Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/30238 |
Resumo: | Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer’s acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G’) at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard. |
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Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsionsTenebrio molitoremulsified saucerheology propertiesnutritional characterizationTenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer’s acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G’) at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard.MDPIRepositório da Universidade de LisboaAybar, MaribelSimões, SaraSales, JoanaSantos, JoelFigueira, DiogoRaymundo, Anabela2024-02-29T10:24:55Z2023-022023-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/30238porAybar, M.; Simões, S.; Sales, J.R.; Santos, J.; Figueira, D.; Raymundo, A. Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions. Insects 2023, 14, 14710.3390/insects14020147info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T01:33:32Zoai:www.repository.utl.pt:10400.5/30238Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:12:15.334355Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
title |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
spellingShingle |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions Aybar, Maribel Tenebrio molitor emulsified sauce rheology properties nutritional characterization |
title_short |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
title_full |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
title_fullStr |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
title_full_unstemmed |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
title_sort |
Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions |
author |
Aybar, Maribel |
author_facet |
Aybar, Maribel Simões, Sara Sales, Joana Santos, Joel Figueira, Diogo Raymundo, Anabela |
author_role |
author |
author2 |
Simões, Sara Sales, Joana Santos, Joel Figueira, Diogo Raymundo, Anabela |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Aybar, Maribel Simões, Sara Sales, Joana Santos, Joel Figueira, Diogo Raymundo, Anabela |
dc.subject.por.fl_str_mv |
Tenebrio molitor emulsified sauce rheology properties nutritional characterization |
topic |
Tenebrio molitor emulsified sauce rheology properties nutritional characterization |
description |
Tenebrio molitor flour, a sustainable source of protein and bioactive compounds, was used as a clean label ingredient in order to reformulate a commercial hummus sauce, replacing egg yolk and modified starch, improving its nutritional quality. For this purpose, the impact of different concentrations of insect flour on the sauce was studied. Rheology properties, texture profile analysis, and the microstructure of the sauces were analyzed. Nutritional profile analysis was carried out, as well as bioactivity, namely the total phenolic content and the antioxidant capacity. Sensory analysis was conducted to determine the consumer’s acceptance. At low concentrations (up to 7.5% of T. molitor flour) the sauce structure remained practically unchanged. However, for higher additions of T. molitor (10% and 15%), a loss of firmness, adhesiveness and viscosity was observed. Structure parameters such as elastic modulus (G’) at 1 Hz of the sauces with 10% and 15% were significantly lower than the commercial sauce, indicating a loss of structure caused by Tenebrio flour incorporation. Although the formulation with 7.5% T. molitor flour was not the best rated in the sensory analysis, it showed a higher antioxidant capacity compared to the commercial standard. In addition, this formulation also presented the highest concentration in total phenolic compounds (16.25 mg GAE/g) and significantly increased the content of proteins (from 4.25% to 7.97%) and some minerals, compared to the standard. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-02 2023-02-01T00:00:00Z 2024-02-29T10:24:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/30238 |
url |
http://hdl.handle.net/10400.5/30238 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Aybar, M.; Simões, S.; Sales, J.R.; Santos, J.; Figueira, D.; Raymundo, A. Tenebrio molitor as a clean label ingredient to produce nutritionally enriched food emulsions. Insects 2023, 14, 147 10.3390/insects14020147 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137771743346688 |