This book draws on a wide range of scientific research on the contribution that insects make to ecosystems, diets, food security and livelihoods in both developed and developing countries.

/pdf/edible-insects-future-prospects-for-food-and-feed-security-l4wwbjrpgl.pdf

Edible insects: future prospects for food and feed security

Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.

Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties

Insects, a traditional food in many parts of the world, are highly nutritious and especially rich in proteins and thus represent a potential food and protein source. A compilation of 236 nutrient compositions in addition to amino acid spectra and fatty acid compositions as well as mineral and vitamin contents of various edible insects as derived from literature is given and the risks and benefits of entomophagy are discussed. Although the data were subject to a large variation, it could be concluded that many edible insects provide satisfactorily with energy and protein, meet amino acid requirements for humans, are high in MUFA and/or PUFA, and rich in several micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium, and zinc as well as riboflavin, pantothenic acid, biotin, and in some cases folic acid. Liabilities of entomophagy include the possible content of allergenic and toxic substances as well as antinutrients and the presence of pathogens. More data are required for a thorough assessment of the nutritional potential of edible insects and proper processing and decontamination methods have to be developed to ensure food safety.

https://thepaleodiet.com/wp-content/uploads/2014/07/2013-Rumpold-Nutritional-composition.pdf

Nutritional composition and safety aspects of edible insects

Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

Clinical Biochemistry of Domestic Animals

The current concern for fat intake in western countries has raised the question of the individual fatty acid (FA) impact on health. This important issue has strengthened the awareness of nutritionists and food manufacturers for the control of the FA profile of food products. The aim of this review is to provide a classification of the FA profiles of 80 vegetable oil sources, according to their nutritional potential. The first part of the review focuses on lipoprotein metabolism, and on the impact of each dietary FA on blood lipid composition (LDL-cholesterol, HDL-cholesterol and circulating triacylglycerols). In the second part of the review, the oil sources are clustered by similar FA profiles, and the classification is discussed with regard to the individual FA action on blood lipid composition. Apart from the major vegetable seeds, the clustering highlighted some interesting nutritional oil sources containing mainly α-linolenic acid (camelina, linseed, perilla and stock oils), or interesting amounts of the two essential FA (purslane, chia, raspberry seed, sea buckthorn seed and salicorn oils). Furthermore, this classification provides a useful tool for the formulation of the FA profile of food products.

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Protein hydrolysates from salmon heads were obtained by enzymatic treatment with Alcalase(r) 2.4L. Response surface methodology (RSM) allowed optimization of temperature, enzyme/substrate, and pH leading to various hydrolysates (11.5% to 17.3% hydrolysis degree [DH]) and protein recovery ranging from 47% to 70%. Size exclusion chromatography of hydrolysates showed that small peptides increased only at high DH. The nitrogen solubility index (NSI) of hydrolysates was higher than 75% over a wide range of pH values, whereas hydrolysates with high DH had the best solubility. Emulsifying capacity, emulsion stability, and fat absorption capacity were better when DH was low.

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Fresh salmon heads were submitted to controlled proteolysis using food-grade commercial enzymes (Alcalase®, Neutrase® and Protamex™). The release of oil under mild conditions (60°, 2 h) compared favourably with organic solvent extraction (19.8% vs. 21.5%). Lipids extracted by solvent and lipids resulting from enzymatic processes displayed a similar content of PUFA (about 35%), mainly eicosapentaenoic acid (EPA; 8.4% vs. 7.7%) and docosahexaenoic acid (DHA; 12.1% vs. 11.9%). Thin-layer chromatography (TLC-FID Iatroscan) showed that the polar lipid fraction accounted for 55% of total lipids (phosphatidylethanolamine, 20.7%; phosphatidylcholine, 14.8%). Salmon head phospholipids may be more effective carriers of highly unsaturated fatty acids to specific tissues than triacylglycerols, as shown by their content in EPA (10.3 and 6.9%, respectively) and DHA (33.1 and 9.1%, respectively).

Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes

Commercial proteases (Alcalase®, Neutrase®, and Flavourzyme™) were tested for their ability to release the oil content of marine by-products (salmon heads). The amount of oil (17%) obtained after 2 hours was close to that obtained by the chemical extraction method (20%). Lipolysis of the oil was carried out with Novozym SP398 to obtain a mixture of free fatty acids and acylglycerols (24 hours 45% hydrolysis). The mixture was filtered on a hydrophobic membrane to discriminate between high melting saturated fatty acids and low melting acylglycerols. The sum of total polyunsaturated fatty acids increased from 41.6% in the crude oil to 46.5% in the permeate. The docosahexaenoic acid content increased from 9.9% to 11.6%, and the eicosapentaenoic acid changed from 3.6% to 5.6%. Data from differential scanning calorimetry DSC and from thin layer chromatography coupled with flame ionization detection (TLC-FID) differed significantly between permeate and retentate. A re-esterification of the free fatty acids in the permeate with Lipozyme IM was carried out to increase the amount of long chain acylglycerols.

Proteolytic Extraction of Salmon Oil and PUFA Concentration by Lipases

The objective of this paper is to present the beneficial aspects of some insects consumed in sub-Saharan Africa, based on examples of insects consumed in Cameroon, to present their potential as sources of lipids and essential fatty acids In Africa, termites, larvae of raphia weevil, caterpillars, crickets, bees, maggots, butterflies, weevil, etc are significant sources of food These insects belong mainly to the orders of : Isoptera, Orthoptera, Dictyoptera, Coleoptera, Hymenoptera, Lepidoptera and Diptera Depending on the species, insects are rich in proteins, minerals (K, Ca, Mg, Zn, P, Fe) and/or vitamins (thiamine/B1, riboflavine/B2, pyridoxine/B6, acid pantothenic, niacin) The composition of oils extracted from the following six insects consumed in Cameroon was investigated : larvaes of raphia weevil (Rhynchophorus phoenicis), crickets (Homorocoryphus nitidulus), grasshopper (Zonocerus variegates), termites (Macrotermes sp), a variety of caterpillars (Imbrasia sp) and an unidentified caterpillar from the forest (UI carterpillar) The extraction yields of oil were 5375%, 6725%, 912%, 4935%, 2444% and 2017% respectively for raphia weevil larvae, crickets, devastating crickets, termites, Imbrasia and UI caterpillar The oil from raphia weevil mainly contains 3760% of palmitoleic acid and 4546% of linoleic acid The oil from crickets is principally made up of palmitoleic acid (2759%), linoleic acid (4563%) and α-linolenic acid (1619%) The oil from grasshoppers is composed of palmitoleic acid (2383%), oleic acid (1071%), linoleic acid (2107%), α-linolenic acid (1476%) and γ-linolenic acid (2254%) The main components of termite oil are : palmitic acid (3047%), oleic acid (4752%) and linoleic acid (879%) Palmitic acid (3608%) and linolenic acid (3801%) are the two dominant fatty acids of Imbrasia oil As Imbrasia oil, UI caterpillar oil is composed of palmitic acid (3080%) and linolenic acid (4179%) Stearic acid (704%), oleic acid (856%) and linoleic acid (659%) are also present These results show that these insects are considerable sources of fat Their oils are rich in polyunsaturated fatty acids, of which essential fatty acids are linoleic and linolenic acids The ratio PUFA/SFA, in the majority of cases is higher than 08, associated with desirable levels of cholesterol

Jacques Fanni

Papers

Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential

Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates

Analysis of lipids extracted from salmon (Salmo salar) heads by commercial proteolytic enzymes

Proteolytic Extraction of Salmon Oil and PUFA Concentration by Lipases

Oils of insects and larvae consumed in Africa: potential sources of polyunsaturated fatty acids