Fats and major fatty acids present in edible insects utilised as food and livestock feed

Veterinary and Animal Science, Journal Year: 2023, Volume and Issue: 22, P. 100312 - 100312

Published: Sept. 7, 2023

Common food sources including meat, fish and vegetables are the main source of fats fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets flies have also been identified a potential essential since they highly documented to be rich in unsaturated α-linolenic linoleic which vital for normal functioning The approval edible European Union has sparked research interest their form part animal diets due abundant protein, amino acids, fats, minerals. However, little attention given importance health benefits lipids present consumed animals. This article aims review biological significance found insects. accumulation were described based on recommended levels diets. Furthermore, associated with insect oils well different processing techniques that could influence quality acid discussed.

Language: Английский

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Edible insects as ingredients in food products: nutrition, functional properties, allergenicity of insect proteins, and processing modifications

Critical Reviews in Food Science and Nutrition, Journal Year: 2023, Volume and Issue: 64(28), P. 10361 - 10383

Published: June 21, 2023

Edible insect products contain high-quality protein and other nutrients, including minerals fatty acids. The consumption of food is considered a future trend potential strategy that could greatly contribute to meeting needs worldwide. However, proteins have the be allergenic consumers. In this review, nutritional value allergy risk insect-derived foods, immune responses elicited by allergens are summarized discussed. Tropomyosin arginine kinase most important widely known allergens, which induce Th2-biased reduced activity CD4+T regulatory cells. Besides, processing methods been effectively improving nutrients characteristics products. limited reviews systematically address reactions present in edible following treatment with technologies. conventional/novel techniques recent advances reducing allergenicity discussed focusing on structural changes regulation.

Language: Английский

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Waste Orange Peels as a Feed Additive for the Enhancement of the Nutritional Value of Tenebrio molitor

Foods, Journal Year: 2023, Volume and Issue: 12(4), P. 783 - 783

Published: Feb. 12, 2023

Lately, additional attention is being placed on edible insects, since they constitute an excellent, cost-efficient source of proteins with a low ecological footprint. Tenebrio molitor was the first insect that considered by EFSA in 2021. This species can replace conventional protein sources and thus, it has potential to be used many different food products. In present study, by-product commonly produced (i.e., albedo orange peel waste) as feed additive for T. larvae, effort further improve circular economy enhance nutritional value insects. To this end, bran, which fortified waste (up 25% w/w). Larval performance, terms larval survival growth, well value, i.e., content protein, fat, carbohydrates, ash, carotenoids, vitamins A C, polyphenols, evaluated. Based results, increase percentage albedos resulted subsequent larvae carotenoids vitamin up 198%, C 46%, ash 32% 26.5%, respectively. Therefore, use feeding highly recommended, results enhanced at same time, utilization substrate lowers cost farming.

Language: Английский

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Enhancing the Nutritional Profile of Tenebrio molitor Using the Leaves of Moringa oleifera

Foods, Journal Year: 2023, Volume and Issue: 12(13), P. 2612 - 2612

Published: July 6, 2023

Nowadays, more and research is being carried out on various feeds of Tenebrio molitor larvae, in order to increase their nutritional value render them a valuable component the human diet. In this study, Moringa oleifera leaves were used different proportions (up 50%) substitute wheat bran (the usually employed feed), evaluate effect growth development as well composition crude protein, fat fatty acids, ash, vitamins, antioxidants. It was found that addition M. feed had no negative impact survival insects, while an recorded. More specifically, protein up 22.61% vitamin C A contents 40.74% 491.63%, respectively, Therefore, use additive highly recommended for rearing T. larvae enhance insects.

Language: Английский

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Prospects of rearing selected southern African swarming insects for animal feed: a review on insect farming and the economic value of edible insects

Agriculture & Food Security, Journal Year: 2024, Volume and Issue: 13(1)

Published: Feb. 1, 2024

Abstract The potential of insects as animal feed is currently under doubtful spotlight due to the limited number reared insect species and fewer farm or biotechnological companies producing on a large scale for worldwide. Again, costs incorporating in diets an alternative replacement expensive conventional protein sources (CPS), mainly fishmeal soybean meal, remain uncertain gradual increase sales prices farmed insects. To date, black soldier fly, yellow mealworm cricket are only dominating farming industry at supply. This triggers need expand through introduction additional while monitoring insect-based diets. commercial rearing swarming edible with good nutritional profile, such termites alates ( Macrotermes spp. ), migratory locusts Locusta migratoria ) mopane worms Imbresia belina found Southern Africa could potentially become solution addition commonly species. However, there information available reproductive ability economic value feed. Therefore, this paper will provide overview possible selected well profitability using It also give clarity whether mass production be cost-effective not by discussing comparing recent various compared that CPS

Language: Английский

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The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts

Food and Bioprocess Technology, Journal Year: 2023, Volume and Issue: 16(9), P. 1904 - 1918

Published: Feb. 20, 2023

Language: Английский

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Oxidative stability in edible insects: Where is the knowledge frontier?

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: 148, P. 104518 - 104518

Published: April 26, 2024

Language: Английский

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Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins

Food Chemistry X, Journal Year: 2024, Volume and Issue: 23, P. 101570 - 101570

Published: June 16, 2024

In this study, the distinctive chemical fingerprints that contribute to flavor characteristics of various protein materials, such as insects, plant-based protein, and livestock, were investigated. edible-insects (Tenebrio molitor Protaetia brevitarsis), aldehydes cyclic volatile compounds predominant components had distinct cheesy, sharp, green, floral, sweet. contrast, relatively high levels pyrazines furans in textured vegetable pea protein. They included unique properties characterized by sweet, fatty, grassy, creamy, roasted. The primary group detected livestock a pork beef, was ketones. sample showed specific flavors, alcoholic, fruity, while beef presented flavor, including alcoholic. Based on results, research provided understanding aspects diverse materials.

Language: Английский

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Organic Pea Starches–III. Comprehensive Characterization of Starches from a Set of Pea Varieties Grown Over 3 Years

Starch - Stärke, Journal Year: 2025, Volume and Issue: unknown

Published: May 13, 2025

ABSTRACT This work focuses on the variation in starch properties from different pea cultivars grown under weather conditions. The features of isolated starches investigated range their molecular to functionality. In particular, granular structure and gelatinization behavior, basic techno‐functionality such as paste viscosity gel strength. Considering size or shape general AM content, only small differences were found between cultivation periods. sizes 21.3 28.0 µm found. No significant mean particle gathered for years 2020, 2021, 2022 ( p < 0.05). content all samples ranged 27.3% 35.9%. Here, a annual values was detected (32.4 ± 1.2% 30.6 2.0% 33.0 1.3% 2022), possibly relating hot wet conditions 2021. Considerable regarding M W distribution. detail, average 25.9 × 10 6 96.3 g·mol −1 depending variety year. These appear correlate reasonably with temperatures. For example, temperatures increased significantly 2020 2022, T o : 60.9 1.2°C (2020), 63.2 0.7°C (2021), 66.2 0.9°C (2022). Furthermore, functional past strength appears specific

Language: Английский

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Optimizing Tenebrio molitor powder as ingredient in breadmaking: Impact of enzymatic hydrolysis on dough techno-functional properties and bread quality

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100665 - 100665

Published: May 1, 2025

Language: Английский

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