Study of the effect of feeding Tenebrio molitor larvae during their rearing on their growth, nutritional profile, value and safety of the produced flour

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-09-19 DOI:10.1016/j.fochx.2024.101838

Konstantina Papastavropoulou , Anastasia Koupa , Evangelia Kritikou , Marios Kostakis , Sofia Dervisoglou , Andreas Roussos , Dionysios Perdikis , Nikolaos S. Thomaidis , Emel Oz , Fatih Oz , Charalampos Proestos , Haizhou Wu

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Abstract

Science and food industry must strive to ensure and improve edible insect's benefits, and especially their safety and nutritional value. This study investigated how various food substrates used in the rearing of Tenebrio molitor larvae influence their growth, the safety of the larvae, and the nutritional quality of the resulting flour. The main findings indicate that all samples showed significant differences in their nutritional profile, larval characteristics, and heavy metal content. Regarding the content of protein, fat and fiber it ranges from 44.1 to 51.8 %, 28.6–34.8 % and 10.5–14.9 %, respectively. These results suggest that insect diet is a very crucial parameter that can affect all that factors and must be taken into account, especially when they are intended as raw materials to be used for food production.

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研究在饲养期间喂食褐飞虱幼虫对其生长、营养成分、价值和所产面粉安全性的影响

科学和食品工业必须努力确保和提高食用昆虫的效益，尤其是其安全性和营养价值。本研究调查了用于饲养褐飞虱幼虫的各种食品基质如何影响幼虫的生长、幼虫的安全性以及所得面粉的营养质量。主要研究结果表明，所有样品在营养成分、幼虫特征和重金属含量方面都存在显著差异。蛋白质、脂肪和纤维含量分别为 44.1%-51.8%、28.6%-34.8% 和 10.5%-14.9%。这些结果表明，昆虫的食性是一个非常关键的参数，会影响所有因素，必须加以考虑，尤其是当它们被用作食品生产的原材料时。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.