Article
Food Science & Technology
Emily N. Brogan, Yong-Lak Park, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski
Summary: Western cultures do not consume insects directly, but insects can be raised sustainably to produce nutrients similar to other farmed animals. The lipid properties of cricket, locust, and silk-worm pupae powders were analyzed to develop efficient extraction methods. The major lipid classes in all insects tested were triacylglycerol, free-fatty-acids, cholesterol, and phospholipids. Palmitic, stearic, oleic, linoleic, and linolenic fatty acids were the major fatty acids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Food Science & Technology
Victor Benno Meyer-Rochow, Ruparao T. Gahukar, Sampat Ghosh, Chuleui Jung
Summary: Edible insects are not only a nutritious food, but also a healthy ingredient of traditional dishes. Processing can enhance the nutrient content, taste, flavor, appearance, and palatability of insects, but there are factors that may impact the content and composition of insect species recommended for human consumption.
Article
Food Science & Technology
Cristhiam E. Gurdian, Damir D. Torrico, Bin Li, Georgianna Tuuri, Witoon Prinyawiwatkul
Summary: The study shows that the addition of edible-cricket protein can impact the taste and overall liking of chocolate brownies, while female consumers are more willing to consume products without cricket protein.
Article
Food Science & Technology
Chiara Cacchiarelli, Filippo Fratini, Monica Puccini, Sandra Vitolo, Gisella Paci, Simone Mancini
Summary: This study evaluated the effects of different blanching treatments and solution pH on qualitative parameters of edible insects, showing that blanching and low pH can slow down enzymatic browning and reduce bacterial load, improving the safety and hygiene of the larvae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biodiversity Conservation
Joost Van Itterbeeck, Laurent Pelozuelo
Summary: Insects used as food and medicine have gained attention, but there are inappropriate assessments and overestimations in recent estimates. This study scrutinized a widely used list of edible insects and provided a critical assessment and lower estimate of the number of food and medicinal insects.
Article
Agronomy
Ahmed Ali Samejo, Riffat Sultana, Santosh Kumar, Samiullah Soomro
Summary: A field study in Pakistan showed that collecting and consuming desert locusts can help reduce their population and damage to crops, providing an effective method of preventing locust outbreaks.
Review
Food Science & Technology
Giorgio Mina, Giovanni Peira, Alessandro Bonadonna
Summary: This article aims to analyze the barriers and drivers of insect consumption in Europe and identify the most promising strategies to convince consumers to include insect-based products in their diets. A systematic review of literature on consumer perspectives was conducted, revealing that psychological rejection and limited market size are the main barriers. Increasing knowledge about the environmental and nutritional benefits of entomophagy and expanding the market are crucial in breaking down these barriers.
Article
Food Science & Technology
Jochen Duerr, Christian Ratompoarison
Summary: Edible insects are a healthy and sustainable protein alternative widely consumed in Africa. A study in rural areas of Madagascar shows that insects significantly contribute to animal protein consumption, particularly in the humid season when other protein sources are scarce. This indicates the potential importance of promoting entomophagy for better food and nutrition security in food-insecure areas.
Review
Food Science & Technology
Sasiprapa Krongdang, Patcharin Phokasem, Karthikeyan Venkatachalam, Narin Charoenphun
Summary: Edible insects are gaining popularity in Thailand as a nutritious and appealing food source, with efforts being made to develop it into a commercially viable industry. Thailand has the potential to become a global leader in edible insect production, with a wide variety of insects consumed and sold. Edible insects are rich in protein and offer various health benefits due to their content of biologically active compounds.
Review
Entomology
Gloria Marceline Numbi Muya, Bienvenu Kambashi Mutiaka, Jerome Bindelle, Frederic Francis, Rudy Caparros Megido
Summary: There is growing interest in consuming Lepidoptera larvae in sub-Saharan Africa due to their importance in food security and poverty alleviation. However, there is a lack of information on the bioecology of most species and sustainable rearing practices. This study aims to collect data on their biology and food plants, as well as provide guidance for species selection. Additionally, more research on the bioecology and husbandry of edible caterpillars is needed for sustainable exploitation and reduction of environmental impact.
Review
Green & Sustainable Science & Technology
Yu Gao, Yi-Jin Zhao, Meng-Lei Xu, Shu-Sen Shi
Summary: Insects, including the soybean hawkmoth Clanis bilineata tsingtauica (CBT), have been consumed by humans for over 2000 years in Asia, Latin America, and Africa. CBT, known for its nutritional value, is safe for consumption and has potential for use as a dietary supplement to slow aging. However, efficient mass production technology for CBT-derived food is still being developed to meet market demand.
Article
Entomology
Mariarosaria Simeone, Debora Scarpato
Summary: The study aims to analyze consumer perception and attitudes towards sustainable diets and insect consumption, and their willingness to include insects as a solution to reduce meat consumption. The results provide valuable insights for guiding consumer choices and informing policy makers. The research contributes to raising awareness about the benefits of insects as food, addressing global food security and sustainability.
Article
Agriculture, Multidisciplinary
F. S. Bassett, M. L. Dunn, O. A. Pike, L. K. Jefferies
Summary: This study compared the physical, nutritional, and sensory properties of different preparations of cricket powder ingredients, with the finer particle-sized oven-roasted cricket powder being the most preferred by consumers.
JOURNAL OF INSECTS AS FOOD AND FEED
(2021)
Review
Food Science & Technology
Remigiusz Galecki, Lukasz Zielonka, Magdalena Zasepa, Joanna Golebiowska, Tadeusz Bakula
Summary: The study analyzed the needs and possibilities associated with the utilization of insect protein in animal nutrition in Poland. Insect protein could be an effective solution to meeting the nutritional requirements of a growing population. In the EU, insect protein is already used in the production of fish feed.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Review
Agriculture, Multidisciplinary
B. Deka, J. K. Tomberlin, A. Babu
Summary: Edible insects, as a natural resource, provide food for many ethnic groups in rural India, but their consumption is still limited globally. Research on the cost-effectiveness and development prospects of insect products could be an effective way to address the cost of living for customers.
JOURNAL OF INSECTS AS FOOD AND FEED
(2021)
Article
Fisheries
Shadai M. Silva, Patricia B. Ramos, Juan R. Buitrago, Thamyres V. N. da Silva, Cleber S. Simiao, Grecica M. Colombo, Marcos Schmitz, Marcelo B. Tesser, Carlos Prentice, Wilson Wasielesky, Jose M. Monserrat
AQUACULTURE INTERNATIONAL
(2020)
Article
Engineering, Chemical
Claudio Gabiatti Junior, Lucas Dal Magro, Natalia G. Graebin, Eliseu Rodrigues, Rafael C. Rodrigues, Carlos Prentice
BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING
(2020)
Article
Chemistry, Applied
Tavani Rocha Camargo, Patricia Ramos, Jose M. Monserrat, Carlos Prentice, Celio J. C. Fernandes, Willian F. Zambuzzi, Wagner C. Valenti
Summary: The study found that protein hydrolysates from fish bycatch have antioxidant activity, no impact on cell viability at low doses, and can modulate extracellular and intracellular pathways.
Article
Food Science & Technology
Sibele Santos Fernandes, Juan Carlos Cuevas Bernardino, Patricia Quintana Owen, Carlos Prentice, Myriam de las Mercedes Salas-Mellado, Maira Rubi Segura-Campos
Summary: This study successfully developed chia oil nanoemulsions using chia mucilage as wall material, with the chosen treatments showing optimal parameters for encapsulation efficiency and stability. The nanoemulsions demonstrated efficient encapsulation and stability, making them suitable for use in food formulations to enhance nutritional value.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Danielle Rubim Lopes, Lucielen Oliveira Santos, Carlos Prentice-Hernandez
Summary: This study investigated the oxidative stress inhibitory and antibacterial properties of yerba-mate kombucha, finding that it contains bioactive compounds with potential applications in the food industry. The antioxidant activity of polyphenols in yerba-mate kombucha was found to be beneficial for health and could potentially increase the shelf life of beverages by inhibiting bacterial growth.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Roberto Davila-Trujillo, Sibele Santos Fernandes, Cristiana Lima Dora, Jose Maria Monserrat, Carlos Prentice, Myriam de las Mercedes Salas-Mellado
Summary: This study aimed to encapsulate phenolic compounds from wine residues into nanoparticles and evaluate their antioxidant activity, simulated gastrointestinal digestion, as well as in vivo effects on oxidative stress and longevity in C. elegans. The nanoparticles formulated with Shiraz and Merlot extracts exhibited the highest bioactivity, with Shiraz nanoparticles showing pro-oxidant effects and decreased longevity, while Merlot nanoparticles demonstrated high resistance to oxidative stress and increased longevity in C. elegans, with a maximum survival of 37 days.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Juliana Machado Latorres, Sabrine Aquino, Meritaine da Rocha, Wilson Wasielesky, Vilasia Guimaraes Martins, Carlos Prentice
Summary: The study demonstrates that stable nanoliposomes containing white shrimp peptide fractions can be obtained through a liposome encapsulation technique, protecting the bioactive properties of the peptides. This method is essential for producing highly stable bioactive nanocapsules for potential applications in food formulations.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Polymer Science
Sibele Santos Fernandes, Leonardo Greque, Maria de Fatima C. Santos, Leice M. R. de Novais, Caroline D. R. M. D'Oca, Carlos Prentice, Myriam de las M. Salas-Mellado
Summary: Spray drying is an effective strategy to minimize the oxidation of chia oil, and the assessment showed that the microparticles have high yield, encapsulation efficiency, and a small particle size range. Furthermore, thermal evaluation and storage indicated an increase in stability of the microparticles.
JOURNAL OF APPLIED POLYMER SCIENCE
(2021)
Review
Biotechnology & Applied Microbiology
Jose Stenio Aragao Reboucas, Fernando Pablo Silva Oliveira, Alan Carvalho de Sousa Araujo, Helena Leao Gouveia, Juliana Machado Latorres, Vilasia Guimaraes Martins, Carlos Prentice Hernandez, Marcelo Borges Tesser
Summary: The global increase in aquatic organism production has resulted in high volumes of waste, which contains bioactive compounds of significant commercial value.
CRITICAL REVIEWS IN BIOTECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Tavani R. Camargo, Paulo Mantoan, Patricia Ramos, Jose M. Monserrat, Carlos Prentice, Celio C. Fernandes, Willian F. Zambuzzi, Wagner C. Valenti
Summary: This study evaluated the bioactivity of protein hydrolysates prepared from two common crabs caught in the shrimp fisheries in Brazil. The hydrolysates showed antioxidant activity and no cytotoxic effects on cells, suggesting their potential use as nutraceutical ingredients in the food industry.
MARINE BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado
Summary: The study shows that adding chia seeds or chia flour to gluten-free bread significantly increases the protein content and improves the nutritional quality of the bread. Chia seeds have a beneficial effect on the specific volume and overall score of the bread, while chia flour provides greater firmness and less mass loss during baking. Consumers widely accept gluten-free bread with 4% chia flour and 6% chia seeds, indicating a positive impact of chia on the quality of gluten-free bread.
Article
Food Science & Technology
Jose Stenio Aragao Reboucas Junior, Vilasia Guimaraes Martins, Carlos Prentice-Hernandez, Jose Maria Monsserrat, Marcelo Borges Tesser, Juliana Machado Latorres
Summary: This study verified the role of ultrasound in extracting protein hydrolysate from Pacific white shrimp by-products. The results showed that ultrasound increased the yield of hydrolysate and improved its antioxidant activity.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Food Science & Technology
Camila da Costa de Quadros, Juliana Machado Latorres, Mariano Michelon, Myriam De las Mercedes Salas-Mellado, Carlos Prentice
Summary: Fish-based bioactive compounds are important sources for functional foods and nutraceuticals. This study obtained peptides from mullet and investigated their bioactivity and bioaccessibility. The peptides showed antioxidant, antimicrobial, and enzyme inhibitory activities, making them potential candidates for the food and pharmaceutical industry.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
(2022)
Article
Biology
Maria de Morais Lima, Lucia Cesar Carneiro, Mirian Ribeiro Galvao Machado, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze, Carlos Prentice, Angelita da Silveira Moreira
BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
