2019
DOI: 10.1038/s41598-019-38923-x
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Iron-polyphenol complexes cause blackening upon grinding Hermetia illucens (black soldier fly) larvae

Abstract: Insects are a promising alternative protein source. One of the bottlenecks in applying insects in food is the fast darkening initiated during grinding. Besides enzymatic browning, non-enzymatic factors can cause off-colour formation, which differs between species. This study investigates the impact of iron, phenoloxidase, and polyphenols on off-colour formation in insect larvae. Hermetia illucens showed a blackish colour, whereas Tenebrio molitor turned brown and … Show more

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Cited by 39 publications
(33 citation statements)
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“…One of the problems experienced during grinding of the larvae is browning, either caused either by enzymatic or non-enzymatic factors. The colouring of the larvae was strongest in black soldier fly followed by the yellow mealworm, and was least in the lesser mealworm (Janssen et al, 2019). It depended on the iron content of the larvae impacting phenol oxidase and polyphenols.…”
Section: Processing and Conservationmentioning
confidence: 98%
“…One of the problems experienced during grinding of the larvae is browning, either caused either by enzymatic or non-enzymatic factors. The colouring of the larvae was strongest in black soldier fly followed by the yellow mealworm, and was least in the lesser mealworm (Janssen et al, 2019). It depended on the iron content of the larvae impacting phenol oxidase and polyphenols.…”
Section: Processing and Conservationmentioning
confidence: 98%
“…The extrinsic factors of interest for food systems are temperature and humidity 3,4 . Intrinsic factors expected to influence the iron-catechol complexation are: pH, the type of iron salt, iron concentration, ratio iron:catechol, ionic strength, and presence of taste enhancers 4,16 . The effect of several factors (e.g.…”
mentioning
confidence: 99%
“…Larvae washing is needed to remove the debris and other residues while blanching is important to ensure microbiological and biochemical stability. Our data indicate that washing did not influence the extractability of lipids, however the W-juice was highly prone to uncontrolled blackening caused by polyphenol oxidation and iron complex formation (Janssen et al, 2019).…”
Section: Resultsmentioning
confidence: 65%
“…For industrial application, this loss could be prevented by heating larvae directly into an extruder, which can also exert a higher pressure, favoring a better extraction. Further, the WJ was highly prone to uncontrolled blackening caused by polyphenol oxidation and iron complex formation (Janssen et al, 2019).…”
Section: Effect Of Blanching On Mechanical Separationmentioning
confidence: 99%