Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology
Metadatos
Mostrar el registro completo del ítemEditorial
MDPI
Materia
Black soldier fly Insect protein Techno-functional properties Membrane emulsification Dynamic membrane
Fecha
2021Referencia bibliográfica
Wang, J.; Jousse, M.; Jayakumar, J.; Fernández-Arteaga, A.; de Lamo-Castellví, S.; Ferrando, M.; Güell, C. Black Soldier Fly (Hermetia illucens) Protein Concentrates as a Sustainable Source to Stabilize O/W Emulsions Produced by a Low-Energy High-Throughput Emulsification Technology. Foods 2021, 10, 1048. https://doi.org/10.3390/ foods10051048
Patrocinador
European Union’s Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement (No. 713679); Universitat Rovira i Virgili (URV); Ministerio de Economía i Competitividad (CTQ 2014-54520-P); Ministerio de Ciencia e Innovación (PGC2018-097095-B-I00)Resumen
There is a pressing need to extend the knowledge on the properties of insect protein fractions
to boost their use in the food industry. In this study several techno-functional properties of a black
soldier fly (Hermetia illucens) protein concentrate (BSFPC) obtained by solubilization and precipitation
at pH 4.0–4.3 were investigated and compared with whey protein isolate (WPI), a conventional dairy
protein used to stabilize food emulsions. The extraction method applied resulted in a BSFPC with a
protein content of 62.44% (Kp factor 5.36) that exhibited comparable or higher values of emulsifying
activity and foamability than WPI for the same concentrations, hence, showing the potential for
emulsion and foam stabilization. As for the emulsifying properties, the BSFPC (1% and 2%) showed
the capacity to stabilize sunflower and lemon oil-in-water emulsions (20%, 30%, and 40% oil fraction)
produced by dynamic membranes of tunable pore size (DMTS). It was proved that BSFPC stabilizes
sunflower oil-in-water emulsions similarly to WPI, but with a slightly wider droplet size distribution.
As for time stability of the sunflower oil emulsions at 25 ◦C, it was seen that droplet size distribution
was maintained for 1% WPI and 2% BSFPC, while for 1% BSFPC there was a slight increase. For
lemon oil emulsions, BSFPC showed better emulsifying performance than WPI, which required to
be prepared with a pH 7 buffer for lemon oil fractions of 40%, to balance the decrease in the pH
caused by the lemon oil water soluble components. The stability of the emulsions was improved when
maintained under refrigeration (4 ◦C) for both BSFPC and WPI. The results of this work point out the
feasibility of using BSFPC to stabilize O/W emulsions using a low energy system.