A5040018731- Insect Utilization and Effects
- Insect and Arachnid Ecology and Behavior
- Neurobiology and Insect Physiology Research
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Animal and Plant Science Education
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Insect Pest Control Strategies
- Olfactory and Sensory Function Studies
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Consumer Attitudes and Food Labeling
- Probiotics and Fermented Foods
- Bee Products Chemical Analysis
- Regulation of Appetite and Obesity
- Phytoestrogen effects and research
- Polysaccharides Composition and Applications
- Nutritional Studies and Diet
- Food composition and properties
- Food Chemistry and Fat Analysis
- Connexins and lens biology
- Biomarkers in Disease Mechanisms
- Insect behavior and control techniques
Wageningen University & Research
2014-2024
Insects are considered a nutritionally valuable source of alternative proteins, and their efficient protein extraction is prerequisite for large-scale use. The content usually calculated from total nitrogen using the nitrogen-to-protein conversion factor (Kp) 6.25. This overestimates content, due to presence nonprotein in insects. In this paper, specific Kp 4.76 ± 0.09 was larvae Tenebrio molitor, Alphitobius diaperinus, Hermetia illucens, amino acid analysis. After purification, 5.60 0.39...
This study describes the relationship between solubility of glycinin, a major soy protein, and its structural properties at quaternary, tertiary, secondary folding level under conditions representative for food products. When ionic strength is lowered from 0.5 to 0.2 or 0.03, basic polypeptides shift more exterior glycinin complex, as determined pH 7.6 by labeling solvent-exposed lysines, supported proteolytic action clostripain on glycinin. reorganization caused minimal higher values....
Wild harvested edible insects are characterised by high protein and mineral contents with potential to contribute substantially nutrition security. However, nutritional content is only beneficial when proteins digestible minerals bioaccessible. This study determined the effects of domestic processing on digestibility bioaccessibility two wild insect species: Eulepida mashona (beetle) Henicus whellani (cricket). Samples both were subjected boiling, roasting, or combined boiling imitating way...
The nutritional value of insect protein is evaluated not only in amino acid composition, but also digestibility. general composition Tenebrio molitor has been reported before, limited knowledge available on its objective this study was to investigate vitro digestibility whole T. larvae, a water-soluble fraction (supernatant) and water-insoluble fractions (pellet residue), identify which proteins were present the studied. supernatant (~80 %) much higher than that pellet (~50 residue (~24...
Edible insect consumption is a traditional practice in many countries and has the potential to contribute food security. The aim of this study obtain insight into patterns amongst rural urban populations, factors that may influence these patterns. For purpose, case was made Zimbabwe. A literature-based conceptual model indicated motives for consumption, individual characteristics, consumer environment, availability, indigenous knowledge could affect edible consumption. survey 200 175...
The 7S/11S glycinin equilibrium as found in Lakemond et al. (J. Agric. Food Chem. 2000, 48, xxxx-xxxx) at ambient temperatures influences heat denaturation. It is that the 7S form of denatures a lower temperature than 11S form, demonstrated by combination calorimetric (DSC) and circular dichroism (CD) experiments. At pH 7.6, which mainly present disulfide bridge linking acidic basic polypeptides broken during 3.8, has dissociated partly into 5.2 this disruption does not take place,...
Insect fractionation and insect ingredient characterisation is of relevance in view the increase production demand ingredients worldwide. This study aims to contribute knowledge oils that were extracted from insects commercially reared Europe. Oil was yellow mealworm, lesser house cricket Dubia cockroach by an aqueous based oil extraction method. These physico-chemically characterised on most important parameters for food applications, namely thermal behaviour (differential scanning...
This study provides a comparative overview of Moringa oleifera leaf and seed protein extract (LPE SPE, respectively) functionality in emulsions. Raw cake (RS) had more (45.8%) than raw (RL) (27.4%). RL comprised higher polyphenol flavonoid content RS, Granny Smith apples, Goji berries. Protein data revealed that LPE excellent solubility, emulsifying properties SPE at pH 7.0. In contrast, relatively strong surface hydrophobicity. At 7.0, emulsions (LEE) possessed small particle size...
The potential of insects as an alternative protein source for food applications was investigated by studying the effect pH and NaCl on extraction yield water-soluble proteins from Tenebrio molitor , while preventing browning due to polyphenol oxidation. Minimum solubility (29.6%) at pH=4-6 maximum (68.6%) pH=11. Protein 0.1 M NaCl, pH=10 gave a recovery 100%. observed increase in pH=8-11 corresponded lower monomeric phenol content. Sodium bisulphite (studied 0.5-4%) could prevent browning,...
Insect production currently involves thermal processes to ensure microbial safety and inactivate endogenous enzymes, but these negatively affect the protein's technological properties. Therefore, this study compared high hydrostatic pressure (HHP) at 200/400/600 MPa for 10 min blanching 90 °C min, on soluble protein fractions (pH 3) from house crickets (Acheta domesticus) lesser mealworms (Alphitobius diaperinus). HHP significantly reduced load, especially 400 600 MPa. For aerobic counts of...
Abstract Several tests for the detection of soy proteins in foods have been described literature, and some are commercially available. This article gives an overview these methods discusses advantages disadvantages each individual method. Based on conclusions this inventory, experimental approach was designed to improve sensitivity measuring protein processed foods. The aimed is 10 ppm (10 μg 1 g solid sample), which over 100-fold lower than presently available tests. low because levels food...
Background A number of studies have shown that bite and sip sizes influence the amount food intake. Consuming with small sips instead large means relatively more for same to be consumed; people may believe intake is higher which leads faster satiation. This effect disturbed when are distracted. Objective The objective study assess effects size in a focused state distracted on ad libitum estimated consumed. Design In this 3×2 cross-over design, 53 healthy subjects consumed soup (5 g, 60...
The present study investigated the effect of aroma exposure time and concentration on ad libitum intake subjective satiation. In a within-subject study, thirty-eight unrestrained, healthy female participants (age: 18–39 years; BMI: 18·5–26·0 kg/m 2 ) were asked to consume tomato soup during lunchtime, until they felt comfortably full. Every 30 s, consumed 10 g bland base while was delivered separately through nose via retronasal tube that attached an olfactometer. This gave impression...