超声波和微波辅助提取蚕蛹油及其质量特征

IF 4.7 3区农林科学 Q1 ENTOMOLOGY

Journal of Insects as Food and Feed Pub Date : 2023-10-13 DOI:10.1163/23524588-20230011

A.R. Patil, P. Wadje, R. Meenatchi

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引用次数: 0

摘要

本研究旨在探讨超声波辅助萃取（USAE）和微波辅助萃取（MWAE）方法对蚕蛹油质量参数和产量的影响。对所选的影响萃取过程的关键自变量，如功率水平、液固（L/S）比和萃取 SPO（蚕蛹油）的时间进行了优化。提取的蚕蛹油在油质、使用 DSC（差示扫描量热仪）的热性能、色值和脂肪酸谱方面都得到了进一步表征，以确定其是否适用于各种食品应用。在 400 瓦功率下，USAE 的最大出油率为 36.60 ± 0.20%，脉动时间为 20 分钟，L/S 比为 6 毫升/克。通过气相色谱-质谱（GC-MS）分析 SPO 的脂肪酸谱，发现 USAE 中含有大量亚油酸和亚麻酸（6.50% 和 67.18%），其次是 MWAE（34.40 ± 0.20%）。此外，傅立叶变换红外光谱显示了 2300-3000 cm-1 之间的高强度波段，这些波段与长链烷基和甘油三酯的官能团有关。据观察，SPO 含有对人体健康至关重要的 Omega-3 和 Omega-6 长链脂肪酸和甘油三酯。抗氧化活性显示，USAE 的自由基清除率较高（27.46 ± 0.15%），其次是 MWAE（26.63 ± 0.15%）。扫描电子显微镜（SEM）图像显示，USAE 的微观结构破坏了细胞，导致释放出更多的油脂。DSC 热图显示，由于不饱和脂肪酸含量较高，USAE 和 MWAE 的结晶和熔融曲线温度均低于 SXLE（索氏提取）。用 USAE 提取的 SPO 产油量更高，抗氧化能力更强，热性能更好，可用于食品。

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Ultrasound and microwave-assisted extraction of silkworm pupae (Bombyx mori) oil and its quality characterisation

This study aimed to investigate the effect of Ultrasound-Assisted Extraction (USAE) and Microwave-Assisted Extraction (MWAE) methods on the quality parameters and yield of silkworm pupae oil. The selected key independent variables that impact the extraction process, such as power levels, liquid-solid (L/S) ratio, and time for the extraction of SPO (silkworm pupae oil), were optimised. The extracted silkworm pupa oil was further characterised for oil quality, thermal behaviour using DSC (Differential Scanning Calorimeter), colour values and fatty acid profile for its suitability for various food applications. USAE resulted in a maximum oil yield of 36.60 ± 0.20% at 400 W with an L/S ratio of 6 ml/g at 20 min pulsation time. The fatty acid profile of SPO through GC-MS revealed significant amounts of linoleic acid and linolenic acid (6.50% and 67.18%) in USAE, followed by MWAE (34.40 ± 0.20%). Further, the FTIR spectra revealed high-intensity bands ranging between 2300-3000 cm−1, associated with functional groups from long-chain alkyl groups and triglycerides. It was observed that SPO had Omega-3 and Omega-6 long chain fatty acids and triglycerides which are essential for human health. Antioxidant activity exhibited high free radical scavenging in USAE (27.46 ± 0.15%) followed by MWAE (26.63 ± 0.15%). The morphology of SEM images of USAE exhibits microstructural damage to cells resulting in the release of more oil. DSC thermograph displayed that crystallisation and melting curve temperatures for USAE and MWAE were lower than SXLE (soxhlet extraction) alone due to higher amounts of unsaturated fatty acids. SPO extracted using USAE exhibited higher oil yield with significant antioxidant capacity and good thermal properties for its application in food products.

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来源期刊

Journal of Insects as Food and Feed Agricultural and Biological Sciences-Insect Science

CiteScore

7.00

自引率

17.60%

发文量

133

期刊介绍： The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.