Effect of high hydrostatic pressure processing on quality of antioxidant-enriched Tenebrio molitor paste

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-30 DOI:10.1016/j.lwt.2025.118579

Giacomo Rossi , Giulio Giannini , Shikha Ojha , Christoph Buten , Clara Pedrazzani , Augusta Caligiani , Silvia Tappi , Oliver K. Schlüter

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引用次数: 0

Abstract

Several studies have shown that high hydrostatic pressure (HHP) processing may induce lipid oxidation in fat-rich foods. Antioxidants are widely used in the food industry to prevent oxidation and extend the shelf life of products. Therefore, this study aimed to evaluate the effectiveness of antioxidants in controlling the oxidation in insect paste. Two commercially available antioxidant mixtures (Loxidan 303 and Loxidan E Ros Liquid +) were separately added to fresh mealworm paste, and one set of samples was then subjected to HHP treatment (600 MPa, 5 min). Both HHP-treated and untreated samples were subsequently stored for 15 days at 5 °C and evaluated for quality parameters. Results showed that HHP was able to significantly reduce microbial counts, browning index, acid value, peroxide value and TBARs. Synergistic effects between HHP and natural antioxidants were detected in terms of microbial reduction and prevention of microbial regrowth during storage. No clear lipid oxidation was observed during the HHP treatment. However, a reduction in the browning index and pH, along with an increase in microbial counts, were detected during storage. Peroxide values remained constant in samples without antioxidants, while they decreased in pastes containing Loxidan E Ros Liquid + and increased in pastes containing Loxidan 303 during 15 days of refrigerated storage. TBARs values were stable in pastes without antioxidants, while they increased in pastes containing Loxidan E Ros Liquid + and decreased in pastes with Loxidan 303 during storage. However, HHP appeared to be effective in keeping their levels low. Fluorescence analyses revealed the reversible unfolding of the proteins, leading to protein oxidation. Overall, the study suggested that HHP may extend the shelf life of mealworm paste, with low lipid oxidation expected when vacuum packaging is applied. However, the application of appropriate antioxidant blends should be tested in future studies to achieve a stable product with a longer shelf life.

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高静水压力处理对富含抗氧化剂黄粉黄膏质量的影响

一些研究表明，高流体静压（HHP）加工可能会导致富含脂肪的食物中的脂质氧化。抗氧化剂广泛应用于食品工业中，以防止氧化和延长产品的保质期。因此，本研究旨在评价抗氧化剂对昆虫糊中氧化的抑制作用。将两种市售抗氧化剂混合物（Loxidan 303和Loxidan E Ros Liquid +）分别加入到新鲜粉虫膏中，并对其中一组样品进行HHP处理（600 MPa, 5 min）。hhp处理和未处理的样品随后在5°C下保存15天，并评估质量参数。结果表明，HHP能显著降低微生物数量、褐变指数、酸值、过氧化值和TBARs。在贮藏过程中，HHP与天然抗氧化剂在微生物减少和防止微生物再生方面具有协同效应。在HHP治疗期间未观察到明显的脂质氧化。然而，在储存期间检测到褐变指数和pH值的降低以及微生物计数的增加。在不含抗氧化剂的样品中，过氧化值保持不变，而在含有Loxidan E Ros Liquid +的糊状中，过氧化值降低，而在含有Loxidan 303的糊状中，过氧化值升高。在不含抗氧化剂的膏体中，TBARs值稳定，而在含有Loxidan E Ros Liquid +的膏体中，TBARs值升高，而在含有Loxidan 303的膏体中，TBARs值降低。然而，HHP似乎能有效地保持低水平。荧光分析揭示了蛋白质的可逆展开，导致蛋白质氧化。总的来说，研究表明HHP可以延长粉虫膏的保质期，当采用真空包装时，脂质氧化有望降低。然而，适当的抗氧化混合物的应用应该在未来的研究中进行测试，以获得稳定的产品和更长的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.