Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Purschke, Benedict; Brüggen, Henrik; Scheibelberger, Rafaela; Jäger, Henry

doi:10.1007/s00217-017-2953-8

Cited by 96 publications

(76 citation statements)

References 51 publications

(73 reference statements)

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“…The extracted fractions were slightly more yellow compared to the LM. The brown and yellow colour could be due to lipophilic melanoidins, which during defatting and consequent protein extractions may be removed, creating higher a* and L* values [ 37 ]. This idea is consistent with other studies, that found a lighter defatted sample compared to whole and extracted fractions [ 15 , 16 , 38 ].…”

Section: Resultsmentioning

confidence: 99%

Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients

Clarkson

Mirosa

Birch

2018

Insects

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Although locusts can be sustainably produced and are nutrient rich, the thought of eating them can be hard to swallow for many consumers. This paper aims to investigate the nutritional composition of Locusta migratoria, including the properties of extracted locust protein, contributing to limited literature and product development opportunities for industry.Locusts sourced from Dunedin, New Zealand, contained a high amount of protein (50.79% dry weight) and fat (34.93%), which contained high amounts of omega-3 (15.64%), creating a desirably low omega-3/omega-6 ratio of 0.57. Three protein fractions including; insoluble locust fraction, soluble locust fraction, and a supernatant fraction were recovered following alkali isoelectric precipitation methodology. Initially, proteins were solubilised at pH 10 then precipitated out at the isoelectric point (pH 4). All fractions had significantly higher protein contents compared with the whole locust. The insoluble protein fraction represented 37.76% of the dry weight of protein recovered and was much lighter in colour and greener compared to other fractions. It also had the highest water and oil holding capacity of 5.17 mL/g and 7.31 mL/g, possibly due to larger particle size. The high supernatant yield (56.60%) and low soluble protein yield (9.83%) was unexpected and could be a result of experimental pH conditions chosen.

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Section: Resultsmentioning

confidence: 99%

Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients

Clarkson

Mirosa

Birch

2018

Insects

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“…A slight increase in moisture has been reported after blanching, (Azzollini, Derossi, & Severini, 2016;Purschke et al, 2018a). In T. molitor L., an increase in moisture was reported (from 62.81% to 70.44% after 40 s), but water activity (available water) remained constant (0.96) .…”

Section: Blanchingmentioning

confidence: 97%

Section: Processing Technologiesmentioning

confidence: 99%

“…The highest protein recovery was obtained with the particle size fraction 500 to 1000 µm. Fractionation is, therefore, a promising strategy for producing standardized insect-based intermediates with a view to industrial applications and consumer acceptance (Purschke et al, 2018a). Mishyna, Martinez, Chen, and Benjamin (2018) compared the use of defatting, alkaline extraction, and sonication extraction to obtain a protein-rich powder from adult grasshoppers (Schistocerca gregaria) and from honey bee (A. mellifera) larvae and pupae.…”

Section: Processing Technologies For Extractionmentioning

confidence: 99%

“…Unfortunately, to date, only a few species can be considered fully domesticated, including bees, silkworms, and cochineals, while termites, flour worms, and crickets are considered semi-domesticated (Vantomme, 2015). Various technologies can be used: traditional sun-drying (Manditsera, Lakemond, Fogliano, Zvidzai, & Luning, 2018), microwave processing (Vandeweyer, Lenaerts, Callens, & Van Campenhout, 2017), freeze-drying, oven-drying (Fombong, Van Der Borght, & Vanden Broeck, 2017), dry fractionation (Purschke, Brüggen, Scheibelberger, & Jäger, 2018a), freezing (Melis et al, 2018), marination, and fermentation (Borremans, Lenaerts, Crauwels, Lievens, & Van Campenhout, 2018). In addition, several modified atmosphere packaging methods have been explored to increase the shelf-life of these products (Stoops et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

284

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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How to enhance the acceptability of insects food—A review

Okaiyeto,

Yu,

Deng

et al. 2024

Food Frontiers

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About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 200 species of EIs are consumed by over 2.5 billion people, especially in tropical regions, as part of their regular diets. However, there is still a large rejection in various parts of the world. In this review, we systematically summarize the factors behind the rejection of EIs as well as ways to improve the acceptability of EIs as alternative protein, essential vitamins, and mineral sources. The main goal of this research is to spread the knowledge of the benefits of eating EIs, consumer perception of insects, and enhance its acceptability as an alternative food. Sensory attributes, health‐related concerns, and sustainability issues are identified as the key factors affecting consumer acceptability of EIs. Conventional processing methods, such as blanching, drying, roasting, and fermentation, have been used in treating EIs to improve the quality and safety of EIs. Nine strategies were proposed to enhance the acceptability of insects as food, such as promoting food safety, encouraging product development, addressing cultural norms, enhancing the culinary experience, collaborating with restaurants, and increasing public awareness through education. The information in this work will shed more light on the consumption of EIs and pave the way for more research in this area.

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Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

Cited by 96 publications

References 51 publications

Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients

Potential of Extracted Locusta Migratoria Protein Fractions as Value-Added Ingredients

Edible Insects Processing: Traditional and Innovative Technologies

How to enhance the acceptability of insects food—A review

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