Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog

Abstract

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In Vitro Crude Protein Digestibility of Insects: A Review

“…As seen in Table 2 , with insect meals, most researchers use both phases (gastric and intestinal). However, some researchers have carried out simple gastric digestion [ 46 , 47 , 48 , 49 , 50 , 51 , 52 ], and Séré et al [ 53 ] only performed enteric digestion. Only a few have previously added an oral phase [ 2 , 3 , 54 , 55 , 56 ].…”

“…They even pointed to an improvement in the digestibility of the proteins of TM larvae added, possibly because the mechanical shear forces generated during extrusion were able to mechanically break the protein bonds of the sclerotized proteins attached to the exoskeleton. However, more recently and in TM, Cho et al [ 47 ] evaluated the effect on protein digestibility in feeds with different degrees of inclusion of this insect (0%, 15% and 30%), extrusion temperature (140 °C and 150 °C) and humidity (40 and 50%). It seems clear that greater inclusion of TM increases digestibility.…”

Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption

“…Within this reality, a better performance regarding emissions, land and water use, or the high content of quality protein, vitamins, minerals, and fats (Baiano, 2020 ; Gravel & Doyen, 2020 ; da Silva Lucas et al., 2020 ; Van Huis, 2013 ), or cost‐effective opportunities (Van Huis, 2013 ) promote insect‐based food (IBF) as a sustainable supplement to existing protein sources (Cho & Ryu, 2021 ; Fischer & Steenbekkers, 2018 ). The Farm‐to‐Fork Strategy (European Commission, 2020 ), which is at the heart of the European Green Deal (European Commission, 2019 ), shows that climate and environmental‐related challenges are high on the agenda of the European Union (EU), aiming at redesigning the existing food system into a more sustainable one, where the link between healthy people and a balanced environment is considered.…”

A new method for determining protein solubility index (PSI) based on extraction with 5 mM alkali hydroxide and its correlation with trypsin inhibitor activity in soybean products

“…The method for measuring trypsin inhibitor activity (TIA) has been improved in simplicity, accuracy, and standardization (AOCS, 2021; Kakade et al, 1974; Liu, 2019). Although TIA is the most reliable index for protein quality and subsequent animal performance (Frikha et al, 2012; Hemetsberger et al, 2021; Liu & Ruiz, 2021; McNaughton et al, 1981; Qin et al, 1996), it has been more practical and popular to measure PDI, NSI, UA and/or PS‐KOH for soybeans and other protein products (Averina et al, 2021; Cho & Ryu, 2021; Hemetsberger et al, 2021; Ibáñez et al, 2020; Jia et al, 2021; Parsons, 1996; Ruiz et al, 2020; van Eys & Ruiz, 2021).…”

“…Protein functional properties include solubility, emulsification, foaming, gelation, and so on (Chmielewska et al, 2021). UA and PS‐KOH are used exclusively in animal nutrition studies with a focus on nutritional quality of a protein product (Batal et al, 2000; Ibáñez et al, 2020; McNaughton et al, 1981), but NSI and PDI are often measured for various applications to indicate nutritional quality and/or functional properties of various protein products (AOCS, 2017a, 2017b; Averina et al, 2021; Cho & Ryu, 2021; Jia et al, 2021; Shen et al, 2021; van Eys & Ruiz, 2021; Wolf et al, 1971).…”