Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties

6533b856fe1ef96bd12b313d

RESEARCH PRODUCT

Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties

Ignazio Restivo Raimondo Gaglio Gabriele Busetta Andrea Osimani Michele Matraxia Lucia Aquilanti Luisa Tesoriere Luca Settanni Marcella Barbera Alessandro Attanzio

subject

0106 biological sciences Mealworm in vitro digestion Settore AGR/13 - Chimica Agraria medicine.disease_cause 01 natural sciences Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology Leuconostoc citreum Molar ratio Insect-containing bread Settore BIO/10 - Biochimica 010608 biotechnology Lactic acid bacteria medicine Food science Weissella cibaria Functional properties 2. Zero hunger biology Chemistry fungi digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences General Chemistry Dodecanal biology.organism_classification 040401 food science Antioxidant capacity Glycemic index Sourdough Insect powder Fermentation Settore AGR/16 - Microbiologia Agraria Food Science

description

Abstract Powdered mealworm (MW) and buffalo worm (BW) larvae were used to functionalize sourdough Italian-style breads. Sourdough inoculum was started with Levilactobacillus brevis, Weissella cibaria and Leuconostoc citreum. The doughs were SBS (semolina plus powdered BW larvae and sourdough) and SMS (semolina plus powdered MW larvae and sourdough) whose pHs (4.32 and 4.21, respectively) were higher than that of control (3.81). The highest fermentation quotient (lactate/acetate molar ratio) was recorded in SMS (4.46). LAB reached viable counts of about 109 CFU g−1 in almost all doughs. Insects impacted bread VOCs with dodecanal, 2.4-dodecadienal and 2-octenal-2-butyl. SBS and SMS increased the antioxidant capacity of breads by 42 and 69%, respectively. SMS decreased the glucose release in the bio-accessible fraction by 70% reducing the glycemic index of bread. Control breads were more appreciated by the sensory panel than insect-containing breads, though SMS breads were characterized by a slightly lower overall assessment.

year	journal	country	edition	language
2021-08-01	Innovative Food Science & Emerging Technologies

https://doi.org/10.1016/j.ifset.2021.102755