Phytochemical and anti-nutrient composite from selected marginalized Zimbabwean edible insects and vegetables

Kunatsa, Yvonne; Chidewe, Cathrine; Zvidzai, Cuthbert J.

doi:10.1016/j.jafr.2020.100027

Cited by 41 publications

(39 citation statements)

References 26 publications

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“…The determination of terpenoids was achieved by mixing dried extract (0.1 g) with chloroform (0.5 mL) prior to careful introduction of concentrated sulfuric acid (1 mL) to form a layer. The presence of a reddish brown color at the interface confirmed the formation of terpenoids 35 .…”

Section: Methodsmentioning

confidence: 71%

“…In order to determine the presence of saponins, about 0.2 g of KI leaves were added to 5 mL of distilled water, shaken for some time and heated to boil. Then saponins were confirmed to be present with a stable foam (froth) appearance 35 . The flavonoids were examined by treating the KI extract (1 mL) with 10% NaOH solution (1 mL), while the appearance of intense yellow precipitate confirmed the presence of flavonoids 34 .…”

Section: Methodsmentioning

confidence: 99%

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Adsorption of Cr(VI), Ni(II), Fe(II) and Cd(II) ions by KIAgNPs decorated MWCNTs in a batch and fixed bed process

Egbosiuba

Abdulkareem

Kovo

et al. 2021

Sci Rep

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The efficient removal of toxic metals ions from chemical industry wastewater is considered problematic due to the existence of pollutants as mixtures in the aqueous matrix, thus development of advanced and effective treatment method has been identified as a panacea to the lingering problems of heavy metal pollution. In this study, KIAgNPs decorated MWCNTs nano adsorbent was developed using combination of green chemistry protocol and chemical vapor deposition techniques and subsequently characterized using UV–Vis, HRTEM, HRSEM, XRD, FTIR and XPS. The adsorptive efficiency of MWCNTs-KIAgNPs for the removal of Cr(VI), Ni(II), Fe(II), Cd(II) and physico-chemical parameters like pH, TDS, COD, BOD, nitrates, sulphates, chlorides and phosphates from chemical industrial wastewater was examined in both batch and fixed bed systems. The result exhibited successful deposition of KIAgNPs on the surface of MWCNTs as confirmed by the microstructures, morphology, crystalline nature, functional groups and elemental characteristics of the MWCNTs-KIAgNPs. Optimum batch adsorption parameters include; pH (3 for Cr(VI) and 6 for Ni(II), Fe(II) and Cd(II) ions), contact time (60 min), adsorbent dosage (40 mg) and temperature (318 K). The binding capacities were obtained as follows; Cr6+ (229.540 mg/g), Ni2+ (174.784 mg/g), Fe2+ (149.552) and Cd2+ (121.026 mg/g), respectively. Langmuir isotherm and pseudo-second order kinetic model best described the experimental data in batch adsorption, while the thermodynamic parameters validated the chemisorption and endothermic nature of the adsorption process. In continuous adsorption, the metal ions were effectively removed at low metal influent concentration, low flow rate and high bed depth, whereby the experimental data were designated by Thomas model. The high physico-chemical parameters in the wastewater were successfully treated in both batch and fixed bed systems to fall within WHO permissible concentrations. The adsorption/desorption study illustrated over 80% metal removal by MWCNTs-KIAgNPs even after 8th adsorption cycle. This study demonstrated excellent performance of MWCNTs-KIAgNPs for chemical industry wastewater treatment.

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Section: Methodsmentioning

confidence: 71%

Section: Methodsmentioning

confidence: 99%

Adsorption of Cr(VI), Ni(II), Fe(II) and Cd(II) ions by KIAgNPs decorated MWCNTs in a batch and fixed bed process

Egbosiuba

Abdulkareem

Kovo

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…However, some EI are also a source of anti-nutrients, such as oxalates, hydrogen cyanides, phytic acid and tannins, which can occur naturally in foods but can compromise the digestion, absorption and utilization of certain nutrients [ 12 , 14 , 31 ]. Regarding this aspect, (Item 9), the bigger percentage of participants declared not having an opinion (52.1%).…”

Section: Resultsmentioning

confidence: 99%

Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens

Florença

Correia

Costa

et al. 2021

Foods

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This study investigated the knowledge, attitudes, consumption habits, and degree of acceptability of edible insects (EI) or derived products among Portuguese consumers. This work consisted of a questionnaire survey, undertaken on a sample of 213 participants. For the treatment of data, basic descriptive statistics were used, complemented with chi-square tests to assess some associations between categorical variables. Moreover, a tree classification analysis was carried out using a classification and regression tree (CRT) algorithm with cross-validation. The results indicated that people tend to have correct perceptions about the sustainability issues associated with the use of insects as alternative sources of protein; however, the level of knowledge and overall perception about their nutritive value is low. Regarding the consumption of EI, it was found that only a small part of the participants had already eaten them, doing it mostly abroad, by self-initiative, in a restaurant or at a party or event. Additionally, it was found that the reluctance to consume insects is higher if they are whole, but when they are transformed into ingredients used in food formulations, the level of acceptance increases. Furthermore, men have shown to have a better perception about EI, be more informed about sustainability, and have a higher level of acceptability when compared to women. As a final conclusion, it was observed that the Portuguese still show some resistance to adhere to the use of insects as replacements for meat products, but the market of insect based products can be a good alternative to overpass the neophobia associated with this type of food.

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“…Edible insects, in addition to basic nutrients, also provide biologically active compounds, including antioxidants, but also anti-nutritional compounds, such as phytic acid, saponins, oxalates, and tannins. Those undesirable compounds may adversely affect health after prolonged consumption, so their levels in food products should be monitored [ 53 , 54 ]. Table 5 shows the results of the antioxidant activity as well as the total polyphenol content.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

et al. 2021

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Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

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Phytochemical and anti-nutrient composite from selected marginalized Zimbabwean edible insects and vegetables

Cited by 41 publications

References 26 publications

Adsorption of Cr(VI), Ni(II), Fe(II) and Cd(II) ions by KIAgNPs decorated MWCNTs in a batch and fixed bed process

Adsorption of Cr(VI), Ni(II), Fe(II) and Cd(II) ions by KIAgNPs decorated MWCNTs in a batch and fixed bed process

Edible Insects: Preliminary Study about Perceptions, Attitudes, and Knowledge on a Sample of Portuguese Citizens

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

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