Application of artificial senses to evaluate the effects of vacuum packaging on the organoleptic profile of dehydrated Tenebrio molitor larvae

Insects are gaining more interest as novel food, but packaging might be essential to maintain organoleptic properties and enhance consumer acceptance. Thus, we aimed to evaluate the effect of the vacuum packaging on the preservation of Tenebrio molitor larvae (TM) organoleptic properties over time. Insects were dried, bagged and placed in non-vacuum (C) and under-vacuum (UV) conditions and stored for one, three and six months. One dried sample (T0) was immediately analyzed. An artificial sensory platform composed of an electronic Eye, an electronic Nose and an electronic Tongue was used to evaluate the color, the volatile profile and the dissolved inorganic components, respectively. All the data were subjected to PCA analysis. The storage time led to a darkening of all samples, but the UV group showed a set of color codes (from 819 to 1092) closer to that of the T0 sample (from 1090 to 2166) compared to group C (from 545 to 802). Also, the electronic Nose showed an altering effect produced by time storage. Indeed, the T0 sample was indicated by the LY-type sensors, while the stored samples were characterized by the P and T-type sensors. The most intense responses were shown by the group C, highlighting greater protein and lipid degradation compared to the UV group, as confirmed with the electronic Tongue. Altogether, the results showed the usefulness of the vacuum packaging to store Tenebrio molitor dried larvae and the effectiveness of artificial senses as a support for choosing the best packaging