Effect of conventional processing conditions on the occurrence of 5-hydroxymethylfurfural (HMF) and furfural in a selected edible insect species (Acheta domesticus (L.))
Year: 2025
Type: article
Abstract: House crickets are among the edible insect species that are more commonly used as food. Among the chemical hazards identified in dried crickets was 5-hydroxymethylfurfural (HMF), which poses health concerns. The present study aimed to estimate the amount of HMF and furfural in crickets that were dried at different temperatures (60–100 °C) and times (3–24 h). It was observed that raw crickets contained 59.19 ± 0.77 mg/kg dry matter (DM) HMF and 19.32 ± 0.07 mg/kg DM furfural. Drying temperatures of 60–70 °C increased the HMF levels, while temperatures of 80–100 °C led to a reduction. Blanching treatments were performed at different temperatures (80–100 °C) and times (1–30 min) as a possible mitigation strategy. The HMF content was reduced by more than 70 % after treating the crickets at 90 °C for 30 min or at 100 °C for 10 min. The levels of furfural were unaffected by blanching. The presence of furanic compounds in house crickets was discussed. The losses of HMF due to drying and blanching at high temperatures are attributed to its volatility or to its degradation. On the other hand, HMF formation could be associated with the degradation of ascorbic acid, reducing sugars, and free amino acids in the hemolymph, as well as lipid oxidation linked to melanization. It was concluded that the HMF content in house crickets is significant compared to other foods, that the presence of HMF and furfural in crickets could be endogenous and that the formation of HMF should be taken into account in the risk profile of thermally processed house crickets when they are used as food.
Source: Food Control
Language: English
Subfield: Insect Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $4,340
OpenAlex ID: W4416867945