The socio-ecological framework of alternative protein resources for community nutrition in Romania

1. Introduction

Any modern society that wants to develop sustainably has as its main objective the promotion and support of public health. The implementation of this objective leads to a decrease in expenses from the state budget. Public health promotes health, maintaining and protecting health and preventing disease, improving and regaining health, reducing premature death, creating a favorable environment, and improving the quality of life⁽¹⁾. Food is a common element in all the previously mentioned public health objectives. In addition to food safety, nutrivigilance is another essential component of public health. Its legislative implementation and informing the population also lead to the reduction of the costs of health systems, due to adverse reactions and interactions of food or food supplements with medicines⁽²⁾.

The paradigm of climate change has led to the emergence of new trends regarding alternative food resources. Among these, we mention plant-based nutrition^(3-6), meat, and alternative (cellular) dairy products obtained with the help of biotechnologies^(7-11). 3D-printed foods are added to these. An alternative protein-rich food source is represented by insects.

This source is new for a segment of consumers, in the socio-ecological and economic context, with predilection for consumers in countries where this type of food resource is not a tradition. Guiné et al.⁽¹²⁾ conducted an interesting study on the level of knowledge in 13 countries (Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey) regarding edible insects. This study concludes that the level of knowledge is variable depending on individual characteristics, such as social and cultural influences of different countries, which leads to different interpretations of information.

Although in Romania there is food produced by triturating and filtering the larvae of drones (male bees), considered a biologically active bee product, the authorization of edible insects in the European Union (EU) has led to a very large number of negative reactions in media and among the general population. The insects authorized in the EU are the following: desiccated larva of Tenebrio molitor (yellow mealworm)^(13,14), Locusta migratoria⁽¹⁵⁾, Acheta domesticus (house crickets)^(16,17), and Alphitobius diaperinus⁽¹⁸⁾. The dried larva of Tenebrio molitor (yellow mealworm) is authorized for addition in certain percentages in multigrain bread and rolls; crackers, and bread-sticks, cereal bars, dried pasta-based products; pasta-based dishes (excluding dried puffed pasta), pizza and pizza-like dishes, dried stuffed pasta-based products, pre-mixes (dry) for baked products, sauces, potatoes, legume-based dishes, whey powder, meat analogs, soups and salads, chips/crisps, beer-like beverages; mixed alcoholic drinks; alcoholic drink mixes, chocolate confectionery, nuts, oilseeds and chickpeas, frozen fermented milk-based products, meat preparations⁽¹⁴⁾.

Additions of Locusta migratoria are authorized in processed potato products, legume-based dishes and pasta-based products, meat analogs, soups and concentrated soups, canned/jarred legumes, and vegetables, salads, beer-like beverages, alcoholic drink mixes, chocolate confectionery, nuts, oilseeds and chickpeas, frozen fermented milk-based products and sausages⁽¹⁵⁾. Although the addition of Acheta domesticus is authorized in several types of food^(16,17), according to the database of the World Intellectual Property Organization, there is no registered patent for food with this insect. Alphitobius diaperinus can be added to cereal bars, bread and rolls, processed and breakfast cereals, porridge, pre-mixes (dry) for baked products, dried pasta-based products, stuffed pasta-based products, whey powder, soups, cereals, pasta-based dishes, pizza-based dishes, noodles, snacks other than chips, chips/crisps, and other food groups⁽¹⁸⁾.

Due to the chemical composition of house crickets (Acheta domesticus) – proteins about 15%, fats 5.86%, and carbohydrates less than 0.5%⁽¹⁹⁾ – in this research we set out to develop muffins with powder (Acheta domesticus flour) and analyze them microbiologically.

2. Materials and method

The PubMed, ResearchGate, EUR-Lex, and World Intellectual Property Organization (WIPO) databases were analyzed for the period 2018-2023. The following expression was used: “muffins with Acheta domesticus”.

2.1. Materials – plain muffins and muffins with Acheta domesticus flour

For Acheta domesticus flour muffins, the following raw materials and ingredients were used: wheat flour, organic coconut sugar, Acheta domesticus powder (flour), baking powder, eggs, sunflower oil and Himalayan pink salt. No flavors or other ingredients have been added that could change the taste and smell of the muffins. For all the raw materials used in the preparation of the muffins, traceability records were made, presented in Tables 1 and 2.
 

Except chicken eggs, all raw materials mentioned in Tables 1 and 2 were purchased from stores.

The recipes of the two types of muffins are presented in Tables 3 and 4.

Both recipes are for 12 muffins/recipe, for trays with 7-cm diameter sockets. Their number differs from the size of the alveoli of the trays in which they are baked.

2.2. Materials – the equipment used to prepare muffins according to recipes 1-2 was as follows:

scale with two decimals, brand Digital Scale, maximum capacity 500 g/0.01 g, country of manufacture China;

hand mixer brand Scarlet, model SC-HM40S15, power 400 W;

Berzelius glasses of different capacities, 50-500 ml;

utensils – spoons, stainless steel spatulas;

mold (shape) for muffins made of food-grade stainless steel.

At the time of this research, there were no worldwide patents for muffins with Acheta domesticus powder (flour).

2.3. Method

Making muffins – the preparation method for simple muffins (without Acheta domesticus), according to the recipe presented in Table 3, is the following: eggs are washed, wiped, and broken. Add the organic coconut sugar to the egg whites and yolks. The mixture is mixed until it increases its volume by about three times. Semi-skimmed cow’s milk and refined sunflower oil are added to this mixture. The new mixture is mixed energetically until all components are homogenized.
 

Dose the baking powder, and salt over the Supe­rior 000 white wheat flour and homogenize. This new mixture is done over the previously formed mixture. The newly formed mixture is homogenized by hand, gently, until complete homogenization, till the final mixture is formed. The bowl with the final mixture is covered with a foil and kept in the refrigerator for one hour. The purpose of this step is to absorb moisture from the flour and cool the final mixture. This is the condition for the muffins to have a soft consistency.

The method of preparation for muffins with Acheta domesticus, according to the recipe presented in Table 4, is the following: eggs are washed, wiped, and broken. Add the organic coconut sugar to the egg whites and yolks. The mixture is mixed until it increases its volume by about three times. Semi-skimmed cow’s milk and refined sunflower oil are added to this mixture. The new mixture is mixed energetically until all the components are homogenized. Acheta domesticus flour, baking powder, and salt are dosed over Superior 000 white wheat flour and homogenized. This new mixture is done over the previously formed mixture. The new mixture formed is homogenized manually, gently, until complete homogenization, till the formation of the final mixture. The bowl with the final mixture is covered with a foil and kept in the refrigerator for one hour. The purpose of this step is to absorb moisture from the flour and cool the final mixture. This is the condition for the muffins to have a soft consistency.
 

Dosing the two types of muffins is done in trays with pockets, separately for each recipe. The dough is dosed 3/4 finely into each well. The high shape of the muffins is achieved due to the low temperature of the dough, the high temperature of the oven, and the baking powder.

Both types of muffins (simple and those with Acheta domesticus flour) were prepared and baked under the same conditions. The baking was done in Teflon trays, with cavities with an inner diameter of 7 cm, using the Zass electric convection oven (power 1800 W and capacity 48 L). Before baking the muffins, the oven was preheated to 250°C for 10 minutes with top-down heating without ventilation, and the muffin batters were stored in the refrigerator for one hour. Baking was carried out at a temperature of 210°C for 20 minutes.

Muffin analysis – from the 12 muffins for each recipe, two muffins were analyzed microbiologically, for the analysis of yeasts and molds, two muffins were kept for the analysis of the shelf life under normal storage conditions (at room temperature and protected from direct sunlight), and eight muffins were analyzed from the point of view of sensory characteristics. Sensory analysis was performed by one experienced taster and three inexperienced tasters. The fourth person who was included in the team of tasters categorically refused the tasting, because the muffins contained Acheta domesticus flour, respectively “beetles”.

The microbiological analyses were performed at an accredited external laboratory, within the National Sanitary Veterinary and Food Safety Authority, Directorate of Health-Veterinary and Food Safety Mureş, Romania, subordinate to the Ministry of Agriculture and Rural Development and the Government of Romania. Within this accredited external laboratory, yeasts and molds were analyzed, according to the SR ISO 21527-2:2009 method. Part 1: Method using Baird-Parker agar medium, Microbiology of food and animal feeding stuff – Horizontal method for the enumeration of yeasts and molds. Part 2. Colony count technique in products with water activity less than or equal to 0.95. This is a method accredited by RENAR, the accreditation association from Romania.

The sensory analysis of the muffins was performed as follows: the muffins were randomized so that the four tasters did not know which was the control sample (muffin without Acheta domesticus flour) and the control sample (muffin with Acheta domesticus flour). First, the aspect of the whole muffins was analyzed (height and if there were cracks, and their size – whether they were shallow or deep). Due to the loosening agents disodium diphosphate E 450i and sodium bicarbonate E 500ii, a large amount of gas is produced (CO₂), which is released starting from the formation of the dough and continuing during baking. After analyzing the aspect, the color and smell were analyzed. These sensory qualities were analyzed for whole muffins and in sections after they were sectioned (cut) into two halves. The taste was analyzed first for the plain muffin without Acheta domesticus flour, then the taste of the muffin with Acheta domesticus flour was analyzed.

Testing the validity period of both types of baked muffins was carried out by keeping them in normal conditions and protected from the direct action of the sun’s rays. The muffins were packaged in a plastic grocery bag.

3. Results

3.1. Characteristics of the sensors

Muffins prepared according to recipes 1 and 2 are presented in Figures 1 and 2.
 

Muffin 1 contains Acheta domesticus flour. Since the dough was poured into the wells, manually, the difference in height can also be explained from this point of view. This muffin is darker in color compared to muffin 2 (standard). The deeper cracks in the Acheta domesticus flour muffin may be caused by the higher dry matter content of this type of flour. All muffins with Acheta domesticus flour prepared according to recipe 1 had deeper cracks compared to recipe 2 (standard).

The structure of the previously presented muffins is presented in Figure 2.

From Figure 2, it can be seen that, in structure, the muffins with Acheta domesticus flour are darker in color. This is explained by the presence of A. domesticus flour. The porosity of the two muffins is comparable.

3.2. We performed sensory analysis by a small group of tasters, from the category of the general population, who had no training in the field of food and in the methodology of carrying out tastings. In addition to the appearance of the muffins whole and in the section, the sensory analysis also consisted of the analysis of smell and taste. There were five people over the age of 18 in the team of tasters, of which three were women and two were men. No person was allergic to dust mites, gluten, milk, or any other allergen. Out of the five tasters, one person had about 20 years of experience in the food industry, and implicitly in tasting food from various categories (e.g., flavors, ice cream, drinks, and others). The muffins were randomized so that the tasters were not influenced. They knew that the dough in the muffins contained Acheta domesticus flour, but they did not know which muffin contained this flour.

This person and an inexperienced taster were the only ones who felt differences in smell and taste. As it can be seen from the two recipes, the muffins did not contain flavoring substances, such as flavors, fruits, cocoa or other ingredients. Of the other three people, two people did not feel any difference, and the third person did not want to taste it, because he knew that one of the muffins contained Acheta domesticus flour and psychologically assimilated it with “beetle flour”.

The concept of Acheta domesticus flour muffins was based on the principle of small-volume foods and the fact that most people from a gastronomic culture other than the Asian one are conservative in consuming foods containing ingredients derived from insects. For this reason, we chose to do the tasting on small-volume foods – in the case of this research, muffins and jellies. Considering that the mass media can negatively influence the perception of consumers, economic agents can use ingredients that can positively influence the consumption of food with new ingredients derived from insects, or other new ingredients.

3.3. Microbiological analyses

To verify whether Acheta domesticus flour influences the microbiological quality of the muffins, and implicitly their validity, they were microbiologically analyzed for yeasts and molds. A ready-made Acheta domesticus powder composition for any muffins consisting of wheat flour (62.50 g), coconut sugar (28.34 g), baking powder (1.75 g), non-iodized salt (0.25 g) and flour were analyzed of Acheta domesticus (7.16 g), and muffins with Acheta domesticus flour (two pieces). The results are presented in Table 5.
 

3.4. Verification of the shelf life of muffins with Acheta domesticus flour 

The verification of the validity of the muffins with Acheta domesticus flour was carried out under normal conditions of temperature and humidity (temperature of about 20°C and relative air humidity of maximum 75%), and protected from direct sunlight. The muffins were packaged in clear plastic bags. After seven days, the muffins were sensory safe and showed no mold.

4. Discussion

Preventing food shortages is the goal of all countries. Climate change and cataclysms have led to the identification of alternative protein resources. As we found and presented in the results section, Acheta domesticus is a safe protein source that can be added to a large number of foods. The fundamental problem currently faced by a significant number of countries is the neophobia of the general population regarding foods containing edible insects or products derived from them, such as insect meal. Maintaining and protecting health, preventing diseases, and improving the quality of life of the population must be a common goal of both health professionals and specialists in the food industry, animal husbandry, biologists, and all related fields.

Although they are all individually dealing with the fulfillment of this objective, thanks to the mass media and sometimes even certain political people who oppose the promotion of new food resources, the health professionals and the aforementioned specialists must look for common methods of informing the general population. One such method would be to present in a broadcast with a large audience the methods of evaluation by EFSA of new ingredients/foods in the EU, the physical-chemical composition of alternative food resources, the way of raising insects, as well as the sanitary-veterinary controls that are constantly carried out during the period when the insects reach technological maturity. To these there are added the presentation of the way of processing insects and the technological processes applicable to certain foods in which insect flour is added.

From experience with the small number of tasters who were involved in this research, we recommend that these alternative protein sources be added in powder form.

Another method of promoting foods that contain new protein resources is the organization of new food promotion campaigns in hypermarket stores.

To increase the degree of acceptability of the products, they must have a small volume and be individually packaged, and their labels must be made according to the legislative regulations in force. The third proposal for increasing the degree of acceptability by the general population is to add a low percentage of insect meal so that consumers can trust this food.

5. Conclusions

Alternative protein sources derived from insects represent a very good method of preventing food shortages and for maintaining and protecting health. The promotion of new food resources must be carried out constantly by multidisciplinary teams and by using all media channels.  

Acknowledgments. Nothing to declare.

Funding. This research received no external funding.

Informed Consent Statement. Not applicable.

Corresponding author: Monica Tarcea E-mail: monica.tarcea@umfst.ro

CONFLICT OF INTEREST: none declared.

FINANCIAL SUPPORT: none declared.

This work is permanently accessible online free of charge and published under the CC-BY.