Nutrient profiles and browning control of wasp larvae

IF 4.7 3区农林科学 Q1 ENTOMOLOGY

Journal of Insects as Food and Feed Pub Date : 2024-06-14 DOI:10.1163/23524588-20230136

K. Wang, H. Zhu, X. Chen, J. Qiao, G. Huang, E. Haubruge, J. Dong, H. Zhang

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Abstract

Entomophagy, the practice of consuming insects, has long been recognized as a sustainable and renewable source of food. This study aimed at assessing the nutritional value of three species of wasp larvae (Provespa barthelemyi, Vespa mandarinia, and V. velutina) and explore effective strategies to address enzymatic browning during processing. The study reveals that wasp larvae exhibit considerable potential as a dietary resource, primarily due to their high protein content, more than 50% of the total dry matter. Remarkably, the presence of vitamin B2 in wasp larvae was unexpectedly high, with an average concentration of 2.20 mg/100 g. Additionally, enzymatic browning process in wasp larvae is closely associated with phenol oxidase (PO) activity. The simultaneous treatment of ascorbic acid at a concentration of 0.2% (w/v) and high hydrostatic pressure at 300 MPa significantly inhibited PO activity. Notably, the combined treatment exhibited a certain degree of efficacy in retaining the taste and texture of the larvae. To the best of our knowledge, this study pioneers the novel combined treatment aimed at mitigating browning in wasp larvae. Overall, our research reveals that wasp larvae boast a wealth of nutritional components, rendering them as a new resource food. Our research also provides an innovative approach for wasp processing.

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黄蜂幼虫的营养成分和褐变控制

长期以来，人们一直认为昆虫食性是一种可持续和可再生的食物来源。本研究旨在评估三种黄蜂幼虫（Provespa barthelemyi、Vespa mandarinia 和 V. velutina）的营养价值，并探索在加工过程中解决酶褐变的有效策略。研究发现，黄蜂幼虫作为一种膳食资源具有相当大的潜力，这主要是由于其蛋白质含量高，超过总干物质的 50%。此外，黄蜂幼虫的酶促褐变过程与酚氧化酶（PO）活性密切相关。同时使用浓度为 0.2%（w/v）的抗坏血酸和 300 兆帕的高静水压可显著抑制酚氧化酶的活性。值得注意的是，联合处理在一定程度上保留了幼虫的味道和口感。据我们所知，这项研究开创了旨在减轻黄蜂幼虫褐变的新型综合处理方法。总之，我们的研究揭示了黄蜂幼虫拥有丰富的营养成分，使其成为一种新的资源食品。我们的研究还为黄蜂加工提供了一种创新方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Insects as Food and Feed Agricultural and Biological Sciences-Insect Science

CiteScore

7.00

自引率

17.60%

发文量

133

期刊介绍： The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.