NONTHERMAL TECHNOLOGIES AFFECTS THE TECHNO-FUNCTIONAL PROPERTIES OF CRICKET PROTEIN CONCENTRATE

Edible insects are a source of proteins typically processed using high temperatures, which can cause undesired effects on the protein’s properties. Nonthermal technologies, like ultrasound (US), pulsed electric fields (PEF), and high pressure (HP), can assist in the extraction and improve protein properties. This study compared the effects of US, PEF, and HP-assisted extractions on the techno-functional properties of cricket (Gryllus assimilis) protein concentrate. Crickets were homogenized with 0.025 M NaOH solution (1:6), then treated with US (20 kHz frequency, 200 W power, pulse mode 30 s on/off, 14 min), PEF (2.2 kV/cm, 800 pulses of 18 µs), and HP (200 MPa, 9 min). A control alkaline extraction (cricket:water, 1:6, pH 10, stirred 400 rpm, 1 h) was performed for comparison. The resulting slurries were centrifuged, and the supernatants were freeze-dried. Comparing to control, US caused an increase in protein solubility at both acidic (pH<4.5) and alkaline (pH>7) conditions, and an improvement in water retention (+33%) and foaming capacity (+36%) and stability after 3 h (+344%). HP enhanced oil retention (+15%), emulsion capacity (+4%), and gel formation (+17%). Meanwhile, PEF increased foaming capacity (+30%) and stability after 3 h (+322%). These nonthermal technologies can assist the extraction of insect proteins and induce changes in their techno-functional properties. Thus, these technologies have the potential to facilitate the production of protein concentrates with tailored properties adapted to the requirements of the food industry.