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Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts

2024; Elsevier BV; Volume: 92; Linguagem: Inglês

10.1016/j.ifset.2024.103589

1878-5522

Alejandro Brena-Melendez, Luis Eduardo García-Amezquita, Andrea M. Liceaga, Carlos Pascacio‐Villafán, Viridiana Tejada‐Ortigoza,

Insect and Arachnid Ecology and Behavior

Edible insects offer a sustainable solution to the global food crisis due to their high nutritional content. This study analyzed the techno-functional attributes of Acheta domesticus L. flours and their derived fractions post mechanical separation, evaluating the impact of commercial (conventional and pressure-assisted) thermal processing. Three cricket flours – whole (WF), leg and antennae (LF), and head and body (HF) – were evaluated. Comprehensive tests included proximate analysis, water- and oil-holding capacities, foaming, emulsion, and physicochemical assessments. Results indicated that LF flour had a higher protein content (73.22 g/ 100 g d.w.) than WF (65.68 g/ 100 g d.w.) and HF (65.00 g/ 100 g d.w.). The non-pressure-assisted thermal process resulted in the lowest protein content across all types of flours. Techno-functional differences among flours were minimal. In conclusion, all flour types have the potential for diverse food applications, offering valuable insights into the insect-based food sector. The edible insect industry is emerging with great potential. Edible crickets (Acheta domesticus L.) are of specific interest due to their applications as a sustainable food ingredient. Conventional thermal processes are industrially applied for cricket flour production. The results of techno-functional, proximate, and physicochemical characterization indicate that the type of thermal process (pressure-assisted or non-pressure-assisted) does not have a prominent effect. Therefore, the selection of the thermal process relies on economic aspects. Regarding the types of cricket flours, flours derived from legs and antennae showed promising characteristics, such as a higher protein content and fewer lipids than whole cricket flours. Recognizing these fractions as novel ingredients can elevate the overall value of cricket flour, turning these byproducts into commercially viable ingredients.