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Psarianos M, Iranshahi K, Rossi S, Gottardi D, Schlüter O. Quality evaluation of house cricket flour processed by electrohydrodynamic drying and pulsed electric fields treatment. Food Chem 2024; 441:138276. [PMID: 38215501 DOI: 10.1016/j.foodchem.2023.138276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 12/08/2023] [Accepted: 12/22/2023] [Indexed: 01/14/2024]
Abstract
House crickets are expected to play a significant role in the future food sector. Electrohydrodynamic (EHD) drying offers an environmentally friendly alternative to conventional drying methods. Pulsed electric fields (PEF) is a non-thermal process that facilitates conventional processes. EHD was applied to house crickets with and without PEF pretreatment, and the effect of PEF and EHD on the quality of the insects was evaluated. PEF pretreatment positively affected the oven drying at 60 °C by reducing its duration and thus decreasing the energy consumption by 14.22%. Moisture removal of EHD was not sufficient to replace oven drying, but when combined with oven drying, the overall energy consumption was reduced by >50%. PEF processing also increased the protein solubility (53.07% higher than the respective control) and antioxidant activity (24.05% higher than the respective control) of the oven-dried samples and reduced the histamine content of the EHD-dried samples (25.87% lower than the respective control).
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Affiliation(s)
- Marios Psarianos
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany.
| | - Kamran Iranshahi
- Laboratory for Biomimetic Membranes and Textiles, Empa, Swiss Federal Laboratories for Materials Science and Technology, St. Gallen 9014, Switzerland; Department of Environmental Systems Science, Swiss Federal Institute of Technology, ETH-Zurich, Zurich 8092, Switzerland.
| | - Samantha Rossi
- University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Davide Gottardi
- University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Oliver Schlüter
- Horticultural Engineering, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Max-Eyth-Allee 100, 14469 Potsdam, Germany; University of Bologna, Department of Agricultural and Food Sciences, Piazza Goidanich 60, 47521 Cesena, Italy.
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Dandadzi M, Musundire R, Muriithi A, Ngadze RT. Effects of drying on the nutritional, sensory and microbiological quality of edible stinkbug (Encosternumdelgorguei). Heliyon 2023; 9:e18642. [PMID: 37576258 PMCID: PMC10413077 DOI: 10.1016/j.heliyon.2023.e18642] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 06/10/2023] [Accepted: 07/24/2023] [Indexed: 08/15/2023] Open
Abstract
Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p < 0.05) increased the crude protein and fat content of the edible stink bugs with the highest values being recorded for the toasted samples (66.65 & 37.17% respectively). Highest Ca, K, Zn, Mg, Fe and P values were recorded after microwave drying. Reduction of 2.94 and 2.99 log cycles of the total viable count (TVC) was observed in oven and microwave dried edible stinkbugs. Toasting and microwave drying eliminated the yeasts and moulds, Enterobacteriaceae and lactic acid bacteria (LAB) in edible stinkbugs. The appearance, aroma, taste, texture and overall acceptability scores were in the same order for toasted > oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs.
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Affiliation(s)
- Melania Dandadzi
- School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya
- Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe
| | - Robert Musundire
- Research and Postgraduate Studies, Chinhoyi University of Technology, P. Bag 7724, Chinhoyi, Zimbabwe
| | - Alice Muriithi
- School of Agricultural and Food Sciences, Jaramogi Oginga Odinga University of Science and Technology, P. O. Box 210-40601, Bondo, Kenya
| | - Ruth T. Ngadze
- Department of Food Science and Technology, Chinhoyi University of Technology, P. O Box 7724, Chinhoyi, Zimbabwe
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Akullo JO, Kiage‐Mokua BN, Nakimbugwe D, Ng'ang'a J, Kinyuru J. Color, pH, microbiological, and sensory quality of crickets (
Gryllus bimaculatus
) flour preserved with ginger and garlic extracts. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Affiliation(s)
- Jolly Oder Akullo
- Department of Animal Production and Management, Faculty of Agriculture and Animal Sciences Busitema University Soroti Uganda
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
| | - Beatrice N. Kiage‐Mokua
- Department of Human Nutrition Sciences, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
| | - Dorothy Nakimbugwe
- Department of Food Technology and Nutrition, School of Food Technology, Nutrition and Bio‐engineering Makerere University Kampala Uganda
| | - Jeremiah Ng'ang'a
- Department of Food Science and Technology, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
| | - John Kinyuru
- Department of Food Science and Technology, School of Food and Nutrition Sciences Jomo Kenyatta University of Agriculture and Technology Nairobi Kenya
- African Institute for Capacity Development Nairobi Kenya
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Ververis E, Boué G, Poulsen M, Pires SM, Niforou A, Thomsen ST, Tesson V, Federighi M, Naska A. A systematic review of the nutrient composition, microbiological and toxicological profile of Acheta domesticus (house cricket). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Valdés F, Villanueva V, Durán E, Campos F, Avendaño C, Sánchez M, Domingoz-Araujo C, Valenzuela C. Insects as Feed for Companion and Exotic Pets: A Current Trend. Animals (Basel) 2022; 12:ani12111450. [PMID: 35681914 PMCID: PMC9179905 DOI: 10.3390/ani12111450] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 05/31/2022] [Accepted: 05/31/2022] [Indexed: 11/25/2022] Open
Abstract
Simple Summary Currently, there is a wide variety of insect-based pet foods and treats; however, there are several questions about the nutritional contribution of insects for dogs and cats, their health effects, safety aspects and the legal framework for their use as ingredients or feed. The insect-based ingredients used are mainly meal and fat from black soldier fly larvae, mealworm larvae and adult house crickets. There are few studies on the use of insects as food ingredients for pets, and most of them have studied some aspects in dogs. It has been said that they do not affect health, are well accepted and tolerated, do not alter the microbiota and could have the potential to be used as hypoallergenic ingredients. Insects provide a high nutritional value, with a high content of protein and amino acids with good digestibility for dogs. In cats, there is scarce information and more studies are needed. In exotic pets, their use is generalized. Dog owners are willing to use insects as ingredients, but in processed formats such as meal or as part of food or treats. Future research should focus on safety issues and effects on the health, nutrition and feeding behavior of traditional pets, such as dogs and cats. Abstract The objective of this review was to carry out a comprehensive investigation of the benefits of incorporating insects as a pet food ingredient and the implications this can have in determining a market demand for insect-based pet foods. Black soldier fly larvae (Hermetia illucens), mealworm larvae (Tenebrio molitor) and adult house crickets (Acheta domesticus) are currently used in pet food. These insects are widely fed to exotic pets, mainly in whole, live or dehydrated formats. They are also incorporated as meal or fat and are offered to cats and dogs as dry or wet food and treats. Scientific studies about the use of insects for dog and cat feed are scarce. Most studies are in dogs. Research shows that insect nutrients, mainly amino acids, have high digestibility, are beneficial to health, do not have any detrimental effect on the gut microbiota and are accepted by dogs. In several countries, insects are approved for use in pet food and commercialization has spread throughout the world. Pet owners are willing to try foods made with insect meal for their pets. In conclusion, the use of insects in pet food is a reality that is taking on more and more prominence.
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Aleknavičius D, Lukša J, Strazdaitė-Žielienė Ž, Servienė E. The Bacterial Microbiota of Edible Insects Acheta domesticus and Gryllus assimilis Revealed by High Content Analysis. Foods 2022; 11:foods11081073. [PMID: 35454659 PMCID: PMC9032608 DOI: 10.3390/foods11081073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/05/2022] [Accepted: 04/06/2022] [Indexed: 12/02/2022] Open
Abstract
In the concept of novel food, insects reared under controlled conditions are considered mini livestock. Mass-reared edible insect production is an economically and ecologically beneficial alternative to conventional meat gain. Regarding food safety, insect origin ingredients must comply with food microbial requirements. House crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) are preferred insect species that are used commercially as food. In this study, we examined cricket-associated bacterial communities using amplicon-based sequencing of the 16S ribosomal RNA gene region (V3–V4). The high taxonomic richness of the bacterial populations inhabiting both tested cricket species was revealed. According to the analysis of alpha and beta diversity, house crickets and Jamaican field crickets displayed significantly different bacterial communities. Investigation of bacterial amplicon sequence variants (ASVs) diversity revealed cricket species as well as surface and entire body-associated bacterial assemblages. The efficiency of crickets processing and microbial safety were evaluated based on viable bacterial counts and identified bacterial species. Among the microorganisms inhabiting both tested cricket species, the potentially pathogenic bacteria are documented. Some bacteria representing identified genera are inhabitants of the gastrointestinal tract of animals and humans, forming a normal intestinal microflora and performing beneficial probiotic functions. The novel information on the edible insect-associated microbiota will contribute to developing strategies for cricket processing to avoid bacteria-caused risks and reap the benefits.
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Affiliation(s)
- Dominykas Aleknavičius
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania; (D.A.); (J.L.); (Ž.S.-Ž.)
| | - Juliana Lukša
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania; (D.A.); (J.L.); (Ž.S.-Ž.)
| | - Živilė Strazdaitė-Žielienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania; (D.A.); (J.L.); (Ž.S.-Ž.)
| | - Elena Servienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, 08412 Vilnius, Lithuania; (D.A.); (J.L.); (Ž.S.-Ž.)
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, 10221 Vilnius, Lithuania
- Correspondence:
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Psarianos M, Dimopoulos G, Ojha S, Cavini ACM, Bußler S, Taoukis P, Schlüter OK. Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102908] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Pilot-scale generation of plasma processed air and its influence on microbial count, microbial diversity, and selected quality parameters of dried herbs. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2021.102890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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van Huis A, Rumpold B, Maya C, Roos N. Nutritional Qualities and Enhancement of Edible Insects. Annu Rev Nutr 2021; 41:551-576. [PMID: 34186013 DOI: 10.1146/annurev-nutr-041520-010856] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Arnold van Huis
- Laboratory of Entomology, Wageningen University & Research, 6708 PB Wageningen, The Netherlands;
| | - Birgit Rumpold
- Department of Education for Sustainable Nutrition and Food Science, Technische Universität Berlin, 10587 Berlin, Germany;
| | - Cassandra Maya
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
| | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark; ,
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Kooh P, Jury V, Laurent S, Audiat-Perrin F, Sanaa M, Tesson V, Federighi M, Boué G. Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm ( Tenebrio molitor) Powders. Foods 2020; 9:E1528. [PMID: 33114308 PMCID: PMC7690899 DOI: 10.3390/foods9111528] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 10/16/2020] [Accepted: 10/18/2020] [Indexed: 11/16/2022] Open
Abstract
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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Affiliation(s)
- Pauline Kooh
- French Agency for Food, Environmental and Occupational Health & Safety, Risk Assessment Department, 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France; (P.K.); (F.A.-P.); (M.S.)
| | - Vanessa Jury
- Oniris, Université de Nantes, CNRS, GEPEA, UMR 6144 F-44000 Nantes, France; (V.J.); (S.L.)
| | - Sophie Laurent
- Oniris, Université de Nantes, CNRS, GEPEA, UMR 6144 F-44000 Nantes, France; (V.J.); (S.L.)
| | - Frédérique Audiat-Perrin
- French Agency for Food, Environmental and Occupational Health & Safety, Risk Assessment Department, 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France; (P.K.); (F.A.-P.); (M.S.)
| | - Moez Sanaa
- French Agency for Food, Environmental and Occupational Health & Safety, Risk Assessment Department, 14 rue Pierre et Marie Curie, 94701 Maisons-Alfort, France; (P.K.); (F.A.-P.); (M.S.)
| | - Vincent Tesson
- INRAe, Oniris, Secalim UMR 1014, route de Gachet, CS 40706, 44307 Nantes, France; (V.T.); (M.F.)
| | - Michel Federighi
- INRAe, Oniris, Secalim UMR 1014, route de Gachet, CS 40706, 44307 Nantes, France; (V.T.); (M.F.)
| | - Géraldine Boué
- INRAe, Oniris, Secalim UMR 1014, route de Gachet, CS 40706, 44307 Nantes, France; (V.T.); (M.F.)
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