Fresh aquaculture sludge management with black soldier fly (Hermetia illucens L.) larvae: investigation on bioconversion performances.

Aquaculture solid waste (ASW) is a nutrient rich material that can pose a significant environment challenge if not properly managed. This study investigated the potential of black soldier fly (BSF) larvae in converting this waste into biomass. Five substrates comprising chicken feed supplemented with varying proportions of fresh ASW (0%, 25%, 50%, 75%, 100%) were formulated and evaluated for larval growth and waste bioconversion efficiency.

Evaluating an emerging technology-based biorefinery for edible house crickets.

Introduction: Edible insects, specifically house crickets, are expected to play an important role in the future food systems due to their rich nutritional profile, low environmental impact and growing consumer acceptance as food. Their content of proteins, lipids, chitin and phenolics offer great potential for the valorization of their biomass into nutritional end products and fractions. Furthermore, emerging food processing technologies and green solvents are relevant for improving the valorization process.

Effect of Narrowband UV-B Irradiation on the Growth Performance of House Crickets.

Indoor co-cultivation systems can answer to the need for sustainable and resilient food production systems. Rearing organisms under light-emitting diodes (LEDs) irradiation provides the possibility to control and shape the emitted light spectra. UV-B-irradiation (280-315 nm) can positively affect the nutritional composition of different plants and other organisms, whereas information on edible insects is scarce.

Chitin Isolation and Chitosan Production from House Crickets () by Environmentally Friendly Methods.

Alternative methods were evaluated for chitin isolation from Chemical demineralization was compared to fermentation with , citric acid treatment, and microwave treatment, leading to a degree of demineralization of 91.1 ± 0.3, 97.

Exploitation of Ultrasound Technique for Enhancement of Microbial Metabolites Production.

Microbial metabolites have significant impacts on our lives from providing valuable compounds for nutrition to agriculture and healthcare. Ever-growing demand for these natural compounds has led to the need for smart and efficient production techniques. Ultrasound is a multi-applicable technology widely exploited in a range of industries such as chemical, medical, biotechnological, pharmaceutical, and food processes.

Food waste valorisation and circular economy concepts in insect production and processing.

Food loss and waste are serious threats to the sustainability of our food systems. Innovative and multi-faced solutions are continuously being proposed, tested and implemented by researchers, government authorities, non-government bodies and food industries to tackle this problem of food waste. Insect-based bioconversions have been reported as a marketable solution for reducing food waste.

Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei.

The lethal effects of soundwaves on a range of microorganisms have been known for almost a century whereas, the use of ultrasound to promote or control their activity is much more recent. Moreover, the fundamental molecular mechanism influencing the behaviour of microorganisms subjected to ultrasonic waves is not well established. In this study, we investigated the influence of ultrasonic frequencies of 20, 45, 130 and 950 kHz on growth kinetics of Lactobacillus sakei.

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour.

The effects of ultrasound (US) frequency, addition of Lactobacillus sakei culture and drying time on key nutritional (protein, amino acids, and organic acids) and physicochemical properties (texture and colour) of cultured and uncultured beef jerky were evaluated. Cultured and uncultured jerky samples were subjected to US frequencies of 25kHz, 33kHz and 45kHz for 30min prior to marination and drying. Principal component analysis demonstrated a significant effect of beef jerky processing conditions on physicochemical properties.

Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat.

In this study, ultrasound was employed to enhance the diffusion of microencapsulated fatty acids into pork meat. Nanovesicles of fish oil composed of 42% EPA (eicosapentanoic acid) and 16% DHA (docosahexanoic acid) were prepared using two different commercial Pronanosome preparations (Lipo-N and Lipo-CAT; which yield cationic and non-cationic nanovesicles, respectively). The thin film hydration (TFH) methodology was employed for encapsulation.

Ultrasound technology for food fermentation applications.

Fermentation processes involve the participation of enzymes and organic catalysts, generated by range of microorganisms to produce chemical transformations. Ultrasound can be used in such processes to either monitor the progress of fermentation or to influence its progress. High frequency ultrasound (>2MHz) has been extensively reported as a tool for the measurement of the changes in chemical composition during fermentation providing real time information on reaction progress.