Moisture adsorption properties and shelf-life estimation of dried and pulverised edible house cricket Acheta domesticus (L.) and black soldier fly larvae Hermetia illucens (L.)

Kamau, Edwin; Mutungi, Christopher; Kinyuru, John; Imathiu, Samuel; Tanga, Chrysantus M.; Affognon, Hippolyte; Ekesi, Sunday; Nakimbugwe, Dorothy; Fiaboe, Komi K. M.

doi:10.1016/j.foodres.2018.01.012

Cited by 48 publications

(38 citation statements)

References 34 publications

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“…The scatter plot in Figure 4 and the Pearson correlation coefficient indicate the strong relationship between the response variables. The relationship between the shelf life and moisture content was observed in recent studies (Dak et al, 2014;Flores et al, 2015;Kamau et al, 2018;Ozturk & Takhar, 2018;Pushpadass et al, 2014).…”

Section: Resultsmentioning

confidence: 77%

“…For these types of prediction models, knowledge of the product deterioration mode and critical moisture content limiting the shelf life is fundamental. In recent studies (Dak, Sagar, & Jha, 2014;Flores et al, 2015;Kamau et al, 2018;Ozturk & Takhar, 2018;Pushpadass, Emerald, Rao, Nath, & Chaturvedi, 2014), the critical moisture content was used to estimate the shelf life of food products using mathematical models. The shelf life of hard candies depends on the moisture migration rate and the effect of the water content on the texture of the product (Gabarra & Hartel, 1998).…”

Section: Sources Of Information Such As Scientific Literature Internmentioning

confidence: 99%

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Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

Spanemberg

Korzenowski

Sellitto

2019

J Food Process Engineering

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The purpose of this study was to determine the sugar formulation that maximizes the shelf life and critical moisture content of hard candy and to verify the relationship between the response variables. The method used was the mixture design of experiments. Experimental points were determined using a D‐optimal mixture design. Industrial‐scale tests were conducted using three commercial sugars commonly found in hard candies. The models were fitted to the experimental results and evaluated via an analysis of variance. There was a maximum point (58.17 d) for the accelerated shelf life model, which was 0.600, 0.200, and 0.200 for the mass fractions of sucrose, 40 DE corn syrup, and 20 DE high‐maltose corn syrup, respectively; the maximum critical moisture content (3.88%) was 0.593, 0.228, and 0.179, respectively. The optimum formulation resulted in a product whose estimated shelf life extended 7 months beyond the expiration date usually used in the industry. Practical Applications The results have implications for increasing the shelf life and agility in the development of new products. A practical and low‐cost method for determining the critical moisture content using accelerated tests in the confectionery industry is proposed. This study is a direct application of the mixture design of experiments on an industrial scale and provides significant results not found in the literature.

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Section: Resultsmentioning

confidence: 77%

Section: Sources Of Information Such As Scientific Literature Internmentioning

confidence: 99%

Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

Spanemberg

Korzenowski

Sellitto

2019

J Food Process Engineering

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“…Not determined. Kamau et al, 2018 Where TVC, total viable count; Ent, Enterobacteriaceae; BS, bacterial spores; and LAB, Lactic acid bacteria.…”

Section: (House Crickets)mentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

244

177

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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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“…For the solar-dried products, the raw insects (500 g) were placed in a solar dryer, and left to dry to constant weight in 2-3 days. Details of the dyer design were as described elsewhere [21]. Briefly, the design consisted of a clear plastic (polyethylene) sheet stretched over a wooden box (0.6 m wide × 1.2 m long × 0.2 m high), which was placed longitudinally on a slanting metal frame constructed to a height of 1 m of the ground on the air inlet end, and 1.2 m on the air exit end.…”

Section: Solar-drying and Oven Dryingmentioning

confidence: 99%

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Nyangena

Mutungi

Imathiu

et al. 2020

Foods

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Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control mechanisms. We examined the effects of traditional processing techniques—boiling, toasting, solar-drying, oven-drying, boiling + oven-drying, boiling + solar-drying, toasting + oven-drying, toasting + solar-drying—on the proximate composition and microbiological quality of adult Acheta domesticus and Ruspolia differens, the prepupae of Hermetia illucens and 5th instar larvae of Spodoptera littoralis. Boiling, toasting, and drying decreased the dry matter crude fat by 0.8–51% in the order: toasting > boiling > oven-drying > solar-drying, whereas the protein contents increased by 1.2–22% following the same order. Boiling and toasting decreased aerobic mesophilic bacterial populations, lowered Staphylococcus aureus, and eliminated the yeasts and moulds, Lac+ enteric bacteria, and Salmonella. Oven-drying alone marginally lowered bacterial populations as well as yeast and moulds, whereas solar-drying alone had no effect on these parameters. Oven-drying of the boiled or toasted products increased the aerobic mesophilic bacteria counts but the products remained negative on Lac+ enteric bacteria and Salmonella. Traditional processing improves microbial safety but alters the nutritional value. Species- and treatment-specific patterns exist.

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Moisture adsorption properties and shelf-life estimation of dried and pulverised edible house cricket Acheta domesticus (L.) and black soldier fly larvae Hermetia illucens (L.)

Cited by 48 publications

References 34 publications

Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

Effects of sugar composition on shelf life of hard candy: Optimization study using D‐optimal mixture design of experiments

Edible Insects Processing: Traditional and Innovative Technologies

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

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