Article
Agriculture, Multidisciplinary
L. W. Bessa, E. Pieterse, J. Marais, L. C. Hoffman
Summary: Older black soldier fly larvae have higher ash, fat, and chitin content, while lower in moisture and protein compared to younger larvae. Freezing is preferred as the killing method, resulting in lighter colored larvae than blanching.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Article
Entomology
Nathan Meijer, Lisa Zoet, Theo de Rijk, Paul Zomer, Deborah Rijkers, H. J. van der Fels-Klerx, Joop J. A. van Loon
Summary: This study investigated the effects of six different pyrethroid and organophosphate insecticides on the performance of black soldier fly larvae. The results suggest that even exposure to concentrations complying with legal limits can cause significant reductions in yield. Exposure to multiple substances at lower concentrations resulted in negative additive and synergistic effects. It is recommended that rearing companies implement lower contractual thresholds, and that policymakers consider adjusting legally allowed maximum residue levels in insect feed.
Article
Food Science & Technology
J. De Smet, D. Vandeweyer, L. Van Moll, D. Lachi, L. Van Campenhout
Summary: The black soldier fly is the most produced edible insect on an industrial scale, primarily used for animal feed production. Good hygiene and monitoring practices are essential in industrial production to prevent the introduction of foodborne pathogens via the larvae. More research is needed to assess the risk of pathogen introduction in industrial larvae production due to limited data availability.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Multidisciplinary Sciences
Nathan Meijer, Theo de Rijk, Joop J. A. van Loon, Lisa Zoet, H. J. Van der Fels-Klerx
Summary: This study assessed the potential effects of six selected insecticides on the growth and survival of black soldier fly larvae, finding that three did not affect larvae, while the other three had negative impacts. It was observed that cypermethrin's effects appeared to be augmented by the addition of the synergist piperonyl butoxide.
Article
Engineering, Environmental
Deng Yang-Jie, Fang-Ming Xiang, Xing-Hua Tao, Cheng-Liang Jiang, Ting-Zhou Zhang, Zhi-Jian Zhang
Summary: The full-scale black soldier fly larvae (BSFL) bioconversion system in Hangzhou, China, proved to be a promising solution for converting domestic biodegradable wastes into valuable resources. The study demonstrated the feasibility and economic benefits of this technology.
WASTE MANAGEMENT & RESEARCH
(2023)
Article
Multidisciplinary Sciences
Kylian Manon Eggink, Ivar Lund, Per Bovbjerg Pedersen, Benni Winding Hansen, Johanne Dalsgaard
Summary: This study found that different rearing substrates can affect the body composition and growth performance of black soldier fly larvae. There is a clear relationship between the nutritional composition of certain waste substrates and the composition of larvae, particularly for fatty acids. The ash content in the substrate is positively correlated with larval weight, while the lipid, protein, amino acid, and chitin content of larvae seem to be more affected by larval development. These findings suggest that the nutritional value of black soldier fly larvae can be tailored by selecting appropriate rearing substrates for further food and feed applications.
Article
Food Science & Technology
Leah W. Bessa, Elsje Pieterse, Jeannine Marais, Karim Dhanani, Louwrens C. Hoffman
Summary: The study found that blanching significantly reduced the levels of Escherichia coli and total viable count in black soldier fly larvae, highlighting the importance of proper decontamination steps to ensure food safety. Salmonella spp. and Listeria spp. were not detected in the larvae samples, although heavy metals were present below legal limits.
Article
Chemistry, Applied
Sruthi Kumar, Lucas Sales Queiroz, Rodolphe Marie, Luis Gustavo Lima Nascimento, Mohammad Amin Mohammadifar, Antonio Fernandes de Carvalho, Chloe Marie Charlotte Brouzes, Heather Fallquist, Wael Fraihi, Federico Casanova
Summary: This study investigates the functionality of black soldier fly larvae protein and the impact of ultrasound treatment on its physicochemical properties. A promising gel system was created using the protein extract, which contributes to the further development of insect-based food.
Article
Agriculture, Multidisciplinary
E. F. Hoek-van den Hil, M. G. M. van de Schans, G. Bor, H. J. Van der Fels-Klerx
Summary: The use of veterinary drugs in manure for black soldier fly larvae rearing may affect larval growth, with only doxycycline concentrations in the larvae being high. Mass-balance calculations suggest possible degradation or metabolism of veterinary drugs by the larvae, except for sulfadiazine. Careful control of the presence of veterinary drugs in manure is necessary to ensure optimal insect growth and safety of the insect products.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Article
Agriculture, Dairy & Animal Science
Eric van Heugten, Gabriela Martinez, Alejandra McComb, Liz Koutsos
Summary: The study evaluated the impact of supplemental black soldier fly larvae oil on the growth performance and blood chemistry indices in nursery pigs. The results showed that BSFL oil could improve the growth performance and feed efficiency of nursery pigs.
Article
Environmental Sciences
Zhao-Chang Zhang, Peng Gu, Kun-Lun Yang, Min-Xing Zhao, Zhen-Xing Huang, Heng-Feng Miao
Summary: The addition of antioxidants improved the bioconversion efficiency of cyanobacterial blooms by black soldier fly larvae (BSFL) and reduced the toxic effects of exogenous anti-nutrients.
SCIENCE OF THE TOTAL ENVIRONMENT
(2022)
Article
Agriculture, Multidisciplinary
L. W. Bessa, E. Pieterse, J. Marais, L. C. Hoffman
Summary: Black soldier fly larvae (BSFL) have shown potential as a functional and safe food ingredient. However, limited studies have been conducted on their application in food. This study aimed to determine if BSFL could partially or fully replace beef in burger patties. The results showed that BSFL could not fully replace beef, but partial replacement was successful. Raw patties with 75% BSFL were significantly softer than the control. The control patties had higher protein, fat, and moisture content compared to the BSFL patties. The texture and color of the BSFL patties changed after cooking. The 25% BSFL patty was the closest to the control in terms of texture.
JOURNAL OF INSECTS AS FOOD AND FEED
(2023)
Article
Food Science & Technology
Vusi Vincent Mshayisa, Jessy Van Wyk, Bongisiwe Zozo
Summary: Edible insects, with their rich protein content and balanced amino acid profile, are considered a high-quality alternative protein source for combating malnutrition. This study investigated the effects of different protein extraction methods on the properties of black soldier fly larvae flour and protein concentrates. The results showed that alkaline and acid precipitation extraction method yielded the highest protein content, and the protein concentrates exhibited superior solubility, emulsion capacity, and stability compared to freeze-dried and defatted black soldier fly larvae flours.
Review
Agriculture, Multidisciplinary
S. Alagappan, D. Rowland, R. Barwell, S. M. O. Mantilla, D. Mikkelsen, P. James, O. Yarger, L. C. Hoffman
Summary: The commercialization of using black soldier fly larvae (BSFL) as animal feed is limited due to unclear legislative requirements. This paper discusses the legislative landscape in different regions regarding the use of BSFL as feed. The European Union, Australia, Canada, and the USA specifically allow the trade and manufacture of BSFL as feed under specific conditions, while countries with a tradition of entomophagy are currently drafting regulatory frameworks.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Article
Multidisciplinary Sciences
Nor Fatin Najihah Mohamad Zulkifli, Annita Yong Seok-Kian, Lim Leong Seng, Saleem Mustafa, Yang-Su Kim, Rossita Shapawi
Summary: The nutritional value of black soldier fly larvae processed using three different treatment methods was compared. The analysis showed that the larvae had a good profile of essential amino acids, fatty acids, minerals, vitamins, and nucleotides.
Article
Food Science & Technology
Oladipupo Q. Adiamo, Michael E. Netzel, Louwrens C. Hoffman, Michael J. Gidley, Simone Osborne, Yasmina Sultanbawa
Summary: This study investigated the effect of roasting time on the chemical composition, physicochemical properties, and in vitro protein digestibility (PD) and intestinal iron absorption of three wild harvested Australian Acacia seed species. The results showed that roasting for 7 minutes significantly increased protein digestibility in two Acacia species. Water and oil absorption capacities were also improved with increased roasting time. The study concluded that the shorter roasting time used in this study had positive effects on the techno-functional properties of Acacia seed flour compared to commercial roasted seeds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Analytical
Kiah Edwards, Louwrens C. Hoffman, Marena Manley, Paul J. Williams
Summary: South African legislation regulates the classification and labeling of raw beef patties to combat meat fraud and protect consumers. A study investigated the use of near-infrared hyperspectral imaging (NIR-HSI) as an alternative authentication technique. The results showed that NIR-HSI could accurately distinguish between different patty categories, offering a reliable solution for rapid identification and authentication of processed beef patties.
Article
Food Science & Technology
Oladipupo Q. Adiamo, Michael E. Netzel, Louwrens C. Hoffman, Michael J. Gidley, Simone Osborne, Yasmina Sultanbawa
Summary: The nutritional, functional, in vitro protein digestibility (PD), structural, and molecular properties of Acacia seed protein concentrates (ASPC) from three Acacia species were investigated and compared with a commercial soy protein isolate (SPI). The ASPC from Acacia victoriae and Acacia coriacea showed high PD but lower than SPI. ASPC proteins had higher molecular weights, better protein solubility and oil absorption capacity than SPI. Among the Acacia species, the proteins from Acacia victoriae and Acacia cowleana exhibited higher protein quality, foaming capacity and solubility compared to Acacia coriacea. Overall, ASPC from Acacia victoriae and Acacia cowleana showed potential as ingredients in food processing.
Article
Agriculture, Dairy & Animal Science
Angelique Myburgh, Helet Lambrechts, Louwrens Christiaan Hoffman
Summary: The Plains zebra, an African equine species, has the potential to be a valuable protein source in South Africa. It produces lean meat and has high dressing percentages. The study shows that the Plains zebra can be used as an alternative protein source, contributing to food security.
Article
Food Science & Technology
Daniel Cozzolino, Daniel Bures, Louwrens C. Hoffman
Summary: This study evaluated the use of a hand-held near infrared spectrophotometer and a similarity index (SI) method to identify meat samples from different animal species. Lamb, emu, camel, and beef samples obtained from a commercial abattoir were analyzed using the spectrophotometer. The results indicated that the combination of SI and NIR spectroscopy can distinguish meat samples from different species. This method has potential for improvement in the meat and food industries due to its rapidity, portability, affordability, and user-friendly nature.
Article
Food Science & Technology
Michel M. Beya, Michael E. Netzel, Yasmina Sultanbawa, Heather Smyth, Louwrens C. Hoffman
Summary: Raw beef patties were treated with Kakadu plum powder, which effectively delayed lipid oxidation and microbial growth rate, reduced acidity and redness.
Article
Food Science & Technology
Oladipupo Q. Adiamo, Michael E. Netzel, Louwrens C. Hoffman, Michael J. Gidley, Simone Osborne, Yasmina Sultanbawa
Summary: This study investigated the effects of soy protein isolate (SPI) replacement with roasted Acacia seed flour (ASRo) and Acacia seed protein concentrates (ASPC) in emulsified beef sausage. The samples formulated with ASPC showed lower emulsion stability and cooking loss compared to ASRo samples and control samples. The sausage made with ASRo was softer and less chewy than those made with ASPC. An organized protein network structure was observed in the sausages with ASPC at all levels and in the control samples. Thus, using 2% and 4% ASPC can be a good choice for producing high-quality emulsified beef sausages.
Article
Food Science & Technology
Tertius A. Kohn, Megan J. Anley, S'thandiwe N. Magwaza, Luqmaan Adamson, Louw C. Hoffman, Tertius S. Brand
Summary: This study analyzed muscle fiber type, fiber cross-sectional area, enzyme activities, and glycogen content in four muscles of 24 ostriches. The results showed similar proportions of type I and II fibers in all muscles, with the smallest fibers in the iliotibialis cranialis muscle. Citrate synthase activity was highest in the iliotibialis cranialis muscle and similar in the other muscles. 3-hydroxyacetyl Co A dehydrogenase activities were low in all muscles, indicating poor beta-oxidation. The iliotibialis cranialis muscle also had the lowest phosphofructokinase activity. Glycogen content varied within each muscle. These findings suggest that the ostrich muscles have low fat oxidation capacity and glycogen content, which could affect meat quality attributes.
Review
Food Science & Technology
Davies Veli Nkosi, Johan Leon Bekker, Louwrens Christiaan Hoffman
Summary: Animal slaughter and related activities should not increase the risks in meat, but rather minimize or maintain them at an acceptable level. This concept is widely accepted worldwide, which is why regulations are continuously being developed to mitigate meat hazards and protect consumers. Similarly, a hazard analysis plan is needed for small wild ungulate meat to improve its safety. This investigation emphasizes the importance of establishing forums and implementing a comprehensive health plan to control hazards and promote meat safety solutions in these communities. A basic hygiene slaughter plan endorsed by all forum members is necessary to control microbiological, chemical, and physical hazards from farm-to-fork, within the framework of game meat policies and regulations.
Article
Food Science & Technology
Gertruida L. van Wyk, Louwrens C. Hoffman, Phillip E. Strydom, Lorinda Frylinck
Summary: This study examined the effects of castration and electrical stimulation on chevon tenderness and physiological characteristics in Boer Goat and Indigenous Veld Goat. The results showed that electrical stimulation could lower the pH of the muscles, and buck muscles were less tender compared to wether muscles. Electrical stimulation improved the tenderness of Longissimus thoracis et lumborum (LTL) muscles, but had less effect on Semimembranosus (SM) muscles.
Article
Food Science & Technology
Tersia Needham, Daniel Bures, Jiri Cerny, Louwrens C. Hoffman
Summary: Re-wilding and similar initiatives in Europe have increased the availability of wildlife for human consumption. However, the production and consumption of game meat pose challenges such as infectious diseases and toxic contaminants. This review discusses these issues, including the impact of killing methods on meat quality and strategies for improving it. Various food safety systems are also explored to ensure the safe and sustainable development of commercial game meat supply chains through collaborative multisector approaches and One Health strategies.
Article
Chemistry, Analytical
D. Cozzolino, P. J. Williams, L. C. Hoffman
Summary: Hyperspectral imaging combines vibrational spectroscopy and imaging to provide detailed information about the chemical composition and spatial distribution of samples. Pre-processing techniques are essential to remove interferences and enhance the quality of hyperspectral images.
MICROCHEMICAL JOURNAL
(2023)
Article
Food Science & Technology
Soni Maria Jacob Peter, Simone P. Blomberg, Matthew H. Holden, Louwrens C. Hoffman, Ian R. Tibbetts
Summary: Reducing food loss and waste is crucial for a sustainable global food system. A survey of the tuna industry revealed the prevalence of Mushy Tuna Syndrome (MTS), which leads to soft and unfit tuna flesh, causing high levels of waste. The survey highlights the need to minimize loss and maximize resource efficiency by identifying strategies to address MTS.
Review
Food Science & Technology
Deborah Caitlin Firth, Lutz Auerswald, Philip E. Strydom, Louwrens Christiaan Hoffman
Summary: The growing human population requires more food each year, and seafood products can help meet this demand if clean water resources are available for their growth. However, mussels may pose health risks to human consumers if harvested from areas where marine anthropogenic pollution is uncontrolled or unmonitored. Recent studies in South Africa have raised concerns about contamination along the coastline, highlighting the need for more research and the release of governmental pollution monitoring data to the public.
Article
Religion
Elna Durr, Sarah Frances Gordon, Zuhayr Kafaar, Louwrens C. Hoffman
Summary: This study explores the experiences of slaughterers working in abattoirs in South Africa and how they cope with the emotional and physical challenges. Interviews with 24 participants revealed the emotional toll and religious and cultural dimensions involved in their work. The findings highlight the importance of addressing the well-being of these workers.
CULTURE AND RELIGION
(2023)
