Edible Insects: A Brief Guide for Polish Consumers DOI Creative Commons
Agnieszka Orkusz, Martyna Orkusz

Engineering Sciences And Technologies, Год журнала: 2023, Номер 2023(39), С. 95 - 103

Опубликована: Янв. 1, 2023

For several years, the concept of consuming insects has been attracting significant interest in Europe, given its potential to provide an environmentally sustainable, meat-alternative source protein diet, not only for animals but also humans. In Poland at beginning 2023, there was a considerable around edible insects, negative context. A disinformation campaign conducted on television and social media, claiming that threaten human health. It suggested is futuristic fad, ideological madness, conflicting with Polish economic interests, particularly affecting farming areas. This work aimed present most important, reliable data regarding create comprehensive objective informational foundation. foundation can serve as basis making decisions utilisation food source.

Язык: Английский

Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Composite Flour Bread DOI Creative Commons

Svitlana Nedviha,

Joanna Harasym

Foods, Год журнала: 2025, Номер 14(2), С. 229 - 229

Опубликована: Янв. 13, 2025

This study investigated the effects of tiger nut flour (TNF) incorporation (5–25%) on wheat-based bread characteristics. Dough rheology analysis revealed optimal gas retention at 10% TNF addition, while higher concentrations decreased dough stability. Physical demonstrated that substitution yielded highest specific volume (2.4 mL/g) and porosity (67.0%), with significant textural changes observed concentrations. Bioactive compound showed progressive increases in total polyphenol content antioxidant activity increasing levels, particularly 25% (111.31 mg TE/g dm crumb). Storage studies over 7 days indicated affected staling characteristics, 10–15% levels maintaining better properties. The results suggest up to 15% can enhance bread’s nutritional value, acceptable technological properties, showing an balance between functional benefits quality.

Язык: Английский

Процитировано

1
The Addition of Pumpkin Flour Impacts the Functional and Bioactive Properties of Soft Wheat Composite Flour Blends DOI Creative Commons
Durim Alija, Remigiusz Olędzki, Daniela Nikolovska Nedelkoska

и другие.

Foods, Год журнала: 2025, Номер 14(2), С. 243 - 243

Опубликована: Янв. 14, 2025

Growing interest in functional food ingredients has led to the exploration of pumpkin flour as a nutritional enhancer wheat-based products. This study investigated impact incorporation (0–20%) on soft wheat blends’ technological and bioactive properties. The comprehensive analysis included granulometric distribution, techno-functional properties (WHC, WAC, WAI, WSI, SP, OAC), pasting characteristics (RVA), gel texture (TPA), rheological behaviour (frequency sweeps), colour parameters, compounds (TPC, DPPH, ABTS) both water ethanol extracts. Pumpkin addition systematically modified blend properties, with higher fine particle content (13.26% < 80 μm), enhancing interaction capabilities (WHC increased from 2.52 3.56). Pasting showed reduced peak viscosity (2444.0 mPa·s 1859.5 mPa·s) but enhanced structure stability, evidenced by storage modulus (112.7 Pa 1151.0 Pa) frequency dependence. Colour parameters progressive darkening (L* 91.00 84.28) yellow-orange intensity (b* 10.13 27.13). Bioactive improved significantly, TPC increasing up 0.57 mg/1 g DM 0.34 GAE extracts, respectively, accompanied antioxidant activity. successfully blends, size distribution interactions serving fundamental determinants functionality, while contributing value through compounds.

Язык: Английский

Процитировано

1
Physicochemical fermentation characteristics and changes in antioxidant activity of mealworms (Tenebrio molitor) during fermentation with lactic acid bacteria: Application and selection of commercial lactic acid bacteria starters DOI Creative Commons

Su Hwan Kim,

Jung-Soon Jang,

Eun Hye Kim

и другие.

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100811 - 100811

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

1
Ultrasonication enhances the performance of apple pomace and lemon albedo blends in 3D printed snacks DOI
Serena Carpentieri, Joanna Harasym, Giovanna Ferrari

и другие.

Innovative Food Science & Emerging Technologies, Год журнала: 2025, Номер unknown, С. 104011 - 104011

Опубликована: Март 1, 2025

Язык: Английский

Процитировано

0
Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends DOI Creative Commons

Svitlana Nedviha,

Joanna Harasym

Foods, Год журнала: 2024, Номер 13(4), С. 596 - 596

Опубликована: Фев. 16, 2024

Tiger nut (Cyperus esculentus) or chufa is little known plant of high nutritious content. Popularized by a plant-based drink called “horchata de chufa,” it still offers lot to research, being abundant in fat, starch, fiber and minerals vitamins. To properly adjust this raw material new purposes, the knowledge crucial properties most basic blends like with soft wheat flour needed. This article evaluates techno-functional, viscometrical bioactive characteristics wheat:tiger 5%, 10%, 15%, 20% 25%. Granulometry, water-holding capacity (WHC), water absorption (WAC), index (WAI), solubility (WSI), oil (OAC), hydrophilic/lipophilic (HLI), color, pasting properties, total polyphenol content (TPC), antioxidant activity (DPPH), reducing sugars dough-rising were assessed. The addition tiger improved blends, however, It was observed that nuts raised mixtures, but not statistically significant despite as much 25% nuts. Oppositely, gradually increasing Pasting impacted addition, lowering both viscosity trough viscosity, final particularly affected, lowered less than 15%. highest noted for 100% WHC WAC, WAI lowest sample. All revealed profile.

Язык: Английский

Процитировано

3
Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review DOI Creative Commons
Carlos Gabriel Arp,

Gabriella Pasini

Foods, Год журнала: 2024, Номер 13(22), С. 3587 - 3587

Опубликована: Ноя. 10, 2024

Edible insects provide an alternative source of high-quality proteins, essential lipids, minerals, and vitamins. However, they lack the acceptability consumption rates more common staple foods. In contrast, pasta noodles are globally appreciated foods that consumed across various cultures. These products contribute greatly to population's energy intake but generally nutrients. Recently, edible have gained in popularity due their numerous benefits, both environmental nutritional. Current research indicates incorporating insect ingredients into noodle formulations enhances nutritional quality by increasing protein fiber content reducing carbohydrates. adding new enrich often carries technological sensory challenges, such as changes processing parameters, texture, flavor, appearance. Technology assessment, scientific research, information campaigns, public policies can help overcome these issues. This review aims summarize benefits entomophagy (the food) for sustainability, nutrition, health; highlight potential carriers nutritious bioactive ingredients, including insects; critically address advancements insect-enriched technology, identifying current knowledge gaps, opportunities.

Язык: Английский

Процитировано

3
Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions DOI Creative Commons
Agnieszka Orkusz, Lucyna Dymińska, Anna Prescha

и другие.

Foods, Год журнала: 2024, Номер 13(16), С. 2566 - 2566

Опубликована: Авг. 16, 2024

Considering Acheta domecticus flour’s growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical nutritional fat profile house cricket (Acheta domesticus) flour during for 12 months under different temperatures (−18 °C, +4 +20 °C two variants, with without access light). Insect studied using Fourier-transform infrared spectroscopy (FTIR). fatty acids content determined, dietary indicators were calculated. acid value, peroxide anisidine value also differential scanning calorimetry performed. results obtained from spectroscopic analysis domesticus consistent biochemical data. During 12-month period storage, temperature significantly influenced percentage composition identified groups values all presented ratios indices. at refrigerated °C), no changes observed indices, indicating that provide oxidative stability storage. Samples stored 20 had higher (AV), (PV), (p-AV) compared samples lower (4 −18 °C). Simultaneously, increase SFA MUFA, well a decrease PUFA UFA, noted room temperature. Storing when will be more than essential restrict occurrence oxidation. Elevated exposure light have notable effect hastening oxidation mechanisms, reducing thermal resilience, inducing pronounced alterations quality fats.

Язык: Английский

Процитировано

0
Edible Insects: A Brief Guide for Polish Consumers DOI Creative Commons
Agnieszka Orkusz, Martyna Orkusz

Engineering Sciences And Technologies, Год журнала: 2023, Номер 2023(39), С. 95 - 103

Опубликована: Янв. 1, 2023

For several years, the concept of consuming insects has been attracting significant interest in Europe, given its potential to provide an environmentally sustainable, meat-alternative source protein diet, not only for animals but also humans. In Poland at beginning 2023, there was a considerable around edible insects, negative context. A disinformation campaign conducted on television and social media, claiming that threaten human health. It suggested is futuristic fad, ideological madness, conflicting with Polish economic interests, particularly affecting farming areas. This work aimed present most important, reliable data regarding create comprehensive objective informational foundation. foundation can serve as basis making decisions utilisation food source.

Язык: Английский

Процитировано

0