Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor

Date

2021-03-01

Author

Bolat, Berkay
Ugur, Ahmet Erdem
Öztop, Halil Mecit
Alpas, Hami

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

216
views

0
downloads

© 2020 Elsevier LtdIn this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio molitor (yellow mealworm) were defatted using different extraction methods and characterized afterwards. The main goal of the study was to see the effect of High Hydrostatic Pressure (HHP) extraction at different temperatures on the functional properties of the insect powders. Protein content, solubility, water and oil binding capacity; total phenolic content and antioxidant activity were all effected from the extraction method. Results showed that, temperature increase from 30 to 40 °C caused a decrease in the protein solubility of both powders. NMR relaxometry was used to interpret the gelation behavior and FTIR spectroscopy showed absorbance peaks mainly in amide I, amide II and amide III regions for both species. Results confirmed that HHP can be used for defatting purposes and could improve the functional properties of the powders to be used as a food additive in formulations.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/69940

Journal

Journal of Food Engineering

DOI

https://doi.org/10.1016/j.jfoodeng.2020.110359

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of ultrasound on drying rate of selected produce Kantaş, Yeşim; Bayındırlı, Alev; Department of Food Engineering (2007) The objective of this study was to discover the effect of high power direct contact ultrasound on drying rates of apple, celery root, carrot and potato. For this purpose ultrasonic generator with 24 kHz frequency was used and amplitude and pulse mode values were chosen as 40%, 70%, 100%, and 0.4, 0.7, 1.0, respectively. The temperature of drying air was 30°C, 40°C and 50°C and the velocity was kept at 3.9 m/s. The samples used were 13.5 mm in diameter with 5.0 mm thickness. It is found that ultrasound assis...
Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2003-08-01) The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier...
EFFECTS OF MICROFLUIDIZED DIETARY FIBERS ON STABILITY PROPERTIES OF EMULSIONS Ketenoglu, Onur; Mert, Behiç; Tekin, Aziz (Wiley, 2014-08-01) This study aims to determine the stability improving effects of size-reduced dietary fibers in food emulsions. Orange zest fiber and corn fiber were microfluidized under high pressure (up to 15,000 psi). Model emulsions were prepared by adding 1, 2 and 3% of the fibers into the mixture of 3% whey protein isolate and 20 and 50% oil. These mixtures were homogenized through both colloid mill and microfluidizer to form model emulsions. Rheological properties such as flow and oscillation were measured with frequ...
Meat species identification and Halal authentication using PCR analysis of raw and cooked traditional Turkish foods Ulca, Pelin; Balta, Handan; Cagin, Ilknur; Senyuva, Hamide Z. (Elsevier BV, 2013-07-01) The method performance characteristics of commercially available PCR kits for animal species identification were established. Comminuted meat products containing different levels of pork were prepared from authentic beef, chicken, and turkey. These meat products were analysed in the raw state and after cooking for 20 mm at 200 degrees C. For both raw and cooked meats, the PCR kit could correctly identify the animal species and could reliably detect the addition of pork at a level below 0.1%. A survey of 42 ...
Effects of edible chitosan coating on quality parameters of pomegranate (punica granatum) arils Can Çetin, Ayça; Yıldız, Fatih; Bayındırlı, Alev; Department of Food Engineering (2012) The effects of edible chitosan coating on quality factors of pomegranate (Punica granatum) arils were investigated in the present research. For that purpose, pomegranate arils were treated with 0% (control) and 1% chitosan (extracted from shrimp shells and deacetylated (.75%)) solutions and stored at 4 } 0.5 oC for 22 days. The weight loss, pH, total soluble solids, titratable acidity, total phenolic content, total radical scavenging capacity, total anthocyanin content, total mesophilic aerobic bacteria, t...

Citation Formats

B. Bolat, A. E. Ugur, H. M. Öztop, and H. Alpas, “Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor,” Journal of Food Engineering, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/69940.