Impact of different drying methods on physicochemical characteristics and nutritional compositions of bee larvae

Abstract

This article presents a comprehensive analysis of three distinct drying methods, namely hot air drying (HAD), microwave oven drying (MD), and vacuum freeze drying (VFD), applied to bee larvae. Through rigorous experimentation and analysis, we evaluated various parameters, including moisture content, color, fat, protein, fatty acid composition, aroma components, and protein secondary structure. Our findings reveal distinctive characteristics of bee larvae aroma, notably including E-2-curenal, palmitic acid and 10-undecenal, with palmitic, linolenic, and oleic acids being the dominant fatty acids. Among the drying methods, MD at 10 W/g demonstrated significantly higher levels of volatile components. Noteworthy, VFD-assisted drying closely resembled the composition of fresh bee larvae, with fat and protein contents of 26% and 57%, respectively. Analysis of protein secondary structure unveiled that MD at 10 W/g exhibited the highest β-folding content, 80%, followed closely by VFD at 45 °C, 73%. Remarkably, VFD at 45 °C exhibited as the superior method, yielding dried bee larvae of unparalleled quality among the three techniques investigated. This study provides valuable insights into the impact of different drying methods on the composition and quality of bee larvae, offering significant implications for the processing, preservation and utilization of this valuable resource.

Keywords:

• Edible insects
• alternative food
• food resources
• insect proteins
• functional properties
• sustainable food production
• entomophagy

Acknowledgement

Authors thank to Fu Jiao for participating in the experiments.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.