Impact of drying method on the nutritional value of the edible insect protein from black soldier fly (Hermetia illucens L.) larvae: amino acid composition, nutritional value evaluation, in vitro digestibility, and thermal properties

Huang, Chao; Wang, Feng; Xiong, Jing; Wang, Teilin; Wang, Weiguo; Wang, Cunwen; Yang, Fang

doi:10.1007/s00217-018-3136-y

Cited by 108 publications

(96 citation statements)

References 45 publications

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“…Drying and processing of larvae will impact the resultant nutrient content and availability due to changes in chemical and physical properties of proteins and lipids. For example, oven-dried larvae (60°C) had a superior AA digestibility compared to microwave-dried larvae (Huang et al, 2019). Conversely, cooking method did not impact CP or fat content of crickets or mealworm larvae, though in vitro DM digestibility was reduced (Poelaert et al, 2017).…”

Section: Chemical Composition Of Insectsmentioning

confidence: 96%

Review: Insect meal: a future source of protein feed for pigs?

DiGiacomo

Leury

2019

Animal

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Are insects the farm animal of the future? A key agenda for agricultural production systems is the development of sustainable practices whereby food and feed can be produced in an environmentally efficient manner. These goals require novel approaches to complex problems and demand collaboration between scientists, producers, consumers, government and the general population. The provision of feed for animals is a major contributor to land and water use and greenhouse gas (GHG) emissions. Further, overfishing and a reduction in available land and water resources on which crops can be grown has led to an increase in price of protein ingredients such as fish meals and oils and soybean meals. Determination of novel solutions to meet the feed protein requirements of production animals is key to the development of sustainable farming practices. The Australian pork industry aims to develop production systems that efficiently use available resources (such as feed and energy) and limit the production of emissions (such as manure waste and GHGs). Invertebrates (insects e.g. black soldier flies) are naturally consumed by monogastric and aquatic species, yet the large-scale production of insects for feed (or food) is yet to be exploited. Most insects are low producers of GHGs and have low land and water requirements. The large-scale production of insects can contribute to a circular economy whereby food and feed waste (and potentially manure) are reduced or ideally eliminated via bioconversion. While the concept of farm-scale production of insects as domestic animal feed has been explored for decades, significant production and replacement of traditional protein sources has yet to be achieved. This review will focus on the potential role of insect-derived protein as a feed source for the Australian pig production industry.

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Section: Chemical Composition Of Insectsmentioning

confidence: 96%

Review: Insect meal: a future source of protein feed for pigs?

DiGiacomo

Leury

2019

Animal

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“…Recently, Huang et al. () compared the use of microwave‐drying and oven‐drying for processing black soldier fly ( Hermetica illucens L.) larvae and found that although protein content and quality were similar (showing 40% essential amino acids), digestibility was significantly higher (greater than 75%) following oven drying compared with other drying technologies,…”

Section: Processing Technologiesmentioning

confidence: 99%

“…Protein solubility increased in T. molitor L. with vacuumdrying but it decreased with microwave-drying due to structural changes that microwaves generated in the protein fraction (Kröncke et al, 2018). Recently, Huang et al (2018) compared the use of microwave-drying and oven-drying for processing black soldier fly (Hermetica illucens L.) larvae and found that although protein content and quality were similar (showing 40% essential amino acids), digestibility was significantly higher (greater than 75%) following oven drying compared with other drying technologies,…”

Section: Purschke Et Al 2018bmentioning

confidence: 99%

“…Another area of interest consists of the development of functional ingredients for food, feed, pharmaceutical, and industrial applications. Ingredients of interest such as chitin (Song et al., ), oleic acid (Purschke, Stegmann, Schreiner, & Jäger, ; Sun et al., ), proteins (Bußler, Rumpold, Jander, Rawel, & Schlüter, ; Huang et al., ; Ndiritu, Kinyuru, Kenji, & Gichuhi, ), and bioactive peptides (Montowska, Kowalczewski, Rybicka, & Fornal, ; Nongonierma & FitzGerald, ; Zielińska, Karaś, & Jakubczyk, ) have been partially or totally extracted and purified. Nonetheless, scaling up these processes to the industrial level would still be too costly (Lamsal, Wang, Pinsirodom, & Dossey, ).…”

Section: Introductionmentioning

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

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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“…The in vitro digestibility of BSF larvae protein was determined by indirect method in which the protein content of the precipitation was taken as undigested protein. The digestibility was calculated according to Eqn ((1):

Digestibility (%) = (A - B) / A \times 100 %

where A is the protein content of the sample before digestion, B is the corresponding protein content of the precipitation after digestion.…”

Section: Methodsmentioning

confidence: 99%

Aqueous ethyl acetate as a novel solvent for the degreasing of black soldier fly (Hermetia illucens L.) larvae: degreasing rate, nutritional value evaluation of the degreased meal, and thermal properties

et al. 2019

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BACKGROUND: The aim of this study was to select appropriate low-toxicity degreasing solvents to degrease black soldier fly (BSF, Hermetia illucens L.) larvae to prepare high-quality protein. Aqueous ethyl acetate was chosen as the solvent to extract BSF protein, and traditional solvents, such as petroleum ether, n-hexane, and isopropanol, were chosen as controls.RESULTS: The meal degreased by aqueous ethyl acetate (the volume ratio of ethyl acetate to water is 90 to 10, EA + W10) shows a high degreasing rate (29.04%), crude protein content (562.3 g kg −1 ), essential amino acid index (EAAI, 95.57), and digestible indispensable amino acid score (DIAAS, 85). The digestibility of the degreased meal samples in the simulated in vitro intestine can reach 76.52%. Thermodynamic analysis and the apparent morphology of the protein fragments showed that the meal degreased by EA + W10 exhibited thermodynamic stability, which suggests that using aqueous ethyl acetate as the degreasing solvent did not affect the nutritional value of the degreased meal. CONCLUSION:The results suggest that aqueous ethyl acetate (EA + W10) can be used as a novel solvent in the degreasing of BSF larvae meal to prepare high-quality protein with high EAAI and DIAAS and good digestibility. Protein content =Protein mass Degreased meal mass × 100% Amino acid composition and nutritional evaluationThe amino acid composition of each sample was determined by the method described by Yang et al. 33 All amino acid content values were presented as grams per kilogram of protein and compared to the FAO/WHO (World Health Organization) 34 reference pattern. The proportion of essential amino acids to total amino acids was expressed as E/T (%). The essential amino acid

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Impact of drying method on the nutritional value of the edible insect protein from black soldier fly (Hermetia illucens L.) larvae: amino acid composition, nutritional value evaluation, in vitro digestibility, and thermal properties

Cited by 108 publications

References 45 publications

Review: Insect meal: a future source of protein feed for pigs?

Review: Insect meal: a future source of protein feed for pigs?

Edible Insects Processing: Traditional and Innovative Technologies

Aqueous ethyl acetate as a novel solvent for the degreasing of black soldier fly (Hermetia illucens L.) larvae: degreasing rate, nutritional value evaluation of the degreased meal, and thermal properties

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