{"title":"杀干方法对黑兵蝇油理化及功能特性的影响","authors":"Guliz Haskaraca , Ezgi İnal , Gizem Melissa Erdem , Esma Nur Recalar , Gamze Guney Eskiler , Abdil Ozdemir , Semanur Yildiz , Tamer Calikoglu , Zehra Ayhan","doi":"10.1016/j.foodchem.2025.144978","DOIUrl":null,"url":null,"abstract":"<div><div>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<sup>−1</sup>) and increased acid (1720 cm<sup>−1</sup>) 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.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"489 ","pages":"Article 144978"},"PeriodicalIF":9.8000,"publicationDate":"2025-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Impact of killing and drying methods on physicochemical and functional properties of black soldier fly larvae (BSFL) oil\",\"authors\":\"Guliz Haskaraca , Ezgi İnal , Gizem Melissa Erdem , Esma Nur Recalar , Gamze Guney Eskiler , Abdil Ozdemir , Semanur Yildiz , Tamer Calikoglu , Zehra Ayhan\",\"doi\":\"10.1016/j.foodchem.2025.144978\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>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<sup>−1</sup>) and increased acid (1720 cm<sup>−1</sup>) 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.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"489 \",\"pages\":\"Article 144978\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-05-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0308814625022290\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814625022290","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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.
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.