The use of black soldier fly larvae (BSFL) to valorise different organic waste streams and the subsequent use of resulting larvae as a feedstock ingredient is increasing rapidly in several regions across the globe. The lack of knowledge about several safety issues including chemical contaminants (e.g. heavy metals) seems to affect the upscaling and commercialisation of this product. This study evaluates the safety of the BSFL against chemical contaminants including heavy metals and mycotoxins in both BSFL and frass samples reared with different food waste streams (e.g. soy waste, customised bread-vegetable diet, food waste mixture, supermarket and childcare centre) from two commercial production facilities. The effect of larval instars and post-harvest treatments (e.g. blanching and drying) on the safety of the BSFL was also investigated. The concentration of heavy metals was primarily influenced by the concentration in the food waste streams. The concentration was also higher in 6th instar compared to 5th instar larvae. The effect of blanching and drying have a varied effect on the concentration of heavy metals. Mycotoxins were found to be below the limit of quantification for all samples. The outcomes of this study indicated that BSFL grown on food waste streams and the resulting frass is safe against different heavy metals analysed. The findings of this study will assist the commercial BSFL manufacturers with the identification of relevant control points to ensure the chemical safety of their products. Therefore, encourage the use of different food waste streams as feedstock for rearing BSFL.
This study investigated the effect of five different reheating methods (boiling water, steaming, low-heat microwave at 120 W, medium-heat microwave at 400 W, high-heat microwave at 800 W) on lipid oxidation of silver carp fish cake. The changes of lipid content, thiobarbituric acid (TBA) value, acid value (AV), peroxide value (POV), volatile flavour components and fatty acid composition were detected. The results indicated that products reheated with medium-heat microwave had higher lipid content, lower TBA, AV and POV value. The medium-heat and high-heat microwave reheated group had larger variety of volatile flavour substances. Moreover, the relative content of hexanal and heptanal related to unpleasant “overcooked taste” was less, and the relative content of 2-heptanone, which contributed to the reduction of fishy odour, was more in medium-heated microwave group. The content of monounsaturated fatty acids in the medium-heat microwave group was higher than other reheating methods, so as the ratio of unsaturated to saturated fatty acids. Considering all indicators, medium-heat microwave reheating is more recommended due to its inhibition of fat oxidation.
Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.
The production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by-products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by-products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio-based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value-added food products.
Pasta is a convenient and one of the widely consumed foods due to its affordability, convenience, and shelf-stability. It is generally manufactured using durum wheat semolina, known for its low glycaemic index. Considering the increasing consumption of pasta in developing and underdeveloped countries and its properties as a suitable vector for nutrient fortification, efforts have been made to supplement pasta with nutrients from different sources. Fish is considered one of the important and sustainable protein sources with higher digestibility, and efforts have been made to supplement pasta with proteins from fish and seafood. The review deals with the basic composition of pasta, its production, supplementation with fish protein and the influence of protein supplementation on the quality of pasta.
The aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, P < 0.05) at 60 min of incubation compared to 90 min. The findings suggest that vegan cheese with improved texture, meltability, and sensory properties can be developed by combining cashew, tapioca starch, coconut oil, and pea protein in a ratio of 50:25:20:10, with 1% each of carrageenan and agar, and 60% water, and incubating the mixture with 0.25% MTGase for 30 min at 40 °C.
To meet the demand for gluten-free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral-rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.
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