Edible Insects: Benefits and Potential Risk for Consumers and the Food Industry

Proper protein production is a serious challenge for the future. Insects represent an innovative food source and are extremely nutritious, as they have a high content of proteins and a well-balanced nutrient profile. This study focuses on the positive reasons for the use of insects as a food source and examines the contribution of insects to the human diet and the growing demand for cheap proteins in the food industry. In addition, in the present study, analyzes were performed to determine the nutritional value of mealworms and commercially available cricket flour. Moisture, ash, Total Energy Value, proteins, amino acids, fat, fatty acid profiles, carbohydrates, dietary fiber, and minerals were identified. According to the results, the samples have a high protein content and high concentrations of various amino acids (especially the essential amino acids). They also have a well-balanced fatty acid profile, high in polyunsaturated, monounsaturated fatty acids and many minerals. The main tasks are the dissemination of knowledge, the change of the process for obtaining edible insects, the development of the edible insect food industry, the expansion of the composition of already used insects, and the future conduct of research on risks to human health.

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Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13224 ◽

2016 ◽

Vol 19 (2) ◽

pp. 168 ◽

Cited By ~ 1

Author(s):

Benny Manulang ◽

Sri Purwaningsih ◽

Azrifitria Azrifitria

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Chemical Characteristic ◽

Essential Amino Acids ◽

Limited Information ◽

Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

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Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v19i2.13462 ◽

2016 ◽

Vol 19 (2) ◽

Author(s):

Benny Manulang ◽

Sri Purwaningsih ◽

Azrifitria Azrifitria

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Monounsaturated Fatty Acids ◽

Chemical Characteristic ◽

Essential Amino Acids ◽

Limited Information ◽

Sea Hare ◽

Dolabella Auricularia

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

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Analisis Nilai Gizi, Komponen Asam Amino dan Asam Lemak Ikan Terbang (Cypselurus hexazona) Presto

Jurnal Riset Teknologi Industri ◽

10.26578/jrti.v9i2.1712 ◽

2016 ◽

Vol 9 (2) ◽

pp. 138-148

Author(s):

Sugeng Hadinoto

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Essential Amino Acid ◽

Nutritional Value ◽

Essential Amino Acids ◽

High Temperature And Pressure ◽

Flying Fish ◽

Temperature And Pressure

Presto is a method of development processing of fishery products. Products from presto cooked using high temperature and pressure so that the precocious without destroying the texture and can soften the bone. The aim of this study was to determine the effect of cooking presto on the nutritional, amino acids and fatty acids flying fish value. The resulted product then analyzed the nutritional value and analysis amino acid components using HPLC and the fatty acid component analysis using GCMS respectively. Results of the analysis flying fish presto contains 60.30% moisture content, 1.70% ash content, 26.95% protein and 1.95% fat. In addition, known flying fish presto contains 15 amino acids which composed of 9 essential amino acids and 6 non-essential amino acids percentage. All of the amino acids increased after presto processing. The highest essential amino acid lysine (2.43%) and the highest non-essential amino acid is glutamic (4.10%). From the results of the study also note that flying fishpresto contains 20 types of fatty acids which consists of 10 types of Saturated Fatty Acis (SFA), 4 types of Monounsaturated Fatty Acid (MUFA) and 6 types of Pollyunsaturated Fatty Acid (PUFA). SFA is highest in palmitic acid (15.66%), the highest MUFA is oleic acid (9.98%) and the highest PUFA is DHA (9.58%). In general, fatty acids decreased after processed into fish presto only linoleic and linolenic fatty acids are increased.ABSTRAKPresto merupakan suatu metode pengembangan pengolahan hasil perikanan. Produk dari presto dimasak menggunakan suhu dan tekanan tinggi sehingga cepat matang tanpa merusak tekstur dan dapat melunakkan tulang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh pemasakan presto terhadap nilai gizi, kandungan asam amino dan asam lemak ikan terbang. Produk yang dihasilkan kemudian dilakukan analisis nilai gizi, analisis komponen asam amino menggunakan HPLC dan analisis komponen asam lemak menggunakan GCMS. Hasil analisis diperoleh ikan terbang presto mengandung kadar air 60,30%, kadar abu 1,70%, protein 26,95%, lemak 1,95%. Disamping itu diketahui ikan terbang presto mengandung 15 asam amino yang terdiri dari 9 asam amino esensial dan 6 asam amino non esensial, semua asam amino mengalami peningkatan presentase setelah dipresto, dimana asam amino esensial tertinggi adalah lisin (2,43%) dan asam amino non esensial tertinggi adalah asam glutamat (4,10%). Dari hasil penelitian juga diketahui bahwa ikan terbang presto mengandung 20 jenis asam lemak yang terdiri dari 10 jenis SFA (Asam Lemak Jenuh), 4 jenis MUFA (Asam Lemak Tidak Jenuh Tunggal) dan 6 jenis PUFA (Asam Lemak Tidak Jenuh Majemuk). SFA tertinggi terdapat pada asam palmitat (15,66%), MUFA tertinggi asam lemak oleat (9,98%) sedangkan PUFA tertinggi adalah DHA (9,58%). Secara umum asam lemak mengalami penurunan setelah diolah menjadi ikan presto hanya asam lemak linoleat dan linolenat yang mengalami peningkatan. Kata Kunci : Ikan terbang, asam amino, asam lemak, presto

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Screening of amino acid constituents from date palm fruits

International Journal of Bioassays ◽

10.21746/ijbio.2016.10.0011 ◽

2016 ◽

Vol 5 (10) ◽

pp. 4972

Author(s):

Lata Birlangi

Keyword(s):

Amino Acids ◽

Amino Acid ◽

United Arab Emirates ◽

Nutritional Value ◽

Date Palm ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Cultivated Plants ◽

Palm Fruits ◽

Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

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Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽

10.3390/ani11010059 ◽

2020 ◽

Vol 11 (1) ◽

pp. 59

Author(s):

Natalia Śmietana ◽

Remigiusz Panicz ◽

Małgorzata Sobczak ◽

Przemysław Śmietana ◽

Arkadiusz Nędzarek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Amino Acid ◽

Nutritional Value ◽

Saturated Fatty Acids ◽

Essential Amino Acids ◽

Chemical Score ◽

Very High ◽

Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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Composition and Nutritional Evaluation of the Cuttlefish Muscle

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.554-556.1553 ◽

2012 ◽

Vol 554-556 ◽

pp. 1553-1558

Author(s):

Sheng Jun Chen ◽

Lai Hao Li ◽

Xian Qing Yang ◽

Bo Qi ◽

Yan Yan Wu ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Crude Protein ◽

Nutritive Value ◽

Saturated Fatty Acids ◽

Monounsaturated Fatty Acids ◽

Essential Amino Acids ◽

Nutritive Quality ◽

High Quality Protein ◽

Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

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Nutritional Analysis and Quality Evaluation in Muscle of Crucifix Crab Charybdis feriatus From Three Wild Populations

Journal of Food Research ◽

10.5539/jfr.v3n2p27 ◽

2014 ◽

Vol 3 (2) ◽

pp. 27 ◽

Cited By ~ 2

Author(s):

Jian-xue Lu ◽

Yang-yang Gong ◽

Yan-qing Huang ◽

Hong-yu Ma ◽

Xiong Zou ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acid ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Total Content ◽

Essential Amino Acids ◽

Maturation Stage ◽

Wild Populations ◽

Nutritional Analysis ◽

Significant Difference

Three wild populations of crucifix crab Charybdis feriatus were sampled and muscle was analyzed for proximate composition, amino acid and fatty acid composition, aimed to quantify and compare the nutritional quality from three different locations in China. Results showed that crude protein content in muscle of female crucifix crab C. feriatus from Zhoushan (ZS) and Xiapu (XP) (84.84%-88.35%) were significantly higher than that of crucifix crab C. feriatus from Qionghai (QH) (74.33%), while there was no significant difference in terms of crude fat content (3.82%-4.07%). The highest content of ash was found in muscle of crucifix crab C. feriatus from QH (5.36%). The muscle of crucifix crab C. feriatus from ZS and XP had significantly higher contents of total amino acids, essential amino acids, non-essential amino acids and delicious amino acids than those of QH group (P < 0.05). The total saturated and unsaturated fatty acid content in the muscle of crucifix crab C. feriatus from three wild populations showed significant difference (P < 0.05). The ZS group had highest content of poly-unsaturated fatty acids (33.64%) and total content of EPA and DHA (22.85%) as well, followed by XP and QH group (P < 0.05). Overall, the differences in chemical composition in muscle of C. feriatus from different locations could be attributed to environmental variables and maturation stage.

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DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.9 ◽

2019 ◽

Author(s):

В.С. КУЦЕНКОВА ◽

Н.В. НЕПОВИННЫХ ◽

В.С. ГРИНЁВ ◽

Е.В. ЛЮБУНЬ ◽

А.А. ШИРОКОВ ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Production Process ◽

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Essential Amino Acids ◽

Bakery Products ◽

Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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Characterization of the oils present in acid and fermented silages produced from Tilapia filleting residue

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982011000200002 ◽

2011 ◽

Vol 40 (2) ◽

pp. 240-244 ◽

Cited By ~ 6

Author(s):

Rose Meire Vidotti ◽

Maria Teresa Bertoldo Pacheco ◽

Giovani Sampaio Gonçalves

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Nutritional Value ◽

Lipid Fraction ◽

Monounsaturated Fatty Acids ◽

Degree Of Saturation ◽

Degree Of Hydrolysis ◽

Animal Feeding ◽

Hydrolysis Of

The objective of this study was to determine the quality and composition of fatty acid in the lipid fraction of silages obtained from the residue of tilapia processing. Stratification of the lipid layer of the silages occurred at different times among the two types of silage (acid and fermented) and the greatest volume of oil was observed in acid silage (8.67% p/p). Although acid silage was more oxidized, it showed lower contents of free fatty acids probably because the degree of hydrolysis of its components is lower than that of fermented silage. Fatty acid composition did not differ among processes inasmuch as level of ϖ-3 was slightly higher in fermented silage. According to the degree of saturation, monounsaturated fatty acids stood out as the predominant category in acid and fermented silages with values of 39.69% and 33.39%, respectively. The use of antioxidants in the silage is needed because the process of production is carried out at temperatures higher than room temperature. The oil in the silages has excellent nutritional value and contains fatty acids essential for animal feeding.

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109 EFFECTS OF LIPOLYTIC AGENTS FORSKOLIN, EPINEPHRINE AND CAFFEINE ON EMBRYONIC DEVELOPMENT AND LIPID CONTENT OF BOVINE EMBRYOS PRODUCED IN VITRO

Reproduction Fertility and Development ◽

10.1071/rdv21n1ab109 ◽

2009 ◽

Vol 21 (1) ◽

pp. 154 ◽

Cited By ~ 3

Author(s):

M. Barcelo-Fimbres ◽

G. E. Seidel

Keyword(s):

Amino Acids ◽

Fatty Acid ◽

Embryonic Development ◽

Lipid Content ◽

Lipid Accumulation ◽

Inner Cell Mass ◽

Cell Mass ◽

Nile Red ◽

Essential Amino Acids

The objective of this experiment was to evaluate lipid accumulation and embryonic development of bovine morulae treated with different chemicals. A total of 2619 slaughterhouse oocytes from heifers and mature cows were matured in CDM medium (similar to SOF) plus 0.5% fatty acid-free BSA and hormones (M-CDM) for 23 h at 38.5°C in 5% CO2 in air. Frozen–thawed sperm were centrifuged through a Percoll gradient and co-cultured with matured oocytes for 18 h in F-CDM (CDM+heparin). Zygotes were cultured at 38.5°C in 5% CO2/5% O2/90% N2 in CDM-1 with nonessential amino acids, 10 μm EDTA, 0.5% fatty acid free BSA, and 0.5 mm fructose. After 60 h, resulting 8-cell embryos were cultured 120 h in CDM-2 (CDM-1+essential amino acids and 2 mm fructose). A factorial design was used with 7 treatments, 2 ovary sources (cows v. heifers), and 3 bulls (A, B and C) replicated twice for each bull (6 replicates). At Day 2.5 embryo cleavage and 8-cell rates were evaluated, and on Day 6 a total of 755 morulae were randomly assigned to the 7 treatments (control, 2 and 8 mm caffeine, 1 and 4 μm epinephrine, and 10 and 40 μm forskolin). To quantify lipid accumulation, Day 7 blastocysts were fixed and stained with 1 μg mL–1 Nile red dye, after which a digital photograph of the equatorial part of the embryo (including the inner cell mass) was taken at 200×, and fluorescence intensity was measured with Image Pro software from 0 to 255 shades for each pixel (0 = no lipids; 255 = greatest lipid accumulation), as previously reported (Biol. Reprod. 2007 (Suppl. 1), 87–88). Data were analyzed by ANOVA. No differences in cleavage rates (75 v. 68 ± 3.6%) or eight cell rates (61 ± v. 57 ± 2.8%) were found for heifer v. cow oocytes (P > 0.1); however, blastocyst rates per oocyte and per 8-cell embryo were greater for cows than heifers (20 v. 10 ± 2.1%, and 68 v. 35 ± 3.8%, respectively; P < 0.05). Treatments: 2 and 8 mm caffeine produced fewer blastocysts per morula than 1 and 4 μm epinephrine, 10 and 40 μm forskolin and the control (39, 5 v. 54, 49, 48, 54 and 52 ± 5.8%; respectively) (P < 0.01). More lipid content was found in whole embryos and trophoblast of heifer-derived than cow blastocysts (P < 0.05), and forskolin resulted in less lipid content than control, caffeine- and epinephrine-treated morulae in whole embryos, embryonic mass and trophoblasts (P < 0.05; Table 1). In conclusion, mature cows were a better source of oocytes than feedlot heifers for embryonic development. High doses of caffeine were detrimental to embryos, and the addition of the lypolitic agent forskolin reduced lipid content relative to control, caffeine and epinephrine-treated embryos. Table 1.Main effect treatment means of lipid content (arbitrary fluorescence units)

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