Mineral profile of cricket powders, some edible insect species and their implication for gastronomy

Kosečková, Pavlína; Zvěřina, Ondřej; Pěchová, Marie; Krulíková, Martina; Duborská, Eva; Borkovcová, Marie

doi:10.1016/j.jfca.2021.104340

Cited by 25 publications

(16 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In line with this, Williams et al [ 33 ] showed that there was a difference in protein content of A. domesticus adult and nymph that varied from 66.6% to 67.2%, respectively. A large body of literature showed that protein insect content could be influenced by their species but also by their developmental stage [ 5 , 34 ].…”

Section: Discussionmentioning

confidence: 99%

“…Regardless of the insect mineral composition, recently Atowa et al [ 34 ] showed that there are three main factors that could influence their content such as the differences between species, the food sources of the insects, and seasonal influence. With respect to the mineral content, as reported by Williams et al [ 33 ], the Ca (calcium) content of house crickets could vary in a high range and it is directly correlated with a diet supplemented with Ca.…”

Section: Discussionmentioning

confidence: 99%

“…The difference could be explained by the feed insects and by the type of insect. For instance, it has been reported that Kenya termites could have an Fe amount of 332 mg/100 g d.w. or even 1562 mg/100 g for Kenia cricket species [ 34 ]. Moreover, it is important to mention that Fe bioavailability is higher in insect flour than even in beef meat [ 36 ].…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, Ala, Gly, aILE, Pro, and Val were the mainly quantified amino acids from the insect flour. With respect to insect flour amino acid content, Atowa et al [ 34 ] identified leucine, tyrosine, valine, and lysine as the main amino acids from the three different insects, while showing that leucine, valine, lysine, and isoleucine [ 40 ] were the most important in cricket flour. On the other hand, Boontiam et al [ 41 ] showed that lysine, tyrosine, and leucine were the most common amino acids in crickets ( Gryllus bimaculatus, De Geer,1773 ).…”

Section: Discussionmentioning

confidence: 99%

See 3 more Smart Citations

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Vasilica

Chiș

Alexa

et al. 2022

Insects

View full text Add to dashboard Cite

Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Vasilica

Chiș

Alexa

et al. 2022

Insects

View full text Add to dashboard Cite

show abstract

“…The micronutrients found in this product are 34.61 to 37.64 mg sodium, 1,007 to 1,028 mg potassium, 201 to 235 mg calcium, 17.84 to 17.98 mg zinc, 13.33 to 18.29 mg iron, 124 to 131 mg magnesium, 0.27 mg thiamine, 0.59 mg riboflavin, 1.56 mg niacin. Adding up to 1.42 to 4.1 g ashes and giving a total energy of 1,736.28 kJ ( Ibarra-Herrera et al, 2020 ; Kosečková et al, 2022 ; Melo Ruiz et al, 2015 ; Rodríguez-Miranda et al, 2019 ; Torruco-Uco et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Cruz-López¹,

Escalona‐Buendía²,

Román‐Guerrero³

et al. 2022

Food Sci Anim Resour

View full text Add to dashboard Cite

The most abundant Orthoptera in Mexico is a small grasshopper ( Sphenarium purpurascens ) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO 3 pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

show abstract

Comprehensive analysis of antioxidant, phenolic thermal stability, mineral profile and hygroscopic properties in germinated faba bean flours

Amadeu,

Queiroz,

Figueirêdo

et al. 2025

Food Bioscience

View full text Add to dashboard Cite

Mineral profile of cricket powders, some edible insect species and their implication for gastronomy

Cited by 25 publications

References 44 publications

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Comprehensive analysis of antioxidant, phenolic thermal stability, mineral profile and hygroscopic properties in germinated faba bean flours

Contact Info

Product

Resources

About