Encapsulation of house fly larvae (Musca domestica) meal by ionic gelation as a strategy to develop a novel nutritive food ingredient with improved aroma and appearance

Sánchez, Manuel; Villamizar‐Sarmiento, María Gabriela; Harmsen, Iliak; Valdés, Fabrizzio; Villanueva, Valeria; Ceballos, Ricardo; Wacyk, Jurij; Oyarzún-Ampuero, Felipe; Valenzuela, Carolina

doi:10.1016/j.lwt.2022.113597

Cited by 3 publications

(3 citation statements)

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“…Insect proteins represent a sustainable replacement alternative to animal proteins [180,181]. iii) The protein content of insect meals, especially defatted meal, is very high (Table 1) and similar to meals of vegetable [167,168]), nanoemulsions (Av, [137]), protein extracts (Bi, [169]), protein concentrates (Bii, [170]), alginate-insect meal beads (Biii, [156]), micro-powders (Biv, [155]), and aqueous extracts (Bv, [171]).…”

Section: Whole Mealmentioning

confidence: 99%

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Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Villanueva¹,

Ruiz²,

Valdés³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to mass consumption of insects, primarily the rejection and neophobia they provoke in individuals from Western cultures. Several studies have indicated that the acceptance of insects as food ingredients could be improved “if insects did not look like insects.” Therefore, the focus of current research is to transform commodity-type ingredients such as insect flour and oil through various technologies applied in the food industry such as protein concentration, encapsulation, hydrolysis, fermentation, deodorization, to develop food ingredients with better sensory and technological properties are better accepted by people as a part of their diet. Interestingly, some food ingredients obtained from insects also have functional properties that could increase interest in consumption. These aspects will be reviewed in this chapter for further consideration of insects as food ingredients of the future.

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Section: Whole Mealmentioning

confidence: 99%

“…Figure 2. Appearance of traditional insect ingredients, BSFL oil (A) and BSFL meal (B) and new insect-based ingredients, such as emulsions (Ai-Aiv[167,168]), nanoemulsions (Av,[137]), protein extracts (Bi,[169]), protein concentrates (Bii,[170]), alginate-insect meal beads (Biii,[156]), micro-powders (Biv,[155]), and aqueous extracts (Bv,[171]). …”

mentioning

confidence: 99%

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Villanueva¹,

Ruiz²,

Valdés³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

Self Cite

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“…Additionally, insects are rich in various essential nutrients, such as lipids, fatty acids, minerals, and vitamins. As previously mentioned, the notable interest in insect proteins is driven by the environmental pressures associated with the ever-expanding human population [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Response Surface Methodology (RSM) for Optimizing Protein Extraction from Housefly (Musca domestica) Larvae Fed with Toad and Its Structural Characterization

Miao,

Yu,

Cheng

et al. 2024

Molecules

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With the global population on the rise, an escalating interest exists in environmentally sustainable and friendly protein sources. Insects have emerged as multifaceted resources, viewed not only as potential food items, but also as sources of traditional medicines and proteins. This study utilized response surface methodology (RSM) to ascertain the optimal extraction conditions for proteins from Musca domestica used in toad feeding, denoted as MDPs-T. The yield of MDPs-T was elevated to 18.3% ± 0.2% under these optimized conditions. Subsequently, the particle size, ζ-potentials, and structures of MDPs-T were analyzed and compared with the proteins derived from Musca domestica fed on a normal diet (MDPs-ND). This comparative analysis utilized a range of advanced techniques, involving UV spectroscopy, Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), high-performance gel permeation chromatography (HPGPC), and scanning electron microscopy (SEM). The outcomes have revealed a marginal disparity in the physical and chemical properties between MDPs-T and MDPs-ND. Derosination led to a reduction in the particle size of the MDPs by 10.98% to 62.81%. MDPs-T exhibited a higher proportion of low-molecular-weight components relative to MDPs-ND. Additionally, in a comparative analysis of amino acids, MDPs-T displayed a greater abundance of essential and total amino acids relative to MDPs-ND. Consequently, MDPs-T holds potential as a valuable food supplement for human consumption or as a nutrient-rich feed supplement for animals.

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Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients

da Silva,

Xiong,

Medeiros

et al. 2024

Future Foods

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Encapsulation of house fly larvae (Musca domestica) meal by ionic gelation as a strategy to develop a novel nutritive food ingredient with improved aroma and appearance

Cited by 3 publications

References 59 publications

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Response Surface Methodology (RSM) for Optimizing Protein Extraction from Housefly (Musca domestica) Larvae Fed with Toad and Its Structural Characterization

Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients

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