Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)
Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are li...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712400011X |
| _version_ | 1827221778570674176 |
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| author | Su-Hyeon Pyo Chae-Ryun Moon So-Won Park Ji-yu Choi Jong-Dae Park Jung Min Sung Eun-Ji Choi Yang-Ju Son |
| author_facet | Su-Hyeon Pyo Chae-Ryun Moon So-Won Park Ji-yu Choi Jong-Dae Park Jung Min Sung Eun-Ji Choi Yang-Ju Son |
| author_sort | Su-Hyeon Pyo |
| collection | DOAJ |
| description | Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (Tenebrio molitor L.) powder (DF-M)-supplemented bread. The chitin hydrolysis degree by lysozymes was evaluated using the 3,5-dinitrosalicylic acid assay and matrix-assisted laser desorption ionization–time-of-flight mass spectrometry. The amount of chitin oligomers increased with time, and no significant difference in the hydrolysis efficiency between water and 400 mM acetate buffer was observed. Enzymatic hydrolysis improved the DF-M water- and oil-binding and antioxidant capacities. In addition, chitin hydrolysis increased the volume and softened the texture of white bread. In particular, bread supplemented with DF-M hydrolyzed for 4 h at 10 % had the highest moisture content among the mealworm-added bread groups during storage for 5 days. Moreover, sensory evaluation showed a positive effect of chitin hydrolysis on acceptability. Our findings indicate that chitin hydrolysis can improve the quality of bread containing insect additives. In conclusion, this study provides novel insights into producing high-quality and functional bakery products from edible insects by the enzymatic hydrolysis of edible insect powders and could expand the applications of edible insects as food ingredients. |
| first_indexed | 2024-03-08T10:14:31Z |
| format | Article |
| id | doaj.art-4b321264e5f44ba49013a12a51bb441e |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2025-03-21T16:28:00Z |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-4b321264e5f44ba49013a12a51bb441e2024-06-17T05:57:33ZengElsevierCurrent Research in Food Science2665-92712024-01-018100685Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)Su-Hyeon Pyo0Chae-Ryun Moon1So-Won Park2Ji-yu Choi3Jong-Dae Park4Jung Min Sung5Eun-Ji Choi6Yang-Ju Son7Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of KoreaDepartment of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of KoreaDepartment of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of KoreaDepartment of Food and Nutrition, Pai Chai University, Daejeon, 35345, Republic of KoreaKorea Food Research Institute, Wanju, 55365, Republic of KoreaKorea Food Research Institute, Wanju, 55365, Republic of KoreaKorea Food Research Institute, Wanju, 55365, Republic of KoreaDepartment of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea; Corresponding author.Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (Tenebrio molitor L.) powder (DF-M)-supplemented bread. The chitin hydrolysis degree by lysozymes was evaluated using the 3,5-dinitrosalicylic acid assay and matrix-assisted laser desorption ionization–time-of-flight mass spectrometry. The amount of chitin oligomers increased with time, and no significant difference in the hydrolysis efficiency between water and 400 mM acetate buffer was observed. Enzymatic hydrolysis improved the DF-M water- and oil-binding and antioxidant capacities. In addition, chitin hydrolysis increased the volume and softened the texture of white bread. In particular, bread supplemented with DF-M hydrolyzed for 4 h at 10 % had the highest moisture content among the mealworm-added bread groups during storage for 5 days. Moreover, sensory evaluation showed a positive effect of chitin hydrolysis on acceptability. Our findings indicate that chitin hydrolysis can improve the quality of bread containing insect additives. In conclusion, this study provides novel insights into producing high-quality and functional bakery products from edible insects by the enzymatic hydrolysis of edible insect powders and could expand the applications of edible insects as food ingredients.http://www.sciencedirect.com/science/article/pii/S266592712400011XEdible insectsFunctional breadMealwormLysozymeChitin hydrolysateBread quality |
| spellingShingle | Su-Hyeon Pyo Chae-Ryun Moon So-Won Park Ji-yu Choi Jong-Dae Park Jung Min Sung Eun-Ji Choi Yang-Ju Son Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.) Current Research in Food Science Edible insects Functional bread Mealworm Lysozyme Chitin hydrolysate Bread quality |
| title | Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.) |
| title_full | Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.) |
| title_fullStr | Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.) |
| title_full_unstemmed | Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.) |
| title_short | Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.) |
| title_sort | quality and staling characteristics of white bread fortified with lysozyme hydrolyzed mealworm powder tenebrio molitor l |
| topic | Edible insects Functional bread Mealworm Lysozyme Chitin hydrolysate Bread quality |
| url | http://www.sciencedirect.com/science/article/pii/S266592712400011X |
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