Quality variation of house cricket (Acheta domesticus) powder from Thai farms: Chemical composition, micronutrients, bioactive compounds, and microbiological safety

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-24 DOI:10.1016/j.fochx.2025.102698

Parinya Boonarsa , Apichaya Bunyatratchata , Onanong Phuseerit , Nonthanan Phonphan , Theeraphan Chumroenphat , Ananya Dechakhamphu , Pornpisanu Thammapat , Teeraporn Katisart , Sirithon Siriamornpun

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引用次数: 0

Abstract

This study assessed the quality of house cricket (Acheta domesticus) powders sourced from three farms in Thailand, focusing on composition, bioactive compounds, and microbiological safety. The powders contained high protein (59–60 g/100 g DW), lipids (19–20 g/100 g DW), and essential amino acid index (EAAI) values of 0.96–1.02. Linoleic acid was the main fatty acid (27.55–30.21 %). Mineral contents varied greatly: potassium (8424–12,095 mg/kg DW), phosphorus (6728–9753 mg/kg DW), calcium (1278–1799 mg/kg DW), and zinc (137–215 mg/kg DW). Tocopherols (α-, δ- and γ-tocopherol) and γ-oryzanol were found in all samples. There were slight variations (5–18 %) of antioxidant properties indicated by TPC, TFC, DPPH and FRAP values among the farms. All samples comply with heavy metals (arsenic, lead, mercury and tin) and microbiological safety standards. These findings support the potential of house cricket powder as a nutrient-rich and sustainable protein source suitable for future food applications, regardless of farm origin.

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来自泰国农场的家蟋蟀（Acheta domesticus）粉的质量变化：化学成分、微量营养素、生物活性化合物和微生物安全性

本研究评估了来自泰国三个农场的家蟋蟀（Acheta domesticus）粉末的质量，重点是成分、生物活性化合物和微生物安全性。蛋白质含量高（59 ~ 60 g/100 g DW），脂质含量高（19 ~ 20 g/100 g DW），必需氨基酸指数（EAAI）为0.96 ~ 1.02。亚油酸为主要脂肪酸（27.55 ~ 30.21%）。矿物质含量差异很大：钾（8424 ~ 12095 mg/kg DW）、磷（6728 ~ 9753 mg/kg DW）、钙（1278 ~ 1799 mg/kg DW）和锌（137 ~ 215 mg/kg DW）。在所有样品中均检测到生育酚（α-、δ-和γ-生育酚）和γ-谷米醇。TPC、TFC、DPPH和FRAP值显示的抗氧化性能在不同养殖场之间存在细微差异（5 - 18%）。所有样品均符合重金属（砷、铅、汞和锡）和微生物安全标准。这些发现支持了蟋蟀粉作为一种营养丰富和可持续的蛋白质来源的潜力，适合未来的食品应用，无论农场来源如何。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.