Author, as appears in the article.: Wang, Junjing; Jousse, Morane; Jayakumar, Jitesh; Fernandez-Arteaga, Alejandro; De Lamo-Castellvi, Silvia; Ferrando, Montserrat; Guell, Carme;

Department: Enginyeria Química

e-ISSN: 2304-8158

URV's Author/s: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Jayakumar, Jitesh / Wang, Junjing

Keywords: Tenebrio-molitor Techno-functional properties Soluble-proteins Premix emulsification Migratory locust Membrane emulsification Insect protein In-water emulsions Functional-properties Food Extraction Essential oils Edible insects Dynamic membrane Black soldier fly

Abstract: There is a pressing need to extend the knowledge on the properties of insect protein fractions to boost their use in the food industry. In this study several techno-functional properties of a black soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation at pH 4.0-4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying activity and foamability than WPI for the same concentrations, hence, showing the potential for emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction) produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution. As for time stability of the sunflower oil emulsions at 25 degrees C, it was seen that droplet size distribution was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH caused by the lemon oil water soluble components. The stability of the emulsions was improved when maintained under refrigeration (4 degrees C) for both BSFPC and WPI. The results of this work point out the feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.

Thematic Areas: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science

licence for use: https://creativecommons.org/licenses/by/3.0/es/

Author's mail: montse.ferrando@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat jitesh.jayakumar@urv.cat

Author identifier: 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-5261-6806 0000-0003-1056-9578

Record's date: 2023-03-06

Journal volume: 10

Papper version: info:eu-repo/semantics/publishedVersion

Link to the original source: https://www.mdpi.com/2304-8158/10/5/1048

Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/

Papper original source: Foods. 10 (5):

APA: Wang, Junjing; Jousse, Morane; Jayakumar, Jitesh; Fernandez-Arteaga, Alejandro; De Lamo-Castellvi, Silvia; Ferrando, Montserrat; Guell, Carme; (2021). Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology. Foods, 10(5), -. DOI: 10.3390/foods10051048

Article's DOI: 10.3390/foods10051048

Entity: Universitat Rovira i Virgili

Journal publication year: 2021

Publication Type: Journal Publications