期刊
FOODS
卷 11, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/foods11030291
关键词
silkworm pupae; oil extraction; aqueous saline method; sodium chloride concentration; response surface methodology; fatty acid profile; chemical composition
资金
- Kasetsart University Research and Development Institute (KURDI) under the project Development of Advance Researcher Competence System for Competitiveness in Agriculture and Food [FF(KU) 25.64]
This study extracted oil from frozen silkworm pupae using an aqueous saline process, optimized the extraction process, and obtained silkworm oil with good quality parameters. The results demonstrated that silkworm oil can be used as a new valuable source of edible lipids.
Silkworm pupae, a waste product from the silk production industry, can be an alternative source of edible oil, thus reducing the industry's waste. In the present work, frozen silkworm pupae were used as raw material to extract oil via an aqueous saline process. The Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize the extraction process. The extraction conditions with the highest oil yield and a low peroxide value were obtained when using a saline solution concentration of 1.7% w/v, a ratio of aqueous liquid to silkworm pupae of 3.3 mL/g, and a 119 min stirring time at the stirring speed of 100 rpm. Under these conditions, silkworm oil with a yield of 3.32%, peroxide values of approximately 1.55 mM, and an acid value of 0.67 mg KOH/g oil was obtained. The extracted oil contained omega-3 acids (alpha-linolenic acid), which constituted around 25% of the total fatty acids, with approximate cholesterol levels of 109 mg/100 g oil. The amounts of beta-carotene and alpha-tocopherol were approximately 785 and 9434 mu g/100 g oil, respectively. Overall, the results demonstrated that oil extracted from silkworm pupae has good quality parameters and thus can be used as a new valuable source of edible lipids.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据