Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)

Mishyna, Maryia; Martinez, Jean‐Jacques Itzhak; Chen, Jianshe; Benjamin, Ofir

doi:10.1016/j.foodres.2018.08.098

Cited by 155 publications

(169 citation statements)

References 45 publications

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“…Several diets (diets 1, 3-5, 11 and 15) were able to significantly increase the protein content of the larvae compared to the reference diet (see Figure 1). In view of the lipid content, published data indicate a lipid content between 13% and 25% for the LM [4,6,15,22], which is matching well with the findings of the current study. All rearing trials were ended after 28 days and for some conditions a low larval yield was observed, which means that the larval weight (mg per larvae) was low.…”

Section: Composition Of the Larvaesupporting

confidence: 92%

“…The protein content is often determined based on nitrogen measurements where a nitrogen-protein conversion factor of 6.25 is used. However, Janssen et al 2017and Mishyna et al (2019) have pointed out that this conversion factor leads to an overestimation due to the chitin (also contains nitrogen) present in insects [18,22] Janssen et al (2017) calculated a conversion factor of 4.86 for the LM and found a protein content of 48.8% [18]. This result is more in line with the protein content measured in the current study (where the protein content was calculated based on the total amino acid analysis).…”

Section: Composition Of the Larvaementioning

confidence: 99%

See 1 more Smart Citation

Agri-Food Side-Stream Inclusion in The Diet of Alphitobius Diaperinus. Part 2: Impact on Larvae Composition

Soetemans

Gianotten²,

Bastiaens

2020

Insects

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Insects are gaining interest as an alternative protein source for feed/food purposes. Although the lesser mealworm (LM) is commercially produced for human consumption, published data on its nutrient composition is scarce. This study reports on LM larvae reared on 18 different diets composed of side-streams to (1) determine the nutritional composition of the larvae and (2) study the effect of dietary changes on the larval nutrient composition. The LM larvae proved to be of good nutritional value with essential amino acids profiles comparable with that of beef and linoleic acid (C18:2) was the most dominant essential fatty acids in the larvae. The side-stream based diets varied on dry matter basis in protein (16–34%) and lipid content (2–19%). The nutrient content of the larvae reared on diets that supported good growth ranged between 37% and 49% of protein, 22% and 26% of lipid and 4% to 6% of chitin on dry matter basis. No significant correlations were identified between the larval protein or lipid content and that of the diet, but it was found between the diet nutrients and larval growth. Based on larval growth data and economic considerations, diets composed of wheat middlings with a 10–15% inclusion of rapeseed meal were identified as suitable feed for LM. Highest larval yields were obtained with diets containing 15–22% of proteins and 5–10% of lipids.

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Section: Composition Of the Larvaesupporting

confidence: 92%

Section: Composition Of the Larvaementioning

confidence: 99%

Agri-Food Side-Stream Inclusion in The Diet of Alphitobius Diaperinus. Part 2: Impact on Larvae Composition

Soetemans

Gianotten²,

Bastiaens

2020

Insects

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“…Fractionation is, therefore, a promising strategy for producing standardized insect-based intermediates with a view to industrial applications and consumer acceptance (Purschke et al, 2018a). Mishyna, Martinez, Chen, and Benjamin (2018) compared the use of defatting, alkaline extraction, and sonication extraction to obtain a protein-rich powder from adult grasshoppers (Schistocerca gregaria) and from honey bee (A. mellifera) larvae and pupae. The three methods were found to be efficient for protein enrichment of the starting materials (powder) from both insects, giving a well-balanced composition of essential and nonessential amino acids.…”

Section: Processing Technologies For Extractionmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

298

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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“…Samples were defatted with hexane (1:4 w/v) in constant agitation at 50ºC (Thermo Scientific SHKE5000, Massachusetts, USA) during 12 h; the solvent was replaced every 6 h. Subsequently, the defatted insect powder was air-dried at 35ºC overnight and stored at −20ºC. Protein extraction was performed based on the method for alkaline protein solubilization followed by acid precipitation (Föste et al, 2015) with some modifications (Mishyna et al, 2019). The amino acid analysis of insects was evaluated by the acid hydrolysis method (Chavan et al, 2001) with some modifications (Mohapatra et al, 2019).…”

Section: Amino Acid Compositionmentioning

confidence: 99%

Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

Ibarra‐Herrera

Acosta‐Estrada

Chuck‐Hernández

et al. 2020

CyTA - Journal of Food

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Edible insects have been proposed as a good source of different nutrients including protein. However, the nutritional value of edible insects could be affected by several factors that must be considered in order to enhance their potential application in food. In this work, the effect of feeding two different diets, alfalfa and maize green fodder, on the chemical composition of edible grasshopper (Sphenarium purpurascens) consumed in Mexico was assessed. The dry matter, crude protein content, amino acid profile, in vitro protein digestibility, crude fat, and insoluble fiber content differed significantly between grasshoppers fed with alfalfa and maize (p-value < 0.05). Grasshoppers fed with alfalfa showed an increment of 10% in essential amino acid index and biological value compared to grasshopper fed with maize green fodder. Our results demonstrate that the nutritional composition of edible grasshopper S. purpurascens can be modified through diet resulting in an increase in its nutritional value. Contenido nutricional de chapulín comestible (Sphenarium purpurascens) alimentado con alfalfa (Medicago sativa) y maíz (Zea mays) RESUMEN Los insectos comestibles son considerados una gran fuente de nutrientes. Sin embargo, la composición nutricional de los insectos comestibles puede verse afectada por diferentes factores que deben ser considerados para aumentar su consumo. En este trabajo, se revisó el efecto de dos diferentes dietas, alfalfa y forraje de maíz, en la composición nutricional del chapulín comestible (Sphenarium purpurascens) consumido en México. Se obtuvieron valores significativamente diferentes (valor p < 0.05) en el contenido de proteína, el perfil de aminoácidos, la digestibilidad de proteína in vitro, y en el contenido de grasa y de fibra insoluble. El chapulín alimentado con alfalfa mostró un incremento del 10% en el índice de aminoácidos esenciales y el valor biológico comparado con el chapulín alimentado con maíz. Estos resultados indican que la composición nutricional de chapulín S. purpurascens puede ser modificada a través de la dieta para obtener un mayor valor nutricional en este alimento.

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Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)

Cited by 155 publications

References 45 publications

Agri-Food Side-Stream Inclusion in The Diet of Alphitobius Diaperinus. Part 2: Impact on Larvae Composition

Agri-Food Side-Stream Inclusion in The Diet of Alphitobius Diaperinus. Part 2: Impact on Larvae Composition

Edible Insects Processing: Traditional and Innovative Technologies

Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)

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