Papastavropoulou Konstantina, Koupa Anastasia, Kritikou Evangelia, Kostakis Marios, Dervisoglou Sofia, Roussos Andreas, Perdikis Dionysios, Thomaidis Nikolaos S, Oz Emel, Oz Fatih, Proestos Charalampos, Wu Haizhou
Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece.
Laboratory of Analytical Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15771, Athens, Greece.
Food Chem X. 2024 Sep 19;24:101838. doi: 10.1016/j.fochx.2024.101838. eCollection 2024 Dec 30.
Science and food industry must strive to ensure and improve edible insect's benefits, and especially their safety and nutritional value. This study investigated how various food substrates used in the rearing of larvae influence their growth, the safety of the larvae, and the nutritional quality of the resulting flour. The main findings indicate that all samples showed significant differences in their nutritional profile, larval characteristics, and heavy metal content. Regarding the content of protein, fat and fiber it ranges from 44.1 to 51.8 %, 28.6-34.8 % and 10.5-14.9 %, respectively. These results suggest that insect diet is a very crucial parameter that can affect all that factors and must be taken into account, especially when they are intended as raw materials to be used for food production.
科学和食品行业必须努力确保并提高食用昆虫的益处，尤其是它们的安全性和营养价值。本研究调查了用于饲养幼虫的各种食物基质如何影响其生长、幼虫的安全性以及所得面粉的营养质量。主要研究结果表明，所有样品在营养成分、幼虫特征和重金属含量方面均存在显著差异。蛋白质、脂肪和纤维的含量分别为44.1%至51.8%、28.6%至34.8%和10.5%至14.9%。这些结果表明，昆虫的饮食是一个非常关键的参数，它会影响所有这些因素，必须予以考虑，特别是当它们被用作食品生产的原材料时。
