The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion

Rocchetti, Gabriele; Leni, Giulia; Rebecchi, Annalisa; Dordoni, Roberta; Giuberti, Gianluca; Lucini, Luigi

doi:10.1016/j.foodchem.2024.138422

Cited by 2 publications

(8 citation statements)

References 32 publications

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“…On the other hand, a dried yellow mealworm ( Tenebrio molitor ) powder (MWP) was derived from oven-roasted mealworms and supplied by Bug Bazaar (Helsinki, Finland). More information regarding the origin and quality of the same commercial insect powders tested can be found in Rocchetti et al [ 1 ].…”

Section: Methodsmentioning

confidence: 99%

“…The resulting mixture was divided into four equal batches, namely a control batch (CTR burgers, where no insect powder was added), and three batches containing 5% ( w / w ) of each insect powder, namely MWP burgers, LP burgers, and CP burgers. More details regarding the preparation of the same burgers are reported in [ 1 ]. Basically, the manual burgers were shaped into portions of 100 g in weight and 100 mm in diameter.…”

Section: Methodsmentioning

confidence: 99%

“…Prior to the in vitro digestion, samples were cooked in a preheated frying pan. Again, the full, accurate details regarding the cooking process adopted are comprehensively reported in Rocchetti et al [ 1 ]. Briefly, the cooking process was performed in a preheated pan to standardize the cooking conditions (6 min at a hotplate power of 1400 W, with one turn at 3 min, thus reaching an ideal internal temperature of 72 ± 1 °C).…”

Section: Methodsmentioning

confidence: 99%

“…To date, the European Food Safety Authority (EFSA) has authorized four edible insects as novel foods, as detailed in the Regulation (EU) 2015/2283. Among these, it is possible to list the following: ‘ Tenebrio molitor ’ larva (mealworm, as frozen, dried, and powder forms), ‘ Locusta migratoria ’ (migratory locust, grasshopper), ‘ Alphitobius diaperinus ’ larva (frozen, freeze-dried formulations), and ‘ Acheta domesticus ’ (dried, ground, frozen, and partially defatted whole house cricket) [ 1 ]. Therefore, considering that trading of these new products (in different forms) is regulated by Regulation (EU) No.…”

Section: Introductionmentioning

confidence: 99%

“…In a recent research work from our research group [ 1 ], we added 5% ( w / w ) of different commercial insect powders (authorized as novel foods) in beef meat to formulate insect-containing beef burgers to comprehensively evaluate the effect of insect powder incorporation on the textural, sensory, and cooking properties, also inspecting those bioactive peptides potentially accounting for enzyme inhibition during simulated in vitro gastrointestinal digestion. Therefore, starting from these background conditions, we carried out a comprehensive and never-before reported investigation dealing with the incorporation of insect powders in beef burgers that were cooked and in vitro digested following the static and harmonized INFOGEST protocol.…”

Section: Introductionmentioning

confidence: 99%

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Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers

Rocchetti,

Zengin,

Giuberti

et al. 2024

Antioxidants

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Mealworm, migratory locust, and house cricket have recently been recognized by the European Commission as novel foods, thus being suitable in different food applications. In this work, we tested their powders as meat extenders at 5% (w/w) inclusion in beef burgers, considering their ability to vehicle phenolic compounds during simulated in vitro static gastrointestinal digestion (INFOGEST). Insect powders were abundant in different phenolic classes, recording the highest values in locust (LP; 314.69 mg/kg), followed by cricket (CP; 113.3 mg/kg) and mealworm (MWP; 51.9 mg/kg). Following a pan-cooking process, LP burgers were confirmed as the best source of phenolics, with a marked abundance of flavonoids and phenolic acids. Interestingly, the insect powders were found to affect the in vitro gastrointestinal bioaccessibility of phenolic compounds when compared with the CTR burger, likely promoted by the interactions between the phenolic compounds and proteins characterizing the tested insect powders. Among the most discriminant phenolic metabolites at the gastrointestinal level, we found several phenolic acids (mainly hydroxycinnamics), recording the highest content for the digested CP-containing burgers. Finally, stilbenes showed significant correlation values at the intestinal level with both antioxidant and enzymatic activities, while total flavonoids were the most correlated with the inhibition of acetylcholinesterase. Taken together, our preliminary findings demonstrated that insect powders added to beef burgers can promote the bioaccessibility and potential bioavailability of phenolics in the distal tracts of the intestine.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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