Does accelerated storage and cooking impact on the hydrolytic and oxidative stability of an innovative pasta formulated with Acheta domesticus flour?

The introduction of insects, or their related products, into the Western diet could be helpful to meet the increased need for animal proteins caused by population expansion. Cricket flour has been shown to have an outstanding nutritional profile, and its addition to some dishes would increase protein and lipid contents, especially polyunsaturated fatty acids (PUFA). The aim of this study was to assess the effects of accelerated shelf-life (ASL, 45 °C/30 days) on the lipid fraction of typical Italian short wheat pasta (“penne”) formulated with 10% Acheta domesticus flour. The pasta samples were analyzed before and after cooking for the following parameters: total lipid profile, total fatty acid composition and volatile compounds (VOCs). Lipolysis of triacylglycerols and diacylglycerols occurred after cooking, with a consequent increase of free fatty acids (+3–7%) in cooked pasta, which was directly related to the ASL sampling time. PUFA were the most abundant fatty acid class (42.7–48.0%), followed by saturated (SFA, 29.5–33.0%), and monounsaturated fatty acids (MUFA, 21.5–24.4%). PUFA decreased during ASL of the raw pasta (~1.65–2.13%), probably due to oxidation. In fact, the predominant VOCs class in raw pasta was aldehydes (34.76–40.68%), followed by acids (23.34–41.70%), ketones (7.79–11.55%), and alcohols (6.81–10.32%). In particular, hexanal (13.22–16.08%) was the most abundant at T30, confirming the oxidative degradation of unsaturated fatty acids. These preliminary results provide a starting point for further investigations on new insect-based foods in order to identify suitable preservation strategies to reduce lipid oxidation and minimize its impact on the overall quality of this innovative food product.