In Vitro Crude Protein Digestibility of Insects: A Review
The high protein content of insects has been widely studied. They can be a good food alternative, and therefore it is important to study the effect of digestion on their protein. This review examines the different in vitro protein digestibility methodologies used in the study of different edible ins...
| Main Authors: | , , , |
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| Format: | info:eu-repo/semantics/article |
| Language: | English |
| Published: |
MDPI
2022
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10835/13950 |
| _version_ | 1789406357555773440 |
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| author | Rodríguez-Rodríguez, María García Barroso, Fernando Rogelio Fabrikov, Dimitri Sánchez-Muros Lozano, María José |
| author_facet | Rodríguez-Rodríguez, María García Barroso, Fernando Rogelio Fabrikov, Dimitri Sánchez-Muros Lozano, María José |
| author_sort | Rodríguez-Rodríguez, María |
| collection | DSpace |
| description | The high protein content of insects has been widely studied. They can be a good food alternative, and therefore it is important to study the effect of digestion on their protein. This review examines the different in vitro protein digestibility methodologies used in the study of different edible insects in articles published up to 2021. The most important variables to be taken into account in in vitro hydrolysis are the following: phases (oral, gastric and intestinal), enzymes, incubation time and temperature, method of quantification of protein hydrolysis and sample preprocessing. Insects have high digestibility data, which can increase or decrease depending on the processing of the insect prior to digestion, so it is important to investigate which processing methods improve digestibility. The most commonly used methods are gut extraction, different methods of slaughtering (freezing or blanching), obtaining protein isolates, defatting, thermal processing (drying or cooking) and extrusion. Some limitations have been encountered in discussing the results due to the diversity of methodologies used for digestion and digestibility calculation. In addition, articles evaluating the effect of insect processing are very limited. It is concluded that there is a need for the standardisation of in vitro hydrolysis protocols and their quantification to facilitate comparisons in future research. |
| format | info:eu-repo/semantics/article |
| id | oai:repositorio.ual.es:10835-13950 |
| institution | Universidad de Cuenca |
| language | English |
| publishDate | 2022 |
| publisher | MDPI |
| record_format | dspace |
| spelling | oai:repositorio.ual.es:10835-139502023-04-12T18:57:31Z In Vitro Crude Protein Digestibility of Insects: A Review Rodríguez-Rodríguez, María García Barroso, Fernando Rogelio Fabrikov, Dimitri Sánchez-Muros Lozano, María José hydrolysis degree nitrogen balance insect processing insect meal The high protein content of insects has been widely studied. They can be a good food alternative, and therefore it is important to study the effect of digestion on their protein. This review examines the different in vitro protein digestibility methodologies used in the study of different edible insects in articles published up to 2021. The most important variables to be taken into account in in vitro hydrolysis are the following: phases (oral, gastric and intestinal), enzymes, incubation time and temperature, method of quantification of protein hydrolysis and sample preprocessing. Insects have high digestibility data, which can increase or decrease depending on the processing of the insect prior to digestion, so it is important to investigate which processing methods improve digestibility. The most commonly used methods are gut extraction, different methods of slaughtering (freezing or blanching), obtaining protein isolates, defatting, thermal processing (drying or cooking) and extrusion. Some limitations have been encountered in discussing the results due to the diversity of methodologies used for digestion and digestibility calculation. In addition, articles evaluating the effect of insect processing are very limited. It is concluded that there is a need for the standardisation of in vitro hydrolysis protocols and their quantification to facilitate comparisons in future research. 2022-09-13T15:38:24Z 2022-09-13T15:38:24Z 2022-07-28 info:eu-repo/semantics/article 2075-4450 http://hdl.handle.net/10835/13950 10.3390/insects13080682 en https://www.mdpi.com/2075-4450/13/8/682 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess MDPI |
| spellingShingle | hydrolysis degree nitrogen balance insect processing insect meal Rodríguez-Rodríguez, María García Barroso, Fernando Rogelio Fabrikov, Dimitri Sánchez-Muros Lozano, María José In Vitro Crude Protein Digestibility of Insects: A Review |
| title | In Vitro Crude Protein Digestibility of Insects: A Review |
| title_full | In Vitro Crude Protein Digestibility of Insects: A Review |
| title_fullStr | In Vitro Crude Protein Digestibility of Insects: A Review |
| title_full_unstemmed | In Vitro Crude Protein Digestibility of Insects: A Review |
| title_short | In Vitro Crude Protein Digestibility of Insects: A Review |
| title_sort | in vitro crude protein digestibility of insects: a review |
| topic | hydrolysis degree nitrogen balance insect processing insect meal |
| url | http://hdl.handle.net/10835/13950 |
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