Encapsulation of house fly larvae (Musca domestica) meal by ionic gelation as a strategy to develop a novel nutritive food ingredient with improved aroma and appearance. (15th June 2022)

• Record Type: Journal Article
• Authors: Sánchez, Manuel; Villamizar-Sarmiento, María Gabriela; Harmsen, Iliak; Valdés, Fabrizzio; Villanueva, Valeria; Ceballos, Ricardo; Wacyk, Jurij; Oyarzun-Ampuero, Felipe; Valenzuela, Carolina
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 163(2022)
• Publication Date: 2022-06-15
• Subjects: House fly larvae -- Protein -- Encapsulation -- Alginate-bead -- Volatile compound; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113597
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The objective of this study was to develop and encapsulate house fly larvae meal (FLM) by ionic gelation to obtain a novel nutritive food ingredient with improved aroma and appearance. Calcium-alginate beads were prepared by ionic gelation with different concentrations of FLM (0, 0.5, 1, 2, 4 and 8% w/v). FLM-beads presented spheroidal shape with sizes ranged 1700–2250 μm. Ionic gelation technique demonstrated be a good strategy to entrap FLM as observed by electronic microscopy-energy dispersive X-ray spectrometry studies. The inclusion of FLM in calcium-alginate beads allows to conserve a high content of protein (24% with high content of essential amino acids), lipids (13% with a 68% of unsaturated fatty acids) and high antioxidant capacity (1235–6903 μmol TE/100 g). In addition, the use of alginate as encapsulating material improves aroma of FLM-beads, reducing unpleasant volatiles (only 4 of the 14 volatiles present in FLM were found in the FLM-beads). Finally, microbiological assays indicate that FLM-beads could be considered as ready-to-eat food ingredients. Based on these results, FLM-beads could become a potential food ingredient with high nutritional quality. In addition, the encapsulation of FLM allowed to improve aroma and appearance of FLM, which would be better accepted by the population. Highlights: Encapsulated house fly larvae meal was by prepared by ionotropic gelation. FLM-beads were spheroids with size from 1700–2250 μm. FLM-beads were rich in proteins (2.5–27%) and lipids (13.3%), mainly polyunsaturated (68%). Encapsulation reduced FLM's volatile compounds.