Bioactive and Molecular Characterization of Mealworm (Tenebrio molitor) Powder: Nutritional and Functional Implications for Crackers

Edible insects are increasingly recognized as a viable alternative food source, highlighting the urgent need for systematic research into their integration into conventional food products. This study examined the effect of adding mealworm powder (Tenebrio molitor) to crackers, focusing on factors such as color, texture, nutritional value, antioxidant properties, starch digestibility, and molecular structure. As the level of mealworm powder increased (from 2% to 10%), the crackers became darker, while instrumental hardness and fracture time decreased, indicating that a more brittle structure formed. Nutritionally, the enriched crackers contained higher protein, fat, and mineral content, while their carbohydrate content decreased; moreover, their protein profile was modified. Antioxidant activity and total phenolic content also rose in proportion to the level of mealworm enrichment. FTIR analysis revealed differences in spectral regions associated with proteins, lipids, and carbohydrates, indicating compositional and local molecular-environment changes following mealworm powder incorporation. Mealworm powder incorporation markedly decreased rapidly digestible starch and increased slowly digestible starch, whereas the predicted glycemic index showed only a modest but statistically significant reduction at higher supplementation levels. Furthermore, sensory evaluation indicated that consumer acceptance was optimal at a low inclusion level of 2%. Overall, mealworm powder represents a promising ingredient for improving selected nutritional and functional characteristics of crackers; however, its inclusion level should be optimized to maintain sensory quality.