Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor

Bolat B., Ugur A. E., Öztop H. M., Alpas H.

JOURNAL OF FOOD ENGINEERING, cilt.292, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 292
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.jfoodeng.2020.110359
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Anahtar Kelimeler: Yellow mealworm (Tenebrio molitor), House cricket (Acheta domesticus), Powder, High hydrostatic Pressure (HHP), Nuclear Magnetic Resonance (NMR) relaxometry, PHYSICOCHEMICAL PROPERTIES, ANTIOXIDANT ACTIVITY, FOOD, GUM, PROTEINS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

In this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio molitor (yellow mealworm) were defatted using different extraction methods and characterized afterwards. The main goal of the study was to see the effect of High Hydrostatic Pressure (HHP) extraction at different temperatures on the functional properties of the insect powders. Protein content, solubility, water and oil binding capacity; total phenolic content and antioxidant activity were all effected from the extraction method. Results showed that, temperature increase from 30 to 40 degrees C caused a decrease in the protein solubility of both powders. NMR relaxometry was used to interpret the gelation behavior and FTIR spectroscopy showed absorbance peaks mainly in amide I, amide II and amide III regions for both species. Results confirmed that HHP can be used for defatting purposes and could improve the functional properties of the powders to be used as a food additive in formulations.