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Open AccessArticle

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

1
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
2
Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland
3
Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
*
Author to whom correspondence should be addressed.
Academic Editor: Francisco J. Barba
Molecules 2021, 26(4), 1184; https://doi.org/10.3390/molecules26041184
Received: 5 February 2021 / Revised: 18 February 2021 / Accepted: 20 February 2021 / Published: 23 February 2021
(This article belongs to the Special Issue Emerging Protein Sources for Food Production and Human Nutrition)
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products. View Full-Text
Keywords: Acheta domesticus; antioxidant activity; β-glucuronidase; edible insect; gut microbiome; insect protein; in vitro digestion Acheta domesticus; antioxidant activity; β-glucuronidase; edible insect; gut microbiome; insect protein; in vitro digestion
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MDPI and ACS Style

Kowalczewski, P.Ł.; Gumienna, M.; Rybicka, I.; Górna, B.; Sarbak, P.; Dziedzic, K.; Kmiecik, D. Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder. Molecules 2021, 26, 1184. https://doi.org/10.3390/molecules26041184

AMA Style

Kowalczewski PŁ, Gumienna M, Rybicka I, Górna B, Sarbak P, Dziedzic K, Kmiecik D. Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder. Molecules. 2021; 26(4):1184. https://doi.org/10.3390/molecules26041184

Chicago/Turabian Style

Kowalczewski, Przemysław Ł.; Gumienna, Małgorzata; Rybicka, Iga; Górna, Barbara; Sarbak, Paulina; Dziedzic, Krzysztof; Kmiecik, Dominik. 2021. "Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder" Molecules 26, no. 4: 1184. https://doi.org/10.3390/molecules26041184

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