098: An Exploration of the Techno-Functional Properties of Foam-Mat Dried Cricket Protein With Red Fruits

Introduction

Due to their high protein content, crickets are considered a future food; however, their acceptance is limited in some regions. Developing products using whole insects or their components can improve their acceptance and utilize their protein. Economical processing techniques like foam mat drying, which uses low temperatures and conventional equipment, are ideal for obtaining powdered products. Therefore, the objective of this research was to evaluate the techno-functional properties of a cricket protein concentrate with red fruits obtained by foam mat drying.

Methods

Cricket proteins were obtained through precipitation with 0.2% NaOH (1:10 w/v) for 1 h, followed by precipitation at pH 4.5 and separation by centrifugation. For the foam mat drying process, 20 g of protein was mixed with a foaming agent and homogenized at 16,000 rpm for 2 min. The resulting foam was dried on trays at 50ºC for 3 h and then pulverized. The techno-functional properties evaluated were water and oil retention capacity, foaming, and emulsifying properties, as well as moisture, water activity, and color.

Results

Cricket protein powder had a water retention capacity of 146.58%, an oil retention capacity of 105.65%, a foaming capacity of 50% with a stability of 100%, and an emulsifying capacity of 53.33% with a stability of 100%. Finally, it had a moisture of 9.4%, a water activity of 0.46, and its color parameters were L* of 49.12, a* of 3.99, and b* of 6.31.

Significance

This research is important because it uses sustainable alternative proteins, such as crickets, with techno-functional properties suitable for use in various food industry products. In addition, its low moisture content and water activity guarantee a stable product. Meanwhile, aspects are addressed to improve the acceptance of products derived from edible insects, considering color parameters. In this way, the research proposes a solution to mitigate the environmental impact of food production while promoting food safety.

Authors: Haydee Eliza Romero-Luna; Jese Jonatan Valencia-Ortega; Yehudi Silas Cisneros-González; Galo Rafael Urrea-García; Guadalupe Luna-Solano