Abstract
The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (Tenebrio molitor) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from non-fermented and fermented mealworm pastes. Then the crude protein, crude fat, and dry matter contents, pH, bulk density, colour, water and oil binding capacity, foaming capacity and stability, emulsion capacity and stability, protein solubility, quantity of free amino groups, and protein composition of the powders were evaluated. Regardless of the starter culture used, the blanching plus fermentation process reduced the crude and soluble protein contents of the full fat powders and in general impaired their water and oil binding, foaming, and emulsifying properties. Defatting of the powders improved most functional properties studied. The o-phthaldialdehyde assay revealed that the amount of free amino groups was higher in the fermented powders while sodium dodecyl sulfate polyacrylamide gel electrophoresis demonstrated that the soluble proteins of the fermented powders were composed of molecules of lower molecular mass compared to non-fermented powders. As molecular sizes of the soluble proteins decreased, it was clear that the protein structure was also modified by the fermentation process, which in turn led to changes in functional properties. In general, it was concluded that fermentation of mealworms with blanching as a pre-treatment does not contribute to the functional properties studied in this work. Nevertheless, the results confirmed that the properties of non-fermented powders are comparable to other food protein sources.
Highlights
In recent years, there has been an increased interest in the use of edible insects for food applications.In particular, mealworms (Tenebrio molitor, Linnaeus (Coleoptera: Tenebrionidae)), preferably reared on organic side streams to support a circular economy [1], are gaining attention as an alternative protein source due their high protein level, good amino acid profiles, and high levels of unsaturated fatty acids, vitamins, and minerals [2]
The increase in bulk density (BD) by defatting may be caused by particles sticking to each other due to the presence of residual n-hexane, but the increase in BD by fermentation cannot be explained to date
Previous research has shown that fermentation of mealworm paste with lactic acid starter cultures results in a rapid pH reduction, as an indication of a successful fermentation process
Summary
There has been an increased interest in the use of edible insects for food applications.In particular, mealworms (Tenebrio molitor, Linnaeus (Coleoptera: Tenebrionidae)), preferably reared on organic side streams to support a circular economy [1], are gaining attention as an alternative protein source due their high protein level, good amino acid profiles, and high levels of unsaturated fatty acids, vitamins, and minerals [2]. Various technologies are used for the stabilisation of mealworms and processing them into foods, most of which are based on heat application (oven drying and boiling). It can be interesting, both cost-wise and protein property-wise, to apply processes that do not involve. Fermentation is a non-thermal process in which a food matrix is subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause modification to the product [3] These modifications may result in modified sensory qualities, improved nutritional value, enhanced preservation, and/or increased economic value. In the study of Cho et al [4], a liquid fermented seasoning was prepared using mealworms by applying the soy sauce fermentation process
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