Steam Research Articles

In-package cold plasma treatment enhances the antimicrobial efficacy of malic acid-incorporated whey protein edible coating against Salmonella and Listeria monocytogenes in steamed fish paste

An in-package atmospheric dielectric barrier discharge cold plasma (CP) treatment integrated with malic acid (MA)-incorporated whey protein isolate coating treatment (MA-WPI + CP treatment) was developed to inactivate Salmonella and Listeria monocytogenes in steamed fish paste packaged in a plastic container. MA-WPI + CP treatment inactivated Salmonella and L. monocytogenes more effectively than either one of the treatments. MA-WPI + CP treatment more effectively inhibited the growth of Salmonella and L. monocytogenes in fish paste than MA-WPI coating during storage at 4 °C. The diffusion coefficients of MA in WPI films increased by CP treatment from 2.11 × 10−14 and 3.27 × 10−14 to 2.79 × 10−14 and 4.83 × 10−14 m2/s at 4 and 10 °C, respectively. The accelerated diffusion of MA by CP could increase the microbial inhibition in steamed fish paste coated with MA-WPI during storage. MA-WPI + CP treatment showed potential to increase microbial safety of steamed fish paste.

Bacteriological Analysis of Water used in Abattoirs within Ilorin metropolis, Kwara State, Nigeria

Water that is used in the abattoir for meat processing, cleaning procedures, drinking and other activities must meet international standard for potable water. It must not contain chemicals, hard physical components or microorganisms in amounts high enough to cause hazards to health. The bacteriological status and risk posed by the water used in four government owned abattoirs in Ilorin, Kwara State, Nigeria, were evaluated in this study. The bacteriological examination of samples of water from available sources in abattoirs in the study areas were carried out to determine their suitability for use and potability. Twenty-six samples were collected both before (BA) and during (DA) abattoir activities. The pour plate technique was used to ascertain the Total Viable Bacterial Count (TVC) of collected water samples. The Estimated Number of Coliform Count (ECC) was determined using MacConkey broth. The values of TVC and ECC for all the samples ranged from 2x106 to 4.8x107 CFU/mL This exceeded the 1x102 CFU/mL limit recommended by WHO for potable water. A total of 52 isolates belonging to 8 bacteria species were identified; 2 Acinetobacter spp. (3.8%), 14 Bacillus spp. (26.4%), 3 Citrobacter spp. (5.7%), 3 Enterobacter spp. (5.7%), 12 Salmonella spp. (22.6%), 4 Shigella spp. (7.6%), 9 Staphylococcus spp. (17%) and 6 Proteus spp. (11.2%) were isolated from the water samples. Results showed that water samples from the study areas had high bacterial load, thus posing high public health and food safety risks especially to the public that consume on meat processed with the water from these abattoirs. Governmental/non-governmental organizations and spirited individuals should urgently address the issue of provision of adequate and safe water for abattoir activities in addition to providing facilities for water treatment so as to safeguard the health of the populace. Consumers should properly wash meat and meats products after purchase, boiling, steaming, frying and proper cooking of meat after purchase and before consumption are highly recommended.

Inactivation of Salmonella in steamed fish cake using an in-package combined treatment of cold plasma and ultraviolet-activated zinc oxide

An intervention technology combining in-package atmospheric discharge cold plasma (CP) treatment with ultraviolet (UV)-activated zinc oxide (ZnO) treatment was developed to decontaminate steamed fish cakes in commercial plastic packages. Efficacy of the simultaneous treatment of UV-activated ZnO treatment and CP treatment (ZnO&CP treatment) in inactivating Salmonella (1.8 log CFU/g) did not differ significantly from that of the CP-only treatment (P > 0.05). The CP treatment immediately after UV-activated ZnO treatment (ZnO-CP treatment) led to higher inactivation of Salmonella (2.4 log CFU/g) than the ZnO-only (0.4 log CFU/g) or CP-only (1.7 log CFU/g) treatments. Inactivation of Salmonella by ZnO-CP treatment increased as the ZnO or CP treatment time increased, the number of samples in the package decreased, and upon shaking the package during the CP treatment. The difference in Salmonella counts between ZnO-CP treated and untreated samples were maintained at 1.3–1.8 log CFU/g and 1.1–1.6 log CFU/g when samples were stored at 4 °C and 10 °C for 21 days, respectively. The ZnO-CP treatment did not alter the moisture content, water activity, color, pH, and gel strength of the steamed fish cake at both storage temperatures. However, the ZnO-CP treatment reduced the total volatile base nitrogen content in the steamed fish cake stored at 10 °C. These results demonstrated the potential of applying a combined treatment approach for microbial decontamination of steamed fish cake in plastic packages.

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity.

Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in different extracts such as methanolic (MeOH), ethyl acetate (EtOAC), and hexane extracts of selected GLVs followed by changes in the antioxidant activity on cooking and stimulated gastrointestinal (GI) digestion. The MeOH extracts of Urtica dioica L. (Sisnu), Nasturtium officinale W. T. Aiton (Simrayo), Diplazium esculentum Retz. Sw. (Ningro), and Chenopodium album L. (Bethu) were estimated to have higher TPC [22.73–45.84 μg gallic acid equivalent (GAE)/mg of extract]. In contrast, the plant extracts prepared using EtOAC (except for N. officinale, where TFC was found to be higher in hexane extract) were found to contain higher TFC (3.42–14.86 μg quercetin equivalent (QE)/mg of extract). The MeOH extracts also exhibited higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.55–18.67 μg ascorbic acid equivalent (AAE)/mg of extract), total antioxidant activity (TAA) (0.27–0.32 mg AAE/mg of extract), and reducing power potential (RPP) (1.6–9.9 μg AAE/mg of extract). Among the test MeOH extracts, U. dioica demonstrated relatively higher antioxidant activities and was selected for cooking experiments followed by simulated GI digestion. The findings revealed that the loss of antioxidant activity was minimal in steam-cooked leaves (3.5% in 40 min) as compared to the boiled ones (18% in 10 min). The simulated GI (simulated salivary, gastric, and intestinal) digestion performed on raw, steam cooked, and boiled U. dioica leaves showed substantial enhancement of antioxidant properties (by 64.63%) through steam cooking in comparison to the raw leaves. Overall the study concludes that higher antioxidant properties can be achieved on the consumption of steam-cooked U. dioica leaves.

Can the Couscous Pot speak?

That couscous has become a favorite dish of the French is often presented as an evidence, one that effectively obscures the crucial role that decolonization and food industrialization played in this North African specialty's introduction into the French culinary Pantheon. To track couscous' northward migration and this new taste's acquisition, I propose to consider the trajectory of the seemingly humble couscous pot from colonial Algeria to French kitchen shelves as a heuristic vehicle. A "joined tool", the couscous pot once was a piece of handmade domestic equipment that enabled a type of kitchen technology, steam cooking, that was foreign to most French consumers. It is also a fairly recent French lexical term and a cultural symbol. Colonization transformed this mobile kitchen utensil from a basketwork and terra cotta artifact into an industrial aluminum commodity. The dissemination and industrialization of this indigenous North African utensil shows how the colonized fed the colonizers not only exotic foods and commodity crops, but also savoir-faire. Yet, cooking utensils are products of history that literally shape tastes, values, as well as social and racial hierarchies. As such, the couscous pot remains a charged, if overlooked, colonial symbol.

Experimental Identification of Thermal Steam Pressure Sensitivity of ω-3 Fatty Acids in Fish

ABSTRACT The objective of the study is to investigate the effects of steam pressure cooking on sensitivity for the ω-3 fatty acids of fish. Five different cooking processes were applied including grilling (Gg), baking (Bg), steaming (Sg), steam pressure (Spg), and super heated steam group (Shsg). The application of steam pressure cooking was made at 120°C and steam pressure (1.5 atm) depending on different cooking time (10, 15, 20, and 25 min). The Sp cooking conditions are similar the domestic steam cooking conditions. In this regard, Thiobarbituric acid reactive substance (TBARS), Polyunsaturated Fatty Acid (PUFA), PUFAω-3, PUFAω-6, and Unsaturated Fatty Acid (UFA) were determined. The results showed that PUFAω-3 and PUFAω-6 were more stable during the Spg than Gg, Bg, and Sg cooking. Accordingly, it is expected that, in terms of PUFAω-3 and PUFAω-6, the most stable group was steam pressure cooking.

Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera).

Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to investigate the influence of hydrothermal treatment (boiling, steaming, and sous vide technique) on the concentration of the selected nutrients and non-nutrients in Brussels sprouts and in vitro bioaccessibility of the mineral components. It has been shown that, in terms of the leaching of nutrients and non-nutrients into the aqueous medium, traditional cooking in water involves the greatest percentage loss (the highest decrease in dry matter (11.8%), ash (13.3%), protein (10.4%), crude fat (43.3%), dietary fiber (9.5%), digestible carbohydrates (12.2%), and most of mineral components (7.6–39.8%)). In contrast, steam cooking and sous vide cooking of Brussels sprouts allow a higher level of preservation of the individual compounds. By using reduced process temperatures and vacuum packaging, sous vide cooking can be an alternative to traditional cooking to preserve the higher nutritional value of Brassica oleracea var. gemmifera (preservation of dry matter, ash, crude fat, and most of the mineral components at the level of the raw sample p ≤ 0.05).

Hydrothermal Treatment Effect on Antioxidant Activity and Polyphenols Concentration and Profile of Brussels sprouts (Brassica oleracea var. gemmifera) in an In Vitro Simulated Gastrointestinal Digestion Model.

Brussels sprouts are a source of polyphenolic compounds. However, their concentration is affected by many factors depending on the plant material, hydrothermal treatment methods and digestion in the gastrointestinal tract. The aim of this study was to determine the effect of hydrothermal treatment on the antioxidant activity, concentration and profile of polyphenols of Brassica oleracea var. gemmifera in an in vitro simulated gastrointestinal digestion model. The study showed a significant effect of the type of hydrothermal treatment on total polyphenol concentration, polyphenolic acid profile, flavonoid content and antioxidant activity. Traditional boiling in water was the least effective type of hydrothermal treatment with respect to bioactive components of Brussels sprouts. Sous-vide was the most effective hydrothermal treatment in terms of retention of polyphenolic compounds and high antioxidant activity, thus providing a better alternative to steam cooking. Using an in vitro model, a significant difference was demonstrated between the concentration of bioavailable polyphenolic compounds and the polyphenol content of the plant material before digestion. The influence of the type of hydrothermal treatment used on the concentration of bioavailable polyphenolic compounds was maintained in relation to material not subjected to in vitro digestion (except for antioxidant activity).

Improve the mechanical durability of superhydrophobic/superamphiphobic coating through multiple cross-linked mesh structure

Superhydrophobic/superamphiphobic coatings have attracted extensive attention because of their unique liquid repellency, but their poor durability hinders their large-scale application in the market. This paper designs and synthesizes a mesh structure that uses covalent bonds to link the roughness-building nanoparticles, film-forming polymer, and the substrate together, which significantly improves the stability and durability of the coating. Firstly, the acrylate copolymer (FHA) containing silicon monomer and fluorine monomer was synthesized by free radical polymerization. Then FHA, SiO2/TiO2 nanoparticles, and self-made crosslinker (AG) were connected to form a meshwork structure by Si-O-Si bond through a hydrolysis condensation reaction. Finally, the curing agent (HDI) was added before dip-coating, and the coatings were firmly linked to the substrate through secondary cross-linking. The single-factor experiment showed that when silicon monomer was 12 wt%, fluorine monomer was 5 wt% and FHA content was 16 wt%, the coatings displayed the 5B adhesion. The contact angle (CA) to water, diiodomethane, soybean oil， rapeseed oil, hexadecane, kerosene, waste engine oil on the FAFH-SiO2 coating (consists of the mesh structure and SiO2 nanoparticles) were 158.7° ± 1.5°, 151.1° ± 1.6°, 150.1° ± 1.7°, 150.4° ± 1.5°, 141.1° ± 1.6°, 142.2° ± 1.9°, and 144.7° ± 1.8°, respectively. The coatings could maintain WCA (water contact angle) > 150° after immersion in HCl (PH = 1), toluene, ethanol, and acetone for 84 h. The sandpaper abrasion, water flow scouring, high-pressure steam cooking, machine washing, and environmental exposure tests proved that the coatings have excellent stability and durability. This method for enhancing the durability of the coatings is suitable for particles and substrates containing active hydrogen or hydroxyl groups, which has a wide range of application prospects.

Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products.

Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

Effects of superheated steam processing on the physicochemical properties of sea rice bran.

Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gain better sea rice bran powder, physicochemical properties of sea rice bran were investigated using 100 °C, 110 °C, 120 °C, and 130 °C superheated steam treatments for 10, 20, 30, and 40 min. After the treatment, these samples were cooled down, dried, and milled to assess sea rice bran powder's product qualities. Profiles of odor, taste, aroma, and aliphatic acids were determined using e-nose, e-tongue, and gas chromatography-mass spectroscopy. Results revealed that superheated steam brought new profiles of odors and tastes for consumers. Superheated steam treatment was found to decrease swelling capacity. Methane (2,2,4,6,6-pentamethyl, heptane) was seen as a significant odor component, whereas umami and bitterness were considered considerable taste components. Superheated steam treatment retained higher content of aliphatic acids: saturated fatty acids 218-204 mg/100 g and unsaturated fatty acids 830-781 mg/100 g. This study discovered that superheated steam is suitable for processing rice bran as food ingredients; 100 °C-120 °C and 10-30 min could be suggested for suitable cooking sea rice bran.

Experimental investigation of a solar energy based cooking system for the steam method of cooking using evacuated tube collector

ABSTRACT The present manuscript includes the experimental performance investigation of a solar cooking system for the cooking of Indian articles using steam. The system incorporates a novel SCP (steam cooking pot), evacuated tube collector, and thermal oil as working fluid to generate steam. The Indian food items like idli, dhokla, and momos were prepared using the investigated solar cooking system with SCP. The preparation of these items has been carried out by loading the pre-requisite material in the SCP during different times of the day. The maximum and minimum time for the carried out cooking was observed as 95 min and 65 min for dhokla and momos respectively. The energy of the thermal oil flowing through the SCP was utilized for the cooking and its value was calculated. The maximum of the averaged values of thermal oil energy in SCP was observed 300 kJ during the cooking performed at 13:55 h. The study concludes that the proposed SCP incorporated solar cooking system can be useful over conventional solar cooker regarding the cooking of food items with steam and three times a day.

Thermal processing implications on the digestibility of meat, fish and seafood proteins.

Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous-vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous-vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S-S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning.

Influence of Cooking Method on the Nutritional Quality of Organic and Conventional Brazilian Vegetables: A Study on Sodium, Potassium, and Carotenoids.

Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids.

Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder.

The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.

Effects of different wet heating methods on the water distribution, microstructure and protein denaturation of pork steaks

AbstractThis study aimed to investigate the influence of different wet heating methods (SC: steam cooking; BC: boiling cooking) on the water distribution, microstructure and protein denaturation of pork steaks. Results showed that SC increased the proton relaxation intensity (T1 and T2) and the amount of immobilized water, but decreased the amount of free water compared with BC treatment. Proton density images showed that the red area was more in SC treatment than BC treatment. Muscle volume contraction and microstructure destruction in SC treatments were lower than that of BC treatments. Meanwhile, SC had higher protein solubility, but lower surface hydrophobicity as compared with BC. Additionally, pork steaks containing salt cooked by the same heating method had higher water mobility than those of without salt. Moreover, salting process aggravated the swelling of muscle fibre structure and protein denaturation.

Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

A two-dimensional low-field nuclear magnetic resonance (LF-NMR) T1-T2 relaxation technique was developed to contrast the water status evolution during different cooking procedures (steam and boiling cooking). Meat quality, water distribution, microstructure and protein properties were determined. The results showed that steamed meats had lower cooking loss and shear force, but higher redness, proton relaxation intensity (T1 and T2) and proton density than boiled meats. The differences in water distribution between the two cooking procedures appeared at approximately 40 °C, with acceleration at 60 °C, and the most remarkable difference was shown at 80 °C. Boiling resulted in more damage to muscle structure and greater protein denaturation than steam cooking. Meanwhile, α-helixes and β-turns increased, but β-sheets and random coils decreased in steamed meats compared with boiled meats. Changes in microstructural and protein properties were closely associated with water status evolution in cooked meat during cooking.

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking.

Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobility and freedom of protons, the relaxation time T2 decreased after cooking, and the water binding in the SMM was closer, but the SV treatment could retain more water in the SMM. SV resulted in a lower cooking loss (10.8%) than ST (49.0%) and BO (36.7%). Samples treated with SV had a better color and texture, the secondary structure β-fold of the squid protein was damaged by cooking to a certain extent, and the damage degree was BO > ST > SV. Compared with BO and ST, SV treatment caused more damage to the myosin heavy chain, paramyosin, and actin in SMM, improved the tenderness of SMM, and resulted in more regular internal reticular structures and less formation of fibrous structures. Cooking methods can significantly affect the volatile components of SMM, resulting in increasing volatile components or generating new volatile components in SMM including 2-methylbutanal, ethyl 2-methylpropanoate, acetic acid, and propyl methyl ketone in ST and BO samples and 2-methylbutanal, hexanal, and 2,3-pentanedione in SV samples. Therefore, SV resulted in the best quality squids and has substantial industrial application potential.

Taking the steam out of γ-cyclodextrin synthesis

Taking the steam out of γ-cyclodextrin synthesis

Effect of Cooking Techniques on the in vitro Protein Digestibility, Fatty Acid Profile, and Oxidative Status of Mealworms (Tenebrio molitor).

Tenebrio molitor (T. molitor) (mealworm) larvae are one of the most promising insects for feed–food purposes. Mealworms are rich in several macro and micro nutritional elements and can be practically reared on side stream substrates. In this study, the effects of seven different cooking techniques were tested on the nutritional value of mealworms focusing the attention on protein digestibility, fatty acid (FA) profile, and oxidative status. Uncooked larvae (UC) were used as control and compared to two combinations of temperature/time in oven cooking (70°C for 30 min, OC70-30, 150°C for 10 min, OC150-10), two methods of frying (mealworms fried in sunflower oil as deep fry, DF, or pan fry, PF), microwaving (MW), boiling (in plastic bag under vacuum, BO), and steaming (ST). Proximate composition, in vitro digestibility (gastric and duodenal), FA profile, and oxidative status (tocopherol and tocotrienol, carbonyl, and lipid oxidation) were then tested. Cooking technique affected all the tested parameters. As expected, cooking affected proximate composition in relation to the method applied (dry matter increased after oven cooking and frying; lipids increased by frying). In vitro digestion revealed the highest value for the OC70-30 method, followed by UC and ST. Deep frying revealed the worst digestibility percentage. FA profile was deeply affected by the cooking technique, with general decrease in SFA and MUFA. The highest modifications in FA profile were revealed in ST larvae with an increased percentage of linoleic acid linked to the lowering of SFA and MUFA contents. Furthermore, deep frying larvae in sunflower oil increased the relative abundance of PUFAs. Tocols values were higher in DF and MW groups than PF (about 6-fold more) and all other groups (7-fold more). Carbonyls increased with oven cooking (OC150-10 and OC70-30), whereas the values were lower with frying and similar to ST and UC. Lipid oxidation was highest as well in OC150-10 but similar to frying methods (DF and PF). Based on the obtained results, it can be concluded that mealworm larvae surely meet human nutritional requirements, but the cooking method must be carefully chosen to maintain a high nutritional value.