Article
Fisheries
G. S. Champika Perera, Ram C. Bhujel
Summary: Insect meal can be a viable alternative to fishmeal for ornamental fish like Guppy, with both house cricket and field cricket meals showing promising results in terms of growth and breeding performance. However, field cricket meal appeared to have a slight advantage in enhancing pigmentation compared to house cricket meal.
AQUACULTURE REPORTS
(2022)
Article
Food Science & Technology
Yasumasa Ando, Takashi Watanabe, Takahiro Orikasa, Satoru Tomita
Summary: Studies on the use of edible insects as alternative protein source have gained increasing attention. This study focused on the differences in structure and physical properties of edible insects dried using hot air-drying (HAD) and freeze-drying (FD). The results showed that FD insect powders had finer particles and better flowability compared to HAD powders. However, remedial treatment for flowability may be required for the industrial application of FD-derived insect powders.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Multidisciplinary Sciences
Hui Lyu, Makoto Mizunami
Summary: This study investigated whether the cricket Gryllus bimaculatus exhibits conditioned taste aversion (CTA) when ingestion of a sugar solution is followed by LiCl injection. The results showed that crickets that ingested sucrose solution 5-10 min before LiCl injection exhibited reduction of sucrose consumption tested 24 or 48 h after injection compared to that tested 24 h before injection. This indicated that CTA in crickets is pairing-specific.
SCIENTIFIC REPORTS
(2022)
Article
Agriculture, Dairy & Animal Science
Jamlong Mitchaothai, Nils T. Grabowski, Rachakris Lertpatarakomol, Tassanee Trairatapiwan, Ty Chhay, Sath Keo, Achara Lukkananukool
Summary: This study examines the growth rate and food conversion efficiency of field crickets reared on a large scale. The findings show that it is possible to measure the conversion of major nutrients from ingested feed in field crickets under mass-rearing conditions. The study contributes to the understanding of mass-producing edible insects and their sustainable development.
Article
Food Science & Technology
Suwapat Kittibunchakul, Kanyawee Whanmek, Chalat Santivarangkna
Summary: House crickets were processed into a fermented cricket paste (FCP) by mimicking the production process of Thai fermented shrimp paste. The FCP had similar characteristics to commercial shrimp paste, with an improved amino acid profile and protein digestibility compared to the raw material. Developing FCP could help promote the consumption of insect-based foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Entomology
Yin Shan Isa Mack, Masatoshi Dehari, Nobukatsu Morooka, Shinji Nagata
Summary: DHCR24 is crucial for cholesterol biosynthesis and conversion in insects. In omnivorous insects like crickets, GbDHCR24-1 plays a major role in converting desmosterol to cholesterol, unlike GbDHCR24-2.
Article
Biochemistry & Molecular Biology
Krzysztof Rozylo, Katarzyna Jedruchniewicz, Patrycja Krasucka, Wojciech Biszczak, Patryk Oleszczuk
Summary: This study presents the characterization and phytotoxic assessment of biochar produced from crickets and cricket chitin. The biochars, regardless of the pyrolysis temperature, have a dense solid surface/monolithic structure with a non-porous structure and high nitrogen content. The addition of cricket chitin biochar to soil significantly reduces the germination of Lepidium sativum.
Article
Food Science & Technology
Ricardo S. Aleman, Jhunior Marcia, Shirin Kazemzadeh Pournaki, Isabel Borras-Linares, Jesus Lozano-Sanchez, Ismael Montero Fernandez
Summary: The objective of this study was to develop protein-rich nutritional chocolate chip cookies from cricket powder and analyze their physicochemical, liking, emotions, purchase intent, and sensory properties. The study found that using 5% of cricket powder did not affect the sensory attributes, and there was an improvement in purchase intent and liking after consumers were informed about the benefits of cricket powder.
Article
Agriculture, Multidisciplinary
C. A. Ngonga, C. O. Gor, E. A. Okuto, M. A. Ayieko
Summary: The study evaluated the growth performance of Acheta domesticus and Gryllus bimaculatus reared in an improvised cage system, finding that the improvised cage system showed better results in achieving high cricket productivity. Therefore, the focus should be on evaluating egg productivity in scrap blanket in relation to cotton wool and cost effectiveness in the improvised system to inform future farm decisions.
JOURNAL OF INSECTS AS FOOD AND FEED
(2021)
Article
Entomology
Andrea Bresciani, Gaetano Cardone, Costanza Jucker, Sara Savoldelli, Alessandra Marti
Summary: This study assessed the technological properties of wheat flour enriched with cricket powder for the development of bread and pasta. The results showed that the addition of cricket powder affected the emulsifying and foaming properties, but adjustments in water content and processing time could maintain acceptable quality in the final products.
Article
Biology
Adam M. Bent, Berthold Hedwig
Summary: The study found that crickets have a tolerant pattern recognition system that transiently broadens their acceptance of signals after perceiving the correct species-specific signal, allowing them to better recognize signals under environmental constraints and respond accordingly. While distorted signals on their own cannot elicit phonotactic responses from crickets, when combined with attractive normal signals, crickets show significantly larger phonotactic responses.
PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Isaac Ho, Adelynn Peterson, Jack Madden, Evan Huang, Samir Amin, Amy Lammert
Summary: This study aimed to develop and evaluate insect-based food products. The results showed that cricket powder increased the protein and fat content of the products, and also affected the texture and color, but had minimal impact on the carbohydrate content of sausages.
Article
Food Science & Technology
Dominykas Aleknavicius, Juliana Luksa, Zivile Strazdaite-Zieliene, Elena Serviene
Summary: In this study, the bacterial communities associated with house crickets and Jamaican field crickets were investigated. Significant differences in bacterial communities were observed between the two cricket species. The study also evaluated the processing efficiency and microbial safety of edible crickets. Potentially pathogenic bacteria were found among the microorganisms inhabiting these crickets, along with beneficial bacteria commonly found in the gastrointestinal tract of animals and humans.
Article
Biochemistry & Molecular Biology
Aaron T. Dossey, Brenda Oppert, Fu-Chyun Chu, Marce D. Lorenzen, Brian Scheffler, Sheron Simpson, Sergey Koren, J. Spencer Johnston, Kosuke Kataoka, Keigo Ide
Summary: This study presents the first high quality annotated genome assembly of the house cricket (Acheta domesticus), including valuable genomic information related to immunity. The researchers successfully carried out knock-in and knock-out experiments using CRISPR/Cas9 technology in A. domesticus, and discussed potential applications in the food, pharmaceutical, and other industries. They also disrupted the function of the vermilion eye-color gene through RNAi, producing a useful white-eye biomarker phenotype.
Article
Biology
Xiaobing Li, C. D. Rollo
Summary: The study found that early exposure to high levels of ionizing radiation can significantly reduce the growth rate and maturation mass of crickets compared to non-irradiated controls. Additionally, non-irradiated male offspring of irradiated parents exhibited significantly lower mass at maturation and accelerated maturation time.
INTERNATIONAL JOURNAL OF RADIATION BIOLOGY
(2022)
