Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes
The yellow mealworm (<i>Tenebrio molitor</i> L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be a...
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MDPI AG
2022-02-01
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| Online Access: | https://www.mdpi.com/2075-4450/13/2/166 |
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| author | Claudia Keil Sandra Grebenteuch Nina Kröncke Fenja Kulow Sebastian Pfeif Clemens Kanzler Sascha Rohn Georg Boeck Rainer Benning Hajo Haase |
| author_facet | Claudia Keil Sandra Grebenteuch Nina Kröncke Fenja Kulow Sebastian Pfeif Clemens Kanzler Sascha Rohn Georg Boeck Rainer Benning Hajo Haase |
| author_sort | Claudia Keil |
| collection | DOAJ |
| description | The yellow mealworm (<i>Tenebrio molitor</i> L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be approved by EFSA 2021 following the Novel Food Regulation. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. The focus of the present study was to analyse the chemical composition, antioxidant capacity, volatile compound profile and colouring of mealworm larvae dried in various regimes (freeze-drying, microwave drying, infrared drying, rack-oven drying and high-frequency drying). Proximate composition and fatty acid profile were similar for all dried larvae. Freeze dried larvae were predominantly marked by lipid oxidation with significantly higher peroxide values, secondary/tertiary oxidation products in the headspace GC-MS profiles and lower antioxidant capacity. High-temperature treatment in the rack oven—and to some extent also infrared or microwave drying—led to mealworm larvae darkening and the appearance of volatile Maillard secondary products such as 2-methylpropanoic acid, 2-/3-methylbutanoic acid and alkylpyrazines. High-frequency drying as a new emerging technology in insect processing was the most cost-effective method with energy costs of solely 0.09 Є/kg <i>T. molitor</i> L. leading to final larval material characterized by both lipid oxidation and nonenzymatic Maillard-browning. |
| first_indexed | 2024-03-09T21:42:36Z |
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| language | English |
| last_indexed | 2024-03-09T21:42:36Z |
| publishDate | 2022-02-01 |
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| record_format | Article |
| series | Insects |
| spelling | doaj.art-d9ea555586b34900b9a6c3c1160ae0122023-11-23T20:27:15ZengMDPI AGInsects2075-44502022-02-0113216610.3390/insects13020166Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying RegimesClaudia Keil0Sandra Grebenteuch1Nina Kröncke2Fenja Kulow3Sebastian Pfeif4Clemens Kanzler5Sascha Rohn6Georg Boeck7Rainer Benning8Hajo Haase9Department of Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyInstitute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, GermanyDepartment of Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyDepartment of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyGloMic GmbH, Krampnitzer Weg 102, 14089 Berlin, GermanyInstitute of Food Technology and Bioprocess Engineering, University of Applied Sciences Bremerhaven, An der Karlstadt 8, 27568 Bremerhaven, GermanyDepartment of Food Chemistry and Toxicology, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, Straße des 17. Juni 135, 10623 Berlin, GermanyThe yellow mealworm (<i>Tenebrio molitor</i> L., Coleoptera: Tenebrionidae) is an edible insect and due to its ubiquitous occurrence and the frequency of consumption, a promising candidate for the cultivation and production on an industrial scale. Moreover, it is the first insect to be approved by EFSA 2021 following the Novel Food Regulation. Industrial production of mealworms necessitates optimized processing techniques, where drying as the first postharvest procedure is of utmost importance for the quality of the final product. The focus of the present study was to analyse the chemical composition, antioxidant capacity, volatile compound profile and colouring of mealworm larvae dried in various regimes (freeze-drying, microwave drying, infrared drying, rack-oven drying and high-frequency drying). Proximate composition and fatty acid profile were similar for all dried larvae. Freeze dried larvae were predominantly marked by lipid oxidation with significantly higher peroxide values, secondary/tertiary oxidation products in the headspace GC-MS profiles and lower antioxidant capacity. High-temperature treatment in the rack oven—and to some extent also infrared or microwave drying—led to mealworm larvae darkening and the appearance of volatile Maillard secondary products such as 2-methylpropanoic acid, 2-/3-methylbutanoic acid and alkylpyrazines. High-frequency drying as a new emerging technology in insect processing was the most cost-effective method with energy costs of solely 0.09 Є/kg <i>T. molitor</i> L. leading to final larval material characterized by both lipid oxidation and nonenzymatic Maillard-browning.https://www.mdpi.com/2075-4450/13/2/166<i>Tenebrio molitor</i> L.dryingnutrient compositionfatty acidsvolatile compoundsantioxidant capacity |
| spellingShingle | Claudia Keil Sandra Grebenteuch Nina Kröncke Fenja Kulow Sebastian Pfeif Clemens Kanzler Sascha Rohn Georg Boeck Rainer Benning Hajo Haase Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes Insects <i>Tenebrio molitor</i> L. drying nutrient composition fatty acids volatile compounds antioxidant capacity |
| title | Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes |
| title_full | Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes |
| title_fullStr | Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes |
| title_full_unstemmed | Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes |
| title_short | Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (<i>T. molitor</i> L.) under Different Drying Regimes |
| title_sort | systematic studies on the antioxidant capacity and volatile compound profile of yellow mealworm larvae i t molitor i l under different drying regimes |
| topic | <i>Tenebrio molitor</i> L. drying nutrient composition fatty acids volatile compounds antioxidant capacity |
| url | https://www.mdpi.com/2075-4450/13/2/166 |
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