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Mlček, Jiří­; Borkovcová, Marie; Rop, Otakar; Bednářová, Martina

doi:10.5513/jcea01/15.4.1533

Cited by 40 publications

(18 citation statements)

References 52 publications

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“…They are traditionally used as a food source in different countries, but nowadays, they are becoming globally increasingly attractive as a protein and fat source for humans and many types of pet and farm animals [73]. Insects are useful not only for their nutritional composition [74] but also for the transfer of other indispensable nutrients and micronutrients to the recipients [75]. Insect protein is readily available with protein quality values similar to, or slightly higher than, fish meat or soybean powder [74].…”

Section: Discussionmentioning

confidence: 99%

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Messina

Gaglio

Morghese

et al. 2019

Foods

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Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.

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Section: Discussionmentioning

confidence: 99%

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Messina

Gaglio

Morghese

et al. 2019

Foods

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“…Therefore, processing methods may promote consumption in the future. In practice, dried insects may be crushed or pulverized, and raw or boiled insects can be ground or mashed, making them unrecognizable (Menozzi, Sogari, Veneziani, Simoni, & Mora, 2017;Mlcek, Borlovcova, Rop, & Bednarova, 2018).…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

283

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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“…Many bioactive compounds have been identified in insects (e.g., chitins, polyphenols, antioxidant enzymes, peptides, proteins, etc.) [23,24,26,38,39]. As high-protein products, insects are, therefore, potential sources of bioactive proteins and peptides.…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Zielińska

Pankiewicz

2020

Molecules

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Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

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Untitled

Cited by 40 publications

References 52 publications

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Edible Insects Processing: Traditional and Innovative Technologies

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

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