Bioactive and Molecular Characterization of Mealworm (Tenebrio molitor) Powder: Nutritional and Functional Implications for Crackers
- 1Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland
- 2Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland
- 3Department of Physical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
Abstract
Edible insects are increasingly recognized as a viable alternative food source, highlighting the urgent need for systematic research into their integration into conventional food products. This study examined the effect of adding mealworm powder (Tenebrio molitor) to crackers, focusing on factors such as color, texture, nutritional value, antioxidant properties, starch digestibility, and molecular structure. As the level of mealworm powder increased (from 2% to 10%), the crackers became darker, while instrumental hardness and fracture time decreased, indicating that a more brittle structure formed. Nutritionally, the enriched crackers contained higher protein, fat, and mineral content, while their carbohydrate content decreased; moreover, their protein profile was modified. Antioxidant activity and total phenolic content also rose in proportion to the level of mealworm enrichment. FTIR analysis revealed differences in spectral regions associated with proteins, lipids, and carbohydrates, indicating compositional and local molecular-environment changes following mealworm powder incorporation. Mealworm powder incorporation markedly decreased rapidly digestible starch and increased slowly digestible starch, whereas the predicted glycemic index showed only a modest but statistically significant reduction at higher supplementation levels. Furthermore, sensory evaluation indicated that consumer acceptance was optimal at a low inclusion level of 2%. Overall, mealworm powder represents a promising ingredient for improving selected nutritional and functional characteristics of crackers; however, its inclusion level should be optimized to maintain sensory quality.
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BibTeX
@article{zielinska2026bioactive,
title = {{Bioactive and Molecular Characterization of Mealworm (Tenebrio molitor) Powder: Nutritional and Functional Implications for Crackers}},
author = {Ewelina Zielińska and Anna Jakubczyk and Kamila Jaglińska and Beata Polak},
journal = {International Journal of Molecular Sciences},
year = {2026},
month = oct,
doi = {10.3390/ijms27209378},
url = {https://www.mdpi.com/1422-0067/27/20/9378},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Bioactive and Molecular Characterization of Mealworm (Tenebrio molitor) Powder: Nutritional and Functional Implications for Crackers
AU - Ewelina Zielińska
AU - Anna Jakubczyk
AU - Kamila Jaglińska
AU - Beata Polak
PY - 2026
DA - 2026/10/01
JO - International Journal of Molecular Sciences
DO - 10.3390/ijms27209378
UR - https://www.mdpi.com/1422-0067/27/20/9378
AB - Edible insects are increasingly recognized as a viable alternative food source, highlighting the urgent need for systematic research into their integration into conventional food products. This study examined the effect of adding mealworm powder (Tenebrio molitor) to crackers, focusing on factors such as color, texture, nutritional value, antioxidant properties, starch digestibility, and molecular structure. As the level of mealworm powder increased (from 2% to 10%), the crackers became darker, while instrumental hardness and fracture time decreased, indicating that a more brittle structure formed. Nutritionally, the enriched crackers contained higher protein, fat, and mineral content, while their carbohydrate content decreased; moreover, their protein profile was modified. Antioxidant activity and total phenolic content also rose in proportion to the level of mealworm enrichment. FTIR analysis revealed differences in spectral regions associated with proteins, lipids, and carbohydrates, indicating compositional and local molecular-environment changes following mealworm powder incorporation. Mealworm powder incorporation markedly decreased rapidly digestible starch and increased slowly digestible starch, whereas the predicted glycemic index showed only a modest but statistically significant reduction at higher supplementation levels. Furthermore, sensory evaluation indicated that consumer acceptance was optimal at a low inclusion level of 2%. Overall, mealworm powder represents a promising ingredient for improving selected nutritional and functional characteristics of crackers; however, its inclusion level should be optimized to maintain sensory quality.
SN - 1422-0067
ER -