1
|
Pinel G, Berthelot U, Queiroz LS, Santiago LDA, Silva NFN, Petersen HO, Sloth JJ, Altay I, Marie R, Feyissa AH, Casanova F, Doyen A. Influence of the processing on composition, protein structure and techno-functional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration. Food Chem 2024; 449:139177. [PMID: 38581785 DOI: 10.1016/j.foodchem.2024.139177] [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: 11/15/2023] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/08/2024]
Abstract
Edible insects represent a great alternative protein source but food neophobia remains the main barrier to consumption. However, the incorporation of insects as protein-rich ingredients, such as protein concentrates, could increase acceptance. In this study, two methods, isoelectric precipitation and ultrafiltration-diafiltration, were applied to produce mealworm protein concentrates, which were compared in terms of composition, protein structure and techno-functional properties. The results showed that the protein content of the isoelectric precipitation concentrate was higher than ultrafiltration-diafiltration (80 versus 72%) but ash (1.91 versus 3.82%) and soluble sugar (1.43 versus 8.22%) contents were lower. Moreover, the protein structure was affected by the processing method, where the ultrafiltration-diafiltration concentrate exhibited a higher surface hydrophobicity (493.5 versus 106.78 a.u) and a lower denaturation temperature (161.32 versus 181.44 °C). Finally, the ultrafiltration-diafiltration concentrate exhibited higher solubility (87 versus 41%) and emulsifying properties at pH 7 compared to the concentrate obtained by isoelectric precipitation.
Collapse
Affiliation(s)
- Gwenn Pinel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Ugo Berthelot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Lucas Sales Queiroz
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Livia De Almeida Santiago
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; School of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil.
| | - Naaman Francisco Nogueira Silva
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark; Center of Natural Sciences, Federal University of São Carlos (UFSCar), Buri, 18290-000 São Paulo, Brazil.
| | - Heidi Olander Petersen
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Jens J Sloth
- Research Group for Analytical Food Chemistry, Technical University of Denmark, Kemitorvet, 2800 Kongens Lyngby, Denmark.
| | - Ipek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Rodolphe Marie
- Department of Health Technology, Technical University of Denmark, Ørsted Plads, 2800 Kongens Lyngby, Denmark.
| | - Aberham Hailu Feyissa
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| |
Collapse
|
2
|
Pellerin G, Doyen A. Effect of thermal and defatting treatments on the composition, protein profile and structure of house cricket (Acheta domesticus) protein extracts. Food Chem 2024; 448:139149. [PMID: 38555689 DOI: 10.1016/j.foodchem.2024.139149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 02/27/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study investigated the impact of blanching (100 °C, 40 s), defatting method (maceration, Soxhlet) and solvent polarity (hexane, ethanol) on the profile, structure and solubility of house cricket protein extracts. Blanching and Soxhlet using ethanol impacted the protein profile, with a lower content of myosin heavy chain and a higher abundance of low molecular weight proteins (<25 kDa). Moreover, ethanol induced aggregation of non-blanched cricket proteins, with a 13-72% reduction in protein recovery yield. The protein secondary structure of non-blanched extracts was also affected by ethanol with 18% more β-sheets. Furthermore, blanching resulted in a lower protein surface hydrophobicity by a factor of 3 to 7, with no impact of solvent polarity. Finally, the solubility of protein extracts remained >75%, regardless of the blanching and defatting methods. These findings, combined with the evaluation of techno-functional properties, could be used for the development of cricket-based protein ingredients for food formulations.
Collapse
Affiliation(s)
- Geneviève Pellerin
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| |
Collapse
|
3
|
Berthelot U, Barrot J, Pinel G, Doyen A. How the presence of residual lipids in a yellow mealworm protein concentrate affects its foaming properties? Curr Res Food Sci 2024; 8:100763. [PMID: 38770518 PMCID: PMC11103380 DOI: 10.1016/j.crfs.2024.100763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 05/03/2024] [Accepted: 05/05/2024] [Indexed: 05/22/2024] Open
Abstract
The use of whole and visible insects is poorly accepted in Western countries, and this remains a significant challenge for product development. However, using insect-based protein-rich ingredients, like protein concentrate, can improve levels of consumer approval. The residual lipid content in insect protein concentrates can influence their techno-functional properties. Our study therefore aimed to evaluate the impact of the residual lipid content on the protein structure and foaming properties of a mealworm protein concentrate. Our results showed that the protein content increased from 78.01 to 84.82 % after using chloroform-methanol for lipid removal. The particle size distribution shifted from a bimodal to a unimodal pattern, and the surface hydrophobicity decreased from 267.02 to 48.91 after completely removing lipids by chloroform-methanol, with no noticeable impact on the protein profile. The foaming capacity improved, resulting in the formation of a firm and fluffy foam with high stability over time. These results highlight the importance of controlling the residual lipid content in mealworm protein concentrates to enhance their techno-functional properties. The next steps will entail comprehensively characterizing the lipid profile and exploring the various mechanisms contributing to the techno-functional properties.
Collapse
Affiliation(s)
- Ugo Berthelot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Juliette Barrot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Gwenn Pinel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec (QC), Canada, G1V 0A6
| |
Collapse
|
4
|
Cortazar-Moya S, Mejía-Garibay B, López-Malo A, Morales-Camacho JI. Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida. Food Res Int 2023; 173:113445. [PMID: 37803770 DOI: 10.1016/j.foodres.2023.113445] [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: 11/16/2022] [Revised: 09/01/2023] [Accepted: 09/09/2023] [Indexed: 10/08/2023]
Abstract
Edible insects are traditional foods worldwide, and in Mexico, is a prehispanic practice. Nowadays, edible insects can be a food source for the increasing population. This research aimed to evaluate the nutritional profile, physical and techno-functional characteristics of non-defatted (NDF) and defatted (DF) flour of the edible insect Arsenura armida to use as a functional ingredient. The lipid content in NDF was 24.18%. Both flours are high in protein, 20.36% in NDF and 46.89% in DF; their soluble proteins from A. armida were classified according to their molecular weight, which ranged from 12 to 94 kDa. The physical properties suggest that both flours have good flow characteristics. Regarding techno-functional properties, DF had the highest water (275.6%) and oil (121%) holding capacity values. The viscosity values indicate that they behave as a non-Newtonian shear-thinning fluid at a high concentration (20%). Emulsion capacity values range between 78.3 and 100% in both flours, with stability between 92.4 and 100%. These flours could be a good source of nutrients, and their techno-functional properties make them a good option for animal protein substitutes.
Collapse
Affiliation(s)
- Sheila Cortazar-Moya
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Beatriz Mejía-Garibay
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Aurelio López-Malo
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico
| | - Jocksan Ismael Morales-Camacho
- Department of Chemical, Food and Environment Engineering, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, Mexico.
| |
Collapse
|
5
|
Gravel A, Dubois-Laurin F, Doyen A. Effects of hexane on protein profile and techno-functional properties of pea protein isolates. Food Chem 2023; 406:135069. [PMID: 36459795 DOI: 10.1016/j.foodchem.2022.135069] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 10/25/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
The defatting of legume flours with hexane is usually the first step in producing protein-rich ingredients. However, its impact on protein profiles, zeta potential, surface hydrophobicity and techno-functionality of pea proteins has not been evaluated. Consequently, this work aimed to evaluate the impact of the hexane defatting step on pea protein profiles, surface hydrophobicity and zeta potential, as well as techno-functional properties of non-defatted and defatted pea protein isolates. The results showed that alkaline extraction of hexane-defatted pea flour increased the net surface charge (zeta-potential) and reduced particle size of the pea protein isolate. Moreover, only the foaming properties of pea protein isolate generated from defatted pea flour were improved. Consequently, except for improving foaming properties, the defatting step is not essential for the production of pea protein isolate.
Collapse
Affiliation(s)
- Alexia Gravel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Florence Dubois-Laurin
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| |
Collapse
|
6
|
Damasceno BC, Nakajima M, Taarji N, Kobayashi I, Ichikawa S, Neves MA. Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder (Gryllus bimaculatus) by Solvent Treatment for Food Utilization. Foods 2023; 12:foods12071422. [PMID: 37048242 PMCID: PMC10094100 DOI: 10.3390/foods12071422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/23/2023] [Accepted: 03/24/2023] [Indexed: 03/29/2023] Open
Abstract
This study aimed to improve the visual aspects and chemical, techno-functional and rheological characteristics of Gryllus bimaculatus cricket powder through the use of different solvents, with the objective of using it as a protein source in food production. Four treatments (pH 5 aqueous solution, ethanol 20%, ethanol 99.5%, and hexane) were applied to the powder, and analyses were conducted to assess changes in the previously mentioned parameters. The results showed that the treatments led to an increase in protein concentration (from 55.4 to 72.5%) and a decrease in fat concentration (from 33.0 to 6.8%) in ethanol 99.5% treated powder, as well as a reduction in anti-nutritional compounds concentration, such as tannins (from 13.3 to 5.9 g/kg), in pH 5 treated powder, which is important for the nutritional value of the final product. The color of the powders was improved, being lighter after hexane and ethanol 99.5% treatments due to the removal of melanin with the defatting process. Flowability, water, and oil holding capacity were also improved in the defatted powders. All the results suggest that the main composition of the powder directly influences the analyzed parameters. These findings suggest that cricket powder treated with solvents can be used as a protein source in different food applications.
Collapse
|
7
|
Kowalczewski PŁ, Pratap-Singh A, Kitts DD. Emerging Protein Sources for Food Production and Human Nutrition. Molecules 2023; 28:molecules28062676. [PMID: 36985648 PMCID: PMC10052881 DOI: 10.3390/molecules28062676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
It is estimated that by 2050, the world’s population will be up to 9 billion [...]
Collapse
Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland
- Correspondence: (P.Ł.K.); (A.P.-S.)
| | - Anubhav Pratap-Singh
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
- Correspondence: (P.Ł.K.); (A.P.-S.)
| | - David D. Kitts
- Food, Nutrition, and Health, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
| |
Collapse
|
8
|
Bose U, Juhasz A, Stockwell S, Escobar-Correas S, Marcora A, Paull C, Broadbent JA, Wijffels G. Unpacking the Proteome and Metaproteome of the Black Soldier Fly Larvae: Efficacy and Complementarity of Multiple Protein Extraction Protocols. ACS OMEGA 2023; 8:7319-7330. [PMID: 36872973 PMCID: PMC9979371 DOI: 10.1021/acsomega.2c04462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
The larvae of the black soldier fly (BSF), Hermetia illucens (Diptera: Stratiomyidae), have demonstrated the ability to efficiently bioconvert organic waste into a sustainable source of food and feed, but fundamental biology remains to be discovered to exploit their full biodegradative potential. Herein, LC-MS/MS was used to assess the efficiency of eight differing extraction protocols to build foundational knowledge regarding the proteome landscape of both the BSF larvae body and gut. Each protocol yielded complementary information to improve BSF proteome coverage. Protocol 8 (liquid nitrogen, defatting, and urea/thiourea/chaps) was better than all other protocols for the protein extraction from larvae gut samples, and the exclusion of defatting steps yielded the highest number of proteins for the larval body samples. Protocol-specific functional annotation using protein level information has shown that the selection of extraction buffer can affect protein detection and their associated functional classes within the measured BSF larval gut proteome. A targeted LC-MRM-MS experiment was performed on the selected enzyme subclasses to assess the influence of protocol composition using peptide abundance measurements. Metaproteome analysis of the BSF larvae gut has uncovered the prevalence of two bacterial phyla: actinobacteria and proteobacteria. We envisage that using complementary extraction protocols and investigating the proteome from the BSF body and gut separately will expand the fundamental knowledge of the BSF proteome and thereby provide translational opportunities for future research to enhance their efficiency for waste degradation and contribution to the circular economy.
Collapse
Affiliation(s)
- Utpal Bose
- CSIRO
Agriculture and Food, 306 Carmody Road, St Lucia, Queensland 4067, Australia
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup, Western Australia 6027, Australia
- School
of Pharmacy, The University of Queensland, Brisbane, Queensland 4067, Australia
| | - Angela Juhasz
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup, Western Australia 6027, Australia
| | - Sally Stockwell
- CSIRO
Agriculture and Food, 306 Carmody Road, St Lucia, Queensland 4067, Australia
| | - Sophia Escobar-Correas
- CSIRO
Agriculture and Food, 306 Carmody Road, St Lucia, Queensland 4067, Australia
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, School of Science, Edith
Cowan University, Joondalup, Western Australia 6027, Australia
- CSIRO
Agriculture and Food, Boggo Road, Dutton Park, Brisbane, Queensland 4001, Australia
| | - Anna Marcora
- School
of Pharmacy, The University of Queensland, Brisbane, Queensland 4067, Australia
| | - Cate Paull
- School
of Pharmacy, The University of Queensland, Brisbane, Queensland 4067, Australia
| | - James A. Broadbent
- CSIRO
Agriculture and Food, 306 Carmody Road, St Lucia, Queensland 4067, Australia
| | - Gene Wijffels
- CSIRO
Agriculture and Food, 306 Carmody Road, St Lucia, Queensland 4067, Australia
| |
Collapse
|
9
|
Queiroz LS, Silva NFN, de Carvalho AF, Casanova F. Impact of emerging technologies on colloidal properties of insect proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
|
10
|
Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations. Molecules 2022; 27:molecules27196339. [PMID: 36234877 PMCID: PMC9573207 DOI: 10.3390/molecules27196339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 12/03/2022] Open
Abstract
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.
Collapse
|
11
|
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]
|