Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

Kumar, Shambhavi; Queiroz, Lucas Sales; Marie, Rodolphe; Nascimento, Luís Gustavo Lima; Mohammadifar, Mohammad Amin; Carvalho, Antônio Fernandes de; Brouzes, Chloé Marie Charlotte; Fallquist, Heather; Fraihi, Wael; Casanova, Federico

doi:10.1016/j.foodchem.2022.132826

Cited by 29 publications

(6 citation statements)

References 34 publications

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“…During the heating period from 20 to 85 °C there was no increase in the elastic modulus, Because the RBP gel transition started from over 85 °C. During the cooling period, the elastic modulus had a steep increase due to the development of the gel structure during the formation of hydrogen bonds [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

“…The resulting weak structure became evident when compared with the strong gelling property of SP, which showed an elastic modulus approximately 650 times higher (data not shown). During the heating period from 20 to 85 • C there was no increase in the elastic modulus, Because the RBP gel transition started from over 85 • C. During the cooling period, the elastic modulus had a steep increase due to the development of the gel structure during the formation of hydrogen bonds [18].…”

Section: Gelling Propertiesmentioning

confidence: 96%

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Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran

2022

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Rice bran is rich in proteins with high nutritional values. However, current protein extraction methods from rice bran are greatly limited by their low yield. Therefore, in this study, we aimed to develop a feasible method to extract rice bran protein (RBP) of high purity and quality. We prepared RBP using low-heat-treated defatted rice bran (LDRB) and analyzed its functional properties. The protein solubility of LDRB increased from 25.4% to 56% upon increasing the pH level and was more than double that of heat-stabilized defatted rice bran. RBP prepared from LDRB had good functional properties, comparable to those of soy proteins. The emulsifying capacities of RBP were 424 ± 14 mL/g at pH 4 and 530 ± 21 mL/g at pH 7.0. Under acidic conditions, RBP showed a better emulsifying capacity than soy proteins (262 ± 1 mL/g at pH 4). RPB showed water-binding and oil-absorption capacities of 270 ± 35 g/100 g and 268 ± 30 g/100 g, respectively. Moreover, RBP showed better foaming capacity (610% vs. 590%) and foam stability (83% vs. 4%) than soy proteins; however, it lacked gelling properties. This study demonstrated that RBP is a potential new protein source in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Gelling Propertiesmentioning

confidence: 96%

Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran

2022

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“…Among the numerous species, black soldier fly larvae are increasingly being considered as one of the most interesting due to their nutritional value and ability to bioconvert a variety of food waste [11,12]. Black soldier flies, Hermetia illucens L. (Diptera: Stratiomyidae) is an insect found in tropical, subtropical, or temperate regions, which actually originated in America.…”

Section: Introductionmentioning

confidence: 99%

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

Bogusz,

Bryś,

Onopiuk

et al. 2023

Molecules

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In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared–convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared–convective method (IR-CD) were the most rewarding from the nutritional point of view.

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“…The samples (60 mL) were put in a beaker which was inserted in an ice bath to keep the sample's temperature always below 35℃, therefore, avoiding any temperature effects. HIUS treatment was performed using a sonifier apparatus operating at a constant frequency of 20 kHz (Emerson, St. Louis, MO, USA), using the same parameters as Kumar et al (2022). Briefly, the ultrasound probe was inserted in the center of the beaker and at 2 cm distance from its bottom.…”

Section: High-intensity Ultrasound Treatment (Hius)mentioning

confidence: 99%

“…The surface hydrophobicity (H0) was determined using 1-anilino-8naphthalenesulfonate (ANS) at 8 mM as described by Kumar et al (2022) with slight modifications. In test tubes, the samples were diluted in four distinct concentrations (1, 0.75, 0.5, 0.25 mg.ml -1 ) using deionized water as solvent.…”

Section: Surface Hydrophobicity (H0)mentioning

confidence: 99%

Casein hydrogels: Interaction with bioactive compounds and vegetable proteins

Nascimento¹

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Hydrogels are three-dimensional networks able to entrap a high amount of water. They can be formed by a wide range of polymers alone or in combination and have different applications depending on their composition and rheological features. In the food industry, hydrogels are mainly designed to work as a carrier system of bioactive compounds or to tailor the texture, mouthfeel, and water retention of foods. The facility to modulate Casein micelles (CMs) structure and interactions by application of physical, chemical, or enzymatic treatments, makes it an excellent protein matrix for the hydrogel's formulation. Moreover, the use of casein hydrogels can be also a way to incorporate more plant proteins into human food. The mixtures of plant proteins with caseins have been viewed as a more sustainable alternative to a diet based mainly on animal proteins. Since, in the mixture, the drawbacks of pure plant protein producis, such as beany taste and low solubility, could be potentially diminished by the presence of caseins. Nevertheless, the CMs' interactions with micro molecules such as bioactive compounds or macromolecules such as proteins can alter the features of the gel. Thus, this study proposed the utilization of casein-based hydrogel in two distinct applications, |. in association with bioactive compounds extracted from Jabuticaba fruit with the use of transglutaminase for modulation of gels' microstructure and ii. in association with pea proteins (in different ratios) submitted to process conditions usually applied in the food industry such as thermal treatment and acidification, in addition, high-intensity ultrasounds also were applied. The addition of the bioactive extract in the gels decreased the gel elasticity and increase the pore sizes. However, these effects were contra-balanced by using transglutaminase as the crosslinking agent, which could modulate the release of the bioactive extracts from the gel. In the CMs: pea proteins systems, the heat treatment increased the elasticity of the systems with a higher impact in the systems with more pea protein. The network reinforcement is caused mainly by physical interactions between pea proteins, with disulfide bonds occurring only between proteins of the same source. During acidification, the replacement of 20 and 40% of CMs for pea protein disturbed the initial steps of CMs network formation, however, the final gel elasticity was higher than pure CMs gel due to the formation of the pea's network. In general, the proteins of different sources form independent protein networks even in high concentrations. Despite the reduced interaction between CMs and pea proteins, their distribution in the gel is responsible for modulating the final stiffness. In addition, the application of high-intensity ultrasound in the mixed suspensions increased the elasticity of the acid gels up to 10 times, depending on the protein ratio. This study shows that the association of CMs with bioactive molecules or pea proteins in gelled systems has the potential for the development of functional foods or foods with totally new rheological features.Keywords: Hydrogels. Casein. Transglutaminases. Bioactive compounds. Gelification.

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Gelling properties of black soldier fly (Hermetia illucens) larvae protein after ultrasound treatment

Cited by 29 publications

References 34 publications

Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran

Functional Properties of Rice Bran Proteins Extracted from Low-Heat-Treated Defatted Rice Bran

Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

Casein hydrogels: Interaction with bioactive compounds and vegetable proteins

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