Bawa, M., Songsermpong, S., Kaewtapee, C. and Chanput, W., 2020. Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder. Journal of Food Processing and Preservation 44: e14601. https://doi.org/10.1111/jfpp.14601 Crossref, Google Scholar | |
Boselli, E., Velazco, V., Caboni, M.F. and Lercker, G., 2001. Pressurized liquid extraction of lipids for the determination of oxysterols in egg-containing food. Journal of Chromatography A 917: 239-244. https://doi.org/10.1016/S0021-9673(01)00688-4 Crossref, Google Scholar | |
Burns, P., Patrignani, F., Serrazanetti, D., Vinderola, G.C., Reinheimer, J.A., Lanciotti, R. and Guerzoni, M.E., 2008. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. Journal of Dairy Science 91: 500-512. https://doi.org/10.3168/jds.2007-0516 Crossref, Google Scholar | |
Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T. and Francis, F., 2016. Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52: 237-243. https://doi.org/10.1016/j.foodqual.2016.05.004 Crossref, Google Scholar | |
Cheng, W., Sun, D.W. and Cheng, J.H., 2016. Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data. Food Science and Technology 73: 13-19. https://doi.org/10.1016/j.lwt.2016.05.031 Crossref, Google Scholar | |
Corsetti, A. and Settanni, L., 2007. Lactobacilli in sourdough fermentation. Food Research International 40(5): 539-558. https://doi.org/10.1016/j.foodres.2006.11.001 Crossref, Google Scholar | |
Darvishi, F., Salmani, N. and Hosseini, B., 2019. Biovalorization of vegetable oil refinery wastewater into value-added compounds by Yarrowia lipolytica. Journal of Chemical Technology and Biotechnology 94: 2961-2968. https://doi.org/10.1002/jctb.6102 Crossref, Google Scholar | |
Del Rio, B., Redruello, B., Linares, D.M., Ladero, V., Ruas-Madiedo, P., Fernandez, M., Martin, M.C. and Alvarez, M.A., 2019. The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods. Scientific Reports Nature 9: 120. https://doi.org/10.1038/s41598-018-36239-w Crossref, Google Scholar | |
Elias, M., Fraqueza, M.J. and Laranjo, M., 2018. Biogenic amines in food: presence and control measures. In: Stadnik, J. (ed.) Biogenic amines (BA): origins, biological importance and human health implications. Nova Science Publishers, Inc., New York, NY, USA, pp. 129-176. Google Scholar | |
European Commission, 2021. Commission Implementing Regulation (EU) 2021/882 of 1 June 2021 authorising the placing on the market of dried Tenebrio molitor larva as a novel food under Regulation (EU) 2015/2283 of the European Parliament and of the Council, and amending Commission Implementing Regulation (EU) 2017/2470. Official Journal of the European Union L 194: 16-20. Google Scholar | |
Fernandez-Cassi, X., Supeanu, A., Vaga, M., Jansson, A., Boqvist, S. and Vagsholm, I., 2019. The house cricket (Acheta domesticus) as a novel food: a risk profile. Journal of Insects as Food and Feed 5: 137-157. https://doi.org/10.3920/JIFF2018.0021 Wageningen Academic Publishers, Google Scholar | |
Galle, S. and Arendt, E.K., 2014. Exopolysaccharides from sourdough lactic acid bacteria. Critical Reviews in Food Science and Nutrition 54: 891-901. https://doi.org/10.1080/10408398.2011.617474 Crossref, Google Scholar | |
Gálvez-López, D., Chávez-Meléndez, B., Vázquez-Ovando, A. and Rosas-Quijano, R., 2019. The metabolism and genetic regulation of lipids in the oleaginous yeast Yarrowia lipolytica. Brazilian Journal of Microbiology 50: 23-31. https://doi:10.1007/s42770-018-0004-7. Crossref, Google Scholar | |
Gámbaro, A., Varela, P., Giménez, A., Aldrovandi, A., Fiszman, S.M. and Hough, G., 2002. Textural quality of white pan bread by sensory and instrumental measurements. Journal of Texture Studies 33: 401-413. https://doi.org/10.1111/j.1745-4603.2002.tb01356.x Crossref, Google Scholar | |
Gardini, F., Tabanelli, G., Lanciotti, R., Montanari, C., Luppi, M., Coloretti, F., Chiavari, C. and Grazia, L., 2013. Biogenic amine content and aromatic profile of Salama da sugo, a typical cooked fermented sausage produced in Emilia Romagna Region (Italy). Food Control 32: 638-643. https://doi.org/10.1016/j.foodcont.2013.01.039 Crossref, Google Scholar | |
Gobbetti, M., De Angelis, M., Corsetti, A. and Di Cagno, R., 2005. Biochemistry and physiology of sourdough lactic acid bacteria. Trends in Food Science and Technology 16(1-3): 57-69. https://doi.org/10.1016/j.tifs.2004.02.013 Crossref, Google Scholar | |
Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G. and Rizzello, C.G., 2019. Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology 302: 103-113. https://doi.org/10.1016/j.ijfoodmicro.2018.05.018 Crossref, Google Scholar | |
González, C.M., Garzón, R. and Rosell, C.M., 2019. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. Innovative Food Science and Emerging Technologies 51: 205-210. https://doi.org/10.1016/j.ifset.2018.03.021 Crossref, Google Scholar | |
Hanboonsong, Y., Rattanapan, A., Waikakul, Y. and Liwvanich, A., 2001. Edible insects survey in northeastern Thailand. Khon Kaen Agriculture Journal 29(1): 35-45 Google Scholar | |
Iucci, L., Patrignani, F., Belletti, N., Ndagijimana, M., Elisabetta Guerzoni, M., Gardini, F. and Lanciotti, R., 2007. Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: evaluation of their effects on sensory quality and biogenic amine content. Meat Science 75: 669-675. https://doi.org/10.1016/j.meatsci.2006.09.016 Crossref, Google Scholar | |
Kowalczewski, P.L., Gumienna, M., Rybicka, I., Górna, B., Sarbak, P., Dziedzic, K. and Kmiecik, D., 2021. Nutritional value and biological activity of gluten-free bread enriched with cricket powder. Molecules 26: 1184. https://doi.org/10.3390/molecules26041184 Crossref, Google Scholar | |
Laemmli, U.K., 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227: 680-685. Crossref, Google Scholar | |
Lands, B., 2014. Historical perspectives on the impact of n-3 and n-6 nutrients on health. Progress in Lipid Research 55: 17-29. https://doi.org/10.1016/j.plipres.2014.04.002 Crossref, Google Scholar | |
Luna, G.C., Martin-Gonzalez, F.S., Mauer, L.J. and Liceaga, A.M., 2021. Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips. Journal of Insects as Food and Feed 7: 109-120. https://doi.org/10.3920/JIFF2020.0010 Wageningen Academic Publishers, Google Scholar | |
Maintz, L. and Novak, N., 2007. Histamine and histamine intolerance. American Journal of Clinical Nutrition 85: 1185-1196. https://doi.org/10.1093/ajcn/85.5.1185 Crossref, Google Scholar | |
Maire, M., Rega, B., Cuvelier, M.E., Soto, P. and Giampaoli, P., 2013. Lipid oxidation in baked products: impact of formula and process on the generation of volatile compounds. Food Chemistry 141: 3510-3518. https://doi.org/10.1016/j.foodchem.2013.06.039 Crossref, Google Scholar | |
Nissen, L., Samaei, S.P., Babini, E. and Gianotti, A., 2020. Gluten free sourdough bread enriched with cricket flour for protein fortification: antioxidant improvement and Volatilome characterization. Food Chemistry 333: 127410. https://doi.org/10.1016/j.foodchem.2020.127410 Crossref, Google Scholar | |
Osimani, A., Milanovic, V., Cardinali, F., Roncolini, A., Garofalo, C., Clementi, F., Pasquini, M., Mozzon, M., Foligni, R., Raffaelli, N., Zamporlini, F. and Aquilanti, L., 2018. Bread enriched with cricket powder (Acheta domesticus): a technological, microbiological and nutritional evaluation. Innovative Food Science and Emerging Technologies 48: 150-163. https://doi.org/10.1016/j.ifset.2018.06.007 Crossref, Google Scholar | |
Patel, S., Suleria, H.A.R. and Rauf, A., 2019. Edible insects as innovative foods: nutritional and functional assessments. Trends in Food Science and Technology 86: 352-359. https://doi.org/10.1016/j.tifs.2019.02.033 Crossref, Google Scholar | |
Patrignani, F., Iucci, L., Belletti, N., Gardini, F., Guerzoni, M.E. and Lanciotti, R., 2008. Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli. International Journal of Food Microbiology 123: 1-8. https://doi.org/10.1016/j.ijfoodmicro.2007.09.009 Crossref, Google Scholar | |
Patrignani, F., Parrotta, L., Del Duca, S., Vannini, L., Camprini, L., Dalla Rosa, M., Schlüter, O. and Lanciotti, R., 2020. Potential of Yarrowia lipolytica and Debaryomyces hansenii strains to produce high quality food ingredients based on cricket powder. LWT – Food Science and Technology 119: 108866. https://doi.org/10.1016/j.lwt.2019.108866 Crossref, Google Scholar | |
Pétel, C., Onno, B. and Prost, C., 2017. Sourdough volatile compounds and their contribution to bread: a review. Trends in Food Science and Technology 59: 105-123. https://doi.org/10.1016/j.tifs.2016.10.015 Crossref, Google Scholar | |
Poma, G., Cuykx, M., Amato, E., Calaprice, C., Focant, J.F. and Covaci, A., 2017. Evaluation of hazardous chemicals in edible insects and insect-based food intended for human consumption. Food and Chemical Toxicology 100: 70-79. https://doi.org/10.1016/j.fct.2016.12.006 Crossref, Google Scholar | |
Prost, C., Poinot, P., Arvisenet, G. and Rannou, C., 2020. Bread aroma. In: Cauvain, S.P. (ed.) Breadmaking – improving quality. Woodhead Publishing, Sawston, UK, pp. 467-515. Google Scholar | |
Rossi, S., Parrotta, L., Del Duca, S., Dalla Rosa, M., Patrignani, F., Schluter, O. and Lanciotti, R., 2021. Effect of Yarrowia lipolytica RO25 cricket-based hydrolysates on sourdough quality parameters. LWT – Food Science and Technology 148: 111760. https://doi.org/10.1016/j.lwt.2021.111760 Crossref, Google Scholar | |
Rumpold, B.A. and Schlüter, O.K., 2013. Nutritional composition and safety aspects of edible insects. Molecular Nutrition and Food Research 57(5): 802-823. https://doi.org/10.1002/mnfr.201200735 Crossref, Google Scholar | |
Sánchez, J.A. and Ruiz-Capillas, C., 2012. Application of the simplex method for optimization of chromatographic analysis of biogenic amines in fish. European Food Research and Technology 234: 285-294. https://doi.org/10.1007/s00217-011-1622-6 Crossref, Google Scholar | |
Scarnato, L., Serrazanetti, D.I., Aloisi, I., Montanari, C., Del Duca, S. and Lanciotti, R., 2016. Combination of transglutaminase and sourdough on gluten-free flours to improve dough structure. Amino Acids 48(10): 2453-2465. https://doi.org/10.1007/s00726-016-2258-4 Crossref, Google Scholar | |
Schouteten, J.J., De Steur, H., De Pelsmaeker, S., Lagast, S., Juvinal, J.G., De Bourdeaudhuij, I., Verbeke, W. and Gellynck, X., 2016. Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions. Food Quality and Preference 52: 27-31. https://doi.org/10.1016/j.foodqual.2016.03.011 Crossref, Google Scholar | |
Stoops, J., Vandeweyer, D., Crauwels, S., Verreth, C., Boeckx, H., Van der Borght, M., Claes, J., Lievens, B. and Van Campenhout, L., 2017. Minced meat-like products from mealworm larvae (Tenebrio molitor and Alphitobius diaperinus): microbial dynamics during production and storage. Innovative Food Science and Emerging Technologies 41: 1-9. https://doi.org/10.1016/j.ifset.2017.02.001 Crossref, Google Scholar | |
Svensson, L., 2012. Design and performance of small scale sensory consumer tests. MSc-thesis, Faculty of Natural Resources and Agricultural Sciences, Swedish University of Agricultural Sciences, Uppsala. Google Scholar | |
Wang, R., Zhou, W. and Isabelle, M., 2007. Comparison study of the effect of green tea extract (GTE) on the quality of bread by instrumental analysis and sensory evaluation. Food Research International 40: 470-479. https://doi.org/10.1016/j.foodres.2006.07.007 Crossref, Google Scholar |
RESEARCH ARTICLE
Unravelling the potential of cricket-based hydrolysed sourdough on the quality of an innovative bakery product
S. Rossi Related information
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
, L. Parrotta Related information2Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, D. Gottardi Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
, V.T. Glicerina Related information1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, S. Del Duca Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
2Department of Biological, Geological and Environmental Sciences, University of Bologna, Via Irnerio 42, 40126 Bologna, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, M. Dalla Rosa Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
, F. Patrignani Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
*Corresponding author 1: francesca. patrignani@unibo. it
, O. Schlüter Related information3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
*Corresponding author 1: francesca.
4Leibniz Institute for Agricultural Engineering and Bioeconomy, Quality and Safety of Food and Feed, Max-Eyth-Allee 100, 14469 Potsdam, Germany.
*Corresponding author 2: oschlueter@atb-potsdam. de
, R. Lanciotti Related information*Corresponding author 2: oschlueter@atb-potsdam.
1Campus Food Science, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, p.zza Goidanich 60, 47521 Cesena, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
3Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy.
Journal of Insects as Food and Feed: 8
(8)- Pages: 921 - 935
Published Online: March 18, 2022
2022 Journal Impact Factor
5.7
source: Journal Impact Factor 2023™ from Clarivate™
Purchase Options
Institutional Offers
For institutional orders, please contact [email protected].
Now available: Open Access JIFF Special Issue as follow-up of the book 'Insects as food and feed: from production to consumption'
read more