Freeze-dried Research Articles

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL. The FD process was optimized using a factorial design, with maltodextrin concentration (3, 5, and 7%) and freezing temperature (−150, −100, and −50 °C) as variables. The P2 experiment, which used 7% maltodextrin and freezing at −150 °C, showed the best results in terms of yield (25.67%), cell viability (8 log CFU/g), and probiotic survival rate (97.66%). Samples P5, P6, and P7, prepared with 5% maltodextrin and freezing at −100 °C, exhibited the highest levels of bioactive compounds and antioxidant activity (p < 0.05). During 28 days of storage, all samples maintained cell viability without significant logarithmic reduction. In summary, probiotic plum powders offer an excellent plant-based alternative for probiotic consumption, providing safe levels of beneficial bacteria and bioactive compounds with antioxidant action, meeting health and nutrition needs.

Engineering Injectable and Highly Interconnected Porous Silk Fibroin Microspheres for Tissue Regeneration.

Injectable porous microspheres represent a promising therapeutic platform for cell delivery, drug delivery, and tissue regeneration. Yet, the engineering of silk fibroin microspheres with a highly interconnected porous structure remains an unsolved challenge. In this study, a simple and efficient method is developed that does not require the use of organic solvents to prepare silk fibroin microspheres with a predictable structure. Through extensive screening, the addition of glucose is found to direct the formation of a highly interconnected porous structure from the interior to the surface of silk fibroin microspheres. Compared to silk fibroin microspheres (SF microspheres) produced through a combination of electro-spray, cryopreservation, and freeze drying, silk fibroin-glucose microspheres (SF-Glu microspheres) demonstrates enhanced capabilities in promoting cell adhesion and proliferation in vitro. Both SF-Glu and SF microspheres exhibit the capacity to maintain the sustained release kinetics of the loaded model drug. Furthermore, SF-Glu microspheres facilitate the recruitment of endogenous cells, capillary migration, and macrophage phenotype switch following subcutaneous injection in the rats. This study opens a new avenue for the construction of porous silk fibroin microspheres, which could lead to a broader range of applications in regenerative medicine.

A Comparison of the Impacts of Different Drying Methods on the Volatile Organic Compounds in Ginseng

Ginseng (Panax ginseng C. A. Meyer) is a valuable plant resource which has been used for centuries as both food and traditional Chinese medicine. It is popular in health research and markets globally. Fresh ginseng has a high moisture content and is prone to mold and rot, reducing its nutritional value without proper preservation. Drying treatments are effective for maintaining the beneficial properties of ginseng post-harvest. In this study, we investigated the effects of natural air drying (ND), hot-air drying (HAD), vacuum drying (VD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD) on volatile organic compounds (VOCs) in ginseng. The results showed that the MVD time was the shortest, followed by the VFD, VD, and HAD times, whereas the ND time was the longest, but the VFD is the most beneficial to the appearance and color retention of ginseng. A total of 72 VOCs were obtained and 68 VOCs were identified using the five drying methods based on gas chromatography–ion mobility spectrometry (GC-IMS) technology, including 23 aldehydes, 19 alkenes, 10 alcohols, 10 ketones, 4 esters, 1 furan, and 1 pyrazine, and the ND method was the best for retaining VOCs. GC-IMS fingerprints, principal component analysis (PCA), Euclidean distance analysis, partial least squares discriminant analysis (PLS-DA), and cluster analysis (CA) can distinguish ginseng from different drying methods. A total of 29 VOCs can be used as the main characteristic markers of different drying methods in ginseng. Overall, our findings provide scientific theoretical guidance for optimizing ginseng’s drying methods, aromatic health effects, and flavor quality research.

Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method

Background: The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare the antioxidant properties, nutritional value, and vitamins of fresh fruit-vegetables and the combined FD product. Methods: A combination of fruits (mango, papaya, star-fruit, guava, banana, bengkuang), and vegetables (cucumber), called “Miss Freezy” were cleaned with an ozonizer and processed using the lyophilization method. The antioxidant activities measured included 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), and Hydrogen Peroxide (H2O2) assay. While the proximate analysis measured was the determination of water content, ash content, fat content, protein and carbohydrate content, and vitamin C. Results: The value of antioxidant activity in fruit-vegetable combination FD products was higher than in fresh fruit. The median inhibition concentration (IC50) of DPPH, ABTS, and H2O2 scavenging activities were guava 48.74 µg/ml, guava 128.39 µg/ml, and banana 155.55 µg/ml, respectively. The results showed that the water content of fresh fruits, and vegetables was greater than FD products and inversely proportional to the level of ash, fat, protein, carbohydrates, and vitamin C lower than FD products. Conclusions: Based on the results of antioxidant activities, proximate analysis and vitamin C of the FD product was higher than fresh fruits and vegetables. The FD fruit-vegetable combination product can be used as an alternative snack product that is practical and healthy.

Effects of different drying methods on the nutritional components, microstructure, and metabolomic profile of Spirulina maxima

Spirulina maxima (S. maxima) is considered a potential solution to address the issue of human food security. In this study, three drying methods were employed: spray drying (SD), freeze drying (FD), and vacuum drying (VD), to process fresh S. maxima (FS). A comprehensive nutritional evaluation was conducted using principal component analysis and cluster analysis, along with an untargeted metabolomics study. The results indicated that after SD, FD, and VD treatments, the phycocyanin content decreased by 23 %, 9 %, and 80 %, respectively, compared to that of the FS. The polysaccharide content also significantly decreased by 36 %, 33 %, and 67 %, respectively. Comprehensive analysis showed that SD resulted in the least loss of nutritional indicators in S. maxima. Further metabolomics analysis revealed that prolonged exposure to high temperatures can lead to metabolic disruptions in 2-oxocarboxylic acid metabolism, purine metabolism, amino acid biosynthesis, and starch and sucrose metabolism. Additionally, the levels of coproporphyrin I and coproporphyrin III increased which ultimately led to a decrease in chlorophyll and phycocyanin contents. Therefore, VD resulted in the poorest quality of S. maxima. This study provided a theoretical basis for the quality assessment of S. maxima in response to drying.

The Impact of Drying Techniques on Stabilizing Microencapsulated Astaxanthin From Shrimp Shells: A Comparative Study of Spray Drying Versus Freeze Drying

ABSTRACTThe research aimed to study how different drying methods (spray and freeze drying) affect the release kinetics of microencapsulated astaxanthin in various environmental conditions. Shrimp shell extract containing astaxanthin was encapsulated using different wall components (maltodextrin with different dextrose equivalents and modified starch) via a simplex lattice mixture design. The encapsulated extract was then subjected to storage at different temperatures (25°C ± 2°C and 2°C ± 4°C) and humidity conditions (52% ± 2% and 75% ± 2%), as well as exposure to UV light (four 15 W lamps, 254 nm, for 10 h). The release kinetics of astaxanthin were analyzed using various models (page, Newton Korsmeyer–Peppas model, Modified Henderson and Pabis, Diffusion approach, and Two‐term exponential). The evaluation results of correlation coefficient (R2), root mean square deviation (RMSE), and mean absolute percentage error (MAPE) values of different models showed that the astaxanthin degradation followed a two‐term exponential kinetics in both types of microcapsules. Astaxanthin degradation increased with higher temperatures, humidity, and UV light exposure. However, microcapsules with equal wall compound ratios exhibited better preservation of astaxanthin. The study also emphasized the significance of optimizing storage conditions and wall materials for microencapsulated astaxanthin, as well as the utility of the two‐term exponential model in enhancing stability and shelf life.

The Ontogeny and Dietary Differences in Queen and Worker Castes of Honey Bee (Apis cerana cerana)

The honey bee Apis cerana cerana (A. c. cerana), a subspecies of Apis cerana, is endemic in China and possesses a valuable ecological niche. Understanding the ways to protect this honey bee’s populations is crucial, but this topic has been understudied. For the efficient utilization of beekeeping and pollination, there is a need to explore its biology and management practices. In light of this, the current study was carried out to investigate the ontogeny and dietary differences in the queen and worker castes of the A. c. cerana honey bee. This article presents, supplemented by reference images, a detailed description of the life history of A. c. cerana queens and workers. Additionally, this study investigated the nutritional differences between royal jelly (RJ) and worker jelly (WJ) at various larval ages. The contents of the moisture, crude protein, and amino acids in RJ and WJ were determined via freeze drying, Kjeldahl nitrogen determination, and ultra-high performance liquid chromatography. The results highlight significant variations in the moisture content, crude protein concentration, and amino acid concentration between RJ and WJ. The results offer theoretical support for ex situ artificial rearing practices of A. c. cerana.

Dielectric drying of black soldier fly larvae (Hermetia illucens): impact on microbiological product quality, safety and stability

Abstract Along with the increasing scale of industrial production of insects as food and feed, the need for processing methods applicable on large scale is rising within the insect sector. One important processing technology in this context is drying, which aims at stabilising the quality of the insects. This study investigated the impact of dielectric drying technologies, specifically microwave (μW) and radio frequency (RF) drying, on the microbiological quality, safety, and stability of black soldier fly (BSF) larvae in comparison to the traditional methods oven drying and freeze drying. Before, during and after subjecting a large batch of blanched BSF larvae to the four drying technologies, their water activity and moisture content as well as general microbial and pathogen counts were assessed. Dielectric drying effectively reduced water activity, thus enhancing product stability. Microbiological analyses revealed the efficacy of blanching in microbial reduction, with dielectric (especially RF) drying further contributing to these reductions. The results, however, do not conclusively support nonthermal microbial inactivation through dielectric treatment. Specific analyses targeting foodborne pathogens indicated the absence of most selected bacterial pathogens, except for (presumptive) Bacillus cereus. This pathogen was detected in a few samples but remained below safety thresholds and was effectively eliminated by dielectric drying. Finally, a shelf life stability evaluation showed minimal changes in dielectrically dried BSF larvae over six months, indicating a microbiologically stable product. In conclusion, dielectric drying technologies can retain or even improve the microbiological quality and stability of BSF larvae in the insect industry and can be considered as valuable and more efficient (time, energy consumption) alternatives to oven and freeze drying.

Shaping the Physicochemical and Health-Promoting Properties of Carrot Snacks Produced by Microwave-Vacuum Drying with Preliminary Thermal and Enriching Treatment

This study analyzed the effects of thermal pre-treatments such as convective drying (P-CD), water (BL_W), and microwave blanching (M_BL) and osmotic enrichment pre-treatments with juices from pomegranate (PG), chokeberry (CH), and sea buckthorn (SB) on microwave-vacuum-dried (MVD) carrot properties. Convective drying (CD) and freeze-drying (FD) were used as a comparative method. The dry matter content and water activity of MVD carrots were varied, but in many cases, the values were comparable to those of FD-dried carrots. Pre-enrichment in CH juice significantly reduced the values of the color parameters L*, a*, and b*, regardless of the drying method. The smallest changes were observed in microwave pre-blanching (M_BL). The lowest loss in carotenoid content was observed in CD-dried carrots (14–34 mg/100 g d.m.). Blanching and enrichment in SB juice allowed significant retention of these compounds. As a result of drying carrots, the total phenolic content (TPC) increased. Compared to the raw material, the TPC content in dried carrots increased 3–9 times. Drying using the FD and MVD methods gave a similar effect of increasing the TPC content, including a greater effect after enrichment in CH juice. The highest average antioxidant activity against the DPPH• and ABTS•+ radicals was recorded for FD-dried carrots (6.9 and 30.0 mg Trolox/g d.m.). SB juice contributed to a significant increase in the total vitamin C content, even by 89.1%, compared to raw carrots. Applying osmotic pre-enrichment in PG juice increased the sugar content in dried FD and CD samples by 37.4–49.9%, and in MVD by 21–59%.

Microstructural Modification and Sorption Capacity of Green Coffee Beans

To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity and extraction characteristics of flavor compounds before roasting, this study employed several methods: hot air drying (HD), freeze-drying (FD), 3-levels short-time heating with puffing (SH1P, SH2P, and SH3P), and 3-levels microwave with puffing (MW45P, MW60P, and MW75P). These methods were applied to GCBs pre-soaked in water for different times. The effects of these treatments on color change, porosity, microstructure, citric acid sorption capacity, and caffeine and chlorogenic acid extraction yield were investigated. Results indicated that, except for GCBs treated with SH1P, SH2P, SH3P, and MW75P, all other modified GCBs showed minimal color change. GCBs treated with MW60P exhibited favorable pore structures. MW60P treatments significantly improved the extraction yield of caffeine and chlorogenic acid. Furthermore, the increased porosity and improved pore size distribution of GCB after MW60P resulted in a significant increase in the sorption of citric acid onto modified GCB. The rate of the sorption reaction followed the pseudo-first-order kinetics. In conclusion, MW60P are effective treatments for enhancing the microstructure of GCB, improving sorption capacity, and improving the extraction yield of flavor compounds.

Production of Ti3C2Tx with Freeze Dryer, Investigation of Characteristics and Effect on Lithium-Ion Battery Capacity

Production of Ti3C2Tx with Freeze Dryer, Investigation of Characteristics and Effect on Lithium-Ion Battery Capacity

Facile minocycline deployment in gingiva using a dissolvable microneedle patch for the adjunctive treatment of periodontal disease

AbstractMinocycline is a commonly used drug for adjunctive therapy in periodontal disease. However, the current mainstream local medications primarily rely on intra‐pocket administration, which, while avoiding the side effects of traditional systemic drugs, presents challenges such as inconvenience, discomfort, and the need for professional assistance, thus affecting patient compliance. Herein, we introduce a minocycline‐loaded dissolvable microneedle (Mino‐DMN) patch that allows for local and efficient delivery of minocycline to gingiva for the treatment of periodontitis. A two‐step casting micro‐molding process involving vacuum drying and freeze drying is employed to concentrate minocycline in the microneedle part and limit its diffusion into the patch backing. The resulting Mino‐DMN patch features an array of minocycline‐enriched gelatin MNs with a porous HA patch backing. The microneedles can penetrate into gingiva with enough mechanical strength and quickly release minocycline into the gingival tissue, ensuring prolonged local residence of the drug and minimizing its loss to saliva. In vivo experiments show Mino‐DMN inhibits pro‐inflammatory factors, promotes anti‐inflammatory factors, and stimulates bone formation, surpassing topical application and comparable to the inconvenient and discomfort administration of Periocline®. This proposed Mino‐DMN offers a simple, efficient, user‐friendly strategy for the adjunctive treatment of periodontal disease.

Different drying methods' effects on the nutritional components and flavor of fruits

With the continuous development of food processing technologies, drying techniques have become increasingly important in fruit processing. Different drying methods have significant impacts on the nutritional components and flavor of fruits, directly affecting the nutritional value and market competitiveness of the products. This paper reviews the principles, technical characteristics, and effects of four main drying technologies—hot air drying, freeze drying, vacuum drying, and microwave drying—on the nutritional components and flavor of fruits. By comparing the retention effects of these drying methods on vitamins, minerals, dietary fibers, and antioxidants, the paper explores future research directions and suggests technical optimization strategies. The study indicates that different drying technologies have varying advantages and disadvantages in terms of nutrient retention, flavor preservation, and drying efficiency. Strategies such as multi-factor optimization, technological combinations, and exploration of new drying technologies are proposed to provide valuable references and guidance for the fruit processing industry.

Load‐Bearing Structure Inspired Cellulose‐Based Aerogel With High Resilience and Water Tolerance

AbstractCellulose‐based aerogels possess satisfactory sustainability, porosity, and resilience, which are promising materials to replace traditional petroleum‐based foams. However, the viscous aggregation formed between hydrophilic fibers and the pore collapse caused by weak support force pose challenges for their further applications. Here, a load‐bearing structure‐inspired cellulose‐based aerogel is innovatively developed with excellent elasticity and water tolerance through surface‐interface modulation. Specifically, cellulose and polyvinyl alcohol (PVA) form interwoven skeletons by non‐directional freeze drying. Crucially, the rhamnolipid surfactant assists in forming stable and uniform bubbles, and drives the regularization of frame structure during the freezing process, promoting the construction of refined mechanical structures. Besides, the interfacial enhancement by esterification reaction of citric acid and the encapsulation by hydrophobic silane via chemical vapor deposition endow aerogels with better resilience and water tolerance. The as‐prepared aerogels can withstand intensive compression cycle tests and possess the ability to rebound over 10 times underwater. Even after 12 h wet treatment, the strain and stress loss respectively decrease by ≈55.5% and ≈14% compare with the initial unregulated aerogels after 500 cycles of 80% compression. Surprisingly, they have excellent cushioning performance beyond expanded polystyrene (EPS) and expanded polyethylene (EPE) in simulated road transportation packaging applications, indicating their potential in new‐generation cushioning materials.

Development of a Single Vial Mass Flow Rate Monitor to Assess Pharmaceutical Freeze Drying Heterogeneity.

During pharmaceutical lyophilization processes, inter-vial drying heterogeneity remains a significant obstacle. Due to differences in heat and mass transfer based on vial position within the freeze drier, edge vials freeze differently, are typically warmer and dry faster than center vials. This vial position-dependent heterogeneity within the freeze dryer leads to tradeoffs during process development. During primary drying, process developers must be careful to avoid shelf temperatures that would result in overheating of edge vials causing the product sublimation interface temperature to rise above the critical (collapse) temperature. However, at lower shelf temperatures, center vials require longer to complete primary drying, risking collapse or melt-back due to incomplete drying. Both situations may result in poor product quality affecting drug stability, activity, and reconstitution times. We present a new approach for monitoring vial location-specific water vapor mass flow based on Tunable Diode Laser Absorption Spectroscopy (TDLAS). The single vial monitor enables measurement of the gas flow velocity, water vapor temperature, and gas concentration from the sublimating ice, enabling the calculation of the mass flow rate which can be used in combination with a heat and mass transfer model to determine vial heat transfer coefficients and product resistance to drying. These parameters can in turn be used for robust and rapid process development and control.

Harmonizing Innovations: An In-Depth Comparative Review on the Formulation, Applications, and Future Perspectives of Aerogels and Hydrogels in Pharmaceutical Sciences.

Gels, specifically hydrogels and aerogels, have emerged as versatile materials with profound implications in pharmaceutical sciences. This comprehensive review looks into detail at hydrogels and aerogels, providing a general introduction to gels as a foundation. The paper is then divided into distinct sections for hydrogels and aerogels, each delving into their unique formulations, advantages, disadvantages, and applications. In the realm of hydrogels, we scrutinize the intricacies of formulation, highlighting the versatile advantages they offer. Conversely, potential limitations are explored, paving the way for a detailed discussion on their applications, with a specific focus on their role in antimicrobial applications. Shifting focus to aerogels, a thorough overview is presented, followed by a detailed explanation of the complex formulation process involving sol-gel chemistry; aging; solvent exchange; and drying techniques, including freeze drying, supercritical drying, and ambient-pressure drying (APD). The intricacies of drug loading and release from aerogels are addressed, providing insights into their pharmaceutical potential. The advantages and disadvantages of aerogels are examined, accompanied by an exploration of their applications, with a specific emphasis on antimicrobial uses. The review culminates in a comparative analysis, juxtaposing the advantages and disadvantages of hydrogels and aerogels. Furthermore, the current research and development trends in the applications of these gels in pharmaceutical sciences are discussed, providing a holistic view of their potential and impact. This review serves as a comprehensive guide for researchers, practitioners, and enthusiasts, seeking a deeper understanding of the distinctive attributes and applications of hydrogels and aerogels in the ever-evolving research concerning pharmaceutical sciences.

Structural design and investigation of Ti3C2 MXene as a conductive interlayer for improving the lithium-storage performance of PSi@C anode material

Silicon stands out as an ideal anode material for the next generation of lithium-ion batteries (LIBs) due to its abundant sources, low lithiation/delithiation potential, and high specific capacity. However, its practical application is impeded by significant volume expansion, leading to electrode structure damage. In this study, the Porous silicon(PSi)@C/Ti3C2 MXene composite was developed by dispersing porous micro-silicon@carbon (PSi@C) particles into layered stackable Ti3C2 MXene sheets using ultrasonic and freeze drying. The Ti3C2 MXene interlayer played a crucial role in enhancing the conductive crosslinking network between PSi@C particles, and providing efficient channels for electron transport/ion diffusion. Additionally, the Ti3C2 MXene interlayer served as a buffer to accommodate the substantial volume changes in silicon during electrochemical cycling. Consequently, the PSi@C/Ti3C2 MXene composite electrode demonstrated rapid electron/ion conduction and maintained structural stability. Remarkably, the electrode exhibited outstanding long cycle stability with 952 mAh g-1 at 0.5 A g-1 after 200 cycles and excellent rate performance with 542 mAh g-1 at 2 A g-1.

Optimization of ultrasonic-assisted debittering of Ganoderma lucidum using response surface methodology, characterization, and evaluation of antioxidant activity.

Ganoderma lucidum (G. lucidum) has gained increasing attention as a potential health care product and food source. However, the bitter taste of G. lucidum has limited its development and utilization for the food industry. The response surface methodology was employed to optimize the inclusion conditions for the debittering of G. lucidum. The effects of 2-hydroxypropyl-β-cyclodextrin concentration (12-14 g/mL), ultrasound temperature (20-40°C and host-guest ratio (1:1-2:1) on response variables were studied. The physical characteristics of inclusion complexes prepared through spray drying and freeze drying were analyzed. The antioxidant activity of the different treated samples was subsequently investigated. Study results showed that, in comparison to the control group, the inclusion solution displayed a significantly enhanced taste profile under optimal processing conditions, exhibiting an 80.74% reduction in bitterness value. Fourier transform infrared spectroscopy (FTIR) and proton nuclear magnetic resonance (NMR) studies indicated the successful formation of inclusion compounds. The moisture content and bulk density of spray-dried powder were found to be significantly superior to those of freeze-dried powder (p<0.05). In comparison to the diluted solution, the inclusion liquid demonstrated a 20.27%, 30.01% and 36.55% increase in ferric ion reducing antioxidant power (FRAP), hydroxyl radical scavenging and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) scavenging respectively. Further, the DPPH clearance of microencapsulated powder was not significantly different from that of tocopherol at a concentration of 25 mg/mL. In summary, the study provides theoretical basis and methodological guidance to eliminate the bitterness of G. lucidum, and therefore provide potential options to the use of G. lucidum as a food source.

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms.

The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product's nutritional value and the final product's microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms' safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms' nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use.

Drying Methods for Black Soldier Fly (Hermetia illucens) Larvae as a Feed Ingredient for Pigs Affect In Vitro Nutrient Disappearance

The objective of the present research was to determine the nutrient utilization of full-fat black soldier fly larvae (Hermetia illucens; BSFL), which were processed by various drying methods, using in vitro procedures for pigs. Four sources of BSFL were prepared using various drying methods: (1) hot-air drying at 65 °C for 24 h; (2) microwave drying at 700 W for 5 min, three times; (3) freeze drying at −40 °C for 72 h; (4) infrared drying at medium infrared region (ranged from 2.0 to 6.0 μm) and at 95 °C for 12 min. In vitro ileal disappearance (IVID) of nutrients in the BSFL was measured using a procedure simulating the nutrient digestion and absorption in the stomach and small intestine of pigs. In vitro total tract disappearance (IVTTD) of nutrients in the BSFL was also measured using a procedure that simulated the total intestine of pigs. The contents of dry matter, ether extract, and crude protein in the dried-BSFL ranged from 94.6 to 96.8%, 49.2 to 52.8%, and 30.0 to 36.8%, respectively, on an as-is basis. Microwave drying resulted in a greater (p &lt; 0.05) IVID of dry matter in BSFL, compared with the freeze drying or infrared drying method, which caused the least IVID of dry matter. Hot air-dried BSFL, microwave-dried BSFL, and freeze-dried BSFL had a greater (p &lt; 0.05) IVID of crude protein and a greater (p &lt; 0.05) IVTTD of dry matter and organic matter, compared with infrared-dried BSFL. In conclusion, the hot-air drying, microwave drying, and freeze drying of full-fat black soldier fly larvae resulted in fairly comparable and relatively high nutrient digestibility based on the present in vitro study for pigs. However, the infrared drying method impaired nutrient utilization of full-fat black soldier fly larvae for pigs.