Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties

被引:0
作者
Aprile, S. [1 ]
Baldino, N. [1 ]
Mileti, O. [1 ]
Lupi, F. R. [1 ]
Gabriele, D. [1 ]
机构
[1] Univ Calabria, Dept Informat Modeling Elect & Syst Engn DIMES, Via P Bucci,Cubo 39C, I-87036 Arcavacata Di Rende, CS, Italy
关键词
Edible insects; Interfacial tension; Emulsifying capacity; Foaming capacity; ACHETA-DOMESTICUS; NUTRITIONAL-VALUE; EDIBLE INSECTS; EXTRACTION; HYDROPHOBICITY; ULTRASOUND; FRACTIONS; STABILITY; EMULSION; QUALITY;
D O I
10.1016/j.ifset.2025.104013
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The ever-increasing world population has led to an increased demand for protein-rich food. This promoted continuous research on new types of suitable proteins with good amino acid profiles. This work evaluated the functional and interfacial properties of a commercial cricket (Acheta Domesticus) protein flour (69.4 %w/w of proteins). The raw meal was defatted with supercritical CO2 and hexane extraction. Both methods proved to be effective, with a similar extraction yield (close to 80 %). Protein solutions were prepared by solubilizing either the raw or the defatted meal in bi-distilled water and they were used to evaluate the isoelectric point (ranging between pH 4 and 4.4), solubility (the highest value, i.e., 80 % was observed close to pH 11) and interfacial properties. Using the pendant drop method, interfacial tension was evaluated at the air/water and water/oil interface. The measurements at both interfaces showed a significant decrease in tension values, due to the protein adsorption. The adsorption isotherms at both interfaces exhibited a typical sigmoidal trend with values close to those of typical animal proteins. Finally, the foaming (FC) and emulsifying capacities (EC) were measured obtaining, at 10 % w/w of protein content, results interesting for potential practical uses.
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页数:12
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