Presence of pesticides in edible insects: Risk to human health. The case of Mexico

Objective: To perform a literature review of the presence of pesticides in edible insects, main pesticides used in Mexico and to discuss the potential risk of contaminated edible insects for human consumption. Design/methodology/approach: Concise analysis of the main research topics related with the impact of pesticides on insects, through a wide review of specialized journals on insects’ field. Results: The majority of edible insects are considered as a common plague in some crop varieties, causing a decrease in their production yield. As a result, farmers use mainly chemical insecticides to control this plague. Besides, farmers use also chemical herbicides and fungicides to control weeds and fungi. However, those pesticides have a negative impact on edible insects because they can be contaminated. These contaminated edible insects can be collected from different crop varieties for their use as food.   Limitations on study/implications: To conduct further research to identify and determine the pesticide levels in edible insects consumed in Mexico. Findings/conclusions: Edible insects may represent a potential risk to human health, especially when insects are wild harvested because can be contaminated with pesticides, particularly insecticides, herbicides, and fungicides

Effect of sugar substitution by aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)

Objective: Analyze the effect of the sugar substitution by dehydrated aguamiel on the physicochemical quality of pear jam pear (Pyrus communis L.)   Design/methodology/approach: Different levels of sugar substitution by dehydrated aguamiel were analyzed (0, 25 and 50%). Physicochemical parameters on pear jam as color, pH, acidity, density, consistency and soluble solids were evaluated. Results:  Results showed that the physicochemical and color characteristics of the pear jam was changed by the substitution of sugar by dehydrated aguamiel   Study limitations/implications: More studies related to sensorial analysis of the pear jam and technological functions of dehydrated aguamiel are required. Findings/Conclusions: Pear in advanced stage of maturity could be considered as a good ingredient in jam formulation. Dehydrated aguamiel was used as an alternative a sweetener in ja

Evaluation of protein sources in snail (Helix aspersa Müller) diets on the antioxidant bioactivity of peptides in meat and slime

Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller). Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•. Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source. Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively. Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization. Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods.Objective: This work evaluates the effect of a dietary supply of amaranth, oats and lentils as a protein source on anthropometric measurements, the chemical composition in meat, as well as antioxidant activity in meat peptides and secretion of the snail (Helix aspersa Múller). Design/methodology/approach: We worked with three groups of snails of 36 individuals and a control group fed with the same diet varying the protein source: amaranth, oats and lentils. A sample was taken every seven days and the shell's weight, width and length were measured. Five individuals from each group were sacrificed and the meat from which they were sacrificed was extracted: weight, moisture and protein. The hydrolysis soluble proteins in meat and slime were obtained and the antioxidant activity was measured using the reducing radicals DPPH• and ABTS•. Results: Snail meat was obtained with an increase of more than double in weight when 10% of Am was supplied as a protein source. Likewise, the dimensions of the shell will increase by 5%-11%. In FSM, it was obtained up to 79.8% moisture, 11.2% protein, 1.2% fat and 2.5% collagen. When obtaining snail meat flour, it was reduced to 12±1.9% humidity with up to 24.53 g/g of soluble protein. When hydrolyzing the proteins, it was observed that the peptides obtained presented the IC50 of DPPH scavenging activity of 21.58±2.7, 5.45± 1.8, 12.69±1.7 and IC50 of ABTS removal activity 8.86±0.9, 1.62±0.04, 10.84±1.0, for HFSM, HSMF and SS samples, respectively. Limitations on study/implications: It is necessary to carry out other studies on the functionality of snail meat proteins and thus propose their implementation in food formulations to maximize their commercialization. Findings/conclusions: Feeding snails with amaranth helps to increase the quality of protein in fresh meat and flour. Likewise, requests for soluble proteins from beef, flour and secretion are alternatives for preparing functional foods

Encapsulation of bioactive compounds of food interest: applications, current advances, challenges, and opportunities.

Objective: The encapsulation of bioactive compounds of food interest provide protection against ambiental factors and degradation reactions. Therefore, the encapsulation of these compounds, was studied and analyzed considering the applications, current advances, challenges, and opportunities on the topic. Design/methodology/approach: Wall materials, bioactive compounds of food interest, encapsulation methods, applications, current advances, challenges, and opportunities in encapsulation of bioactive compounds were explored, described, and discussed considering the principal literature on the topic, and scientific databases were used for the bibliographic research. Results: Encapsulation process is a novel technology that allows the increasing the stability of aromas, flavors, pigments, and microorganisms, beside of improve the sensory, physical chemical and functional properties, quality, and the extend the shelf-life. Limitations on study/implications: Foods contain bioactive compounds that are susceptible to oxidation and degradation, which can reduce their quality and shelf life. To preserve these compounds, is important to develop other encapsulation systems considering alternative wall materials from different sources that can be applied under different process conditions from laboratory, pilot to industrial scale.  Findings/conclusions: Encapsulation process provide protection to bioactive compounds enhancing the sensory, physical chemical and functional properties, quality, and extend the shelf-life considering the integral and sustainable use of agricultural products

Antioxidant properties of soy-dairy milk blends fermented with probiotics

ABSTRACT Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages. Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages. Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it was observed that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking. Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages. Findings/conclusions: Probiotic cultures can be used to generate soy-dairy milk fermented beverages with noticeable antioxidant and sensory properties.Objective: Evaluate the effect of the substitution of cow milk with soy beverage on the antioxidant properties, physicochemical parameters, and sensory quality of the probiotic and conventional fermented beverages.Design/methodology/approach: Different combinations of soy beverage (T1=80%, T2=60%, T3=40%, and T4=20%) with cow milk (20%, 40%, 60%, and 80%, respectively) were fermented with either conventional or probiotic cultures. The antioxidant activity of fermented beverages was evaluated by DPPH method and the samples were also characterized for protein, fat, solids non-fat, density, and acidity. Sensory evaluation was done in order to determine the acceptability of the fermented beverages.Results: Overall, most treatments fermented with the probiotic culture showed higher (P<0.05) antioxidant capacity compared to those fermented with the conventional culture. In contrast, for both starter cultures, it wasobserved that the T1 treatment displayed the highest (P<0.05) antioxidant activity compared with the other treatments (T2, T3, and T4). Similarly, the treatment T1-probiotic culture was the most preferred, being the aroma and appearance, the sensory properties scored with the highest degree of liking. Study Limitations: Follow-up research is needed to identify the bioactive compounds responsible for antioxidant properties exhibited by fermented soy-dairy milk beverages.Findings/conclusions: Probiotic cultures can be used to generate soy- dairy milk fermented beverages with noticeable antioxidant and sensory properties

Nutritional characteristics of different types of eggs

Objective: To analyze 5 types of poultry eggs (chicken, turkey, ostrich, duck and quail) to compare their nutritional characteristics and sensory properties. Design/ Methodology/ Approach: A physical analysis was performed: weight of the entire egg (weight and proportion of the albumin, yolk and shell) length and width of the entire egg, shape index, shell color, and yolk color, nutritional (determination of raw fat, protein, dry matter and ashes) and in sensory adaptation (measured through hedonic testing of adaptability through the arrangement of nine points to an individualized quantity of 97). Different types of egg used: chicken, turkey, ostrich, duck and quail. Results: The egg containing the most amount of protein was that of the duck (13.02 ± 0.46 %), while the sample containing the lowest result was that of the ostrich (9.47 ± 0.27 %). The type of egg that contained the fattest level was the duck (10.31 ± 0.75 %); on the other hand, the type of egg that demonstrated the least amount of fat was that of the chicken egg (8.28 ± 0.39 %). Results/ Findings/ Conclusion: Even though some physical differences exist in all types of eggs, they are similar and there is minimal variation in terms of their nutritional value. Therefore, these different types of eggs can be applied for consumption as substitutes for chicken eggs and as an alternative source of protein. Limitations of the study/ Implications: Lack of previous research in regard to comparisons of the types of analyzed eggs

Multifunctional Analysis of Chia Seed (Salvia hispanica L.) Bioactive Peptides Using Peptidomics and Molecular Dynamics Simulations Approaches

Chia seed peptides (CSP) can be a source of multifunctional biopeptides to treat non-communicable diseases. However, interactions and binding affinity involved in targeting specific receptors remains unexplored. In this study, molecular simulation techniques were used as virtual screening of CSP to determine drug-like candidates using a multi-target-directed ligand approach. CSP fraction with the best bioactivities in vitro was sequenced. Then, a prediction model was built using physicochemical descriptors (hydrophobicity, hydrophilicity, intestinal stability, antiangiogenic, antihypertensive, and anti-inflammatory) to calculate potential scores and rank possible biopeptides. Furthermore, molecular dynamics simulations (MDS) and ensemble molecular docking analysis were carried out using four human protein targets (ACE, angiotensin converting enzyme; VEGF, vascular endothelial growth factor; GLUC, glucocorticoid and MINC, mineralocorticoid receptors). Five known-sequence peptides (NNVFYPF, FNIVFPG, SRPWPIDY, QLQRWFR, GSRFDWTR) and five de novo peptides (DFKF, DLRF, FKAF, FRSF, QFRF) had the lowest energy score and higher affinity for ACE and VEGF. The therapeutic effects of these selected peptides can be related to the inhibition of the enzymes involved in angiogenesis and hypertension, due to formation of stable complexes with VEGF and ACE binding sites, respectively. The application of MDS is a good resource for identifying bioactive peptides for future experimental validation

Beyond Human Nutrition of Edible Insects: Health Benefits and Safety Aspects

Nowadays, edible insects are considered an outstanding source of nutrients, primarily because they contain high-quality protein, amino acids, and vitamins. Insects are considered a promising alternative protein source towards alleviating future global food shortage problems due to their production considered as being more sustainable by using less agricultural land and water, as well as releasing a smaller amount of greenhouse gas emissions. However, other important aspects to consider about the consumption of edible insects include their health benefits and some safety aspects, which has been relatively overlooked. In this sense, edible insects contain bioactive compounds that can provide diverse bioactivities, such as antioxidant, antihypertensive, anti-inflammatory, antimicrobial, and immunomodulatory with a positive impact on human health. On the other hand, edible insects are a nutrient-rich food that can provide a perfect growth medium for diverse microorganisms, as well as possess some anti-nutritive factors. These two main aspects could represent food safety concerns for consumers. In this context, recent scientific evidence indicates that preservation methods, mainly thermal treatments, utilized in the cooking or processing of edible insects decreased the microbial levels and anti-nutritive factors, which suggests that edible insects do not represent a critical biological risk to humans. Besides, edible insects could have a positive effect on gut microbiota, either by their pre-biotic effect or their antimicrobial activity towards pathogens. Thus, this review is focused on studies related to the health benefits of edible insects and their isolated components, as well as discussion about potential issues related to their microbial content and anti-nutritive factors; this review will provide a synopsis on whether edible insects may be considered safe for human consumption

Application of Polysaccharide-Based Edible Coatings on Fruits and Vegetables: Improvement of Food Quality and Bioactivities

Most foods derived from plant origin are very nutritious but highly perishable products. Nowadays, the food industry is focusing on the development of efficient preservation strategies as viable alternatives to traditional packaging and chemical treatments. Hence, polysaccharide-based edible coatings have been proposed because of their properties of controlled release of food additives and the protection of sensitive compounds in coated foods. Thus, this technology has allowed for improving the quality parameters and extends the shelf life of fruits and vegetables through positive effects on enzyme activities, physicochemical characteristics (e.g., color, pH, firmness, weight, soluble solids), microbial load, and nutritional and sensory properties of coated foods. Additionally, some bioactive compounds have been incorporated into polysaccharide-based edible coatings, showing remarkable antioxidant and antimicrobial properties. Thus, polysaccharide-based edible coatings incorporated with bioactive compounds can be used not only as an efficient preservation strategy but also may play a vital role in human health when consumed with the food. The main objective of this review is to provide a comprehensive overview of materials commonly used in the preparation of polysaccharide-based edible coatings, including the main bioactive compounds that can be incorporated into edible coatings, which have shown specific bioactivities