Development and Characterization of a Novel Sweet Product Rich in Polyphenols and Protein Derived from Acheta domesticus
2025
George Alin OPRIS | Cristina Adriana ROSAN | Simona Ioana VICAS
Finding new, alternative sources of food for people is a significant endeavor. In this respect, edible insects appear to be an attractive option. Acheta domesticus, the house cricket, is an important nutritional resource, as it contains considerable quantities of protein and fat, along with various vitamins and minerals. This study outlines the elements considered when creating a novel sweet product (NSP) that includes A. domesticus powder as a protein source, along with polyphenols from dark chocolate and honey. The NSP contained 1, 3, and 5% of A. domesticus powder, which was added in varying proportions to a gelatin matrix containing honey as a technical process. The complex matrix was then covered with an outer layer of dark chocolate. It was found that the protein content of the NSP increased with the addition of supplementary amounts of A. domesticus powder, reaching a maximum value of 27.47±0.50 %. The lipid content showed a small variation among the samples, ranging from 8.26% to 8.63%, although there were significant differences from the control group. The total phenolic content revealed no significant variations through the samples, reaching values ranging from 8.26±1.30 to 8.88±1.03 mg GAE/g dry weight. The DPPH method has shown significant differences (p<0.05) in antioxidant capacity, with the product with the greatest quantity of A. domesticus powder having the highest value (10.74±0.71 µmol TE/g dry weight). As a low-fat, high-protein dessert suitable for both consumers and athletes, the NSP can be characterized as an alternative to traditional sweets.
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