CAN X-RAY IRRADIATION AFFECT THE TECHNO-FUNCTIONAL PROPERTIES OF DEFATTED CERATITIS CAPITATA FLOUR?

The growing demand for sustainable protein ingredients has driven the search for alternative protein sources for food applications. Ceratitis capitata has recently emerged as a promising insect-derived protein ingredient; however, information regarding its techno-functional properties and their response to X-ray irradiation remains scarce. This study investigated the centesimal composition of defatted C. capitata flour and evaluated the effects of X-ray irradiation on its techno-functional properties. The centesimal composition of the flour revealed 39.95% protein, 2.83% lipids, 12.67% moisture, 7.59% ash, and 36.96% carbohydrates. Defatted flour samples were irradiated at 1, 5, and 10 kGy using a RadSource RS-420 XL self-shielded X-ray irradiator. Water Holding Capacity (WHC), Oil Holding Capacity (OHC), Foaming Capacity (FC), Foaming Stability (FS), Emulsifying Activity Index (EAI), and Emulsifying Stability Index (ESI) were determined, and the results were analyzed by one-way ANOVA followed by Tukey's multiple comparison test (p < 0.05). WHC was the only property significantly affected by X-ray irradiation, with values ranging from 1.93 to 1.98 g g⁻¹ across the treatments. No significant differences (p > 0.05) were observed for OHC, FC, FS, EAI, or ESI, indicating that these techno-functional properties remained unchanged after irradiation under the evaluated processing conditions tested. Overall, X-ray irradiation preserved the techno-functional performance of defatted C. capitata flour, supporting its application as a non-thermal processing technology without compromising its technological functionality. Near-Infrared (NIR) and Fourier-Transform Infrared (FTIR) spectroscopy will be employed to investigate the structural changes induced by X-ray irradiation and their relationship with the techno-functional properties of insect proteins.