Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus & Tenebrio molitor

In this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio molitor (yellow mealworm) were defatted using different extraction methods and characterized afterwards. The main goal of the study was to see the effect of High Hydrostatic Pressure (HHP) extraction at different temperatures on the functional properties of the insect powders. Protein content, solubility, water and oil binding capacity; total phenolic content and antioxidant activity were all effected from the extraction method. Results showed that, temperature increase from 30 to 40 degrees C caused a decrease in the protein solubility of both powders. NMR relaxometry was used to interpret the gelation behavior and FTIR spectroscopy showed absorbance peaks mainly in amide I, amide II and amide III regions for both species. Results confirmed that HHP can be used for defatting purposes and could improve the functional properties of the powders to be used as a food additive in formulations.

Automated summary

This study focused on defatting two edible insect species using High Hydrostatic Pressure (HHP) extraction at different temperatures and analyzed the impact on the functional properties of the insect powders. The results showed that temperature increase led to a decrease in protein solubility, but HHP was found to be effective for defatting and improving the functional properties of the powders for potential use as food additives.