Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties

Gaglio, Raimondo; Barbera, Marcella; Tesoriere, Luisa; Osimani, Andrea; Busetta, Gabriele; Matraxia, Michele; Attanzio, Alessandro; Restivo, Ignazio; Aquilanti, Lucia; Settanni, Luca

doi:10.1016/j.ifset.2021.102755

Cited by 28 publications

(10 citation statements)

References 72 publications

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“…Food fortification is defined as a strategy, used not only in industrialized countries but also in developing ones, that aims to fill the nutritional gap of a common diet. Therefore, recently, due to its high digestibility protein degree, insect flour became the basis for the fortification of numerous food products [ 16 ]. Sourdough is defined as a tool used for enhancing the bioactive compounds of the raw materials [ 17 ], and insect flour could represent a substrate that might be able to fulfill the requirements of a lactic acid bacteria growth [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

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

Vasilica

Chiș

Alexa

et al. 2022

Insects

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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.

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Section: Introductionmentioning

confidence: 99%

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

Vasilica

Chiș

Alexa

et al. 2022

Insects

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“…Moreover, González et al [ 16 ] revealed the effect of three types of insect flour on bread quality and found that wheat flour replacement (5%) with insect flours from Hermetia illucens , Acheta domestica , and Tenebrio molitor improved the nutritional value of bread, especially the protein content. Gaglio et al [ 17 ] suggested mealworm powder enrichment reduced the starch digestibility of the sourdough “ciabatta” bread, indicating its potential as a low glycemic food.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Xie

Cai

Yuan

et al. 2022

Foods

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Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.

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“…The researcher also reported that the use of appropriate processes in food technology can ensure high retention of nutrients and bioactive compounds in food, enhancing its health properties [ 66 ]. For instance, Gaglio et al [ 67 ] investigated in vitro the antioxidant potential of bread added with mealworm and buffalo worm before and after gastrointestinal digestion in comparison with insect-free bread. The authors found that replacing semolina with buffalo and mealworm powder increased the antioxidant capacity of the bread before digestion by three- and four-fold, respectively.…”

Section: Introductionmentioning

confidence: 99%

“…After gastrointestinal digestion, all samples (bread with insects and control bread) showed a higher antioxidant capacity value than that measured before digestion. This may be explained because phenolic antioxidants can be released from the wheat during digestion, increasing the antioxidant potential of the digested bread [ 67 ]. Interesting to note is that, in other studies, fortification of bread with plant-based additives, such as Saskatoon berry powder or grape pomace, resulted in a similar increase in the antioxidant potential of the product [ 68 , 69 , 70 ]).…”

Section: Introductionmentioning

confidence: 99%

Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review

et al. 2023

Self Cite

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Edible insects have the potential to become one of the major future foods. In fact, they can be considered cheap, highly nutritious, and healthy food sources. International agencies, such as the Food and Agriculture Organization (FAO), have focused their attention on the consumption of edible insects, in particular, regarding their nutritional value and possible biological, toxicological, and allergenic risks, wishing the development of analytical methods to verify the authenticity, quality, and safety of insect-based products. Edible insects are rich in proteins, fats, fiber, vitamins, and minerals but also seem to contain large amounts of polyphenols able to have a key role in specific bioactivities. Therefore, this review is an overview of the potential of edible insects as a source of bioactive compounds, such as polyphenols, that can be a function of diet but also related to insect chemical defense. Currently, insect phenolic compounds have mostly been assayed for their antioxidant bioactivity; however, they also exert other activities, such as anti-inflammatory and anticancer activity, antityrosinase, antigenotoxic, and pancreatic lipase inhibitory activities.

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Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties

Cited by 28 publications

References 72 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

Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods

Edible Insects an Alternative Nutritional Source of Bioactive Compounds: A Review

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