Effects of traditional grinding and superfine grinding technologies on the properties and volatile components of Protaetia brevitarsis larvae powder

Abstract

Particle size is an important indicator for determining the quality of products in the field of functional food. However, for edible insects, which will be important resources in the future, there is little information about the impact of particle size. In this study, traditional grinding technology and superfine grinding technology with additives were used to obtain six Protaetia brevitarsis powders, and the differences in physicochemical properties, powder properties and volatile components were determined. The results illustrated that superfine grinding technology could significantly increase the protein and total phenolic content (TPC) and improve the powder properties (including the bulk density, tap density, angle of repose, angle of slide, water holding capacity (WHC), and crystallinity index (CI)). Moreover, a total of 80 volatile components were preliminarily identified from the six P. brevitarsis powders, among which the type and relative content of volatile components in superfine grinding technology combined with 4 g/100 g additives (PBP4%) were the most abundant. In conclusion, superfine grinding technology can change the properties of the powder, which is related to the particle size. The results have a certain reference value for the development of superfine powder products of P. brevitarsis in functional foods.