Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)
Tóm tắt
Từ khóa
Tài liệu tham khảo
van Huis A (2013) Potential of insects as food and feed in assuring food security. Annu Rev Entomol 58:563–583
FAO (2013) Edible insects—future prospects for food and feed security. FAO forestry paper, vol 171. FAO, Rome
Makkar HPS, Tran G, Heuzé V, Ankers P (2014) State-of-the-art on use of insects as animal feed. Anim Feed Sci Technol 197:1–33. doi: 10.1016/j.anifeedsci.2014.07.008
Smetana S, Palanisamy M, Mathys A, Heinz V (2016) Sustainability of insect use for feed and food: life cycle assessment perspective. J Clean Prod 137:741–751. doi: 10.1016/j.jclepro.2016.07.148
Diener S, Studt Solano NM, Roa Gutiérrez F, Zurbrügg C, Tockner K (2011) Biological treatment of municipal organic waste using black soldier fly larvae. Waste Biomass Valoriz 2(4):357–363. doi: 10.1007/s12649-011-9079-1
Rumpold BA, Schlüter OK (2013) Nutritional composition and safety aspects of edible insects. Mol Nutr Food Res 57(5):802–823. doi: 10.1002/mnfr.201200735
Nowak V, Persijn D, Rittenschober D, Charrondiere UR (2016) Review of food composition data for edible insects. Food Chem 193:39–46. doi: 10.1016/j.foodchem.2014.10.114
Osimani A, Garofalo C, Milanović V, Taccari M, Cardinali F, Aquilanti L, Pasquini M, Mozzon M, Raffaelli N, Ruschioni S, Riolo P, Isidoro N, Clementi F (2016) Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union. Eur Food Res Technol. doi: 10.1007/s00217-016-2828-4
Rumpold BA, Schlüter OK (2013) Potential and challenges of insects as an innovative source for food and feed production. Innov Food Sci Emerg Technol 17:1–11. doi: 10.1016/j.ifset.2012.11.005
EFSA Scientific Committee (2015) Scientific opinion on a risk profile related to production and consumption of insects as food and feed. EFSA J 13(10):4257.doi: 10.2903/j.efsa.2015.4257
Cortez Ortiz J, Torres Ruiz A, Morales-Ramos JA, Thomas M, Rojas M, Tomerlin J (2016) Insect mass production technologies. In: Dossey AT, Morales-Ramos JA, Guadalupe Rojas M (eds) Insects as sustainable food ingredients—production, processing and food applications. Academic Press, London, pp 153–200
Finke MD (2015) Complete nutrient content of four species of commercially available feeder insects fed enhanced diets during growth. Zoo Biol 34(6):554–564. doi: 10.1002/zoo.21246
Barker D, Fitzpatrick MP, Dierenfeld ES (1998) Nutrient composition of selected whole invertebrates. Zoo Biol 17(2):123–134. doi: 10.1002/(SICI)1098-2361(1998)17:2<123:AID-ZOO7>3.0.CO;2-B
Bußler S, Rumpold BA, Fröhling A, Jander E, Rawel HM, Schlüter OK (2016) Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: impact on microbial load and quality attributes in comparison to dry heat treatment. Innov Food Sci Emerg Technol 36:277–286. doi: 10.1016/j.ifset.2016.07.002
Bußler S, Rumpold BA, Jander E, Rawel HM, Schlüter OK (2016) Recovery and techno-functionality of flours and proteins from two edible insect species: meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae. Heliyon 2(12):e00218. doi: 10.1016/j.heliyon.2016.e00218
Zhao X, Vázquez-Gutiérrez JL, Johansson DP, Landberg R, Langton M (2016) Yellow mealworm protein for food purposes-extraction and functional properties. PLoS One 11(2):e0147791. doi: 10.1371/journal.pone.0147791
Xing-Qian Y, Dong-Hong L, Cui H (2001) Some factors’ effects on the solubility of protein from yellow mealworm (Tenebrio molitor L) larvae. J Zhejiang Univ Sci 2(4):436–438. doi: 10.1007/bf02840562
Hartmann C, Shi J, Giusto A, Siegrist M (2015) The psychology of eating insects: a cross-cultural comparison between Germany and China. Food Qual Prefer 44:148–156. doi: 10.1016/j.foodqual.2015.04.013
Schösler H, Boer Jd, Boersema JJ (2012) Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite 58(1):39–47. doi: 10.1016/j.appet.2011.09.009
Tan HSG, Fischer ARH, Tinchan P, Stieger M, Steenbekkers LPA, van Trijp HCM (2015) Insects as food: exploring cultural exposure and individual experience as determinants of acceptance. Food Qual Prefer 42:78–89. doi: 10.1016/j.foodqual.2015.01.013
Balzan S, Fasolato L, Maniero S, Novelli E (2016) Edible insects and young adults in a north-east Italian city an exploratory study. Br Food J 118(2):318–326. doi: 10.1108/BFJ-04-2015-0156
SKLM (2016) Sicherheitsaspekte bei der Herstellung von Lebensmitteln und Lebensmittelinhaltsstoffen aus Insekten. Bonn
Schutyser MAI, van der Goot AJ (2011) The potential of dry fractionation processes for sustainable plant protein production. Trends Food Sci Technol 22(4):154–164. doi: 10.1016/j.tifs.2010.11.006
Yi L, Lakemond CMM, Sagis LMC, Eisner-Schadler V, van Huis A, van Boekel MAJS (2013) Extraction and characterisation of protein fractions from five insect species. Food Chem 141(4):3341–3348. doi: 10.1016/j.foodchem.2013.05.115
Ozimek L, Sauer WC, Kozikowski V, Ryan J, Jørgensen H, Jelen P (1985) Nutritive value of protein extracted from honey bees. J Food Sci 50(5):1327–1329
Ryan JK, Jelen P, Sauer WC (1983) Alkaline extraction of protein from spent honey bees. J Food Sci 48(3):886–896. doi: 10.1111/j.1365-2621.1983.tb14923.x
Del Valle FR, Mena MH, Bourges H (1982) An investigation into insect protein. J Food Process Preserv 6(2):99–110. doi: 10.1111/j.1745-4549.1982.tb00645.x
Tabtabaei S, Vitelli M, Rajabzadeh AR, Legge RL (2017) Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour. Sep Purif Technol 176:48–58. doi: 10.1016/j.seppur.2016.11.050
Pelgrom PJM, Vissers AM, Boom RM, Schutyser MAI (2013) Dry fractionation for production of functional pea protein concentrates. Food Res Int 53(1):232–239. doi: 10.1016/j.foodres.2013.05.004
Tyler RT, Youngs CG, Sosulski FW (1981) Air classification of legumes. I. Separation efficiency, yield, and composition of the starch and protein fractions. Cereal Chem 58(2):144–148
Laskowski J, Lysiak G (1999) Use of compression behaviour of legume seeds in view of impact grinding prediction. Powder Technol 105(1–3):83–88. doi: 10.1016/S0032-5910(99)00121-7
Fang C, Campbell GM (2003) On predicting roller milling performance V: effect of moisture content on the particle size distribution from first break milling of wheat. J Cereal Sci 37(1):31–41. doi: 10.1006/jcrs.2002.0476
Ruttarattanamongkol K, Siebenhandl-Ehn S, Schreiner M, Petrasch AM (2014) Pilot-scale supercritical carbon dioxide extraction, physico-chemical properties and profile characterization of Moringa oleifera seed oil in comparison with conventional extraction methods. Ind Crops Prod 58:68–77. doi: 10.1016/j.indcrop.2014.03.020
Purschke B, Stegmann T, Schreiner M, Jäger H (2017) Pilot-scale supercritical CO2 extraction of edible insect oil from Tenebrio molitor L. larvae—Influence of extraction conditions on kinetics, defatting performance and compositional properties. Eur J Lipid Sci Technol 119(2):1–12. doi: 10.1002/ejlt.201600134
ICC (1998) Determination of the particle size of milling products using sieve analysis, ICC Recomendation No. 207. ICC Standard methods
AOAC (2002) Official methods of analysis, vol 2, 17th edn. Association of Official Analytical Chemists, Gaithersburg
ICC (1984) Cereals and cereal products—Determination of total fat content, ICC Recomendation No. 136. ICC Standard methods
Daum G (2005) Aerobe Deproteinierung von Crustaceaen-Abfällen zur Gewinnung von Chitin mittels proteolytischer Mikroorganismen. Universität Hamburg, Hamburg
No HK, Meyers SP (1997) Preparation of chitin and chitosan. In: Muzzarelli RAA, Peter MG (eds) Chitin Handbook. Atec, Grottamare, pp 475–489
Finke MD (2002) Complete nutrient composition of commercially raised invertebrates used as food for insectivores. Zoo Biol 21(3):269–285. doi: 10.1002/zoo.10031
Azzollini D, Derossi A, Severini C (2016) Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality. J Insects Food Feed 2(4):233–243
Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O’Donnell CP (2010) Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122(3):500–507. doi: 10.1016/j.foodchem.2010.01.026
Verhaeghe T, Vlaemynck G, De Block J, Van Weyenberg S, Hendrickx M (2016) Thermal inactivation kinetics of proteases and polyphenoloxidase in brown shrimp (Crangon crangon). Food Chemistry 197(Part A):641–647. doi: 10.1016/j.foodchem.2015.11.024
Jeon Y-H, Son Y-J, Kim S-H, Yun E-Y, Kang H-J, Hwang I-K (2016) Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions. Food Sci Biotechnol 25(1):105–110. doi: 10.1007/s10068-016-0015-9
Oikonomopoulou VP, Krokida MK, Karathanos VT (2011) The influence of freeze drying conditions on microstructural changes of food products. Procedia Food Sci 1:647–654. doi: 10.1016/j.profoo.2011.09.097
Mayor L, Sereno AM (2004) Modelling shrinkage during convective drying of food materials: a review. J Food Eng 61(3):373–386. doi: 10.1016/S0260-8774(03)00144-4
Prachayawarakorn S, Soponronnarit S, Wetchacama S, Jaisut D (2002) Desorption isotherms and drying characteristics of shrimp in superheated steam and hot air. Drying Technol 20(3):669–684. doi: 10.1081/DRT-120002823
Hosseinpour S, Rafiee S, Mohtasebi SS (2011) Application of image processing to analyze shrinkage and shape changes of shrimp batch during drying. Drying Technol 29(12):1416–1438. doi: 10.1080/07373937.2011.587620
Brown ZK (2010) The drying of foods using supercritical carbon dioxide. University of Birmingham, Birmingham
Kotwaliwale N, Bakane P, Verma A (2007) Changes in textural and optical properties of oyster mushroom during hot air drying. J Food Eng 78(4):1207–1211. doi: 10.1016/j.jfoodeng.2005.12.033
Blandino M, Mancini MC, Peila A, Rolle L, Vanara F, Reyneri A (2010) Determination of maize kernel hardness: comparison of different laboratory tests to predict dry-milling performance. J Sci Food Agric 90(11):1870–1878
Pomeranz Y, Czuchajowska Z, Martin C, Lai F (1985) Determination of corn hardness by the Stenvert hardness tester. Cereal Chem 62(2):108–112
Pomeranz Y, Czuchajowska Z, Lai F (1986) Gross composition of coarse and fine fractions of small corn samples ground on the Stenvert hardness tester. Cereal Chem 63:22–26
Sibakov J, Myllymäki O, Holopainen U, Kaukovirta-Norja A, Hietaniemi V, Pihlava JM, Poutanen K, Lehtinen P (2011) Lipid removal enhances separation of oat grain cell wall material from starch and protein. J Cereal Sci 54(1):104–109. doi: 10.1016/j.jcs.2011.04.003
Chen P-Y, Lin AY-M, McKittrick J, Meyers MA (2008) Structure and mechanical properties of crab exoskeletons. Acta Biomater 4(3):587–596. doi: 10.1016/j.actbio.2007.12.010
Jayadeep A, Singh V, Sathyendra Rao BV, Srinivas A, Ali SZ (2009) Effect of physical processing of commercial de-oiled rice bran on particle size distribution, and content of chemical and bio-functional components. Food Bioprocess Technol 2(1):57–67. doi: 10.1007/s11947-008-0094-6
Tóth Á, Prokisch J, Sipos P, Széles É, Mars É, Győri Z (2006) Effects of particle size on the quality of winter wheat flour, with a special focus on macro- and microelement concentration. Commun Soil Sci Plant Anal 37(15–20):2659–2672. doi: 10.1080/00103620600823117
Liu K (2008) Particle size distribution of distillers dried grains with solubles (DDGS) and relationships to compositional and color properties. Biores Technol 99(17):8421–8428. doi: 10.1016/j.biortech.2008.02.060
Arrese EL, Soulages JL (2010) Insect fat body: energy, metabolism, and regulation. Annu Rev Entomol 55:207–225. doi: 10.1146/annurev-ento-112408-085356
Prakash M (2008) Insect Biochemistry, vol 1. Discovery Publishing House, Dehli