Insect protein concentrates from Mexican edible insects: Structural and functional characterization

Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects (A. cordifera and B. mellifica) were studied and compared to commercial insect species...

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Bibliographic Details
Published in:Food science & technology 2021-12, Vol.152, p.112267, Article 112267
Main Authors: Baigts-Allende, D., Doost, A. Sedaghat, Ramírez-Rodrigues, M., Dewettinck, K., Van der Meeren, P., de Meulenaer, B., Tzompa-Sosa, D.
Format: Article
Language:English
Subjects:
Brachygastra mellifica
Edessa cordifera
Hermetia illucens
Novel food ingredient
Novel proteins
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Summary:Industrial valorization of proteins from traditional edible insects requires knowledge of their nutritional, chemical, technological characteristics. Therefore, these characteristics in two Mexican edible insects (A. cordifera and B. mellifica) were studied and compared to commercial insect species (H. illucens). The nutritional attributes of insect protein concentrates (PCs) were determined by their protein content, amino acid and polyphenol compositions. The chemical structure of the proteins was determined by Fourier-Transform Infrared spectroscopy (FTIR) and Differential Scanning Calorimetry (DSC). Moreover, the surfactant properties of insect-PC (emulsions) were evaluated. B. mellifica PC showed the highest content of protein content among the studied insects (57.1%). In contrast, H. illucens showed the highest polyphenols (12.7 mg/g). The emulsions prepared with insect-PC from A. cordifera and B. mellifica showed higher stability than H. illucens, where a bigger droplet size and a rapid phase separation occurred. The decrease in emulsification properties of black soldier fly larvae was attributed to a possible interaction between polyphenols and proteins that hinders emulsification. This study increases the understanding of the structural and techno-functional characteristics of insect-PC of commercial and local insect species. •Protein concentrates of jumil and wasp have higher emulsion capacity.•BSF protein concentrate is abundant in polyphenols, mainly epicatechin gallate.•Polyphenols in BSF protein concentrate could hinder its emulsion capacity.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.112267