杀干方法对黑兵蝇油理化及功能特性的影响

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Guliz Haskaraca , Ezgi İnal , Gizem Melissa Erdem , Esma Nur Recalar , Gamze Guney Eskiler , Abdil Ozdemir , Semanur Yildiz , Tamer Calikoglu , Zehra Ayhan
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引用次数: 0

摘要

黑虻幼虫(BSFL)是一种很有前途的富含脂肪的功能性食品原料。本研究旨在评价不同的杀菌(焯水或冷冻)和干燥(烘箱、微波或冷冻干燥)方法对冷溶剂提取BSFL油的理化和生物学特性的影响。采用不同的灭杀(焯水、冷冻)和干燥(烘箱、微波、冷冻干燥)方法,然后进行冷溶剂提取。月桂酸为主。冻干样品的游离脂肪酸含量最高(55.8-69.1 %),微波和烤箱干燥样品的游离脂肪酸含量较低(0.6-2.6 %)。FTIR显示冻干油水解,酯峰减少(1740 cm−1),酸峰增加(1720 cm−1)。所有TBARS值均低于0.03 mg MDA/kg,表明氧化程度较低。冻干油的抗氧化活性最高。BSFLO (B-OD、B-MWD和F-OD)部分抑制MCF-7细胞增殖,浓度为25 μg/mL。加工在塑造BSFLO的质量中起着关键作用,这表明了它的潜在用途。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Impact of killing and drying methods on physicochemical and functional properties of black soldier fly larvae (BSFL) oil

Impact of killing and drying methods on physicochemical and functional properties of black soldier fly larvae (BSFL) oil

Impact of killing and drying methods on physicochemical and functional properties of black soldier fly larvae (BSFL) oil
Black soldier fly larvae (BSFL) are a promising fat-rich alternative as a functional food ingredient. This study aimed to evaluate how different killing (blanching or freezing) and drying (oven, microwave, or freeze-drying) methods influence physicochemical and biological properties of cold solvent-extracted BSFL oil. Larvae were subjected to different killing (blanching, freezing) and drying (oven, microwave, freeze-drying) methods, followed by cold solvent extraction. Lauric acid was predominant. Freeze-dried samples exhibited highest free fatty acid content (55.8–69.1 %), while microwave and oven-dried samples showed lower values (0.6–2.6 %). FT-IR indicated hydrolysis in freeze-dried oils, with reduced ester (1740 cm−1) and increased acid (1720 cm−1) peaks. All TBARS values remained below 0.03 mg MDA/kg, indicating low oxidation. Antioxidant activity was highest in freeze-dried oils. BSFLO (B-OD, B-MWD and F-OD) partially inhibited proliferation of MCF-7 cells, at 25 μg/mL. Processing plays a key role in shaping BSFLO's quality, indicative of its potential use.
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来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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