Microbial and chemical stability of Acheta domesticus powder during one year storage period at room temperature
Articolo
Data di Pubblicazione:
2023
Citazione:
Microbial and chemical stability of Acheta domesticus powder during one year storage period at room
temperature / F. Marzoli, A. Tata, C. Zacometti, S. Malabusini, C. Jucker, R. Piro, A. Ricci, S. Belluco. - In: FRONTIERS IN SUSTAINABLE FOOD SYSTEMS. - ISSN 2571-581X. - 7:(2023 Apr 26), pp. 1-10. [10.3389/fsufs.2023.1179088]
Abstract:
The sustainability of food systems is of growing concern worldwide, so insects are
a growing source of animal proteins for food and feed. Among insect species, the
house cricket, Acheta domesticus, is a promising option from a sustainability point
of view. This study aimed at evaluating both microbiological and chemical stability
of A. domesticus powders during one year of storage at room temperature. Our
study was conducted on cricket powders obtained by three different processes:
drying at 80°C (P80), drying at 120°C (P120), and lyophilization (PL). Regarding
microbiological profile, the pathogens Listeria monocytogenes and Salmonella
were not detected, while total viable count and lactic acid bacteria tended to
decrease during the storage period. Bacillus cereus was detected at low counts
during the entire storage period, but only one replicate of P80 exceeded the limit
set for A. domesticus by the European Commission Implementing Regulation
2017/2470. The measured protein contents of the cricket powders immediately
after production ranged between 60.6 and 64.3%. The peroxide values were
far higher than the limit established by the EU Regulation in all samples. Higher
amounts of hexanal and pentanal were detected in P80 and P120 than in PL,
indicating that oven drying could enhance lipid oxidation. In conclusion, a
one year shelf-life can suitably be ascribed to the analyzed cricket powders from
a microbiological point of view, but lacked chemical stability and had a clear
early tendency toward rancidity. The samples dried at 120°C and lyophilized
never exceeded the limit set by European Commission for B. cereus count in A.
domesticus powder. In addition, lyophilized samples showed the lowest values of
hexanal and pentanal, the aldehydes that are primarily responsible for the rancid
smell. The oxidative status of the final products could be strongly influenced by
the powder processing, so for this reason, edible insect species-specific post-
rearing protocols should be implemented. These results open an interesting
scenario for a long period of storage of insect powder in the absence of a cold
chain, making the insect market an increasingly sustainable sector.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
edible insect; house cricket; volatile compound; fat oxidation; protein content; microbiological safety
Elenco autori:
F. Marzoli, A. Tata, C. Zacometti, S. Malabusini, C. Jucker, R. Piro, A. Ricci, S. Belluco
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