Comparison of the Effect of Drying Treatments on the Physicochemical Parameters, Oxidative Stability, and Microbiological Status of Yellow Mealworm ( Tenebrio molitor L.) Flours as an Alternative Protein Source

Desislava Vlahova-Vangelova (), Desislav Balev, Nikolay Kolev, Stefan Dragoev, Evgeni Petkov and Teodora Popova ()
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Desislava Vlahova-Vangelova: Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria
Desislav Balev: Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria
Nikolay Kolev: Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria
Stefan Dragoev: Department of Meat and Fish Technology, University of Food Technologies, 26 Maritsa Blvd, 4002 Plovdiv, Bulgaria
Evgeni Petkov: Agricultural Academy, Institute of Animal Science-Kostinbrod, Pochivka St, 2232 Kostinbrod, Bulgaria
Teodora Popova: Agricultural Academy, Institute of Animal Science-Kostinbrod, Pochivka St, 2232 Kostinbrod, Bulgaria

Agriculture, 2024, vol. 14, issue 3, 1-12

Abstract: The increasing production of edible insects on an industrial scale makes it crucial to implement appropriate technologies after harvesting to process safe and high quality insect products. The aim of this work was to compare the impact of different drying treatments used in the production of flour from Tenebrio molitor larvae. The larvae were subjected to freeze-drying (FD), conventional drying (CD), microwave drying (MWD), microwave drying without freezing prior blanching (MWDL), and microwave drying with addition of 0.1% butylated hydroxytoluene (BHT) during the blanching of the larvae (MWDA). The studied parameters included water activity (a w ), instrumental colour, chemical composition, lipid oxidative processes, antioxidant activity, as well as microbiological status. The freeze-drying and conventional drying of the larvae reduced the a w of the derived flours ( p < 0.0001); however, their nutritional profile revealed lower protein ( p < 0.0001) and considerably higher fat content ( p < 0.0001) compared to the flours after microwave treatments. The conventional drying and microwave treatment with BHT induced significantly darker colour ( p < 0.0001) in comparison to the other methods. Despite the advantages of the microwave drying as a fast and energy efficient method, it displayed some negative effects associated with low lipid stability such as higher acid value (AV) and secondary products of lipid oxidation (TBARS) ( p < 0.0001). This was also observed in the MWDA flour, indicating a certain pro-oxidative effect of the BHT. Regardless of the drying method, all the flours had a low microbial load.

Keywords: yellow mealworm; drying treatments; flours; nutrients; lipid oxidation; antioxidant activity; safety (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
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