Is edible insect as a novel food digestible?
This work deals with the digestibility of a selected species of edible insect - mealworm (larvae) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae considering its optimum digestibility by human. The digesti...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2019-06-01
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| Series: | Potravinarstvo |
| Subjects: | |
| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088 |
| _version_ | 1818029436825501696 |
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| author | Martin Adámek Jiří Mlček Anna Adámková Marie Borkovcová Martina Bednářová Tünde Juríková Zuzana Musilová Oldřich Faměra |
| author_facet | Martin Adámek Jiří Mlček Anna Adámková Marie Borkovcová Martina Bednářová Tünde Juríková Zuzana Musilová Oldřich Faměra |
| author_sort | Martin Adámek |
| collection | DOAJ |
| description | This work deals with the digestibility of a selected species of edible insect - mealworm (larvae) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae considering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homogenized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in-vitro, ranged from 81% for roasted specimens to 91.5% for culinary unprocessed insect. Similarly, the digestibility of nitrogenous substances of homogenized insect samples using this combination of enzymes ranged from 24.2% for roasted specimens to 80.2% for culinary unprocessed samples. The work showed the dependence of the digestibility of the mealworm larvae on the culinary treatment - the increasing heat load of the sample reduced the digestibility. Furthermore, it proved the effect of the digestive enzyme on the digestibility of the insect sample. |
| first_indexed | 2024-12-10T05:19:40Z |
| format | Article |
| id | doaj.art-c9270db649dc4f838f3bfa87b19ad198 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-10T05:19:40Z |
| publishDate | 2019-06-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-c9270db649dc4f838f3bfa87b19ad1982022-12-22T02:00:50ZengHACCP ConsultingPotravinarstvo1337-09602019-06-0113147047610.5219/1088805Is edible insect as a novel food digestible?Martin Adámek0https://orcid.org/0000-0002-8668-863XJiří Mlček1https://orcid.org/0000-0002-5753-8560Anna Adámková2Marie Borkovcová3Martina Bednářová4Tünde Juríková5https://orcid.org/0000-0002-8286-8262Zuzana Musilová6Oldřich Faměra7Brno University of Technology, Faculty of Electrical Engineering and Communication, Department of Microelectronics, Technická 3058/10, 616 00 Brno, Czech Republic, Tel.: +420541146136Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420576033030Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420576031592Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech Republic, Tel.: +420 545 133 356Mendel University in Brno, Department of Information Technology, Zemědělská 1, 613 00 Brno, Czech Republic, Tel.: +420545132736Constantine the Philosopher University in Nitra, Faculty of Central European Studies, Institute for teacher training, 949 74 Nitra, Slovakia, Tel.: +421376408855Tomas Bata University in Zlin, Faculty of Technology, Department of Food Analysis and Chemistry, Vavreckova 275, 760 01 Zlin, Czech RepublicCzech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Department of Food Science, Kamýcká 129, 165 21 Praha 6 ”“ Suchdol, Czech Republic, Tel.: +420224383508This work deals with the digestibility of a selected species of edible insect - mealworm (larvae) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae considering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homogenized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in-vitro, ranged from 81% for roasted specimens to 91.5% for culinary unprocessed insect. Similarly, the digestibility of nitrogenous substances of homogenized insect samples using this combination of enzymes ranged from 24.2% for roasted specimens to 80.2% for culinary unprocessed samples. The work showed the dependence of the digestibility of the mealworm larvae on the culinary treatment - the increasing heat load of the sample reduced the digestibility. Furthermore, it proved the effect of the digestive enzyme on the digestibility of the insect sample.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088digestibilitymealwormculinary treatmentsenzymesnitrogenous substances |
| spellingShingle | Martin Adámek Jiří Mlček Anna Adámková Marie Borkovcová Martina Bednářová Tünde Juríková Zuzana Musilová Oldřich Faměra Is edible insect as a novel food digestible? Potravinarstvo digestibility mealworm culinary treatments enzymes nitrogenous substances |
| title | Is edible insect as a novel food digestible? |
| title_full | Is edible insect as a novel food digestible? |
| title_fullStr | Is edible insect as a novel food digestible? |
| title_full_unstemmed | Is edible insect as a novel food digestible? |
| title_short | Is edible insect as a novel food digestible? |
| title_sort | is edible insect as a novel food digestible |
| topic | digestibility mealworm culinary treatments enzymes nitrogenous substances |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088 |
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