Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review

Gkinali, Alkmini-Anna; Matsakidou, Anthia; Vasileiou, Evangelos; Paraskevopoulou, Adamantini

doi:10.1016/j.tifs.2021.11.024

Cited by 62 publications

(47 citation statements)

References 85 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Feeding a world population of 11 billion people by 2100 in the face of climate change requires the establishment of food production systems that are sustainable, efficient, nutritious and healthy. More than 2000 insect species are documented as edible worldwide [54]; T. molitor is one of the most promising for large-scale industrial production [15,16,18,19] and commercial applications [55,56]. Drying as part of the industrial processing chain is crucial to ensure high quality insect raw material, ingredients or derived products for food and feed [31,32].…”

Section: Discussionmentioning

confidence: 99%

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Keil

Grebenteuch

Kröncke

et al. 2022

Insects

View full text Add to dashboard Cite

The yellow mealworm (Tenebrio molitor L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be approved by EFSA 2021 following the Novel Food Regulation. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. The focus of the present study was to analyse the chemical composition, antioxidant capacity, volatile compound profile and colouring of mealworm larvae dried in various regimes (freeze-drying, microwave drying, infrared drying, rack-oven drying and high-frequency drying). Proximate composition and fatty acid profile were similar for all dried larvae. Freeze dried larvae were predominantly marked by lipid oxidation with significantly higher peroxide values, secondary/tertiary oxidation products in the headspace GC-MS profiles and lower antioxidant capacity. High-temperature treatment in the rack oven—and to some extent also infrared or microwave drying—led to mealworm larvae darkening and the appearance of volatile Maillard secondary products such as 2-methylpropanoic acid, 2-/3-methylbutanoic acid and alkylpyrazines. High-frequency drying as a new emerging technology in insect processing was the most cost-effective method with energy costs of solely 0.09 Є/kg T. molitor L. leading to final larval material characterized by both lipid oxidation and nonenzymatic Maillard-browning.

show abstract

Section: Discussionmentioning

confidence: 99%

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Keil

Grebenteuch

Kröncke

et al. 2022

Insects

View full text Add to dashboard Cite

show abstract

“…More specifically, hexamerin 2 is composed of two free thiols (UniProtKB-Q95PI7), whereas ⍺-amylase is stabilized by the presence of four disulfide bonds (UniProtKB-P56634). Although recent reviews have been published that discussed the impact of conventional and emerging food processes on edible insect protein extraction, purification, and techno-functionalities [ 20 , 21 ], the impact of HHP on the structure of edible insect proteins remains poorly documented. To the best of our knowledge, only Kim et al demonstrated that HHP improved the techno-functional properties of proteins extracted from Protaetia brevitarsis seulensis [ 22 ], whereas Ugur et al (2020) and Bolat et al (2021) evaluated the impact of HHP-assisted extraction on the physicochemical properties of oils extracted and edible insect powder generated from Acheta domesticus and T. molitor [ 23 , 24 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins

Boukil

Marciniak

Mezdour

et al. 2022

Foods

View full text Add to dashboard Cite

Processing edible insects into protein extracts may improve consumer acceptability. However, a better understanding of the effects of food processing on the proteins is needed to facilitate their incorporation into food matrices. In this study, soluble proteins from Tenebrio molitor (10% w/v) were pressurized using high hydrostatic pressure (HHP) at 70–600 MPa for 5 min and compared to a non-pressurized control (0.1 MPa). Protein structural modifications were evaluated using turbidity measurement, particle-size distribution, intrinsic fluorescence, surface hydrophobicity, gel electrophoresis coupled with mass spectrometry, and transmission electron microscopy (TEM). The observed decrease in fluorescence intensity, shift in the maximum emission wavelength, and increase in surface hydrophobicity reflected the unfolding of mealworm proteins. The formation of large protein aggregates consisting mainly of hexamerin 2 and ⍺-amylase were confirmed by protein profiles on gel electrophoresis, dynamic light scattering, and TEM analysis. The typical aggregate shape and network observed by TEM after pressurization indicated the potential involvement of myosin and actin in aggregate formation, and these were detected by mass spectrometry. For the first time, the identification of mealworm proteins involved in protein aggregation phenomena under HHP was documented. This work is the first step in understanding the mealworm protein–protein interactions necessary for the development of innovative insect-based ingredients in food formulations.

show abstract

“…The T. molitor larva is one of the most industrialized farming edible insect species and already has large farming facilities in European countries, such as France and Netherlands [ 9 ]. Smaller farms are also being created all over Europe, as a response to the emerging sector trend and the opportunities that arise.…”

Section: Introductionmentioning

confidence: 99%

“…T. molitor farming is rather simple and requires limited equipment and resources [ 1 ]. Several studies have demonstrated that T. molitor larva is a good source of protein, lipids, carbohydrates, certain vitamins, and minerals [ 9 ]. However, despite its nutritional value, the most significant obstacle to incorporating it into the diet of Europeans is overcoming the feeling of disgust against it [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…Influenced by the outcomes of many surveys that the best way to achieve consumer acceptance is by exposing insects to food products in a non-visible form [ 10 ] and in order to increase insect-based food acceptance, the research has pivoted towards the preparation of T. molitor larva protein concentrates or meal powders [ 11 , 12 ]. Defatting is considered a significant process step because T. molitor larva is rich in fat and thus can interfere with the protein concentrate preparation and create off-flavors due to lipid oxidation [ 9 ]. Likewise, many investigators have obtained T. molitor larva protein extracts achieving relatively high yields and high protein content [ 11 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches

Gkinali

Matsakidou

Paraskevopoulou

2022

Foods

Self Cite

View full text Add to dashboard Cite

Edible insects have recently attracted research attention due to their nutritional value and low environmental footprint. Tenebrio molitor larva was the first insect species to be classified by European Food Safety Authority (EFSA) as safe for human consumption. However, it is thought that the incorporation of edible insect as an ingredient in a food product would be more appealing to consumers than being visible. The aim of the present study was to determine the physicochemical properties of the larvae meal and protein concentrates. Different methods to extract and recover proteins from defatted (DF) Tenebrio molitor larvae were applied; i.e., alkaline extraction (DF-ASP); isoelectric precipitation after alkaline extraction (DF-AIP); and NaCl treatment (DF-SSP), and the obtained protein fractions were characterized. The DF-ASP exhibited the highest protein extraction/recovery efficiency (>60%), while it was the most effective in decreasing the interfacial tension at the oil/water (o/w) interface. The DF-AIP had the highest protein content (75.1%) and absolute values of ζ-potential and the best ability to retain water (10.54 g/g) and stabilize emulsions at pH 3.0. The DF-SSP protein preparation had the highest oil binding capacity (8.62%) and solubility (~88%) at acidic pHs and the highest emulsifying activity (~86 m2/g). Electrophoresis of the protein preparations revealed proteins with different molecular weights, while the protein secondary structure was dominated by β-structures and α-helix. Protein concentrates with different properties were able to be recovered from Tenebrio molitor larvae, that could affect their interactions with other food ingredients and their behavior during processing or storage. These findings would be valuable guidance for the technological exploitation of larvae protein preparations in the development of food formulations.

show abstract

Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review

Cited by 62 publications

References 85 publications

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins

Characterization of Tenebrio molitor Larvae Protein Preparations Obtained by Different Extraction Approaches

Contact Info

Product

Resources

About