Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate

The physical and oxidative stability of fish oil-in-water (O/W) emulsions were investigated using black soldier fly larvae (BSFL) (<i>Hermetia illucens</i>) protein concentrate as an emulsifier. To improve the protein extraction and the techno-functionality, defatted BSFL powder was trea...

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Bibliographic Details
Main Authors: Lucas Sales Queiroz, Federico Casanova, Aberham Hailu Feyissa, Flemming Jessen, Fatemeh Ajalloueian, Italo Tuler Perrone, Antonio Fernandes de Carvalho, Mohammad Amin Mohammadifar, Charlotte Jacobsen, Betül Yesiltas
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
black soldier fly larvae
ohmic heating
ultrasound
emulsifying property
oxidative stability
Online Access:https://www.mdpi.com/2304-8158/10/12/2977

Internet

https://www.mdpi.com/2304-8158/10/12/2977

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