Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder.

Przemysław Łukasz Kowalczewski,Paulina Sarbak,Krzysztof Dziedzic,Barbara Górna,Małgorzata Gumienna,Dominik Kmiecik,Iga Rybicka

doi:10.3390/molecules26041184

Przemysław Łukasz Kowalczewski, Paulina Sarbak + Show 5 more

Open Access

https://doi.org/10.3390/molecules26041184

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Abstract

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

Highlights

IntroductionEspecially breads, are a crucial part of the everyday human diet
cricket (Acheta domesticus) powder (CP) increased the content of protein, fat, and dietary fiber in breads enriched with it (Table 1)
To improve the available product selection, as well as the nutritional properties and the consumer appeal of the available gluten-free breads, cricket powder can be used as an effective fortifier

Summary

Introduction

Especially breads, are a crucial part of the everyday human diet. Available gluten-free (GF) breads are often disregarded by people on a GF diet, because of their comparatively inferior characteristics: taste, aroma, texture, artificial ingredients, or nutritional value [1]. The overall poorer nutritional quality results from the artificial food additives and the fact that the most popular GF raw materials are corn, rice, and GF starch, generally not rich in vitamins or minerals [4]. Gluten-free bakery products are called the Achilles’ heel of a GF diet, and numerous studies have been conducted to improve their attractiveness [1,5]. The food market offers various natural food products and ingredients which can improve the nutritional value of this diet

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