Nutritional value, protein and peptide composition of edible cricket powders

Montowska, Magdalena; Kowalczewski, Przemysław Łukasz; Rybicka, Iga; Fornal, Emilia

doi:10.1016/j.foodchem.2019.03.062

Cited by 141 publications

(111 citation statements)

References 35 publications

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“…The contents of zinc and phosphorus as well as magnesium and iron in locust powder were also higher than the previously reported data for locusts (Köhler et al., ), and were comparable to those of crickets as reported by Montowska et al. (). However, other insects such as Eulepida and Protaetica contained these minerals at a similar or higher level (Ghosh et al., ; Montowska et al., ), which indicates that these insects are better mineral sources.…”

Section: Resultssupporting

confidence: 82%

“…It has been reported that insects are generally low in calcium as they do not have an internal skeleton (Hunt, Ward, & Ferguson, ). However, Montowska, Kowalczewski, Rybicka, and Fornal () reported that some edible crickets contained high levels of calcium (139–218 mg/100 g), which was twice higher than the locust powder used in this study. Ghosh et al.…”

Section: Resultsmentioning

confidence: 52%

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Nutritional and safety evaluation of locust (Caelifera) powder as a novel food material

Ochiai

Inada

Horiguchi

2020

Journal of Food Science

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Insects are considered edible food resources with sufficient nutrients, but their nutrient composition and safety evaluation have not been fully investigated yet. In this study, we investigated the nutrient composition and the acute and sub-chronic toxicity of locust powder in male rats. In the acute oral toxicological experiment, rats were administered locust powder at a dose of 10 or 20 g/kg/dose, followed by monitoring general signs of toxicity for 14 days. In the sub-chronic toxicological experiments, rats were fed with a diet containing 1% and 3% locust powder for 28 and 90 days. General signs of toxicity, body weight, plasma and blood components, weight and fat accumulation in tissues, and fecal fat excretion were investigated. The locust powder was rich in proteins, essential amino acids, minerals, and polyunsaturated fatty acids. In the acute toxicological experiment, no general signs of acute toxicity were observed at a dose of 20 g/kg. In the sub-chronic toxicological experiments, parameters related to red blood cell were lowered by the 3% locust powder for 28 days, but not for 90 days. Liver lipid accumulation and fecal fat excretion were increased by the 3% locust powder for 90 days, but the liver lipids contents were considered to be within a nontoxic level. Cecum contents and cecum short-chain fatty acids were lowered by the locust powder, which can be caused by its fiber and fiber-like components. In conclusion, acute and sub-chronic intake of locust powder had little effect on general, biochemical, and hematological signs of toxicity in rats.Practical Application: Edible insects are increasingly viewed as new sustainable protein sources for human foods and livestock feeds worldwide because of their high nutritional balance, high food conversion rate, and environmental merits. Here, we have clarified that a locust powder contains high levels of protein, polyunsaturated functional fatty acids, and minerals (iron, zinc, and magnesium), and intake of locust powder (3% in diet) had little effects on general, biochemical, and hematological signs of toxicity in male rats. Locust as an edible insect, in powder form, can contribute to human dietary needs.

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Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 52%

Nutritional and safety evaluation of locust (Caelifera) powder as a novel food material

Ochiai

Inada

Horiguchi

2020

Journal of Food Science

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“…The results are expressed as mg/g of dry matter. The percentages of recommended dietary allowances (RDA) and adequate intake (AI) were calculated based on the suggestions of the European Parliament and of the Council [31] and in accordance with the study of Montowska et al [32].…”

Section: Mineral Analysismentioning

confidence: 99%

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Kandyliari

Mallouchos

Papandroulakis

et al. 2020

Foods

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Processing of fish in aquaculture generates considerable amounts of by-products that remain underused and/or unexploited. We evaluated the nutritive content of fish by-products (head, gills, intestines, trimmings, bones, and skin) from meagre and gilthead sea bream fish species reared in Greece in order to estimate their nutritional value for future development of high added-value products. The proximate composition of the fish samples (total protein, total lipid, ash, moisture, and macro-element content) was determined using the Association of Official Analytical Chemists (AOAC) and International Organization for Standardization (ISO) official methods. The content of fatty acids was determined using capillary gas chromatography, and the protein profile was estimated employing scientific orbitrap mass spectrophotometer methodology. The nutrient composition of fish by-products presented fluctuations among the different by-products. Skin was the most significant protein source, trimmings and bones were high in calcium, and the head, intestines, and bones were a good source of lipids. The most abundant lipid acids found in by-products were oleic, palmitic, linoleic, and eicosenoic acids, whereas the most abundant proteins were adenosine triphosphate (ATP) synthase subunit epsilon, mitochondrial nicotinamide adenine dinucleotide (NADH) dehydrogenase, and mitochondrial cytochrome b-c1 complex subunit 8. These data suggest that by-products constitute valuable sources of nutrients and could therefore be exploited in accordance with the principles of a circular economy.

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“…Another area of interest consists of the development of functional ingredients for food, feed, pharmaceutical, and industrial applications. Ingredients of interest such as chitin (Song et al., ), oleic acid (Purschke, Stegmann, Schreiner, & Jäger, ; Sun et al., ), proteins (Bußler, Rumpold, Jander, Rawel, & Schlüter, ; Huang et al., ; Ndiritu, Kinyuru, Kenji, & Gichuhi, ), and bioactive peptides (Montowska, Kowalczewski, Rybicka, & Fornal, ; Nongonierma & FitzGerald, ; Zielińska, Karaś, & Jakubczyk, ) have been partially or totally extracted and purified. Nonetheless, scaling up these processes to the industrial level would still be too costly (Lamsal, Wang, Pinsirodom, & Dossey, ).…”

Section: Introductionmentioning

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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Nutritional value, protein and peptide composition of edible cricket powders

Cited by 141 publications

References 35 publications

Nutritional and safety evaluation of locust (Caelifera) powder as a novel food material

Nutritional and safety evaluation of locust (Caelifera) powder as a novel food material

Nutrient Composition and Fatty Acid and Protein Profiles of Selected Fish By-Products

Edible Insects Processing: Traditional and Innovative Technologies

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