« Previous AbstractApplication of a stir bar sorptive extraction method for the determination of volatile compounds in different grape varieties    Next Abstract"Bisphenol A and its analogues in outdoor and indoor air: Properties, sources and global levels" »

Insects

Title:		"The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile"
Author(s):		Vasilica BTB; Chis MS; Alexa E; Pop C; Paucean A; Man S; Igual M; Haydee KM; Dalma KE; Stanila S; Socaci S; Farcas A; Berbecea A; Popescu I; Muste S;
Address:		"Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania. Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine 'King Michael I of Romania', 30064 Timisoara, Romania. Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manastur Street, 400372 Cluj-Napoca, Romania. Food Investigation and Innovation Group, Food Technology Department, Universitat Politecnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain. NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania. Department of Technical Sciences and Soil Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur Street, No. 3-5, 400372 Cluj-Napoca, Romania. Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine 'King Michael I of Romania', 30064 Timisoara, Romania"
Journal Title:		Insects
Year:		2022
Volume:		20220624
Issue:		7
Page Number:		-
DOI:		10.3390/insects13070576
ISSN/ISBN:		2075-4450 (Print) 2075-4450 (Electronic) 2075-4450 (Linking)
Abstract:		"Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers' attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography-mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products"
Keywords:		Acheta domesticus Lactobacillus plantarum bioactive compounds fermentation insect flour;
Notes:		"PubMed-not-MEDLINEVasilica, Beldean Tatar Bianca Chis, Maria Simona Alexa, Ersilia Pop, Carmen Paucean, Adriana Man, Simona Igual, Marta Haydee, Kovacs Melinda Dalma, Kovacs Emoke Stanila, Sorin Socaci, Sonia Farcas, Anca Berbecea, Adina Popescu, Iuliana Muste, Sevastita eng (PFE)-14/2022-2024/National Research Development Projects to finance excellence (PFE)-14/2022-2024 granted by the Romanian Ministry of Research and Innovation./ Switzerland 2022/07/28 Insects. 2022 Jun 24; 13(7):576. doi: 10.3390/insects13070576"