The use of edible insect proteins in food: Challenges and issues related to their functional properties

Gravel, Alexia; Doyen, Alain

doi:10.1016/j.ifset.2019.102272

Cited by 233 publications

(190 citation statements)

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“…In general, during homogenization of immiscible oil and water, proteins reduce the interfacial tension and form protective layers around oil droplets, thereby providing stability against droplet coalescence [ 28 ]. In addition, emulsion formation and stability could be impacted by the content and size, amino acid composition, hydrophobicity, hydrophilicity, and conformational characteristics of the proteins [ 29 ]. Figure 2 shows backscattering profiles of the interaction between porcine myofibrillar protein and extracted edible insect protein.…”

Section: Resultsmentioning

confidence: 99%

“…Although proteins with small molecular weight display good emulsion formation abilities due to rapid diffusion to the interface between water and fat droplet, they have low emulsion stability. Proteins with large molecular weight could improve emulsion stability once the layer around the fat and water interface has formed [ 29 ]. In addition, higher viscosity due to proteins with a large molecular weight can help stabilize the emulsion system.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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“…Therefore, the N within the chitin polymer and any protein encapsulated by chitin would not be digested and absorbed within the small intestine of the pig. Furthermore, some differences in SID of AA between the FF and DF BSFLM may be attributed to different processing methods applied to BSFLM ( Gravel and Doyen, 2020 ). The use of cold pressing to defat BSFLM has minimal effects on AID in broiler chickens ( Schiavone et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

“…The use of cold pressing to defat BSFLM has minimal effects on AID in broiler chickens ( Schiavone et al, 2017 ). However, BSFL are also typically dried prior to grinding ( Gravel and Doyen, 2020 ). Huang et al (2018) found that the in vitro digestibility of AA were greater when BSFLM was dried using conventional methods (at 60 °C to constant weight) versus drying with microwave irradiation (an increasingly popular drying method used in food processing).…”

Section: Discussionmentioning

confidence: 99%

Standardized ileal digestible amino acids and net energy contents in full fat and defatted black soldier fly larvae meals (Hermetia illucens) fed to growing pigs

Crosbie

Zhu

Shoveller

et al. 2020

Translational Animal Science

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Two experiments were conducted to determine standardized ileal digestibility (SID) of AA (Exp. 1) and net energy (Exp. 2) in two black soldier fly larvae meal (BSFLM) samples [full fat (FF; 42.5% CP, as-fed) and defatted (DF; 40.8% CP; as-fed)] for growing pigs. Two cornstarch-based diets were formulated with FF and DF BSFLM as the sole sources of AA. A nitrogen-free diet was also used and the corn starch:sucrose:oil ratio was kept constant among diets to calculate DE by difference method. In each Exp., pigs were fed 2.8 × estimated maintenance energy requirement. In Exp. 1, 8 ileal-cannulated barrows (25.1 ± 0.41 kg initial BW) were used in a replicated 2 × 2 Latin square design (n = 8). In each period, pigs were adapted to diets for 5 days followed by 2 days of continuous ileal digesta collection for 8 hours. The SID of AA were calculated using basal endogenous losses for pigs fed a nitrogen-free diet. In Exp. 2, 8 barrows (23.4 ± 0.54 kg initial BW) were used in a partially replicated Latin square design (n = 8). In each period, pigs were adapted to diets for 7 days, followed by 5 days of total urine collection and fecal grab sampling. The SID of CP (80.6 ± 1.1 %) and Lys (88.0 ± 1.4 %) were not different between FF and DF BSFLM. The SID of Arg, Val, Ala, and Pro tended to be less, and the SID of Met tended to be greater for the FF versus the DF BSFLM (P = 0.034, 0.090, 0.053, 0.065, 0.074, respectively). Digestible energy (4927 vs 3941± 75 kcal/kg), ME (4569 vs 3396 ± 102 kcal/kg), and predicted NE (3477 vs 2640 ± 30 kcal/kg, using equations from Noblet; 3479 vs 2287 ± 28 kcal/kg, using equations from Blok, respectively) were greater for the FF versus the DF BSFLM (P < 0.05). The apparent total tract digestibility of NDF and ADF were greater for the FF versus the DF BSFLM (P ≤ 0.05). Both FF and DF BSFLM had high SID for most AA, however, FF BSFLM was a better source of net energy for growing pigs. Therefore, both FF and DF BSFLM could be used as protein alternatives in growing pig diets.

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“…The different origin (likely including a different rearing method and/or substrate) of the mealworms as well as the different methods of analysis used can explain the variations in the results from different studies. Compared to other protein sources, the mealworm powders tested in this study had higher WBC and OBC values than those of soy flours (130% and 84%, respectively) and comparable WBC and OBC to those of egg white flours (168% and 135%, respectively; Gravel & Doyen, 2020).…”

Section: Resultsmentioning

confidence: 64%

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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The use of edible insect proteins in food: Challenges and issues related to their functional properties

Cited by 233 publications

References 110 publications

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Standardized ileal digestible amino acids and net energy contents in full fat and defatted black soldier fly larvae meals (Hermetia illucens) fed to growing pigs

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

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