Laboratory of Food Bioactive Compounds, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Campus Central, s/n, Natal, RN 59078-970, Brazil; Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
Jia Xiong
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
Fábio Gonçalves Macêdo de Medeiros
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
Mary Grace
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
Marvin Moncada
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
Mary Ann Lila
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States
Roberta Targino Hoskin
Laboratory of Food Bioactive Compounds, Chemical Engineering Department, Federal University of Rio Grande do Norte (UFRN), Campus Central, s/n, Natal, RN 59078-970, Brazil; Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States; Corresponding author at: Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States.
A novel strategy to create value-added insect protein-derived ingredients is presented in this study. Spray dried protein-polyphenol particles were produced using aqueous polyphenol extracts of rosemary (RM) or muscadine grape pomace (MG) complexed with insect protein (IP) alone or blended with pea protein 50:50 (IPP). The spray drying process was evaluated (solids recovery SR and polyphenol retention PR) and the four experimental protein-polyphenol treatments IP–RM, IP-MG, IPP–RM and IPP–MG were characterized regarding their physicochemical, bioactivity, functional, bioaccessibility and thermal stability properties. Higher SR (53.7–53.3%) and PR (53.1–62.5%) were observed for IPP-derived particles (p 68.5 mg GAE/g) was shown for MG-derived particles. Good emulsifying activity (1.85–16.46 m2/g) and emulsifying stability (>60%), foaming capacity (4–57%) and foaming stability (2.0–37.3%) were observed for all insect protein-polyphenol particles. Differently from MG-derived particles, RM-derived treatments showed higher polyphenol bioaccessibility than non-complexed polyphenols (p < 0.05). Overall, our study demonstrates that spray drying microencapsulation is an efficient strategy to produce attractively colored, value-added functional protein-polyphenol ingredients using insect protein.
