6533b7d3fe1ef96bd1260293

RESEARCH PRODUCT

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

Nicola FrancescaGiancarlo MoschettiMarco ToloneMaria MorgheseAndrea SantulliRaimondo GaglioRosaria ArenaConcetta Maria MessinaLuca Settanni

subject

MealwormAcheta domesticusHealth (social science)030309 nutrition & dieteticsPorphyromonadaceaeantioxidant activityPlant Sciencelcsh:Chemical technologyHealth Professions (miscellaneous)MicrobiologyArticleHydrolysateAlcalaseAcheta domesticu<i>Enterococcus</i>03 medical and health sciencesHydrolysis0404 agricultural biotechnologySettore AGR/20 - ZoocoltureSettore BIO/10 - BiochimicaEnzymatic hydrolysis<i>Acheta domesticus</i>House cricketlcsh:TP1-1185Food scienceSettore BIO/06 - Anatomia Comparata E CitologiaTenebrio molitorchemistry.chemical_classification0303 health sciencesbiologyinsect powdersFatty acid04 agricultural and veterinary sciencesbiology.organism_classification<i>Tenebrio molitor</i>040401 food scienceEnterococcuchemistryAchetaInsect powderEnterococcusSettore AGR/16 - Microbiologia AgrariaFood Science

description

Microbiological, nutritional and bioactive properties of edible powders obtained from Acheta domesticus (house cricket) and Tenebrio molitor (mealworm) were investigated. Except for the enterobacteria, viable bacteria were at a higher concentration in mealworm flour. The diversity evaluation carried out using MiSeq Illumina that mainly identified Citrobacter and Enterobacteriaceae in mealworm powder and members of the Porphyromonadaceae family in house cricket powder. Enterococci were identified and characterized for their safety characteristics in terms of the absence of antibiotic resistance and virulence. Both powders represent a good source of proteins and lipids. The fatty acid profile of mealworm powder was characterized by the predominance of the monounsaturated fatty acids and house cricket powder by saturated fatty acids. The enzymatic hydrolysis produced the best results in terms of percentage of degree of hydrolysis with the enzyme Alcalase, and these data were confirmed by SDS-PAGE electrophoresis. Furthermore, the results showed that the protein hydrolysate of these powders produces a significant antioxidant power.

yearjournalcountryeditionlanguage
2019-09-09Foods
10.3390/foods8090400https://www.mdpi.com/2304-8158/8/9/400