Repositori institucional URV
| URV's Author/s: | De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen |
| Author, as appears in the article.: | Ballon, Aurelie; Queiroz, Lucas Sales; de Lamo-Castellvi, Silvia; Guell, Carme; Ferrando, Montse; Jacobsen, Charlotte; Yesiltas, Betul |
| Author's mail: | montse.ferrando@urv.cat montse.ferrando@urv.cat carme.guell@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat |
| Author identifier: | 0000-0002-2076-4222 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-5261-6806 0000-0002-5261-6806 |
| Journal publication year: | 2025 |
| Publication Type: | Journal Publications |
| APA: | Ballon, Aurelie; Queiroz, Lucas Sales; de Lamo-Castellvi, Silvia; Guell, Carme; Ferrando, Montse; Jacobsen, Charlotte; Yesiltas, Betul (2025). Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields. Food Chemistry, 476(), 143339-. DOI: 10.1016/j.foodchem.2025.143339 |
| Paper original source: | Food Chemistry. 476 143339- |
| Abstract: | Lesser mealworm (Alphitobius diaperinus larva) meal was pretreated with ultrasound (US) or pulsed electric fields (PEF) and hydrolyzed using Alcalase or Trypsin enzymes. The resulting hydrolysates were evaluated for their ability to maintain physical and oxidative stability of 5 % fish oil-in-water emulsions. The effects of the pretreatment on enzymatic hydrolysis were assessed by measuring the degree of hydrolysis (DH), protein yield, and molecular weight distribution. Hydrolysates with 19-28 % DH were produced. Physical stability was evaluated in terms of creaming index, Turbiscan stability index, zeta-potential, and droplet size. Emulsions stabilized with USpretreated Trypsin hydrolysates presented the smallest droplet sizes (0.626 mu m). Primary and volatile secondary oxidation products were measured during storage. However, none of the hydrolysate-stabilized emulsions exhibited greater oxidative stability than sodium caseinate, the reference protein. These results suggest that although US-pretreated Trypsin hydrolysates exhibit potential as emulsifiers, additional antioxidants are needed to effectively control lipid oxidation. |
| Article's DOI: | 10.1016/j.foodchem.2025.143339 |
| Link to the original source: | https://www.sciencedirect.com/science/article/pii/S0308814625005904?via%3Dihub |
| Paper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Enginyeria Química |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | Administração pública e de empresas, ciências contábeis e turismo Analytical chemistry Astronomia / física Biodiversidade Biotecnología Chemistry, applied Ciência da computação Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Educação física Enfermagem Engenharias i Engenharias ii Engenharias iii Engenharias iv Ensino Farmacia Food science Food science & technology Geociências Interdisciplinar Matemática / probabilidade e estatística Materiais Medicina i Medicina ii Medicina veterinaria Medicine (miscellaneous) Nutrição Nutrition & dietetics Odontología Química Saúde coletiva Zootecnia / recursos pesqueiros |
| Keywords: | Edible insect Edible insects Enzymatic hydrolysis Enzymatic-hydrolysis Extractio Functional-properties Lipid oxidatio Lipid oxidation Novel proteins Oil-in-water emulsion Pulsed electric fields Spectroscopy Tenebrio-molitor Ultrasound treatment |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2025-03-15 |
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