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Wang X, Ni X, Duan C, Li R, Jiang X, Xu M, Yu R. The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein. Foods 2024; 13:2817. [PMID: 39272582 PMCID: PMC11395043 DOI: 10.3390/foods13172817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2024] [Revised: 08/30/2024] [Accepted: 09/03/2024] [Indexed: 09/15/2024] Open
Abstract
The objective of this study was to explore the impacts of various ultrasonic powers (0, 300, 500, 700, and 900 W) on the structure and functional attributes of the myofibrillar protein (MP) of Tenebrio molitor. As the ultrasonic intensity escalated, the extraction efficiency and yield of the MP rose, while the particle size and turbidity decreased correspondingly. The reduction in sulfhydryl group content and the increase in carbonyl group content both suggested that ultrasonic treatment promoted the oxidation of the MP to a certain extent, which was conducive to the formation of a denser and more stable gel network structure. This was also affirmed by SEM images. Additionally, the findings of intrinsic fluorescence and FTIR indicated that high-intensity ultrasound significantly altered the secondary structure of the protein. The unfolding of the MP exposed more amino acid residues, the α-helix decreased, and the β-helix improved, thereby resulting in a looser and more flexible conformation. Along with the structural alteration, the surface hydrophobicity and emulsification properties were also significantly enhanced. Besides that, SDS-PAGE demonstrated that the MP of T. molitor was primarily composed of myosin heavy chain (MHC), actin, myosin light chain (MLC), paramyosin, and tropomyosin. The aforementioned results confirmed that ultrasonic treatment could, to a certain extent, enhance the structure and function of mealworm MP, thereby providing a theoretical reference for the utilization of edible insect proteins in the future, deep-processing proteins produced by T. molitor, and the development of new technologies.
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Affiliation(s)
- Xiu Wang
- School of Advanced Materials Engineering, Jiaxing Nanhu University, Jiaxing 314001, China
| | - Xiangxiang Ni
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Chaoyi Duan
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Ruixi Li
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Xiao'e Jiang
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Mingfeng Xu
- College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, China
| | - Rongrong Yu
- The First Affiliated Hospital of Wenzhou Medical University, Wenzhou 325000, China
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2
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Ramos LCDS, Dos Santos J, Batista LF, Rodrigues JMMDO, Simiqueli AA, Pires ACDS, Minim VPR, Minim LA, Vidigal MCTR. Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence. Food Res Int 2024; 192:114809. [PMID: 39147506 DOI: 10.1016/j.foodres.2024.114809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 07/12/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Legumes are abundant sources of proteins, and white common bean proteins play an important role in air-water interface properties. This study aims to investigate the technical-functional properties of white common bean protein isolate (BPI) as a function of pH, protein concentration, and guar gum (GG) presence. BPI physicochemical properties were analyzed in terms of solubility, zeta potential, and mean particle diameter at pH ranging from 2 to 9, in addition to water-holding capacity (WHC), oil-holding capacity (OHC), and thermogravimetric analysis. Protein dispersions were evaluated in terms of dynamic, interfacial, and foam-forming properties. BPI showed higher solubility (>80 %) at pH 2 and above 7. Zeta potential and mean diameter ranged from 15.43 to -34.08 mV and from 129.55 to 139.90 nm, respectively. BPI exhibited WHC and OHC of 1.37 and 4.97 g/g, respectively. Thermograms indicated decomposition temperature (295.81 °C) and mass loss (64.73 %). Flow curves indicated pseudoplastic behavior, with higher η100 values observed in treatments containing guar gum. The behavior was predominantly viscous (tg δ > 1) at lower frequencies, at all pH levels, shifting to predominantly elastic at higher frequencies. Equilibrium surface tension (γeq) ranged from 43.87 to 41.95 mN.m-1 and did not decrease with increasing protein concentration under all pH conditions. All treatments exhibited ϕ < 15°, indicating predominantly elastic surface films. Foaming properties were influenced by higher protein concentration and guar gum addition, and the potential formation of protein-polysaccharide complexes favored the kinetic stability of the system.
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Affiliation(s)
| | - Jucenir Dos Santos
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | - Laís Fernanda Batista
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | | | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | | | | | - Luis Antonio Minim
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
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Liu M, Zou X, Wu X, Li X, Chen H, Pan F, Zhang Y, Fang X, Tian W, Peng W. Preparation of chitosan/Tenebrio molitor larvae protein/curcumin active packaging film and its application in blueberry preservation. Int J Biol Macromol 2024; 275:133675. [PMID: 38971287 DOI: 10.1016/j.ijbiomac.2024.133675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/30/2024] [Accepted: 07/03/2024] [Indexed: 07/08/2024]
Abstract
With growing concerns about postharvest spoilage of fruits, higher requirements have been placed on high-performance and sustainable active packaging materials. In this study, we prepared curcumin-based functional composite films using chitosan (CS) and Tenebrio molitor larvae protein (TMP) as the substrates. The effects of curcumin concentration on the structural and physicochemical properties of the composite films were determined. Curcumin was equally distributed in the polymer film through physical interactions. Furthermore, the curcumin composite film with 0.3 % addition exhibited a 27.39 % increase in elongation at break (EBA), a 37.04 % increase in the water vapor barrier, and strong UV-blocking properties and antioxidant activity compared with the control film (CS/TMP). The degradation experiment of the composite film on natural soil revealed that the composite film exhibited good biodegradability and environmental protection. Furthermore, the applicability of functional composite films for preserving blueberries was investigated. Compared with the control film and polyethylene (PE) films, the prepared composite films packaging treatment reduced the decay rate and weight loss rate of blueberries during storage, delayed softening and aging, and maintained the quality of blueberries. Using sustainable protein resources (TMP) and natural polysaccharides as packaging materials provides an economically, feasible and sustainable way to achieve the functional preservation of biomass materials.
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Affiliation(s)
- Mengyao Liu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xu Zou
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xinning Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Xiangxin Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Hualei Chen
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Fei Pan
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Yuan Zhang
- School of plant protection, Anhui agricultural university, Hefei 230036, China
| | - Xiaoming Fang
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
| | - Wenli Tian
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
| | - Wenjun Peng
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China.
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4
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Lee MH, Kim HD, Jang YJ. Delivery systems designed to enhance stability and suitability of lipophilic bioactive compounds in food processing: A review. Food Chem 2024; 437:137910. [PMID: 37931451 DOI: 10.1016/j.foodchem.2023.137910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 10/17/2023] [Accepted: 10/29/2023] [Indexed: 11/08/2023]
Abstract
Lipophilic compounds, such as flavors, fat-soluble vitamins, and hydrophobic nutrients possess vital properties including antioxidant effects, functional attributes, and nutritional value that can improve human health. However, their susceptibility to environmental factors including heat, pH changes, and ionic strength encountered during food processing poses significant challenges. To address these issues, diverse bioactive delivery systems have been developed. This review explores delivery systems designed to optimize the stability and suitability of lipophilic bioactive compounds in food processing. Extensive literature analysis reveals that tailoring delivery systems with various biopolymers can protect bioactives through steric hindrance and formation of thick interfacial layers on the emulsion surfaces. Thus, the access of oxygen, prooxidants, and free radicals at the emulsion interface could be inhibited, resulting in enhanced processing suitability of bioactives as well as chemical stability under diverse environmental conditions. The insights presented in this review hold immense value for the food and beverage industries.
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Affiliation(s)
- Min Hyeock Lee
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea.
| | - Hyeong Do Kim
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
| | - Yun Jae Jang
- Department of Food Science and Biotechnology, Kyung Hee University, 1732, Deogyeong-daero, Giheung-gu, Yongin 17104, Republic of Korea
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Ballon A, Romero MP, Rodriguez-Saona LE, de Lamo-Castellví S, Güell C, Ferrando M. Conjugation of lesser mealworm (Alphitobius diaperinus) larvae protein with polyphenols for the development of innovative antioxidant emulsifiers. Food Chem 2024; 434:137494. [PMID: 37742546 DOI: 10.1016/j.foodchem.2023.137494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/31/2023] [Accepted: 09/12/2023] [Indexed: 09/26/2023]
Abstract
Lesser mealworm protein concentrate (LMPC) was conjugated with chlorogenic acid (CA) or tannic acid (TA) using an alkaline method. The impact of polyphenol type and concentration on the physicochemical and structural characteristics, antioxidant, interfacial, and emulsifying properties of the LMPC-polyphenol conjugates were investigated. Under the conditions tested, TA demonstrated higher affinity for LMPC compared to CA. The conjugation of LMPC induced conformational changes as showed by intrinsic fluorescence and FT-MIR raw spectra analysis. The surface hydrophobicity of the conjugates was reduced, leading to increased interfacial tension values for LMPC-TA conjugates without impairment of the emulsifying activity. The antioxidant properties were significantly improved by the conjugation. Flaxseed oil-in-water (O/W) emulsions stabilized by the conjugates and LMPC remained physically stable for 12 days at 50 °C with a notable reduction of secondary oxidation products when conjugates were used. LMPC-TA and LMPC-CA exhibited potential to be used as novel antioxidant emulsifiers in O/W emulsions.
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Affiliation(s)
- Aurélie Ballon
- Department d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
| | - Maria-Paz Romero
- Food Technology Department, Escuela Técnica Superior de Ingeniería Agraria, Universidad de Lleida, Avda. Alcalde Rovira Roure, 191, 25198 Lleida, Spain
| | - Luis E Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, 110 Parker Food Science and Technology Building, 2015 Fyffe Road, Columbus, OH 43210, United States
| | - Sílvia de Lamo-Castellví
- Department d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
| | - Carme Güell
- Department d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
| | - Montserrat Ferrando
- Department d'Enginyeria Química, Escola Tècnica Superior d'Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans, 26, 43007 Tarragona, Spain
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6
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Hasnan FFB, Feng Y, Sun T, Parraga K, Schwarz M, Zarei M. Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges. Foods 2023; 12:4243. [PMID: 38231647 DOI: 10.3390/foods12234243] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/14/2023] [Accepted: 11/16/2023] [Indexed: 01/19/2024] Open
Abstract
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.
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Affiliation(s)
- Fatin Fayuni Binti Hasnan
- Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Malaysia
| | - Yiming Feng
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Taozhu Sun
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Katheryn Parraga
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Michael Schwarz
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
| | - Mohammad Zarei
- Virginia Seafood Agricultural Research and Extension Center, Virginia Polytechnic Institute and State University, Hampton, VA 23669, USA
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7
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Gkinali AA, Matsakidou A, Paraskevopoulou A. Assessing the emulsifying properties of Tenebrio molitor larvae protein preparations: Impact of storage, thermal, and freeze-thaw treatments on o/w emulsion stability. Int J Biol Macromol 2023; 250:126165. [PMID: 37558041 DOI: 10.1016/j.ijbiomac.2023.126165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/28/2023] [Accepted: 08/04/2023] [Indexed: 08/11/2023]
Abstract
Insect proteins have gained attention as novel ingredients, which may contribute to the development of high-value-added products. This study evaluates the emulsifying and emulsion-stabilizing properties of Tenebrio molitor larvae protein preparations obtained through different procedures, leading to the following rich-in-protein samples: ASP (∼67 %), AIP (∼75 %), and SSP (∼62 %). The method applied for protein isolation influenced the molecular and structural characteristics of the preparations, thus affecting their adsorption behaviour at oil-water interfaces and ability to stabilize emulsions. O/w emulsions were prepared, and their physicochemical stability was assessed with respect to droplet size, oil droplet flocculation/coalescence, microstructure, and creaming upon storage as well as after thermal and freeze-thaw treatments. The use of ASP and AIP protein preparation as emulsifiers led to higher stability during storage. All emulsions were stable upon heating and able to withstand two freeze-thaw cycles without phase separation, although there was an increase in droplet size. Interestingly, the AIP emulsion remained stable after the 3rd freeze-thaw cycle, indicating remarkable stability under freezing compared to the other two emulsions. These findings are of great importance for the formulation of food-grade emulsions using insect protein preparations and their future exploitation in developing food items subjected to different treatments.
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Affiliation(s)
- Alkmini-Anna Gkinali
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
| | - Anthia Matsakidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece
| | - Adamantini Paraskevopoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54 124 Thessaloniki, Greece.
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8
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Jayakumar J, Ballon A, Pallarès J, Vernet A, de Lamo-Castellví S, Güell C, Ferrando M. Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions. Food Res Int 2023; 172:113100. [PMID: 37689864 DOI: 10.1016/j.foodres.2023.113100] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 05/29/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
Dairy proteins are commonly used to stabilize oil-in-water (O/W) emulsions, which can be replaced by other sustainable sources of proteins, such as insects. This study investigated the potential of lesser mealworm protein concentrate (LMPC) as a sustainable alternative to whey protein isolate (WPI) in stabilizing oil-in-water (O/W) emulsions using microfluidics. The frequency of coalescence (Fcoal) was calculated using images of emulsion droplets obtained near the inlet and outlet of the coalescence channel. The stability of O/W emulsions, produced using sunflower oil (SFO) or hexadecane and stabilized with varying concentrations of LMPC and WPI (0.02% to 0.0005% w/v), was compared under controlled conditions. The dispersed phase fraction (5.3%-14.3% v/v), protein adsorption time onto oil droplets (0.0398-0.158 s), and pH (pH = 3 and pH = 7) were also studied. Fcoal was greatest (0.42 s-1) when the protein concentration was lowest (0.0005%), the oil percentage was highest (14.3%), the adsorption period was shortest (0.0398 s), and the pH was 3. Droplet diameters did not vary significantly, with values between 55 and 118 μm, across protein concentrations or adsorption periods, but a rise in oil fraction resulted in a substantial increase in droplet diameters. Increases in protein content, adsorption duration, and oil percentage all resulted in increased stability (reduction of Fcoal). While LMPC and WPI showed similar results in microfluidic experiments and other test conditions, further research is needed to verify LMPC's efficacy as a replacement for WPI in food emulsification. Nonetheless, the findings suggest that LMPC has potential as a substitute for WPI in this application.
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Affiliation(s)
- Jitesh Jayakumar
- Departament d'Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain
| | - Aurélie Ballon
- Departament d'Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain
| | - Jordi Pallarès
- Departament d'Enginyeria Mecànica, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain
| | - Anton Vernet
- Departament d'Enginyeria Mecànica, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain
| | - Sílvia de Lamo-Castellví
- Departament d'Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain
| | - Carme Güell
- Departament d'Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain
| | - Montserrat Ferrando
- Departament d'Enginyeria Química, Universitat Rovira i Virgili, Av. Països Catalans 26, 43007 Tarragona, Spain.
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Xu Y, Sun L, Zhuang Y, Gu Y, Cheng G, Fan X, Ding Y, Liu H. Protein-Stabilized Emulsion Gels with Improved Emulsifying and Gelling Properties for the Delivery of Bioactive Ingredients: A Review. Foods 2023; 12:2703. [PMID: 37509795 PMCID: PMC10378947 DOI: 10.3390/foods12142703] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 07/04/2023] [Accepted: 07/11/2023] [Indexed: 07/30/2023] Open
Abstract
In today's food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as colloidal soft-solid materials, with their unique three-dimensional network structure and strong mechanical properties, are believed to provide excellent protection for bioactive substances. In the context of constructing carriers for bioactive materials, proteins are frequently employed as emulsifiers or gelling agents in emulsions or protein gels. However, in emulsion gels, when protein is used as an emulsifier to stabilize the oil/water interface, the gelling properties of proteins can also have a great influence on the functionality of the emulsion gels. Therefore, this paper aims to focus on the role of proteins' emulsifying and gelling properties in emulsion gels, providing a comprehensive review of the formation and modification of protein-based emulsion gels to build high-quality emulsion gel systems, thereby improving the stability and bioavailability of embedded bioactive substances.
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Affiliation(s)
- Yuan Xu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Liping Sun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yongliang Zhuang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Guiguang Cheng
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Xuejing Fan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Yangyue Ding
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Queiroz LS, Nogueira Silva NF, Jessen F, Mohammadifar MA, Stephani R, Fernandes de Carvalho A, Perrone ÍT, Casanova F. Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods. Heliyon 2023; 9:e14831. [PMID: 37025786 PMCID: PMC10070515 DOI: 10.1016/j.heliyon.2023.e14831] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 03/11/2023] [Accepted: 03/17/2023] [Indexed: 03/29/2023] Open
Abstract
The consumption of edible insects can be anadvantageous alternative to the conventional food supply chain, which involves global water waste, land deficit, undernutrition, and starvation. Besides the nutritional aspects, insect proteins have demonstrated a wide range of functional properties such as foamability, emulsifying and gelling abilities. The protein content and amino acid profile of some insects have revealed a good nutritional value and interesting functional properties. However, it is crucial to comprehend how the protein quality is affected by insect feeding, drying, and defatting. There is a knowledge gap about the impact of industrial treatment, such as pH, ionic strength, and heat treatment, on insect proteins' functional properties. In this review, we have aimed to highlight the potential application of insect proteins as a nutritional source and their promising technological applications. The study reported the principal insect protein characterization methodologies that have been investigated in the literature aiming to correlate the physicochemical parameters to possible protein functionalities. The research on the functional properties of insect proteins is at the exploratory level. Further detailed studies are needed to clarify the structure-function relation of insect proteins and how these functionalities and insect processing can increase consumer acceptance.
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Affiliation(s)
- Lucas Sales Queiroz
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
| | | | - Flemming Jessen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
| | - Rodrigo Stephani
- Departamento de Química, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora – MG, Brazil
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900, Viçosa, Minas Gerais, Brazil
| | - Ítalo Tuler Perrone
- Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora, 36036-330, Juiz de Fora – MG, Brazil
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kongens Lyngby, Denmark
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11
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Sun P, Sun W, Wei Z, Wu S, Xiang N. Soy protein nanoparticles prepared by enzymatic cross-linking with enhanced emulsion stability. SOFT MATTER 2023; 19:2099-2109. [PMID: 36857685 DOI: 10.1039/d2sm01461k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Particle-stabilized emulsions have shown increasing potential application in food emulsion systems. Here, soy protein, an abundant and inexpensive plant-based protein, was used to develop nanoparticles for emulsion stabilizer applications. An enzymatic cross-linking method based on microbial transglutaminase (mTG) was developed for the fabrication of soy protein nanoparticles (SPNPs). The emulsion stability was compared between soy protein isolate (SPI) and three different nanoparticles. The size of SPNPs ranged from 10 nm to 40 nm, depending on the production conditions. The emulsions stabilized by SPNPs were stable for at least 20 days at room temperature, whereas the emulsion that was stabilized by SPI showed a significant creaming and phase separation phenomenon. The SPNPs also showed a higher antioxidant and reducing effect compared to SPI. The use of mTG induced cross-linking resulted in the formation of covalent bonding between protein molecules, and led to the formation of nanoparticles with higher stability. The approaches support the utilization of inexpensive and abundant plant-based resources as emulsion stabilizers in food applications.
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Affiliation(s)
- Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| | - Weijun Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
| | - Zhengxun Wei
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
| | - Sihong Wu
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
| | - Ning Xiang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014, P. R. China.
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou, 310014, P. R. China
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Pan J, Xu H, Cheng Y, Mintah BK, Dabbour M, Yang F, Chen W, Zhang Z, Dai C, He R, Ma H. Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications. Foods 2022; 11:foods11192931. [PMID: 36230006 PMCID: PMC9562009 DOI: 10.3390/foods11192931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/03/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This review evaluates the recent state of insects as an alternative protein source from production to application; more specifically, it introduces in detail the latest advances in the protein extraction process. As an alternative source of protein in food formulations, the functional characteristics of edible insect protein are comprehensively presented, and the risk of allergy associated with insect protein is also discussed. The biological activity of protein hydrolyzates from different species of insects (Bombyx mori, Hermetia illucens, Acheta domesticus, Tenebrio molitor) are also reviewed, and the hydrolysates (bioactive peptides) are found to have either antihypertensive, antioxidant, antidiabetic, and antimicrobial activity. Finally, the use of edible insect protein in various food applications is presented.
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Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Qaluobia P.O. Box 13736, Egypt
| | - Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhaoli Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: or ; Tel./Fax: +86-(511)-8878-0201
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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13
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Modification of grass pea protein isolate (Lathyrus sativus L.) using high intensity ultrasound treatment: Structure and functional properties. Food Res Int 2022; 158:111520. [DOI: 10.1016/j.foodres.2022.111520] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/11/2022] [Accepted: 06/13/2022] [Indexed: 11/22/2022]
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14
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Ultrasound modified protein colloidal particles: Interfacial activity, gel property and encapsulation efficiency. Adv Colloid Interface Sci 2022; 309:102768. [DOI: 10.1016/j.cis.2022.102768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/20/2022]
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15
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Wang Q, Pan MH, Chiou YS, Li Z, Wei S, Yin X, Ding B. Mechanistic understanding of the effects of ovalbumin-nanoliposome interactions on ovalbumin emulsifying properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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16
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Sharafodin H, Soltanizadeh N. Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107077] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Zhang F, Xu Y, Kong B, Chen Q, Sun F, Zhang H, Liu Q. Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae. Curr Res Food Sci 2022; 5:1570-1580. [PMID: 36147550 PMCID: PMC9486610 DOI: 10.1016/j.crfs.2022.09.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 07/28/2022] [Accepted: 09/04/2022] [Indexed: 11/17/2022] Open
Abstract
Microwave drying (MD) or freeze drying (FD) was commonly used as a drying treatment prior to the extraction of edible insect proteins. However, some quality defects (e.g., lipid oxidation or protein denaturation) were probably occurred via the drying step. To this end, the effect of drying or non-drying treatments (ND) after slaughtering by liquid nitrogen freezing on the physicochemical characteristics, structural and functional properties of Tenebrio molitor larvae protein (TMP) was investigated. The results indicate that TMP extracted from the ND group showed higher essential/total amino acid content, total/free sulfhydryl content, surface hydrophobicity, solubility, water/oil holding capacities, and emulsifying/foaming properties than those extracted from the MD or FD groups (P < 0.05). Moreover, the ND group had minimal impact on the structural changes of TMP which was associated with protein denaturation. Therefore, it can be concluded that a non-drying strategy prior to TMP extraction can improve functional properties and retard protein denaturation, while also conserving energy. Tenebrio molitor larvae was firstly slaughtered by liquid nitrogen freezing. Frozen larvae were subjected to either drying or non-drying treatment. Tenebrio molitor larvae protein (TMP) was extracted from dried or non-dried group. TMP extracted from the non-dried group had optimum functional properties. TMP extracted from the non-dried group had least degree of protein denaturation.
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Affiliation(s)
- Fengxue Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yining Xu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
- Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang, 150028, China
- Corresponding author. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
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19
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Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.024] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Wang J, Ballon A, Schroën K, de Lamo-Castellví S, Ferrando M, Güell C. Polyphenol Loaded W 1/O/W 2 Emulsions Stabilized with Lesser Mealworm ( Alphitobius diaperinus) Protein Concentrate Produced by Membrane Emulsification: Stability under Simulated Storage, Process, and Digestion Conditions. Foods 2021; 10:2997. [PMID: 34945549 PMCID: PMC8702022 DOI: 10.3390/foods10122997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 11/16/2022] Open
Abstract
Water-in-oil-in-water (W1/O/W2) emulsions are complex delivery systems for polyphenols amongst other bio-actives. To stabilize the oil-water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 μm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze-thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90 °C). The results show LMPC's ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods.
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Affiliation(s)
- Junjing Wang
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Aurélie Ballon
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Karin Schroën
- Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;
| | - Sílvia de Lamo-Castellví
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Montserrat Ferrando
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
| | - Carme Güell
- Departament d’Enginyeria Química, Universitat Rovira i Virgili, Avda. Països Catalans 26, 43007 Tarragona, Spain; (J.W.); (A.B.); (S.d.L.-C.); (M.F.)
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21
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Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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22
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Techno-functional properties of edible insect proteins and effects of processing. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101508] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Liu B, Lai L, Muhoza B, Xia S. Complex coacervates based on gelatin and sodium carboxymethyl cellulose as carriers for cinnamaldehyde: Effect of gelatin Bloom values on coacervates formation and interfacial properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Insect protein concentrates from Mexican edible insects: Structural and functional characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112267] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Erxleben SW, Pelan E, Wolf B. Effect of ethanol on the stability of sodium caseinate stabilised emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107058] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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26
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Aslan Türker D, Göksel Saraç M, Yetiman AE, Doğan M. Interfacial properties of poppy seed protein (Papaver somniferum L.) as an alternative protein source at oil/water interface: influence of pH on stability, morphology and rheology. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03806-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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27
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Cláudia da Costa Rocha A, José de Andrade C, de Oliveira D. Perspective on integrated biorefinery for valorization of biomass from the edible insect Tenebrio molitor. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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28
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Queiroz LS, Regnard M, Jessen F, Mohammadifar MA, Sloth JJ, Petersen HO, Ajalloueian F, Brouzes CMC, Fraihi W, Fallquist H, de Carvalho AF, Casanova F. Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae. Int J Biol Macromol 2021; 186:714-723. [PMID: 34274399 DOI: 10.1016/j.ijbiomac.2021.07.081] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/11/2021] [Accepted: 07/12/2021] [Indexed: 01/14/2023]
Abstract
The black soldier fly larvae (BSFL), Hermetia illucens (Linnaeus), has been largely utilized for animal feed. Due to its interesting composition, BSFL has great potential to be further implemented in the human diet. Herein we compared the flour and protein extract composition based on their moisture, ash, amino acids, mineral, and protein content. To have wide knowledge on protein profile and behavior, SDS-page electrophoresis, Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were used to give information about protein structure and thermal stability, respectively. The flour and protein extract contained respectively 37.3% and 61.1% of protein. DSC graph reported a glass transition temperature around 30 °C, recognizable by a shift in the curve, and an endothermic peak for solid melting at around 200 °C. FTIR analysis showed the main amide bands (A, B, I, II, III) for the flour and protein extract. The foam properties of BSFL protein extract were explored under different temperatures treatment, and the best foam stability was reached at 85 °C with 15 min of treatment. The data highlight the promising techno-functional properties of BSFL protein extract, and that the nutritional composition might be suitable for further use of BSFL as food fortification system.
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Affiliation(s)
- Lucas Sales Queiroz
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil
| | - Marine Regnard
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark; Agrocampus Ouest, UMR 1253, F-35042 Rennes, France
| | - Flemming Jessen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark
| | - Jens J Sloth
- Research Group for Analytical Food Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark
| | - Heidi Olander Petersen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark
| | - Fatemeh Ajalloueian
- Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
| | | | - Wael Fraihi
- nextProtein, Genopôle Campus 3, 4 Rue Pierre Fontaine, 91000 Evry-Courcouronnes, France
| | - Heather Fallquist
- nextProtein, Genopôle Campus 3, 4 Rue Pierre Fontaine, 91000 Evry-Courcouronnes, France
| | - Antonio Fernandes de Carvalho
- Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark.
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Mshayisa VV, Van Wyk J, Zozo B, Rodríguez SD. Structural properties of native and conjugated black soldier fly ( Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA. Heliyon 2021; 7:e07242. [PMID: 34189301 PMCID: PMC8215222 DOI: 10.1016/j.heliyon.2021.e07242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Revised: 04/21/2021] [Accepted: 06/03/2021] [Indexed: 12/24/2022] Open
Abstract
Black soldier fly (Hermetia illucens) has received considerable interest as an alternative protein source. Aqueous solutions of black soldier fly larvae (BSFL) protein and glucose (2:1 w.w−1, pH 9) were heated at 50, 70 and 90 °C, for 2–10 h at 2 h intervals, respectively. The zeta-potential (ζ) of BSFL-Glu conjugates heat-treated at 70 °C ranged from -10.25 to -25.25 mV while the native BSFL protein ranged from -12.84 to -16.70 mV. The ζ-potential analysis revealed that the glycation reaction modified the surface charge density of the BSFL protein as a function of reaction time and temperature. In addition, an increase in thermal stability of the BSFL-Glu conjugates was observed by means of Thermo-gravimetric analysis (TGA) and differential scanning calorimetry (DSC). Fourier transform infrared spectroscopy (FT-IR) analysis indicated that the most apparent structural changes in the BSFL protein were in the amide I and amide II region. Well-separated clusters permitting differentiation between native BSFL and BSFL-Glu conjugates were observed by using principal component analysis (PCA) on FT-IR spectra. At 50, 70 and 90 °C the first two principal components (PC1 and PC2) showed an accumulated total variance of 91, 96 and 95%, respectively. A classification efficiency of 91% was obtained when using soft independent modelling of class analogy (SIMCA). Infrared spectroscopy combined with SIMCA is a powerful tool to monitor the formation of edible insect protein–sugar conjugates by Maillard reaction. As a result, combining FT-IR spectroscopy with multivariate techniques (PCA and SIMCA) exhibited a strong potential to differentiate between native and glycated protein samples from black soldier fly larvae.
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Affiliation(s)
- Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Jessy Van Wyk
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Bongisiwe Zozo
- Department of Chemistry, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Silvio D Rodríguez
- Instituto de Biodiversidad y Biología Experimental y Aplicada (IBBEA), CONICET -Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
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Black Soldier Fly ( Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology. Foods 2021; 10:foods10051048. [PMID: 34064662 PMCID: PMC8151181 DOI: 10.3390/foods10051048] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/07/2021] [Accepted: 05/09/2021] [Indexed: 01/14/2023] Open
Abstract
There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 °C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 °C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.
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32
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Effect of atmospheric cold plasma treatment on technological and nutrition functionality of protein in foods. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03750-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Abstract
Proteins obtained from alternative sources such as plants, microorganisms, and insects have attracted considerable interest in the formulation of new food products that have a lower environmental footprint and offer means to feed a growing world population. In contrast to many established proteins, and protein fractions for which a substantial amount of knowledge has accumulated over the years, much less information is available on these emerging proteins. This article reviews the current state of knowledge on alternative proteins and their sources, highlighting gaps that currently pose obstacles to their more widespread application in the food industry. The compositional, structural, and functional properties of alternative proteins from various sources, including plants, algae, fungi, and insects, are critically reviewed. In particular, we focus on the factors associated with the creation of protein-rich functional ingredients from alternative sources. The various protein fractions in these sources are described as well as their behavior under different environmental conditions (e.g., pH, ionic strength, and temperature). The extraction approaches available to produce functional protein ingredients from these alternative sources are introduced as well as challenges associated with designing large-scale commercial processes. The key technofunctional properties of alternative proteins, such as solubility, interfacial activity, emulsification, foaming, and gelation properties, are introduced. In particular, we focus on the formation of isotropic and anisotropic structures suitablefor creating meat and dairy product analogs using various structuring techniques. Finally, selected studies on consumer acceptance and sustainability of alternative protein products are considered.
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Affiliation(s)
- Lutz Grossmann
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
| | - Jochen Weiss
- Department of Food Material Science, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany;
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Villaseñor VM, Enriquez-Vara JN, Urías-Silva JE, Mojica L. Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1890116] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Víctor M. Villaseñor
- Tecnología Alimentaria, Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A. C., Ciatej, Guadalajara, México
| | - Jhony Navat Enriquez-Vara
- CONACYT, Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A. C., Ciatej, Guadalajara, México
| | - Judith E. Urías-Silva
- Tecnología Alimentaria, Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A. C., Ciatej, Guadalajara, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro De Investigación Y Asistencia En Tecnología Y Diseño Del Estado De Jalisco, A. C., Ciatej, Guadalajara, México
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Santiago LA, Fadel OM, Tavares GM. How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties? Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106169] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Sardinelle protein isolate as a novel material for oil microencapsulation: Novel alternative for fish by-products valorisation. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2020; 116:111164. [DOI: 10.1016/j.msec.2020.111164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 05/06/2020] [Accepted: 06/05/2020] [Indexed: 01/17/2023]
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Kim TK, Lee MH, Yong HI, Jung S, Paik HD, Jang HW, Choi YS. Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems. Foods 2020; 9:E1443. [PMID: 33053732 PMCID: PMC7601821 DOI: 10.3390/foods9101443] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 09/23/2020] [Accepted: 10/08/2020] [Indexed: 11/25/2022] Open
Abstract
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (M.H.L.); (H.I.Y.)
| | - Min Hyeock Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (M.H.L.); (H.I.Y.)
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (M.H.L.); (H.I.Y.)
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea;
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea;
| | - Hae Won Jang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (M.H.L.); (H.I.Y.)
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (M.H.L.); (H.I.Y.)
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Mahdavian Mehr H, Koocheki A. Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105899] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Gravel A, Doyen A. The use of edible insect proteins in food: Challenges and issues related to their functional properties. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102272] [Citation(s) in RCA: 95] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Yoon S, Wong NAK, Chae M, Auh JH. Comparative Characterization of Protein Hydrolysates from Three Edible Insects: Mealworm Larvae, Adult Crickets, and Silkworm Pupae. Foods 2019; 8:E563. [PMID: 31717478 PMCID: PMC6915536 DOI: 10.3390/foods8110563] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 11/05/2019] [Accepted: 11/07/2019] [Indexed: 01/09/2023] Open
Abstract
A comparative characterization of proteins from three edible insects-Tenebrio molitor (mealworm) larvae, Gryllus bimaculatus (cricket), and Bombyx mori (silkworm) pupae-was performed in this study. Proteins were extracted from edible insects and their hydrolysates were prepared through enzymatic hydrolysis with commercial enzymes (Flavourzyme: 12%; Alcalase: 3%). Solubility was significantly higher following enzymatic hydrolysis, while foamability was lower compared to those of the protein control. Angiotensin-converting enzyme was significantly inhibited after enzymatic hydrolysis, especially following Alcalase treatment, with IC50 values of 0.047, 0.066, and 0.065 mg/mL for G. bimaculatus, T. molitor larvae, and B. mori pupae, respectively. Moreover, the Alcalase-treated group of B. mori pupae and the T. molitor larvae group treated with a mixture of enzymes showed the effective inhibition of α-glucosidase activity. The anti-inflammatory activity of the insect hydrolysates was assessed via nitric oxide production from macrophages, and B. mori pupae samples exhibited significant activity regardless of the method of hydrolysis. These results indicate the functional properties of protein and hydrolysates from three species of edible insects, which may be useful in their future exploitation.
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Affiliation(s)
| | | | | | - Joong-Hyuck Auh
- Department of Food Science and Technology, Chung-Ang University, Anseong 17546, Korea; (S.Y.); (N.A.K.W.); (M.C.)
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Fasolin L, Pereira R, Pinheiro A, Martins J, Andrade C, Ramos O, Vicente A. Emergent food proteins – Towards sustainability, health and innovation. Food Res Int 2019; 125:108586. [DOI: 10.1016/j.foodres.2019.108586] [Citation(s) in RCA: 82] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 07/22/2019] [Accepted: 07/26/2019] [Indexed: 01/01/2023]
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A Methodology to Assess the Suitability of Food Processing Technologies for Distributed Localised Manufacturing. SUSTAINABILITY 2019. [DOI: 10.3390/su11123383] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food processing technology research and development activities have historically been driven by large-scale manufacture upscaling drivers to profit from economies of scale. Increasing demand for high-quality food with pioneering texture profiles, consumer needs for personalised products impacting product formulation (i.e., fat, sugar and micronutrient content), and constrained availability of ingredients and resources are pressuring industrialists to utilise alternative technologies to enable a more sustainable food supply. Distributed and localised food manufacturing (DLM) has been identified as a promising strategy towards future sustainable systems with technology representing one of its cornerstones. Innovative methods and tools to support the selection of the best alternative technologies for DLM are required. This paper provides an overview of food processing technologies and includes a novel classification created to support future assessments. A novel qualitative assessment method encompassing multiple criteria to understand specific food technologies suitability for future DLM systems is presented. Finally, research benefits are explored through the application of the assessment method to several selected technologies with promising potential in future food manufacturing. The results demonstrate that this methodological approach can assist in the adoption of DLM food systems through the selection of the best technologies integrating individual manufacturer requirements.
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Zhu Y, Gao H, Liu W, Zou L, McClements DJ. A review of the rheological properties of dilute and concentrated food emulsions. J Texture Stud 2019; 51:45-55. [PMID: 31107991 DOI: 10.1111/jtxs.12444] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 05/06/2019] [Accepted: 05/10/2019] [Indexed: 12/11/2022]
Abstract
Rheology is a powerful and versatile analytical tool for providing information about changes in the composition, structure, and interactions of food emulsions. Moreover, an understanding of emulsion rheology is essential for designing efficient food processing operations and emulsion-based foods with the desired physicochemical, sensory, and nutritional attributes, such as appearance, texture, flavor, shelf life, and bioavailability. This article provides a brief overview of the current understanding of food emulsions, with a focus on how their viscosity is related to the properties of the emulsion droplets present.
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Affiliation(s)
- Yuqing Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Hongxia Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - David Julian McClements
- Biopolymers & Colloids Research Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts
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Lee HJ, Kim JH, Ji DS, Lee CH. Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae ( Tenebrio molitor L.). Food Sci Anim Resour 2019; 39:296-308. [PMID: 31149671 PMCID: PMC6533403 DOI: 10.5851/kosfa.2019.e24] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 03/28/2019] [Accepted: 03/29/2019] [Indexed: 11/10/2022] Open
Abstract
Although the yellow mealworm (Tenebrio molitor L.) is a
promising alternative protein source, the effects of processing conditions on
functional properties are unclear. In this study, a protein extract of yellow
mealworm larvae (PEYM) was subjected to different heat temperature (55°C,
75°C, and 95°C) with different time (20, 40, and 60 min) to
evaluate the functional properties and protein oxidation. Different heat
temperature treatment significantly affected the exposure of surface
hydrophobicity of the proteins and protein molecule aggregation, which reached
maximum levels at 95°C for 60 min. Protein oxidation was inversely
proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg
protein) and lowest thiol value (22.94 nmol/mg protein) were observed at
95°C for 60 min. The heating time-temperature interaction affected
several functional properties, including solubility, emulsifying potential, and
gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6).
As the temperature and heating time increased, emulsifying properties decreased
and GS increased. The oil absorption capacity and foaming properties decreased
and the water absorption capacity increased. These results confirmed that PEYM
is a suitable source of proteins for processing and applications in the food
industry.
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Affiliation(s)
- Ha-Jung Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Ji-Han Kim
- AgResearch Grasslands Research Centre, Palmerston North, 4442, New Zealand
| | - Da-Som Ji
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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Yang J, Li J, Wang M, Zou X, Peng B, Yin Y, Deng Z. A Novel Aqueous Extraction for Camellia Oil by Emulsified Oil: A Frozen/Thawed Method. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800431] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Jian‐Yuan Yang
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
- College of Pharmaceutical and Life SciencesJiujiang UniversityJiujiangJiangxi332005China
| | - Jing Li
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
| | - Mei Wang
- The State Centre of Quality Surpervision and Inspection for Camellia ProductsGanzhouJiangxi341000China
| | - Xian‐Guo Zou
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
| | - Bin Peng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
| | - Yu‐Long Yin
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
- Key Laboratory for Agro‐Ecological Processes in Subtropical RegionInstitute of Subtropical AgricultureThe Chinese Academy of SciencesChangshaHunan410125China
| | - Ze‐Yuan Deng
- State Key Laboratory of Food Science and TechnologyNanchang UniversityNanchangJiangxi330047China
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48
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Guo X, Guo X, Meng H, Chen X, Zeng Q, Yu S. Influences of different pectins on the emulsifying performance of conjugates formed between pectin and whey protein isolate. Int J Biol Macromol 2019; 123:246-254. [DOI: 10.1016/j.ijbiomac.2018.11.040] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2018] [Revised: 10/31/2018] [Accepted: 11/08/2018] [Indexed: 01/04/2023]
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Toward the design of insect-based meat analogue: The role of calcium and temperature in coagulation behavior of Alphitobius diaperinus proteins. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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