Locusts as a Source of Lipids and Proteins and Consumer Acceptance

Clarkson, Claudia; Birch, John G.; Mirosa, Miranda

doi:10.1016/b978-0-08-100596-5.22420-7

Cited by 2 publications

(2 citation statements)

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“…The lipid content of insects, as well as its composition and FA profile, can vary with diet. In fact, the lipid content and composition are strongly affected by the insect species and by several other factors, such as the diet provided, habitat, temperature, moisture conditions, and metamorphic stage . Modulation of the factors allows lipid amount and quality to be targeted according to the planned fat application.…”

Section: Discussionmentioning

confidence: 99%

Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains

et al. 2020

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BACKGROUND The total amount of bio‐waste produced annually in the EU by the food and beverage chains is estimated at 37 billion kg. The use of insects for the valorization of by‐products from these value chains may represent a sustainable solution. This study aimed to investigate the by‐products obtained from different food chains and used for the rearing of black soldier fly (BSF) prepupae, and to evaluate the content and profile of the lipid extracted from the prepupae and outline its possible applications. The substrates used in this experiment were: (i) industrial by‐products (brewery spent grains, cows’ milk whey, grape stalks, and tomato peels and seeds) and (ii) by‐products from retailers (bread dough, fish scraps, and spent coffee ground). Fat extracted from prepupae using an adjusted Folch method was used for total lipid content and fatty acid profile. RESULTS The best larval performances were obtained from beer (0.22 gweight per prepupa), tomato (0.19 gweight per prepupa), and cheese (0.14 gweight per prepupa) food‐chain by‐products. The extremely different compositions of the substrates were reflected in the differentiated lipid profile of the BSF prepupae and in the range of ratios between unsaturated and saturated fatty acids, which varied from 0.37 for cows’ milk whey to 1.34 for tomato peels and seeds. CONCLUSION The lipids, proteins, and chitin extracted from prepupae are high‐value bio‐based products that could be used in the feed / food industry or for the development of innovative biomaterials, such as biodiesel. These results suggest that food‐chain by‐products are the best candidates for insect‐bioconversion purposes. © 2020 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 99%

Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains

et al. 2020

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“…Entomophagy, the consumption of insects as part of the diet, has been practiced in most regions of the world even prior to the coining of the term ( Evans et al, 2015 ). The increasing interest in consuming insects, whether processed or in actual form, continues to present opportunities to develop their overall characteristics as food to overcome the fear or disgust toward entomophagy ( Clarkson et al, 2019 ). Technologies have been developed to transform insects into unrecognizable forms, such as flours and powders ( Melgar-Lalanne et al, 2019 ).…”

Section: Novel Foods and Their Colorsmentioning

confidence: 99%

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

Mariano,

Lee,

Yun

et al. 2024

Food Sci Anim Resour

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Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

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Locusts as a Source of Lipids and Proteins and Consumer Acceptance

Cited by 2 publications

References 44 publications

Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains

Lipid profile and growth of black soldier flies (Hermetia illucens, Stratiomyidae) reared on by‐products from different food chains

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

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