The effect of processing on the nutritional values of insects

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A98689" target="_blank" >RIV/60460709:41210/24:98689 - isvavai.cz</a>

Výsledek na webu

<a href="https://brill.com/view/journals/jiff/10/13/jiff.10.issue-13.xml" target="_blank" >https://brill.com/view/journals/jiff/10/13/jiff.10.issue-13.xml</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1163/23524588-20241013" target="_blank" >10.1163/23524588-20241013</a>

Jazyk výsledku

čeština

Název v původním jazyce

The effect of processing on the nutritional values of insects

Popis výsledku v původním jazyce

Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Parameters of the culinary treatment were boiling for 30 min; roasting for 5 min in a preheated pan without oil; and drying using hot air at 80 °C for 15 h in the oven. Microwave heating was achieved by heating in a kitchen microwave. Nutrient analysis included determination of fat content using the Soxhlet method, and nitrogen content via the Kjeldahl method. Amino acids were determined via ion chromatography with a UV detection. The fatty acid profile was analysed by GC-FID, acrylamide was determined by UHPLC-ESI-MS/MS analysis. Our results indicated that both the methods of killing and culinary treatment influenced the nutritional value of Tenebrio molitor and Gryllus assimilis. Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g/100 g DM), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of PUFAs, while the percentage of SFAs exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index, as well as the profile of volatile compounds remained almost unchanged regardless of culinary treatment type. Safe levels of acrylamide (0.02-0.13 µg/g DM) were observed in treated samples. Our data may be helpful to nutritionists engaged in calculating the composition and energy value of foods. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.

Název v anglickém jazyce

The effect of processing on the nutritional values of insects

Popis výsledku anglicky

Although the nutritional value of edible insects has been studied extensively, adequate data regarding the effects exerted by processing methods on their chemical composition are scant. In this study, our objective was to assess the effects of boiling, roasting, oven drying, and microwave heating on the nutritional value of insects euthanised via blanching or freezing. Parameters of the culinary treatment were boiling for 30 min; roasting for 5 min in a preheated pan without oil; and drying using hot air at 80 °C for 15 h in the oven. Microwave heating was achieved by heating in a kitchen microwave. Nutrient analysis included determination of fat content using the Soxhlet method, and nitrogen content via the Kjeldahl method. Amino acids were determined via ion chromatography with a UV detection. The fatty acid profile was analysed by GC-FID, acrylamide was determined by UHPLC-ESI-MS/MS analysis. Our results indicated that both the methods of killing and culinary treatment influenced the nutritional value of Tenebrio molitor and Gryllus assimilis. Blanched and boiled mealworm larvae contained the lowest level of protein (54.76 g/100 g DM), and the highest content of fat (35.28 g/100 g DM), while blanched, oven-dried crickets yielded the highest levels of protein (72.95 g/100 g DM) and the lowest levels of fat (13.31 g/100 g DM). Culinary treatments uniformly resulted in increased proportions of PUFAs, while the percentage of SFAs exhibited a decrease. In contrast to lipids, the protein amino acid composition and quality, assessed via the essential amino acid index, as well as the profile of volatile compounds remained almost unchanged regardless of culinary treatment type. Safe levels of acrylamide (0.02-0.13 µg/g DM) were observed in treated samples. Our data may be helpful to nutritionists engaged in calculating the composition and energy value of foods. Given the rarity of raw insect consumption, gaining insights into the nutritional content of prepared insect-based dishes is of paramount importance.

Druh

O - Ostatní výsledky

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