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<p>Insects are an alternative food source for humans, mainly because they are a source of proteins and lipids of good nutritional quality. Among edible insects, the silkworm (<i>Bombyx mori</i>) stands out as one of the most consumed around the world. The present study aimed to characterize the nutritional constituents of the silkworm pupa and to develop confectionery products with the addition of the insect. The pupae were analyzed for their nutritional composition, fatty acid composition, and amino acids. The preparation of sweet was carried out with basic ingredients for paçoca-type sweet with the addition of 35% (F35), 40% (F40), and 55% (F55) of <i>B. mori</i> pupa; the sweet without the addition of pupa was considered the control sample (C). Analyses of the nutritional composition, characterization of amino acids and fatty acids were performed on the pupa of <i>B. mori</i> and on the paçoca-type sweet without the addition of pupa and on the sweet with the best formulation (F35), defined by the acceptability test and purchase intention. The nutritional composition of both the pupa and the paçocas showed the protein (26.35&#xa0;g.100<sup>−1</sup>) and lipid potential (40.58&#xa0;g.100<sup>−1</sup>), and paçocas can be considered as protein sources. The characterization of fatty acids demonstrated the presence of significant amounts of unsaturated fatty acids, mainly omega 9 and Palmitic Acid C16:0 (24.75%). Another important point was the Overall acceptance, especially on F35 with scores above 6. These findings show the potential for using silkworm pupae, which are a discarded byproduct in silk production, justifying the study and its future applications.</p>

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Nutritional and functional properties of silkworm pupa and its protein contribution in Paçoca-type sweet production

  • 期刊论文

  • 发表日期：

    2025年11月29日

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  • Isabela de Almeida Agostinelli,
  • Thales Henrique Barreto Ferreira,
  • Ariana Vieira Alves,
  • Livia de Morais Lamar,
  • Claudia Andrea Lima Cardoso,
  • Eliana Janet Sanjinez Argondoña

摘要

Insects are an alternative food source for humans, mainly because they are a source of proteins and lipids of good nutritional quality. Among edible insects, the silkworm (Bombyx mori) stands out as one of the most consumed around the world. The present study aimed to characterize the nutritional constituents of the silkworm pupa and to develop confectionery products with the addition of the insect. The pupae were analyzed for their nutritional composition, fatty acid composition, and amino acids. The preparation of sweet was carried out with basic ingredients for paçoca-type sweet with the addition of 35% (F35), 40% (F40), and 55% (F55) of B. mori pupa; the sweet without the addition of pupa was considered the control sample (C). Analyses of the nutritional composition, characterization of amino acids and fatty acids were performed on the pupa of B. mori and on the paçoca-type sweet without the addition of pupa and on the sweet with the best formulation (F35), defined by the acceptability test and purchase intention. The nutritional composition of both the pupa and the paçocas showed the protein (26.35 g.100−1) and lipid potential (40.58 g.100−1), and paçocas can be considered as protein sources. The characterization of fatty acids demonstrated the presence of significant amounts of unsaturated fatty acids, mainly omega 9 and Palmitic Acid C16:0 (24.75%). Another important point was the Overall acceptance, especially on F35 with scores above 6. These findings show the potential for using silkworm pupae, which are a discarded byproduct in silk production, justifying the study and its future applications.