Composition and microbiological quality of edible insects subjected to two drying methods

Resumen

Objective: To compare the chemical composition and microbiological quality of escamoles (Liometopum apiculatum Mayr) and white maguey worm (Aegiale hesperiaris W.) subjected to freeze-drying and oven drying.

Design/Methodology/Approach: The presence of Escherichia coli, molds, and yeasts was quantified. In addition, titratable acidity, free fatty acids (FFA), carbohydrates (CHO), fat, moisture, protein, and ash contents were determined in both edible insect species.

Results: Escamoles showed the highest content of FFA (0.65 ± 0.05%), titratable acidity (5.2 ± 0.2%), and protein (17.53 ± 0.64%), while the white maguey worm recorded the highest ash content (25.4 ± 1.51%). Oven drying reduced the presence of E. coli, molds, and yeasts to levels that comply with the Official Mexican Standard NOM-210-SSA1-2014.

Study Limitations/Implications: Edible insects contain significant amounts of proteins, minerals, and vitamins that can contribute to improved human nutrition. The food industry has shown interest in processing these insects into flour, in order to include it into other products; however, information regarding their microbiological quality remains limited.

Findings/Conclusions: These results highlight the importance of applying appropriate heat treatments to guarantee the safety of edible insects, particularly if they are used as food ingredients by the industry. The combination of high nutritional value and adequate microbiological quality positions these insects as a promising and safe alternative for the development of innovative food products.