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Qualidade nutricional, bioativa e microbiológica de farinhas de inseto edíveis, alimentados com subprodutos de origem vegetal e de pescado
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Abstract(s)
Neste estudo, avaliou-se a adequação de dietas alternativas como substitutos parciais ou totais de alimentos comerciais (RC) na criação em cativeiro de grilos da espécie Acheta domesticus. Foram testados alimentos compostos formulados a partir de subprodutos (hortofrutícolas- HF e pescado- SP), com o objetivo de produzir farinhas de inseto para consumo alimentar. Foram testadas três formulações: RI (50% HF + 50% RC), RII (33% HF + 33% RC + 33% SP) e RIII (50% HF + 50% SP), e as farinhas produzidas a partir dos grilos criados com essas dietas. As características composicionais dos alimentos compostos e das farinhas foram avaliadas considerando atributos nutricionais, bioativos e microbiológicos. Os resultados permitiram concluir que as RI e RII, mostraram-se adequadas para a criação de grilos, permitindo a conversão eficiente dos alimentos compostos em massa corporal. A comparação das RI e RII revelou diferenças significativas na composição, com a RI apresentando maior teor de hidratos de carbono, enquanto a RII destacando-se pelos teores mais elevados de humidade, lípidos, fibra bruta, cinzas e minerais. A RIII, resultou num desenvolvimento limitado inviabilizando a produção de farinha. As farinhas FI e FII apresentaram elevado teor proteico ( 60%). Independentemente da dieta, demonstraram elevada qualidade proteica, com um perfil de aminoácidos diversificado, incluindo todos os essenciais, elevado teor de minerais (K, P, S, Na, Ca e Mg), superando fontes proteicas tradicionais. Além disso, as contagens microbiológicas e os níveis de cádmio, chumbo e gordura saturada, foram compatíveis com o Regulamento (UE) 2022/188. Contudo, os níveis de mercúrio na FII excederam o limite referido no Regulamento (UE) 2023/915. A composição das farinhas foi, no entanto, influenciada pela dieta dos insetos: a FI destacou-se pela capacidade antioxidante e maior teor de ácidos gordos saturados e aminoácidos; enquanto a FII apresentou maior teor de proteína, cinzas, minerais e ácidos gordos monoinsaturados.
This study assessed the suitability of alternative diets as partial or total substitutes for commercial diets (CD) in the captive rearing of Acheta domesticus crickets. Diets formulated from by-products (horticultural products - HP and fish products - FP) were tested to produce insect flour for food consumption. Three diets were tested: RI (50% HP + 50% CD), RII (33% HP + 33% CD + 33% FP) and RIII (50% HP + 50% FP), and the flours produced from crickets reared on these diets. The compositional characteristics of the feed and insect flours were assessed in terms of nutritional, bioactive, and microbiological attributes. The results concluded that the diets (RI and RII) were suitable for rearing crickets, allowing for the efficient conversion of feed into body mass. A comparison of both diets revealed significant differences in their composition, with RI having a higher carbohydrate content, while RII stood out for its higher moisture, lipid, crude fibre, ash and mineral content. The RIII feed leads to insect-limited development, making producing insect flour impossible. Insect flours FI and FII (derived from RI and RII, respectively) had a high protein content (≈ 60%). Regardless of the diet, they showed high protein quality, with a diversified amino acid profile, including all the essential ones, and high mineral content (K, P, S, Na, Ca and Mg), surpassing traditional protein sources. In addition, the microbiological counts, and the levels of cadmium, lead, and saturated fat, were compatible with Regulation (EU) 2022/188 requirements. However, mercury levels in the FII exceeded the limit specified in Regulation (EU) 2023/915. The flours' composition was influenced by the insects' diet: FI stood out for its antioxidant capacity and higher content of saturated fatty acids and amino acids, while FII had a higher content of protein, ash, minerals and monounsaturated fatty acids.
This study assessed the suitability of alternative diets as partial or total substitutes for commercial diets (CD) in the captive rearing of Acheta domesticus crickets. Diets formulated from by-products (horticultural products - HP and fish products - FP) were tested to produce insect flour for food consumption. Three diets were tested: RI (50% HP + 50% CD), RII (33% HP + 33% CD + 33% FP) and RIII (50% HP + 50% FP), and the flours produced from crickets reared on these diets. The compositional characteristics of the feed and insect flours were assessed in terms of nutritional, bioactive, and microbiological attributes. The results concluded that the diets (RI and RII) were suitable for rearing crickets, allowing for the efficient conversion of feed into body mass. A comparison of both diets revealed significant differences in their composition, with RI having a higher carbohydrate content, while RII stood out for its higher moisture, lipid, crude fibre, ash and mineral content. The RIII feed leads to insect-limited development, making producing insect flour impossible. Insect flours FI and FII (derived from RI and RII, respectively) had a high protein content (≈ 60%). Regardless of the diet, they showed high protein quality, with a diversified amino acid profile, including all the essential ones, and high mineral content (K, P, S, Na, Ca and Mg), surpassing traditional protein sources. In addition, the microbiological counts, and the levels of cadmium, lead, and saturated fat, were compatible with Regulation (EU) 2022/188 requirements. However, mercury levels in the FII exceeded the limit specified in Regulation (EU) 2023/915. The flours' composition was influenced by the insects' diet: FI stood out for its antioxidant capacity and higher content of saturated fatty acids and amino acids, while FII had a higher content of protein, ash, minerals and monounsaturated fatty acids.
Description
Mestrado em Engenharia Alimentar / Instituto Superior de Agronomia, Universidade de Lisboa
Keywords
farinhas de inseto grilo-doméstico subprodutos de peixe Siluros glanis atividade antioxidante perfil de aminoácidos insect flour house cricket fish by-products Siluros glanis antioxidant activity amino acid profile
Pedagogical Context
Citation
Dias, R.A. Qualidade nutricional, bioativa e microbiológica de farinhas de inseto edíveis, alimentados com subprodutos de origem vegetal e de pescado. Lisboa: ISA, 2024, 81 p. Dissertação de Mestrado
Publisher
Instituto Superior de Agronomia, Universidade de Lisboa