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Dr. Ewelina Zielińska
Department of Analysis and Food Quality Assessment, University of Life Sciences in Lublin, Lublin, Skromna 8, 20-704, Poland

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0 Protein
0 Bioactivity
0 antioxidant properties
0 functional food
0 entomophagy

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Edible insects
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antioxidant properties

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Journal article
Published: 14 July 2021 in Antioxidants
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Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p< 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p< 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

ACS Style

Ewelina Zielińska; Urszula Pankiewicz; Monika Sujka. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants 2021, 10, 1122 .

AMA Style

Ewelina Zielińska, Urszula Pankiewicz, Monika Sujka. Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants. 2021; 10 (7):1122.

Chicago/Turabian Style

Ewelina Zielińska; Urszula Pankiewicz; Monika Sujka. 2021. "Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour." Antioxidants 10, no. 7: 1122.

Journal article
Published: 10 December 2020 in Food Chemistry
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The objective of this study was to determine of nutritional value, in vitro cytotoxicity, and oxidative stress parameters in cells of selected insect species (Tenebrio molitor and Zophobas morio) after 30 days of Styrofoam consumption. Furthermore, part of our research is also a consumer survey on the willingness to eat insects fed with Styrofoam (EPS 80). Mealworms fed with Styrofoam were determined to have higher protein (48.66 ± 0.92%) and ash content (4.81 ± 0.22%) with reduced fat (24.05 ± 0.55%) and carbohydrate content (2.95 ± 0.15%) than insects with a conventional diet (48.66 ± 0.92, 2.82 ± 0.12, 43.74 ± 0.77, and 4.78 ± 0.18, respectively) while in the case of superworms, no significant difference in nutrient composition was observed. Moreover, Styrofoam has no influence on the health status of gut cells in examined insects. Additionally, in studied concentrations of insects extracts standardized for protein replacement of the traditional insect diet with polystyrene foam did not increase the cytotoxic properties.

ACS Style

Ewelina Zielińska; Damian Zieliński; Anna Jakubczyk; Monika Karaś; Urszula Pankiewicz; Barbara Flasz; Marta Dziewięcka; Sławomir Lewicki. The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters. Food Chemistry 2020, 345, 128846 .

AMA Style

Ewelina Zielińska, Damian Zieliński, Anna Jakubczyk, Monika Karaś, Urszula Pankiewicz, Barbara Flasz, Marta Dziewięcka, Sławomir Lewicki. The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters. Food Chemistry. 2020; 345 ():128846.

Chicago/Turabian Style

Ewelina Zielińska; Damian Zieliński; Anna Jakubczyk; Monika Karaś; Urszula Pankiewicz; Barbara Flasz; Marta Dziewięcka; Sławomir Lewicki. 2020. "The impact of polystyrene consumption by edible insects Tenebrio molitor and Zophobas morio on their nutritional value, cytotoxicity, and oxidative stress parameters." Food Chemistry 345, no. : 128846.

Journal article
Published: 30 November 2020 in Molecules
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Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

ACS Style

Ewelina Zielińska; Urszula Pankiewicz. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules 2020, 25, 5629 .

AMA Style

Ewelina Zielińska, Urszula Pankiewicz. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules. 2020; 25 (23):5629.

Chicago/Turabian Style

Ewelina Zielińska; Urszula Pankiewicz. 2020. "Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour." Molecules 25, no. 23: 5629.

Review
Published: 29 June 2020 in Foods
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Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.

ACS Style

Anna Jakubczyk; Monika Karaś; Kamila Rybczyńska-Tkaczyk; Ewelina Zielińska; Damian Zieliński. Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect. Foods 2020, 9, 846 .

AMA Style

Anna Jakubczyk, Monika Karaś, Kamila Rybczyńska-Tkaczyk, Ewelina Zielińska, Damian Zieliński. Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect. Foods. 2020; 9 (7):846.

Chicago/Turabian Style

Anna Jakubczyk; Monika Karaś; Kamila Rybczyńska-Tkaczyk; Ewelina Zielińska; Damian Zieliński. 2020. "Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect." Foods 9, no. 7: 846.

Journal article
Published: 28 June 2020 in Foods
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The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL−1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.

ACS Style

Anna Jakubczyk; Monika Karaś; Piotr Stanikowski; Beata Rutkowska; Magdalena Dziedzic; Ewelina Zielińska; Konrad A. Szychowski; Urszula E. Binduga; Kamila Rybczyńska-Tkaczyk; Barbara Baraniak. Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus vulgaris L.). Foods 2020, 9, 842 .

AMA Style

Anna Jakubczyk, Monika Karaś, Piotr Stanikowski, Beata Rutkowska, Magdalena Dziedzic, Ewelina Zielińska, Konrad A. Szychowski, Urszula E. Binduga, Kamila Rybczyńska-Tkaczyk, Barbara Baraniak. Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus vulgaris L.). Foods. 2020; 9 (7):842.

Chicago/Turabian Style

Anna Jakubczyk; Monika Karaś; Piotr Stanikowski; Beata Rutkowska; Magdalena Dziedzic; Ewelina Zielińska; Konrad A. Szychowski; Urszula E. Binduga; Kamila Rybczyńska-Tkaczyk; Barbara Baraniak. 2020. "Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus vulgaris L.)." Foods 9, no. 7: 842.

Original paper
Published: 23 April 2020 in European Food Research and Technology
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The objective of this study was to examine the inhibition of the activity of enzymes associated with development of the metabolic syndrome by peptide fractions received from simulated gastrointestinal digestion and absorption of heat-treated edible insects. The inhibitory activities of insect-derived peptides were determined against key enzymes relevant to the metabolic syndrome such as the angiotensin-converting enzyme (ACE), pancreatic lipase, and α-glucosidase. After the in vitro absorption process, all hydrolysates showed high inhibitory activity; however, the most effective metabolic syndrome-inhibitory peptides were received after separation on Sephadex G10. The best results were found for peptide fractions obtained from Schistocerca gregaria. The highest enzymes inhibitory activities were obtained for peptide fractions from S. gregaria: boiled for ACE (IC50 3.95 µg mL−1), baked for lipase (IC50 9.84 µg mL−1), and raw for α-glucosiadase (IC50 1.89 µg mL−1) S. gregaria, respectively. Twelve sequences of peptides from the edible insects were identified and their chemical synthesis was carried out as well. Among the synthesized peptides, the KVEGDLK, YETGNGIK, AIGVGAIR, IIAPPER, and FDPFPK sequences of peptides exhibited the highest inhibitory activity. Generally, the heat treatment process applied to edible insects has a positive effect on the properties of the peptide fractions studied.

ACS Style

Ewelina Zielińska; Monika Karaś; Barbara Baraniak; Anna Jakubczyk. Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insects. European Food Research and Technology 2020, 246, 1361 -1369.

AMA Style

Ewelina Zielińska, Monika Karaś, Barbara Baraniak, Anna Jakubczyk. Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insects. European Food Research and Technology. 2020; 246 (7):1361-1369.

Chicago/Turabian Style

Ewelina Zielińska; Monika Karaś; Barbara Baraniak; Anna Jakubczyk. 2020. "Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insects." European Food Research and Technology 246, no. 7: 1361-1369.

Book chapter
Published: 26 January 2019 in Reference Series in Phytochemistry
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The potential of insects as a source of protein for future food and feed is the object of numerous studies. The nutritional value of edible insects is well established, and other aspects of consumption thereof are investigated. In this chapter, we aim to summarize the main features of insects as food. We briefly describe the history of the usage of insects as food for humans and refer to the current acceptance of insects by Europeans based on conducted surveys. We characterize the most common insect species with the biggest potential to be used as food and feed in the EU according to EFSA. We describe the nutritional value of insects and the possibility of application thereof in the food and feed industry, keeping in mind the safety of consumption. In addition, the ecological aspect of insect breeding is discussed. A review of the growing edible insect market in Europe and the USA is also provided. Moreover, we analyze the current legal status of insect intake in Europe. We aim to make this chapter a current conclusion about the consumption of insects.

ACS Style

Ewelina Zielińska; Monika Karaś; Anna Jakubczyk; Damian Zieliński; Barbara Baraniak. Edible Insects as Source of Proteins. Reference Series in Phytochemistry 2019, 389 -441.

AMA Style

Ewelina Zielińska, Monika Karaś, Anna Jakubczyk, Damian Zieliński, Barbara Baraniak. Edible Insects as Source of Proteins. Reference Series in Phytochemistry. 2019; ():389-441.

Chicago/Turabian Style

Ewelina Zielińska; Monika Karaś; Anna Jakubczyk; Damian Zieliński; Barbara Baraniak. 2019. "Edible Insects as Source of Proteins." Reference Series in Phytochemistry , no. : 389-441.

Original article
Published: 05 June 2018 in International Journal of Food Science & Technology
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The aim of this study was to determine the effect of heat treatment of edible insects on antioxidant and anti‐inflammatory activities of peptide fractions from hydrolysates obtained by in vitro gastrointestinal digestion thereof. Identification of bioactive peptides from the edible insects and their chemical synthesis were carried out as well. The highest antiradical activity against ABTS•+ and DPPH• was noted for the peptide fraction from the Gryllodes sigillatus protein preparation (EC50 value 2.75 and 6.91 μg mL−1, respectively). This fraction exhibited the strongest LOX and COX‐2 inhibitory activity (IC50 value 0.13 and 0.26 μg mL−1, respectively). The peptide fraction from the Tenebrio molitor protein preparation showed the highest Fe2+ chelating ability (EC50 value 2.21 μg mL−1) and the highest reducing power (0.198). The heat treatment process has a positive effect on the antioxidant and anti‐inflammatory properties of peptides. All identified and synthesised peptides from insect protein showed antioxidant and anti‐inflammatory activity.

ACS Style

Ewelina Zielińska; Barbara Baraniak; Monika Karaś. Identification of antioxidant and anti-inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus,Tenebrio molitor,Schistocerca gragaria). International Journal of Food Science & Technology 2018, 53, 2542 -2551.

AMA Style

Ewelina Zielińska, Barbara Baraniak, Monika Karaś. Identification of antioxidant and anti-inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus,Tenebrio molitor,Schistocerca gragaria). International Journal of Food Science & Technology. 2018; 53 (11):2542-2551.

Chicago/Turabian Style

Ewelina Zielińska; Barbara Baraniak; Monika Karaś. 2018. "Identification of antioxidant and anti-inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus,Tenebrio molitor,Schistocerca gragaria)." International Journal of Food Science & Technology 53, no. 11: 2542-2551.

Journal article
Published: 01 May 2018 in LWT - Food Science and Technology
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ACS Style

Ewelina Zielińska; Monika Karaś; Barbara Baraniak. Comparison of functional properties of edible insects and protein preparations thereof. LWT - Food Science and Technology 2018, 91, 168 -174.

AMA Style

Ewelina Zielińska, Monika Karaś, Barbara Baraniak. Comparison of functional properties of edible insects and protein preparations thereof. LWT - Food Science and Technology. 2018; 91 ():168-174.

Chicago/Turabian Style

Ewelina Zielińska; Monika Karaś; Barbara Baraniak. 2018. "Comparison of functional properties of edible insects and protein preparations thereof." LWT - Food Science and Technology 91, no. : 168-174.

Reference work
Published: 01 February 2018 in Reference Series in Phytochemistry
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The potential of insects as a source of protein for future food and feed is the object of numerous studies. The nutritional value of edible insects is well established, and other aspects of consumption thereof are investigated. In this chapter, we aim to summarize the main features of insects as food. We briefly describe the history of the usage of insects as food for humans and refer to the current acceptance of insects by Europeans based on conducted surveys. We characterize the most common insect species with the biggest potential to be used as food and feed in the EU according to EFSA. We describe the nutritional value of insects and the possibility of application thereof in the food and feed industry, keeping in mind the safety of consumption. In addition, the ecological aspect of insect breeding is discussed. A review of the growing edible insect market in Europe and the USA is also provided. Moreover, we analyze the current legal status of insect intake in Europe. We aim to make this chapter a current conclusion about the consumption of insects.

ACS Style

Ewelina Zielińska; Monika Karaś; Anna Jakubczyk; Damian Zieliński; Barbara Baraniak. Edible Insects as Source of Proteins. Reference Series in Phytochemistry 2018, 1 -53.

AMA Style

Ewelina Zielińska, Monika Karaś, Anna Jakubczyk, Damian Zieliński, Barbara Baraniak. Edible Insects as Source of Proteins. Reference Series in Phytochemistry. 2018; ():1-53.

Chicago/Turabian Style

Ewelina Zielińska; Monika Karaś; Anna Jakubczyk; Damian Zieliński; Barbara Baraniak. 2018. "Edible Insects as Source of Proteins." Reference Series in Phytochemistry , no. : 1-53.

Article
Published: 02 September 2017 in Nutrients
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This study investigated the effect of heat treatment of edible insects on antioxidant and anti-inflammatory activities of peptides obtained by in vitro gastrointestinal digestion and absorption process thereof. The antioxidant potential of edible insect hydrolysates was determined as free radical-scavenging activity, ion chelating activity, and reducing power, whereas the anti-inflammatory activity was expressed as lipoxygenase and cyclooxygenase-2 inhibitory activity. The highest antiradical activity against DPPH• (2,2-diphenyl-1-picrylhydrazyl radical) was noted for a peptide fraction from baked cricket Gryllodes sigillatus hydrolysate (IC50 value 10.9 µg/mL) and that against ABTS•+ (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical) was the highest for raw mealworm Tenebrio molitor hydrolysate (inhibitory concentration (IC50 value) 5.3 µg/mL). The peptides obtained from boiled locust Schistocerca gregaria hydrolysate showed the highest Fe2+ chelation ability (IC50 value 2.57 µg/mL); furthermore, the highest reducing power was observed for raw G. sigillatus hydrolysate (0.771). The peptide fraction from a protein preparation from the locust S. gregaria exhibited the most significant lipoxygenase and cyclooxygenase-2 inhibitory activity (IC50 value 3.13 µg/mL and 5.05 µg/mL, respectively).

ACS Style

Ewelina Zielińska; Barbara Baraniak; Monika Karaś. Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects. Nutrients 2017, 9, 970 .

AMA Style

Ewelina Zielińska, Barbara Baraniak, Monika Karaś. Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects. Nutrients. 2017; 9 (9):970.

Chicago/Turabian Style

Ewelina Zielińska; Barbara Baraniak; Monika Karaś. 2017. "Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects." Nutrients 9, no. 9: 970.

Journal article
Published: 26 December 2016 in International Journal of Food Science & Technology
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There are many scientific reports on determination of the content and biological activity of compounds found in food. However, these analyses are not sufficient to determine their effect on the human body. During digestion of food ingredients, many changes can modify their structure and this may affect their absorption and bioactivity. Many phenolic aglycones are hydrophilic and can be absorbed through biological membranes by diffusion. However, most polyphenols occur in the glycosidic form, which undoubtedly affects their absorption in the intestine. Oligopeptides are also absorbable via secondary active transport but based on the hydrogen ion gradient or with transporter PepT1. The bioavailability of phytochemicals is determined by their molecular weight or chemical structure and the food matrix. Accordingly, the aim of this work was to present the novel scientific reports related to the influence the many factors on digestibility, bioaccessibility and activity of selected bioactive compounds of plant origin.

ACS Style

Monika Karaś; Anna Jakubczyk; Urszula Szymanowska; Urszula Złotek; Ewelina Zielińska. Digestion and bioavailability of bioactive phytochemicals. International Journal of Food Science & Technology 2016, 52, 291 -305.

AMA Style

Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Urszula Złotek, Ewelina Zielińska. Digestion and bioavailability of bioactive phytochemicals. International Journal of Food Science & Technology. 2016; 52 (2):291-305.

Chicago/Turabian Style

Monika Karaś; Anna Jakubczyk; Urszula Szymanowska; Urszula Złotek; Ewelina Zielińska. 2016. "Digestion and bioavailability of bioactive phytochemicals." International Journal of Food Science & Technology 52, no. 2: 291-305.

Journal article
Published: 18 October 2016 in International Journal of Food Science & Technology
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This study investigated the antioxidant activities of peptides obtained by in vitro gastrointestinal digestion of edible insects. The antioxidant potential of edible insects' hydrolysates was determined as the free radical-scavenging activity, ion chelating activity and reducing power. The highest antiradical activity against DPPH˙, whose IC50 value is the lowest, was noted for Amphiacusta annulipes (19.1 μg/mL) and that against ABTS˙+ was the highest for Zophobas morio (4.6 μg/mL). The peptides obtained from A. annulipes also showed the highest Fe2+ chelation ability (58.82%) and reducing power (0.652). The highest ability to chelate Cu2+ was noted for Locusta migratoria (86.05%). The locust was characterised by the highest concentration of peptides before digestion and after digestion (3.13 and 5.88 mg/mL, respectively), and the DH was 36.29%.

ACS Style

Ewelina Zielińska; Monika Karaś; Anna Jakubczyk. Antioxidant activity of predigested protein obtained from a range of farmed edible insects. International Journal of Food Science & Technology 2016, 52, 306 -312.

AMA Style

Ewelina Zielińska, Monika Karaś, Anna Jakubczyk. Antioxidant activity of predigested protein obtained from a range of farmed edible insects. International Journal of Food Science & Technology. 2016; 52 (2):306-312.

Chicago/Turabian Style

Ewelina Zielińska; Monika Karaś; Anna Jakubczyk. 2016. "Antioxidant activity of predigested protein obtained from a range of farmed edible insects." International Journal of Food Science & Technology 52, no. 2: 306-312.

Journal article
Published: 11 September 2015 in Food Research International
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The aim of this study was to determine the nutritive value of edible insects and their in vitro cytotoxicity assays. The content of protein, fat, carbohydrates, ash, fiber, minerals, amino acids, and fatty acids in adult cricket (Gryllodes sigillatus), larvae of mealworm (Tenebrio molitor), and adult locust (Schistocerca gregaria) were analyzed. The protein content ranged from 52.35 to 76%. The fat percentage was in the range of 12.97–24.7%. Energy contribution varied from 1821 to 1896 kJ/100 g. Their amino acid profile was compared with the WHO/FAO/UNU Pattern (WHO, 2007). The highest degree of hydrolysis (DH) was noted in baked Gryllodes sigillatus (37.76%). All species were very rich in magnesium, copper, iron, and zinc and the mineral content was compared to recommended daily intakes (mg/day). The hydrolysates from raw, cooked, and baked insects were significantly stimulated or inhibited proliferation of human skin fibroblasts CRL-2522.

ACS Style

Ewelina Zielińska; Barbara Baraniak; Monika Karaś; Kamila Rybczyńska-Tkaczyk; Anna Jakubczyk. Selected species of edible insects as a source of nutrient composition. Food Research International 2015, 77, 460 -466.

AMA Style

Ewelina Zielińska, Barbara Baraniak, Monika Karaś, Kamila Rybczyńska-Tkaczyk, Anna Jakubczyk. Selected species of edible insects as a source of nutrient composition. Food Research International. 2015; 77 ():460-466.

Chicago/Turabian Style

Ewelina Zielińska; Barbara Baraniak; Monika Karaś; Kamila Rybczyńska-Tkaczyk; Anna Jakubczyk. 2015. "Selected species of edible insects as a source of nutrient composition." Food Research International 77, no. : 460-466.

Journal article
Published: 30 December 2014 in Acta Scientiarum Polonorum Technologia Alimentaria
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ACS Style

Monika Karaś; Anna Jakubczyk; Urszula Szymanowska; Małgorzata Materska; Ewelina Zielińska. Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.). Acta Scientiarum Polonorum Technologia Alimentaria 2014, 13, 385 -391.

AMA Style

Monika Karaś, Anna Jakubczyk, Urszula Szymanowska, Małgorzata Materska, Ewelina Zielińska. Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.). Acta Scientiarum Polonorum Technologia Alimentaria. 2014; 13 (4):385-391.

Chicago/Turabian Style

Monika Karaś; Anna Jakubczyk; Urszula Szymanowska; Małgorzata Materska; Ewelina Zielińska. 2014. "Antioxidant activity of protein hydrolysates from raw and heat-treated yellow string beans (Phaseolus vulgaris L.)." Acta Scientiarum Polonorum Technologia Alimentaria 13, no. 4: 385-391.