Safety aspects of the production of foods and food ingredients from insects

Schlüter, Oliver; Rumpold, Birgit A.; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F.; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine E.; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl‐Heinz

doi:10.1002/mnfr.201600520

Cited by 141 publications

(110 citation statements)

References 111 publications

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“…However, this traditional praxis is not likely to be adapted by western markets due to the highly industrialised food and feed industry and consumer habits [14][15][16]. Consequently, the development of industrial-scale mass rearing systems and efficient processes for the recovery of functional insectderived fractions such as protein, fat or chitin will be a prerequisite to promote consumer acceptance and the industrial use of edible insects in western countries and to explore a wide range of potential food and non-food applications [17].…”

Section: Introductionmentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

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111

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Enzymatic hydrolysis of migratory locust (Locusta migratoria L.) protein flour (MLPF) was investigated as a method to improve the techno-functional properties. Experiments were conducted under variation of the applied proteases (Alcalase, Neutrase, Flavourzyme, Papain) or combinations thereof, enzyme-substrate ratio (0.05-1.0% w/w), heat pre-treatment (60-80 °C; 15-60 min), and hydrolysis time (0-24 h). Protein degradation was monitored in terms of degree of hydrolysis (DH) and SDS-PAGE. Solubility, emulsifying, foaming and water/oil binding properties of the hydrolysates were determined. In comparison to the control (DH = 5%), hydrolysis resulted in considerably higher DH values up to 42%. SDS-PAGE profiles revealed a steady decrease of bands between 25 and 75 kDa and an increase of low molecular weight bands (10-15 kDa). However, different heat pre-treatments resulted in impaired hydrolytic cleavage as evidenced by lower DH values. Protein solubility of MLPF hydrolysates was improved over a broad pH range from initially 10-22% up to 55% at alkaline conditions. Furthermore, hydrolysis resulted in enhanced emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3 and advanced oil binding capacity. The results of this study have clearly demonstrated the potential of targeted enzymatic degradation to improve the techno-functionality of migratory locust protein in order to produce tailored insect-based ingredients for the use in food applications.

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Section: Introductionmentioning

confidence: 99%

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Purschke

Meinlschmidt

Horn

et al. 2017

Eur Food Res Technol

Self Cite

111

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“…The feeding of freezedried mealworm powder to rats in a safety assessment study did not show any adverse effects, toxicity, or allergy [88]. Furthermore, insects may carry specific molds that cause allergic reactions [14]. This would not only affect mealworm consumers but also workers in the production facilities, as described in the animal feed industry [89].…”

Section: Allergensmentioning

confidence: 99%

“…More than 2000 edible insect species are known worldwide, but only a few are produced commercially [8,9]. These species show diverse nutritional profiles but insects are generally considered as good alternative protein sources for humans, livestock and aquaculture, which can be produced in an environmentally sustainable manner, although several potential safety issues have been raised [3,[10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Grau

Vilcinskas

Joop

2017

Zeitschrift Für Naturforschung C

144

100

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Abstract:The farming of edible insects is an alternative strategy for the production of protein-rich food and feed with a low ecological footprint. The industrial production of insect-derived protein is more cost-effective and energy-efficient than livestock farming or aquaculture. The mealworm Tenebrio molitor is economically among the most important species used for the large-scale conversion of plant biomass into protein. Here, we review the mass rearing of this species and its conversion into food and feed, focusing on challenges such as the contamination of food/feed products with bacteria from the insect gut and the risk of rapidly spreading pathogens and parasites. We propose solutions to prevent the outbreak of infections among farmed insects without reliance on antibiotics. Transgenerational immune priming and probiotic bacteria may provide alternative strategies for sustainable insect farming.

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“…It is common in some traditional consumers' regions to cook insects alive, for consumption at home or for selling in local markets. If freezing is chosen, it can be advantageous to improve the operation of removing legs and wings [19].…”

Section: Process and Preservation Techniquesmentioning

confidence: 99%

“…Not all insect species are therefore edible or may be edible depending on the stage of the life cycle [19]. Toxins and antinutritional factors should be assessed in order to select insects for feed and food.…”

Section: Potential Hazards Identificationmentioning

confidence: 99%

Constraints of HACCP Application on Edible Insect for Food and Feed

Fraqueza¹,

CoutinhoPatarata²

2017

Future Foods

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In a near future there is a need to guaranty food security for approximately more than one billion people worldwide. Beyond the population increase other factors contribute to food and feed insecurity such as climate changes, rising costs of animal protein and consumer demands for protein. Edible insects are pointed out as one alternative as they have always been a part of human diets. The concern to guaranty food security cannot be dissociated from food safety and under the Codex Alimentarius principles of food hygiene, insects would be comparable to other types of foods of animal origin. The processing and storage of insects and their products should follow the same health and sanitation regulations as for any other food or feed in order to ensure their microbiological and chemical safety. Allergies induced through insects' ingestion should also be considered. This review aims to identify potential hazards related to edible insects' production and transformation. Preventive measures to their control will be presented considering prerequirements in their production and transformation. An HACCP plan will be described as a study case in insects' transformation, being discussed all constraints regarding implementation.

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Safety aspects of the production of foods and food ingredients from insects

Cited by 141 publications

References 111 publications

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Improvement of techno-functional properties of edible insect protein from migratory locust by enzymatic hydrolysis

Sustainable farming of the mealworm Tenebrio molitor for the production of food and feed

Constraints of HACCP Application on Edible Insect for Food and Feed

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