Application of AprX from Pseudomonas paralactis for the improvement of the emulsifying properties of milk, plant and insect protein and estimation of their hydrolysate’s bitter potential DOI Creative Commons
Veronika Volk,

Jacob Ewert,

M A Longhi

et al.

European Food Research and Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 18, 2024

Abstract Protein properties can be modified by selective enzymatic hydrolysis. In this study, the alkaline metalloendopeptidase AprX (Serralysin; EC 3.4.24.40) from Pseudomonas paralactis was used for tailored hydrolysis of different food proteins resulting in production protein hydrolysates with improved emulsifying properties. Sodium caseinate, wheat gluten and buffalo worm were at 40 °C pH 8 to cover a spectrum sources. A maximum degree (DH) 13.1 ± 0.2%, 14.2 0.1% 20.7 reached sodium protein, respectively. The corresponding hydrolysate analyzed regarding their particle size, peptide composition, solubility, viscosity, surface hydrophobicity interfacial tension. investigated oil-droplet ζ-potential stability emulsions prepared hydrolysates. Using partially hydrolyzed caseinate (DH = 10.6%) as an emulsifier lead eightfold increase emulsion (t 1/2 180 0 min) compared unhydrolyzed caseinate. using 11.9%) increased 30-fold 45 5 min). Simultaneously, solubility 60%. Buffalo 14.6%) had twofold 85 stability. conclusion, improve relatively high DH.

Language: Английский

Bioactive compounds in edible insects: Aspects of cultivation, processing and nutrition DOI Creative Commons
Marios Psarianos, Fatemeh Aghababaei, Oliver Schlüter

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 115802 - 115802

Published: Jan. 1, 2025

Language: Английский

Citations

0
Disgust or curiosity? Acceptance of edible insects as food alternative in Poland DOI
Dominika Sikora, Piotr Rzymski

European Food Research and Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 15, 2025

Language: Английский

Citations

0
Unveiling the Protein Profile and Techno-Functional Potential of Edible Cricket Protein Concentrates: A Comparative Study of Different Body Parts DOI Creative Commons

Alejandro Brena-Melendez,

John Rimaycuna, Luis Eduardo Garcia‐Amezquita

et al.

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100612 - 100612

Published: March 1, 2025

Language: Английский

Citations

0
Set-up and validation of end-point polymerase chain reaction for the detection of edible insect DNA – <i>Acheta domesticus</i> and <i>Tenebrio molitor</i> – in food products DOI Creative Commons
Giulia Magagna,

Serena Pederzani,

M. Tilola

et al.

Italian Journal of Food Safety, Journal Year: 2025, Volume and Issue: unknown

Published: April 14, 2025

Insects offer an alternative protein supply for both animal and human consumption. Recently, companies in Europe have begun insect production use food feed. Following Regulation (EU) No. 2015/2283, edible insects are classified under the novel category can be marketed consumed within European Union. As a result, methods of authentication necessary to verify compliance these insect-based products. In this study, two end-point polymerase chain reaction assays detection 16S rRNA gene Acheta domesticus Tenebrio molitor were fine-tuned validated. The primer specificity was tested on samples, other animals, plants, amplified only target samples. limit evaluated using different matrices contaminated with decreasing concentrations powder below 0.05% (w/w).

Language: Английский

Citations

0
Safety of frozen, dried and powder forms of house crickets (Acheta domesticus) as a novel food pursuant DOI Creative Commons
Dominique Turck, Torsten Bohn,

Montaña Cámara

et al.

EFSA Journal, Journal Year: 2024, Volume and Issue: 22(12)

Published: Dec. 1, 2024

Abstract Following a request from the European Commission, EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion safety of frozen, dried powder forms house crickets (Acheta domesticus) as novel food (NF) pursuant Regulation (EU) 2015/2283. The NF is proposed in three forms: (i) (ii) dried, (iii) powder. main components are protein, fat dietary fibre (chitin). notes that concentration contaminants depends occurrence levels these substances insect feed. has protein content ranges between 19.7 20.9 g/100 g frozen form 61.7–68.6 forms. acknowledges true overestimated when using nitrogen‐to‐protein conversion factor 6.25 due presence non‐protein nitrogen chitin. applicant use ingredient number products. target population by general population. Considering composition conditions use, consumption not nutritionally disadvantageous. no concerns arise toxicological information A. domesticus. considers might trigger primary sensitisation domesticus proteins may cause allergic reactions subjects crustaceans, mites molluscs. Additionally, allergens feed end up NF. concludes safe under uses levels.

Language: Английский

Citations

0
Application of AprX from Pseudomonas paralactis for the improvement of the emulsifying properties of milk, plant and insect protein and estimation of their hydrolysate’s bitter potential DOI Creative Commons
Veronika Volk,

Jacob Ewert,

M A Longhi

et al.

European Food Research and Technology, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 18, 2024

Abstract Protein properties can be modified by selective enzymatic hydrolysis. In this study, the alkaline metalloendopeptidase AprX (Serralysin; EC 3.4.24.40) from Pseudomonas paralactis was used for tailored hydrolysis of different food proteins resulting in production protein hydrolysates with improved emulsifying properties. Sodium caseinate, wheat gluten and buffalo worm were at 40 °C pH 8 to cover a spectrum sources. A maximum degree (DH) 13.1 ± 0.2%, 14.2 0.1% 20.7 reached sodium protein, respectively. The corresponding hydrolysate analyzed regarding their particle size, peptide composition, solubility, viscosity, surface hydrophobicity interfacial tension. investigated oil-droplet ζ-potential stability emulsions prepared hydrolysates. Using partially hydrolyzed caseinate (DH = 10.6%) as an emulsifier lead eightfold increase emulsion (t 1/2 180 0 min) compared unhydrolyzed caseinate. using 11.9%) increased 30-fold 45 5 min). Simultaneously, solubility 60%. Buffalo 14.6%) had twofold 85 stability. conclusion, improve relatively high DH.

Language: Английский

Citations

0