Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.
Dorota Gumul, Joanna Oracz, Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Kaja Karwowska, Anna Areczuk
Author Information
Dorota Gumul: Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
Joanna Oracz: Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Lodz, Poland. ORCID
Stanisław Kowalski: Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland. ORCID
Anna Mikulec: Faculty of Engineering Sciences, University of Applied Science in Nowy Sacz, 1a Zamenhofa Street, 33-300 Nowy Sacz, Poland. ORCID
Magdalena Skotnicka: Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland. ORCID
Kaja Karwowska: Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, 80-210 Gdansk, Poland.
Anna Areczuk: Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka Street, 30-149 Krakow, Poland.
Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. L., P. and L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an increase in 2,5-dihydrobenzoic acid (from 0.12 for bars with a 15% share of buffalo worm flour to 0.44 mg/100 g in the case of bars with a 30% share of cricket flour) and chlorogenic acid in all bars (from 0.58 for bars with a 15% share of cricket flour to 3.28 mg/100 g for bars with a 30% addition of buffalo worm flour), compared to the standard. The highest content of tocopherols was found in bars with cricket flour, compared to standard bars (43.57 and 24.06 mg/100 g of fat, respectively). The dominant sterol in bars enriched with insect powder was cholesterol. The highest amount of it was found in cricket bars, and the lowest in mealworm bars (64.16 and 21.62 mg/100 g of fat, respectively). The enrichment of nut bars with insect flours raises the levels of valuable phytosterols in the final product. The addition of edible insect flours reduced the perception of most sensory attributes of the bars, compared to the standard bar.
