Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Belleggia, Luca; Foligni, Roberta; Ferrocino, Ilario; Biolcati, Federica; Mozzon, Massimo; Aquilanti, Lucia; Osimani, Andrea; Harasym, Joanna

doi:10.1007/s00217-023-04327-5

Cited by 3 publications

(1 citation statement)

References 69 publications

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“…They also contain essential minerals (e.g., iron, zinc, magnesium, and potassium) and the B-group and the fat-soluble (A, D, E, K) vitamins [6][7][8]. Insects can also contain bioactive compounds, such as bioactive peptides that can inhibit the action of enzymes responsible for the development of the metabolic syndrome [9], or antimicrobial peptides, which could potentially be used in the nutraceutical industry [10].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

Bogusz,

Bryś,

Onopiuk

et al. 2023

Molecules

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In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared–convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared–convective method (IR-CD) were the most rewarding from the nutritional point of view.

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Section: Introductionmentioning

confidence: 99%

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

Bogusz,

Bryś,

Onopiuk

et al. 2023

Molecules

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Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

Carpentieri,

Orkusz,

Ferrari

et al. 2024

Current Research in Food Science

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Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives

Mefleh,

Vurro,

Summo

et al. 2024

J. Ethn. Food

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Flatbreads are particularly prevalent in the Mediterranean region, including Italy, where each community has its unique traditional recipe, preparation method, and baking system. This traditional narrative review provides an overview of the Italian flatbreads that have achieved national or international quality recognitions. The aims of this study are, firstly, to scientifically evaluate these flatbreads and establishing a catalog that includes both technical and cultural information, which are currently missing in the international scientific literature and, secondly, to conduct a comparative analysis of the technical and cultural diversity of traditional Italian flatbreads, outlining areas for future research development. The examined flatbreads were found to be characterized by considerable diversity, reflecting the Italian region’s diverse culinary heritage. The formulation is generally simple and includes flour, water, possibly yeast, and salt. Additional ingredients are region dependent, reflecting local availability, and include fats of animal origin, or ham, mostly found in flatbreads from Northern Italy, while olive oil or EVOO is common in flatbreads of Tuscany, Liguria, and Sardinia. The types of flour also differ regionally: Besides soft wheat flour, durum wheat semolina is used in southern Italy and Sardinia, chestnut flour in Tuscany, rye flour in Alto Adige, chickpea flour in Liguria, and corn flour in central Italy. Historically, high-extraction flour and sourdough were largely used but have been replaced by refined flour and commercial baker’s yeast over time. Flash baking (short time, high temperature) is generally adopted, and some flatbreads, typical of Sardinia, are baked twice, resulting in complete dryness and long shelf-life. In contrast, quickly prepared unleavened bread is a staple in the Tuscan-Emilian Apennines, Lunigiana, and the Po Valley. Overall, these results suggest encouraging the revival of the ancient baking tradition of using high-extraction flours and sourdough fermentation, which today are almost lost. Reintroducing these methods could increase the fiber, mineral and, vitamin content and ensure a rich sensory profile. Further research could focus on improving the nutritional quality, particularly, through salt reduction, acrylamide levels mitigation, and protein content increase. The lack of historical information highlights the need to perform historical research to gain a deeper understanding of origins, evolution and characteristics of Italian flatbreads. Graphical Abstract

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Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour

Cited by 3 publications

References 69 publications

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

Traditional Italian flatbreads: cultural diversity, processing technology and future perspectives

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