Abstract
The increasing global population and consumer demand for protein will render the provision of protein a serious future challenge. The lower environmental impact of insect farming makes the consumption of insects an appealing solution, although consumers in developed countries often respond to the idea of eating insects with disgust. One approach to accustom consumers to insects as part of their diet is through the application of functional insect extracts as food ingredients. Here, the interfacial and emulsion properties of protein extracted from Tenebrio molitor (MP) was investigated in comparison to commercial whey protein (WP). The MP showed higher interfacial activity and faster adsorption kinetics at the oil/water interface. The mean droplet size of high shear processed oil-in-water (o/w) emulsions (20% w/w oil) stabilised with MP assumed a process limited value at the lowest protein concentration, included in this study, of 0.44% w/w based on aqueous phase. Stepwise increase in protein concentration to 0.88%, 1.75% and 2.63% revealed, in the case of WP stabilised emulsions, that the same process limited droplet diameter was reached at 1.75% protein addition. With a view to potential future application of MP as a food emulsifier MP stabilised emulsions were exposed to common formulation and process conditions such as varied pH, salt, heat, chilling and freezing. Except for flocculation after heating to 90 °C and at pH close to the isoelectric point (IEP) of the MP, the microstructure of the emulsions remained unchanged. MP shows promise as a food emulsifier and represents a vehicle for the introduction of insect protein into the diet of societies not accustomed to eating insects.
Highlights
The demand for animal derived protein is expected to double by 2050 (van Huis et al, 2013) driven by increasing global population, urbanisation, prosperity as well as the growing importance of protein in the diet in developed and developing countries
The decrease was initially steeper before asymptotically plateauing from about 25 min onwards after the interface was generated. This shape is characteristic for the interfacial tension evolution of a protein laden oil/water interface
The upper limit of molecular weight range of mealworm larvae protein, extracted using a comparable protocol to this study, has been reported as 76 kDa (Azagoh et al, 2016) compared to at least 18.6% of the molecular mass of whey protein (WP) being larger than 92 kDa (Jambrak, Mason, Lelas, Paniwnyk, & Herceg, 2014)
Summary
The demand for animal derived protein is expected to double by 2050 (van Huis et al, 2013) driven by increasing global population, urbanisation, prosperity as well as the growing importance of protein in the diet in developed and developing countries. The International Livestock Research Institution predicts that at least 70% of this demand must be met by innovative technologies and novel sources of protein (Armstrong, 2009). One of the novel sources that could help meet future protein demands is insects. Based on an enzymic in-vitro assay, the protein digestibility of a selection of edible Mexican insects has been reported to range between 77 and 98% (RamosElorduy et al, 1997). This is higher than for some vegetable based proteins and for some species only slightly lower than values reported for animal protein sources (egg 95%, beef 98%, casein 99%) (Mlcek, Rop, Borkovcova, & Bednarova, 2014)
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
