Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars
Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that could improve microbiological safety as well as con...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/4/702 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849718975854804992 |
|---|---|
| author | Francesca Coppola Silvia Jane Lombardi Patrizio Tremonte |
| author_facet | Francesca Coppola Silvia Jane Lombardi Patrizio Tremonte |
| author_sort | Francesca Coppola |
| collection | DOAJ |
| description | Insect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that could improve microbiological safety as well as consumer acceptability. In this regard, the antimicrobial activity of <i>Alphitobius diaperinus</i> and <i>Tenebrio molitor</i> meals against surrogate strains of Gram-positive (<i>Listeria monocytogenes</i>) and Gram-negative (<i>Escherichia coli</i>) pathogenic bacteria and mycotoxin-producing fungi (<i>Penicillium expansum</i>) was evaluated. Minimum inhibitory concentration values of between 3.12 mg/mL vs. <i>Listeria innocua</i> and 12.50 mg/mL vs. <i>Escherichia coli</i> were found. Based on this finding, a model food was developed also considering consumer acceptance. Statistical analysis of food preferences showed that nutritional and sustainability claims were the independent variables of greatest interest. Therefore, waste or by-products from other food chains were selected as co-ingredients for sustainability, nutritional, and sensory claims. Analysis of the chemical composition showed that the insect bar-style snack qualifies as a “high-protein” food, as protein provides more than 20% of the energy value. Based on the moisture (30%) and water activity (0.77) values, the bar could be classified as an intermediate-moisture food. The challenge test showed that the insect meal prevented the proliferation of intentionally added undesirable microorganisms. Conclusively, the findings complement the knowledge on the antimicrobial activities of insect meals, offering new possibilities for their use as natural preservative ingredients with nutritionally relevant properties. |
| format | Article |
| id | doaj-art-9e289f30d0a943c0a3fcb64b822fdf95 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-9e289f30d0a943c0a3fcb64b822fdf952025-08-20T03:12:14ZengMDPI AGFoods2304-81582025-02-0114470210.3390/foods14040702Edible Insect Meals as Bioactive Ingredients in Sustainable Snack BarsFrancesca Coppola0Silvia Jane Lombardi1Patrizio Tremonte2Institute of Food Science, Italian National Research Council, Via Roma 64, 83100 Avellino, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis snc, 86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis snc, 86100 Campobasso, ItalyInsect metabolites are known for their preservative potential, but the time-consuming and unsustainable extraction process compromises their transferability. This study aimed to identify user-friendly solutions based on the use of insect meals that could improve microbiological safety as well as consumer acceptability. In this regard, the antimicrobial activity of <i>Alphitobius diaperinus</i> and <i>Tenebrio molitor</i> meals against surrogate strains of Gram-positive (<i>Listeria monocytogenes</i>) and Gram-negative (<i>Escherichia coli</i>) pathogenic bacteria and mycotoxin-producing fungi (<i>Penicillium expansum</i>) was evaluated. Minimum inhibitory concentration values of between 3.12 mg/mL vs. <i>Listeria innocua</i> and 12.50 mg/mL vs. <i>Escherichia coli</i> were found. Based on this finding, a model food was developed also considering consumer acceptance. Statistical analysis of food preferences showed that nutritional and sustainability claims were the independent variables of greatest interest. Therefore, waste or by-products from other food chains were selected as co-ingredients for sustainability, nutritional, and sensory claims. Analysis of the chemical composition showed that the insect bar-style snack qualifies as a “high-protein” food, as protein provides more than 20% of the energy value. Based on the moisture (30%) and water activity (0.77) values, the bar could be classified as an intermediate-moisture food. The challenge test showed that the insect meal prevented the proliferation of intentionally added undesirable microorganisms. Conclusively, the findings complement the knowledge on the antimicrobial activities of insect meals, offering new possibilities for their use as natural preservative ingredients with nutritionally relevant properties.https://www.mdpi.com/2304-8158/14/4/702<i>Alphitobius diaperinus</i><i>Tenebrio molitor</i><i>Listeria</i><i>Escherichia coli</i><i>Penicillium expansum</i>biopreservation |
| spellingShingle | Francesca Coppola Silvia Jane Lombardi Patrizio Tremonte Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars Foods <i>Alphitobius diaperinus</i> <i>Tenebrio molitor</i> <i>Listeria</i> <i>Escherichia coli</i> <i>Penicillium expansum</i> biopreservation |
| title | Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars |
| title_full | Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars |
| title_fullStr | Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars |
| title_full_unstemmed | Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars |
| title_short | Edible Insect Meals as Bioactive Ingredients in Sustainable Snack Bars |
| title_sort | edible insect meals as bioactive ingredients in sustainable snack bars |
| topic | <i>Alphitobius diaperinus</i> <i>Tenebrio molitor</i> <i>Listeria</i> <i>Escherichia coli</i> <i>Penicillium expansum</i> biopreservation |
| url | https://www.mdpi.com/2304-8158/14/4/702 |
| work_keys_str_mv | AT francescacoppola edibleinsectmealsasbioactiveingredientsinsustainablesnackbars AT silviajanelombardi edibleinsectmealsasbioactiveingredientsinsustainablesnackbars AT patriziotremonte edibleinsectmealsasbioactiveingredientsinsustainablesnackbars |