Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials

Whitney Sandy Kamgaing Motou; Aymar Rodrigue Fogang Mba; Adelaide Demasse Mawamba; Mohamed Ismael Ntieche; Awawou Rissikatou Ntientie Mfombam; Jules Christophe Manz Koule; Loick Pradel Kojom Foko; Fabrice Fabien Dongho Dongmo; Germain Kansci; Inocent Gouado

doi:doi:10.11648/j.jfns.20261401.16

Research Article |

| Peer-Reviewed

Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials

Whitney Sandy Kamgaing Motou, Aymar Rodrigue Fogang Mba^*

, Adelaide Demasse Mawamba

, Mohamed Ismael Ntieche, Awawou Rissikatou Ntientie Mfombam, Jules Christophe Manz Koule, Loick Pradel Kojom Foko

, Fabrice Fabien Dongho Dongmo

, Germain Kansci

, Inocent Gouado

Published in Journal of Food and Nutrition Sciences (Volume 14, Issue 1)

Received: 3 January 2026 Accepted: 19 January 2026 Published: 2 February 2026

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Abstract

Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.

Published in	Journal of Food and Nutrition Sciences (Volume 14, Issue 1)
DOI	10.11648/j.jfns.20261401.16
Page(s)	68-81
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Defatted Larvae Powder, Edible Insects, Lipid Oxidation, Packaging Materials, Rhynchophorus phoenicis, Storage Stability

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Motou, W. S. K., Mba, A. R. F., Mawamba, A. D., Ntieche, M. I., Mfombam, A. R. N., et al. (2026). Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials. Journal of Food and Nutrition Sciences, 14(1), 68-81. https://doi.org/10.11648/j.jfns.20261401.16

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Motou, W. S. K.; Mba, A. R. F.; Mawamba, A. D.; Ntieche, M. I.; Mfombam, A. R. N., et al. Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials. J. Food Nutr. Sci. 2026, 14(1), 68-81. doi: 10.11648/j.jfns.20261401.16

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Motou WSK, Mba ARF, Mawamba AD, Ntieche MI, Mfombam ARN, et al. Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials. J Food Nutr Sci. 2026;14(1):68-81. doi: 10.11648/j.jfns.20261401.16

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@article{10.11648/j.jfns.20261401.16,
  author = {Whitney Sandy Kamgaing Motou and Aymar Rodrigue Fogang Mba and Adelaide Demasse Mawamba and Mohamed Ismael Ntieche and Awawou Rissikatou Ntientie Mfombam and Jules Christophe Manz Koule and Loick Pradel Kojom Foko and Fabrice Fabien Dongho Dongmo and Germain Kansci and Inocent Gouado},
  title = {Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {1},
  pages = {68-81},
  doi = {10.11648/j.jfns.20261401.16},
  url = {https://doi.org/10.11648/j.jfns.20261401.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261401.16},
  abstract = {Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.},
 year = {2026}
}

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TY  - JOUR
T1  - Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials
AU  - Whitney Sandy Kamgaing Motou
AU  - Aymar Rodrigue Fogang Mba
AU  - Adelaide Demasse Mawamba
AU  - Mohamed Ismael Ntieche
AU  - Awawou Rissikatou Ntientie Mfombam
AU  - Jules Christophe Manz Koule
AU  - Loick Pradel Kojom Foko
AU  - Fabrice Fabien Dongho Dongmo
AU  - Germain Kansci
AU  - Inocent Gouado
Y1  - 2026/02/02
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261401.16
DO  - 10.11648/j.jfns.20261401.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
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EP  - 81
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261401.16
AB  - Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.
VL  - 14
IS  - 1
ER  -

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Whitney Sandy Kamgaing Motou

Department of Biochemistry, The University of Douala, Douala, Cameroon
Aymar Rodrigue Fogang Mba

Department of Biochemistry, The University of Douala, Douala, Cameroon;Department of Biochemistry, University of Yaoundé I, Yaoundé, Cameroon

Contact Email

http://orcid.org/0000-0001-8571-9927
Adelaide Demasse Mawamba

Department of Biochemistry, The University of Douala, Douala, Cameroon

http://orcid.org/0000-0002-5851-2020
Mohamed Ismael Ntieche

Department of Biochemistry, The University of Douala, Douala, Cameroon
Awawou Rissikatou Ntientie Mfombam

Department of Biochemistry, The University of Douala, Douala, Cameroon
Jules Christophe Manz Koule

Department of Biochemistry, The University of Douala, Douala, Cameroon
Loick Pradel Kojom Foko

Center for Expertise and Research in Applied Biology (CEREBA), Douala, Cameroon

http://orcid.org/0000-0002-4286-147X
Fabrice Fabien Dongho Dongmo

Department of Biochemistry, The University of Douala, Douala, Cameroon

http://orcid.org/0000-0002-6210-6869
Germain Kansci

Department of Biochemistry, University of Yaoundé I, Yaoundé, Cameroon

http://orcid.org/0000-0003-3408-1964
Inocent Gouado

Department of Biochemistry, The University of Douala, Douala, Cameroon

http://orcid.org/0000-0002-0817-5142

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APA Style

Motou, W. S. K., Mba, A. R. F., Mawamba, A. D., Ntieche, M. I., Mfombam, A. R. N., et al. (2026). Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials. Journal of Food and Nutrition Sciences, 14(1), 68-81. https://doi.org/10.11648/j.jfns.20261401.16

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ACS Style

Motou, W. S. K.; Mba, A. R. F.; Mawamba, A. D.; Ntieche, M. I.; Mfombam, A. R. N., et al. Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials. J. Food Nutr. Sci. 2026, 14(1), 68-81. doi: 10.11648/j.jfns.20261401.16

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AMA Style

Motou WSK, Mba ARF, Mawamba AD, Ntieche MI, Mfombam ARN, et al. Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials. J Food Nutr Sci. 2026;14(1):68-81. doi: 10.11648/j.jfns.20261401.16

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@article{10.11648/j.jfns.20261401.16,
  author = {Whitney Sandy Kamgaing Motou and Aymar Rodrigue Fogang Mba and Adelaide Demasse Mawamba and Mohamed Ismael Ntieche and Awawou Rissikatou Ntientie Mfombam and Jules Christophe Manz Koule and Loick Pradel Kojom Foko and Fabrice Fabien Dongho Dongmo and Germain Kansci and Inocent Gouado},
  title = {Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {14},
  number = {1},
  pages = {68-81},
  doi = {10.11648/j.jfns.20261401.16},
  url = {https://doi.org/10.11648/j.jfns.20261401.16},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20261401.16},
  abstract = {Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.},
 year = {2026}
}

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TY  - JOUR
T1  - Storage Stability of Rhynchophorus phoenicis Larvae Powder: Changes in Nutritional, Physicochemical, Water and Oil Absorption Properties Under Packaging Materials
AU  - Whitney Sandy Kamgaing Motou
AU  - Aymar Rodrigue Fogang Mba
AU  - Adelaide Demasse Mawamba
AU  - Mohamed Ismael Ntieche
AU  - Awawou Rissikatou Ntientie Mfombam
AU  - Jules Christophe Manz Koule
AU  - Loick Pradel Kojom Foko
AU  - Fabrice Fabien Dongho Dongmo
AU  - Germain Kansci
AU  - Inocent Gouado
Y1  - 2026/02/02
PY  - 2026
N1  - https://doi.org/10.11648/j.jfns.20261401.16
DO  - 10.11648/j.jfns.20261401.16
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 68
EP  - 81
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20261401.16
AB  - Packaging control is a key aspect of the food sector for ensuring the stability and quality of food products. In this study, the storage stability of defatted Rhynchophorus phoenicis larvae powder was evaluated by analyzing the influence of three packaging materials on its nutritional, physicochemical, and techno-functional properties during storage. Defatted Rhynchophorus phoenicis larvae powder was packaged in polyethylene (PE), brown kraft paper (BP), and polypropylene (PP) and stored at room temperature for 60 days. Nutritional composition (protein, lipids, carbohydrates), physicochemical parameters (moisture content, pH, lipid oxidation indices: acid value, peroxide value, TBARS), and techno-functional properties (water and oil absorption capacities) were monitored periodically to assess storage stability. The initial powder contained 31.54% protein, 27.66% lipids, and 30.02% carbohydrates, with low lipid oxidation and hydrolysis. During storage, moisture content increased in BP and PP due to high water vapor permeability, while PE maintained a stable moisture content (~5.5%). pH decreased in all samples, but PE maintained pH at 6.57 on day 30 compared to 5.57 in PP. Lipid deterioration (acid value, peroxide value, TBARS) was pronounced in BP and PP, whereas PE limited these changes. Techno-functional properties evolved differently: water absorption capacity increased in BP and PP, but PE showed a transient increase followed by stabilization; oil absorption capacity increased in PE but decreased in BP and PP. Polyethylene packaging effectively preserved the nutritional, physicochemical, and functional quality of defatted R. phoenicis larvae powder during storage, whereas brown kraft paper and polypropylene were inadequate for long-term stability. PE is recommended for sustainable storage of insect-derived powders.
VL  - 14
IS  - 1
ER  -

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