{rfName}
Cr

Indexed in

License and Use

Licencia Icono OpenAccess

Citations

2

Altmetrics

Analysis of institutional authors

Castellari, MAuthorGou, PrAuthorRibas-Agusti, ACorresponding Author

Share

July 9, 2025
Publications
>
Article
Sí

Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus

Publicated to: Innovative Food Science & Emerging Technologies. 104 104066- - 2025-08-01 104(), DOI: 10.1016/j.ifset.2025.104066

Authors:

Ayllón-Parra, N; Castellari, M; Gou, P; Ribas-Agustí, A
[+]

Affiliations

IRTA Food Qual & Technol - Author
IRTA Food Safety & Funct - Author

Abstract

House cricket emerges as a sustainable source of protein as an alternative to traditional sources of animal origin. This work studied the nutritional and techno-functional properties of a commercial cricket powder, as well as the effect of its solid-state fermentation with Pleurotus ostreatus (PF) and Rhizopus oligosporus (RF) as strategies for ingredient functionalization. Cricket powder showed a high protein content (57 %, DM), including a profile of essential amino acids close to reference requirements. Leucine and valine were the most abundant indispensable amino acids, while tryptophan was the most limiting one with respect to reference requirements. Protein metabolization occurred during fermentation, with the formation of small proteins and peptides, and a 5-11 % decrease in the total protein content. The changes in the amino acid profile did not affect the indispensable amino acid score, although the sulphured amino acids became the limiting ones after fermentation. RF resulted in a 35 % decrease in the fat content, while both fungi slightly increased the content of saturated fatty acids. Cricket powder had limited techno-functional properties, which were partially overcome by fermentation depending on the parameter. Foaming capacity was improved mainly due to the thermal pretreatment (121 degrees C 15 min), which boosted it more than sixfold. PF and RF enhanced cricket capacity by 20 %, while RF improved protein solubility by 20 % and the emulsion stability during 60 min. PF and RF stood out for enhancing foaming capacity and water holding, while the latter also improved protein solubility, emulsion stability and reduced the fat content.
[+]

Keywords

Alternative proteinFermentationFunctionalityFungiInsectMeatProtein functionalityProtein qualityTenebrio-molitorThermal treatment

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Innovative Food Science & Emerging Technologies due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2025, it was in position 20/181, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

Independientemente del impacto esperado determinado por el canal de difusión, es importante destacar el impacto real observado de la propia aportación.

Según las diferentes agencias de indexación, el número de citas acumuladas por esta publicación hasta la fecha 2025-12-30:

  • WoS: 1
[+]

Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-12-30:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 12 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
  • Assignment of a Handle/URN as an identifier within the deposit in the Institutional Repository: http://hdl.handle.net/20.500.12327/4587
[+]

Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (Ayllón-Parra, N) and Last Author (RIBAS AGUSTI, ALBERT).

the author responsible for correspondence tasks has been RIBAS AGUSTI, ALBERT.

[+]

Observations

EC/H2020/101059632/EU/Gap resolutIon in sAfety, NuTritional, alLergenicity and Environmental assessments to promote Alternative Protein utilization and the dietary Shift/GIANT LEAPS
[+]

Awards linked to the item

This work was supported by the GIANT LEAPS project which has received funding from the European Union's HORIZON EUROPE research and innovation programme under grant agreement N° 101059632, and 2021 SGR 00468 (SEQUSAL), 2021 SGR 00461 (TECQUAL) and CERCA Programme from Generalitat de Catalunya. Nadia Ayllón-Parra is recipient of an IRTA PhD grant for Scientific Strategic Initiatives 2022. Authors wish to acknowledge Gerard Sabeña, Adrià Pacreu, Elvira Tenorio and Narcís Sais for their technical assistance.
[+]