential for analyzing complicated samples especially with small amount and helping to promote the quality control of the sample preparation process for traditional Chinese medicines. HIGHLIGHTS A systematic approach using a facile deep-eutectic-solvent-assisted ultrasonic-synchronized matrix solid-phase dispersion extraction coupled with HPLC for the analysis of flavonoids in Scutellariae Radix has been developed based on the concept of quality by design.
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Affiliation(s)
- Fei Yang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, People's Republic of China
| | - Luyi Jiang
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, People's Republic of China
| | - Hui Mao
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, People's Republic of China
| | - Yanfang Zou And
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, People's Republic of China
| | - Chu Chu
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou, People's Republic of China
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Liceaga AM. Processing insects for use in the food and feed industry. CURRENT OPINION IN INSECT SCIENCE 2021; 48:32-36. [PMID: 34455091 DOI: 10.1016/j.cois.2021.08.002] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 06/13/2023]
Abstract
Although insects are becoming more accepted as potential protein sources for food and feed, the appearance of the insect may be off-putting due to associations of disgust. Edible insects are more likely to be eaten if they are processed into non-recognizable forms. Thus, insects require the use of commercial processing methods that will render the protein suitable for food/feed formulation, while maintaining the safety, nutritional and sensory quality of the final product. Common methods that can be used include lipid extraction, enzymatic proteolysis, commercial thermal processing (e.g. blanching, pasteurization, and commercial sterilization), low-temperature processing (refrigeration and freezing), dehydration, and fermentation technology. Each method has advantages and disadvantages that need to be carefully considered as not all processing methods and/or conditions apply to all edible insects or insect flours. This article provides a brief overview of the most commonly used processing methods applicable for insects destined for food and feed.
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Affiliation(s)
- Andrea M Liceaga
- Protein Chemistry and Bioactive Peptide Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr., 47907, USA.
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Yeerong K, Sriyab S, Somwongin S, Punyoyai C, Chantawannakul P, Anuchapreeda S, Prommaban A, Chaiyana W. Skin irritation and potential antioxidant, anti-collagenase, and anti-elastase activities of edible insect extracts. Sci Rep 2021; 11:22954. [PMID: 34824336 PMCID: PMC8617255 DOI: 10.1038/s41598-021-02382-0] [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: 07/19/2021] [Accepted: 11/09/2021] [Indexed: 11/17/2022] Open
Abstract
This study aimed to investigate antioxidant, anti-aging, and irritation properties of Thai edible insect extracts, including Bombyx mori, Omphisa fuscidentalis, Euconocephalus sp., Patanga succincta, Acheta domesticus, and Lethocerus indicus. Insects were extracted by 2 different methods, including maceration using ethanol or hexane and digestion using DI water. Then the extracts were determined for protein content using bicinchoninic acid assay and antioxidant activities using 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid), 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant power, and ferric thiocyanate assays. Anti-aging activities were investigated by determination of collagenase and elastase inhibitory activities using spectrophotometric assay. Maceration by hexane yielded the highest extract content, whereas aqueous extract from digestion possessed the significantly highest protein content and biological activities (p < 0.05). Interestingly, aqueous extracts of A. domesticus possessed the significantly highest biological activities (p < 0.05) with Trolox equivalent antioxidant capacity value of 8.8 ± 0.1 mmol Trolox/mg, DPPH· inhibition of 19.5 ± 3.8%, equivalent concentration of 12.1 ± 0.7 µM FeSO4/mg, lipid peroxidation inhibition of 31.3 ± 2.4%, collagenase inhibition of 60.8 ± 2.1%, elastase inhibition of 17.0 ± 0.1%, and no irritation effect on chorioallantoic membrane and volunteers. Therefore, aqueous extract of A. domesticus would be suggested for further topical product development.
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Affiliation(s)
- Kankanit Yeerong
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Suwannee Sriyab
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Suvimol Somwongin
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Chanun Punyoyai
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Panuwan Chantawannakul
- Bee Protection Laboratory, Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Songyot Anuchapreeda
- Division of Clinical Microscopy, Department of Medical Technology, Faculty of Associated Medical Sciences, Chiang Mai University, Chiang Mai, 50200, Thailand.,Research Center of Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Adchara Prommaban
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Wantida Chaiyana
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand. .,Research Center of Pharmaceutical Nanotechnology, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand. .,Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, 50200, Thailand.
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Ferreira R, Lourenço S, Lopes A, Andrade C, Câmara JS, Castilho P, Perestrelo R. Evaluation of Fatty Acids Profile as a Useful Tool towards Valorization of By-Products of Agri-Food Industry. Foods 2021; 10:foods10112867. [PMID: 34829147 PMCID: PMC8624466 DOI: 10.3390/foods10112867] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 11/13/2021] [Accepted: 11/15/2021] [Indexed: 12/19/2022] Open
Abstract
Worldwide, the food industry generates a large number of by-products from a wide variety of sources. These by-products represent an interesting and economical source of added value components with potential functionalities and/or bioactivities, which might be explored for industrial purposes, encouraging and promoting the circular economy concept. In this context, the current work aimed to evaluate the fatty acids (FAs) profile using gas chromatography–flame ionization detector (GC–FID) and Fourier Transform Infrared (FTIR), as well as the determination of related health lipid indices (e.g., atherogenic (AI) and thrombogenic (TI)) as a powerful strategy to investigate the potential applications of different agri-food by-products for human nutrition and animal feeding. This work results showed that polyunsaturated fatty acids (PUFAs) are the predominant group in grape pomace (72.7%), grape bunches (54.3%), and brewer’s spent grain (BSG, 59.0%), whereas carrot peels are dominated by monounsaturated fatty acids (MUFAs, 47.3%), and grape stems (46.2%), lees (from 50.8 to 74.1%), and potato peels (77.2%) by saturated fatty acids (SFAs). These findings represent a scientific basis for exploring the nutritional properties of agri-food by-products. Special attention should be given to grape pomace, grape bunches, and BSG since they have a high content of PUFAs (from 54.3 to 72.7%) and lower AI (from 0.11 to 0.38) and TI (from 0.30 to 0.56) indexes, suggesting their potential to provide a variety of health benefits against cardiovascular diseases including well-established hypotriglyceridemia and anti-inflammatory effects, products to which they are added.
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Affiliation(s)
- Rui Ferreira
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
| | - Sílvia Lourenço
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, Av. do Porto de Pesca, 2520-641 Peniche, Portugal;
- CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal;
| | - André Lopes
- OOM—Observatório Oceânico da Madeira, Edifício Madeira Tecnopolo, Piso 0, Caminho da Penteada, 9020-105 Funchal, Portugal;
- CCMAR—Centro de Ciências do Mar, Campus de Gambelas, Universidade do Algarve, 8005-139 Faro, Portugal
| | - Carlos Andrade
- CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208 Matosinhos, Portugal;
- OOM—Observatório Oceânico da Madeira, Edifício Madeira Tecnopolo, Piso 0, Caminho da Penteada, 9020-105 Funchal, Portugal;
| | - José S. Câmara
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
- Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal
| | - Paula Castilho
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
| | - Rosa Perestrelo
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9020-105 Funchal, Portugal; (R.F.); (J.S.C.); (P.C.)
- Correspondence: ; Tel.: +351-291-705224
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Errico S, Spagnoletta A, Verardi A, Moliterni S, Dimatteo S, Sangiorgio P. Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects. Compr Rev Food Sci Food Saf 2021; 21:148-197. [PMID: 34773434 DOI: 10.1111/1541-4337.12863] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 09/13/2021] [Accepted: 10/04/2021] [Indexed: 12/14/2022]
Abstract
Nowadays, it is urgent to produce in larger quantities and more sustainably to reduce the gap between food supply and demand. In a circular bioeconomy vision, insects receive great attention as a sustainable alternative to satisfy food and nutritional needs. Among all insects, Tenebrio molitor (TM) is the first insect approved by the European Food Safety Authority as a novel food in specific conditions and uses, testifying its growing relevance and potential. This review holistically presents the possible role of TM in the sustainable and circular solution to the growing needs for food and nutrients. We analyze all high value-added products obtained from TM (powders and extracts, oils and fatty acids, proteins and peptides, and chitin and chitosan), their recovery processes (evaluating the best ones in technical and environmental terms), their nutritional and economical values, and their biological effects. Safety aspects are also mentioned. TM potential is undoubted, but some aspects still need to be discussed, including the health effects of substances and microorganisms in its body, the optimal production conditions (that affect product quality and safety), and TM capacity to convert by-products into new products. Environmental, economic, social, and market feasibility studies are also required to analyze the new value chains. Finally, to unlock the enormous potential of edible insects as a source of nutritious and sustainable food, it will be necessary to overcome the cultural, psychological, and regulatory barriers still present in Western countries.
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Affiliation(s)
- Simona Errico
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Anna Spagnoletta
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Alessandra Verardi
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Stefania Moliterni
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Salvatore Dimatteo
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
| | - Paola Sangiorgio
- ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Department of Sustainability, Trisaia Research Center, Rotondella, Italy
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43
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Cláudia da Costa Rocha A, José de Andrade C, de Oliveira D. Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Lee JH, Kim TK, Jeong CH, Yong HI, Cha JY, Kim BK, Choi YS. Biological activity and processing technologies of edible insects: a review. Food Sci Biotechnol 2021; 30:1003-1023. [PMID: 34471556 DOI: 10.1007/s10068-021-00942-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/19/2021] [Accepted: 07/01/2021] [Indexed: 10/20/2022] Open
Abstract
The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
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Black Soldier Fly ( Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology. Foods 2021; 10:foods10051048. [PMID: 34064662 PMCID: PMC8151181 DOI: 10.3390/foods10051048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 01/14/2023] Open
Abstract
There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.
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Effects of Hexane on Protein Profile, Solubility and Foaming Properties of Defatted Proteins Extracted from Tenebrio molitor Larvae. Molecules 2021; 26:molecules26020351. [PMID: 33445507 PMCID: PMC7826597 DOI: 10.3390/molecules26020351] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/08/2021] [Accepted: 01/09/2021] [Indexed: 12/05/2022] Open
Abstract
Inclusion of edible insects in human diets is increasingly promoted as a sustainable source of proteins with high nutritional value. While consumer acceptability remains the main challenge to their integration into Western food culture, the use of edible insects as meal and protein concentrate could decrease neophobia. The defatting of edible insects, mostly done with hexane, is the first step in producing protein ingredients. However, its impact on protein profiles and techno-functionality is still unclear. Consequently, this study compares the protein profiles of hexane-defatted and non-hexane-defatted yellow mealworm (Tenebrio molitor) meals and protein extracts, and evaluates the impact of hexane on protein solubility and foaming properties. Results showed that profiles for major proteins were similar between hexane-defatted and non-defatted samples, however some specific content differences (e.g., hexamerin 2) were observed and characterized using proteomic tools. Protein solubility was markedly lower for T. molitor meals compared to protein extracts. A large increase in the foaming capacity was observed for defatted fractions, whereas foam stability decreased similarly in all fractions. Consequently, although the hexane-defatting step was largely studied to produce edible insect protein ingredients, it is necessary to precisely understand its impact on their techno-functional properties for the development of food formulations.
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Hong J, Han T, Kim YY. Mealworm ( Tenebrio molitor Larvae) as an Alternative Protein Source for Monogastric Animal: A Review. Animals (Basel) 2020; 10:ani10112068. [PMID: 33171639 PMCID: PMC7695176 DOI: 10.3390/ani10112068] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/05/2020] [Accepted: 11/06/2020] [Indexed: 12/20/2022] Open
Abstract
Simple Summary Tenebrio molitor (T. molitor) larvae, known as mealworm, have been considered a good protein source for monogastric animals. They have a high quantity and quality of protein content and amino acid profile. The inclusion of T. molitor larvae in broiler diets improved the growth performance without having negative effects on carcass traits and blood profiles in broiler chickens, or had no influence on the growth performance and carcass yield of broiler chickens. The supplementation of T. molitor larvae improved the growth performance and protein utilization of weaning pigs. Furthermore, the replacement of fishmeal with T. molitor larvae resulted in no difference in the growth performance and nutrient digestibility of weaning pigs. However, there are some challenges regarding biosafety, consumer’s acceptance, and price for the use of T. moiltor larvae in animal feed. Consequently, T. molitor larvae could be used as an alternative or sustainable protein source in monogastric animal feed. Abstract Edible insects have been used as an alternative protein source for food and animal feed, and the market size for edible insects has increased. Tenebrio molitor larvae, also known as mealworm and yellow mealworm, are considered a good protein source with nutritional value, digestibility, flavor, and a functional ability. Additionally, they are easy to breed and feed for having a stable protein content, regardless of their diets. Therefore, T. molitor larvae have been produced industrially as feed for pets, zoo animals, and even for production animals. To maintain the nutrient composition and safety of T. molitor larvae, slaughtering (heating or freezing) and post-slaughtering (drying and grinding) procedures should be improved for animal feed. T. molitor larvae are also processed with defatting or hydrolysis before grinding. They have a high quality and quantity of protein and amino acid profile, so are considered a highly sustainable protein source for replacing soybean meal or fishmeal. T. molitor has a chitin in its cuticle, which is an indigestible fiber with positive effects on the immune system. In studies of poultry, the supplementation of T. molitor larvae improved the growth performance of broiler chickens, without having negative effects on carcass traits, whereas some studies have reported that there were no significant differences in the growth performance and carcass yield of broiler chickens. In studies of swine, the supplementation of T. molitor larvae improved the growth performance and protein utilization of weaning pigs. Furthermore, 10% of T. molitor larvae showed greater amino acid digestibility than conventional animal proteins in growing pigs. However, there are some challenges regarding the biosafety, consumer’s acceptance, and price for the use of T. moiltor larvae in animal feed. Consequently, T. molitor larvae could be used as an alternative or sustainable protein source in monogastric animal feed with a consideration of the nutritional values, biosafety, consumer’s acceptance, and market price of T. molitor larvae products.
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Affiliation(s)
- Jinsu Hong
- Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA;
| | - Taehee Han
- Department of Production Animal Medicine, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland;
| | - Yoo Yong Kim
- Department of Agricultural Biotechnology, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea
- Correspondence: ; Tel.: +82-2-878-5838; Fax: +82-2-878-5839
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Gkarane V, Ciulu M, Altmann BA, Schmitt AO, Mörlein D. The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat. Foods 2020; 9:E1235. [PMID: 32899706 PMCID: PMC7555012 DOI: 10.3390/foods9091235] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/25/2020] [Accepted: 09/01/2020] [Indexed: 01/17/2023] Open
Abstract
The aim of this study was to investigate the differences in the volatile profile of meat from chickens fed with alternative protein diets (such as algae or insect) through two different trials. In Trial 1, broiler chicken at one day of age were randomly allocated to three experimental groups: a basal control diet (C) and two groups in which the soybean meal was replaced at 75% (in the starter phase) and 50% (in the grower phase) with partially defatted Hermetia illucens (HI) larvae or Arthrospira platensis (SP). In Trial 2, broiler chickens were housed and reared similar to Trial 1, with the exception that the experimental diets replaced soybean meal with either 100% partially defatted HI or 100% SP. In both trials, chickens were slaughtered at day 35. Per group, 10 chickens were submitted to volatile analysis by using solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analysis. Results in both trials showed that levels of several lipid-derived compounds were found to be lower in chickens fed an HI diet, which could be linked to a possibly lower level of polyunsaturated fatty acid content in HI-fed chicken. In addition, the dietary treatments could be discriminated based on the volatile profile, i.e., the substitution of soy with HI or SP distinctively affected the levels of flavor compounds.
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Affiliation(s)
- Vasiliki Gkarane
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
| | - Marco Ciulu
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
| | - Brianne A. Altmann
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
| | - Armin O. Schmitt
- Breeding Informatics Group, Department of Animal Sciences, Georg-August University, Margarethe von Wrangell-Weg 7, 37075 Göttingen, Germany;
- Center for Integrated Breeding Research (CiBreed), University of Göttingen, Albrecht-Thaer-Weg 3, 37075 Göttingen, Germany
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, Kellnerweg 6, 37077 Göttingen, Germany; (M.C.); (B.A.A.); (D.M.)
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