Due to the expansion in the global population, there is an increase in animal protein demand and waste generation. Currently, food waste derived from supermarkets, etc., which is used to produce biogas, is collected separately and can contain (micro)plastics deriving from food packaging, imposing potential risks to the environment. A possible solution to address protein, waste and plastic concerns can potentially be achieved by rearing black soldier fly (BSF) larvae on such substrates. In this study, we investigated the effect of polyvinyl chloride (PVC) (micro)plastics on the growth, survival, and bioconversion of BSF larvae. On the other hand, the impact of the larvae on the polymer structure and degradation was also assessed. This was carried out by rearing BSF larvae on artificial food waste spiked with micro-, meso-, and macroplastics, while measuring larval growth, survival, and bioconversion parameters. The remaining plastics were collected and analysed upon changes and degradation of their polymer structure. Generally, BSF larvae were not affected in terms of growth performance (179.9–210.4 mg), survival (77.1–87.3%), and bioconversion (FCR: 4.65–5.53) by the presence of (micro)plastics in the substrates. Furthermore, the larvae were also unable to significantly alter the polymer structure of the used plastic.

Concerns about the presence of microplastics in the environment has increased in recent years, prompting more attention from scientists. Thorough exposure studies using artificially produced microplastics containing additives are required to assess their potentially hazardous effects. Therefore, an efficient microplastic production and fractionation protocol was established using a cryogenic grinding and wet-sieving approach. The developed cryogenic grinding method was able to produce (20–40 g/h) polyvinyl chloride (PVC) microplastics having a volume-weighted mean particle size of 391 µm and a span of 2.12. Performing a second grinding cycle on the same particles resulted in microplastics which were smaller (volume-weighted mean size = 219 μm) and had a narrower particle size distribution (span = 1.59). In addition, the microplastics were also fractionated into different particle size ranges using a vibrating wet-sieving tower. The latter technique allowed separating 10 g of PVC microplastics into seven different fractions using six sieves (Ø 200 mm) for 30 min while shaking. By using the developed method, PVC microplastics could easily be made and fractionated into desired particle-size ranges. The proposed protocol could also be adjusted to produce and fractionate microplastics of other plastics.

The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour chapatti containing 10% cricket (Acheta domesticus) flour. More specifically, the impact and optimal addition of hydrocolloids (carboxymethyl cellulose, hydroxypropyl methylcellulose, guar gum and xanthan gum) and water content were studied. For all the responses, the model and model terms were highly significant and showed the different impact of the hydrocolloids on the rheological properties. To evaluate the predictive power of the models, two sets of optimal process settings were chosen: one based on dough properties, and another on baked chapatti. For both sets, the actual responses were in the range of predicted responses for almost all properties. In addition, it was shown that using the settings based on dough properties, the actual responses were not significantly different from the control chapatti, whereas for the settings based on baked chapatti, there were differences in terms of the extensibility of both dough and chapatti. Thus, the I-optimal design is suitable to optimize the dough properties and the baked chapatti when enriching chapatti with cricket flour.