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Oh E, Kang Y, Cho I, Koh J, Park WJ, Kim Y. Anti-inflammatory and anti-hyperglycemia effects of mealworm (Tenebrio molitor larvae) protein extracted by four methods: alkali, salt, enzyme, and screw press. J Food Sci 2024; 89:5280-5292. [PMID: 39165222 DOI: 10.1111/1750-3841.17291] [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: 03/09/2024] [Revised: 07/15/2024] [Accepted: 07/19/2024] [Indexed: 08/22/2024]
Abstract
The use of edible insect protein in food products is contingent on their biological effects. Conventional protein extraction methods are not only time-consuming and costly but also energy-intensive. There is a need for alternative techniques that maintain the bioactivities of insect proteins and are environmentally sustainable. This study compares the health functionality of mealworm (Tenebrio molitor larvae) concentrates obtained by conventional methods-alkali and salt (MS) extraction-and nonconventional methods-enzyme (ME) and screw press (MP)-to enhance their applicability despite lower protein concentration. Overall, MP exhibited the highest essential amino acids content, whereas ME showed the highest in vitro digestibility, total phenolic contents, and antioxidant capacities among all the concentrates. ME also had a significant cell proliferative capacity at concentrations ≥500 µg/mL. MS significantly inhibited tumor necrosis factor-alpha and interleukin-1beta secretion in lipopolysaccharide-treated Hep3B cells compared to other samples. As for anti-hyperglycemia effects, treatment with MS and ME for 2 and 5 min significantly increased the p-Akt/Akt ratio (MS, 1.34- and 1.61-fold; ME, 2.26- and 2.70-fold, respectively). In conclusion, enzyme treatment enhanced nutritional value and antioxidant capacity, whereas salt treatment potentially contributed to anti-inflammatory and anti-hyperglycemia activities. Hybrid extraction techniques combining conventional and nonconventional methods are suggested based on target applications, considering health benefits, environmental impact, costs, and efficiencies. PRACTICAL APPLICATION: Four mealworm protein extraction methods (alkali/salt/enzyme/screw press) were compared for their nutritional and biological properties. Alkali extraction enhanced protein content, enzyme treatment improved nutritional value and antioxidant capacity, and salt-assisted extraction exhibited immunomodulatory effects in vitro. Notably, enzyme and salt treatments produced protein concentrates with significant antidiabetic and anti-hyperglycemic properties.
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Affiliation(s)
- Eunyoung Oh
- Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea
- Interdisciplinary Program in Sustainable Living System, Graduate School, Korea University, Seoul, South Korea
| | - Yeeun Kang
- Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea
- Interdisciplinary Program in Sustainable Living System, Graduate School, Korea University, Seoul, South Korea
| | - Insang Cho
- Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea
- Interdisciplinary Program in Sustainable Living System, Graduate School, Korea University, Seoul, South Korea
| | - Jeewon Koh
- Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea
| | - Woo-Jae Park
- Department of Biochemistry, Chung-Ang University College of Medicine, Chung-Ang University, Seoul, South Korea
| | - Yookyung Kim
- Department of Human Ecology, Graduate School, Korea University, Seoul, South Korea
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2
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Choi N, Park S, Park Y, Park G, Oh S, Kim YA, Lim Y, Jang S, Kim Y, Ahn KS, Feng X, Choi J. Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties. Food Sci Anim Resour 2024; 44:817-831. [PMID: 38974719 PMCID: PMC11222701 DOI: 10.5851/kosfa.2024.e17] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/11/2024] [Accepted: 02/13/2024] [Indexed: 07/09/2024] Open
Abstract
In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Allomyrina dichotoma, and Gryllus bimaculatus) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.
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Affiliation(s)
- Nayoung Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sanghun Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Yunhwan Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Gyutae Park
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Sehyuk Oh
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Yun-a Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Youngho Lim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Soyoung Jang
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Youngjin Kim
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
| | - Ki-Su Ahn
- Chungcheongbuk-do Research and Extension
Services, Cheongju 28130, Korea
| | - Xi Feng
- Department of Nutrition, Food Science, and
Packaging, San Jose State University, San Jose, CA 95192,
United States
| | - Jungseok Choi
- Department of Animal Science, Chungbuk
National University, Cheongju 28644, Korea
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Bongiorno D, Giosuè C, Indelicato S, Avellone G, Maniaci G, Del Core M, D'Agostino F. Helix aspersa aspersa flour: An evaluation for dietary supplementation. Heliyon 2024; 10:e33373. [PMID: 39022109 PMCID: PMC11253521 DOI: 10.1016/j.heliyon.2024.e33373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 06/19/2024] [Accepted: 06/20/2024] [Indexed: 07/20/2024] Open
Abstract
This study assesses the nutritional composition and safety of lab-produced snail flour derived from Helix aspersa aspersa, an herbivorous pulmonated gastropod mollusc that occupies various trophic levels in food chains. Our analysis focused on key nutritional aspects, including moisture, ash, protein, and fat contents. Contaminant analysis on the powder showed levels below detectable limits for PAHs, PCBs, PBDEs. The heavy metal concentration was found to be either on par with or lower than values reported in existing literature, indicating the safety of these snail powders for human consumption. Our results revealed a notable presence of polyunsaturated fatty acids and essential amino acids and strongly support the idea that snail powders can serve as sustainable protein sources in both human and animal diets.
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Affiliation(s)
- David Bongiorno
- Department of Biological, Chemical and Pharmaceutical Science and Technology, University of Palermo, Palermo, 90123, Italy
| | - Cristina Giosuè
- Institute for Anthropic Impacts and Sustainability in the Marine Environment, National Council of Research (IAS-CNR), Lungomare Cristoforo Colombo 4521, Loc. Addaura, Palermo, 90149, Italy
| | - Serena Indelicato
- Department of Biological, Chemical and Pharmaceutical Science and Technology, University of Palermo, Palermo, 90123, Italy
| | - Giuseppe Avellone
- Department of Biological, Chemical and Pharmaceutical Science and Technology, University of Palermo, Palermo, 90123, Italy
| | - Giuseppe Maniaci
- Department of Agricultural Food and Forestry Sciences, University of Palermo, Palermo, 90128, Italy
| | - Marianna Del Core
- Institute of Anthropic Impacts and Sustainability in the Marine Environment (IAS), National Research Council of Italy (IAS-CNR), Trapani, 91021, Italy
| | - Fabio D'Agostino
- Institute of Anthropic Impacts and Sustainability in the Marine Environment (IAS), National Research Council of Italy (IAS-CNR), Trapani, 91021, Italy
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Umebara I, Akutsu K, Kubo M, Iijima A, Sakurai R, Masutomi H, Ishihara K. Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets ( Acheta domesticus) Reared on Apple By-Products. Foods 2024; 13:1668. [PMID: 38890896 PMCID: PMC11172300 DOI: 10.3390/foods13111668] [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: 04/02/2024] [Revised: 05/08/2024] [Accepted: 05/23/2024] [Indexed: 06/20/2024] Open
Abstract
Edible crickets have recently been used as a new alternative protein source with high nutritional value. The nutritional and flavor-related value of edible crickets varies greatly depending on the species, growth conditions and processing conditions. However, few studies have investigated the effects of the diet fed to crickets during their growth phase on flavor. Therefore, in this study, we characterized the flavor-related factors of powder from crickets reared on apple by-products (ACP) by comparing them with those of powder from crickets reared on a control diet (CCP). The fatty acid composition and volatile compounds of each powder were determined using gas chromatography and mass spectrometry, followed by sensory analysis and color measurement. A decrease in unsaturated fatty acids, specifically γ-linolenic acid, α-linolenic acid, arachidonic acid and docosahexaenoic acid, was observed in ACP. A total of 50 volatile compounds were identified, of which 11 were present in only ACP, while 39 were found in both powders. The sensory analysis showed that the overall balance score of ACP was higher than that of CCP, and according to the color measurements, ACP was darker than CCP. These differences between CCP and ACP might have been due to the differences in the chemical composition of the diets fed to the crickets during their growth phase. The results of this study suggest that one of the factors determining the food value of edible crickets, especially in terms of flavor, is the diet they are fed during their growth phase.
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Affiliation(s)
- Io Umebara
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Keiko Akutsu
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Misako Kubo
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Akihiro Iijima
- FUTURENAUT Co., Ltd., 1300 Kaminamienomachi, Takasaki 370-0801, Gunma, Japan; (A.I.); (R.S.)
| | - Ren Sakurai
- FUTURENAUT Co., Ltd., 1300 Kaminamienomachi, Takasaki 370-0801, Gunma, Japan; (A.I.); (R.S.)
| | - Hirofumi Masutomi
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
| | - Katsuyuki Ishihara
- Research and Development Division, Calbee, Inc., 23-6 Kiyohara-Kogyodanchi, Utsunomiya 321-3231, Tochigi, Japan; (I.U.); (K.I.)
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Mazı IB. Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages. FOOD SCI TECHNOL INT 2024:10820132241254976. [PMID: 38751138 DOI: 10.1177/10820132241254976] [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: 05/21/2024]
Abstract
This study was conducted to determine the variation in the chemical composition of flours derived from Locusta migratoria at two distinct developmental stages: the fourth instar and adult stages. Adult locust flour exhibited approximately two times higher fat content, similar protein content, ash content, CHNS elemental composition, and 45.7% lower total phenolic content compared to fourth instar locust flour. The flour from the adult locust was lighter, more red, and yellow than the fourth instar locust flour. Nineteen fatty acids were detected in both flours, with oleic acid, palmitic acid, and linoleic acid being the major ones. The ΣPUFA/ΣSFA of fourth instar and adult locusts was 0.82 and 0.78, respectively. The ratio of ω-6/ω-3 fatty acids was 2.1 for the fourth instar locust flour and 1.7 for the adult locust flour. Apart from gamma-aminobutyric acid (GABA), similar amino acids were found in both the flours. However, significant differences were detected in the levels of some of these amino acids between the fourth instar and adult locust flours. Of particular interest, adult locust flour showcased a GABA content of 25.4 mg/100 g dry weight, making it a valuable alternative protein source in developing innovative and nutritious food products.
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Affiliation(s)
- Işıl Barutçu Mazı
- Department of Food Engineering, Agricultural Faculty, Ordu University, Ordu, Turkey
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6
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Sánchez-Estrada MDLL, Aguirre-Becerra H, Feregrino-Pérez AA. Bioactive compounds and biological activity in edible insects: A review. Heliyon 2024; 10:e24045. [PMID: 38293460 PMCID: PMC10825307 DOI: 10.1016/j.heliyon.2024.e24045] [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: 10/26/2023] [Revised: 12/09/2023] [Accepted: 01/02/2024] [Indexed: 02/01/2024] Open
Abstract
New strategies to combat hunger are a current and urgent demand. The increase in population has generated a high demand for products and services that affect food production, cultivation areas, and climate. Viable and sustainable alternative sources have been sought to meet food quality requirements. In this context, edible insects are a good source of macro-nutrients, and bioactive compounds confer biological properties that improve their nutritional aspects and benefit human health. This review aims to present the benefits and contributions of edible insects from the point of view of the biological contribution of macronutrients, and bioactive compounds, as well as consider some anti-nutritional aspects reported in edible insects. It was found that insects possess most of the macronutrients necessary for human life and are rich in bioactive compounds commonly found in plants. These bioactive compounds can vary significantly depending on the developmental stage, diet, and species of edible insects. However, they also contain phytochemicals in which anti-nutrients predominate, which can adversely affect humans with allergenic reactions or reduced nutrient viability when consumed in high amounts or for prolonged periods. Hydrocyanide, oxalates, soluble oxalate, and phytate are the most studied anti-nutrients. However, the doses at which they occur are far below the limits in foods. In addition, anti-nutrient levels decrease significantly in processing, such as oven-drying and defatting methods. However, there are few studies, so more trials are needed to avoid generalizing. Therefore, edible insects can be considered complete food.
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Affiliation(s)
- María de la Luz Sánchez-Estrada
- Center of Applied Research in Biosystems (CARB-CIAB), School of Engineering, Autonomous University of Querétaro-Campus Amazcala, Carretera Amazcala-Chichimequillas Km 1.0, C.P 76265 El Marqués, Querétaro, Mexico
| | - Humberto Aguirre-Becerra
- Center of Applied Research in Biosystems (CARB-CIAB), School of Engineering, Autonomous University of Querétaro-Campus Amazcala, Carretera Amazcala-Chichimequillas Km 1.0, C.P 76265 El Marqués, Querétaro, Mexico
| | - Ana Angélica Feregrino-Pérez
- Center of Applied Research in Biosystems (CARB-CIAB), School of Engineering, Autonomous University of Querétaro-Campus Amazcala, Carretera Amazcala-Chichimequillas Km 1.0, C.P 76265 El Marqués, Querétaro, Mexico
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Cantalapiedra F, Juan-García A, Juan C. Perception of Food Safety Associated with Entomophagy among Higher-Education Students: Exploring Insects as a Novel Food Source. Foods 2023; 12:4427. [PMID: 38137231 PMCID: PMC10743155 DOI: 10.3390/foods12244427] [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: 11/06/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Edible insects can diversify diets, improve livelihoods, contribute to food and nutrition security, and have a smaller ecological impact. The European Union has categorized insects as novel food, and recently, in 2021 and 2022, two species, Tenebrio molitor and Acheta domesticus, were authorized for commercialization. The acceptance and perception of food risk derived from insect consumption vary depending on factors impacting insect consumption acceptability, including neophobic tendencies, gender differences, familiarity, and gastronomic perceptions. The aim of this work was to evaluate the perception and acceptance of edible insects by exploring these factors. This study was carried out on higher-education students from universities in Valencia (Spain). The students recognized insects' high nutritional value, particularly protein content, and had varying levels of knowledge about specific nutritional components. In terms of labeling and marketing, removing health and sustainability benefits from packaging can improve consumer responses. Most respondents prefer clear labeling of insect derivatives, quality certification seals, and complete information about insect content. Students consider marketing and knowledge to be significant influencers of insect consumption. In summary, this text highlights the multifaceted nature of insect consumption acceptability. These insights offer valuable perspectives on insect consumption dynamics.
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Affiliation(s)
- Fernando Cantalapiedra
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; (F.C.); (C.J.)
- Veterinary Area of Public Health Center (CSP) Manises (Conselleria Sanitat-Generalitat Valenciana), C. Ceramista Alfons Blat s/n, Manises, 46940 Valencia, Spain
| | - Ana Juan-García
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; (F.C.); (C.J.)
| | - Cristina Juan
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain; (F.C.); (C.J.)
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Norsa L, Agostoni C, Capriati T, Campanozzi A, Diamanti A, Lezo A, Gandullia P, Spagnuolo MI, Romano C. Novel insect-based child nutrition: the position of the nutritional committee of the Italian society of pediatric gastroenterology, hepatology and nutrition (SIGENP). Ital J Pediatr 2023; 49:161. [PMID: 38041096 PMCID: PMC10693123 DOI: 10.1186/s13052-023-01565-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Accepted: 11/21/2023] [Indexed: 12/03/2023] Open
Abstract
BACKGROUND The European Union (EU) approved the placement on European market of insect-based novel foods. Those foods were defined safe for the consumption for all European population, including children. MAIN BODY The nutrition committee of the Italian society of Paediatric Hepatology and Nutrition (SIGENP) performed literature research to understand benefits and risk of those use of those NF for Italian children. A special attention was reserved to the European Food Safety Agency (EFSA) reports upon which those novel insect-based were approved. CONCLUSIONS Based on the current knowledge, despite a possible ecological advantage, the group of expert suggests additional researches before pronouncing on a possible use for children diet, because of insufficient evidence on nutritional benefits and possible food allergies.
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Affiliation(s)
- Lorenzo Norsa
- Pediatric Hepatology, Gastroenterology and Transplantation ASST Papa Giovanni XXIII, Piazza Oms 1, 24127, Bergamo, Italy.
| | - Carlo Agostoni
- Pediatric Unit, Fondazione IRCCS Ca' Granda Ospedale Maggiore Policlinico, University of Milan, Milan, Italy
| | - Teresa Capriati
- Gastroenterology and Nutritional Rehabilitation, Bambino Gesù Children's Hospital, Rome, Italy
| | - Angelo Campanozzi
- Pediatrics, Department of Medical and Surgical Sciences, University of Foggia, Foggia, Italy
| | - Antonella Diamanti
- Gastroenterology and Nutritional Rehabilitation, Bambino Gesù Children's Hospital, Rome, Italy
| | - Antonella Lezo
- Dietetic and Clinical Nutrition Unit, Pediatric Hospital Regina Margherita, University of Turin, Turin, Italy
| | - Paolo Gandullia
- Pediatric Gastroenterology and Endoscopy Unit, Institute "Giannina Gaslini", Genoa, Italy
| | - Maria Immacolata Spagnuolo
- Department of Translational Medical Sciences - Section of Pediatrics, University of Naples "Federico II", Naples, Italy
| | - Claudio Romano
- Pediatric Gastroenterology and Cystic Fibrosis Unit, Department of Human Pathology in Adulthood and Childhood "G. Barresi", University of Messina, Messina, Italy
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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: 4] [Impact Index Per Article: 4.0] [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 H, Chumroenphat T, Boonarsa P, Yahuafai J, Wrigley C, Siriamornpun S. Evaluation of Roasting and Grilling Effects on Chemical Composition, Volatile Profiles, and Toxicity of Stink Bugs ( Tessaratoma papillosa): Implications for Utilization as Functional Food Ingredients. Foods 2023; 12:3053. [PMID: 37628053 PMCID: PMC10453842 DOI: 10.3390/foods12163053] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 08/11/2023] [Accepted: 08/13/2023] [Indexed: 08/27/2023] Open
Abstract
The stink bug (Tessaratoma papillosa) is a highly popular edible insect in Thai traditional cuisine, but little research has investigated the effects of heat treatment on the quality of stink bugs. Therefore, we aimed to evaluate the effects of roasting and grilling on the chemical changes and volatile compounds of late nymph and adult stink bugs. In general, all treated samples showed increases in phenolic acid, tocopherols, and amino acid contents and a decrease in the content of fiber compared with raw stink bugs (p < 0.05). Cinnamic acid significantly increased by over 200% in late nymph insects and 30% in adult insects after roasting, whereas syringic acid decreased after cooking (p < 0.05). The most predominant volatile compound found in all samples was 5-methyl-octadecane and it decreased after cooking, while volatile alkane compounds increased after cooking. The processed sample extracts showed higher toxicity on oral cancer KB and cervical cancer Hela cells than on Vero cells. We have demonstrated that different cooking methods affected the chemical components which may result in quality attributes if stink bug is to be used as a functional ingredient/food. It may be helpful to improve the nutritional and functional values of stink bugs during deep processing.
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Affiliation(s)
- Hua Li
- Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
| | - Theeraphan Chumroenphat
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
| | - Parinya Boonarsa
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
| | - Jantana Yahuafai
- Clinical Research Section, Division of Research and Academic Support, National Cancer Institute, Bangkok 10400, Thailand
| | - Colin Wrigley
- Center for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane 4067, Australia
| | - Sirithon Siriamornpun
- Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
- Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
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