Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98454" target="_blank" >RIV/60460709:41210/24:98454 - isvavai.cz</a>

Výsledek na webu

<a href="https://doi.org/10.3389/fnut.2024.1399827" target="_blank" >https://doi.org/10.3389/fnut.2024.1399827</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3389/fnut.2024.1399827" target="_blank" >10.3389/fnut.2024.1399827</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Popis výsledku v původním jazyce

The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored. In the present study, we investigated the effects of various culinary treatments on the protein digestibility of two insect species, Tenebrio molitor and Gryllus assimilis. Our findings revealed that culinary treatments such as boiling, roasting, drying, and microwave heating significantly influenced the digestibility of both insect species. Notably, drying emerged as the most effective method, leading to a substantial increase in digestibility. Furthermore, we assessed protein quality using the digestible indispensable amino acid score (DIAAS) and found that the choice of the calculation method significantly influenced the evaluation of protein quality. By including the sum of the anhydrous amino acids, we eliminated the potential overestimation of protein content and obtained a more reliable assessment of protein quality. Our results underscore the importance of culinary treatments and calculation methods in determining the suitability of insects as protein sources for human nutrition.

Název v anglickém jazyce

Culinary treatments impact the digestibility and protein quality of edible insects: a case study with Tenebrio molitor and Gryllus assimilis

Popis výsledku anglicky

The escalating global population is anticipated to intensify the demand for high-quality proteins, necessitating the exploration of alternative protein sources. Edible insects are a promising solution, owing to their nutritional richness and sustainability. However, their digestibility and protein quality, particularly after culinary treatment, remains underexplored. In the present study, we investigated the effects of various culinary treatments on the protein digestibility of two insect species, Tenebrio molitor and Gryllus assimilis. Our findings revealed that culinary treatments such as boiling, roasting, drying, and microwave heating significantly influenced the digestibility of both insect species. Notably, drying emerged as the most effective method, leading to a substantial increase in digestibility. Furthermore, we assessed protein quality using the digestible indispensable amino acid score (DIAAS) and found that the choice of the calculation method significantly influenced the evaluation of protein quality. By including the sum of the anhydrous amino acids, we eliminated the potential overestimation of protein content and obtained a more reliable assessment of protein quality. Our results underscore the importance of culinary treatments and calculation methods in determining the suitability of insects as protein sources for human nutrition.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Frontiers in Nutrition

ISSN

2296-861X

e-ISSN

2296-861X

Svazek periodika

11

Číslo periodika v rámci svazku

MAY 31 2024

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

7

Strana od-do

1-7

Kód UT WoS článku

001247084600001

EID výsledku v databázi Scopus

2-s2.0-85195851737