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Previous studies have shown that larvae of the yellow mealworm, Tenebrio molitor L. (Coleoptera: Tenebrionidae), need a source of moisture to grow and perform well. Currently, much research has been oriented towards the effect of dry feed on larval growth and performance. The effect of different wet feeds as moisture source on the performance traits of T. molitor larvae has not been thoroughly investigated yet. This study aims to investigate in laboratory trials the effect of various gelling agents (agar, carrageenans, guar gum, xanthan gum, sodium alginate, modified starch, and pectin) on the growth and performance of T. molitor larvae. A number of 50 newly emerged larvae obtained from the rearings of the LEAZ were inserted in plastic vials together with 4 g of wheat bran as dry feed. Additionally, 1 g of gelling agents was provided 3 times per week as moisture sources. Carrot slices served as control. Larval survival and weight were recorded weekly until the appearance of the first pupa. Dry feed was replenished when depleted. Our data showed that gelling agents efficiently supported the growth of T. molitor larvae, in terms of larval survival and weight, as well as feed utilization expressed as FCR. Interestingly, carrageenans seem to be the most appropriate gelling agent for T. molitor larvae rearing as it can enhance their weight and is also able to reduce their development time and their specific growth rate. [Display omitted] • Gelling agents were used as a moisture source for the rearing of T. molitor larvae. • Gelling agents were a suitable moisture source that did not impact larvae growth. • Carrot slices were the most suitable moisture source. • Carrageenan reduced development time of the larvae. [ABSTRACT FROM AUTHOR]

The discovery that insect larvae can feed on kinds of foam plastics opened new avenues and provided a potential solution for plastic wastes biodegradation. This study aimed to investigate whether plastic polymerization types had regular impacts on larvae growth, gut microbial communities and functional microbes, foam plastics of polypropylene (PP), polyurethane (PU) and ethylene vinyl acetate (EVA) were selected as the representatives of different polymerized plastic and sole diets for yellow mealworms of Tenebrio molitor larvae for 45 days, with sole bran diet as control. Our findings showed that although slightly weight gains were obtained in plastic-fed groups, the larval survival rates decreased to 61.33 %, 59.67 % and 24.00 % in PP-, PU- and EVA-fed groups, respectively. The EVA-fed group was even lower than the starvation group, indicating that the more complex polymers diet had worse adverse effects on larval survival. The gut bacterial- and fungal-microbiomes assessed by Illumina MiSeq indicated that both gut bacterial and fungal communities shifted upon diets of different polymerization types compared to the control. The gut dominant abundances of Spiroplasma , Acinetobacter and Pseudomonas in PP-fed group were significantly different from that of unclassified Enterobacteriaceae in both PU- and EVA-fed groups. In contrast, all gut fungal communities in plastics-fed groups were similar with the dominants of Rhodotorula and Cryptococcus , but more abundances that had been reported with plastics degradation ability were obtained, such as Aspergillus and Cladosporium. In summary, T. molitor could efficiently degrade complex polymers, albeit with adverse effects. Core gut microbiomes were strongly associated with polymerization types of plastic diet, especially gut fungi. [Display omitted] • Polymerization types influence plastics ingestion and degradation by yellow mealworm. • The first-time report on the EVA plastic biodegradation by yellow mealworms. • Complex polymers diets have significant adverse effects on yellow mealworms. • Gut bacteria of polyolefin-fed group show significant difference from other polymer types. • Gut fungal diversity is strongly associated with polymerization types of plastic diet. [ABSTRACT FROM AUTHOR]

• Potential of yellow mealworm (YMW) oil in hummus and crackers was examined. • Comparison between crude and deodorized YMW oil was made. • Deodorized YMW oil could replace 100% of vegetable oil without changing acceptance. • Crude oil lead to different perception of certain flavor attributes. • Vegetable oil and YMW oil blends improves the flavor of this insect oil. Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect. [ABSTRACT FROM AUTHOR]