Ultrasonication and microwave pre-treated locust protein hydrolysates enhanced the storage stability of meat emulsion

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

“…Recently, insect proteins have caught the attention of food scientists and processors. While several research works have investigated the use of insect proteins and flours to develop fancy and novel food products [ [3] , [4] , [5] , [6] ], the use of proteins harvested from insects for the preparation of packaging materials has received little to no attention. The development of food packaging from insects is of particular importance to those countries where insects do not constitute a part of a regular diet and have limited social acceptance as a food ingredient.…”

Storage stability of chocolate can be enhanced using locust protein-based film incorporated with E. purpurea flower extract-based nanoparticles

“…Among the insect proteins, locust and cricket proteins have comparatively better social acceptance, have a long history of human consumption, and have been reported for the development of several food products including chocolates [10] , [11] The present study was focused on developing an edible film for improving the storage stability of chocolate using locust protein (Loct-Prot) as the base material. The E. purpurea flower extract-based nanoparticles (EFNPs) were used as a bioactive agent for the Loct-Prot-based film and were developed using ultrasonication following a green method of synthesis.…”

Rheological properties of carboxymethyl cellulose (CMC) solution: Impact of high intensity ultrasound

“…During sonication, the passage of oscillating sound waves through the Food causes pressure fluctuations, leading to the formation and collapse of bubbles, a phenomenon called cavitation [6] , [8] . The influence of ultrasonic waves is due to cavitation, heating, mobility, and shear-stress of the samples [9] , [10] , [11] . The most important advantages of ultrasonic technology are low food production costs, low energy consumption, flexibility compared to other techniques, keeping in mind its suitability for the handling of solid and liquid foods [5] , [12] .…”