Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes

Son, Yang-Ju; Lee, Jong‐Chul; Hwang, In-Kyeong; Nho, Chu Won; Kim, Soohee

doi:10.1016/j.lwt.2019.108514

Cited by 28 publications

(31 citation statements)

References 24 publications

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“…As for foods with high protein content, protein molecule structure, amino acid composition, pH, hydrophilicity, and hydrophobicity on protein surface are determining factors of WBC and OBC [ 24 , 47 ]. BSFPC had WBC of 2.2 g water/g DM that is higher than the reported 0.4 g water/g DM and 1.5 g water/g DM for T. molitor protein extract and enzymatic hydrolysate of L. migratoria protein [ 16 , 23 ], respectively, but lower than hexane defatted T. molitor powders (2.7 g water/g DM) [ 48 ] ( Figure 3 b). As for the OBC, the value obtained for BSFPC (1.1 g oil/g DM) was higher than the reported one for T. molitor protein extract [ 16 ], in the range of the ones for defatted T. molitor [ 48 ], and lower than the one reported from enzymatic hydrolysate of L. migratoria protein [ 23 ].…”

Section: Resultsmentioning

confidence: 77%

Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology

Wang

Jousse

Jayakumar

et al. 2021

Foods

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There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.

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Section: Resultsmentioning

confidence: 77%

Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology

Wang

Jousse

Jayakumar

et al. 2021

Foods

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“…Similar results of the lower protein content of sun-dried insect meals were reported by other researchers [ 43 , 44 , 45 , 46 ]. According to Son, Lee, Hwang, Nho and Kim [ 47 ], the fat content of the mealworm may have a significant influence on the color measurement. The change in b value was probably due to browning substances produced during the sun drying method [ 14 , 18 ].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)

Selaledi

Mabelebele

2021

Insects

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To preserve the quality of the yellow mealworm, different drying methods are being explored by farmers and processors. However, the energy costs associated with these methods are usually high for smallholder insect-rearing farmers. Thus, the core aim of this study was to investigate different drying procedures and their impact on the chemical composition of yellow mealworm larvae. Yellow mealworms (exposed to sun, oven and freeze drying) were later analyzed for their chemical composition and body color. Crude protein (CP) content of freeze and oven-dried mealworms were similar (p > 0.05), but higher (p < 0.05) than those of the sun-dried samples. The b (yellowness) color of the sun-dried samples scored the lowest value (p < 0.05) in comparison with both oven and freeze-dried samples. The majority of the essential amino acids were higher (p < 0.05) in the sun-dried mealworms than both oven and freeze-dried samples. Similarly, the fat content of sun-dried mealworms was higher (p < 0.05) than if they had been oven or freeze dried. However, SFA (saturated fatty acids), PUFA (polyunsaturated fatty acids) and n-6 fatty acids were similar (p > 0.05) for all drying methods. We, therefore, conclude that sun drying resulted in the same nutritional composition as freeze and oven drying despite the noted color changes. Freeze and oven-drying strategies can be used to formulate mealworm-based feed and food products without noticeable nutritional changes. For the benefit of small-scale insect-rearing farmers, an appropriate drying technology that is affordable and easy to use should be developed considering the needs and experiences of these farmers.

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“…Defatted mealworm powder [22][23][24] Proteins: 65-70% Lipids: 12-20% Ashes and carbohydrates: 8-12%…”

Section: Nutritional Compositionmentioning

confidence: 99%

Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm (Tenebrio molitor) Powders

Kooh

Jury

Laurent

et al. 2020

Foods

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Entomophagy has been part of human diets for a long time in a significant part of the world, but insects are considered to be a novel food everywhere else. It would appear to be a strategic alternative in the future of human diet to face the challenge of ensuring food security for a growing world population, using more environmentally sustainable production systems than those required for the rearing of other animals. Tenebrio molitor, called yellow mealworm, is one of the most interesting insect species in view of mass rearing, and can be processed into a powder that ensures a long shelf life for its use in many potential products. When considering insects as food or feed, it is necessary to guarantee their safety. Therefore, manufacturers must implement a Hazard Analysis Critical Control plan (HACCP), to limit risks for consumers’ health. The aim of this case study was to develop a HACCP plan for Tenebrio molitor larvae powders for food in a risk-based approach to support their implementation in industry. Specific purposes were to identify related significant biological hazards and to assess the efficiency of different manufacturing process steps when used as Critical Control Points. Then, combinations of four different processes with four potential uses of powders by consumers in burger, protein shake, baby porridge, and biscuits were analyzed with regard to their safety.

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Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes

Cited by 28 publications

References 24 publications

Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology

Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology

The Influence of Drying Methods on the Chemical Composition and Body Color of Yellow Mealworm (Tenebrio molitor L.)

Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm (Tenebrio molitor) Powders

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