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traditional food (terzo file) foglio 2 - Coggle Diagram

- - - - Manual labor high; mechanization is limited → expensive production. Space organization depends on insect behavior
      - farm optimization techniques--> reduce space (but they have to guarantee a
        good passage, a good change of the air, and a temperature regulation to prevent some disease) stackable containers, substrate thickness, environmental parameters, feed and watering, Ensure traceability to prevent disease or contamination. Quality controls at every critical point in the system
        
        There are machines that allow to separate, select and sort the insects. Calculation of conversion rate of the food: quantity of food consumed, increase in weigh of insects, excrements produced.
- - - - nematodes--> require high umidity Steinernematidae: turn infected larvae yellow. Heterorhabditidae: turn them red. They carry msymbiotic bacterias that kill the host. After host death, nematodes go outside and infect others. Reducing humidity can inhibit nematodes but not always effective.
      - Prevention Strategies: Detailed control of insect growth stages. Cleaning and sterilization of containers. RNAi antivirals: small RNA molecules silence viral genes--> less infections. Separate different blocks in different environments
        
        variability of population, reintroducing insects from others rearing systems, or directly from the wild--> reinforce of species, but it could also mean introduce some pathogens, so the new individuals must stay in quarantine for a period of time. These different lines have different genetic characteristics--> variability is guaranteed. In the rearing system in which you have special condition, there are some mutations in the virus. New subject that are studied
  - - - dossier to fulfil for novel food authorization--> Appendix A: checklist that allows you to verify that you have all the information relating on the
        novel food. Appendix B: 4 tables that explore and help build a synthetic--> Overview table of study reports provided in the novel food, composition data of novel food, summary table in toxicity studies and in human studies
      - EFSA authorization process--> UE commissions, risk assessment, approval & inclusion in union list. Criteria for approval--> sameof article 6
    - - authorization is good only for a particular industry that asked this question, in a different situations everybody can commerciating products
    - - Sensory and Commercial Aspects--> tenebrio mollitor: nutti, umami brittle texture. Alphitobius diasperinus: nutty, broth, cereal notes, Acheta domesticus: Popcorn, umami, creamy ◦ Locusta migratoria: Shrimp-like, umami, coarse texture ◦ Ants and termites: from sour-lemon to umami-rich, crumbly textures
      - technological aspects--> PASTA: ◦ Not 100% insect flour; typically 10–15% inclusion. High in protein, B12, iron, fiber; >350 kcal/100g; shelf-life ~12–18 months (high lipids) • BURGERS & MEATBALLS. TECHNOLOGICAL CHANGES The increment of T. molitor powder increase: : ↑ Protein, lipid, and energy content and ↓ Size, porosity, and pore size of the product. Improvement--> Increase speed and temperature during processing → ↑ pore thickness, ↓ chewiness, ↑ digestibility
      - Functional properties--> Nutritional Variability: Protein, fat, fiber, and carbohydrate content vary across species. Functional Properties: Emulsifying, water/oil absorption, gel formation. Pretreatments: grinding, defatting, acid hydrolysis
      - protein solubility--> increase with high ph T. molitor & A. domesticus, different for L. migratoria → solubility decreases in alkaline pH. But in general we have: Lower solubility -> high pH
        High solubility -> lower pH, for solubility products needing more water to have soft/humid texture
      - cooking impact--> The thermal treatments..> influence the quality of final products. All treatments cause a colour change, greater when we also added fructose (Maillard reaction). Other changes related to heat treatment, denaturation and cross-linking of proteins, Increase of antioxidant properties as a proton donor. Increase of digestibility and formation of larger aggregate in baking; baking increases gastric proteolysis, hence its bioavailability. Inside fermentation we have to control microorganisms, increase nutritional properties of product.
      - rheological properties--> Using an insect powder, the water absorption by the dough decrease (probably due to the amino acid composition), and the time for dough development and the stability of dough increase. The H. illucens powder is not good for bakery, because the high content of lipids changes completely the technological aspects: Low volume, bad smell, High humidity, Texture is with harder crust, less elasticity and cohesiveness.
    - - 2 different products of T. molitor: dried larva and frozen, dried and powder larvae--> 2 organizations for the product--> Doing scientific analyses and studies is expensive and therefore the company ask privacy for them
      - novel food enters in list if: under normal consumption condtion it doesn't rapresent a danger, It does not mislead the consumer, In the case where it is intended to replace another food, it has to be an advantage