Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/43475 |
Resumo: | For food applications, the processing conditions applied to edible insects should present low energy requirements and environmental impact, while also assuring high quality and safety. The main goal of this study was to assess how different blanching, storage and drying conditions influence the quality and safety of Tenebrio molitor larvae. The different operations included blanching treatments (water-immersion or steaming), post-blanching storage (freezing or refrigeration) and drying methods (oven, microwave or freeze dryer). To monitor the impact on the quality of T. molitor dry matter content, water activity (aw), color and macro-nutrient composition were evaluated, while microbiological analyses were performed to assess the impacts on quality and safety. Blanching, particularly immersion-blanching, improved the lightness of the larvae, both before and after drying. Both blanching treatments reduced the Total Viable Count (TVC) and Enterobacteriaceae loads. Regarding the drying methods, freeze drying led to the best color conservation, while drying with an oven led to the lowest moisture content and aw. The application of drying methods further contributed to the reduction of TVC and Enterobacteriaceae, assuring low loads even after 3 months of storage, with the freeze dryer resulting in the lowest reductions, including an increase in yeast and mold count. |
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Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvaeColorEntomophagyMacro-nutrient compositionMicrobial safetySteamFor food applications, the processing conditions applied to edible insects should present low energy requirements and environmental impact, while also assuring high quality and safety. The main goal of this study was to assess how different blanching, storage and drying conditions influence the quality and safety of Tenebrio molitor larvae. The different operations included blanching treatments (water-immersion or steaming), post-blanching storage (freezing or refrigeration) and drying methods (oven, microwave or freeze dryer). To monitor the impact on the quality of T. molitor dry matter content, water activity (aw), color and macro-nutrient composition were evaluated, while microbiological analyses were performed to assess the impacts on quality and safety. Blanching, particularly immersion-blanching, improved the lightness of the larvae, both before and after drying. Both blanching treatments reduced the Total Viable Count (TVC) and Enterobacteriaceae loads. Regarding the drying methods, freeze drying led to the best color conservation, while drying with an oven led to the lowest moisture content and aw. The application of drying methods further contributed to the reduction of TVC and Enterobacteriaceae, assuring low loads even after 3 months of storage, with the freeze dryer resulting in the lowest reductions, including an increase in yeast and mold count.Veritati - Repositório Institucional da Universidade Católica PortuguesaRibeiro, José CarlosMarques, João PedroFernandes, Tânia R.Pintado, Manuela EstevezCarvalho, Susana M. P.Cunha, Luís Miguel2024-01-03T17:43:51Z2024-01-012024-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/43475eng0023-643810.1016/j.lwt.2023.11564685180370662001138032400001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-30T01:35:57Zoai:repositorio.ucp.pt:10400.14/43475Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:30:52.468873Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
title |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
spellingShingle |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae Ribeiro, José Carlos Color Entomophagy Macro-nutrient composition Microbial safety Steam |
title_short |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
title_full |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
title_fullStr |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
title_full_unstemmed |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
title_sort |
Effect of blanching, storage and drying conditions on the macro-composition, color and safety of mealworm Tenebrio molitor larvae |
author |
Ribeiro, José Carlos |
author_facet |
Ribeiro, José Carlos Marques, João Pedro Fernandes, Tânia R. Pintado, Manuela Estevez Carvalho, Susana M. P. Cunha, Luís Miguel |
author_role |
author |
author2 |
Marques, João Pedro Fernandes, Tânia R. Pintado, Manuela Estevez Carvalho, Susana M. P. Cunha, Luís Miguel |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Ribeiro, José Carlos Marques, João Pedro Fernandes, Tânia R. Pintado, Manuela Estevez Carvalho, Susana M. P. Cunha, Luís Miguel |
dc.subject.por.fl_str_mv |
Color Entomophagy Macro-nutrient composition Microbial safety Steam |
topic |
Color Entomophagy Macro-nutrient composition Microbial safety Steam |
description |
For food applications, the processing conditions applied to edible insects should present low energy requirements and environmental impact, while also assuring high quality and safety. The main goal of this study was to assess how different blanching, storage and drying conditions influence the quality and safety of Tenebrio molitor larvae. The different operations included blanching treatments (water-immersion or steaming), post-blanching storage (freezing or refrigeration) and drying methods (oven, microwave or freeze dryer). To monitor the impact on the quality of T. molitor dry matter content, water activity (aw), color and macro-nutrient composition were evaluated, while microbiological analyses were performed to assess the impacts on quality and safety. Blanching, particularly immersion-blanching, improved the lightness of the larvae, both before and after drying. Both blanching treatments reduced the Total Viable Count (TVC) and Enterobacteriaceae loads. Regarding the drying methods, freeze drying led to the best color conservation, while drying with an oven led to the lowest moisture content and aw. The application of drying methods further contributed to the reduction of TVC and Enterobacteriaceae, assuring low loads even after 3 months of storage, with the freeze dryer resulting in the lowest reductions, including an increase in yeast and mold count. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-01-03T17:43:51Z 2024-01-01 2024-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/43475 |
url |
http://hdl.handle.net/10400.14/43475 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2023.115646 85180370662 001138032400001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799136790430351360 |