Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor)

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.

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Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta

Foods ◽

10.3390/foods8120604 ◽

2019 ◽

Vol 8 (12) ◽

pp. 604 ◽

Cited By ~ 5

Author(s):

Rosa Schettino ◽

Erica Pontonio ◽

Carlo Giuseppe Rizzello

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Free Amino ◽

Nutritional Value ◽

Protein Digestibility ◽

In Vitro Protein Digestibility ◽

Total Free Amino Acids ◽

By Products ◽

Vitro Protein

A biotechnological approach including enzymatic treatment (protease and xylanase) and lactic acid bacteria fermentation has been evaluated to enhance the nutritional value of semolina pasta enriched with hemp, chickpea and milling by-products. The intense (up to circa, (ca.) 70%) decrease in the peptide profile area and (up to two-fold) increase in total free amino acids, compared to the untreated raw materials, highlighted the potential of lactic acid bacteria to positively affect their in vitro protein digestibility. Fermented and unfermented ingredients have been characterized and used to fortify pasta made under pilot-plant scale. Due to the high contents of protein (ca. 13%) and fiber (ca. 6%) and according to the Regulation of the European Community (EC) No. 1924/2006 fortified pasta can be labelled as a “source of fiber” and a “source of protein”. The use of non-wheat flours increased the content of anti-nutritional factors as compared to the control pasta. Nevertheless, fermentation with lactic acid bacteria led to significant decreases in condensed tannins (ca. 50%), phytic acid and raffinose (ca. ten-fold) contents as compared to the unfermented pasta. Moreover, total free amino acids and in vitro protein digestibility values were 60% and 70%, respectively, higher than pasta made only with semolina. Sensory analysis highlighted a strong effect of the fortification on the sensory profile of pasta.

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Antinutritional factors, ruminal degradation and in vitro protein digestibility of gamma irradiated full-fat soybean

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200030234 ◽

2009 ◽

Vol 2009 ◽

pp. 184-184

Author(s):

M Taghinejad Roudbaneh ◽

A Nikkhah ◽

A A Sadeghi ◽

G Raisali ◽

M Chamani

Keyword(s):

Gamma Irradiation ◽

Dairy Cows ◽

Nutritional Value ◽

Protein Digestibility ◽

High Energy ◽

Antinutritional Factors ◽

Γ Irradiation ◽

Rumen Microbes ◽

Gamma Irradiated

Whole soybean is used as a high energy-protein supplement for dairy cows, but contains various antinutritional factors and the protein is highly degradable by rumen microbes. Roasting and extrusion are very popular ways of feeding soybeans to dairy cows but these processing methods may adversely affect the protein digestibility and lysine availability of the ﬁnal product in the small intestine. Gamma irradiation has been recognized as a reliable and safe method for improving the nutritional value and inactivation or removal of certain antinutritional factors in foods and feeds (Siddhuraju et al., 2002). As far as we know, information about the effects of γ-irradiation on ruminal crude protein (CP) degradation of full-fat soybean in the literature is scarce. The aim of this study was to evaluate the effects of gamma irradiation (γ-irradiation) on nutritional value and antinutritional factors of soybean (SB) for ruminants.

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In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives

Foods ◽

10.3390/foods9121784 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1784

Author(s):

Eliana Martínez-Padilla ◽

Kexin Li ◽

Heidi Blok Frandsen ◽

Marcel Skejovic Joehnke ◽

Einar Vargas-Bello-Pérez ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Protein Digestibility ◽

Fatty Acid Analysis ◽

In Vitro Protein Digestibility ◽

Omega 3 ◽

Short Term ◽

Commercial Products ◽

Vitro Protein

Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 ω-9) and linoleic acid (C18:2 ω-6). Hemp drink contained the highest omega-6/omega-3 (ω6/ω3) ratio among all tested products (3.43). Oat drink and almond drink were the PBMA with the highest short-term protein digestibility, non-significantly different from cow’s milk, while soy drink showed the lowest value of protein digestibility. In conclusion, PBMA showed a significant variability depending on the plant source, both in terms of fatty acid composition and protein digestibility. These results provide more in-depth nutritional information, for future product development, and for consumer’s choice.

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LMNA Mutations, Skeletal Muscle Lipid Metabolism, and Insulin Resistance

The Journal of Clinical Endocrinology & Metabolism ◽

10.1210/jc.2009-1293 ◽

2010 ◽

Vol 95 (4) ◽

pp. 1634-1643 ◽

Cited By ~ 24

Author(s):

Michael Boschmann ◽

Stefan Engeli ◽

Cedric Moro ◽

Angelika Luedtke ◽

Frauke Adams ◽

...

Keyword(s):

Insulin Resistance ◽

Skeletal Muscle ◽

Fatty Acid ◽

Lipid Metabolism ◽

Lipid Oxidation ◽

Exercise Intolerance ◽

Intrinsic Defect ◽

Lamin A ◽

Glucose Ingestion

Abstract Context: Type 2 familial partial lipodystrophy (FPLD) is an autosomal-dominant lamin A/C-related disease associated with exercise intolerance, muscular pain, and insulin resistance. The symptoms may all be explained by defective metabolism; however, metabolism at the tissue level has not been investigated. Objective: We hypothesized that in FPLD, insulin resistance and impaired aerobic exercise capacity are explained by a common underlying mechanism, presumably a muscular metabolic defect. Patients and Methods: Carbohydrate and lipid metabolism was studied on 10 FPLD patients, one patient with limb-girdle muscular dystrophy (LGMD1B, a different lamin A/C disease), and 10 healthy control subjects before and during an oral glucose tolerance test by indirect calorimetry and im microdialysis. Muscle biopsies were taken for in vitro studies. Results: We observed marked increased skeletal muscle fatty acid β-oxidation rate in vitro and in vivo, even after glucose ingestion in FPLD patients. However, fatty acid oxidation was largely incomplete and accompanied by increased ketogenesis. The lipid oxidation abnormality was associated with impaired glucose disposition through reduction in glucose oxidation, rather than decreased cellular glucose uptake. A microarray showed down-regulation of complex I respiratory chain, glycolysis, and nuclear transport genes. Although not overtly insulin resistant, the LGMD1B patient showed similar metabolic derangements as the FPLD patients. Conclusions: Our study suggests imbalance between lipid oxidation and oxidative glucose metabolism in FPLD and LGMD1B patients. The observation suggests an intrinsic defect in skeletal muscle metabolism due to lamin A/C dysfunction. The metabolic FPLD phenotype likely results from this intrinsic defect combined with lipodystrophic “lipid pressure” due to decreased adipose tissue lipid storage capacity.

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Chili and Sweet Pepper Seed Oil Used as a Natural Antioxidant to Improve the Thermo-Oxidative Stability of Sunflower Oil

Agronomy ◽

10.3390/agronomy11122579 ◽

2021 ◽

Vol 11 (12) ◽

pp. 2579

Author(s):

Ileana Cocan ◽

Monica Negrea ◽

Antoanela Cozma ◽

Ersilia Alexa ◽

Mariana-Atena Poiana ◽

...

Keyword(s):

Heat Treatment ◽

Fatty Acid ◽

High Temperature ◽

Lipid Oxidation ◽

Sunflower Oil ◽

Seed Oil ◽

Sweet Pepper ◽

Temperature Heating ◽

High Temperature Heating ◽

Pepper Seed

The main purpose of this work was to assess the potential of chili pepper seed oil (CPSO) and sweet pepper seed oil (SPSO) to inhibit or retard the thermo-oxidative processes undergoing in sunflower oil (SFO) when subjected to high-temperature heating for 4 and 8 h in simulated frying conditions. The effects of high-temperature treatment for 4 and 8 h on the fatty acid composition and the lipid oxidation degree of the investigated oil samples were evaluated using the peroxide value (PV), the p-anisidine value (p-AV) and the thiobarbituric acid test (TBA). All determinations were performed before and after sample heating in order to evaluate the changes in lipid oxidation as well as in the chemical composition. In all studied samples, both after 4 h and 8 h of high-temperature heating, there was an increase of the saturated fatty acid content. This increase is lower in the case of SFO samples supplemented with CPSO and SPSO when compared with SFO. A 41.67% increase was recorded for the SFO sample supplemented with 300 ppm CPSO, and a 36.76% increase was recorded for the SFO supplemented with 300 ppm SPSO, compared to the 44.97% increase recorded for the SFO. Heating the samples supplemented with CPSO and SPSO with a concentration of 300 ppm for 8 h led to the much lower values of the investigated parameters in relation to the control sample, as follows: PV (12.95 ± 0.17 meq/kg oil for SFO + 300 ppm CPSO and 13.45 ± 0.32 meq/kg oil for SFO + 300 ppm SPSO, compared with 16.4 + 0.17 meq/kg oil for SFO), p-AV (63.445 ± 1.259 ppm oil for SFO + 300 ppm CPSO and 64.122 ± 1.208 ppm oil for SFO + 300 ppm SPSO, compared with 72.493 + 1.340 ppm oil for SFO), CD (45%; 30%), TOTOX (88.374 for SFO + 300 ppm CPSO and 101.366 for SFO + 300 ppm SPSO compared with 105.347 ppm for SFO) and TBA (98.92 ± 2.49 µg MDA/g oil for SFO + 300 ppm CPSO and 114.24 ± 3.51 µg MDA/g oil for SFO + 300 ppm SPSO, compared with 180.08 + 5.82 µg MDA/g oil for SFO). Regarding the lipid oxidation process occurring during the heat treatment, we observed the reduction of lipid oxidation by the addition of CPSO and SPSO and recommend these seed oils as potential natural antioxidants in order to improve the oxidative stability of SFO during heat treatment.

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Influence of dietary plant fats and antioxidant supplementations on performance, apparent metabolizable energy and protein digestibility, lipid oxidation and fatty acid composition of meat in broiler chicken

Veterinary Medicine and Science ◽

10.1002/vms3.212 ◽

2019 ◽

Vol 6 (1) ◽

pp. 54-68 ◽

Cited By ~ 2

Author(s):

Mohammad Ali Abbasi ◽

Shokoufe Ghazanfari ◽

Seyed Davood Sharifi ◽

Hassan Ahmadi Gavlighi

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Lipid Oxidation ◽

Acid Composition ◽

Broiler Chicken ◽

Protein Digestibility ◽

Metabolizable Energy ◽

Apparent Metabolizable Energy

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Effect of local hot smoking on proximate composition, lipid oxidation, fatty acid profile and minerals content of Chrysichthys nigrodigitatus from Lake Maga in Cameroon

International Journal of Biological and Chemical Sciences ◽

10.4314/ijbcs.v14i4.5 ◽

2020 ◽

Vol 14 (4) ◽

pp. 1124-1127

Author(s):

Noël Tenyang ◽

Roger Ponka ◽

Hilaire Macaire Womeni

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Lipid Oxidation ◽

Proximate Composition ◽

Dry Weight ◽

Point Of View ◽

Composition Chimique ◽

Mineral Contents ◽

Lipid Quality ◽

Teneur En Eau

Fish with higher nutrient qualities can be used to solve malnutrition problems in Africa. So the aim of this study was to evaluate the effect of local smoking on proximate composition and lipid oxidation of Chrysichthys nigrodigitatus collected in Cameroon. The proximate composition was assessed using standard methods while lipid quality assessment was based on the determination of biochemical indexes. A change on fatty acid composition was evaluated by gas chromatography while minerals composition was evaluated by spectrophotometer. On nutritional point of view, raw fish have high protein, lipid and ash contents (51.87, 37.48 and 8.55 g/100 g dry weight respectively). Unsaturated fatty acid may be up to 57% of the total fatty acids. Raw C. nigrodigitatus contain reasonable amount of minerals. Smoking process increased ash and lipid content while proteins and moisture contents are reduced in these fish. The iodine value of C. nigrodigitatus was reduced while acid, peroxide and TOTOX values increased during smoking. The marked decrease of polyunsaturated fatty acids was noted during processing. Mineral contents were affected by smoking process. Calcium, magnesium, potassium, sodium, manganese and iron contents increased significantly. In conclusion, hot smoking enhances nutrients content of C. nigrodigitatus while significant reduction in lipid quality was recorded.Keywords: Chrysichthys nigrodigitatus, smoking process, nutritional value, lipid oxidation, mineral contents. Frence Title; Effet du fumage traditionnel sur la composition chimique, l’état d’oxydation des lipides, la composition en acide gras et la teneur en minéraux de Chrysichthys nigrodigitatus du Lac Maga au Cameroun Le Poisson est l’une des sources d’éléments nutritifs de qualité pouvant contribuer à prévenir la malnutrition en Afrique. Ce travail s’est donné pour objectif d’évaluer l’effet du fumage traditionnel sur la composition chimique et l’état d’oxydation des lipides de Chrysichthys nigrodigitatus provenant du Lac Maga au Cameroun. Les méthodes standards ont été utilisées pour la détermination de la composition chimique, la mesure de l’état d’oxydation des lipides par des indices chimiques, la composition en acides gras par chromatographie en phase gazeuse et les minéraux par spectrophotométrie. Du point de vue nutritionnel, ce poisson frais contient respectivement 51,87 ; 37,48 and 8,55 g/100 g de matière sèches de protéines, lipides et cendres. Il contient également 57% d’acides gras insaturés et une quantité raisonnable de minéraux. Le traitement de fumage provoque une augmentation de la teneur en cendres et en lipides. Par contre la teneur en eau et en protéines diminuent. L’indice d’iode baisse tandis que les indices d’acide, de peroxyde et de TBARs augmentent. Une diminution du taux d’acides gras polyinsaturés est observée. Les minéraux sont également affectés au cours du fumage. Le traitement de fumage améliore la teneur en nutriments de C. nigrodigitatus, par contre réduit la qualité lipidique de celui-ci. Mots clés : Chrysichthys nigrodigitatus, fumage, valeur nutritionnelle, oxydation des lipides, teneur en minéraux.

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Quality parameters of different oils and fried foods after repeated deep-fat frying

Meso ◽

10.31727/m.22.6.3 ◽

2020 ◽

Vol 22 (6) ◽

pp. 460-474

Author(s):

Tomaž Polak ◽

Lea Demšar ◽

Nežka Lazar ◽

Iva Zahija ◽

Mateja Lušnic Polak

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Sunflower Oil ◽

Peroxide Number ◽

Deep Frying ◽

Deep Fat Frying ◽

Chicken Nuggets ◽

Frying Process ◽

Fried Foods

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

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