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<p>Edible insect flours are gaining attention as sustainable ingredients for emerging technologies in human and animal nutrition. This study aimed to characterize the chemical composition, thermal properties, color, structure, and morphology of flours from <i>Sphenarium purpurascens</i> and <i>Nauphoeta cinerea</i>, as well as their extracted chitin, to evaluate their potential applications in food and biodegradable materials. <i>S. purpurascens</i> flour showed higher lipid content (17.1%) and reddish hue, while <i>N. cinerea</i> had higher α-linolenic acid (19.4%) and lighter coloration. Both flours had high protein levels (≈ 45%) and exhibited distinct thermal degradation patterns. Chitin extracted from <i>N. cinerea</i> and <i>S. purpurascens</i> showed well-defined thermal degradation profiles, with onset temperatures of 390&#xa0;°C and 383&#xa0;°C, respectively—comparable or superior to those of crustacean-derived chitin. FTIR and SEM confirmed successful extraction, revealing lamellar (<i>N. cinerea</i>) or fibrillar (<i>S. purpurascens</i>) chitin structures with purity comparable to shrimp chitin. These findings support the use of these flours in 3D-printed foods, functional snacks, aquafeeds, and biodegradable or controlled-release materials. The characterization provides a solid quantitative basis for designing insect-based products aligned with circular bioeconomy principles. These findings support the development of 3D-printed food formulations, aquafeeds, functional snacks, and biodegradable packaging or controlled-release materials using these insect-based ingredients.</p> Graphical abstract <p></p>

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Compositional, structural, and lipid profiles of grasshopper (Sphenarium purpurascens) and cockroach (Nauphoeta cinerea) flours: implications for emerging food technologies

  • 期刊论文

  • 发表日期：

    2026年1月22日

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  • Erick A. Juarez-Arellano,
  • A. Karin Navarro-Mtz,
  • Emyr S. Peña-Marín,
  • Jesús Rodríguez-Miranda,
  • Juan P. Alcántar-Vázquez,
  • Miguel A. Peña-Rico,
  • Manuel Aguilar-Franco,
  • Adriano Gomes da Cruz,
  • José M. Juárez-Barrientos

摘要

Edible insect flours are gaining attention as sustainable ingredients for emerging technologies in human and animal nutrition. This study aimed to characterize the chemical composition, thermal properties, color, structure, and morphology of flours from Sphenarium purpurascens and Nauphoeta cinerea, as well as their extracted chitin, to evaluate their potential applications in food and biodegradable materials. S. purpurascens flour showed higher lipid content (17.1%) and reddish hue, while N. cinerea had higher α-linolenic acid (19.4%) and lighter coloration. Both flours had high protein levels (≈ 45%) and exhibited distinct thermal degradation patterns. Chitin extracted from N. cinerea and S. purpurascens showed well-defined thermal degradation profiles, with onset temperatures of 390 °C and 383 °C, respectively—comparable or superior to those of crustacean-derived chitin. FTIR and SEM confirmed successful extraction, revealing lamellar (N. cinerea) or fibrillar (S. purpurascens) chitin structures with purity comparable to shrimp chitin. These findings support the use of these flours in 3D-printed foods, functional snacks, aquafeeds, and biodegradable or controlled-release materials. The characterization provides a solid quantitative basis for designing insect-based products aligned with circular bioeconomy principles. These findings support the development of 3D-printed food formulations, aquafeeds, functional snacks, and biodegradable packaging or controlled-release materials using these insect-based ingredients.

Graphical abstract