Effect of freezing and drying processes on the molecular traits of edible yellow mealworm

Edible Insects Processing: Traditional and Innovative Technologies

“…Oven‐drying at 50 °C, followed by a blanching treatment, preserved the color in an economical way compared with lyophilization (Azzollini et al., ). The presence of brown products in which acylgylcerides were partially hydrolyzed, accompanied by an enrichment of the free amino acid pool, was observed in response to a high temperature and short treatment time (90 °C, 1.5 hr); however, these products had no significant impact on chemical composition (Melis et al., ). Furthermore, a dark color appearance was noted after microwave‐assisted drying, and the products were considered over processed (Vandeweyer et al., ).…”

“…Unfortunately, to date, only a few species can be considered fully domesticated, including bees, silkworms, and cochineals, while termites, flour worms, and crickets are considered semi-domesticated (Vantomme, 2015). Various technologies can be used: traditional sun-drying (Manditsera, Lakemond, Fogliano, Zvidzai, & Luning, 2018), microwave processing (Vandeweyer, Lenaerts, Callens, & Van Campenhout, 2017), freeze-drying, oven-drying (Fombong, Van Der Borght, & Vanden Broeck, 2017), dry fractionation (Purschke, Brüggen, Scheibelberger, & Jäger, 2018a), freezing (Melis et al, 2018), marination, and fermentation (Borremans, Lenaerts, Crauwels, Lievens, & Van Campenhout, 2018). In addition, several modified atmosphere packaging methods have been explored to increase the shelf-life of these products (Stoops et al, 2017).…”

Killing process on the nutrient content, product stability and in vitro digestibility of black soldier fly (Hermetia illucens) larvae meals

“…The enzymatic browning reaction or polyphenol oxidation in an aerobic condition promoted the darkish effects on BSF [28,29]. Moreover, the complex between amino acids and reducing sugars was present after the drying process, leading to a darker colour, which is called the Maillard reaction or non-enzymatic browning reaction [30,31]. Melanin was produced as the end product of melanization, which was the innate immune response of insects to harmful environments and promoted a darker colour of BSF [8].…”

“…The low level of browning reaction in BSF with heat treatment was caused by enzyme destruction by heat [7,8]. Heat treatment can only terminate the enzymatic browning reaction [30,31]; however, the decline of the non-enzymatic browning reaction was observed in this study, which may have resulted from a short time available for metabolism, as the killing process was rapid by heating [7]. The slow killing methods without an enzyme destruction protocol, such as freezing and asphyxiation, promoted the activation of several metabolic process, mainly lipolysis, melanization and browning, which led to a darker colour [8].…”

Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva

“…Insects have been used as valuable food sources for human consumption for a long time in Africa, Asia, and Latin America ( Alves et al, 2016 ). Several edible insects have been studied for their potential of insect protein contents, such as mealworm larva ( Tenebrio molitor ), silkworm pupae ( Bombyx mori ), and white-spotted flower chafer larva ( Protaetia brevitarsis ) ( Chung et al, 2013 ; Melis et al, 2018 ). P. brevitarsis larva is one of the most popular insects in East Asia, including Korea, Japan, Taiwan, and China.…”