ArticleAntioxidants (Basel, Switzerland)2023
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours.
Article in Antioxidants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 26 citations in OpenAlex.
- Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation.Journal of food science · 2026Article
- Gluten-Free Cakes WithFood science & nutrition · 2026Article
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- Developing a Functional Triticale Noodle by Incorporating Silkworm (Foods (Basel, Switzerland) · 2025Article
- Chemical and Microbiological Characterization of Freeze-Dried Superworm (Molecules (Basel, Switzerland) · 2024Article
- Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying.Scientific reports · 2024Article
- Comprehensive Analysis of Yoghurt Made with the Addition of Yellow Mealworm Powder (Foods (Basel, Switzerland) · 2024Article
- Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers.Antioxidants (Basel, Switzerland) · 2024Article
- Development of Healthy Snacks Incorporating Meal fromFoods (Basel, Switzerland) · 2024Article
- Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach.PloS one · 2024Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.
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