Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods
This study explores the potential of <i>Tenebrio molitor</i> protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consume...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/333 |
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| author | Marcelina Maciejewska Anna Dąbrowska Marina Cano-Lamadrid |
| author_facet | Marcelina Maciejewska Anna Dąbrowska Marina Cano-Lamadrid |
| author_sort | Marcelina Maciejewska |
| collection | DOAJ |
| description | This study explores the potential of <i>Tenebrio molitor</i> protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the gap between laboratory innovation and market feasibility, contributing to the development of sustainable functional foods. The study optimized the process of enzyme hydrolysis using serine protease from <i>Cucurbita ficifolia</i>, thereby enhancing DPPH scavenging capacity increased from 3.15 ± 0.53 to 8.17 ± 0.62 µM Trolox/mL and ABTS decolorization capacity increased from 4.29 ± 0.01 to 10.29 ± 0.01 µM Trolox/mL after 5 h of hydrolysis. Consumer surveys incorporating the Food Neophobia, Insect Phobia, and Entomophagy Scales revealed demographic and cultural influences on entomophagy acceptance. Among respondents, 27.1% in Poland and 25.7% in Spain had previously consumed insect-based products, while Polish participants showed a higher willingness to adopt insect-enriched foods. The study confirmed that hydrolysis enhances the antioxidant activity of <i>T. molitor</i> protein hydrolysates and that demographic and cultural factors significantly influence consumer acceptance of insect-based foods. |
| format | Article |
| id | doaj-art-15160a48a5e945ab9cd1c128eda44ce9 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-15160a48a5e945ab9cd1c128eda44ce92025-01-24T13:33:19ZengMDPI AGFoods2304-81582025-01-0114233310.3390/foods14020333Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based FoodsMarcelina Maciejewska0Anna Dąbrowska1Marina Cano-Lamadrid2Department of Development Functional Food Products, Wrocław University of Environmental and Life Sciences, 50-366 Wrocław, PolandDepartment of Development Functional Food Products, Wrocław University of Environmental and Life Sciences, 50-366 Wrocław, PolandDepartment of Agri-Food Technology, Miguel Hernández University of Elche, Crta. de Beniel, Km. 3,2, 03312 Orihuela, SpainThis study explores the potential of <i>Tenebrio molitor</i> protein hydrolysates as functional food ingredients, evaluating their bioactivity and consumer acceptance of the incorporation of edible insects into food across Poland and Spain. By aligning technical advancements with consumer preferences, this research bridges the gap between laboratory innovation and market feasibility, contributing to the development of sustainable functional foods. The study optimized the process of enzyme hydrolysis using serine protease from <i>Cucurbita ficifolia</i>, thereby enhancing DPPH scavenging capacity increased from 3.15 ± 0.53 to 8.17 ± 0.62 µM Trolox/mL and ABTS decolorization capacity increased from 4.29 ± 0.01 to 10.29 ± 0.01 µM Trolox/mL after 5 h of hydrolysis. Consumer surveys incorporating the Food Neophobia, Insect Phobia, and Entomophagy Scales revealed demographic and cultural influences on entomophagy acceptance. Among respondents, 27.1% in Poland and 25.7% in Spain had previously consumed insect-based products, while Polish participants showed a higher willingness to adopt insect-enriched foods. The study confirmed that hydrolysis enhances the antioxidant activity of <i>T. molitor</i> protein hydrolysates and that demographic and cultural factors significantly influence consumer acceptance of insect-based foods.https://www.mdpi.com/2304-8158/14/2/333edible insects<i>Tenebrio molitor</i><i>Cucurbita ficifolia</i>protein hydrolysisconsumer acceptancefunctional foods |
| spellingShingle | Marcelina Maciejewska Anna Dąbrowska Marina Cano-Lamadrid Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods Foods edible insects <i>Tenebrio molitor</i> <i>Cucurbita ficifolia</i> protein hydrolysis consumer acceptance functional foods |
| title | Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods |
| title_full | Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods |
| title_fullStr | Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods |
| title_full_unstemmed | Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods |
| title_short | Sustainable Protein Sources: Functional Analysis of <i>Tenebrio molitor</i> Hydrolysates and Attitudes of Consumers in Poland and Spain Toward Insect-Based Foods |
| title_sort | sustainable protein sources functional analysis of i tenebrio molitor i hydrolysates and attitudes of consumers in poland and spain toward insect based foods |
| topic | edible insects <i>Tenebrio molitor</i> <i>Cucurbita ficifolia</i> protein hydrolysis consumer acceptance functional foods |
| url | https://www.mdpi.com/2304-8158/14/2/333 |
| work_keys_str_mv | AT marcelinamaciejewska sustainableproteinsourcesfunctionalanalysisofitenebriomolitorihydrolysatesandattitudesofconsumersinpolandandspaintowardinsectbasedfoods AT annadabrowska sustainableproteinsourcesfunctionalanalysisofitenebriomolitorihydrolysatesandattitudesofconsumersinpolandandspaintowardinsectbasedfoods AT marinacanolamadrid sustainableproteinsourcesfunctionalanalysisofitenebriomolitorihydrolysatesandattitudesofconsumersinpolandandspaintowardinsectbasedfoods |