The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile
Beldean (Tătar) Bianca Vasilica,
Maria Simona Chiș,
Ersilia Alexa,
Carmen Pop,
Adriana Păucean,
Simona Man,
Marta Igual,
Kovacs Melinda Haydee,
Kovacs Emoke Dalma,
Sorin Stănilă,
Sonia Socaci,
Anca Fărcaș,
Adina Berbecea,
Iuliana Popescu,
Sevastița Muste
Affiliations
Beldean (Tătar) Bianca Vasilica
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania
Maria Simona Chiș
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania
Ersilia Alexa
Department of Food Control, Faculty of Agro-Food Technologies, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania
Carmen Pop
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Adriana Păucean
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania
Simona Man
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania
Marta Igual
Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
Kovacs Melinda Haydee
NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
Kovacs Emoke Dalma
NCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania
Sorin Stănilă
Department of Technical Sciences and Soil Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur Street, No. 3-5, 400372 Cluj-Napoca, Romania
Sonia Socaci
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Anca Fărcaș
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mănăștur Street, 400372 Cluj-Napoca, Romania
Adina Berbecea
Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania
Iuliana Popescu
Department of Soil Sciences, Faculty of Agriculture, Banat University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 30064 Timisoara, Romania
Sevastița Muste
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Manăștur Street, 400372 Cluj-Napoca, Romania
Acheta domesticus (L.1758) has been recently accepted by the European Union as a novel food, being the third insect that has been approved for human consumption. Nowadays, researchers’ attention is focused on exploiting new protein sustainable sources, and, therefore, insect flour has gained more and more interest. Organic acids, fatty acids, amino acids, aroma volatile compounds, and minerals were analyzed through HPLC-RID (High-performance liquid chromatography), GC-MS (Gas chromatography-mass spectrometry), LC-MS (Liquid chromatography–mass spectrometry), ITEX/GC-MS and AAS (Atomic Absorption Spectrophotometry), respectively. Fermentation of the insect flour with Lactobacillus plantarum ATCC 8014 strain (Lp) leads to an increase in organic acids such as lactic, acetic, and oxalic, whilst citric acid decreases its value. SFA (saturated fatty acids) and MUFA (monosaturated fatty acids) groups were positively influenced by Lp fermentation; meanwhile, PUFA (polysaturated fatty acids) decreased during fermentation. A positive trend was observed for amino acids, aroma volatile content, and minerals enhancement during insect sourdough fermentation, mainly at 24 h of fermentation. Acheta domesticus (A. domesticus) sourdough fermentation represents a new tool that needs to be further exploited aiming to improve the nutritional qualities of the final products.
