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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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/2977 |
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| author | 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 |
| author_facet | 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 |
| author_sort | Lucas Sales Queiroz |
| collection | DOAJ |
| description | 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 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 scattering, 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. |
| first_indexed | 2024-03-10T04:08:18Z |
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| id | doaj.art-78c66bc6b83947b1a1b0b53452d4543d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:08:18Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-78c66bc6b83947b1a1b0b53452d4543d2023-11-23T08:17:03ZengMDPI AGFoods2304-81582021-12-011012297710.3390/foods10122977Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein ConcentrateLucas Sales Queiroz0Federico Casanova1Aberham Hailu Feyissa2Flemming Jessen3Fatemeh Ajalloueian4Italo Tuler Perrone5Antonio Fernandes de Carvalho6Mohammad Amin Mohammadifar7Charlotte Jacobsen8Betül Yesiltas9National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkCenter for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkDepartamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, BrazilDepartamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, BrazilNational Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkNational Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, DenmarkThe 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 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 scattering, 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.https://www.mdpi.com/2304-8158/10/12/2977black soldier fly larvaeohmic heatingultrasoundemulsifying propertyoxidative stability |
| spellingShingle | 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 Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate Foods black soldier fly larvae ohmic heating ultrasound emulsifying property oxidative stability |
| title | Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate |
| title_full | Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate |
| title_fullStr | Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate |
| title_full_unstemmed | Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate |
| title_short | Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate |
| title_sort | physical and oxidative stability of low fat fish oil in water emulsions stabilized with black soldier fly i hermetia illucens i larvae protein concentrate |
| topic | black soldier fly larvae ohmic heating ultrasound emulsifying property oxidative stability |
| url | https://www.mdpi.com/2304-8158/10/12/2977 |
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