Judith Rodríguez-Párraga

Research background. The increasing global demand for sustainable protein alternatives has positioned edible insects as promising functional ingredients for the meat industry. This study explores the potential of cricket - Acheta domesticus (WAD), and mealworm - Tenebrio molitor (WTM) powders to develop hybrid meat products, addressing the need for nutrient-dense and environmentally friendly food options. Experimental approach. Beef lean meat in Frankfurter-type sausages was partially replaced with 7.5 and 15 % of WAD or WTM powders. A comprehensive characterization was performed, including proximate composition, mineral and fatty acid profiles, and techno-functional properties (pH, color, residual nitrite level, texture, and emulsion stability). Consumer acceptance was evaluated through a hedonic sensory test with 50 panelists. Results and conclusions. The incorporation of insect powders drastically improved emulsion stability, reducing total expressible fluid by over 70 % in 15 % formulations. Nutritionally, insect-enriched sausages showed significantly higher protein and essential mineral contents (Mg, Mn, and Ca) compared to the control. The lipid profile was also enhanced, with a reduction in saturated fatty acids and improved in atherogenic (AI) and thrombogenic indices (TI), particularly in WAD formulations. While 7.5 % inclusion levels maintained sensory scores similar to the control, 15 % concentrations significantly reduced lightness and redness due to insect pigmentation and Maillard reactions, leading to lower consumer acceptance. Residual nitrites remained well within safety regulations (< 90 mg/kg). Overall, a 7.5 % replacement represents the optimal balance between nutritional enhancement and sensory quality. Novelty and scientific contribution. This work provides a multi-faceted validation of insect powders as stabilizing and fortifying agents in complex meat matrices. By demonstrating that hybrid sausages can meet regulatory safety standards while offering superior nutritional value and technological stability, this research contributes to the development of sustainable, high-protein food alternatives that align with current consumer trends and environmental goals.

Edible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and impact of incorporating Acheta domesticus powder (10% and 20% as a substitution of pork meat) into patties, assessing their proximate composition, physicochemical properties, texture profile (TPA), cooking characteristics, and sensory acceptance. Cricket powder (ADP) increased protein and fiber in the meat product, improved texture and reduced cooking losses. Reformulation with 20% substitution led to significant changes in composition, physicochemical properties, and texture and decreased sensory acceptance, while 10% substitution achieved higher sensory ratings with improved nutritional benefits. In conclusion, optimizing the color of these products is essential to enhance consumer acceptance and promote the development of novel formulations based on insect-derived alternative proteins.

Purpose of Review: This review intends to explore the potential of quinoa and its co-products as ingredients to alternative dairy foods (plant-based and hybrids) contributing to a more sustainable food future. Specifically, it aims to discuss their processing technologies to obtain food ingredients, their functional properties and their potential application in the development of plant-based and hybrid dairy products as alternatives to traditional dairy products. Recent Findings: Dairy analogs (plant-based and hybrids) are flooding the market with soy being the main ingredient. However, the market is likely to gravitate towards alternative plants to fulfill consumers' needs and desires for healthy, flavorful and intriguing products. In this context, aspects such as allergy-free and gluten-free products become increasingly important and quinoa meet these requirements. There are many studies that highlight not only its nutritional value but also the sustainability of its cultivation. In addition, quinoa industrialization generates important co-products that can be suitably processed and reused in the elaboration of these hybrid and dairy analogues. Summary: This concise review highlights the potential of quinoa and its co-products for the development of healthy and taste dairy analogs (plant-based and hybrids). It emphasizes the wide variety of quinoa derived products that can be obtained and their application in the development of quinoa-based dairy analogs.