Data/hora: 05/06/2024 11:09:39

Biblioteca(s): | Embrapa Agroindústria de Alimentos.
Data corrente: | 31/12/2023
Data da última atualização: | 18/01/2024
Autoria: | OLIVEIRA, L. A.; PEREIRA, S. M. S.; DIAS, K. A.; PAES, S. DA S.; GRANCIERI, M.; JIMENEZ, L. G. S.; CARVALHO, C. W. P. de; OLIVEIRA, E. E. DE; MARTINO, H. S. D.; DELLA LUCIA, C. M.
Afiliação: | LÍVYA ALVES OLIVEIRA, UFV; STEPHANIE MICHELIN SANTANA PEREIRA, UFV; KELLY APARECIDA DIAS, UFV; STEFANY DA SILVA PAES, UFV; MARIANA GRANCIERI, UFV; LUIS GONZALO SALINAS JIMENEZ, UFV; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; EUGENIO EDUARDO DE OLIVEIRA, UFV; HÉRCIA STAMPINI DUARTE MARTINO, UFV; CERES MATTOS DELLA LUCIA, UFV.
Título: | Nutritional content, amino acid profile, and protein properties of edible insects (Tenebrio molitor and Gryllus assimilis) powders at different stages of development.
Ano de publicação: | 2024
Fonte/Imprenta: | Journal of Food Composition and Analysis, v. 125, 105804M, 2024.
DOI: | https://doi.org/10.1016/j.jfca.2023.105804
Idioma: | Inglês
Notas: | early acess 2023.
Conteúdo: | Insects have great potential as ingredients for industrial purposes, providing good technological properties. This study aimed to characterize powders of Tenebrio molitor and Gryllus assimilis at two developmental stages for potential use in human nutrition. The insect powders were analyzed for their proximate composition, mineral content, carotenoids, vitamins C and E, riboflavin, niacin, amino acid profile, in vitro protein digestibility, solubility as a function of pH, foam-forming, and water and oil-holding capacity. Both powders were excellent sources of proteins (ranging from 57.36 % to 67.97 %), phosphorus (512.00–732 mg/100 g), copper (1.45–3.01 mg/100 g), iron (5.41–8.41 mg/100 g), zinc (11.62–25.57 mg/100 g), manganese (1.63–8.08 mg/100 g), good sources of magnesium (84.00–180.00 mg/100 g), and sources of potassium (624.00–820.00 mg/100 g), and niacin (1.88–3.21 mg/100 g). The proteins showed good digestibility (84.48–92.53 %) and increased solubility in alkaline pH (∼11). Lysine was identified as the limiting amino acid for both species analyzed (EAAS: 0.55–0.79). The development stage of the insects influenced their nutritional content, amino acid profile, and functional protein properties. The data obtained support the potential use of these insect powders on a large scale and contribute to selecting the development stage with the best nutritional composition.
Palavras-Chave: | Black field cricket; Entomophagy; Insects as food; Nutritional profile; Protein digestibility; Protein quality evaluation; Yellow mealworm.
Thesaurus Nal: | Edible insects; Food composition; Food technology.
Categoria do assunto: | --
Registro original: | Embrapa Agroindústria de Alimentos (CTAA)
Exemplares: | CTAA - (15646-1) - UPC - AP - DD -  -  -  - DIS