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8 pages, 602 KiB

Open AccessEditorial

Interest in Insects as Food and Feed: It Does Not Wane in the Public Domain

by Victor Benno Meyer-Rochow and Chuleui Jung

Foods 2022, 11(20), 3184; https://doi.org/10.3390/foods11203184 - 12 Oct 2022

Cited by 1 | Viewed by 1901

Abstract

This Special Issue of Foods represents Volume 2 of the topic “Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments” [...] Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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Research

Jump to: Editorial, Review

25 pages, 2668 KiB

Open AccessArticle

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 4 | Viewed by 3162

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

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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10 pages, 38635 KiB

Open AccessArticle

Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetia illucens Larvae

by Tae-Kyung Kim, Jae-Hoon Lee, Hae In Yong, Min-Cheoul Kang, Ji Yoon Cha, Ji Yeon Chun and Yun-Sang Choi

Foods 2022, 11(10), 1400; https://doi.org/10.3390/foods11101400 - 12 May 2022

Cited by 14 | Viewed by 6347

Abstract

In this study, we investigated the effects of various defatting methods, including organic solvent (aqueous, acetone, ethanol, and hexane) extraction and physical (cold pressure) extraction, on the nutritional, physicochemical, and functional properties of proteins extracted from Hermetia illucens larvae. The total essential amino [...] Read more.

In this study, we investigated the effects of various defatting methods, including organic solvent (aqueous, acetone, ethanol, and hexane) extraction and physical (cold pressure) extraction, on the nutritional, physicochemical, and functional properties of proteins extracted from Hermetia illucens larvae. The total essential amino acid contents were higher with cold pressure protein extraction than other treatments. The surface hydrophobicity with cold pressure treatment was the lowest, and there were no significant differences among the other treatments. The protein solubility after defatting with organic solvent was higher than for other treatments. The nonreduced protein band at 50 kDa of the defatted protein prepared using organic solvent was fainter than in the cold pressure treatment. The cold pressure-defatted protein showed the highest emulsifying capacity, and the water extracted protein showed the lowest emulsifying capacity. Although organic solvents may be efficient for defatting proteins extracted from insects, organic solvents have detrimental effects on the human body. In addition, the organic solvent extraction method requires a considerable amount of time for lipid extraction. Based on our results, using cold pressure protein extraction on edible insect proteins is ecofriendly and economical due to the reduced degreasing time and its potential industrial applications. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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20 pages, 1639 KiB

Open AccessArticle

Nutritional Quality of Four Novel Porridge Products Blended with Edible Cricket (Scapsipedus icipe) Meal for Food

by Nelly C. Maiyo, Fathiya M. Khamis, Michael W. Okoth, George O. Abong, Sevgan Subramanian, James P. Egonyu, Cheseto Xavier, Sunday Ekesi, Evanson R. Omuse, Dorothy Nakimbugwe, Geoffrey Ssepuuya, Changeh J. Ghemoh and Chrysantus M. Tanga

Foods 2022, 11(7), 1047; https://doi.org/10.3390/foods11071047 - 5 Apr 2022

Cited by 12 | Viewed by 8650

Abstract

Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This [...] Read more.

Currently, no data exist on the utilization of the newly described cricket species (Scapsipedus icipe) meal as additive in food products, though they have high protein (57%) with 88% total digestibility as well as a variety of essential amino acids. This article presents the first report on the effects of processing techniques and the inclusion of cricket meal (CM) on the nutrient and antinutrient properties of four porridge products compared to a popularly consumed commercial porridge flour (CPF). Porridge enriched with CM had significantly higher protein (2-folds), crude fat (3.4–4-folds), and energy (1.1–1.2-folds) levels than the CPF. Fermented cereal porridge fortified with CM had all three types of omega-3 fatty acids compared to the others. The vitamin content across the different porridge products varied considerably. Germinated cereal porridge with CM had significantly higher iron content (19.5 mg/100 g). Zinc levels ranged from 3.1–3.7 mg/100 g across the various treatments. Total flavonoid content varied significantly in the different porridge products. The phytic acid degradation in germinated and fermented porridge products with CM was 67% and 33%, respectively. Thus, the fortification of porridge products with cricket and indigenous vegetable grain powder could be considered an appropriate preventive approach against malnutrition and to reduce incidences in many low-and middle-income countries. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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18 pages, 1955 KiB

Open AccessArticle

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours

by Nthabeleng Vanqa, Vusi Vincent Mshayisa and Moses Basitere

Foods 2022, 11(7), 976; https://doi.org/10.3390/foods11070976 - 28 Mar 2022

Cited by 30 | Viewed by 3738

Abstract

In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between [...] Read more.

In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90–52.74%. The crude fat of the insect flours differed significantly (p < 0.05), with H. illucens (27.93%) having the highest crude fat. G. belina was lighter (L*) and yellower (+b*) compared to H. illucens and M. subhylanus, and there was no significant difference (p > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (p > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for H. illucens (3.63%), with M. subhylanus (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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20 pages, 3912 KiB

Open AccessArticle

Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (Hermetia illucens) Larvae Flours and Protein Concentrates

by Vusi Vincent Mshayisa, Jessy Van Wyk and Bongisiwe Zozo

Foods 2022, 11(5), 724; https://doi.org/10.3390/foods11050724 - 28 Feb 2022

Cited by 27 | Viewed by 8962

Abstract

Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute [...] Read more.

Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85–97%) than flours (30–35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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17 pages, 824 KiB

Open AccessArticle

The Effects of Antioxidants and Packaging Methods on Inhibiting Lipid Oxidation in Deep Fried Crickets (Gryllus bimaculatus) during Storage

by Jin Gan, Min Zhao, Zhao He, Long Sun, Xian Li and Ying Feng

Foods 2022, 11(3), 326; https://doi.org/10.3390/foods11030326 - 24 Jan 2022

Cited by 10 | Viewed by 3668

Abstract

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of [...] Read more.

This study aimed to investigate the effect of processing methods on inhibiting lipid oxidation of deep fried crickets (Gryllus bimaculatus) during storage. Four antioxidants and two packaging methods were used. The effects of different antioxidants and packaging methods on composition of fatty acids, contents of free fatty acids (FFA), peroxide value (PV), and thiobarbituric acid reactive substances (TBARSs) value of deep fried Gryllus bimaculatus were analyzed during 150 days of storage. The composition of fatty acids changed and the content of FFA, PV, and TBARs value also increased with the extension of storage time, indicating that the lipid oxidation dominated by oxidation of unsaturated fatty acids could occur in deep fried Gryllus bimaculatus during storage. In the same storage period, the total content of FFA, PV, and TBARs value of samples treated with antioxidants and vacuum-filling nitrogen packaging were lower than those of controls, suggesting that antioxidants and vacuum-filling nitrogen packaging have noticeable effects on inhibiting lipid oxidation and improving the quality of deep fried crickets, and dibutyl hydroxyl toluene (BHT) was found as the most effective antioxidant in this study. The results may provide a reliable reference for processing of deep fried edible insects. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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11 pages, 562 KiB

Open AccessArticle

Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal

by Letlhogonolo Selaledi, Josephine Baloyi, Christian Mbajiorgu, Amenda Nthabiseng Sebola, Henriette de Kock and Monnye Mabelebele

Foods 2021, 10(12), 3094; https://doi.org/10.3390/foods10123094 - 14 Dec 2021

Cited by 3 | Viewed by 2939

Abstract

An experiment was conducted to examine the effects of yellow mealworm larvae (Tenebrio molitor) meal inclusion in diets of indigenous chickens. A total of 160 mixed-sex indigenous Boschveld chickens were randomly divided into four categories: control soybean meal (SBM) and yellow [...] Read more.

An experiment was conducted to examine the effects of yellow mealworm larvae (Tenebrio molitor) meal inclusion in diets of indigenous chickens. A total of 160 mixed-sex indigenous Boschveld chickens were randomly divided into four categories: control soybean meal (SBM) and yellow mealworm with percentage levels of 5, 10 and 15 (TM5, TM10 and TM15, respectively). Five replicate pens per treatment were used, with eight birds per pen/replicate. On day 60, two birds from each replicate were slaughtered and eviscerated. Meat quality parameters were measured out on raw carcass and cooked breast meat. The carcass weight, breast weight and gizzard weight of the control group was higher (p < 0.05) than the treatment group (TM15). The cooking loss was lower (p < 0.05) in the SBM control group but higher in the TM15 group. Colour characteristics of breast meat before cooking was lighter in the TM10 and TM15 group, ranged from 61.7 to 69.3 for L* and was significant (p < 0.05). The TM10 and TM15 groups showed a lighter colour than the SBM and TM5 groups. The breast meat pH taken after slaughter was different (p < 0.05) in TM5 and TM15, with the highest reading (pH 6.0) in the TM5 group. In conclusion, our experiment indicated that dietary Tenebrio molitor in growing Boschveld indigenous chickens’ diets could be considered a promising protein source for Boschveld indigenous chickens. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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19 pages, 1743 KiB

Open AccessArticle

Nature’s “Free Lunch”: The Contribution of Edible Insects to Food and Nutrition Security in the Central Highlands of Madagascar

by Jochen Dürr and Christian Ratompoarison

Foods 2021, 10(12), 2978; https://doi.org/10.3390/foods10122978 - 3 Dec 2021

Cited by 14 | Viewed by 2832

Abstract

Edible insects are a healthy, sustainable, and environmentally friendly protein alternative. Thanks to their quantitative and qualitative protein composition, they can contribute to food security, especially in Africa, where insects have been consumed for centuries. Most insects are still harvested in the wild [...] Read more.

Edible insects are a healthy, sustainable, and environmentally friendly protein alternative. Thanks to their quantitative and qualitative protein composition, they can contribute to food security, especially in Africa, where insects have been consumed for centuries. Most insects are still harvested in the wild and used for household consumption. So far, however, little attention has been paid to insects’ real contribution to food security in low-income countries. Entomophagy, the human consumption of insects, is widespread in many rural areas of Madagascar, a country, at the same time, severely affected by chronic malnutrition. This case study was carried out in a region where entomophagy based on wild harvesting is a common practice and malnutrition is pervasive. The data were obtained in 2020 from a survey among 216 households in the rural commune of Sandrandahy in the central highlands of Madagascar. Descriptive statistics, correlation, and regression analysis were used to show the relative importance of insects for the local diet and to test various hypotheses related to food security. Results show that insects contribute significantly to animal protein consumption, especially in the humid season, when other protein sources are scarce. They are a cheap protein source, as much esteemed as meat by the rural population. There are no significant differences in the quantities of insects consumed by poorer versus richer households, nor between rural and urban households. Insect consumption amounts are strongly related to the time spent on wild harvesting. The importance of edible insects for poor, food-insecure rural areas and how entomophagy can be promoted for better food and nutrition security are discussed. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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12 pages, 1342 KiB

Open AccessArticle

Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae)

by Ying Su, Ming-Xing Lu, Li-Quan Jing, Lei Qian, Ming Zhao, Yu-Zhou Du and Huai-Jian Liao

Foods 2021, 10(12), 2895; https://doi.org/10.3390/foods10122895 - 23 Nov 2021

Cited by 15 | Viewed by 2270

Abstract

Insects represent a sustainable, protein-rich food source widely consumed in Asia, Africa, and South America. Eating Clanis bilineata tsingtauica Mell is common in the eastern part of China. A comparative characterization of nutrients in the meat and epidermis of C. bilineata tsingtauica was [...] Read more.

Insects represent a sustainable, protein-rich food source widely consumed in Asia, Africa, and South America. Eating Clanis bilineata tsingtauica Mell is common in the eastern part of China. A comparative characterization of nutrients in the meat and epidermis of C. bilineata tsingtauica was performed in this study. The results showed this insect to be high in nutrients, particularly in the epidermis where protein total was 71.82%. Sixteen different amino acids were quantified in C. bilineata tsingtauica, and the ratio of essential to nonessential amino acids in the epidermis and meat was 68.14% and 59.27%, respectively. The amino acid composition of C. bilineata tsingtauica is balanced, representing a high-quality protein source. Eight minerals were quantified in C. bilineata tsingtauica, including four macro and four trace elements. Fe in the epidermis and Zn in the meat were abundant at 163.82 and 299.31 μg/g DW, respectively. The presence of phytic acid impacted the absorption of mineral elements in food. We also detected phytic acid in C. bilineata tsingtauica. The molar ratio of phytic acid to zinc (PA/Zn) in C. bilineata tsingtauica was very low (3.28) compared to Glycine max and Cryptotympana atrata, which indicated that mineral utilization was high. In conclusion, this study confirms that C. bilineata tsingtauica is a highly nutritious food source for human consumption, and the results provide a basis for further consumption and industrialization of this edible insect. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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10 pages, 20788 KiB

Open AccessArticle

Extending the Storage Time of Clanis bilineata tsingtauica (Lepidoptera; Sphingidae) Eggs through Variable-Temperature Cold Storage

by Chenxu Zhu, Ming Zhao, Haibo Zhang, Fang Zhang, Yuzhou Du and Mingxing Lu

Foods 2021, 10(11), 2820; https://doi.org/10.3390/foods10112820 - 16 Nov 2021

Cited by 6 | Viewed by 1871

Abstract

Clanis bilineata tsingtauica Mell, 1922 (Lepidoptera, Sphingidae), also known as “Doudan” in China, is an important pest in legume crops. As an edible insect, it is most commonly consumed in Jiangsu, Shandong, and Henan Provinces. Mass rearing requires access to large numbers of [...] Read more.

Clanis bilineata tsingtauica Mell, 1922 (Lepidoptera, Sphingidae), also known as “Doudan” in China, is an important pest in legume crops. As an edible insect, it is most commonly consumed in Jiangsu, Shandong, and Henan Provinces. Mass rearing requires access to large numbers of eggs. This stage, however, is of short duration and supplies are frequently not sufficient for insect production. Therefore, we identified the cold storage conditions for C. bilineata tsingtauica that can effectively prolong the storage time of the eggs, to make supplies more readily available. We found that when stored at 4 °C, only 7.5% of the eggs hatched after 7 days, while at 10 °C the hatch rate was 78.3%. At 15 °C, the egg hatch rate remained at this same level (77.8% even after 14–20 days). Considering various combinations, we found that optimal egg hatch occurred if eggs were stored at 15 °C for 11 days, and then held at 15–20 °C under dark conditions. Stored as described above, the egg hatch rate was not significantly different from the control group (at 28 °C). These conditions allow for easier mass rearing of C. bilineata tsingtauica by providing a stable supply of eggs. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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35 pages, 2292 KiB

Open AccessArticle

Yellow Mealworm and Black Soldier Fly Larvae for Feed and Food Production in Europe, with Emphasis on Iceland

by Runa Thrastardottir, Hildur Thora Olafsdottir and Ragnheidur Inga Thorarinsdottir

Foods 2021, 10(11), 2744; https://doi.org/10.3390/foods10112744 - 9 Nov 2021

Cited by 28 | Viewed by 8578

Abstract

Insects are part of the diet of over 2 billion people worldwide; however, insects have not been popular in Europe, neither as food nor as a feed ingredient. This has been changing in recent years, due to increased knowledge regarding the nutritional benefits, [...] Read more.

Insects are part of the diet of over 2 billion people worldwide; however, insects have not been popular in Europe, neither as food nor as a feed ingredient. This has been changing in recent years, due to increased knowledge regarding the nutritional benefits, the need for novel protein production and the low environmental impact of insects compared to conventional protein production. The purpose of this study is to give an overview of the most popular insects farmed in Europe, yellow mealworm, Tenebrio molitor, and black soldier fly (BSF), Hermetia illucens, together with the main obstacles and risks. A comprehensive literature study was carried out and 27 insect farming companies found listed in Europe were contacted directly. The results show that the insect farming industry is increasing in Europe, and the success of the frontrunners is based on large investments in technology, automation and economy of scale. The interest of venture capital firms is noticeable, covering 90% of the investment costs in some cases. It is concluded that insect farming in Europe is likely to expand rapidly in the coming years, offering new proteins and other valuable products, not only as a feed ingredient, but also for human consumption. European regulations have additionally been rapidly changing, with more freedom towards insects as food and feed. There is an increased knowledge regarding safety concerns of edible insects, and the results indicate that edible insects pose a smaller risk for zoonotic diseases than livestock. However, knowledge regarding risk posed by edible insects is still lacking, but food and feed safety is essential to put products on the European market. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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11 pages, 3449 KiB

Open AccessArticle

Characterization of Escherichia coli from Edible Insect Species: Detection of Shiga Toxin-Producing Isolate

by Anja Müller, Diana Seinige, Nils T. Grabowski, Birte Ahlfeld, Min Yue and Corinna Kehrenberg

Foods 2021, 10(11), 2552; https://doi.org/10.3390/foods10112552 - 22 Oct 2021

Cited by 3 | Viewed by 2552

Abstract

Insects as novel foods are gaining popularity in Europe. Regulation (EU) 2015/2283 laid the framework for the application process to market food insects in member states, but potential hazards are still being evaluated. The aim of this study was to investigate samples of [...] Read more.

Insects as novel foods are gaining popularity in Europe. Regulation (EU) 2015/2283 laid the framework for the application process to market food insects in member states, but potential hazards are still being evaluated. The aim of this study was to investigate samples of edible insect species for the presence of antimicrobial-resistant and Shiga toxin-producing Escherichia coli (STEC). Twenty-one E. coli isolates, recovered from samples of five different edible insect species, were subjected to antimicrobial susceptibility testing, PCR-based phylotyping, and macrorestriction analysis. The presence of genes associated with antimicrobial resistance or virulence, including stx1, stx2, and eae, was investigated by PCR. All isolates were subjected to genome sequencing, multilocus sequence typing, and serotype prediction. The isolates belonged either to phylogenetic group A, comprising mostly commensal E. coli, or group B1. One O178:H7 isolate, recovered from a Zophobas atratus sample, was identified as a STEC. A single isolate was resistant to tetracyclines and carried the tet(B) gene. Overall, this study shows that STEC can be present in edible insects, representing a potential health hazard. In contrast, the low resistance rate among the isolates indicates a low risk for the transmission of antimicrobial-resistant E. coli to consumers. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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13 pages, 749 KiB

Open AccessArticle

In Vitro Study of Cricket Chitosan’s Potential as a Prebiotic and a Promoter of Probiotic Microorganisms to Control Pathogenic Bacteria in the Human Gut

by Carolyne Kipkoech, John N. Kinyuru, Samuel Imathiu, Victor Benno Meyer-Rochow and Nanna Roos

Foods 2021, 10(10), 2310; https://doi.org/10.3390/foods10102310 - 29 Sep 2021

Cited by 34 | Viewed by 3331

Abstract

In this study, cricket chitosan was used as a prebiotic. Lactobacillus fermentum, Lactobacillus acidophilus, and Bifidobacterium adolescentis were identified as probiotic bacteria. Cricket chitin was deacetylated to chitosan and added to either De Man Rogosa and Sharpe or Salmonella/Shigella bacterial growth media [...] Read more.

In this study, cricket chitosan was used as a prebiotic. Lactobacillus fermentum, Lactobacillus acidophilus, and Bifidobacterium adolescentis were identified as probiotic bacteria. Cricket chitin was deacetylated to chitosan and added to either De Man Rogosa and Sharpe or Salmonella/Shigella bacterial growth media at the rates of 1%, 5%, 10%, or 20% to obtain chitosan-supplemented media. The growth of the probiotic bacteria was monitored on chitosan-supplemented media after 6, 12, 24, and 48 h upon incubation at 37 °C. Growth of Salmonella typhi in the presence of probiotic bacteria in chitosan-supplemented media was evaluated under similar conditions to those of the growth of probiotic bacteria by measuring growth inhibition zones (in mm) around the bacterial colonies. All chitosan concentrations significantly increased the populations of probiotic bacteria and decreased the populations of pathogenic bacteria. During growth, there was a significant pH change in the media with all probiotic bacteria. Inhibition zones from probiotic bacteria growth supernatant against Salmonella typhi were most apparent at 16 mm and statistically significant in connection with a 10% chitosan concentration. This study suggests cricket-derived chitosan can function as a prebiotic, with an ability to eliminate pathogenic bacteria in the presence of probiotic bacteria. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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14 pages, 2158 KiB

Open AccessArticle

Partial Substitution of Meat with Insect (Alphitobius diaperinus) in a Carnivore Diet Changes the Gut Microbiome and Metabolome of Healthy Rats

by Sofie Kaas Lanng, Yichang Zhang, Kristine Rothaus Christensen, Axel Kornerup Hansen, Dennis Sandris Nielsen, Witold Kot and Hanne Christine Bertram

Foods 2021, 10(8), 1814; https://doi.org/10.3390/foods10081814 - 5 Aug 2021

Cited by 16 | Viewed by 5186

Abstract

Insects are suggested as a sustainable protein source of high nutritional quality, but the effects of insect ingestion on processes in the gastrointestinal tract and gut microbiota (GM) remain to be established. We examined the effects of partial substitution of meat with insect [...] Read more.

Insects are suggested as a sustainable protein source of high nutritional quality, but the effects of insect ingestion on processes in the gastrointestinal tract and gut microbiota (GM) remain to be established. We examined the effects of partial substitution of meat with insect protein (Alphitobius diaperinus) in a four-week dietary intervention in a healthy rat model (n = 30). GM composition was characterized using’ 16S rRNA gene amplicon profiling while the metabolomes of stomach, small intestine, and colon content, feces and blood were investigated by ¹H-NMR spectroscopy. Metabolomics analyses revealed a larger escape of protein residues into the colon and a different microbial metabolization pattern of aromatic amino acids when partly substituting pork with insect. Both for rats fed a pork diet and rats fed a diet with partial replacement of pork with insect, the GM was dominated by Lactobacillus, Clostridium cluster XI and Akkermansia. However, Bray-Curtis dissimilarity metrics were different when insects were included in the diet. Introduction of insects in a common Western omnivore diet alters the gut microbiome diversity with consequences for endogenous metabolism. This finding highlights the importance of assessing gastrointestinal tract effects when evaluating new protein sources as meat replacements. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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15 pages, 1972 KiB

Open AccessArticle

Effect of the Rearing Substrate on Total Protein and Amino Acid Composition in Black Soldier Fly

by Andrea Fuso, Silvia Barbi, Laura Ioana Macavei, Anna Valentina Luparelli, Lara Maistrello, Monia Montorsi, Stefano Sforza and Augusta Caligiani

Foods 2021, 10(8), 1773; https://doi.org/10.3390/foods10081773 - 30 Jul 2021

Cited by 49 | Viewed by 7244

Abstract

Insects are becoming increasingly relevant as protein sources in food and feed. The Black Soldier Fly (BSF) is one of the most utilized, thanks to its ability to live on many leftovers. Vegetable processing industries produce huge amounts of by-products, and it is [...] Read more.

Insects are becoming increasingly relevant as protein sources in food and feed. The Black Soldier Fly (BSF) is one of the most utilized, thanks to its ability to live on many leftovers. Vegetable processing industries produce huge amounts of by-products, and it is important to efficiently rear BSF on different substrates to assure an economical advantage in bioconversion and to overcome the seasonality of some leftovers. This work evaluated how different substrates affect the protein and amino acid content of BSF. BSF prepupae reared on different substrates showed total protein content varying between 35% and 49% on dry matter. Significant lower protein contents were detected in BSF grown on fruit by-products, while higher contents were observed when autumnal leftovers were employed. BSF protein content was mainly correlated to fibre and protein content in the diet. Among amino acids, lysine, valine and leucine were most affected by the diet. Essential amino acids satisfied the Food and Agricultural Organization (FAO) requirements for human nutrition, except for lysine in few cases. BSF could be a flexible tool to bio-convert a wide range of vegetable by-products of different seasonality in a high-quality protein-rich biomass, even if significant differences in the protein fraction were observed according to the rearing substrate. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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12 pages, 1484 KiB

Open AccessArticle

The New Challenge of Sports Nutrition: Accepting Insect Food as Dietary Supplements in Professional Athletes

by Umberto Placentino, Giovanni Sogari, Rosaria Viscecchia, Biagia De Devitiis and Lucia Monacis

Foods 2021, 10(5), 1117; https://doi.org/10.3390/foods10051117 - 18 May 2021

Cited by 29 | Viewed by 7449

Abstract

Background: The dietary supplements market is growing, and their use is increasing among professional athletes. Recently, several new protein supplements have been placed in the marketplace, including energy bars enriched with insect flour. Edible insects, which are rich in protein content, have been [...] Read more.

Background: The dietary supplements market is growing, and their use is increasing among professional athletes. Recently, several new protein supplements have been placed in the marketplace, including energy bars enriched with insect flour. Edible insects, which are rich in protein content, have been promoted as the food of the future and athletes could be a reference sample for their continued emphasis on higher protein demand. The present study investigated the potential motivations to accept an energy protein bar with cricket flour, among a group of selected Italian professional athletes. A second aim was also to measure how an information treatment about the benefits of edible insects would have impact on acceptance. Methods: 61 Italian professional athletes (27 females) completed a structured questionnaire regarding supplements and eating habits, food neophobia, nutrition knowledge, willingness to taste edible insects and the associated factors. A question about sports endorsement was also posed at the end of the survey. Results: all subjects consumed supplements, generally recommended by medical personnel, even though their general knowledge of nutrition was poor (47.8%). Our main results shown that on a seven-point Likert scale, the protein content (5.74 ± 1.01) and the curiosity about texture (5.24 ± 0.98) were the main drivers to taste the cricket energy bar; whereas the feeling of disgust (5.58 ± 1.08) justified the rejection of tasting insects. In addition, the level of food neophobia increases with age (p < 0.05) and reduces willingness to endorse the cricket bar (p < 0.05). Male athletes (4.47 ± 1.69) were more likely to endorse the product than females (3.3 ± 1.49). An increase in willingness to taste was observed after the information treatment (z = 4.16, p < 0.001). Even though the population under investigation is unique, it is important to mention that this study involves a relatively small and convenience sample, and therefore generalizability of the results should be done with caution. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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15 pages, 1921 KiB

Open AccessArticle

Determination of Carbohydrate Composition in Mealworm (Tenebrio molitor L.) Larvae and Characterization of Mealworm Chitin and Chitosan

by Yang-Ju Son, In-Kyeong Hwang, Chu Won Nho, Sang Min Kim and Soo Hee Kim

Foods 2021, 10(3), 640; https://doi.org/10.3390/foods10030640 - 18 Mar 2021

Cited by 47 | Viewed by 5955

Abstract

Mealworm (Tenebrio molitor L.) is a classic edible insect with high nutritional value for substituting meats from vertebrates. While interest in mealworms has increased, the determination of carbohydrate constituents of mealworms has been overlooked. Thus, the aim of the present study was [...] Read more.

Mealworm (Tenebrio molitor L.) is a classic edible insect with high nutritional value for substituting meats from vertebrates. While interest in mealworms has increased, the determination of carbohydrate constituents of mealworms has been overlooked. Thus, the aim of the present study was to investigate the carbohydrate content and composition of mealworms. In addition, the characteristics of mealworm chitin were determined as these were the major components of mealworm carbohydrate. The crude carbohydrate content of mealworms was 11.5%, but the total soluble sugar content was only 30% of the total carbohydrate content, and fructose was identified as the most abundant free sugar in mealworms. Chitin derivatives were the key components of mealworm carbohydrate with a yield of 4.7%. In the scanning electron microscopy images, a lamellar structure with α-chitin configuration was observed, and mealworm chitosan showed multiple pores on its surface. The overall physical characteristics of mealworm chitin and chitosan were similar to those of the commercial products derived from crustaceans. However, mealworm chitin showed a significantly softer texture than crustacean chitin with superior anti-inflammatory effects. Hence, mealworm chitin and chitosan could be employed as novel resources with unique advantages in industries. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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15 pages, 766 KiB

Open AccessArticle

Chemical Composition and Nutritional Value of Different Species of Vespa Hornets

by Sampat Ghosh, Saeed Mahamadzade Namin, Victor Benno Meyer-Rochow and Chuleui Jung

Foods 2021, 10(2), 418; https://doi.org/10.3390/foods10020418 - 14 Feb 2021

Cited by 19 | Viewed by 3043

Abstract

We genetically identified three different species of hornets and analyzed the nutrient compositions of their edible brood. Samples were collected from a commercial production unit in Shizong province of China and from forests near Andong City in Korea. The species were identified as [...] Read more.

We genetically identified three different species of hornets and analyzed the nutrient compositions of their edible brood. Samples were collected from a commercial production unit in Shizong province of China and from forests near Andong City in Korea. The species were identified as Vespa velutina, V. mandarinia, and V. basalis from China and V. velutina from Korea. Farmed V. velutina and V. mandarinia were found to have similar protein contents, i.e., total amino acids, whereas V. basalis contained less protein. The V. velutina brood collected from the forest contained the highest amount of amino acids. Altogether 17 proteinogenic amino acids were detected and quantified with similar patterns of distribution in all three species: leucine followed by tyrosine and lysine being predominant among the essential and glutamic acid among the non-essential amino acids. A different pattern was found for fatty acids: The polyunsaturated fatty acid proportion was highest in V. mandarinia and V. basalis, but saturated fatty acids dominated in the case of V. velutina from two different sources. The high amounts of unsaturated fatty acids in the lipids of the hornets could be expected to exhibit nutritional benefits, including reducing cardiovascular disorders and inflammations. High minerals contents, especially micro minerals such as iron, zinc, and a high K/Na ratio in hornets could help mitigate mineral deficiencies among those of the population with inadequate nutrition. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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Review

Jump to: Editorial, Research

20 pages, 366 KiB

Open AccessReview

Edible Aquatic Insects: Diversities, Nutrition, and Safety

by Min Zhao, Cheng-Ye Wang, Long Sun, Zhao He, Pan-Li Yang, Huai-Jian Liao and Ying Feng

Foods 2021, 10(12), 3033; https://doi.org/10.3390/foods10123033 - 6 Dec 2021

Cited by 11 | Viewed by 7568

Abstract

Edible insects have great potential to be human food; among them, aquatic insects have unique characteristics and deserve special attention. Before consuming these insects, the nutrition and food safety should always be considered. In this review, we summarized the species diversity, nutrition composition, [...] Read more.

Edible insects have great potential to be human food; among them, aquatic insects have unique characteristics and deserve special attention. Before consuming these insects, the nutrition and food safety should always be considered. In this review, we summarized the species diversity, nutrition composition, and food safety of edible aquatic insects, and also compared their distinguished characteristics with those of terrestrial insects. Generally, in contrast with the role of plant feeders that most terrestrial edible insect species play, most aquatic edible insects are carnivorous animals. Besides the differences in physiology and metabolism, there are differences in fat, fatty acid, limiting/flavor amino acid, and mineral element contents between terrestrial and aquatic insects. Furthermore, heavy metal, pesticide residue, and uric acid composition, concerning food safety, are also discussed. Combined with the nutritional characteristics of aquatic insects, it is not recommended to eat the wild resources on a large scale. For the aquatic insects with large consumption, it is better to realize the standardized cultivation before they can be safely eaten. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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36 pages, 368 KiB

Open AccessEditor’s ChoiceReview

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

by Victor Benno Meyer-Rochow, Ruparao T. Gahukar, Sampat Ghosh and Chuleui Jung

Foods 2021, 10(5), 1036; https://doi.org/10.3390/foods10051036 - 10 May 2021

Cited by 136 | Viewed by 10807

Abstract

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation [...] Read more.

Edible insects have been considered as either nutritious food itemsper se, or as wholesome ingredients to various dishes and components of traditional subsistence. Protein, fat, mineral and vitamin contents in insects generally satisfy the requirements of healthy food, although there is considerable variation associated with insect species, collection site, processing method, insect life stage, rearing technology and insect feed. A comparison of available data(based on dry weight) showed that processing can improve the nutrient content, taste, flavour, appearance and palatability of insects, but that there are additional factors, which can impact the content and composition of insect species that have been recommended for consumption by humans. This review focuses on factors that have received little attention in connection with the task to improve acceptability or choice of edible insects and suggests ways to guarantee food security in countries where deficiencies in protein and minerals are an acute and perpetual problem. This review is meant to assist the food industry to select the most suitable species as well as processing methods for insect-based food products. Full article

(This article belongs to the Special Issue Edible Insects as Innovative Foods: Nutritional, Functional and Acceptability Assessments II)

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