Impact of different preparations on the nutritional value of the edible caterpillar Imbrasia epimethea from northern Angola

Lautenschläger, Thea; Neinhuis, Christoph; Kikongo, Eduardo; Henle, Thomas; Förster, Anke

doi:10.1007/s00217-016-2791-0

Cited by 44 publications

(35 citation statements)

References 18 publications

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“…Oven‐dried products are comparable to freeze‐dried ones, but they have lower energy input costs, reduced lipid oxidation, and high protein solubility (Fombong et al., ; Kröncke et al., ; Lautenschläger et al., ). When T .…”

Section: Processing Technologiesmentioning

confidence: 99%

“…Oven-dried products are comparable to freeze-dried ones, but they have lower energy input costs, reduced lipid oxidation, and high protein solubility (Fombong et al, 2017;Kröncke et al, 2018;Lautenschläger et al, 2017). When T. molitor larvae were dried after blanching in a forced-air oven to moisture equilibrium, the Page model showed the best fit with an r 2 > 0.9932 and the process presented a type II sorption isotherm (Azzollini et al, 2016).…”

Section: Purschke Et Al 2018bmentioning

confidence: 99%

“…The lipid oxidation produced by the different drying processes negatively affects lipid quality and even the quantity (availability) of fats present in insects (Qiu, Chen, & Lin, 2019). In the case of I. epimethea, the monounsaturated fatty acid content was slightly reduced when oven-drying was used (Lautenschläger et al, 2017). During smoking, changes in both protein and lipids may occur.…”

Section: Purschke Et Al 2018bmentioning

confidence: 99%

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Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

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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Section: Processing Technologiesmentioning

confidence: 99%

Section: Purschke Et Al 2018bmentioning

confidence: 99%

Section: Purschke Et Al 2018bmentioning

confidence: 99%

See 1 more Smart Citation

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

View full text Add to dashboard Cite

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“…Black crickets were dried over a larger range of temperatures for fatty acid analysis as fatty acids are known to be particularly sensitive to heat processing (Lautenschläger et al . ).…”

Section: Methodsmentioning

confidence: 97%

“…For example, the preparation of Imbrasia epimethea (African moth) via evisceration and cooking, or drying and evisceration, reduces the amount of carbohydrates and heating reduces the amount of monosaturated fatty acids (Lautenschläger et al . ). A similar trial using Imbrasia belina (mopane worm) larvae found that the cooking method affected the ash, calcium, phosphorous, zinc, manganese and crude protein content (Madibela et al .…”

Section: Introductionmentioning

confidence: 97%

Impact of heat processing on the nutritional content of Gryllus bimaculatus (black cricket)

2019

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Insects are increasingly suggested as a potential novel solution to global nutrition challenges. However, limited research is available on the impact of processing methods on the nutritional content of edible insects. This trial examines the effect of heat processing on the nutritional profile of the black cricket, Gryllus bimaculatus. Adult black crickets were killed by freezing and then dried at either a low (45°C) or high (120°C) temperature followed by nutritional analysis of protein and micronutrient content. An additional set of samples was either freeze‐dried or dried at 32, 45, 72 or 120°C followed by nutritional analysis of lipid content. Analysis showed that percentage protein content was significantly higher in crickets dried at 45°C, a difference of roughly 1% of the total weight. Similarly, calcium content was also significantly higher in crickets dried at 45°C, although no other measured micronutrients were affected. Additionally, the fatty acid content was significantly influenced by higher temperature processing. Freeze‐drying black crickets conserved significantly more of the long‐chain polyunsaturated fatty acids than drying at 120°C. Insects hold potential as a source of essential nutrients and fatty acids; however, consideration must be given to heat processing at high temperatures as this may affect the nutritional profile.

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