Journal article
Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate
Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark1
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark2
National Food Institute, Technical University of Denmark3
Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics, Department of Health Technology, Technical University of Denmark4
Nanoprobes, Drug Delivery and Sensing, Department of Health Technology, Technical University of Denmark5
Department of Health Technology, Technical University of Denmark6
Universidade Federal de Juiz de Fora7
Universidade Federal de Viçosa8
The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (Hermetia illucens) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was treated with ohmic heating (BSFL-OH) and a combination of ohmic heating and ultrasound (BSFL-UOH).
Fourier transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) were performed in order to characterize the secondary structure and thermal stability of all protein concentrate samples. The interfacial properties were evaluated by the pendant drop technique. The lowest interfacial tension (12.95 mN/m) after 30 min was observed for BSFL-OH.
Dynamic light scatter-ing, ζ-potential and turbiscan stability index (TSI) were used to evaluate the physical stability of emulsions. BSFL-OH showed the smallest droplet size (0.68 µm) and the best emulsion stability (TSI = 8.89). The formation of primary and secondary volatile oxidation products and consumption of tocopherols were evaluated for all emulsions, revealing that OH and ultrasound treatment did not improve oxidative stability compared to the emulsion with untreated BSFL.
The results revealed the promising application of BSFL proteins as emulsifiers and the ability of ohmic heating to improve the emulsifying properties of BSFL proteins.
| Language: | English |
|---|---|
| Publisher: | MDPI |
| Year: | 2021 |
| Pages: | 2977 |
| ISSN: | 23048158 |
| Types: | Journal article |
| DOI: | 10.3390/foods10122977 |
| ORCIDs: | Queiroz, Lucas Sales , Casanova, Federico , Feyissa, Aberham Hailu , Jessen, Flemming , Jacobsen, Charlotte , Yesiltas, Betül , Ajalloueian, Fatemeh and Mohammadifar, Mohammad Amin |
