Comparison of functional properties of edible insects and protein preparations thereof

Zielińska, Ewelina; Karaś, Monika; Baraniak, Barbara

doi:10.1016/j.lwt.2018.01.058

Cited by 230 publications

(294 citation statements)

References 33 publications

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“…Our results (WAC values for the two extracts) are less than what has been reported (3.95 and 2.31 g/g) for other insect (like Tenebrio molitor and Schistocerca gregaria ) protein preparations (Zielińska, Karaś, & Baraniak, ); and a little less than the 1.87 ml/g reported by Zhao et al () for T. molitor . This could be attributed to the fact that the insects are of different species.…”

Section: Resultscontrasting

confidence: 92%

Section: Color Analysismentioning

confidence: 77%

“…The HIL protein extract (reference to other insects), though, may seem not to have high ability to retain water against gravity; it may have a relatively high OAC and could be beneficial in food applications where the physical entrapment of oil/fat is of relevance (e.g., ground meat products, doughnuts, and baked products)—for the purpose of retaining flavor. The OAC values for the MP extract can be compared with that reported for Gryllodes sigillatus (3.22 g/g) and S. gregaria (3.22 g/g) protein extracts (Zielińska et al, ). Whereas that for the OP compares with that (2.74 g/g) reported for T. molitor (Zielińska et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The OAC values for the MP extract can be compared with that reported for Gryllodes sigillatus (3.22 g/g) and S. gregaria (3.22 g/g) protein extracts (Zieli nska et al, 2018). Whereas that for the OP compares with that (2.74 g/g) reported for T. molitor (Zieli nska et al, 2018). The OAC values in the present work are higher than 1.08 g/g reported for protein extract from plant seed source (Malik & Saini, 2017), which again suggests an opportunity to incorporate the extracts in food formulations that require high OAC values.…”

Section: Color Analysismentioning

confidence: 99%

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Edible insect protein for food applications: Extraction, composition, and functional properties

Mintah

Agyekum

et al. 2020

J Food Process Engineering

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This study sought to establish an optimized procedure for extraction of protein from microwave‐dried larvae of an edible insect, Hermetia illucens (HIL), and to determine and compare the amino acid (AA) component, intrinsic fluorescence (IF), and physicochemical/functional properties (PFPs) of protein isolates. Box–Behnken's design with the Box–Wilson methodology was applied in the optimization process. Following single‐factor investigations, the relational analysis indicated that the polynomial model could be used to illustrate the influence of extraction parameters on protein yield. Response–surface plots showed that extraction variables influenced (p < .05) protein yield of HIL. The optimized extraction (optimized protocol [OP]) conditions with highest yield (64.44%) were time—59.43 min, alkaline solution to sample ratio—24.85:1.00, and temperature—52.23°C. The protein extract obtained using the OP, compared with a modified protocol (MP) (with conditions: 60 min, 15:1 alkaline solution to sample ratio, and 40°C) showed content of 80.42 ± 0.90% and 76.91 ± 0.91%, respectively (p < .05). The AA‐scores were above that recommended by FAO. Variations existed between OP and MP extracts regarding PFPs, consistent with IF/AA‐values. The optimized extraction process was feasible, and the functional properties of HIL protein could be enhanced/modified for different food formulations. Practical applications Hermetia illucens (HIL), an edible insect rich in protein, is one most promising insect species for food applications with extra benefits to the environment. Consumption, however, is limited by many due to association of insects to vermin/dirt. The need to increase consumption globally is paramount, as there is high demand on the already scarce protein sources available worldwide. Extracting the constituents of edible insects for novel/food applications is a promising approach to upturn global consumption in the next 2–3 decades where humans may rely on insect protein. The success of scale‐up processing in this regard depends on process conditions for better yields. Therefore, determining an optimized technique for extraction of protein from HIL larvae was investigated as well as physicochemical/technofunctional properties, and fluorescence attribute. The extraction approach was feasible and the outcome of the study may benefit industry in extraction and/or modification of edible insect protein in novel applications.

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Section: Resultscontrasting

confidence: 92%

Section: Color Analysismentioning

confidence: 77%

Section: Resultsmentioning

confidence: 99%

Section: Color Analysismentioning

confidence: 99%

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Edible insect protein for food applications: Extraction, composition, and functional properties

Mintah

Agyekum

et al. 2020

J Food Process Engineering

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“…For mealworms to be successful in food applications, they should ideally possess several desirable characteristics, referred to as functional properties. To date, only a few studies have considered the technical functionality of mealworms or protein preparations thereof, such as solubility, water and oil binding, gelling, foaming and emulsifying capacity (Bußler et al, 2016; Kim et al, 2016; Yi et al, 2013; Xue Zhao et al, 2016; Zielińska et al, 2018). In general, mealworms were found to have high water and oil binding, good emulsion properties, but moderate to poor foam and gelling properties.…”

Section: Introductionmentioning

confidence: 99%

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

Borremans

Bußler

et al. 2020

Preprint

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25The aim of this study was to determine the effect of fermentation of mealworms (Tenebrio 26 molitor) with commercial meat starters cultures on the functional properties of powders 27 produced from the larvae. Full fat and defatted powder samples were prepared from non-28 fermented and fermented mealworm pastes. Then the crude protein, crude fat and dry matter 29 contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and 30 stability, emulsion capacity and stability, protein solubility, quantity of free amino groups and 31 protein composition of the powders were evaluated. Regardless of the starter culture used, 32 fermentation significantly (p < 0.05) reduced the crude and soluble protein content of the non-33 defatted mealworm powders and in general impaired their water and oil binding, foaming-and 34 emulsifying properties. Defatting of the powders improved most functional properties studied, 35 except the protein solubility, water binding capacity, foaming capacity and emulsion stability. 36The o-phthaldialdehyd assay revealed that the amount of free amino groups increased during 37 fermentation, which may be attributed to proteolysis of mealworm proteins by the starters. 38Sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble 39 proteins of fermented powders were composed of molecules of lower molecular mass compared 40 to non-fermented powders. As the molecular sizes of the soluble proteins decreased, it is clear 41 that also the protein structure was modified by the fermentation process, which in turn led to 42 changes in functional properties. It was concluded that fermentation of mealworms in general 43 does not contribute to the functional properties studied in this work. Nevertheless, the results 44 confirmed that the properties of non-fermented powders are comparable to other food protein 45 sources.46 Key words 47 In particular, mealworms (Tenebrio molitor) are gaining attention as alternative protein source 51 due their high protein level, good amino acid profiles and high levels of unsaturated fatty acids, 52 vitamins and minerals (Van Huis, 2016). Various technologies are used for the stabilisation of 53 mealworms and processing them into foods, most of which are based on heat application (oven 54 drying and boiling). It can be interesting, both cost-wise and protein property-wise, to apply 55 processes that do not involve heat. Fermentation is a non-thermal process in which a food matrix 56 is subjected to the action of microorganisms or enzymes so that desirable biochemical changes 57 cause modification to the product (Campbell-Platt, 1987). These modifications may result in 58 modified sensory qualities, improved nutritional value, enhanced preservation and/or increased 59 economic value. Fermentation of mealworm paste has been reported to be feasible with lactic 60 acid starter cultures, as indicated by a rapid pH reduction (De Smet et al., 2019; Borremans et 61 al., 2019). During fermentation, some of the starter cultures tes...

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2021

Food Formulation

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Comparison of functional properties of edible insects and protein preparations thereof

Cited by 230 publications

References 33 publications

Edible insect protein for food applications: Extraction, composition, and functional properties

Edible insect protein for food applications: Extraction, composition, and functional properties

Functional properties of powders produced from either or not fermented mealworm (Tenebrio molitor) paste

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