An insight to fermented edible insects: A global perspective and prospective

Castro-López, Cecilia; Santiago-López, Lourdes; Vallejo-Córdoba, Belinda; González‐Córdova, Aarón F.; Liceaga, Andrea M.; Garcı́a, Hugo S.; Hérnández-Mendoza, Adrian

doi:10.1016/j.foodres.2020.109750

Cited by 34 publications

(27 citation statements)

References 65 publications

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“…Additionally, insects are considered highly nutritional due to their proteins, essential amino acids, fiber, fat, and minerals [3,4]. Moreover, the farming of insects shows a better reproductive capacity and lower environmental impact compared to other traditional farming practices [5,6].…”

Section: Introductionmentioning

confidence: 99%

“…Fermentation has been commonly used for the release of bioactive compounds [6,15]. For instance, some studies have reported that after 20 days of soy sauce fermentation added with Tenebrio molitor, Bacillus licheniformis, and Aspergillus oryzaep, the amino-nitrogen and aromatic compound content increased, indicating protein degradation [16][17][18].…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

et al. 2021

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The objective of the present study was to evaluate the potential antioxidant and angiotensin converting enzyme inhibition (ACEI) activity of edible insect flours fermented with Lactococcus lactis strains. For the fermentation, mealworm and grasshoppers flours were dissolved (0.5% w/v) in buffer solution (pH 7.0) and individually inoculated (3%) with Lactococcus lactis strains (NRRL B-50571, NRRL B-50572). The samples were incubated for 72 h at 30 °C, and the pH was recorded. The degree of hydrolysis (DH) and protein content were determined. The total polyphenol compounds, antioxidant activity (ABTS, DPPH, ORAC, and FRAP), and ACEI of the <3 kDa fractions were analyzed. The pH of the fermented samples decreased to 3.5–3.9 (p < 0.05). The fermented grasshopper flour showed an increased DH (0.42%) and overall higher total polyphenol content (8.23 mg Gallic Acid Equivalent/mL). In general, the highest antioxidant activity was for the grasshopper fractions fermented for 24 h by Lactococcus lactis NRRL B-50572, which also showed 23.47% ACEI inhibition with an IC50 of 0.97 mg/mL. The peptide profile obtained increased after fermentation, being higher for the mealworm flour fermented sample. This study presents, for the first time, the use of specific strains of Lactococus lactis for fermenting edible insect-derived products in the production of bioactive compounds with potential antioxidant and antihypertensive activity.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

et al. 2021

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“…Although the perception of risks was high, the consumption of EI is safe, provided that all good practices are followed in their production and transformation, just as has happened with other types of food. Additionally, EI have been reported as having bioactive compounds with beneficial health effects in several studies [11][12][13][14][15].…”

Section: Discussionmentioning

confidence: 99%

“…One of them is related to nutritional composition, since it has been described that many EI possess unique nutritive properties. Additionally, EI seem to provide a means of ingesting bioactive compounds with proven beneficial health effects [11][12][13][14][15]. It is also important that insect production has a considerably lower impact on the environment, as compared with other sources of animal protein, which feature lower emissions of GHG, less space required for insect farming, lower energy consumption and a reduced need of freshwater.…”

Section: Introductionmentioning

confidence: 99%

Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects

Guiné

Florença

Costa

et al. 2021

Insects

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Edible insects (EI) have been consumed as traditional foods in many parts of the globe, but in other regions, they are not readily accepted, particularly in Western countries. However, because EI are suggested to constitute a more sustainable protein food as compared with other sources of animal protein, they can be considered a future food that could help mitigate hunger and malnutrition. Additionally, new gastronomic trends are already targeting this area for exploring new potentialities. The objective of this work was to develop and validate a questionnaire to assess consumers’ perceptions and knowledge about EI in seven different domains: D1. Culture and Tradition, D2. Gastronomic Innovation and Gourmet Kitchen, D3. Environment and Sustainability, D4. Economic and Social Aspects, D5. Commercialization and Marketing, D6. Nutritional Aspects and D7. Health Effects. The 64 items were subjected to item analysis and reliability analysis for validation, and factor analysis was also conducted to identify a grouping structure. The results validated all the items of the seven subscales with high values of Cronbach’s alpha (α = 0.732 for D1, α = 0.795 for D2, α = 0.882 for D3, α = 0.742 for D4, α = 0.675 for D5, α = 0.799 for D6 and α = 0.788 for D7). However, by eliminating 17 items, the final values of the alpha increased in all subscales. Factor analysis with extraction by principal component analysis with varimax rotation extracted 14 factors that explained, in total, 65% of the variance, although the first two factors were the most important (35.7% variance explained). In conclusion, the confirmed usefulness of the questionnaire has been hereby validated for assessing consumer perceptions of and knowledge about EI.

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“…Insect production is a rapidly growing industry globally. While the practice of farming insects has been around for millennia (e.g., silkworm farming and apiculture) ( Defoliart, 1995 ), applications for mass-produced insects continue to expand beyond traditional uses ( Castro-López et al, 2020 ; van Huis, 2020b ), to include chitin production ( Hahn et al, 2020 ), waste management and valorization ( Surendra et al, 2016 , 2020 ; Gasco et al, 2020 ), and use as feed for both pets, including cats and dogs ( Bosch et al, 2014 ), and agricultural animals ( Makkar et al, 2014 ; Henry et al, 2015 ; Tomberlin et al, 2015 ). Moreover, edible insects reared for direct human consumption (e.g., mealworms and crickets) are becoming an increasingly attractive solution to address the world’s critical need for novel and environmentally sustainable protein sources ( van Huis et al, 2013 ; Hawkey et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Active and Covert Infections of Cricket Iridovirus and Acheta domesticus Densovirus in Reared Gryllodes sigillatus Crickets

et al. 2021

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Interest in developing food, feed, and other useful products from farmed insects has gained remarkable momentum in the past decade. Crickets are an especially popular group of farmed insects due to their nutritional quality, ease of rearing, and utility. However, production of crickets as an emerging commodity has been severely impacted by entomopathogenic infections, about which we know little. Here, we identified and characterized an unknown entomopathogen causing mass mortality in a lab-reared population of Gryllodes sigillatus crickets, a species used as an alternative to the popular Acheta domesticus due to its claimed tolerance to prevalent entomopathogenic viruses. Microdissection of sick and healthy crickets coupled with metagenomics-based identification and real-time qPCR viral quantification indicated high levels of cricket iridovirus (CrIV) in a symptomatic population, and evidence of covert CrIV infections in a healthy population. Our study also identified covert infections of Acheta domesticus densovirus (AdDNV) in both populations of G. sigillatus. These results add to the foundational research needed to better understand the pathology of mass-reared insects and ultimately develop the prevention, mitigation, and intervention strategies needed for economical production of insects as a commodity.

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An insight to fermented edible insects: A global perspective and prospective

Cited by 34 publications

References 65 publications

In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

Development of a Questionnaire to Assess Knowledge and Perceptions about Edible Insects

Active and Covert Infections of Cricket Iridovirus and Acheta domesticus Densovirus in Reared Gryllodes sigillatus Crickets

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