Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food

Santos, Orquídea Vasconcelos dos; Dias, Pamela Cristina Sodré; Soares, Stephanie Dias; Conceição, Leyvison Rafael Vieira da; Teixeira‐Costa, Barbara Elisabeth

doi:10.1007/s00217-021-03752-8

Cited by 12 publications

(8 citation statements)

References 56 publications

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“…Bacteria were inoculated in 100 mL flasks and incubated at 30 ± 2 °C, for 24 h. Probiotic properties were confirmed by previously reported methods for auto-aggregation, hydrophobicity [26] and biofilm formation ability [27]. Tolerance of bacteria at extreme pH values (2)(3)(4)(5)(6)(7)(8)(9) and to bile salts (0.3-2%) was determined by the method of Bao et al [28].…”

Section: Cultures Properties and Immobilization Of Bacteriamentioning

confidence: 96%

“…The consumption of eggs, larvae, and pupae of insects, as foods has been reported to occur since the prehistoric times and a large number of species were recorded as edibles [1]. With current research focusing on alternative, protein sources [2,3], insects pose as a solution for the food industry due to their nutritional benefits regarding their content in proteins, essential fatty acids, important minerals, and vitamins [4,5]. The yellow mealworm, Laboratory of Food Microbiology and Hygiene, Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environment, School of Agriculture, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece Tenebrio molitor L. (Coleoptera: Tenebrionidae) is among the most important species due to its high efficiency in the conversion of plant biomass into protein [6,7] and has gained increasing attention worldwide due to its high nutritional value [1,7].…”

Section: Introductionmentioning

confidence: 99%

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Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

Rizou

Kalogiouri

Bisba

et al. 2021

Eur Food Res Technol

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Industrial production of Tenebrio molitor larvae (TML), a promising source of protein for food, requires safety, fast growth, maturation, and high survival. Probiotics, enhance host growth and protect against pathogens and diseases. This study evaluates the effects of three probiotic bacteria immobilized on the diet of mealworms, on growth performance, nutritional value, and microbial load of T. molitor larvae. The bacteria employed were Bacillus subtilis, Bacillus toyonensis and Enterococcus faecalis, all presenting probiotic properties. The highest larvae weight and length gain and shorter time to pupation were observed in the E. faecalis series. Following probiotic administration, the crude protein content increased, and crude fat was reduced. The highest protein values were observed in E. faecalis series, the highest dry matter content when B. toyonensis and B. subtilis were employed, and the lowest fat content in B. subtilis series. Fatty acid analysis showed significantly decreased content of palmitic and myristic acid and increased levels of stearic acid in all treatments. Microbial load analysis showed a decrease in Enterobacteriaceae by 46 and 99% in B. subtilis and B. toyonensis series, while coliforms and endospores were significantly reduced in all probiotic series. Addition of probiotic bacteria in T. molitor larvae diet resulted in a significant improvement in terms of growth enhancement, nutritional fortification, and microbial load reduction. In conclusion, probiotic bacteria in TML diet result in the faster production of nutritious and safe insects, to cover insect food market demands.

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Section: Cultures Properties and Immobilization Of Bacteriamentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

Rizou

Kalogiouri

Bisba

et al. 2021

Eur Food Res Technol

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“…(2018), the AI and TI values should be as low as possible (close to zero) in while the H/H value should be high in oils to human intake. Lower values of calculated oxidability, Cox , indicate higher stability to lipid oxidation, since it is well known that a high PUFAs content makes oils more susceptible to oxidation, because they can easily oxidate by oxygen, light, metal ions, metalloproteins and enzymes (Santos et al ., 2021b). Pracaxi ( Pentaclethra macroloba ) and cupuassu ( Theobroma grandiflorum ) oils displayed AI and TI values ranging around 0.02–0.16 and 0.14–0.65, respectively (Bezerra et al ., 2017).…”

Section: Resultsmentioning

confidence: 99%

Effect of extraction type on the fatty acids profile and physicochemical properties of biolipids from Astrocaryum vulgare pulp: supercritical CO₂ versus n‐hexane extractions

Santos

Pinaffi-Langley

Ferreira

et al. 2022

Int J of Food Sci Tech

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This study aimed to investigate the effects of two, conventional and green, extraction techniques on the nutritional, bioactive and physicochemical properties of oils from Astrocaryum vulgare pulp. It is an Amazonian oilseed named tucumã, known by their oily nature and bioactive properties. n-Hexane (N-HE) and supercritical CO 2 (SFE-CO 2 ) were used as extraction solvents. Higher oil yield, 39.63%, was achieved using N-HE then SFE-CO 2 , 36.75%. The SFE-CO 2 oil presented low acidity and peroxide content, 0.9 mg KOHg −1 and 1.1 mEq kg −1 , while the N-HE presented 3.25 mg KOH g −1 and 2.4 mEq kg −1 , respectively (P < 0.05). The SFE-CO 2 oil exhibited greater content of linoleic (~42.3%) and oleic acids (~32.6%) (P < 0.05) and higher β-carotenes, up to 1100 μg 100 g −1 , while the N-HE oil had ~877 μg 100 g −1 . SFE-CO 2 had positive effect on the physicochemical and nutritional properties of A. vulgare pulp oil, which was statistically confirmed by principal component analysis (PCA). Practical applications The application of green techniques based on supercritical CO 2 fluid extraction to obtain biolipids from A. vulgare pulp with greater nutritional quality contributes to its potential utilisation as a functional ingredient in foods.

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“…Table 2 and Figure 2 present the new food and/or functional ingredients based on insect oil (Figure 2A) and meal (Figure 1B) commodities developed for humans. The main ingredients used as a base have been whole meal, defatted meal, and oil [172,173]. More insect meal-based ingredients have been developed than insect oil.…”

Section: Transformation Of Insect Meal and Oil Into New Food/function...mentioning

confidence: 99%

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Villanueva¹,

Ruiz²,

Valdés³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to mass consumption of insects, primarily the rejection and neophobia they provoke in individuals from Western cultures. Several studies have indicated that the acceptance of insects as food ingredients could be improved “if insects did not look like insects.” Therefore, the focus of current research is to transform commodity-type ingredients such as insect flour and oil through various technologies applied in the food industry such as protein concentration, encapsulation, hydrolysis, fermentation, deodorization, to develop food ingredients with better sensory and technological properties are better accepted by people as a part of their diet. Interestingly, some food ingredients obtained from insects also have functional properties that could increase interest in consumption. These aspects will be reviewed in this chapter for further consideration of insects as food ingredients of the future.

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Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food

Cited by 12 publications

References 56 publications

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

Effect of extraction type on the fatty acids profile and physicochemical properties of biolipids from Astrocaryum vulgare pulp: supercritical CO₂ versus n‐hexane extractions

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

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Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food

Cited by 12 publications

References 56 publications

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed

Effect of extraction type on the fatty acids profile and physicochemical properties of biolipids from Astrocaryum vulgare pulp: supercritical CO2 versus n‐hexane extractions

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

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Effect of extraction type on the fatty acids profile and physicochemical properties of biolipids from Astrocaryum vulgare pulp: supercritical CO₂ versus n‐hexane extractions