Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared-Convective Methods

被引:5
作者
Bogusz, Radoslaw [1 ]
Brys, Joanna [2 ]
Onopiuk, Anna [3 ]
Rybak, Katarzyna [1 ]
Witrowa-Rajchert, Dorota [1 ]
Nowacka, Malgorzata [1 ]
机构
[1] Warsaw Univ Life Sci SGGW, Inst Food Sci, Dept Food Engn & Proc Management, Nowoursynowska 159c, PL-02776 Warsaw, Poland
[2] Warsaw Univ Life Sci SGGW, Inst Food Sci, Dept Chem, Nowoursynowska 159c, PL-02776 Warsaw, Poland
[3] Warsaw Univ Life Sci SGGW, Inst Human Nutr Sci, Dept Tech & Food Dev, Nowoursynowska 159c, PL-02776 Warsaw, Poland
来源
MOLECULES | 2023年 / 28卷 / 24期
关键词
edible insects; drying; chemical composition; polyphenols; allergens; fatty acid composition; oxidative stability; thermal properties; TENEBRIO-MOLITOR; QUALITY; ANTIOXIDANT; KINETICS; BEHAVIOR; PROTEIN; IMPACT; OIL;
D O I
10.3390/molecules28248121
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larvae influenced by the pulsed electric field (PEF) and convective (CD) or infrared-convective (IR-CD) drying techniques. Examinations of the basic chemical composition, properties of extracted fat (fatty acid composition, acid and peroxide values, and oxidative stability), total polyphenol content, antioxidant activity, allergen content, and thermogravimetric analysis (TGA) were performed. Generally, the results showed that dried black soldier fly larvae are a good source of protein and fat, up to 33% and 44%, respectively. The fat extracted from the dried insects consisted mainly of saturated fatty acids (above 75%), in particular lauric acid (C12:0). A good oxidative stability of the fat was also observed, especially from samples dried with the IR-CD method. The convective drying technique allowed for better preservation of protein content compared to samples dried with the IR-CD method. Nevertheless, samples treated with PEF were characterized by significantly lower protein content. The samples after PEF pretreatment, with an intensity of 20 and 40 kJ/kg and dried with the IR-CD method, were represented by a significantly higher total polyphenol content and antioxidant activity. Furthermore, in most cases, the convectively dried samples were characterized by a higher allergen content, both crustaceans and mollusks. Taking into account all of the investigated properties, it can be stated that the samples without treatment and those that were PEF-treated with an intensity of 40 kJ/kg and dried with the infrared-convective method (IR-CD) were the most rewarding from the nutritional point of view.
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页数:19
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