Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102263" target="_blank" >RIV/60460709:41210/25:102263 - isvavai.cz</a>
Result on the web
<a href="https://pubmed.ncbi.nlm.nih.gov/40941044/" target="_blank" >https://pubmed.ncbi.nlm.nih.gov/40941044/</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods14172929" target="_blank" >10.3390/foods14172929</a>
Alternative languages
Result language
angličtina
Original language name
Evaluation of Nutritional Quality and Oxidation Stability of Fermented Edible Insects
Original language description
Fermentation, a traditional method for enhancing nutritional value and functionality, has significant potential for improving the quality, safety and acceptability of farmed insect products. In this study, yellow mealworm, house cricket and migratory locust were fermented using Lactobacillus plantarum and a commercial starter culture for 48 h. Samples were analyzed for proximate composition, amino and fatty acid profiles, elemental composition and oxidation stability. Fermentation reduced total dietary fiber in yellow mealworm (33%) and house cricket (12%), and increased non-protein nitrogen (38% and 16%), while total and protein nitrogen remained unaffected. Fatty acid profiles also remained unchanged, whereas the amino acid composition varied depending on the species and fermentation culture. Essential mineral concentrations varied depending on species and fermentation culture Fe (19-23%), K (25%), Mg (12-23%), Mn (36-378%), Na (20-49%) and P (22%) increased, levels of Se (15%), and Cu (16%) decreased, while Zn levels showed inconsistent trends among treatments. Oxidation stability of yellow mealworm (41-42%) and migratory locust (21-29%) decreased, but improved for house cricket (153-167%). Overall, fermentation enhanced the nutritional value of edible insects, although the extent of improvement varied by species and fermentation culture.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/GF21-47159L" target="_blank" >GF21-47159L: INPROFF: Quality, Safety and Authenticity of INsect PROtein-Based Food and Feed Products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
14
Issue of the periodical within the volume
17
Country of publishing house
CH - SWITZERLAND
Number of pages
24
Pages from-to
1-24
UT code for WoS article
001570043700001
EID of the result in the Scopus database
2-s2.0-105016005055