Microbial biofilm activity and physicochemical characterization of biodegradable and edible cups obtained from abdominal exoskeleton of an insect

Kaya, Murat; Sargın, İdris; Erdönmez, Demet

doi:10.1016/j.ifset.2016.05.018

Cited by 21 publications

(5 citation statements)

References 35 publications

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“…The extracted chitin and chitosan were found to be nontoxic and showed antimicrobial activity against C. albicans and L. monocytogenes , and therefore has potential for use in food preservation. The oil‐binding properties of chitin are well documented and can be used to design potential oil‐binding food supplements (Kaya, Sargin, & Erdonmez, ).…”

Section: Processing Technologiesmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

283

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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Section: Processing Technologiesmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

283

216

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Section: Methodsmentioning

confidence: 99%

“…The biofilm-forming abilities of C. albicans were determined by dissolving the crystal violet in the samples using a 30% acetic acid solution, and measuring the absorbance at 595 nm against the control using a spectrophotometer. 19,20 MTT assay A solution of MTT reagent was created by dissolving 25 mg of 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) (Sigma-Aldrich) in 5 mL of PBS. The formazan crystals were dissolved using 10% SDS in 10 mM HCl.…”

Section: Crystal Violet Biofilm Development Assaymentioning

confidence: 99%

Anti-adherent activity of nano-coatings deposited by thermionic vacuum arc plasma on C. albicans biofilm formation

Ersöz¹,

Mumcu

Avukat

et al. 2023

Int J Artif Organs

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Background: The purpose of this study was to analyze the anti-adherent activity of nano-coatings deposited by Thermionic Vacuum Arc plasma on C. albicans ATCC 10231 biofilm. Materials and methods: A total of 80 disc-shaped (2 × 10 mm) polymethymethacrylate samples were prepared and divided into four groups with 10 samples in each group (Control, ZnO, SnO2, Ag) ( n = 10). Using thermionic vacuum arc plasma, they were coated with ZnO, SnO2, and Ag. 3-(4,5-dimethyl-thiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) and Crystal Viole (CV) assays were conducted for biofilm quantification. Scanning electron microscopy (SEM) was used to observe biofilm images of C. albicans biofilm. Results: MTT and CV mean values differ statistically significantly between all groups ( p ⩽ 0.05). The SnO2 group had the lowest mean value, whereas the control group received the highest value. Conclusion: SnO2 coating shown greater anti-adherent activity than either metal oxides. C. albicans biofilm formation on denture base surfaces is reduced following Thermionic Vacuum Arc plasma coating with SnO2.

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“…Chitin and its deacetylated form, chitosan, have widely attracted attention thanks to their beneficial biological properties such as nontoxic, antimicrobial, antioxidant, biocompatible, biodegradable, and edible properties in the food industry [113]. Kaya et al [109] extracted chitin and chitosan from exoskeletons of Pimelia spp. They concluded that both chitin and chitosan showed antimicrobial activity against the common food pathogen bacteria (Listeria monocytogenes) and yeast (Candida albicans) and, therefore, have the potential for use in food protection.…”

Section: Chitinmentioning

confidence: 99%

Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs

Kozlu,

Ngasakul,

Klojdová

et al. 2024

Eur Food Res Technol

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Edible insects have been part of the eating habits of several cultures over the years. They are recognized as a promising nutritional and sustainable alternative food source. The transformation of insects into safer and more acceptable food ingredients depends on the processing techniques and the final food system. Conventional methodologies such as blanching, boiling, drying, and milling are primarily used for material pre-conditioning and powder preparation, mostly for preparing bakery products. Most advanced technologies are preferred for extraction of insect derivatives such as lipids, proteins, polyphenols, and chitosan due to their better-quality preservation, higher yield, and more environmentally friendly (solvent residues). Insect derivatives (mainly lipids and proteins) have been used to enhance the nutritional value of processed products and to produce food analogs, principally for meat and less investigated for milk and dairy products. This literature overview summarizes the effect of different processing techniques on edible insects’ safety and quality and their use for the development of processed products and derivatives for food analogs production.

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Microbial biofilm activity and physicochemical characterization of biodegradable and edible cups obtained from abdominal exoskeleton of an insect

Cited by 21 publications

References 35 publications

Edible Insects Processing: Traditional and Innovative Technologies

Edible Insects Processing: Traditional and Innovative Technologies

Anti-adherent activity of nano-coatings deposited by thermionic vacuum arc plasma on C. albicans biofilm formation

Edible insect-processing techniques: a strategy to develop nutritional food products and novelty food analogs

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