| Autor: |
Edilene Souza da Silva, Jia Xiong, Fábio Gonçalves Macêdo de Medeiros, Mary Grace, Marvin Moncada, Mary Ann Lila, Roberta Targino Hoskin |
| Jazyk: |
angličtina |
| Rok vydání: |
2024 |
| Předmět: |
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| Zdroj: |
Future Foods, Vol 9, Iss , Pp 100315- (2024) |
| Druh dokumentu: |
article |
| ISSN: |
2666-8335 |
| DOI: |
10.1016/j.fufo.2024.100315 |
| Popis: |
A novel strategy to create value-added insect protein-derived ingredients is presented in this study. Spray dried protein-polyphenol particles were produced using aqueous polyphenol extracts of rosemary (RM) or muscadine grape pomace (MG) complexed with insect protein (IP) alone or blended with pea protein 50:50 (IPP). The spray drying process was evaluated (solids recovery SR and polyphenol retention PR) and the four experimental protein-polyphenol treatments IP–RM, IP-MG, IPP–RM and IPP–MG were characterized regarding their physicochemical, bioactivity, functional, bioaccessibility and thermal stability properties. Higher SR (53.7–53.3%) and PR (53.1–62.5%) were observed for IPP-derived particles (p < 0.05). Particles had water activity in the microbiologically stable range (0.24–0.32) and high protein content (29.5%–38.3%). All particles had low hygroscopicity (68.5 mg GAE/g) was shown for MG-derived particles. Good emulsifying activity (1.85–16.46 m2/g) and emulsifying stability (>60%), foaming capacity (4–57%) and foaming stability (2.0–37.3%) were observed for all insect protein-polyphenol particles. Differently from MG-derived particles, RM-derived treatments showed higher polyphenol bioaccessibility than non-complexed polyphenols (p < 0.05). Overall, our study demonstrates that spray drying microencapsulation is an efficient strategy to produce attractively colored, value-added functional protein-polyphenol ingredients using insect protein. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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