Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour

Lenaerts, Sanne; Borght, Mik Van Der; Callens, A.; Campenhout, Leen Van

doi:10.1016/j.foodchem.2018.02.006

Cited by 135 publications

(126 citation statements)

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“…The Control had a dry matter content of 96.26%, and contained 49.68% of crude protein and 16.61% of crude fat. The protein and fat content were lower than the values reported for freeze-dried mealworms by Zhao et al (2016; 51.5% and 32.9%, respectively), Bußler et al (2016; 57.8% and 19.1%, respectively) and Lenaerts et al (2018; 59.96% and 28.35%, respectively). This heterogeneity in proximate composition can be ascribed to differences in rearing and processing conditions as well as to differences in methods of analysis applied (Rumpold & Schlüter, 2013).…”

Section: Resultscontrasting

confidence: 60%

“…Five independent measurements of a* (redness), b* (yellowness) and L* (lightness) parameters were carried out for triplicate samples of each powder type. Browning indices and colour difference (ΔE) were calculated according to the formula described by Lenaerts, Van Der Borght, Callens, & Van Campenhout (2018), using non-fermented powder as reference.…”

Section: Methodsmentioning

confidence: 99%

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Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Borremans

Bußler

et al. 2020

Preprint

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25The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio 26 molitor) with commercial meat starters cultures on the functional properties of powders 27 produced from the larvae. Full fat and defatted powder samples were prepared from non-28 fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter 29 contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and 30 stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and 31 protein composition of the powders were evaluated. Regardless of the starter culture used, 32 fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-33 defatted mealworm powders and in general impaired their water and oil binding, foaming-and 34 emulsifying properties. Defatting of the powders improved most functional properties studied, 35 except the protein solubility, water binding capacity, foaming capacity and emulsion stability. 36The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during 37 fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. 38Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble 39 proteins of fermented powders were composed of molecules of lower molecular mass compared 40 to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear 41 that also the protein structure was modified by the fermentation process, which in turn led to 42 changes in functional properties. It was concluded that fermentation of mealworms in general 43 does not contribute to the functional properties studied in this work. Nevertheless, the results 44 confirmed that the properties of non-fermented powders are comparable to other food protein 45 sources.46 Key words 47 In particular, mealworms (Tenebrio molitor) are gaining attention as alternative protein source 51 due their high protein level, good amino acid profiles and high levels of unsaturated fatty acids, 52 vitamins and minerals (Van Huis, 2016). Various technologies are used for the stabilisation of 53 mealworms and processing them into foods, most of which are based on heat application (oven 54 drying and boiling). It can be interesting, both cost-wise and protein property-wise, to apply 55 processes that do not involve heat. Fermentation is a non-thermal process in which a food matrix 56 is subjected to the action of microorganisms or enzymes so that desirable biochemical changes 57 cause modification to the product (Campbell-Platt, 1987). These modifications may result in 58 modified sensory qualities, improved nutritional value, enhanced preservation and/or increased 59 economic value. Fermentation of mealworm paste has been reported to be feasible with lactic 60 acid starter cultures, as indicated by a rapid pH reduction (De Smet et al., 2019; Borremans et 61 al., 2019). During fermentation, some of the starter cultures tes...

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Section: Resultscontrasting

confidence: 60%

Section: Methodsmentioning

confidence: 99%

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Borremans

Bußler

et al. 2020

Preprint

Self Cite

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“…Fresh and blanched larvae were dried with minor changes in protein, fat, and ash contents observed in the larvae. Moreover, the browning index remained constant during 4 months of storage, and the only significant loss relative to freeze‐drying consisted of vitamin B12 (Lenaerts, Van Der Borght, Callens, & Van Campenhout, ). However, more studies need to be carried out on how to maintain the sensory quality of the insects when microwave drying is used (Vandeweyer et al., ).…”

Section: Processing Technologiesmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

250

195

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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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“…However, freeze‐drying is expensive regarding low yield output, long drying time, and a high energy cost of drying food products compared to conventional and microwave drying methods (Zhang, Tang, Mujumdar, & Wang, ). Home microwave drying technique is becoming increasingly used due to evidence that changes in nutritional quality and product deterioration associated with conventional drying methods are not possible (Boudhrioua, Giampaoli, & Bonazzi, ; Clary et al, ; Giri & Prasad, ; Lenaerts, Borght, Callens, & Campenhout, ). Nevertheless, there are challenges in applying the microwave drying technique to food products.…”

Section: Introductionmentioning

confidence: 99%

Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

Bawa

Songsermpong

Kaewtapee

et al. 2020

J Food Process Preserv

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This research examined the effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of crickets’ powder. Both drying methods resulted in a slight variation in proximate composition. Microwave drying was considered the most suitable method for producing crickets’ powder because of the high levels of mineral elements, improvement in color parameters, and low levels of microbiological loads in microwave crickets’ powder compared to an oven. It also improved the vitamin B2 content as evidenced by a significantly higher amount (4.84 ± 0.01 mg/100 g dry basis) in microwave crickets’ powder compared to the oven (3.83 ± 0.01 mg/100 g dry basis). However, the level (<1.00 ± 0.00 cfu/g) of Staphylococcus aureus in all samples was lower than the accepted risk threshold. The findings highlighted the inherent vitamin B2, minerals, microbiological load, and color improvements of microwave drying technique. Practical applications Nutritional value, microbiological load, and sensory parameters of microwave and oven‐dried crickets’ powder were assessed to determine the practical application of both drying techniques in addressing the diversity of food standards and food safety policies, and provide scientific evidence for the development, and implementation of good manufacturing practices for whole‐dried crickets and crickets’ powder. The results of this present study clearly demonstrated that the microwave drying technique can be used effectively to improve the nutritional benefits, microbiological load, and increased acceptance of cricket's entomophagy compared to oven. Moreover, because of high dietary factors in crickets’ powder, the supplementation of food products with crickets’ powder can contribute to a reduction in malnutrition rates. Further, population vitamin B2, B3, B12, and several mineral deficits can easily be tackled with crickets’ powder and whole‐dried cricket's entomophagy.

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Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour

Cited by 135 publications

References 29 publications

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Edible Insects Processing: Traditional and Innovative Technologies

Effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of the house crickets ( Acheta domesticus )

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