In the concept of novel food, insects reared under controlled conditions are considered mini livestock. Mass-reared edible insect production is an economically and ecologically beneficial alternative to conventional meat gain. Regarding food safety, insect origin ingredients must comply with food microbial requirements. House crickets (Acheta domesticus) and Jamaican field crickets (Gryllus assimilis) are preferred insect species that are used commercially as food. In this study, we examined cricket-associated bacterial communities using amplicon-based sequencing of the 16S ribosomal RNA gene region (V3–V4). The high taxonomic richness of the bacterial populations inhabiting both tested cricket species was revealed. According to the analysis of alpha and beta diversity, house crickets and Jamaican field crickets displayed significantly different bacterial communities. Investigation of bacterial amplicon sequence variants (ASVs) diversity revealed cricket species as well as surface and entire body-associated bacterial assemblages. The efficiency of crickets processing and microbial safety were evaluated based on viable bacterial counts and identified bacterial species. Among the microorganisms inhabiting both tested cricket species, the potentially pathogenic bacteria are documented. Some bacteria representing identified genera are inhabitants of the gastrointestinal tract of animals and humans, forming a normal intestinal microflora and performing beneficial probiotic functions. The novel information on the edible insect-associated microbiota will contribute to developing strategies for cricket processing to avoid bacteria-caused risks and reap the benefits.

Every year, over 30% of food production is wasted. However, promoting a sustainable food supply not only fosters economic stability in agriculture and the food industry, but also safeguards precious natural resources and ensures universal food access and safety. Therefore, the aim of the study was to determine how specific growth conditions (utilizing by-products: sprouted potatoes (1), wheat bran (2), brewers’ spent grain (3), and a control sample with agar-agar gels (4)) affect the larvae of yellow mealworms (Tenebrio molitor). This includes their nutritional and energy value, consumer sensory profiling, and technological parameters of processing. The results have indicated that larvae reared on the substrate with wheat bran had the highest energy value, at 708.26 kcal. In larvae, the difference in protein content was not significant when changing the rearing conditions, and ranged between 48.54 and 59.18%. The larvae contained a significant content of fibers, with the highest amount detected in samples with brewers’ spent grain. The data indicate that glucose and arabinose were distinctive to larvae. Our study has also revealed a statistical difference in ash content between larvae and the substrate, with higher levels of nitrogen, copper, and zinc detected in the larvae compared to the substrate. We have found that the salt was naturally occurring in the substrates, with the brewers’ spent grain sample having the highest amount, at 1.83%. However, the control sample yielded the highest ratings, achieving a score of 7.30 for general smell acceptability. These findings emphasize the potential of utilizing various industrial and farm by-products as substrates for mealworms, transforming them into a sustainable and nutrient-rich food source. This contribution adds to the broader discourse on nutritional value and resource efficiency.

Sea buckthorn, Hippophae rhamnoides L., has considerable potential for landscape reclamation, food, medicinal, and cosmetics industries. In this study, we analyzed fungal microorganism populations associated with carposphere of sea buckthorn harvested in Lithuania. An amplicon metagenomic approach based on the ITS2 region of fungal rDNA was used to reveal the ripening-affected fungal community alterations on sea buckthorn berries. According to alpha and beta diversity analyses, depending on the ripening stage, sea buckthorn displayed significantly different fungal communities. Unripe berries were shown to be prevalent by Aureobasidium, Taphrina, and Cladosporium, while ripe berries were dominated by Aureobasidium and Metschnikowia. The selected yeast strains from unripe and mature berries were applied for volatile organic compounds identification by gas chromatography and mass spectrometry techniques. It was demonstrated that the patterns of volatiles of four yeast species tested were distinct from each other. The current study for the first time revealed the alterations of fungal microorganism communities colonizing the surface of sea buckthorn berries at different ripening stages. The novel information on specific volatile profiles of cultivable sea buckthorn-associated yeasts with a potential role in biocontrol is important for the development of the strategies for plant cultivation and disease management, as well as for the improvement of the quality and preservation of the postharvest berries. Management of the fungal microorganisms present on the surface of berries might be a powerful instrument for control of phytopathogenic and potentially antagonistic microorganisms affecting development and quality of the berries.

Mealworms provide a viable option for transforming agricultural and food processing by-products that can be converted into a valuable source of high-quality protein and fat suitable for both animals and humans. Hence, our investigation was aimed at employing sprouted and green potatoes, wheat bran, and by-products from brewers’ production as a comprehensive substrate for rearing mealworms. The nutritional value (fat and protein content) and composition of amino acids (AAs) and fatty acids (FAs) were tested in lyophilized and milled larvae. The results showed that the highest amount of protein was detected in sample 3L (59.18 ± 007%), grown on brewers’ spent grain, whereas sample 2S (with wheat bran) comes out with the highest fat content (34.22 ± 0.491%). It was found that the amount of FAs in the larvae depended on the substrate used: the statistically highest amount of monounsaturated FAs was detected in the sample with sprouted potatoes (1L), the highest content of omega-3 FAs was found in the control sample (4CL), with agar–agar gels, and the sample with brewers spent grains (3L) showed a statistically higher amount of oleic acid. Meanwhile, the highest content of total polyunsaturated FAs (36.23%) was detected in the sample with wheat bran (2L). During the study, 16 distinct AAs have been analyzed, and sample 3L has demonstrated the highest content in 11 instances. It is noteworthy that the sample containing brewers’ spent grain exhibited the highest peroxide levels, indicating oxidation. Meanwhile, the determined number of volatile fatty acids did not exceed the regulatory limits for meat. In summary, it can be asserted that adjusting the substrate is essential for extracting specific amino acids and FAs. However, this could potentially affect the content of peroxides. This adaptation enables the desired chemical composition in larvae, making it suitable for specific purposes such as animal or human nutrition and health enhancement.

The research context involves analyzing the potential benefits derived from integrating insect protein into everyday food items. Utilizing methods consistent with established food science protocols, wheat bread was prepared with variations of 0%, 5%, 10%, and 15% Tenebrio molitor larvae powder, derived from larvae cultivated on brewery spent grain. A substrate selected for its superior nutritional content and a substrate with agar–agar gels were used. The tests included basic bread tests; sugar, acrylamide, amino, and fatty acid (FA) tests; and sensory acceptability. The results have shown that the acrylamide levels in bread with larvae remained below harmful thresholds, suggesting that using T. molitor can be a safe alternative protein source. The incorporation of powdered T. molitor larvae (p-TMLs) into bread was observed to increase certain sugar levels, such as glucose, particularly at higher larval concentrations. The addition of T. molitor significantly raised the protein and fat levels in bread. The inclusion of larvae enriched the bread with essential amino acids, enhancing the nutritional value of the bread significantly. The FA profile of the bread was altered by the inclusion of p-TMLs, increasing the levels of monounsaturated FAs. Despite the nutritional benefits, higher concentrations of larvae decreased the sensory acceptability of the bread. This suggests that there is a balance to be found between enhancing the nutritional content and maintaining consumer appeal. These findings highlight the potential for using p-TMLs as a sustainable, nutritious ingredient in bread making, although the sensory qualities at higher concentrations might limit consumer acceptance.

The plantation area of sea buckthorn (Hippophae rhamnoides L.) is expanding in many European countries due to increasing demand for berries, thus creating suitable conditions for the rapid expansion of the fruit fly Rhagoletis batava, a pest of economic importance. To decrease insecticide use, effective means for pest population monitoring are required, including the use of pheromones. Male fruit flies emit (-)-δ-heptalactone as revealed by gas chromatography-mass spectrometry analyses of samples obtained using headspace methods. The two enantiomers of δ-heptalactone were synthesized using enantioselective synthesis. A gas chromatography-electroantennographic detection analysis of both stereoisomers revealed that only (-)-δ-heptalactone elicited electrophysiological responses, whereas no signal was registered to (+)-δ-heptalactone in fruit flies of either sex. In the field assay, traps baited with (-)-δ-heptalactone caught significantly more fruit flies compared with the unbaited traps. Our results are the first to demonstrate the efficacy of (-)-δ-heptalactone as a bait for trapping R. batava. As a behaviorally attractive compound to R. batava fruit flies of both sexes, (-)-δ-heptalactone is attributed to aggregation pheromones. This is the first report of an aggregation pheromone within the genus Rhagoletis.