Conventional packaging for novel food: effects of under-vacuum packaging in Tenebrio molitor dried larvae through traditional approach and artificial sensing

Insects are gaining remarkable attention as sustainable and nutritious ingredients for both feed and food. However, the practical aspects of their storage and preservation remain underexplored. This study evaluated the effects of under-vacuum (UV) packaging on the chemical stability of Tenebrio molitor (TM) dried larvae over six-month of storage, checked at different times (0, 1, 3, 6 months), compared with non-vacuum (CT) conditions. Traditional chemical analyses were performed to assess lipid content, fatty acid profile, lipid oxidation products and biogenic amines. In addition, three artificial senses (E-eye, E-nose and E-tongue) were also applied to assess changes in visual parameters and in soluble and volatile compounds. TM lipid fraction remained overall stable throughout storage, with minor shifts in fatty acid composition between packaging types. However, UV packaging mitigated oxidative deterioration and reduced the accumulation of certain biogenic amines. Specifically, cadaverine reached higher levels in CT samples (3.85 mg/100 g) than in UV ones (3.00 mg/100 g). Agmatine showed a higher formation under CT conditions, while histamine remained below critical thresholds in all cases. Artificial sensing analyses supported these results. PCA of E-eye, E-nose and E-tongue data showed clear time-dependent trends, with UV samples displaying lower within-group dispersion (E-eye organoleptic distance: UV1–UV6 = 1.98 vs CT1–CT6 = 4.24), indicating greater sensory stability. Overall, combining conventional and artificial sensing approaches demonstrated that vacuum packaging effectively preserves the chemical integrity and sensory quality of T. molitor dried larvae for six months, maintaining the quality and safety of this novel ingredient.