meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2022-7-4-247-257meat-235Research ArticleСтатьиInfluence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor)https://orcid.org/0000-0001-5587-4037TrukhanovaK. A.

Kristina A. Trukhanova, Laboratory Researcher, Laboratory of Structural Processing of Bioresources, All-Russian Research Institute for Food Additives; Master’s Student, Saint Petersburg State Technological Institute (Technical University)

55, Liteiny pr., 191014, Saint Petersburg,

26, Moskovski ave., Saint Petersburg

kristina.truhanova@gmail.comhttps://orcid.org/0000-0001-7879-7994MechtaevaE. V.

Elizaveta V. Mechtaeva, Research Senior, Laboratory of Structural Processing of Bioresources

55, Liteiny pr., 191014, Saint Petersburg

mechtaeva.lisa@gmail.comhttps://orcid.org/0000-0002-4195-0649NovikovaM. V.

Mariia V. Novikova, Candidate of Technical Sciences, Research Senior, Laboratory of Structural Processing of Bioresources

55, Liteiny pr., 191014, Saint Petersburg

mariazakharova@bk.ruhttps://orcid.org/0000-0002-8767-3720SorokoumovP. N.

Pavel N. Sorokoumov, Research Senior, Laboratory of Structural Processing of Bioresources

55, Liteiny pr., 191014, Saint Petersburg

sorokoumov_pavel@mail.ruhttps://orcid.org/0000-0001-5345-0038RyabukhinD. S.

Dmitriy S.  Ryabukhin, Candidate of Chemical Sciences, Research Senior, Laboratory of Structural Processing of Bioresources

55, Liteiny pr., 191014, Saint Petersburg

rdms@bk.ruAll-Russian Research Institute for Food Additives; St. Petersburg State Technological Institute (Technical University)Russian FederationAll-Russian Research Institute for Food AdditivesRussian Federation20222712202274247257Copyright © Trukhanova K.A., Mechtaeva E.V., Novikova M.V., Sorokoumov P.N., Ryabukhin D.S., 20222022Trukhanova K.A., Mechtaeva E.V., Novikova M.V., Sorokoumov P.N., Ryabukhin D.S.Trukhanova K.A., Mechtaeva E.V., Novikova M.V., Sorokoumov P.N., Ryabukhin D.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/235

Nowadays alternative protein sources like edible insects are becoming widely used as human food. One of the most popular insect is yellow mealworm (Tenebrio molitor) due to its high nutrition value. However, pretreatment and drying are necessary to increase the food shelf life and the efficiency of its use. Due to this, the purpose of the present work was the determination of influence of pretreatment methods (freezing of larvae for 1 month, freezing for 2 hours, freezing for 1 month followed by defrosting for 2 hours at room temperature, blanching) and drying methods (convection drying at 40 °C and 60 °C, microwave drying) of yellow mealworm on its color (determination of L*, а*, b*, ΔElab, Ch, H, BI), moisture content (gravimetric method), fatty acid composition (determined by gas chromatography with mass spectroscopy) and time of drying (time required to reach constant weight). It was found that all used pretreatment and drying methods had no effect on the fatty acid composition of the larvae. In terms of drying rate and color retention, microwave drying showed better results than convection drying at 40 °C and 60 °C. Meanwhile, convection drying at 40 °C leads to the higher final moisture content of the samples. Among the pretreatment methods, only blanching the larvae samples before drying retained their color better and also accelerated the rate of the convection drying.

insect dryingyellow mealwormTenebrio molitorfeed additiveThe article was published as part of the research topic No. FGUS2022–0018 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RASReferencesThe State of World Fisheries and Aquaculture. (2000). Food and Agriculture Organization of the United Nations. Fisheries Department, 2000.The State of World Fisheries and Aquaculture. (2000). Food and Agriculture Organization of the United Nations. Fisheries Department, 2000.Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. et al. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United Nations, Rome, 2013.Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. et al. (2013). Edible insects: future prospects for food and feed security (No. 171). Food and agriculture organization of the United Nations, Rome, 2013.Mitsuhashi, J. (2010) The future use of insects as human food. Chapter in a book: Forest Insects as Food: Humans Bite Back. FAO of the United Nations Regional Office for Asia and the Pacific, Bangkok, 2010.Mitsuhashi, J. (2010) The future use of insects as human food. Chapter in a book: Forest Insects as Food: Humans Bite Back. FAO of the United Nations Regional Office for Asia and the Pacific, Bangkok, 2010.Zonderland-Thomassen, M. A., Lieffering, M., Ledgard, S. F. (2014). Water footprint of beef cattle and sheep produced in New Zealand: water scarcity and eutrophication impacts. Journal of Cleaner Production, 73, 253–262. https://doi.org/10.1016/j.jclepro.2013.12.025Zonderland-Thomassen, M. A., Lieffering, M., Ledgard, S. F. (2014). Water footprint of beef cattle and sheep produced in New Zealand: water scarcity and eutrophication impacts. Journal of Cleaner Production, 73, 253–262. https://doi.org/10.1016/j.jclepro.2013.12.025Tilman, D., Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515, 518–522. https://doi.org/10.1038/nature13959Tilman, D., Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515, 518–522. https://doi.org/10.1038/nature13959Fluet, M. J., Vescovi, L., Bokoye, A. I. (2009). Water and Climate Change (Citizen mobilization, a source of solutions). Retrieved from: https://books.google.ru/books?hl=ru&lr=&id=tRzGWUWFEkQC&oi=fnd&pg=PA1&dq=The+United+Nations+World+Water+Development+Report%E2%80%93N+32009%E2%80%93Water+and+Climate+Change+(Citizen+mobilization,+a+source+of+solutions).+UNESCO&ots=4pE9yKabLu&sig=UNv2FdiATgjZbpk_AN82ujiPdk&redir_esc=y#v=onepage&q=The%20United%20Nations%20World%20Water%20Development%20Report%E2%80%93N%2032009%E2%80%93Water%20and%20Climate%20Change%20(Citizen%20mobilization%2C%20a%20source%20of%20solutions).%20UNESCO&f=false Accessed November 18, 2022Fluet, M. J., Vescovi, L., Bokoye, A. I. (2009). Water and Climate Change (Citizen mobilization, a source of solutions). Retrieved from: https://books.google.ru/books?hl=ru&lr=&id=tRzGWUWFEkQC&oi=fnd&pg=PA1&dq=The+United+Nations+World+Water+Development+Report%E2%80%93N+32009%E2%80%93Water+and+Climate+Change+(Citizen+mobilization,+a+source+of+solutions).+UNESCO&ots=4pE9yKabLu&sig=UNv2FdiATgjZbpk_AN82ujiPdk&redir_esc=y#v=onepage&q=The%20United%20Nations%20World%20Water%20Development%20Report%E2%80%93N%2032009%E2%80%93Water%20and%20Climate%20Change%20(Citizen%20mobilization%2C%20a%20source%20of%20solutions).%20UNESCO&f=false Accessed November 18, 2022Ridoutt, B. G., Sanguansri, P., Freer, M., Harper, G. S. (2012). Water footprint of livestock: comparison of six geographically defined beef production systems. The International Journal of Life Cycle Assessment, 17(2), 165–175. https://doi.org/10.1007/s11367–011–0346-yRidoutt, B. G., Sanguansri, P., Freer, M., Harper, G. S. (2012). Water footprint of livestock: comparison of six geographically defined beef production systems. The International Journal of Life Cycle Assessment, 17(2), 165–175. https://doi.org/10.1007/s11367–011–0346-yMekonnen, M. M., Hoekstra, A. Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401–415. https://doi.org/10.1007/s10021–011–9517–8Mekonnen, M. M., Hoekstra, A. Y. (2012). A global assessment of the water footprint of farm animal products. Ecosystems, 15(3), 401–415. https://doi.org/10.1007/s10021–011–9517–8Dobermann, D., Swift, J. A., Field, L. M. (2017). Opportunities and hurdles of edible insects for food and feed. Nutrition Bulletin, 42(4), 293–308. https://doi.org/10.1111/nbu.12291Dobermann, D., Swift, J. A., Field, L. M. (2017). Opportunities and hurdles of edible insects for food and feed. Nutrition Bulletin, 42(4), 293–308. https://doi.org/10.1111/nbu.12291Ramos-Elorduy, J. (2009). Anthropo-entomophagy: Cultures, evolution and sustainability. Entomological Research, 39(5), 271–288. https://doi.org/10.1111/j.1748–5967.2009.00238.xRamos-Elorduy, J. (2009). Anthropo-entomophagy: Cultures, evolution and sustainability. Entomological Research, 39(5), 271–288. https://doi.org/10.1111/j.1748–5967.2009.00238.xMiglietta, P. P., De Leo, F., Ruberti, M., Massari, S. (2015). Mealworms for food: A water footprint perspective. Water, 7(11), 6190–6203. https://doi.org/10.3390/w7116190Miglietta, P. P., De Leo, F., Ruberti, M., Massari, S. (2015). Mealworms for food: A water footprint perspective. Water, 7(11), 6190–6203. https://doi.org/10.3390/w7116190Ghaly, A. E., Alkoaik, F. N. (2009). The yellow mealworm as a novel source of protein. American Journal of Agricultural and Biological Sciences, 4(4), 319–331. https://doi.org/10.3844/ajabssp.2009.319.331Ghaly, A. E., Alkoaik, F. N. (2009). The yellow mealworm as a novel source of protein. American Journal of Agricultural and Biological Sciences, 4(4), 319–331. https://doi.org/10.3844/ajabssp.2009.319.331Siemianowska, E., Kosewska, A., Aljewicz, M., Skibniewska, K. A., Polak-Juszczak, L., Jarocki, A. et al. (2013). Larvae of mealworm (Tenebrio molitor L.) as European novel food. Agricultural Sciences, 4(6), 287–291. https://doi.org/10.4236/as.2013.46041Siemianowska, E., Kosewska, A., Aljewicz, M., Skibniewska, K. A., Polak-Juszczak, L., Jarocki, A. et al. (2013). Larvae of mealworm (Tenebrio molitor L.) as European novel food. Agricultural Sciences, 4(6), 287–291. https://doi.org/10.4236/as.2013.46041Rumpold, B. A., Schlüter, O. K. (2013). Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science and Emerging Technologies, 17, 1–11. https://doi.org/10.1016/j.ifset.2012.11.005Rumpold, B. A., Schlüter, O. K. (2013). Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science and Emerging Technologies, 17, 1–11. https://doi.org/10.1016/j.ifset.2012.11.005Rumpold, B. A., Schlüter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition and Food Research, 57(5), 802–823. https://doi.org/10.1002/mnfr.201200735Rumpold, B. A., Schlüter, O. K. (2013). Nutritional composition and safety aspects of edible insects. Molecular Nutrition and Food Research, 57(5), 802–823. https://doi.org/10.1002/mnfr.201200735Turck, D., Castenmiller, J., De Henauw, S., Hirsch-Ernst, K. I., Kearney, J., Maciuk, A. et al. (2021). Safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 19(1), e06343. https://doi.org/10.2903/j.efsa.2021.6343Turck, D., Castenmiller, J., De Henauw, S., Hirsch-Ernst, K. I., Kearney, J., Maciuk, A. et al. (2021). Safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food pursuant to Regulation (EU) 2015/2283. EFSA Journal, 19(1), e06343. https://doi.org/10.2903/j.efsa.2021.6343Errico, S., Spagnoletta, A., Verardi, A., Moliterni, S., Dimatteo, S., Sangiorgio, P. (2022). Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects. Comprehensive Reviews in Food Science and Food Safety, 21(1), 148–197. https://doi.org/10.1111/1541–4337.12863Errico, S., Spagnoletta, A., Verardi, A., Moliterni, S., Dimatteo, S., Sangiorgio, P. (2022). Tenebrio molitor as a source of interesting natural compounds, their recovery processes, biological effects, and safety aspects. Comprehensive Reviews in Food Science and Food Safety, 21(1), 148–197. https://doi.org/10.1111/1541–4337.12863Elhassan, M., Wendin, K., Olsson, V., Langton, M. (2019). Quality aspects of insects as food — nutritional, sensory, and related concepts. Foods, 8(3), Artricle 95. https://doi.org/10.3390/foods8030095Elhassan, M., Wendin, K., Olsson, V., Langton, M. (2019). Quality aspects of insects as food — nutritional, sensory, and related concepts. Foods, 8(3), Artricle 95. https://doi.org/10.3390/foods8030095Evans, J., Flore, R., Frøst, M. B. (2017). On eating insects: essays, stories and recipes. Phaidon Press, 2017.Evans, J., Flore, R., Frøst, M. B. (2017). On eating insects: essays, stories and recipes. Phaidon Press, 2017.Paul, A., Frederich, M., Megido, R. C., Alabi, T., Malik, P., Uyttenbroeck, R. et al. (2017). Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae. Journal of Asia-Pacific Entomology, 20(2), 337–340. https://doi.org/10.1016/j.aspen.2017.02.001Paul, A., Frederich, M., Megido, R. C., Alabi, T., Malik, P., Uyttenbroeck, R. et al. (2017). Insect fatty acids: A comparison of lipids from three Orthopterans and Tenebrio molitor L. larvae. Journal of Asia-Pacific Entomology, 20(2), 337–340. https://doi.org/10.1016/j.aspen.2017.02.001Nowak, V., Persijn, D., Rittenschober, D., Charrondiere, U. R. (2016). Review of food composition data for edible insects. Food Chemistry, 193, 39–46. https://doi.org/10.1016/j.foodchem.2014.10.114Nowak, V., Persijn, D., Rittenschober, D., Charrondiere, U. R. (2016). Review of food composition data for edible insects. Food Chemistry, 193, 39–46. https://doi.org/10.1016/j.foodchem.2014.10.114Christensen, D. L., Orech, F. O., Mungai, M. N., Larsen, T., Friis, H., Aagaard-Hansen, J. (2006). Entomophagy among the Luo of Kenya: a potential mineral source? International Journal of Food Sciences and Nutrition, 57(3–4), 198–203. https://doi.org/10.1080/09637480600738252Christensen, D. L., Orech, F. O., Mungai, M. N., Larsen, T., Friis, H., Aagaard-Hansen, J. (2006). Entomophagy among the Luo of Kenya: a potential mineral source? International Journal of Food Sciences and Nutrition, 57(3–4), 198–203. https://doi.org/10.1080/09637480600738252Son, Y. -J., Choi, S. Y., Hwang, I. -K., Nho, C. W., Kim, S. H. (2020). Could defatted mealworm (Tenebrio molitor) and mealworm oil be used as food ingredients? Foods, 9(1), Article 40. https://doi.org/10.3390/foods9010040Son, Y. -J., Choi, S. Y., Hwang, I. -K., Nho, C. W., Kim, S. H. (2020). Could defatted mealworm (Tenebrio molitor) and mealworm oil be used as food ingredients? Foods, 9(1), Article 40. https://doi.org/10.3390/foods9010040Lenaerts, S., Van Der Borght, M., Callens, A., Van Campenhout, L. (2018). Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour. Food Chemistry, 254, 129–136. https://doi.org/10.1016/j.foodchem.2018.02.006Lenaerts, S., Van Der Borght, M., Callens, A., Van Campenhout, L. (2018). Suitability of microwave drying for mealworms (Tenebrio molitor) as alternative to freeze drying: Impact on nutritional quality and colour. Food Chemistry, 254, 129–136. https://doi.org/10.1016/j.foodchem.2018.02.006Larouche, J., Deschamps, M. -H., Saucier, L., Lebeuf, Y., Doyen, A., Landenberg, G. W. (2019). Effects of stunning methods on lipid oxidation, colour and microbial load of black soldier fly (Hermetia illucens) larvae. Animals, 9(4), Article 182. https://doi.org/10.3390/ani9040182Larouche, J., Deschamps, M. -H., Saucier, L., Lebeuf, Y., Doyen, A., Landenberg, G. W. (2019). Effects of stunning methods on lipid oxidation, colour and microbial load of black soldier fly (Hermetia illucens) larvae. Animals, 9(4), Article 182. https://doi.org/10.3390/ani9040182Singh, Y., Cullere, M., Kovitvadhi, A., Chundang, P., Dalle Zotte, A. (2020). Effect of different stunning methods on physico-chemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.). Innovative Food Science and Emerging Technologies, 65, Article 102444. https://doi.org/10.1016/j.ifset.2020.102444Singh, Y., Cullere, M., Kovitvadhi, A., Chundang, P., Dalle Zotte, A. (2020). Effect of different stunning methods on physico-chemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus L.). Innovative Food Science and Emerging Technologies, 65, Article 102444. https://doi.org/10.1016/j.ifset.2020.102444van Huis, A. (2019). Welfare of farmed insects. Journal of Insects as Food and Feed, 5(3), 159–162. https://doi.org/10.3920/JIFF2019.x004van Huis, A. (2019). Welfare of farmed insects. Journal of Insects as Food and Feed, 5(3), 159–162. https://doi.org/10.3920/JIFF2019.x004El Hajj, R., Mhemdi, H., Besombes, C., Allaf, K., Lefrançois, V., Vorobiev, E. (2022). Edible insects’ transformation for feed and food uses: An overview of current insights and future developments in the field. Processes, 10(5), Article 970. https://doi.org/10.3390/pr10050970El Hajj, R., Mhemdi, H., Besombes, C., Allaf, K., Lefrançois, V., Vorobiev, E. (2022). Edible insects’ transformation for feed and food uses: An overview of current insights and future developments in the field. Processes, 10(5), Article 970. https://doi.org/10.3390/pr10050970Kröncke, N., Böschen, V., Woyzichovski, J., Demtröder, S., Benning, R. (2018). Comparison of suitable drying processes for mealworms (Tenebrio molitor). Innovative Food Science and Emerging Technologies, 50, 20–25. https://doi.org/10.1016/j.ifset.2018.10.009Kröncke, N., Böschen, V., Woyzichovski, J., Demtröder, S., Benning, R. (2018). Comparison of suitable drying processes for mealworms (Tenebrio molitor). Innovative Food Science and Emerging Technologies, 50, 20–25. https://doi.org/10.1016/j.ifset.2018.10.009Kröncke, N., Grebenteuch, S., Keil, C., Demtröder, S., Kroh, L., Thünemann, A. F. et al. (2019). Effect of different drying methods on nutrient quality of the yellow mealworm (Tenebrio molitor L.). Insects, 10(4), Article 84. https://doi.org/10.3390/insects10040084Kröncke, N., Grebenteuch, S., Keil, C., Demtröder, S., Kroh, L., Thünemann, A. F. et al. (2019). Effect of different drying methods on nutrient quality of the yellow mealworm (Tenebrio molitor L.). Insects, 10(4), Article 84. https://doi.org/10.3390/insects10040084Azzollini, D., Derossi, A., Severini, C. (2016). Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality. Journal of Insects as Food and Feed, 2(4), 233–243. https://doi.org/10.3920/JIFF2016.0001Azzollini, D., Derossi, A., Severini, C. (2016). Understanding the drying kinetic and hygroscopic behaviour of larvae of yellow mealworm (Tenebrio molitor) and the effects on their quality. Journal of Insects as Food and Feed, 2(4), 233–243. https://doi.org/10.3920/JIFF2016.0001Parniakov, O., Mikhrovska, M., Wiktor, A., Alles, M., Ristic, D., Bogusz, R. et al. (2022). Insect processing for food and feed: A review of drying methods. Drying Technology, 40(8), 1500–1513. https://doi.org/10.1080/07373937.2021.1962905Parniakov, O., Mikhrovska, M., Wiktor, A., Alles, M., Ristic, D., Bogusz, R. et al. (2022). Insect processing for food and feed: A review of drying methods. Drying Technology, 40(8), 1500–1513. https://doi.org/10.1080/07373937.2021.1962905Purschke, B., Brüggen, H., Scheibelberger, R., Jäger, H. (2018). Effect of pre-treatment and drying method on physicochemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.). European Food Research and Technology, 244(2), 269–280. https://doi.org/10.1007/s00217–017–2953–8Purschke, B., Brüggen, H., Scheibelberger, R., Jäger, H. (2018). Effect of pre-treatment and drying method on physicochemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.). European Food Research and Technology, 244(2), 269–280. https://doi.org/10.1007/s00217–017–2953–8Vandeweyer, D., Lenaerts, S., Callens, A., Van Campenhout, L. (2017). Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control, 71, 311–314. https://doi.org/10.1016/j.foodcont.2016.07.011Vandeweyer, D., Lenaerts, S., Callens, A., Van Campenhout, L. (2017). Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control, 71, 311–314. https://doi.org/10.1016/j.foodcont.2016.07.011AOAC (2000) Official Methods of Analysis of the Association of Official Analytical Chemists, Official methods of analysis (17th Edition), vol. 2. Gaithersburg, MD, USA, 2000.AOAC (2000) Official Methods of Analysis of the Association of Official Analytical Chemists, Official methods of analysis (17th Edition), vol. 2. Gaithersburg, MD, USA, 2000.Figueira, G. M., Park, K. J., Brod, F. P. R., Honorio, S. L. (2004). Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation. Journal of Food Engineering, 63(3), 273–280. https://doi.org/10.1016/j.jfoodeng.2003.06.001Figueira, G. M., Park, K. J., Brod, F. P. R., Honorio, S. L. (2004). Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation. Journal of Food Engineering, 63(3), 273–280. https://doi.org/10.1016/j.jfoodeng.2003.06.001Lashkari, H., Halabinejad, M., Rafati, A., Namdar, A. (2020). Shelf life extension of veal meat by edible coating incorporated with Zataria multiflora essential oil. Journal of Food Quality, 2020, Article 8871857. https://doi.org/10.1155/2020/8871857Lashkari, H., Halabinejad, M., Rafati, A., Namdar, A. (2020). Shelf life extension of veal meat by edible coating incorporated with Zataria multiflora essential oil. Journal of Food Quality, 2020, Article 8871857. https://doi.org/10.1155/2020/8871857Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169–175. https://doi.org/10.1016/S0260–8774(00)00154–0Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169–175. https://doi.org/10.1016/S0260–8774(00)00154–0Pande, R., Mishra, H. N., Singh, M. N. (2012). Microwave drying for safe storage and improved nutritional quality of green gram seed (Vigna radiata). Journal of Agricultural and Food Chemistry, 60(14), 3809–3816. https://doi.org/10.1021/jf204540nPande, R., Mishra, H. N., Singh, M. N. (2012). Microwave drying for safe storage and improved nutritional quality of green gram seed (Vigna radiata). Journal of Agricultural and Food Chemistry, 60(14), 3809–3816. https://doi.org/10.1021/jf204540nHosseinpour, S., Rafiee, S., Mohtasebi, S. S., Aghbashlo, M. (2013). Application of computer vision technique for on-line monitoring of shrimp color changes during drying. Journal of Food Engineering, 115(1), 99–114. https://doi.org/10.1016/j.jfoodeng.2012.10.003Hosseinpour, S., Rafiee, S., Mohtasebi, S. S., Aghbashlo, M. (2013). Application of computer vision technique for on-line monitoring of shrimp color changes during drying. Journal of Food Engineering, 115(1), 99–114. https://doi.org/10.1016/j.jfoodeng.2012.10.003Monica, P., Sharma, H.K., Sarkar, B.C., Singh, C. (2010). Kinetics of drumstick leaves (Moringa oleifera) during convective drying. African Journal of Plant Science, 4(10), 391–400.Monica, P., Sharma, H.K., Sarkar, B.C., Singh, C. (2010). Kinetics of drumstick leaves (Moringa oleifera) during convective drying. African Journal of Plant Science, 4(10), 391–400.Sharma, G. P., Prasad, S. (2001). Drying of garlic (Allium sativum) cloves by microwave–hot air combination. Journal of Food Engineering, 50(2), 99–105. https://doi.org/10.1016/S0260–8774(00)00200–4Sharma, G. P., Prasad, S. (2001). Drying of garlic (Allium sativum) cloves by microwave–hot air combination. Journal of Food Engineering, 50(2), 99–105. https://doi.org/10.1016/S0260–8774(00)00200–4Martins, M. G., Martins, D. E. G., da Silva Pena, R. (2015). Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT-Food Science and Technology, 62(1(1)), 144–151. https://doi.org/10.1016/j.lwt.2015.01.010Martins, M. G., Martins, D. E. G., da Silva Pena, R. (2015). Drying kinetics and hygroscopic behavior of pirarucu (Arapaima gigas) fillet with different salt contents. LWT-Food Science and Technology, 62(1(1)), 144–151. https://doi.org/10.1016/j.lwt.2015.01.010Park, K. J., Vohnikova, Z., Brod, F. P. R. (2002). Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). Journal of Food Engineering, 51(3), 193–199. https://doi.org/10.1016/S0260–8774(01)00055–3Park, K. J., Vohnikova, Z., Brod, F. P. R. (2002). Evaluation of drying parameters and desorption isotherms of garden mint leaves (Mentha crispa L.). Journal of Food Engineering, 51(3), 193–199. https://doi.org/10.1016/S0260–8774(01)00055–3Tzompa-Sosa, D. A., Yi, L., van Valenberg, H. J.F., van Boekel, M. A.J.S., Lakemond, C. M. M. (2014). Insect lipid profile: Aqueous versus organic solvent-based extraction methods. Food Research International, 62, 1087–1094. https://doi.org/10.1016/j.foodres.2014.05.052Tzompa-Sosa, D. A., Yi, L., van Valenberg, H. J.F., van Boekel, M. A.J.S., Lakemond, C. M. M. (2014). Insect lipid profile: Aqueous versus organic solvent-based extraction methods. Food Research International, 62, 1087–1094. https://doi.org/10.1016/j.foodres.2014.05.052Ribeiro, J. C., Lima, R. C., Maia, M. R.G., Almeida, A. A., Fonseca, A. J.M., Cabrita, A. R. J. et al. (2019). Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT, 113, Article 108335. https://doi.org/10.1016/j.lwt.2019.108335Ribeiro, J. C., Lima, R. C., Maia, M. R.G., Almeida, A. A., Fonseca, A. J.M., Cabrita, A. R. J. et al. (2019). Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT, 113, Article 108335. https://doi.org/10.1016/j.lwt.2019.108335Pathare, P. B., Opara, U. L., Al-Said, F. A. -J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947–012–0867–9Pathare, P. B., Opara, U. L., Al-Said, F. A. -J. (2013). Colour measurement and analysis in fresh and processed foods: a review. Food and Bioprocess Technology, 6(1), 36–60. https://doi.org/10.1007/s11947–012–0867–9

The authors declare that there are no conflicts of interest present.