Moisture Adsorption Isotherms, Thermodynamic Properties and Estimated Maximum Storage Time of Flours of Rhynchophorus Phoenicis and Imbrasia Truncata Larvae

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-05-27 DOI:10.1007/s11483-024-09850-w

Aymar Rodrigue FOGANG MBA, Germain KANSCI, Catherine LOISEL, Claude GENOT

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Abstract

To evaluate the storage stability of flours from Rhynchophorus phoenicis and Imbrasia truncata larvae obtained by freeze-drying, their moisture adsorption isotherms have been determined at 20, 30 and 40 °C and their thermal properties explored by differential scanning calorimetry (DSC). DSC evidenced reversible transitions attributed to lipid melting/crystallization between − 60 and 90 °C. The GAB model was chosen to model adsorption isotherms. It evidenced 2 and 3 water compartments in R. phoenicis and I. truncata flours, respectively. Adsorption isotherm of R. phoenicis is type III at 20 and 30 °C, while that of I. truncata is type II at 20, 30 and 40 °C. GAB model also allowed calculating flour monolayer moisture contents (Mo ≤ 5.6 g/100 g dry matter (DM)). Net isosteric heat (qst) was evaluated. q_st decreases with increase of water content and was higher for the flour of I. truncata larvae (from 8571 to 503 J/mol; 2,5 to 20 g/100 g DM) than that of R. phoenicis larvae (from 1750 to 124 J/mol; 5 to 30 g/100 g DM). Finally, the maximum storage times of the insect flours under typical packaging and storage conditions were estimated according to the Heiss and Eichner model. Highest for the flour of I. truncata, q_st remained however moderate indicating that the insects can be dried without important energy supply. The estimated storage time of R. phoenicis larvae and I. truncata flours (3 g/100 g DM), stored at 20 °C in polyethylene bags, could reach 263 (8 months and 19 days) and 116 days (3 months and 24 days), respectively. These results provide valuable insights into the stability and potential applications insect flour in the food processing industry. This information could help in determining suitable packaging methods and storage conditions to maintain the quality and shelf life of products containing these flours to set safety and quality standards for such products.

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腓尼基苣苔和三疣苣苔幼虫面粉的水分吸附等温线、热力学特性和估计最长储存时间

为了评估通过冷冻干燥法获得的莱茵苣苔幼虫（Rhynchophorus phoenicis）和茵苔幼虫（Imbrasia truncata）面粉的贮藏稳定性，我们测定了它们在 20、30 和 40 ℃ 下的水分吸附等温线，并通过差示扫描量热仪（DSC）探究了它们的热特性。差示扫描量热法证明了在 -60 至 90 °C 之间脂质熔化/结晶的可逆转变。选择 GAB 模型来模拟吸附等温线。结果表明，R. phoenicis 和 I. truncata 面粉中分别存在 2 个和 3 个水分区。R. phoenicis 的吸附等温线在 20 和 30 °C 时为 III 型，而 I. truncata 的吸附等温线在 20、30 和 40 °C 时为 II 型。GAB 模型还可以计算面粉单层水分含量（Mo ≤ 5.6 g/100 g 干物质 (DM)）。净等位热量（qst）随含水量的增加而降低，截尾蝇幼虫面粉的净等位热量（从 8571 到 503 J/mol；2.5 到 20 g/100 g DM）高于凤尾蝇幼虫面粉的净等位热量（从 1750 到 124 J/mol；5 到 30 g/100 g DM）。最后，根据 Heiss 和 Eichner 模型估算了昆虫面粉在典型包装和储存条件下的最长储存时间。其中，昆虫 I. truncata 面粉的贮藏时间最长，但 qst 仍保持在中等水平，这表明昆虫可以在没有重要能量供应的情况下进行干燥。在 20 °C 的聚乙烯袋中贮存喙凤蝶幼虫和截尾蝇面粉（3 克/100 克 DM），估计贮存时间分别为 263 天（8 个月和 19 天）和 116 天（3 个月和 24 天）。这些结果为了解昆虫面粉在食品加工业中的稳定性和潜在应用提供了宝贵的信息。这些信息有助于确定合适的包装方法和储存条件，以保持含有这些面粉的产品的质量和保质期，从而为此类产品制定安全和质量标准。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.