Effects of flaxseed cake fortification on bread shelf life, and its possible use as feed for Tenebrio molitor larvae in a circular economy: preliminary results

Abstract

BACKGROUND: Bread represents a significant share of food waste worldwide. The extension of the bread shelf life together with innovative systems of food waste treatment might decrease waste biomass decay, the need for transportation, and the need for storage. In recent years, insects have been selected as a valuable tool for food waste treatment owing to their capability to transform low-value food waste into biomass with high nutritional value. Bakery wastes can be used profitably for this purpose. This work had two objectives: (i) to measure the impact of flaxseed cake fortification on bread shelf life depending on the leavening agent (baker's yeast vs sourdough); (ii) to evaluate the possible reuse of the stale bread fortified with flaxseed cake for Tenebrio molitor rearing. RESULTS: Our results showed that fortification seemed to slow the hardening rate of bread, particularly if baker's yeast was used. The time necessary for mold to appear in sourdough bread doubled (from 2 to 4 days). The addition of flaxseed cake to the recipe determined an increase of its scrap consumption by T. molitor larvae. We also observed a significant increase in the body mass of the T. molitor larvae fed with bread obtained with the brewer's yeast with respect to larvae fed with the sourdough.CONCLUSION: Taken together, these preliminary data can indicate that sourdough bread fortified with 5% of flaxseed cake can represent a promising tool to reduce food waste and to recycle bread scraps by a novel zero-waste approach.

Optimization of producing functional sponge cake using a combination extract of green tea, white tea, and ginger

“…Various studies have reported the influence of adding natural ingredients on the functional properties of cakes (Luo et al 2020;Indriani et al 2020;Lenka, Kumari, and Pradhan 2020;Taglieri et al 2022). However, according to our knowledge, no study has been conducted about the fortification of sponge cake by green and white tea and ginger extracts.…”

“…The panelists reported that the size of the crumb porous was smaller in fortified samples with extracts, compared to the control sample. Studies reported a reduction trend in specific volume after addition of phenolic compounds during cake formulation because of disruption in gluten network and reduced gas-retention capacity (Mahmoudi et al 2020;Taglieri et al 2022;Usman et al 2020;Kırbaş, Kumcuoglu, and Tavman 2019;Lavelli and Corti 2011).…”

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

“…4 Edible insects have high protein and fat contents and are excellent food substitutes, especially for meat. [5][6][7] Compared to that of other proteins of animal origin, the production of insect proteins causes less environmental pollution and has higher economic value. 8,9 In a previous study, Osimani et al 10 reported a linear correlation between the protein, fat and fiber contents and the amount of cricket powder added to a meal.…”

“…Therefore, the identification of sustainable alternative protein sources has attracted the attention of the scientific community 4 . Edible insects have high protein and fat contents and are excellent food substitutes, especially for meat 5‐7 . Compared to that of other proteins of animal origin, the production of insect proteins causes less environmental pollution and has higher economic value 8,9 .…”

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

“…Recent studies have documented the successful augmentation of various baking and confectionery products with natural ingredients and their impact on the functional properties of cakes [ 9 , [14] , [15] , [16] , [17] , [18] ]. To our knowledge, there is no publication that examines the cocoa and mint enrichment of sponge cakes, therefore the aim of the study was to make sponge cakes with the addition of Dutch cocoa powder and three different types of mint ( Mentha x piperita L., Mentha spicata var.…”