12 research outputs found
Organic Edible Insects—What Would It Take?
No full textEdible insect farming represents a promising sector focused on producing sustainable and nutritional food and feed. Compared to conventionally farmed animals, insects are more sustainable, thanks to lower greenhouse gas emissions, efficient bioconversion, and minimal space requirements. These characteristics make edible insect farming remarkably eco-friendly: this concept aligns with the core principles of the organic supply chain. However, current organic regulations do not yet include insects. This review investigates various aspects of edible insect rearing to better understand how an “organic edible insect farm” could be established. Nine insect species that have been authorized as ingredients for the production of either food or feed were included, such as Hermetia illucens, Musca domestica, Tenebrio molitor, Alphitobius diaperinus, Locusta migratoria, Gryllodes sigillatus, Gryllus assimilis, Acheta domesticus, and Bombyx mori. Among the evaluated features of insect farming, insect welfare and the use of chemical substances (such as veterinary drugs and pesticides) are thoroughly examined in the literature review. These represent the most significant challenges given the scarce knowledge both on the well-being of insects, currently identified as non-sentient beings, and on the degradation and metabolism of drugs or pesticides that could harm the animals but also undermine consumer safety
Contamination of <i>Zophobas morio</i> Larvae Rearing Substrate with <i>Listeria monocytogenes</i>: A Preliminary Study
No full textThe interest in edible insects is continuously increasing due to their environmental, nutritional, and productive features. The aim of this study was to evaluate the effects and survival of Listeria monocytogenes in Zophobas morio rearing, using two different bacterial loads (2 and 6 log CFU/g). We also considered the effect of washing, fasting, and cooking treatments on the larvae. During the experimental trial, no mortality was observed among the larvae. The L. monocytogenes loads decreased over time, and it was below the detection limit for crates inoculated with 2 log CFU/g, while the substrate inoculated with 6 log CFU/g reached loads of 4.26 (without larvae) and 2.83 log CFU/g (with larvae). Due to the absence of L. monocytogenes in the larvae on day seven, it was not possible to assess the fasting treatment or the washing and the cooking. However, when looking at the total microbial count, significant effects were revealed for all treatments. The unfasted larvae showed no effect of washing, while the total microbial counts decreased after washing in the fasted larvae. This proves that fasting is a good treatment in terms of hygiene assurance for the consumer
Behaviour of Staphylococcus aureus in the Rearing Substrate of Tenebrio molitor Larvae
No full textTenebrio molitor (mealworm) is one of the most promising insect species to produce sustainable feed and food with high nutritional value. Insects may harbour microorganisms both in the gut and on the exoskeleton originating from the rearing environment. Staphylococcus aureus is a pathogenic microorganism frequently involved in food poisoning due to its enterotoxin production. This study aimed to evaluate the S. aureus growth and enterotoxins production following an experimental inoculation into the T. molitor rearing substrate (about 7 log CFU/g). Analyses on the substrate and larvae were performed over a testing period of seven days. The microbial population dynamics were also evaluated through total viable count and lactic acid bacteria count. The effects of fasting, washing, and cooking on the microbial loads of mealworms were evaluated. The results highlighted that mealworms and substrates can maintain their microbial loads of S. aureus over the tested period. Moreover, fasting and washing were generally not able to significantly reduce (p-value > 0.05) S. aureus count in mealworms. On the other hand, cooking significantly reduced (p-value < 0.001) the microbial load in almost all cases. No production of enterotoxins was revealed during the trial. Therefore, microbiological risks can be reduced by a wise choice of substrate, appropriate control measures, and thermal treatment of larvae
Evaluation of the Synergistic Antimicrobial Activity of Essential Oils and Cecropin A Natural Peptide on Gram-Negative Bacteria
No full textIn an era dominated by the phenomenon of antibiotic resistance, it is increasingly important to look for alternatives to synthetic antibiotics. In light of these considerations, the synergistic use of essential oils and Antimicrobial Peptides (AMPs) seems a viable strategy. In this study, we assessed the Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC) and Fractional Inhibitory Concentration (FIC) of three Essential Oils (EOs): winter savory (Satureja montana), bergamot (Citrus bergamia) and cinnamon (Cinnamomum zeylanicum) and of the insect antimicrobial peptide Cecropin A (CecA), alone and in combination with EOs, against two Gram-negative ATCC bacterial strains: Escherichia coli and Salmonella enterica serovar Typhimurium. The MIC results showed that winter savory EO (SmEO) and cinnamon EO (CzEO) exhibited the strongest antibacterial activity against both bacterial strains, whereas bergamot EO (CbEO) and CecA demonstrated comparatively lower antibacterial efficacy. These results were also confirmed by the MBC values. The FIC Indices (FICI) revealed that the most effective synergies were observed with the combinations SmEO/CzEO and SmEO/CbEO against E. coli, while against S. enterica Typhimurium the best combinations were CbEO/CzEO and SmEO/CzEO. Regarding CecA, although it was not the most efficient agent either individually or in combination, it is noteworthy that, when combined, it exhibited antibacterial activity even at a 1:64 dilution
Sostenibilità dell’allevamento di insetti edibili alimentati con sottoprodotti: aspetti zootecnici e nutrizionali
No full textL’oggetto della tesi ha riguardato l’allevamento di larve appartenenti alla specie Hermetia illucens con diete sperimentali. La prova ha avuto luogo presso il Laboratorio di Entomocolture del CiRAA (Centro di Ricerche Agro – Ambientali “Enrico Avanzi” – Università di Pisa).
Al fine di formulare le diete sperimentali, sono stati reperiti presso un supermercato situato nella provincia di Livorno dei sottoprodotti alimentari che sono stati trasformati in substrati per l’allevamento delle larve.
I prodotti invenduti recuperati dai reparti ortofrutta e latticini sono serviti alla formulazione tre substrati: uno di controllo costituito da un mix di frutta e verdura; uno denominato F25, composto da un 75% da controllo e un 25% da latticini; e uno denominato Y25, composto da un 75% di controllo e un 25% di yogurt.
Inizialmente, le uova di H. illucens sono state messe a schiudere sul substrato di controllo, dopodiché, raggiunta l’età di dieci giorni, le larve emerse sono state setacciate e posizionate nei substrati precedentemente descritti, allevandole ad una temperatura di 27 ± 1 °C e ad una umidità relativa di circa il 50%.
Ogni teca è stata preparata con le stesse quantità di larve e substrato. Durante tutta la fase di allevamento i pesi medi delle larve sono stati registrati al fine di calcolare gli indici di accrescimento, conversione alimentare e dell’azoto.
Alla comparsa delle prime prepupe, le larve sono state setacciate dal frass, entrambi campionati conservati a -18°C per poterne poi determinare le caratteristiche chimiche, quali: sostanza secca, estratto etereo, proteine grezze e ceneri.
Le proteine sono state analizzate attraverso il metodo Kjeldahl, la sostanza secca mediate essiccazione in stufa statica a 110°C, l’estratto etereo attraverso lo strumento Soxtec e le ceneri mediante incenerimento in muffola a 565°C.
Dai risultati ottenuti in termini di performance di crescita e di composizione chimica, le larve che sono state allevate sul substrato contente il 25% di formaggio hanno dato i risultati migliori.
Oltre ad un miglior substrate reduction, rispetto alle altre larve, hanno riportato una percentuale di sostanza secca, proteine e ceneri maggiore, un ECI più elevato, un miglior accrescimento medio giornaliero e l’FCR più basso.
Facendo un confronto con i risultati ottenuti da sperimentazioni simili presenti in letteratura possiamo affermare che le larve di Hermetia illucens possiedono un’ottima capacità nel degradare substrati a base di frutta e vegetali, nonché di poter convertire in biomassa ad alto valore energetico diete che risultano povere in termini di nutrienti.
The thesis focused on the rearing of larvae belonging to the species Hermetia illucens with experimental diets. The trial took place at the Entomoculture Laboratory of CiRAA (Centre for Agro-Environmental Research "Enrico Avanzi" – University of Pisa).
To formulate the experimental diets, food by-products were obtained from a supermarket located in the province of Livorno and converted into substrates for the rearing of the larvae. Unsold products recovered from the fruit and vegetable and dairy departments were used to formulate three substrates: a control substrate consisting of a mix of fruits and vegetables; one called F25, composed of 75% control and 25% dairy products; and one called Y25, composed of 75% control and 25% yogurt.
Initially, the eggs of H. illucens were hatched on the control substrate. After reaching ten days of age, the emerged larvae were sifted and placed in the previously described substrates, rearing them at a temperature of 27 ± 1 °C and a relative humidity of about 50%.
Each container was prepared with the same quantities of larvae and substrate. Throughout the rearing phase, the average weights of the larvae were recorded to calculate growth indices, feed conversion, and nitrogen conversion.
At the appearance of the first prepupae, the larvae were sifted from the frass, both sampled and stored at -18°C to later determine their chemical characteristics, such as: dry matter, ether extract, crude protein, and ash content.
The proteins were analyzed using the Kjeldahl method, the dry matter through drying in a static oven at 110°C, the ether extract using the Soxtec instrument, and the ash content through incineration in a muffle furnace at 565°C.
From the results obtained in terms of growth performance and chemical composition, the larvae reared on the substrate containing 25% cheese showed the best results. In addition to better substrate reduction compared to the other larvae, they had a higher percentage of dry matter, proteins, and ash, a higher ECI, better average daily gain, and the lowest FCR.
Comparing these results with those from similar experiments in the literature, we can affirm that Hermetia illucens larvae possess an excellent ability to degrade fruit and vegetable-based substrates, as well as convert nutrient-poor diets into high-energy biomass
Utilizzo degli insetti nell'alimentazione del pollo da carne impatto sulle rese produttive e il benessere degli animali.
No full textValutazione e confronto di diverse pubblicazioni che hanno preso in esame l'impiego di insetti nell'alimentazione del pollo da carne (broiler) come fonte alternativa di proteine e grassi e come questo ha avuto influenze sulle performance, sull'accrescimento, sul benessere animale, sul sistema immunitario e sull'apparato gastrointestinale. Inoltre è stato preso in esame anche l'aspetto economico, ovvero quanto può essere vantaggioso per l'allevatore la scelta di sostituire una parte del mangime convenzionale a base di farina di soia e di pesce a favore degli insetti, sotto diverse forme: larve vive, larve essicate, farine, olio, ecc.
Evaluation and comparison of various publications that have examined the use of insects in the feeding of broiler chickens as an alternative source of proteins and fats and how this has influenced performance, growth, animal welfare, on the immune system and the gastrointestinal system. Furthermore, the economic aspect was also examined, i.e. how advantageous it can be for the farmer to choose to replace part of the conventional proteic source, soybean and fish meal, in favor of insects, in different forms: live larvae , dried larvae, dried ground larvae, oil, etc
What motivates consumers to accept whole and processed mealworms in their diets? A five-country study
No full textThe demand for mealworms as food is expected to increase over the coming years globally due to the recent sector development; however, consumer acceptance could vary among countries, hence, identifying drivers towards insects as food could help to develop different strategies to increase consumer acceptance, based on the location. Thus, this study aimed to explore consumers’ motivations to accept or reject whole and processed mealworms (Tenebrio molitor) in Belgium, China, Italy, Mexico, and the US (N = 3006). To reach this aim, an online survey with two open-ended questions was performed and responses were categorized into semantic groups based on their meaning. We identified what motivates consumers among different acceptance levels (“Yes, because…”, “Yes, but…”, “Maybe if…”, “No, because…”), and cross-country differences were investigated using hierarchical cluster analysis. “Healthiness” was the most frequent driver to accept whole and processed mealworms, except in Italy. “Aversion” and “dislike” were the most important barriers that led to rejecting these products across all five countries. However, some country differences exist. For example, Italian consumers often reported different motivations to either accept or reject mealworms, e.g., by giving less importance to health-related aspects and by showing more aversion towards the insect compared to the other countries. Reported reasons to reject mealworms were common between the traditional and non-traditional insect-eating countries
InsectFish—The Use of Insect Meal in the Fish Sector in Creating Farm-to-Fork Value: Chemical and Quality Characteristics of Sparus aurata Fillets Fed Hermetia illucens Larvae-Based Feed
No full textThe aquaculture sector has seen significant growth recently but also faces sustainability
challenges due to the use of fish meal and fish oil. This project explored the potential of
using partially defatted Hermetia illucens (black soldier fly) larvae meal (BSFL meal) as a
sustainable alternative to fish meal in Sparus aurata diets. The trial was conducted with
132 fish reared in six tanks and fed two aquafeeds: a standard (CTRL) and an experimental
(IF) in which fish meal was replaced (10%) with partially defatted BSFL meal. Fillets were
analysed for chemical composition, elemental composition, fatty acid (FA) profile, primary
and secondary oxidative products, cholesterol, pH and colour. Moreover, a panel of food
experts (n = 26) was involved in a discrimination sensory test (duo–trio test) on raw and
cooked fillets. The results showed no differences in chemical and physical analyses. The FA
profile of IF was characterised by a significantly higher content of lauric acid (p-value 0.009)
and myristic acid (p-value 0.049) than the CTRL ones. The panellists correctly identified
the raw samples and found differences. On the other hand, only about 50% of the assessors
correctly identified the cooked samples. The overall results suggest that partially defatted
BSFL meal may represent a valid alternative for aquafeed production that could affect the
sensory properties of raw fillets without altering their nutritional composition
Effect of high-pressure processing on physico-chemical, microbiological and sensory traits in fresh fish fillets (Salmo salar and Pleuronectes platessa)
No full textHigh-pressure (HP) treatment could lead to several advantages when applied to fish and seafood since it would affect the extension of the shelf life of this highly perishable food. In this regard, this study aimed to evaluate the effect of high-pressure treatment (500 MPa for 2 min at a temperature of 4◦C) on changes in quality on two different kinds of fresh fish fillets (Salmo salar and Pleuronectes platessa). Specifically, physico-chemical (VOCs, untargeted metabolomics spectra, pH and color), microbiological (Enterobacteriaceae, Pseudomonas spp., mesophilic and psychrotrophic bacteria) and sensory traits were evaluated at different days of refrigerated storage. From the results obtained, it is possible to state that the high pressure significantly (p ≤ 0.05) reduced microbial growth for each investigated microorganism. Regarding the colorimetric coordinates, no remarkable effects on a* and b* indices were found, while a significant effect (p = 0.01) was observed on the colorimetric index L*, making the HP-treated samples lighter than their respective controls. The sensory analysis showed that for the odor attribute, the HP treatment seems to have had a stabilizing action during shelf-life. Moreover, the treated samples obtained a better score than the respective controls (p ≤ 0.05). With regards to texture and appearance attributes, the treatment seems to have had a significant (p ≤ 0.05) effect, making the treated samples more compact and opaque than controls, therefore resulting in the loss of the characteristics of raw fish for the treated samples. Moreover, from a chemical point of view, HP treatment prevents the development of volatile sulfides and delays the formation of histamine (p ≤ 0.05). Very interestingly, the metabolomic approach revealed novel dipeptide markers for the HP procedure
Are Insect-Based Foods Healthy? An Evaluation of the Products Sold in European E-Commerce
No full textOver the past few years, edible insects have been recognised as potential “new” food sources in Western countries due to their sustainability and adaptability in the food production sector. To determine the distribution in Europe of insect-based food producers within each country, as well as the number and types of products, data from e-commerce were collected and analysed. The FoodEx2 classification was used to categorise the products. Data about the nutritional composition were recorded and the Recommended Daily Allowance (RDA) was calculated. As a result, 523 products offered by fifty-three companies located in 17 countries of Europe were found. The predominant market was based in Western Europe (55.8%), and 24 insect species were sold. Notably, four species were the most representative: Tenebrio molitor (182 products), followed by Acheta domesticus (140), Alphitobius diaperinus (54), and Locusta migratoria (34). Other species were present in lower quantities. The main commercial categories of insect-based food present in the European e-commerce were snacks, chocolate, and similar products. The results emphasise the potential benefits of incorporating insect-based food into the daily diet in terms of protein, energy, and fat intake. The RDA of the different products highlighted the importance of insects as a nutritional ingredient
