Edible insects have been proposed as a good source of different nutrients including protein. However, the nutritional value of edible insects could be affected by several factors that must be considered in order to enhance their potential application in food. In this work, the effect of feeding two different diets, alfalfa and maize green fodder, on the chemical composition of edible grasshopper (Sphenarium purpurascens) consumed in Mexico was assessed. The dry matter, crude protein content, amino acid profile, in vitro protein digestibility, crude fat, and insoluble fiber content differed significantly between grasshoppers fed with alfalfa and maize (p-value < 0.05). Grasshoppers fed with alfalfa showed an increment of 10% in essential amino acid index and biological value compared to grasshopper fed with maize green fodder. Our results demonstrate that the nutritional composition of edible grasshopper S. purpurascens can be modified through diet resulting in an increase in its nutritional value. Contenido nutricional de chapulín comestible (Sphenarium purpurascens) alimentado con alfalfa (Medicago sativa) y maíz (Zea mays) RESUMEN Los insectos comestibles son considerados una gran fuente de nutrientes. Sin embargo, la composición nutricional de los insectos comestibles puede verse afectada por diferentes factores que deben ser considerados para aumentar su consumo. En este trabajo, se revisó el efecto de dos diferentes dietas, alfalfa y forraje de maíz, en la composición nutricional del chapulín comestible (Sphenarium purpurascens) consumido en México. Se obtuvieron valores significativamente diferentes (valor p < 0.05) en el contenido de proteína, el perfil de aminoácidos, la digestibilidad de proteína in vitro, y en el contenido de grasa y de fibra insoluble. El chapulín alimentado con alfalfa mostró un incremento del 10% en el índice de aminoácidos esenciales y el valor biológico comparado con el chapulín alimentado con maíz. Estos resultados indican que la composición nutricional de chapulín S. purpurascens puede ser modificada a través de la dieta para obtener un mayor valor nutricional en este alimento.
Prickly pears are relevant sources of bioactive compounds with potential biological activities. However, to become bioaccessible, these compounds must be released from the food matrix. High hydrostatic pressure (HHP) may contribute to bioaccessibility by promoting the liberation of bioactive constituents from their intracellular compartments. Our aim was to address key features involved in the high hydrostatic pressurization (18–34°C) of prickly pear fruits to promote bioactive extractability. We studied the effects of the come‐up time (CUT) and holding time (HT; 5 min) at low (60, 100, and 150 MPa) and high pressures (400, 500, and 600 MPa) in whole‐pressurized and sliced‐pressurized fruits. The best overall treatment was found by submitting whole prickly pears to 500 MPa during the CUT. In this treatment, 104.0, 150.8, and 100.5% retention of betalains, phenolics, and ascorbic acid were observed in peels; and 130.7, 121.4, and 128.4% retention were observed in pulps.Practical ApplicationsPrickly pears are abundant in Mexico and represent potential sources for low‐cost functional foods because of their health properties. In a country constantly affected by obesity and diabetes incidence, the continuous search for nutritious and health‐promoting processed foods should not be taken lightly. The use of HHP pre‐treatments to enhance the functionality of local vegetable products as a goal, and no longer as a side effect represents a strong potential application of this non‐thermal technology. In the next years, new sustainable processes involving HHP for the manufacturing of functional foods are expected to grow and be implemented in emerging markets such as Latin America.
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