Black soldier fly as a New chitin source: Extraction, purification and molecular/structural characterization

Black Soldier Fly (BSF) represents a potential chitin source that has not been fully explored in terms of characterization, extraction, and purification. In this study, different chemical and enzymatic protocols with or without pre-treatment (ultrasonication and mechanochemical milling) for chitin extraction were tested. Chitin was then accurately quantified and characterized from a molecular and structural point of view by UPLC-MS, XRD, and ESEM, and compared with chitin from shrimp shells. BSF chitin was more recalcitrant than shrimp chitin during extraction and purification, due to the strong binding of chitin to proteins. Indeed, the purity of shrimp chitin was 88.3g/100g of extract, while BSF chitin purity was 47.6–79.9g/100g. Furthermore, the chitin-bound proteins had a defined amino acid composition; their binding was also confirmed by structural characterization. Therefore, the efficiency of each step of the extraction process needs to be critically evaluated to adapt the methods used for crustaceans to insect biomass

1H NMR metabolic profile to discriminate pasture based alpine asiago PDO cheeses

The study was carried out in an alpine area of North-Eastern Italy to assess the reliability of proton nuclear magnetic resonance 1H NMR to fingerprint and discriminate Asiago PDO cheeses processed in the same dairy plant from upland pasture-based milk or from upland hay-based milk. Six experimental types of Asiago cheese were made from raw milk considering 2 cows’ feeding systems (pasture- vs. hay-based milk) and 3 ripening times (2 months, Pressato vs. 4 months, Allevo_4 vs. 6 months, Allevo_6). Samples (n = 55) were submitted to chemical analysis and to 1HNMRcoupled with multivariate canonical discriminant analysis. Choline, 2,3-butanediol, lysine, tyrosine, and some signals of sugar-like compounds were suggested as the main water-soluble metabolites useful to discriminate cheese according to cows’ feeding system. A wider pool of polar biomarkers explained the variation due to ripening time. The validation procedure based on a predictive set suggested that 1H NMR based metabolomics was an effective fingerprinting tool to identify pasture-based cheese samples with the shortest ripening period (Pressato). The classification to the actual feeding system of more aged cheese samples was less accurate likely due to their chemical and biochemical changes induced by a prolonged maturation process

Effect of the rearing substrate on total protein and amino acid composition in black soldier fly

Insects are becoming increasingly relevant as protein sources in food and feed. The Black Soldier Fly (BSF) is one of the most utilized, thanks to its ability to live on many leftovers. Vegetable processing industries produce huge amounts of by-products, and it is important to efficiently rear BSF on different substrates to assure an economical advantage in bioconversion and to overcome the seasonality of some leftovers. This work evaluated how different substrates affect the protein and amino acid content of BSF. BSF prepupae reared on different substrates showed total protein content varying between 35% and 49% on dry matter. Significant lower protein contents were detected in BSF grown on fruit by-products, while higher contents were observed when autumnal leftovers were employed. BSF protein content was mainly correlated to fibre and protein content in the diet. Among amino acids, lysine, valine and leucine were most affected by the diet. Essential amino acids satisfied the Food and Agricultural Organization (FAO) requirements for human nutrition, except for lysine in few cases. BSF could be a flexible tool to bio-convert a wide range of vegetable by-products of different seasonality in a high-quality protein-rich biomass, even if significant differences in the protein fraction were observed according to the rearing substrate

Identification of Lipid Biomarkers to Discriminate between the Different Production Systems for Asiago PDO Cheese

The lipid fraction of Asiago Protected Designation of Origin (PDO) cheese was analyzed to identify specific biomarkers of its main production systems through a canonical discriminant analysis. The three main production systems of the cheese were considered. Two were located in the upland (UL): pasture-based (P-UL) vs hay-based total mixed rations (H-UL). The third was located in the lowland (LL) and processed milk from cows fed maize silage-based rations (maize silage lowland: MS-LL). The discriminant analysis selected nine fatty acids and vitamin A as lipid biomarkers useful to separate the three production systems. High contents of conjugated linoleic acids, anteiso-C15:0, and vitamin A were discriminant factors for P-UL cheese. The separation between H-UL and MS-LL cheese was less marked with the former having the higher content of conjugated linoleic acids and some polyunsaturated n-6 fatty acids and with the latter being identified by cyclopropane fatty acid and C9:0

Performance Assessment in Fingerprinting and Multi Component Quantitative NMR Analyses

An interlaboratory comparison (ILC) was organized with the aim to set up quality control indicators suitable for multicomponent quantitative analysis by nuclear magnetic resonance (NMR) spectroscopy. A total of 36 NMR data sets (corresponding to 1260 NMR spectra) were produced by 30 participants using 34 NMR spectrometers. The calibration line method was chosen for the quantification of a five-component model mixture. Results show that quantitative NMR is a robust quantification tool and that 26 out of 36 data sets resulted in statistically equivalent calibration lines for all considered NMR signals. The performance of each laboratory was assessed by means of a new performance index (named Qp-score) which is related to the difference between the experimental and the consensus values of the slope of the calibration lines. Laboratories endowed with a Qp-score falling within the suitable acceptability range are qualified to produce NMR spectra that can be considered statistically equivalent in terms of relative intensities of the signals. In addition, the specific response of nuclei to the experimental excitation/relaxation conditions was addressed by means of the parameter named NR. NR is related to the difference between the theoretical and the consensus slopes of the calibration lines and is specific for each signal produced by a well-defined set of acquisition parameters

Sottoprodotti agroalimentari valorizzati con le mosche soldato

Le strategie di gestione degli scarti alimentari si sono finora concentrate principalmente sulla riduzione dei rifiuti, tuttavia la ricerca di nuove forme di valorizzazione rappresenta un\u2019alternativa concreta che apre nuovi scenari di mercato. La capacit\ue0 di alcune specie di insetti di utilizzare un\u2019ampia gamma di substrati organici comunemente considerati come sottoprodotti e rifiuti, rappresenta una delle soluzioni pi\uf9 promettenti per attuare il principio fondante dell\u2019economia circolare. Tra questi vi \ue8 la \u201cmosca soldato nera\u201d (Hermetia illucens, Diptera: Stratiomyidae), una mosca non infestante (gli adulti vivono pochi giorni, non si nutrono e non trasmettono patogeni), le cui larve sono in grado di svilupparsi su un\u2019ampia variet\ue0 di substrati organici ad elevato contenuto di umidit\ue0. Per sfruttare le potenzialit\ue0 delle mosche soldato nel ricavare nutrienti ad alto valore energetico utilizzabili sia in ambito alimentare/mangimistico, sia come combustibili, sia come ammendanti per l\u2019agricoltura \ue8 stato creato, nel solco dei Gruppi Operativi per l\u2019Innovazione (GOI) del partenariato PEI AGRI, il progetto BIOECO-FLIES, un gruppo di ricerca coordinato da CRPV (Centro Ricerche Produzioni Vegetali) e finanziato dalla Regione Emilia Romagna (PSR 2014-2020 Mis. 16.01 Focus Area 5C), che vede coinvolti diversi enti di ricerca pubblici e privati: Universit\ue0 di Modena e Reggio Emilia (UNIMORE), Universit\ue0 di Parma (UNIPR) e la societ\ue0 Astra Innovazione e Sviluppo. Partendo dai sottoprodotti della lavorazione di prodotti ortofrutticoli e olivicoli forniti dalle imprese agricole del GOI quali Consorzio Agribologna, C.A.B. Cooperativa agricola Brisighellese, Conserve Italia, ed altre aziende agricole del territorio Emiliano-Romagnolo, il progetto ha ottimizzato le caratteristiche quali-quantitative delle mosche soldato allevate in relazione alla stagionalit\ue0 dei sottoprodotti; inoltre, sono stati valutati i processi estrattivi applicabili per ottenere una separazione efficiente delle frazioni, le possibilit\ue0 di impiego di tali frazioni, e la sostenibilit\ue0 ambientale ed economica dell\u2019intero process

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin being by far the predominant isomer. When beans are fermented there is a large loss of both (-)-epicatechin and (+)-catechin, but also the formation of (-)-catechin. We hypothesize that the heat of fermentation may, in part, be responsible for the formation of this enantiomer. When beans are progressively roasted at conditions described as low, medium and high roast conditions, there is a progressive loss of (-)-epicatechin and (+)-catechin and an increase in (-)-catechin with the higher roast levels. When natural and Dutch-processed cacao powders are analyzed, there is progressive loss of both (-)-epicatechin and (+)-catechin with lesser losses of (-)-catechin. We thus observe that in even lightly Dutch-processed powder, the level of (-)-catechin exceeds the level of (-)-epicatechin. The results indicate that much of the increase in the level of (-)-catechin observed during various processing steps may be the result of heat-related epimerization from (-)-epicatechin. These results are discussed with reference to the reported preferred order of absorption of (-)-epicatechin > (+)-catechin > (-)-catechin. These results are also discussed with respect to the balance that must be struck between the beneficial impact of fermentation and roasting on chocolate flavor and the healthful benefits of chocolate and cocoa powder that result in part from the flavan-3-ol monomers

Approaches in biotechnological applications of natural polymers

Natural polymers, such as gums and mucilage, are biocompatible, cheap, easily available and non-toxic materials of native origin. These polymers are increasingly preferred over synthetic materials for industrial applications due to their intrinsic properties, as well as they are considered alternative sources of raw materials since they present characteristics of sustainability, biodegradability and biosafety. As definition, gums and mucilages are polysaccharides or complex carbohydrates consisting of one or more monosaccharides or their derivatives linked in bewildering variety of linkages and structures. Natural gums are considered polysaccharides naturally occurring in varieties of plant seeds and exudates, tree or shrub exudates, seaweed extracts, fungi, bacteria, and animal sources. Water-soluble gums, also known as hydrocolloids, are considered exudates and are pathological products; therefore, they do not form a part of cell wall. On the other hand, mucilages are part of cell and physiological products. It is important to highlight that gums represent the largest amounts of polymer materials derived from plants. Gums have enormously large and broad applications in both food and non-food industries, being commonly used as thickening, binding, emulsifying, suspending, stabilizing agents and matrices for drug release in pharmaceutical and cosmetic industries. In the food industry, their gelling properties and the ability to mold edible films and coatings are extensively studied. The use of gums depends on the intrinsic properties that they provide, often at costs below those of synthetic polymers. For upgrading the value of gums, they are being processed into various forms, including the most recent nanomaterials, for various biotechnological applications. Thus, the main natural polymers including galactomannans, cellulose, chitin, agar, carrageenan, alginate, cashew gum, pectin and starch, in addition to the current researches about them are reviewed in this article.. }To the Conselho Nacional de Desenvolvimento Cientfíico e Tecnológico (CNPq) for fellowships (LCBBC and MGCC) and the Coordenação de Aperfeiçoamento de Pessoal de Nvíel Superior (CAPES) (PBSA). This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/BIO/04469/2013 unit, the Project RECI/BBB-EBI/0179/2012 (FCOMP-01-0124-FEDER-027462) and COMPETE 2020 (POCI-01-0145-FEDER-006684) (JAT)