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    Emulsifiers from mealworm

    Year: 2023

    Journal: Food Hydrocolloids, Volume 143, 2023-10-01, page 108877

    Authors: Lytridou, Christina C.; Katsigianni, Georgia; Vardouli, Flora; Proestos, Charalampos; Velopoulos, Ioannis; Antoniadou, Maria D.; Georgiou, Despina; Kalogianni, Eleni P.; Elayeb, Rania; Pan, Weichun; Ritzoulis, Christos

    Keywords: Emulsifier; Emulsion; Insect food; Mealworm; Size exclusion chromatography

    Aqueous extracts obtained from the larvae of Tenebrio molitor (“mealworms”) have been used as sole emulsifiers for oil–in–water emulsions. For an oil volume fraction of 0.2, they produced coalescence-stable droplets of a few μm at a minimal concentration of 1 g dL−1 and flocculated systems at higher concentrations. Size exclusion chromatography showed that the extracts consist of a polysaccharidic and a proteinic macromolecular population, and of smaller molecules; SDS-displacement experiments showed that proteins are found to be the main component that adsorbs and stabilizes the oil–in–water interfaces. This is verified by interfacial measurement experiments. Removal of the smaller molecules produced efficient emulsifiers without flocculation, suggesting that the latter is due to electrostatic phenomena, rather than depletion. The zeta potential of this purified extract was very sensitive to pH changes between 6 and 7, allowing for specialized/pH-sensitive uses. The results suggest that mealworm extracts show potential as emulsifiers without the need of further purification (e.g. protein isolation), and can lead to high added-value products, while avoiding the consumers’ subconscious connection of these ingredients to their original sources.
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