Chronological and Carbohydrate-Dependent Transformation of Fatty Acids in the Larvae of Black Soldier Fly Following Food Waste Treatment

Liu, Yanxia; Liu, Junliang; He, Jing; Lu, Hongxu; Sun, Shibo; Ji, Fengyun; Dong, Xiaoying; Bao, Yongming; Xu, Jianqiang; He, Gaohong; Xu, Weiping

doi:10.3390/molecules28041903

Cited by 2 publications

(2 citation statements)

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“…A study by Liu et al 51 showed that the fatty acid profile in BSFL frass consisted mainly of linoleic acid (C 18:2), oleic acid (C 18:1) and palmitic acid (C 16:0), which is similar to that obtained in this work. The main difference lies in the fact that the profile obtained from cheese whey frass has a greater amount of lauric acid (C 12:0).…”

Section: Resultssupporting

confidence: 90%

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Revaluation process of cheese whey through the cultivation of black soldier fly larvae (Hermetia illucens)

Caltzontzin‐Rabell,

Escobar‐Ortiz,

Gutiérrez‐Antonio

et al. 2024

Engineering Reports

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Organic wastes, including cheese whey, are generated in greater quantities each year, which require management that has economic and social implications. Current treatments of cheese whey do not allow for its complete degradation or utilization. In this context, black soldier fly larvae (BSFL) promise to degrade a variety of wastes while generating and accumulating value‐added products such as protein, fat that can be transformed into biodiesel, and fertilizer can be obtained from their residues. In this work, the aim was to evaluate the cultivation of BSFL as a biological treatment for the revaluation process of cheese whey, as well as the composition of the larvae and residue (FRASS) obtained for the subsequent extraction of value‐added products such as fat or protein. It was observed that cheese whey did not affect the growth of the larvae, on the contrary, it increased it (final weight of = 0.252 ± 0.003 g). The larvae biomass was composed of mainly of lipids (42.48 ± 1.26% dry matter) and protein (34.98 ± 0.72% dry matter). A fatty acid profile was also performed, which confirms that, due to their composition (Saturated fatty acids = 262.91 ± 34.81 mg/g; monounsaturated fatty acids = 85.29 ± 19.64 mg/g; polyunsaturated fatty acids = 63.68 ± 11.33 mg/g), these accumulated lipids can be extracted for biodiesel production. This is the first approach to the treatment and utilization of cheese whey through insects.

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Section: Resultssupporting

confidence: 90%

“…The main difference lies in the fact that the profile obtained from cheese whey frass has a greater amount of lauric acid (C 12:0). The results of Liu et al 51 were obtained using food waste. Therefore, this difference can be attributed to its composition.…”

Section: Resultsmentioning

confidence: 99%