Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (<i>Hermetia illucens</i>) Larvae Protein Concentrate
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
Affiliations
Lucas Sales Queiroz
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Federico Casanova
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Aberham Hailu Feyissa
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Flemming Jessen
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Fatemeh Ajalloueian
Center for Intelligent Drug Delivery and Sensing Using Microcontainers and Nanomechanics (IDUN), Department of Health Technology, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Italo Tuler Perrone
Departamento de Ciências Farmacêuticas, Universidade Federal de Juiz de Fora (UFJF), Rua José Lourenço Kelmer, São Pedro, Juiz de Fora 36036-900, Brazil
Antonio Fernandes de Carvalho
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), Viçosa 36570-900, Brazil
Mohammad Amin Mohammadifar
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Charlotte Jacobsen
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Betül Yesiltas
National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
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 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.
