Edible insects as a novel source of lecithin: Extraction and lipid characterization of black soldier fly larvae and yellow mealworm.

Edible insects with high fat and phosphorus content are a potential novel source of lecithin, however, studies on their minor lipids are limited. In this study, lecithin was extracted from black soldier fly larvae and yellow mealworm. Herein, the effects of lecithin extraction method, matrix and ultrasound pretreatment were explored based on the fatty acid composition and phospholipid profile with soy lecithin as a reference.

Consumers' acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US.

The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance of including processed or whole insects in the diet. Thus, this study aimed to examine to which extent consumers were accepting (i) whole and visible mealworms, (ii) processed mealworms in their diet and (iii) to explore the factors affecting the acceptance level of consuming mealworms in countries with and without entomophagy tradition.

Linseed oil supplementation and DGAT1 K232A polymorphism affect the triacylglycerol composition and crystallization of milk fat.

We studied the effect of dietary linseed oil (LSO) supplementation and DGAT1 K232A (DGAT1) polymorphism on the triacylglycerol composition and crystallization of bovine milk fat. LSO supplementation increased unsaturated triacylglycerols, notably in the C52-C54 carbon range, while reducing the saturated C29-C49 triacylglycerols. These changes were associated with an increase in the low-melting fraction and the crystal lamellar thickness, as well as a reduction in the medium and high-melting fractions and the formation of the most abundant crystal type at 20 °C (β'-2 polymorph).

Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home.

Insect oil is a valuable fraction that is obtained from insect processing. The aim of this study is to evaluate the impact of yellow mealworm oil (YMW) oil (crude, deodorized, and blended with vegetable oil) on the sensory evaluation and aroma profile of fried dough. The sensory evaluation was performed in a sensory lab (central location test, CLT) and at home in order to examine how the evaluation environment or context impacts consumer perceptions.

Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation.

Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products.

Lipidome of cricket species used as food.

The variation in lipidome of house cricket, banded cricket, Jamaican field cricket and two-spotted cricket was studied using high-throughput screening techniques for fingerprinting (MALDI TOF MS, GC-MS and LC MS-MS) and well-stablished chromatographic techniques for quantification (HPLC-ELSD, GC- FID). Although the four cricket species were reared in identical conditions, two-spotted & banded crickets had a lipid content 1.5 fold higher than house cricket.

Modulating the crystallization of phytosterols with monoglycerides in the binary mixture systems: mixing behavior and eutectic formation.

Phytosterols (PSs) are insoluble in water and poorly soluble in oil, which hampers their potential as cholesterol level regulator in human. To mitigate this problem, monoglycerides (MGs) were used to modulates the crystallization behavior of PSs. Therefore, the understanding on mixing behavior provides the insight into different aspects of crystallization and the resultant effects.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).

The impact of pod storage (PS) and roasting temperature (RT) on the quality parameters and the sensory profiles of dark chocolates were evaluated. Dark chocolates (70%) from ten liquors of different PS and RT combinations as well as six liquors of different origins (Ecuador, Ghana, Ivory Coast, Madagascar, Venezuela and Vietnam) with variable genetic groups were produced under identical conditions and compared. To a greater extent, the range of chocolate quality attributes underscored the generally minimal effects of PS, RT and origin of liquor on the processing conditions.

Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.

The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting temperature (RT) is unknown. Hence, this study sought to elucidate the collective contribution of these post-harvest/process parameters on the aroma profiles of cocoa liquors produced from Forastero cocoa beans.

The DGAT1 K232A polymorphism and feeding modify milk fat triacylglycerol composition.

In the present study, we aimed to investigate the changes in triacylglycerol (TAG) composition as affected by alterations in the cows' diet due to seasonal variations and genetic factors. For this study, 50 milk fat samples in winter and 50 in summer were used from 25 cows with the DGAT1 KK genotype and 25 cows with the DGAT1 AA genotype. The samples were analyzed for milk fat content (%), fat composition, and TAG composition.

Influence of cooling rate on partial coalescence in natural dairy cream.

The presence of a fat crystal network throughout the fat droplets of an oil-in-water emulsion is a requisite for partial coalescence. The characteristics of this fat crystal network determine greatly the kinetics of partial coalescence. In this study the fat crystal network was manipulated by altering the cooling rate applied to natural cream.

Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).

The impact of pod storage (PS) and roasting temperature (RT) on the aroma profiles of dark chocolates were evaluated. Cocoa liquor samples comprised of ten different combinations of PS and RT, whilst keeping the roasting time fixed at 35 min. Additionally, commercial cocoa liquors from renowned origins (Ecuador, Madagascar, Venezuela, Vietnam, Ivory Coast and Ghana) were acquired for comparison.

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.

The practice of pod storage (PS) has been applied in many cocoa producing countries, especially by Ghanaian farmers over the years. However, the study of PS has not received much attention, hence, until now, its potential impact on specific flavor precursor development and implications on the flavor of cocoa beans still remains uncovered. The study was therefore aimed at exploring this possibility through physico-chemical and flavor precursor analyses, carried out on equally fermented and dried pod stored (0, 3 and 7 days) Ghanaian cocoa beans.

Milk fat triacylglycerols and their relations with milk fatty acid composition, DGAT1 K232A polymorphism, and milk production traits.

Milk fat (MF) triacylglycerols (TAG) determine the physical and functional properties of butter and products rich in MF. To predict these properties, it is necessary to understand the variability of fatty acids, TAG, their associations, and their effect on milk productive traits, days in milk (DIM), and genes related to fat synthesis. Therefore, the aim of this research was to study the variability of TAG using MF from individual cows and to investigate the effect of fatty acid composition, DGAT1 K232A polymorphism, DIM, and milk production traits (fat content and morning milk yield) on MF TAG profile in the Dutch Holstein-Friesian dairy cattle population.

Influence of C16:0 and long-chain saturated fatty acids on normal variation of bovine milk fat triacylglycerol structure.

Fatty acids (FA) are nonrandomly distributed within milk fat triacylglycerols (TAG). Moreover, the structure of milk fat TAG differs with feeding regimens. So far, nothing is known about the variation of milk fat TAG structure among individual cows.