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

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© 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

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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.