GRYLLUS ASSIMILIS AND CERATITIS CAPITATA FLOUR AS A POTENTIAL FOOD INGREDIENT: THE EFFECT OF IONIZING RADIATION ON NUTRITIONAL QUALITY, TECHNOLOGY, AND FOOD SAFETY

• Grant number: 25/29038-2
• Support Opportunities: Scholarships in Brazil - Master
• Start date: August 01, 2026
• End date: January 31, 2028
• Field of knowledge: Agronomical Sciences - Food Science and Technology
• Principal Investigator: Camila de Souza Paglarini
• Grantee: Guilherme Fernando Cavalcante Bruno Amaral Gama
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

Unconventional protein sources, such as edible insects, have gained prominence as solutions to enhance food security and diversity in response to population growth and the demand for more sustainable options. There is a growing interest in incorporating insect-based products as food ingredients in order to increase consumer acceptance. The use of emerging technologies can significantly impact the functional properties of insect proteins and reduce microbiological risks, making them more suitable for food applications. Among these technologies, ionizing radiation stands out for its ability to promote structural modifications in proteins, potentially affecting technological properties, digestibility, and allergenic potential. Edible insects represent a promising alternative protein source due to their high-quality nutritional and functional profile. In addition, they are characterized by efficient feed conversion and sustainable production, requiring less land, water, and energy, as well as generating lower greenhouse gas emissions. However, relevant gaps in scientific knowledge still need to be addressed, particularly regarding the effects of radiation on insect proteins. Therefore, the hypothesis of this project is that the application of ionizing radiation to insect flours may improve their microbiological and functional properties, increase bioaccessibility, and reduce allergenicity. Furthermore, it is expected that the technological and sensory properties of a bakery product formulated with insect flours will not be negatively affected. The project will be conducted in three stages. In the first stage, the effect of ionizing radiation on the technological and nutritional properties of defatted insect flours, cricket (Gryllus assimilis) and fruit fly (Ceratitis capitata), will be evaluated. At this stage, the irradiation process will be optimized, and the flours showing the best performance will be selected for the next phase. In the second stage, the impact of ionizing radiation on protein bioaccessibility, microbiological safety, and allergenicity will be investigated. The samples presenting the best results will be used in the final phase of the study. In the third stage, the effect of incorporating these flours on the nutritional, technological, and sensory properties of a bakery product will be evaluated. This study is expected to provide a relevant contribution to Food Science and Technology by offering in-depth results on the potential of new alternative protein sources as food ingredients. (AU)