Periodic Reporting for period 1 - inTECH (Eco-innovative technologies for sustainable exploitation of macromolecules from insects as alternative resource in bioeconomy)
Periodo di rendicontazione: 2019-10-01 al 2021-09-30
The MSCA project ‘Eco-innovative technologies for sustainable exploitation of macromolecules from insects as alternative resource in bioeconomy (inTECH)’ focused on technological development in processing of insects. As overall demand for food (particularly proteins) increases, there is an urgent need to increase supply of protein from sustainable alternative sources. Insect derived proteins are gaining particular interest as a potential substitute or replacer of conventional proteins commonly used in food and feed. With increasing demand of insect-based foods in western countries, many companies have started mass rearing systems; therefore, adequate insect processing are essential to ensure food safety and quality. The overall aim of this project was to develop new knowledge and scientific competencies through advanced training in eco-innovative extraction technologies for a new, complex and challenging matrix (edible insect).
In this regards, a series of specific objectives were established that cover the innovation chain for sustainable exploitation of insects. These objectives were a) to develop first-of-a-kind technological toolbox suitable for sustainable exploitation of edible insects (e.g. house crickets); b) functional and technological properties profiling of extracted macromolecule; c) zero-waste process for holistic utilisation of all insect fractions and d) communication and dissemination of scientific knowledge. The project has achieved most of its scientific objectives and milestones for the period, with some deviations in research approach. Further, the training objectives for the researcher were also fully achieved by gaining expertise in insect production and processing chain, new analytical techniques and project dissemination.
Through the outcomes from this project, it was evident that the novel food processing technologies including ultrasound (US), microwave (MW), pulsed electric fields (PEF) have potential to improve quality and efficiency insect macromolecules extraction. These technologies can also reduce or eliminate the harmful extraction solvents, thus ensuring the overall sustainability of extraction process. Combining the extraction procedures for protein, fat and chitin in to a sequential process can ensure zero-waste in insect processing. Further, high hydrostatic pressure processing (HHP) in combination with modified atmosphere packaging (MAP) can improve safety and extend the shelf life of insect products.
In this regards, a series of specific objectives were established that cover the innovation chain for sustainable exploitation of insects. These objectives were a) to develop first-of-a-kind technological toolbox suitable for sustainable exploitation of edible insects (e.g. house crickets); b) functional and technological properties profiling of extracted macromolecule; c) zero-waste process for holistic utilisation of all insect fractions and d) communication and dissemination of scientific knowledge. The project has achieved most of its scientific objectives and milestones for the period, with some deviations in research approach. Further, the training objectives for the researcher were also fully achieved by gaining expertise in insect production and processing chain, new analytical techniques and project dissemination.
Through the outcomes from this project, it was evident that the novel food processing technologies including ultrasound (US), microwave (MW), pulsed electric fields (PEF) have potential to improve quality and efficiency insect macromolecules extraction. These technologies can also reduce or eliminate the harmful extraction solvents, thus ensuring the overall sustainability of extraction process. Combining the extraction procedures for protein, fat and chitin in to a sequential process can ensure zero-waste in insect processing. Further, high hydrostatic pressure processing (HHP) in combination with modified atmosphere packaging (MAP) can improve safety and extend the shelf life of insect products.
Work was conducted in 7 work packages (WPs). Within WP1, the researcher received extensive training on insect rearing, harvesting, processing and analytical techniques needed for the execution for the research tasks outlined in other work packages. In particular, house cricket (Acheta domestica) was reared for one complete life-cycle. General insect processing steps along with hands-on training on novel food processing techniques including US, HHP, PEF and supercritical carbon dioxide (SCCO2) was gained. Review of the literature on the state-of-the-art technologies and appropriate methods for estimation and analysis was completed and published as a peer-reviewed article. In WP2, novel extraction technologies for insect macromolecules (protein, fat and chitin) were successfully established. PEF, US, US+MW technologies were optimised for extraction and resulted in two conference presentations. These technologies showed substantial benefit in terms of either higher extraction yields or reduced extraction times, when compared to the control extraction. The WP3 focused on characterisation of extracted fractions and results showed potential of novel technologies to improve techno-functional properties including solubility, foaming and emulsifying capacity for tailored applications. As the objective of this WP was closely related to the outcomes of WP2, it resulted in 3 peer-reviewed publications and 1 more to follow. In WP4, eco-innovative processing technologies for improving process efficiency and microbial safety was developed. HHP in combination with MAP was successfully optimised for this purpose. This WP has resulted in 1 peer-reviewed publication, 1 conference presentation and 1 article is under process of submission. The objective of this WP was to combine the extraction procedures for protein, fat and chitin in to a sequential process in order to ensure zero-waste in insect processing. Technologically, this was achieved and a peer-reviewed publication based on these results is under preparation. The WP6 was dedicated on technology transfer, dissemination, and outreach. It was made sure that results were disseminated through national and international scientific conferences, local events at host institution and peer-reviewed publications. Outreach activities involved a webinar on ‘Insects for food’ in Science is wonderful event- a public exhibition organised by the European Commission, which received attention with follow-up communications. WP7 on management of project oversaw proper project implementation according to research project and training objectives.
Without any doubt, it is well recognised that insects are novel sources of proteins and significant data is required to remove barriers for insect proteins to full market potential. Therefore, this MSCA project has directly addressed the growing concern of European protein deficit for food and feed application. Promoting the role of macromolecules obtained from insects, this project has contributed in the development of a circular bioeconomy by paving a way towards ‘zero-waste’ operations by utilising various fractions of insect macromolecules (proteins, chitin and lipids). The outcomes of the project can potentially develop new market opportunities by generating novel sources of insect-based macromolecules for the agri-food industry. The outcomes of the project (publications and the final report summary) will provide additional dossiers required by European Food Safety Authority on edible insects, which is being approved case by case under new novel food regulation (EU) 258/97 and 2015/2283.
The fellowship provided a unique opportunity for the researcher to develop new scientific expertise and key complementary skills in the area of novel sources of proteins (insect). The fellowship helped the researcher to fully integrate in the German research system and motivated her to carry out timely and relevant state-of-the-art agri-food research in future. This will promote EU centre of excellence for novel proteins, enhancing EU’s scientific excellence while endorsing conditions for research jobs creation, tackling major societal challenges aiming to help the EU meet climate change targets, and lead to greener and more environmentally friendly growth.
The fellowship provided a unique opportunity for the researcher to develop new scientific expertise and key complementary skills in the area of novel sources of proteins (insect). The fellowship helped the researcher to fully integrate in the German research system and motivated her to carry out timely and relevant state-of-the-art agri-food research in future. This will promote EU centre of excellence for novel proteins, enhancing EU’s scientific excellence while endorsing conditions for research jobs creation, tackling major societal challenges aiming to help the EU meet climate change targets, and lead to greener and more environmentally friendly growth.