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Keywords = edible insect material

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17 pages, 4832 KiB  
Article
Comprehensive Analysis on Physicochemical Properties and Characteristic Compounds of Insect-Infested Ziziphi Spinosae Semen
by Bo Xu, Zhenying Liu, Yanzhen Shen, Yunxia Cheng, Pingping Song, Feifei Wang and Zhimao Chao
Metabolites 2025, 15(3), 188; https://doi.org/10.3390/metabo15030188 - 11 Mar 2025
Viewed by 842
Abstract
Objectives: Ziziphi spinosae semen (ZSS), an edible and medicinal substance, was easily infested by Plodia interpunctella (P. interpunctella) during storage. However, there was no identification method for insect-infested ZSS based on its chemical composition. Therefore, the characteristic compounds in ZSS before [...] Read more.
Objectives: Ziziphi spinosae semen (ZSS), an edible and medicinal substance, was easily infested by Plodia interpunctella (P. interpunctella) during storage. However, there was no identification method for insect-infested ZSS based on its chemical composition. Therefore, the characteristic compounds in ZSS before and after being infested by P. interpunctella were discovered based on the comparison of volatile organic compounds (VOCs), untargeted metabolomics, and other quality characters. Methods: Color, total flavonoid content (TFC), and main active compound content were measured to explore the change of physicochemical properties in ZSS after being infested by P. interpunctella. Non-targeted metabolomic techniques, including ultra-performance liquid chromatography–mass spectrometry (UPLC-MS) and headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) were used to assess molecular-level alterations. Results: The color changed significantly. The TFC and main active compounds of spinosin, jujuboside A, jujuboside B, and betulinic acid were decreased significantly. A total of nine VOCs and twenty-one metabolites were screened out that could be used to identify whether ZSS was infested. And some metabolites, such as uric acid, gluconic acid, hypoxanthine, and xanthine, were discovered as characteristic compounds in ZSS after being infested by P. interpunctella. Conclusions: The study provided the basis and reference for the identification of insect-infested ZSS and offered an example for the identification of other insect-infested edible and medicinal materials. Full article
(This article belongs to the Section Plant Metabolism)
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13 pages, 492 KiB  
Article
Multi-Elemental Analysis of Edible Insects, Scorpions, and Tarantulas from French (Online) Market and Human Health Risk Assessment Due to Their Consumption: A Pilot Study
by Yulianna Holowaty, Axelle Leufroy, Clément Mazurais, Diane Beauchemin and Petru Jitaru
Foods 2024, 13(15), 2353; https://doi.org/10.3390/foods13152353 - 26 Jul 2024
Viewed by 1756
Abstract
Edible insects are becoming increasingly popular as protein alternatives to traditional animal-based products. As such, information on their elemental composition is important to ensure they are safe for human consumption. This article describes the development and validation of a rapid, reliable method for [...] Read more.
Edible insects are becoming increasingly popular as protein alternatives to traditional animal-based products. As such, information on their elemental composition is important to ensure they are safe for human consumption. This article describes the development and validation of a rapid, reliable method for the simultaneous determination of 19 elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Mo, Na, Pb, Se, Sr, and Zn) in edible insects by inductively coupled plasma mass spectrometry (ICP-MS) following closed vessel microwave digestion. The method was validated using three insect certified reference materials, namely black soldier fly larvae meal (BFLY-1), cricket flour (KRIK-1), and mealworm powder (VORM-1). The method was applied to analyze twelve different (whole) insect species. The maximum amount of each sample was calculated for As, Cd, and Pb with respect to their provisional tolerable daily intake values established by the Food and Agricultural Organization/World Health Organization. Most of the samples, except for scorpions and tarantulas, were safe to consume at large doses (1000–10,000 insects per day). Furthermore, most of the samples contained high levels of Fe, K, Na, and Zn, providing a preliminary overview of the nutritional profile of these novel protein alternatives. Full article
(This article belongs to the Special Issue Trace Elements in Food: Nutritional and Safety Issues)
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16 pages, 4237 KiB  
Article
Development of Healthy Snacks Incorporating Meal from Tenebrio molitor and Alphitobius diaperinus Using 3D Printing Technology
by Francisco Madail Herdeiro, Maria Otília Carvalho, Maria Cristiana Nunes and Anabela Raymundo
Foods 2024, 13(2), 179; https://doi.org/10.3390/foods13020179 - 5 Jan 2024
Cited by 20 | Viewed by 4160
Abstract
This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing [...] Read more.
This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a “source of protein”, as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a “novel food”, foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers. Full article
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12 pages, 286 KiB  
Article
Physicochemical, Nutritional, Antioxidant, and Sensory Properties of Crackers Supplemented with Edible Insects
by Eva Ivanišová, Marek Rajnoha, Ľuboš Harangozo, Daniela Kunecová, Matej Čech, Lucia Gabríny, Branislav Gálik, Joanna Katarzyna Banach, Przemysław Łukasz Kowalczewski and Renata Pietrzak-Fiećko
Appl. Sci. 2023, 13(21), 11911; https://doi.org/10.3390/app132111911 - 31 Oct 2023
Cited by 9 | Viewed by 2232
Abstract
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total [...] Read more.
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products. Full article
(This article belongs to the Special Issue Biotechnology in Plant Food Processing and Preservation)
21 pages, 1054 KiB  
Article
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
by Stanisław Kowalski, Dorota Gumul, Joanna Oracz, Justyna Rosicka-Kaczmarek, Anna Mikulec, Barbara Mickowska, Magdalena Skotnicka and Marek Zborowski
Antioxidants 2023, 12(11), 1912; https://doi.org/10.3390/antiox12111912 - 26 Oct 2023
Cited by 14 | Viewed by 4310
Abstract
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The [...] Read more.
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n − 6/n − 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact. Full article
(This article belongs to the Section Natural and Synthetic Antioxidants)
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14 pages, 323 KiB  
Article
Effects of Biofermented Feed on Zophobas morio: Growth Ability, Fatty Acid Profile, and Bioactive Properties
by Jana Čaloudová, Kateřina Křištofová, Matej Pospiech, Tatiana Klempová, Ondrej Slaný, Milan Čertík, Slavomír Marcinčák, Andrej Makiš, Zdeňka Javůrková, Martina Pečová, Michaela Zlámalová, Lucie Vrbíčková and Bohuslava Tremlová
Sustainability 2023, 15(12), 9709; https://doi.org/10.3390/su15129709 - 17 Jun 2023
Cited by 4 | Viewed by 2518
Abstract
The global population’s increasing demand for sustainable and nutritious food sources has led to the exploration of alternative approaches in livestock production. Edible insects have emerged as a promising solution due to their nutritional composition, including high protein content, balanced fats, minerals, vitamins, [...] Read more.
The global population’s increasing demand for sustainable and nutritious food sources has led to the exploration of alternative approaches in livestock production. Edible insects have emerged as a promising solution due to their nutritional composition, including high protein content, balanced fats, minerals, vitamins, and bioactive peptides. Biofermentation offers a viable method to enhance the nutritional value of insect feed. This study aimed to investigate the effects of feeding biofermented feeds derived from less valuable raw materials on the yield and nutritional composition of Zophobas morio larvae. The focus was on assessing fat quality, omega-3 and omega-6 fatty acids, and bioactive compounds and monitoring the larvae’s weight and length increases. Three feed types were tested: wheat bran (control), fermented wheat bran, and a mixture of fermented corn and flaxseed in a five-week period. The findings demonstrated a noteworthy (p < 0.05) elevation in polyunsaturated fatty acids, such as gamma-linolenic acid, alpha-linolenic acid, and eicosapentaenoic acid in Zophobas morio larvae fed with biofermented corn and flaxseed pomace, both pre- and postculinary treatment, as compared to the control group. The study also showed increased chelation of Cu2+ (p < 0.05) and Fe2+ (p < 0.05) between native and roasted insects in the samples without in vitro digestion, as well as increased Cyclooxygenase-1 activity (p < 0.05), indicating improved bioavailability. Additionally, culinary processing led to a reduction in polyphenol content (p < 0.05), antioxidant activity (p > 0.05) except DPPH, and peptide concentration (p < 0.05) in the samples without in vitro digestion. Full article
(This article belongs to the Special Issue Just Food System Transformations)
11 pages, 1513 KiB  
Article
The Preparation and Physiochemical Characterization of Tenebrio molitor Chitin Using Alcalase
by Hyemi Kim, Hyeongyeong Kim, Yejin Ahn, Ki-Bae Hong, In-Woo Kim, Ra-Yeong Choi, Hyung Joo Suh and Sung Hee Han
Molecules 2023, 28(7), 3254; https://doi.org/10.3390/molecules28073254 - 5 Apr 2023
Cited by 11 | Viewed by 3163
Abstract
Chitin is mostly produced from crustaceans, but it is difficult to supply raw materials due to marine pollution, and the commonly used chemical chitin extraction method is not environmentally friendly. Therefore, this study aims to establish a chitin extraction process using enzymes and [...] Read more.
Chitin is mostly produced from crustaceans, but it is difficult to supply raw materials due to marine pollution, and the commonly used chemical chitin extraction method is not environmentally friendly. Therefore, this study aims to establish a chitin extraction process using enzymes and to develop edible insect-derived chitin as an eco-friendly new material. The response surface methodology (RSM) was used to determine the optimal conditions for enzymatic hydrolysis. The optimal conditions for enzymatic hydrolysis by RSM were determined to be the substrate concentration (7.5%), enzyme concentration (80 μL/g), and reaction time (24 h). The solubility and DDA of the mealworm chitosan were 45% and 37%, respectively, and those of the commercial chitosan were 61% and 57%, respectively. In regard to the thermodynamic properties, the exothermic peak of mealworm chitin was similar to that of commercial chitin. In the FT-IR spectrum, a band was observed in mealworm chitin corresponding to the C=O of the NHCOCH3 group at 1645 cm−1, but this band showed low-intensity C=O in the mealworm chitosan due to deacetylation. Collectively, mealworm chitosan shows almost similar physical and chemical properties to commercial chitosan. Therefore, it is shown that an eco-friendly process can be introduced into chitosan production by using enzyme-extracted mealworms for chitin/chitosan production. Full article
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15 pages, 324 KiB  
Article
Modelling the Factors Influencing Polish Consumers’ Approach towards New Food Products on the Market
by Arkadiusz Piwowar, Wioletta Wolańska, Agnieszka Orkusz, Magdalena Kapelko and Joanna Harasym
Sustainability 2023, 15(3), 2818; https://doi.org/10.3390/su15032818 - 3 Feb 2023
Cited by 7 | Viewed by 2655
Abstract
The sustainability of food systems and circular economy aspects are ending the traditional food approaches and are demanding changes in raw materials and products supplied by agriculture and the food industry. However, the “supply” of new products is the easiest to achieve, while [...] Read more.
The sustainability of food systems and circular economy aspects are ending the traditional food approaches and are demanding changes in raw materials and products supplied by agriculture and the food industry. However, the “supply” of new products is the easiest to achieve, while gaining the acceptance of consumers for a new product will always be the toughest. For the consumer the new product is an item which until recently was not known or used. However, considering the newness of products concept on a scientific basis, it is obvious that the concept covers new, novel, and innovative food products. The study applies an advanced analysis of the factors that drive the consumers’ acceptance of new products (perceived as new, novel, and innovative) on the food market in Poland. Specifically, seaweeds (as new), edible insects (as novel), and 3D-printed personalized food products (as innovative) were chosen. The selected factors influencing the Polish consumers’ approach towards the newness of food products, including the different tendencies to accept innovations in this area, were analyzed by using factor and reliability analysis. The assessment of the differences towards an acceptance of new products based on the socio-demographic characteristics of the consumer was completed using the Kruskal–Wallis test. Furthermore, to analyze the features favoring the acceptance of new products, the logistic regression was estimated. The article presents the results of a survey of 500 Polish respondents in the 20–44 age group. The profound statistical analysis showed that the destiny of foreign travel turned out to be an important variable in the logistic regression model. Full article
(This article belongs to the Section Sustainable Food)
18 pages, 2434 KiB  
Article
Physicochemical Characteristics, Techno-Functionalities, and Amino Acid Profile of Prionoplus reticularis (Huhu) Larvae and Pupae Protein Extracts
by Ruchita Rao Kavle, Patrick James Nolan, Alaa El-Din Ahmed Bekhit, Alan Carne, James David Morton and Dominic Agyei
Foods 2023, 12(2), 417; https://doi.org/10.3390/foods12020417 - 16 Jan 2023
Cited by 6 | Viewed by 3346
Abstract
The amino acid profile, techno-functionalities (foaming stability/capacity, emulsion stability/capacity, solubility, and coagulation), and physicochemical characteristics (colour, particle size, surface hydrophobicity, Fourier-transform infrared spectroscopy, and differential scanning calorimetry) of protein extracts (PE) obtained from Prionoplus reticularis (Huhu grub) larvae (HLPE) and pupae (HPPE) were [...] Read more.
The amino acid profile, techno-functionalities (foaming stability/capacity, emulsion stability/capacity, solubility, and coagulation), and physicochemical characteristics (colour, particle size, surface hydrophobicity, Fourier-transform infrared spectroscopy, and differential scanning calorimetry) of protein extracts (PE) obtained from Prionoplus reticularis (Huhu grub) larvae (HLPE) and pupae (HPPE) were investigated. Total essential amino acid contents of 386.7 and 411.7 mg/g protein were observed in HLPE and HPPE, respectively. The essential amino acid index (EAAI) was 3.3 and 3.4 for HLPE and HPPE, respectively, demonstrating their nutritional equivalence. A unique nitrogen-to-protein conversion constant, k, and the corresponding protein content of the extracts were 6.1 and 6.4 and 72.1% and 76.5%, respectively. HLPE (37.1 J/g) had a lower enthalpy than HPPE (54.1 J/g). HPPE (1% w/v) exhibited a foaming capacity of 50.7%, which was higher than that of HLPE (41.7%) at 150 min. The foaming stability was 75.3% for HLPE and 73.1% for HPPE after 120 min. Both protein extracts (1% w/v) had emulsifying capacities that were 96.8% stable after 60 min. Therefore, protein extracts from Huhu larvae and pupae are of a good nutritional quality (based on their EAAI) and have techno-functional properties, such as foaming and emulsification, that afford them potential for certain food technology applications. Full article
(This article belongs to the Special Issue Innovative Foods: The Future Food Supply, Nutrition and Health)
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15 pages, 30795 KiB  
Article
Evaluation of Rearing Factors Affecting Clanis bilineata tsingtauica Mell Larvae Fed by Susceptible Soybean Variety NN89-29 in Spring and Autumn Sowing
by Xiaofeng Liu, Yulu Yan, Nan Liu, Yufei Xu, Huiyan Jiang, Zhihao Ye, Hao Wang, Junyi Gai and Guangnan Xing
Insects 2023, 14(1), 32; https://doi.org/10.3390/insects14010032 - 29 Dec 2022
Cited by 6 | Viewed by 2275
Abstract
Clanis bilineata tsingtauica Mell is a nutritious edible insect. In the present study, soybean variety NN89-29 susceptible to leaf-feeding insects was used as the experiment material to evaluate the rearing factors affecting the production of C. bilineata tsingtauica in spring and autumn sowing. [...] Read more.
Clanis bilineata tsingtauica Mell is a nutritious edible insect. In the present study, soybean variety NN89-29 susceptible to leaf-feeding insects was used as the experiment material to evaluate the rearing factors affecting the production of C. bilineata tsingtauica in spring and autumn sowing. We artificially inoculated C. bilineata tsingtauica eggs to soybean plants, and the relevant indexes of larvae and soybean plants were recorded. The main results from spring sowing were as follows: (1) Larval number, single larval weight and plot-larval weight were all higher in the V6 stage (sixth trifoliolate) than those in the R3 stage (beginning pod) of inoculated eggs. (2) Larval number, single larval weight and plot-larval weight significantly decreased under higher planting density. Meanwhile, the soybean plant height and internode length increased, while the main stem node number of soybean decreased under higher planting density. (3) Single larval weight and plot-larval weight were not significantly affected by different numbers of eggs inoculated, but the larval number was significantly affected. Under autumn sowing conditions: (1) The larvae production and soybean plant growth were not significantly affected by covering the top of the net house with plastic film to isolate rainwater. (2) More eggs inoculated were associated with higher plot-larval weight. Conversely, fewer eggs inoculated resulted in a higher proportion of single larvae weight more than or equal to 6 g (≥6 g). Compared to spring sowing, the low biomass of autumn-sown soybean plants did not provide sufficient food for C. bilineata tsingtauica growth, and competition for food resulted in lower larval number, single larval weight and plot-larval weight. Full article
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13 pages, 1201 KiB  
Article
Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance
by Millena Ruszkowska, Małgorzata Tańska and Przemysław Łukasz Kowalczewski
Sustainability 2022, 14(24), 16578; https://doi.org/10.3390/su142416578 - 10 Dec 2022
Cited by 23 | Viewed by 3248
Abstract
Edible insects are more and more widely researched and presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted and crushed crickets, deserves attention because it can be used as an ingredient in many food [...] Read more.
Edible insects are more and more widely researched and presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted and crushed crickets, deserves attention because it can be used as an ingredient in many food products. The aim of this study was to determine the effect of CP addition on the physical and sensory properties of extruded corn snacks. In the extrusion process, five variants of corn snacks were produced with 2%, 4%, 6%, and 8% additions of CP, and with 8% CP and 2% baking powder. Snacks without CP addition were used as a control (R). The study also evaluated the storage life of the manufactured snack products based on their sorption properties. It was found that increasing the CP content in snacks has a significant effect on their characteristics, with a lower expansion ratio as the result of the higher CP content in the extrudates. CP increased the solubility and decreased the water absorption of the snacks. Color changes were also observed in the produced snacks. The more CP in the recipe, the darker the end product. In addition, the color parameters a* and b* were shifted towards red and blue in cross-sections of snacks with higher percentages of CP. According to the sensory analysis, CP additions up to 6% allow for obtaining sensory-attractive snacks. Statistical analysis of the results showed that the snack parameters, expansion ratio, and water absorption index are of the greatest importance for sensory acceptance. Therefore, when planning the incorporation of CP into this type of product, special attention should be paid to obtaining extrudates with appropriate parameters. Full article
(This article belongs to the Special Issue Just Food System Transformations)
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16 pages, 1406 KiB  
Article
Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder
by Stanisław Kowalski, Joanna Oracz, Magdalena Skotnicka, Anna Mikulec, Dorota Gumul, Barbara Mickowska, Aleksandra Mazurek, Renata Sabat, Anna Wywrocka-Gurgul and Dorota Żyżelewicz
Molecules 2022, 27(23), 8472; https://doi.org/10.3390/molecules27238472 - 2 Dec 2022
Cited by 22 | Viewed by 3393
Abstract
Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to [...] Read more.
Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26–6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione. Full article
(This article belongs to the Section Food Chemistry)
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13 pages, 2036 KiB  
Article
Supplementation with Queen Bee Larva Powder Extended the Longevity of Caenorhabditis elegans
by Tong Zhao, Liming Wu, Fangfang Fan, Yaning Yang and Xiaofeng Xue
Nutrients 2022, 14(19), 3976; https://doi.org/10.3390/nu14193976 - 24 Sep 2022
Cited by 5 | Viewed by 3888
Abstract
Queen bee larva (QBL) is one kind of important edible insect that is harvested during royal jelly production process. QBL has many physiological functions; however, limited information is available regarding its antiaging effects. In this study, the antiaging function of freeze-dried QBL powder [...] Read more.
Queen bee larva (QBL) is one kind of important edible insect that is harvested during royal jelly production process. QBL has many physiological functions; however, limited information is available regarding its antiaging effects. In this study, the antiaging function of freeze-dried QBL powder (QBLP) was investigated by combining the Caenorhabditis elegans (C. elegans) model and transcriptomics. The administration of QBLP to C. elegans was shown to improve lifespan parameters. Additionally, QBLP improved the mobility of nematodes. Transcriptome analysis showed the differentially expressed genes (DEGs) were significantly enriched in Gene Ontology (GO) terms that were almost all related to the biological functions of cell metabolism and stress, which are associated with lifespan. The Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis suggested that the lifespan of C. elegans was related to the longevity regulating pathway-worm. The expression levels of the key genes sod-3, gst-6, hsp-12.6, lips-7, ins-8, and lips-17 were upregulated. sod-3, hsp-12.6, lips-7, and lips-17 are downstream targets of DAF-16, which is an important transcription factor related to lifespan extension. CF1038 (daf-16(mu86)) supplemented with QBLP did not show a life-prolonging. This indicates that the antiaging function of QBLP is closely related to daf-16. Thus, QBLP is a component that could potentially be used as a functional material to ameliorate aging and aging-related symptoms. Full article
(This article belongs to the Special Issue Bee Products in Human Health)
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14 pages, 2001 KiB  
Article
The Characteristic of Insect Oil for a Potential Component of Oleogel and Its Application as a Solid Fat Replacer in Cookies
by Doyoung Kim and Imkyung Oh
Gels 2022, 8(6), 355; https://doi.org/10.3390/gels8060355 - 6 Jun 2022
Cited by 32 | Viewed by 5383
Abstract
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on [...] Read more.
The larvae of Tenebrio molitor, an edible insect, have recently attracted attention in the food industry as a protein supplement or future food material. However, despite more than 30% of the total weight being fat content, few studies have been conducted on the fat (oil) derived from Tenebrio molitor larvae (TM oil) and its food utilization. In this study, TM oil was extracted and its fatty acid composition and antioxidant activity were investigated. Then, the oleogels were prepared with TM oil and oleogelators (candelilla wax, carnauba wax, and beeswax) and their rheological and thermal properties were evaluated to elucidate their utilization as a solid fat replacer in cookies. In the results, TM oil contained 73.6% unsaturated fatty acids and showed a lower antioxidant activity than olive oil. Although the highest hardness was shown in oleogel with candelilla wax, the highest viscoelasticity above 50 °C was observed for oleogel with carnauba wax. The highest melting point was observed in carnauba oleogel. Lower peroxide values were observed in the oleogel samples than for TM oil, indicating that oleogelation of structuring oil improved the oxidative stability of TM oil. In addition, the shortening replacement with carnauba wax oleogel showed a desirable cookie quality in terms of spreadability and texture properties. Full article
(This article belongs to the Special Issue Novel Gels for Food Product Development)
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25 pages, 2668 KiB  
Article
Evaluation of the Quality Characteristics and Development of a Puffed-Rice Snack Enriched with Honeybee (Apis mellifera L.) Drone Pupae Powder
by Woo-Hee Cho, Jung-Min Park, Eun-Ji Kim, Md. Mohibbullah and Jae-Suk Choi
Foods 2022, 11(11), 1599; https://doi.org/10.3390/foods11111599 - 28 May 2022
Cited by 7 | Viewed by 3789
Abstract
Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee (Apis mellifera L.) drone pupae has gained prominence as a nutritional material. In this study, bee drone pupae were processed under different heating and drying conditions and incorporated into [...] Read more.
Edible insect ingredients have gained importance as environmental-friendly energy sources world-wide; the honeybee (Apis mellifera L.) drone pupae has gained prominence as a nutritional material. In this study, bee drone pupae were processed under different heating and drying conditions and incorporated into a puffed-rice snack with honey. The sensory, physicochemical, nutritional and microbial qualities of drone pupae powders were tested. The deep-fried and hot-air dried powder was selected; the values of 5.54% (powder) and 2.13% (honey) were obtained on optimization with honey by response surface methodology. Subsequently, the puffed-rice snack product enriched with drone pupae powder was stored at different temperatures for 180 days. The prepared product showed a higher content of proteins, fats, amino acids, and fatty acids compared to the control. The high content of a few minerals were maintained in the processed powder and the product, whereas heavy metals were not detected. The storage test indicated acceptable sensory qualities and safety results, considering important quality parameters. Thus, drone pupae powder and the developed product can be consumed as nutritional food materials; the quality characteristics can be improved through optimal processing. Full article
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