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

Selaledi, Letlhogonolo; Mabelebele, Monnye

doi:10.3390/insects12040333

Cited by 30 publications

(27 citation statements)

References 53 publications

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“…Finally, the nutrient content of insects varies considerably between species [ 47 , 48 ]. In addition, processing methods, such as freezing, heating, or drying, but also packing, storage time, and storage conditions, can affect the chemical composition of insects [ 4 , 49 , 50 , 51 ]. Therefore, analysis of the nutritional composition should be performed for the final consumption products.…”

Section: Discussionmentioning

confidence: 99%

The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects

Riekkinen

Väkeväinen

Korhonen

2022

Insects

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Demand for new food sources and production methods is increasing due to overall population growth, as well as the aim towards more sustainable use of natural resources and circular economy. Edible insects already used in many parts of the world have recently attracted interest as a new protein source in Europe, and novel food acceptance procedures are ongoing in the European Union for several insect species. In this paper, the effects of substate on the nutritional value, especially the fatty acid composition, of edible insects were reviewed and correlation calculations performed. The nutritional value of edible insects is an important health aspect, in particular, a high content of good-quality protein and unsaturated fatty acids with essential fatty acids, and an optimal fatty acid n6/n3 ratio. On the basis of our findings, the nutrient content of insects can be modified by using a feed substrate carefully designed for each individual insect species. In addition, our correlation calculations demonstrated that the contents of linoleic and alpha linolenic acids in insects reflected the contents of these acids in the substrate. In conclusion, optimizing the composition and structure of the substrate and rearing conditions and duration for each insect species might also aid standardization of the nutritional composition of edible insects.

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Section: Discussionmentioning

confidence: 99%

The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects

Riekkinen

Väkeväinen

Korhonen

2022

Insects

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“…EFSA confirmed the safety for frozen, freeze-dried as well as thermally dried mealworms [15,16]. In addition to these common industrial drying procedures, other innovative, seminal drying methods [32,34] have been investigated on T. molitor larvae for their effects on macro/micronutrient composition and accessibility, colour changes, protein solubility and lipid oxidation prevalence [24,[35][36][37][38][39][40]. Drying devices based on microwave-, infrared-or fluid bed drying are already used industrially [32,41].…”

Section: Introductionmentioning

confidence: 99%

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Keil

Grebenteuch

Kröncke

et al. 2022

Insects

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The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be approved by EFSA 2021 following the Novel Food Regulation. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. The focus of the present study was to analyse the chemical composition, antioxidant capacity, volatile compound profile and colouring of mealworm larvae dried in various regimes (freeze-drying, microwave drying, infrared drying, rack-oven drying and high-frequency drying). Proximate composition and fatty acid profile were similar for all dried larvae. Freeze dried larvae were predominantly marked by lipid oxidation with significantly higher peroxide values, secondary/tertiary oxidation products in the headspace GC-MS profiles and lower antioxidant capacity. High-temperature treatment in the rack oven—and to some extent also infrared or microwave drying—led to mealworm larvae darkening and the appearance of volatile Maillard secondary products such as 2-methylpropanoic acid, 2-/3-methylbutanoic acid and alkylpyrazines. High-frequency drying as a new emerging technology in insect processing was the most cost-effective method with energy costs of solely 0.09 Є/kg T. molitor L. leading to final larval material characterized by both lipid oxidation and nonenzymatic Maillard-browning.

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“…The amino acid composition of the wheat flour, mealworm powder, and soda biscuits are listed in Table 5 . The mealworm powder showed a high content of essential amino acids, which was consistent with previous research [ 10 , 11 , 41 ]. Accordingly, soda biscuits with mealworm substitution exhibited gradual increases in both essential and nonessential amino acids.…”

Section: Resultsmentioning

confidence: 99%

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Xie¹,

Yuan²,

Fu³

et al. 2022

Foods

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Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

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

Cited by 30 publications

References 53 publications

The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects

The Effect of Substrate on the Nutrient Content and Fatty Acid Composition of Edible Insects

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

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