FORMATION OF MAILLARD REACTION PRODUCTS, NUTRITIONAL PROPERTIES, AND HEALTH EFFECTS OF FOODS ENRICHED WITH CRICKET (ACHETA DOMESTICUS) POWDER
Project no. 23823 · Status: Kapanmış · 2022
Summary
<p>Edible insects have gained increasing importance as sustainable protein sources due to their eco-friendly production, rapid growth rate, and economic advantages. In this study, İzmir gevrek (a bagel-like bakery product) and granola were enriched with different ratios of cricket (Acheta domesticus) powder, and the effects of thermal processing and in vitro adult and older adult digestion on Maillard reaction products (hydroxymethylfurfural, furfural, and acrylamide), protein digestibility, degree of hydrolysis, and bioactive properties were examined. The cricket powder contained 68.85% protein, 12.52% fat, and 9.41% dietary fiber. Based on sensory evaluation, granola samples enriched with 10% and 25%, and gevrek samples enriched with 10% and 20% cricket powder were selected for further analysis. In granola, hydroxymethylfurfural increased with higher enrichment, while furfural and acrylamide remained unchanged. In gevrek, HMF was not detected, whereas furfural and acrylamide increased with higher enrichment levels. After in vitro adult digestion, acrylamide in the most enriched granola doubled compared to the control, while HMF and furfural showed no differences. In older adult digestion, HMF increased with enrichment in granola, but furfural and acrylamide were unaffected. In gevrek, furfural levels remained unchanged after both digestion models, while acrylamide nearly doubled at the highest enrichment. No major differences were observed in protein digestibility or hydrolysis, except for slightly lower hydrolysis in older adult digestion of highly enriched granola. Enrichment enhanced α-glucosidase and 15-lipoxygenase inhibition activities. Overall, cricket powder improved nutritional quality without impairing digestibility, though digestion notably affected acrylamide formation, warranting further research across food matrices.</p><p><strong>Keywords: edible insects, acrylamide, hydroxymethylfurfural, furfural, in vitro digestion, protein digestibility, protein hydrolysis degree, antidiabetic activity, antiinflammatory activity </strong></p>