High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching

• DOI: 10.1016/j.ifset.2024.103743
• Publication Date: 2024-07-04T02:34:59Z
• Authors: L.J.H. Sweers; J.K. Keppler; S. Feng; J. Aponte Zea; H. van Bokhorst-v...; R.A.H. Timmermans; R.M. Boom; V. Fogliano; C.M.M. Lakemond; M. Mishyna
• Keywords: Blanching; Hydrostatic pressure; Acheta

Insect production currently involves thermal processes to ensure microbial safety and inactivate endogenous enzymes, but these negatively affect the protein's technological properties. Therefore, this study compared high hydrostatic pressure (HHP) at 200/400/600 MPa for 10 min blanching 90 °C min, on soluble protein fractions (pH 3) from house crickets (Acheta domesticus) lesser mealworms (Alphitobius diaperinus). HHP significantly reduced load, especially 400 600 MPa. For aerobic counts of mealworms, (from ∼6 ∼3 log CFU/mL) was more effective than (∼4 CFU/mL). preserved secondary structure better blanching, less in protease inactivation, though only evident mealworms. did not foaming emulsification properties improved solubility after pH adjustment 7 untreated by 14–22%. We thus demonstrate that can be an alternative conventional treatments. The emerging edible insect industry is struggling with several challenges. Conventional are often applied techno-functional demonstrated milder processes. evaluated condition always functional properties, inactivation industrial relevance inactivating cricket intended emulsion applications. Blanching could suited provide proteolytically stable fractions.