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Bogusz R, Bryś J, Onopiuk A, Pobiega K, Tomczak A, Kowalczewski PŁ, Rybak K, Nowacka M. The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm ( Tenebrio molitor L.) Larvae. Molecules 2024; 29:3679. [PMID: 39125083 PMCID: PMC11314216 DOI: 10.3390/molecules29153679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2024] [Revised: 07/31/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024] Open
Abstract
The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Pobiega
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Aneta Tomczak
- Department of Food Analysis and Biochemistry, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 28, 60-623 Poznan, Poland;
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
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Hu X, Zhang H, Pang Y, Cang S, Wu G, Fan B, Liu W, Tan H, Luo G. Performance of feeding black soldier fly (Hermetia illucens) larvae on shrimp carcasses: A green technology for aquaculture waste management and circular economy. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 928:172491. [PMID: 38621532 DOI: 10.1016/j.scitotenv.2024.172491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/17/2024]
Abstract
Over 944 thousand tonnes of shrimp carcasses are produced worldwide during the shrimp production cycle, and black soldier fly larvae (BSFL) are a potential solution for this shrimp carcass accumulation. In this study, we evaluated the performance of BSFL feeding on shrimp carcasses. Six combinations of wheat bran and shrimp carcass powder (with replacement increments of 20 %) and one whole shrimp carcasses treatment were tested. The bioconversion rate (27.15 ± 3.66 %; p = 0.001), crude protein (55.34 ± 1.27 %; p < 0.001), and crude lipid (14.37 ± 1.86 %; p = 0.007) values of BSFL reared on whole shrimp carcasses were significantly higher than those of BSFL reared on wheat bran. Increasing the shrimp carcass amount in the feeding media resulted in significant increases in BSFL docosahexaenoic acid (with the highest value occurring for BSFL reared on whole shrimp carcasses; 1.46 ± 0.09 %; p < 0.001). Conversely, BSFL docosahexaenoic acid was not detected for BSFL reared on wheat bran. The detected heavy metal concentrations in BSFL were below the limits of the published international guidelines for animal feed. In the obtained BSFL, Salmonella was not detected, and the mould count was <10 CFU/g. The total bacterial count (Lg transformation) of obtained BSFL ranged from 7.88 to 8.07 CFU/g, and no significant differences among all treatments (p = 0.424). Overall, this study demonstrates that BSFL-based bioconversion presents a resource recovery technology for converting shrimp carcasses into high-value nutritional biomass.
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Affiliation(s)
- Xin Hu
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China
| | - Haixin Zhang
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China
| | - Yun Pang
- Innovative Recirculating Aquaculture Systems (Nanjing) Co., Ltd, Nanjing 210019, Jiangsu, China
| | - Shengnan Cang
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China
| | - Gaopeng Wu
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China
| | - Baojie Fan
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China
| | - Wenchang Liu
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China; Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture Animals, Shanghai 201306, China; Key Laboratory of Freshwater Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China
| | - Hongxin Tan
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China; Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture Animals, Shanghai 201306, China; Key Laboratory of Freshwater Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China
| | - Guozhi Luo
- Shanghai Engineering Research Center of Aquaculture, Shanghai Ocean University, Shanghai 201306, China; Shanghai Collaborative Innovation Center for Cultivating Elite Breeds and Green-culture of Aquaculture Animals, Shanghai 201306, China; Key Laboratory of Freshwater Aquatic Germplasm Resources, Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China.
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Dörper A, Berman HM, Gort G, van Harn J, Dicke M, Veldkamp T. Effects of different black soldier fly larvae products on slow-growing broiler performance and carcass characteristics. Poult Sci 2024; 103:103481. [PMID: 38340663 PMCID: PMC10869907 DOI: 10.1016/j.psj.2024.103481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 01/15/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024] Open
Abstract
Black soldier fly (BSF) larvae have gained significant attention as ingredients for poultry feed to improve value chain circularity and sustainability. Black soldier fly larvae contain bioactive compounds which can potentially improve broiler health and thereby performance. However, the functionality of bioactive compounds likely depends on how larvae are processed prior to feeding and to which extent larvae products are included in the diet. This may explain the variable results reported in literature on broiler performance and carcass characteristics when feeding them different types of BSF larvae products at different inclusion levels. Therefore, the present research aimed to investigate the effects of different BSF larvae products and inclusion levels in diets on performance and carcass characteristics of slow-growing broilers. The experiment started with 1,728 one-day-old slow-growing male broilers (Hubbard JA757). Nine dietary treatments were used, each replicated eight times. One group of broilers was given a control diet. The following BSF larvae products were investigated: live larvae, a combination of BSF larvae meal and oil mimicking the nutritional composition of the live larvae, and BSF larvae meal and oil separately. All insect products were tested at two inclusion levels. All diet programs were nutritionally comparable (isoenergetic and based on balanced levels of digestible essential amino acids). During the 7-wk trial, several performance parameters and carcass characteristics were measured. The results show that comparable or better broiler performance was achieved with the inclusion of BSF larvae products in the diets compared to the control. Based on the feed conversion ratio (FCR), the unprocessed larvae product and the highest inclusion level led to the most favorable results. Carcass characteristics remained unchanged when BSF larvae products were used in the diets compared to the control group, indicating favorable production output. The BSF larvae products investigated seem suitable feed ingredients for broilers at the current levels tested, generating performance benefits.
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Affiliation(s)
- Anna Dörper
- Laboratory of Entomology, Wageningen University & Research, Wageningen, 6700AA, the Netherlands.
| | - Henrieke M Berman
- Laboratory of Entomology, Wageningen University & Research, Wageningen, 6700AA, the Netherlands; Animal Nutrition Group, Wageningen University & Research, Wageningen, 6700AH, the Netherlands
| | - Gerrit Gort
- Biometris, Wageningen University & Research, Wageningen, 6700AA, the Netherlands
| | - Jan van Harn
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, 6700AH, the Netherlands
| | - Marcel Dicke
- Laboratory of Entomology, Wageningen University & Research, Wageningen, 6700AA, the Netherlands
| | - Teun Veldkamp
- Wageningen Livestock Research, Wageningen University & Research, Wageningen, 6700AH, the Netherlands
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Bogusz R, Bryś J, Onopiuk A, Rybak K, Witrowa-Rajchert D, Nowacka M. Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods. Molecules 2023; 28:8121. [PMID: 38138608 PMCID: PMC10745468 DOI: 10.3390/molecules28248121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 12/24/2023] Open
Abstract
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.
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Affiliation(s)
- Radosław Bogusz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland;
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
| | - Małgorzata Nowacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland; (R.B.); (K.R.)
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Hurtado-Ribeira R, Villanueva-Bermejo D, García-Risco MR, Hernández MD, Sánchez-Muros MJ, Fornari T, Vázquez L, Martin D. Evaluation of the interrelated effects of slaughtering, drying, and defatting methods on the composition and properties of black soldier fly ( Hermetia illucens) larvae fat. Curr Res Food Sci 2023; 7:100633. [PMID: 38034945 PMCID: PMC10681923 DOI: 10.1016/j.crfs.2023.100633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/21/2023] [Accepted: 11/02/2023] [Indexed: 12/02/2023] Open
Abstract
The interrelated effect of different slaughtering, drying and defatting methods of black soldier fly larvae (BSFL) on the lipid composition and properties of the fat was studied. Blanching and freezing were compared as slaughtering methods, oven or freeze-drying as drying methods, and mechanical pressing or supercritical fluid extraction (SFE) as defatting methods. The different modes of slaughtering, drying, and defatting, along with both binary and ternary interactions caused significant effects on processes yields, lipid composition, moisture content and thermal properties. Thus, considering the defatting degree and the yield in total valued products (defatted meal plus fat), the combination of blanching, freeze-drying plus mechanical pressing was the worst option (51.2% and 87.5%, respectively). In contrast, the other combinations demonstrated better and comparable efficiency, although SFE is preferable for defatting (83.2% and 96.9%, respectively). The content of major fatty acids (lauric, palmitic and myristic acids) was significantly affected by the BSFL treatments, although with unsignificant impact on the total saturated fatty acids content. To preserve the integrity of the fat, the combination of blanching and oven-drying was preferred, as non-thermal methods of slaughtering and drying caused intense lipolysis, releasing free fatty acids (FFA) in the range of 18.6-23.5%. To achieve the lowest moisture content in the fats (≤0.1%), oven-drying with mechanical pressing were desired, regardless of the slaughtering method; while values > 1% were reached for freezing, freeze-drying and SFE. Both differences in FFA and moisture contents caused different thermal behaviors in the samples. Specially, the melting temperature was lower for samples with higher FFA and moisture contents, with a notable difference when freezing, freeze-drying and SFE were combined (14.5 °C vs 30.6 °C, as the mean value for the rest of samples). The different modes of processing did not affect the minor lipid compounds. Therefore, the modes employed for slaughtering, drying, and defatting of BSFL determine, either individually or in combination, the process yields, composition, and properties of the fat.
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Affiliation(s)
- Raúl Hurtado-Ribeira
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - David Villanueva-Bermejo
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Mónica R. García-Risco
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - M. Dolores Hernández
- Instituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA), Estación de Acuicultura Marina, Puerto de San Pedro Del Pinatar, 30740, Murcia, Spain
| | | | - Tiziana Fornari
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Luis Vázquez
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
| | - Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de La Alimentación (CIAL) (CSIC–UAM), 28049, Madrid, Spain
- Sección Departamental de Ciencias de La Alimentación. Facultad de Ciencias, Universidad Autónoma de Madrid, 28049, Madrid, Spain
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