Drying technologies for edible insects and their derived ingredients

Hernández-Álvarez, Alan Javier; Mondor, Martin; Piña-Domínguez, I. A.; Sánchez‐Velázquez, Oscar Abel; Melgar‐Lalanne, Guiomar

doi:10.1080/07373937.2021.1915796

Cited by 53 publications

(27 citation statements)

References 106 publications

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“…EFSA confirmed the safety for frozen, freeze-dried as well as thermally dried mealworms [15,16]. In addition to these common industrial drying procedures, other innovative, seminal drying methods [32,34] have been investigated on T. molitor larvae for their effects on macro/micronutrient composition and accessibility, colour changes, protein solubility and lipid oxidation prevalence [24,[35][36][37][38][39][40]. Drying devices based on microwave-, infrared-or fluid bed drying are already used industrially [32,41].…”

Section: Introductionmentioning

confidence: 99%

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Keil

Grebenteuch

Kröncke

et al. 2022

Insects

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The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be approved by EFSA 2021 following the Novel Food Regulation. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. The focus of the present study was to analyse the chemical composition, antioxidant capacity, volatile compound profile and colouring of mealworm larvae dried in various regimes (freeze-drying, microwave drying, infrared drying, rack-oven drying and high-frequency drying). Proximate composition and fatty acid profile were similar for all dried larvae. Freeze dried larvae were predominantly marked by lipid oxidation with significantly higher peroxide values, secondary/tertiary oxidation products in the headspace GC-MS profiles and lower antioxidant capacity. High-temperature treatment in the rack oven—and to some extent also infrared or microwave drying—led to mealworm larvae darkening and the appearance of volatile Maillard secondary products such as 2-methylpropanoic acid, 2-/3-methylbutanoic acid and alkylpyrazines. High-frequency drying as a new emerging technology in insect processing was the most cost-effective method with energy costs of solely 0.09 Є/kg T. molitor L. leading to final larval material characterized by both lipid oxidation and nonenzymatic Maillard-browning.

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Section: Introductionmentioning

confidence: 99%

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Keil

Grebenteuch

Kröncke

et al. 2022

Insects

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“…The protein, lipid, chitin and ash contents were 43.3, 30.6, 5.5, and 4.0%, respectively. For the next processing and analytical steps, blanched mealworms (100 °C for 40 s) were used to improve their microbial quality and to minimize the color change of larvae due to oxidation. , …”

Section: Methodsmentioning

confidence: 99%

Eco-Efficiency of Mealworm (Tenebrio molitor) Protein Extracts

Laroche

Perreault

Marciniak

et al. 2022

ACS Food Sci. Technol.

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The potential of edible insects as a novel ingredient in high value-added products has been investigated to find alternatives to conventional protein sources. Low acceptability of entomophagy is the main challenge, but the development of insect protein-based food products could improve consumer perception. Nevertheless, while insect rearing has a low environmental impact, there are no studies on environmental performance related to the production of insect protein extracts. In this work, Tenebrio molitor (TM) protein extracts were produced by protein alkaline solubilization (one or two steps) with or without isoelectric precipitation, and the global warming potential (GWP) related to the different protein extracts was calculated. The optimal lipid extraction rate was 86.9% using a hexane: ethanol ratio of 1:2. Protein extraction and purification rates ranged from 54.7 to 94.4% and 80.0 to 49.4%, respectively. Depending on the protein purification and allocation method applied, the GWP of a TM protein extract was 3,050 to 10,871 kg CO 2 eq. per ton of the extract produced. Eco-efficiency scores associated to TM proteins extracts were between those published with plant-based and animal-based protein sources, confirming the interesting environmental performance of insectderived protein ingredients.

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“…Differences in nutritional composition, depending on the stage of development (larvae, pupae and adults), can also be observed during the life cycle of insects [ 62 ]. Other aspects, such as sex, diets used to feed insects during the rearing and fattening period and environmental conditions, can also affect the nutritional composition [ 63 ]. For this reason, the choice of using insects in larval or adult stages for animal feed is based on maximizing nutrient concentration.…”

Section: Reasons For Using Insects In Pet Foodmentioning

confidence: 99%

Insects as Feed for Companion and Exotic Pets: A Current Trend

Valdés

Villanueva

Durán

et al. 2022

Animals

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The objective of this review was to carry out a comprehensive investigation of the benefits of incorporating insects as a pet food ingredient and the implications this can have in determining a market demand for insect-based pet foods. Black soldier fly larvae (Hermetia illucens), mealworm larvae (Tenebrio molitor) and adult house crickets (Acheta domesticus) are currently used in pet food. These insects are widely fed to exotic pets, mainly in whole, live or dehydrated formats. They are also incorporated as meal or fat and are offered to cats and dogs as dry or wet food and treats. Scientific studies about the use of insects for dog and cat feed are scarce. Most studies are in dogs. Research shows that insect nutrients, mainly amino acids, have high digestibility, are beneficial to health, do not have any detrimental effect on the gut microbiota and are accepted by dogs. In several countries, insects are approved for use in pet food and commercialization has spread throughout the world. Pet owners are willing to try foods made with insect meal for their pets. In conclusion, the use of insects in pet food is a reality that is taking on more and more prominence.

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Drying technologies for edible insects and their derived ingredients

Cited by 53 publications

References 106 publications

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Eco-Efficiency of Mealworm (Tenebrio molitor) Protein Extracts

Insects as Feed for Companion and Exotic Pets: A Current Trend

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