1
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Park MK, Shin DM, Choi YS. Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins. Food Chem X 2024; 23:101570. [PMID: 39022786 PMCID: PMC11252785 DOI: 10.1016/j.fochx.2024.101570] [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: 03/04/2024] [Revised: 06/03/2024] [Accepted: 06/14/2024] [Indexed: 07/20/2024] Open
Abstract
In this study, the distinctive chemical fingerprints that contribute to the flavor characteristics of various protein materials, such as insects, plant-based protein, and livestock, were investigated. In edible-insects (Tenebrio molitor and Protaetia brevitarsis), aldehydes and cyclic volatile compounds were the predominant volatile components and had distinct flavor characteristics such as cheesy, sharp, green, floral, and sweet. In contrast, the relatively high levels of pyrazines and furans in plant-based protein materials, such as textured vegetable and pea protein. They included unique flavor properties characterized by sweet, fatty, grassy, creamy, and roasted. The primary volatile chemical group detected in livestock protein materials, such as a pork and a beef, was ketones. The pork sample showed specific flavors, such as alcoholic, green, and fruity, while a beef presented distinctive flavor, including creamy, fruity, and alcoholic. Based on the results, this research provided the understanding of the flavor aspects of diverse protein materials.
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Affiliation(s)
- Min Kyung Park
- Food Processing Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Dong-Min Shin
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of Korea
| | - Yun-Sang Choi
- Food Processing Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea
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2
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Cha JY, Han J, Heo J, Yu HH, Kim YJ, Jang HW, Kim MR, Choi YS. Variation of volatile compounds and sensory profile for Protaetia brevitarsis larvae fermented with lactic acid bacteria and yeast. Food Chem 2024; 452:139480. [PMID: 38703738 DOI: 10.1016/j.foodchem.2024.139480] [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: 02/22/2024] [Revised: 04/05/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
This study aimed to investigate the correlation between the composition of volatile compounds, consumer acceptance, and drivers of (dis)liking of Protaetia brevitarsis larvae fermented using lactic acid bacteria and yeast. Volatile compounds were analyzed using HS-SPME-Arrow-GC-MS, and a sensory evaluation was conducted with 72 consumers. A total of 113 volatile compounds were detected, and principal component analysis indicated that the samples could be divided into three groups. The calculated relative odor activity values (ROAV) revealed the presence of 27 compounds (ROAV >1). Volatile compounds with high ROAV were predominantly found during yeast fermentation. The sensory evaluation results indicated a strong correlation between low levels of off-odor intensity and high odor liking, emphasizing that odor profile had a more direct association with consumer acceptance than odor intensity. These findings suggest that yeast fermentation using volatile compounds, which positively influences consumer acceptance, is appropriate for Protaetia brevitarsis larvae.
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Affiliation(s)
- Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - JeongAe Heo
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hwan Hee Yu
- Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Hae Won Jang
- Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea
| | - Mi-Ran Kim
- Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon 14662, Republic of Korea.
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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3
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Jankauskienė A, Kabašinskienė A, Aleknavičius D, Kiseliovienė S, Kerzienė S, Starkutė V, Bartkienė E, Zimkaitė M, Juknienė I, Zavistanavičiūtė P. The Impact of Freeze-Dried Tenebrio molitor Larvae on the Quality, Safety Parameters, and Sensory Acceptability of Wheat Bread. INSECTS 2024; 15:603. [PMID: 39194808 DOI: 10.3390/insects15080603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 08/03/2024] [Accepted: 08/08/2024] [Indexed: 08/29/2024]
Abstract
The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%, 10%, and 15% Tenebrio molitor larvae powder, derived from larvae cultivated on brewery spent grain. A substrate selected for its superior nutritional content and a substrate with agar-agar gels were used. The tests included basic bread tests; sugar, acrylamide, amino, and fatty acid (FA) tests; and sensory acceptability. The results have shown that the acrylamide levels in bread with larvae remained below harmful thresholds, suggesting that using T. molitor can be a safe alternative protein source. The incorporation of powdered T. molitor larvae (p-TMLs) into bread was observed to increase certain sugar levels, such as glucose, particularly at higher larval concentrations. The addition of T. molitor significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread significantly. The FA profile of the bread was altered by the inclusion of p-TMLs, increasing the levels of monounsaturated FAs. Despite the nutritional benefits, higher concentrations of larvae decreased the sensory acceptability of the bread. This suggests that there is a balance to be found between enhancing the nutritional content and maintaining consumer appeal. These findings highlight the potential for using p-TMLs as a sustainable, nutritious ingredient in bread making, although the sensory qualities at higher concentrations might limit consumer acceptance.
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Affiliation(s)
- Agnė Jankauskienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Aistė Kabašinskienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Dominykas Aleknavičius
- Divaks, Private Limited Company (UAB), Vinco Kudirkos g. 22-12, LT-01113 Vilnius, Lithuania
| | - Sandra Kiseliovienė
- Food Institute, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
| | - Sigita Kerzienė
- Department of Physics, Mathematics and Biophysics, Lithuanian University of Health Sciences, Veterinary Academy, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Vytautė Starkutė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Elena Bartkienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Monika Zimkaitė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Ignė Juknienė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
| | - Paulina Zavistanavičiūtė
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes St. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
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4
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Ronoh AK, Serrem CA, Tumwebaze SB, Were GM. Effect of fortifying sorghum and wheat with Longhorn grasshopper ( Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits. Food Sci Nutr 2024; 12:3492-3507. [PMID: 38726424 PMCID: PMC11077179 DOI: 10.1002/fsn3.4018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/21/2023] [Accepted: 01/26/2024] [Indexed: 05/12/2024] Open
Abstract
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.
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Affiliation(s)
- Amos Kipkemoi Ronoh
- Faculty of AgricultureUganda Martyrs UniversityNkoziUganda
- Institute of Food Bioresources TechnologyDedan Kimathi University of TechnologyNyeriKenya
| | - Charlotte Atsango Serrem
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Susan Balaba Tumwebaze
- Department of Forestry, Biodiversity & Tourism, School of Forestry, Environmental and Geographical SciencesMakerere UniversityKampalaUganda
| | - Gertrude Mercy Were
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
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5
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Turan Y, Berber D, Sesal NC. Could insects be an alternative food source? A comprehensive review. Nutr Rev 2024:nuae019. [PMID: 38568990 DOI: 10.1093/nutrit/nuae019] [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: 04/05/2024] Open
Abstract
According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed.
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Affiliation(s)
- Yavuz Turan
- Faculty of Science, Biology Department, Marmara University, İstanbul, Turkey
| | - Didem Berber
- Faculty of Fine Arts, Gastronomy and Culinary Arts Department, Maltepe University, İstanbul, Turkey
| | - Nüzhet Cenk Sesal
- Faculty of Science, Biology Department, Marmara University, İstanbul, Turkey
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6
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Hoon Lee J, Kim YJ, Kim TK, Song KM, Choi YS. Effect of ethanol treatment on the structural, techno-functional, and antioxidant properties of edible insect protein obtained from Tenebrio molitor larvae. Food Chem 2024; 437:137852. [PMID: 37922798 DOI: 10.1016/j.foodchem.2023.137852] [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: 06/29/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 11/07/2023]
Abstract
Edible insect-derived proteins have attracted considerable attention in the food industry owing to their excellent nutritional and bio-functional activities. Herein, ethanol (20, 40, 60, and 80 %)-treated Tenebrio molitor protein (ETMP) was prepared, and its structural, techno-functional, and antioxidant properties were assessed. As the ethanol concentration increased, the molecular weight of the ETMP decreased, and α-helix content decreased whereas that of β-sheet increased, affecting the secondary structure. Ethanol treatment also resulted in changes in the techno-functional properties of edible insect proteins. ETMP showed significant 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical-scavenging activity (p < 0.05), and its antioxidant activity effectively increased the viability of Vero cells damaged by oxidative stress; 20 % ethanol treatment induced the highest antioxidant activity. In conclusion, our results suggest that appropriate ethanol treatment (20 %) increases the antioxidant activity of edible insect proteins, suggesting their potential in food as an alternative protein resource and functional food with excellent antioxidant activity.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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7
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Hoon Lee J, Kim YJ, Choi YJ, Kim TK, Yoon Cha J, Kyung Park M, Jung S, Choi YS. Effect of gamma-ray and electron-beam irradiation on the structural changes and functional properties of edible insect proteins from Protaetia brevitarsis larvae. Food Chem 2024; 434:137463. [PMID: 37742545 DOI: 10.1016/j.foodchem.2023.137463] [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: 07/11/2023] [Revised: 08/31/2023] [Accepted: 09/11/2023] [Indexed: 09/26/2023]
Abstract
Edible insects are regarded as future food sources to replace traditional livestock proteins. However, insect proteins have poor processing properties owing to various structural limitations. We investigated the structure of Protaetia brevitarsis larvae proteins modified by irradiation, and analyzed their resulting processing abilities. Following irradiation with gamma rays and electron beams, the ratio of parallel β-sheets to β-turns changed significantly, and changes in the tertiary protein structures were also confirmed. The polydispersity indices of the proteins remained relatively constant following irradiation, although the zeta potential and mean diameter changed. Furthermore, the pH, protein solubility, surface hydrophobicity, foaming capacity, and emulsion stability were higher than those of the control, whereas the viscosity and foaming stability were lower. Thus, gamma ray and electron beam irradiation clearly lead to changes in the structures of edible insect proteins and improves their processing properties, promoting the industrial utilization of such proteins in the food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yoo-Jeong Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Min Kyung Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Samooel Jung
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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8
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Kępińska-Pacelik J, Biel W, Podsiadło C, Tokarczyk G, Biernacka P, Bienkiewicz G. Nutritional Value of Banded Cricket and Mealworm Larvae. Foods 2023; 12:4174. [PMID: 38002231 PMCID: PMC10670232 DOI: 10.3390/foods12224174] [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: 10/14/2023] [Revised: 11/16/2023] [Accepted: 11/18/2023] [Indexed: 11/26/2023] Open
Abstract
Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was determined according to Association of Official Analytical Chemists. The mineral content was determined by colorimetry and mass spectrometry. Fatty acid methyl esters (FAMEs) were obtained from the samples and separated using a gas chromatography apparatus, coupled with a mass spectrometer. Our research confirmed that insects are a rich source of protein, with ML containing significantly more protein than BC (74.41 and 65.66 g/100 g dry matter (DM), respectively). In terms of the content of macrominerals, ML was significantly richer than BC, especially in terms of magnesium content (8.75 g/100 g DM). In terms of the content of saturated fatty acids, BC contained almost twice as much as ML (40.05 and 24.74% of the sum of fatty acids, respectively). EPA and DHA were only detected in the fat of BC. The presented results prove that both ML and BC can be good sources of protein both in human and companion animal diets. The component that is predominantly high in insects is fat, with a favorable fatty acid profile, especially in terms of polyunsaturated fatty acids. This study contributes new knowledge on the nutritional value of edible insects. In this research, we included three different nitrogen conversion factors for crude protein content. Our results partially confirm previous studies by other authors, although they provide new information on the content of fatty acids.
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Affiliation(s)
- Jagoda Kępińska-Pacelik
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Wioletta Biel
- Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland;
| | - Cezary Podsiadło
- Department of Agroengineering, Division of Irrigation, West Pomeranian University of Technology in Szczecin, Juliusza Słowackiego 17, 71-434 Szczecin, Poland;
| | - Grzegorz Tokarczyk
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland; (G.T.); (P.B.)
| | - Patrycja Biernacka
- Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland; (G.T.); (P.B.)
| | - Grzegorz Bienkiewicz
- Department of Commodity Science, Quality Assessment, Process Engineering and Human Nutrition, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 4, 71-459 Szczecin, Poland;
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9
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Lee SY, Lee DY, Mariano EJ, Yun SH, Lee J, Park J, Choi Y, Han D, Kim JS, Joo ST, Hur SJ. Study on the current research trends and future agenda in animal products: an Asian perspective. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2023; 65:1124-1150. [PMID: 38616880 PMCID: PMC11007299 DOI: 10.5187/jast.2023.e121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/31/2023] [Accepted: 10/31/2023] [Indexed: 04/16/2024]
Abstract
This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, "meat quality" and "probiotics" were the most common, followed by "antioxidants", which have been extensively studied in the past, and "cultured meat", which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles' findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.
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Affiliation(s)
- Seung Yun Lee
- Division of Animal Science, Division of
Applied Life Science (BK21 Four), Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Jr Mariano
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jinmo Park
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Yeongwoo Choi
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dahee Han
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jin Soo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seon-Tea Joo
- Division of Animal Science, Division of
Applied Life Science (BK21 Four), Institute of Agriculture & Life
Science, Gyeongsang National University, Jinju 52828,
Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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10
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Singh S, Bhat HF, Kumar S, Manzoor M, Lone AB, Verma PK, Aadil RM, Papastavropoulou K, Proestos C, Bhat ZF. Locust protein hydrolysates have the potential to enhance the storage stability of cheese. Curr Res Food Sci 2023; 7:100561. [PMID: 37589018 PMCID: PMC10425899 DOI: 10.1016/j.crfs.2023.100561] [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: 05/05/2023] [Revised: 07/10/2023] [Accepted: 08/02/2023] [Indexed: 08/18/2023] Open
Abstract
The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before hydrolysis using alcalase enzyme (3% w/w). The ChCh samples containing LoPHs at the maximum level of 1.5% were evaluated for quality for 3 months (4 ± 1 °C) and subjected to gastrointestinal simulation. Both pre-treatments (Mic and Ult) significantly (P < 0.05) enhanced the antimicrobial and antioxidant activities of the LoPHs (Ult > Mic > Not). The ChCh samples with LoPHs exhibited significantly (P < 0.05) lower means for lipid oxidation (TBARS and free fatty acids), protein oxidation (total-carbonyl content) and microbial counts (psychrophilic, total plate and yeast/moulds) during the storage. A positive effect was found on the sensory quality of ChCh samples after one month of storage. The gastrointestinal simulation improved the antioxidant capacity of the stored ChCh samples. LoPHs can be used as a novel bio-preservative for cheese.
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Affiliation(s)
- Shubam Singh
- Livestock Products Technology, SKUAST, Jammu, India
| | | | - Sunil Kumar
- Livestock Products Technology, SKUAST, Jammu, India
| | - Mehnaza Manzoor
- Fermentation and Microbial Biotechnology Division, CSIR-Indian Institute of Integrative Medicine, Jammu, India
| | | | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Konstadina Papastavropoulou
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, Greece
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11
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Lee JH, Kim TK, Kim YJ, Kang MC, Song KM, Kim BK, Choi YS. Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae. Food Chem X 2023; 18:100722. [PMID: 37397222 PMCID: PMC10314139 DOI: 10.1016/j.fochx.2023.100722] [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: 10/24/2022] [Revised: 05/11/2023] [Accepted: 05/23/2023] [Indexed: 07/04/2023] Open
Abstract
Edible insects are promising future food resources globally. Herein, the structural, physicochemical, and bio-functional properties of edible insect protein isolates (EPIs) extracted from Protaetia brevitarsis larvae were investigated. The results showed that EPIs have a high total essential amino acid content; moreover, β-sheet is the major secondary protein structure. The EPI protein solution was highly soluble and electrically stable and did not aggregate easily. In addition, EPIs exhibited immune-enhancing properties; EPI treatment of macrophages induced the activation of macrophages and consequently promoted the production of pro-inflammatory mediators (NO, TNF-α, and IL-1β). Moreover, macrophage activation of EPIs was confirmed to occur through the MAPK and NF-κB pathways. In conclusion, our results suggest that the isolated P. brevitarsis protein can be fully utilized as a functional food material and alternative protein source in the future food industry.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yun Jeong Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Min-Cheol Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Kyung-Mo Song
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
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Yong HI, Kim TK, Cha JY, Lee JH, Kang MC, Jung S, Yun-Sang C. Effects of edible insect extracts on the antioxidant, physiochemical, and microbial properties of Tteokgalbi during refrigerated storage. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Protective effects of edible insect protein extracts from Protaetia brevitarsis against H2O2-induced oxidative stress in mouse C2C12 myoblast cells. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102396] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Lee JH, Kim TK, Yong HI, Cha JY, Song KM, Lee HG, Je JG, Kang MC, Choi YS. Peptides inhibiting angiotensin-I-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification. Food Chem 2023; 399:133897. [DOI: 10.1016/j.foodchem.2022.133897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 08/02/2022] [Accepted: 08/06/2022] [Indexed: 10/15/2022]
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15
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Effect of the double heating cycle on the thermal gelling properties of vicilin fractions from soy, mung bean, red bean and their mixture with soy glycinin. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kim TK, Kim YJ, Kim J, Yun HJ, Kang MC, Choi YS. Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion. Foods 2022; 11:foods11213354. [PMID: 36359967 PMCID: PMC9654085 DOI: 10.3390/foods11213354] [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: 10/04/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/16/2022] Open
Abstract
Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.
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Physicochemical characteristics and aroma patterns of oils prepared from edible insects. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Kim TK, Lee JH, Yong HI, Kang MC, Cha JY, Chun JY, Choi YS. Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetiaillucens Larvae. Foods 2022; 11:1400. [PMID: 35626970 PMCID: PMC9140877 DOI: 10.3390/foods11101400] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 12/03/2022] Open
Abstract
In this study, we investigated the effects of various defatting methods, including organic solvent (aqueous, acetone, ethanol, and hexane) extraction and physical (cold pressure) extraction, on the nutritional, physicochemical, and functional properties of proteins extracted from Hermetia illucens larvae. The total essential amino acid contents were higher with cold pressure protein extraction than other treatments. The surface hydrophobicity with cold pressure treatment was the lowest, and there were no significant differences among the other treatments. The protein solubility after defatting with organic solvent was higher than for other treatments. The nonreduced protein band at 50 kDa of the defatted protein prepared using organic solvent was fainter than in the cold pressure treatment. The cold pressure-defatted protein showed the highest emulsifying capacity, and the water extracted protein showed the lowest emulsifying capacity. Although organic solvents may be efficient for defatting proteins extracted from insects, organic solvents have detrimental effects on the human body. In addition, the organic solvent extraction method requires a considerable amount of time for lipid extraction. Based on our results, using cold pressure protein extraction on edible insect proteins is ecofriendly and economical due to the reduced degreasing time and its potential industrial applications.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Jae-Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Min-Cheoul Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Ji Yeon Chun
- Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea;
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
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