Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

Roncolini, Andrea; Milanović, Vesna; Aquilanti, Lucia; Cardinali, Federica; Garofalo, Cristiana; Sabbatini, Riccardo; Clementi, Francesca; Belleggia, Luca; Pasquini, Marina; Mozzon, Massimo; Foligni, Roberta; Trombetta, M. F.; Haouet, M. Naceur; Altissimi, Maria Serena; Bella, Sara Di; Piersanti, Arianna; Griffoni, Francesco; Reale, Anna; Niro, Serena; Osimani, Andrea

doi:10.1016/j.foodres.2020.109031

Cited by 72 publications

(52 citation statements)

References 52 publications

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“…Dry matter percentages were calculated on the basis of the amount of the freeze-dried products. Milk powders were analyzed for fat, protein, and ash contents, according to the procedures described in Roncolini et al [ 17 ], while lactose content was calculated by subtracting the quantified milk nutrients from the total solid content.…”

Section: Methodsmentioning

confidence: 99%

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Mozzon

Foligni

Mannozzi

et al. 2020

Foods

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Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.

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Section: Methodsmentioning

confidence: 99%

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Mozzon

Foligni

Mannozzi

et al. 2020

Foods

Self Cite

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“…In recent years, many products called "super foods" have appeared in the sector of the, so called, healthy food market. This specific group of products also includes edible insects, rich in easily digestible protein, unsaturated fatty acids, iron, and vitamin B 12 , at levels which are not available in any plant food [3,[7][8][9]. Schmidt et al (2019) [10] found that levels of vitamin B 12 were 1.08 µg/100 g for mealworm, 2.88 µg/100 g for cricket, 0.84 µg/100 g for grasshopper, and 13.2 µg/100 g for dry weight cockroach.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

Orkusz

Wolańska

Harasym

et al. 2020

IJERPH

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Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly for cultural reasons. Concerning this, the objective of the study was to examine the knowledge, behavior, and attitudes of the Polish community about edible insects and to understand the main factors driving edible insect consumption. The study was held at the Wroclaw University of Economics and Business, Poland and consisted of two parts: The survey (among 464 students) and the tasting session (among 402 participants). The main findings suggest that there is low willingness to adopt edible insects as a meat substitute among Polish students due to the psychological barriers, such as neophobia and disgust. However, the willingness to eat processed insect food (bread, biscuit) is far higher than for unprocessed whole insects. Environmental benefits are the factors that least affected students’ willingness to try edible insects. Additionally, the tasting session of the bread with powdered insects was attended by the vast majority of participants, which indicates that a positive sensory experience can improve the acceptability of insects as food.

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“…This has increased significantly the research efforts for alternative, cheaper, and more sustainable sources of protein. In this context, insects and legumes seem to be the best opportunities in breadmaking [48][49][50][51][52][53][54][55][56].…”

Section: Use Of Alternative Sources Of Protein In Breadmakingmentioning

confidence: 99%

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

Cappelli

Cini

2021

Sustainability

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Pasta, bread, and bakery products are considered worldwide as essential foods for human nutrition. In particular, ancient wheats and whole wheat flours, despite being able to provide health benefits via bioactive compounds, present significant technological problems related to poorer dough rheological properties and final product characteristics. Moreover, both the food industry and consumers are increasingly sensitive to environmental impacts, highlighting the urgent need for sustainable innovations and improvement strategies, from cradle to grave, for the entire production chains, thus motivating this review. The aim of this review is to provide technological innovations and improvement strategies to increase the sustainability, productivity, and quality of flours, pasta, bread, and bakery products. This review is focused on the main operations of the production chains (i.e., wheat cultivation, wheat milling, dough processing, and, finally, the manufacturing of pasta, bread, and bakery products). To achieve this goal, the use of life-cycle assessment (LCA) analysis proved to be an effective tool that can be used, from early stages, for the development of eco-friendly improvement strategies. The correct management of the wheat cultivation stage was found to be essential since it represents the most impacting phase for the environment. Successively, particular attention needs to be paid to the milling process, the kneading phase, to breadmaking, and, finally, to the manufacturing of pasta. In this review, several specifically developed solutions for these essential phases were suggested. In conclusion, despite further investigations being necessary, this review provided several innovations and improvement strategies, using an approach “from cradle to grave”, able to increase the sustainability, productivity, and final quality of flour, semolina, pasta, bread, and bakery products.

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Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

Cited by 72 publications

References 52 publications

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species

Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

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