The University of Pavia (Ruggeri et al., 2023) has just published a study in Antioxidants where they analyze the protein digestibility, antioxidant action and taste of an atomized powder of crickets raised and processed in Italy. (1)
1) Atomized powder of crickets.
The cricket powder under study-instead of being derived from a traditional process of wet grinding and oven (or microwave) drying-was made by spray-drying (atomization). The same technology used to produce milk powder. The solution is sprayed into a drying tower that instantly turns it into a very fine powder.
‘Cricket flour’
is in any case a wording that the European Commission has censured, for reasons of mere appearance. Indeed, DG Sante stated that the products of the milling of food of animal origin, including insects, should be referred to as ‘powder‘(powder), while the term ‘flour‘(flour) would apply to food of plant origin. (2) Neglecting the existence of fishmeal, among others.
2) Protein digestibility
The protein digestibility of atomized cricket powder-measured in vitro, through the PDCAAS(Protein Digestibility Corrected Amino Acid Score)-achieved the highest score (1, out of a range of 0 to 1). Equal to eggs, milk and their proteins, and eggs.
FAO recommends using a different method, the DIAAS(Digesti indispensable amino acid score), to best estimate the availability of all amino acids in protein following intestinal absorption. In fact, the PDCAAS would have some limitations, such as not considering absorption at the ileum (end gut) level. (3)
EFSA conversely recommends PDCAAS, until sufficient data are available on the digestibility of amino acids in the ileum tract. This is because PDCAAS offers a high availability of fecal protein digestibility data. (4)
3) Chitin
Chitin is a structural polysaccharide-part of the exoskeleton of insects such as crustaceans and the cell wall of fungi-that becomes part of the overall composition of the powder. It is a prebiotic fiber and can exert positive effects, such as stimulating the gut microbiota and contributing to digestion.
However, its consumption, like that of any fiber, should not be excessive (25-35 g/day). And its intake should be limited for children up to the age of 3 years (max. 19 g/day), as fiber can impair the absorption of some nutrients critical for growth and development (e.g., protein, minerals). (5)
However, spray-drying technology also significantly reduces the particle size of chitin, which atomized cricket powder contains in average amounts (3.28 percent) well below the most commonly consumed edible mushrooms (e.g., champignons, pleutorus, shiitake). (6)
4) Antioxidant action
The antioxidant action of atomized cricket powder was tested by the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. Thus, the free radical-reducing capacity was evaluated, which was shown to be effective over a period of up to 24 hours. This action is probably attributable to the bioactive molecules (e.g., vitamins B2, B12 and E) and proteins in the powder.
5) Particle size, taste
Atomized cricket powder particles-measured byscanning electron microscope (SEM)-have an average size less than half that of conventional cricket meal (diameter 22 μm v. 50-100 μm).
The taste of the atomized powder is consequently more neutral, precisely because of the fineness achieved by spray-drying. This results in greater palatability and sensory acceptance by consumers, compared to traditional cricket flours whose flavor is reminiscent of roasted hazelnuts.
6) Cytotoxicity tests.
Cytotoxicity tests of atomized cricket powder were performed by interaction of its suspensions and extracts with Caco-2 lineage cancer cells (colon carcinoma). None of the extracts and suspensions caused toxicity to cells, except for the suspensions at the highest concentration. In that case, toxicity was attributed to the concentration of particles per se, and the reduced availability of nutrients and gases.
7) Public grants and funding
The study was conducted using atomized cricket powder produced by a Milan-based innovative agricultural startup, Alia Insect Farm. Its founder Carlotta Totaro Fila, a food science and technology graduate with long experience in the infant food industry, herself participated in the research.
The ‘ON Foods‘ Project. (Research and innovation network on food and nutrition Sustainability, Safety and Security-Working ON Foods), where this study fits in, is funded by the Ministry of University and Research (MUR) through the National Recovery and Resilience Plan (NRP), which in turn is funded by the NextGeneration EU fund. (7)
8) Interim Conclusions.
The product under study will soon be submitted for novel food approval application, with the support of our WIISE team, FARE(Food and Agriculture Requirements) division. In compliance with the requirements of food safety, no nutritional disadvantages, labeling. (8)
Spray-dried cricket powder
proves to be an ‘innovation within innovation,’ due to its distinct functional and sensory properties that result in greater versatility of this ingredient than traditional cricket flour. Sustainable protein with high biological value, produced in an Italian micro-farm enterprise and even healthier than others. (9)
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Marco Ruggeri, Eleonora Bianchi, Barbara Vigani, Rita Sánchez-Espejo, Mattia Spano, Carlotta Totaro Fila, Luisa Mannina, César Viseras, Silvia Rossi, Giuseppina Sandri (2023). Nutritional and Functional Properties of Novel Italian Spray-Dried Cricket Powder. Antioxidants 12:112, https://doi.org/10.3390/antiox12010112
(2) European Commission, DG SANTE. Letter 16.5.22 addressed to EFSA to change the name of the novel food application for a cricket powder (NF 2020/1860). Ares(2022)3691415)
(3) FAO (2013). Dietary protein quality evaluation in human nutrition. FAO Food and Nutrition Paper, ISBN 978-92-5-107417-6, https://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
(4) EFSA (2017). Scientific Panel on Dietetic Products, Nutrition and Allergies Draft Minutes of the 78th Plenary meeting. https://www.efsa.europa.eu/sites/default/files/event/170404-0m.pdf 4-6 April 2017, Parma (Italy)
(5) Renee Korczak, Alison Kamil, Lisa Fleige, Sharon M. Donovan, Joanne L. Slavin (2017). Dietary fiber and digestive health in children. Nutrition Reviews 75(4):241-259, https://doi.org/10.1093/nutrit/nuw068
(6) Janos Vetter (2007). Chitin content of cultivated mushrooms Agaricus bisporus, Pleurotus ostreatus and Lentinula edodes. Food Chemistry 102(1):6-9, https://doi.org/10.1016/j.foodchem.2006.01.037
(7) NRP, MUR: 14 partnerships selected for research activities. https://www.mur.gov.it/it/news/mercoledi-03082022/pnrr-mur-selezionati-i-14-partenariati-attivita-di-ricerca Press release. 3.8.22
(8) Dario Dongo. Domestic crickets and novel foods, some clarity. GIFT (Great Italian Food Trade). 17.1.23
(9) Andrea Adelmo Della Penna. Replace red meat with house crickets? The NovRBA project. GIFT (Great Italian Food Trade). 25.5.22
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
