Publication detail

Is edible insect as a novel food digestible?

ADÁMEK, M. MLČEK, J. ADÁMKOVÁ, A. BORKOVCOVÁ, M. BEDNÁŘOVÁ, M. JUŘÍKOVÁ, T. MUSILOVÁ, Z. FAMĚRA, O.

Original Title

Is edible insect as a novel food digestible?

English Title

Is edible insect as a novel food digestible?

Type

journal article in Scopus

Language

en

Original Abstract

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.

English abstract

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.

Keywords

digestibility, mealworm, culinary treatments, enzymes, nitrogenous substances

Released

28.06.2019

Publisher

HACCP Consulting

Location

Nitrianske Hrnčiarovce

Pages from

470

Pages to

476

Pages count

7

URL

BibTex


@article{BUT158996,
  author="Martin {Adámek} and Jiří {Mlček} and Anna {Adámková} and Marie {Borkovcová} and Martina {Bednářová} and Tunde {Juříková} and Zuzana {Musilová} and Oldřich {Faměra}",
  title="Is edible insect as a novel food digestible?",
  annote="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.",
  address="HACCP Consulting",
  chapter="158996",
  doi="10.5219/1088",
  howpublished="online",
  institution="HACCP Consulting",
  number="1",
  volume="13",
  year="2019",
  month="june",
  pages="470--476",
  publisher="HACCP Consulting",
  type="journal article in Scopus"
}