TY  - JOUR
A1  - Bußler, Sara
A1  - Rumpold, Birgit A.
A1  - Fröhling, Antje
A1  - Jander, Elisabeth
A1  - Rawel, Harshadrai Manilal
A1  - Schlüter, Oliver K.
T1  - Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment
JF  - Meteoritics & planetary science : journal of the Meteoritical Society
N2  - In this study, the applicability of semi-direct cold atmospheric pressure plasma (CAPP) during postharvest processing of Tenebrio molitor flour is investigated. Besides analyzing the decontamination efficacy, plasma induced impact on techno-functionality, protein solubility, composition and structure was determined and compared to heat induced effects. Following CAPP treatment, the total microbial load of the Tenebrio flour of 7.72 log(10) cfu/g was reduced to 7.10 (1 min), 6.72 (2.5 min), 5.79 (5 min), 5.19 (7.5 min), 521 (10 min) and 4.73 (15 min) log(10) cfu/g. With increasing exposure to CAPP, protein solubility at pH 4 almost linearly decreased to a minimum of 54%. Water binding capacity decreased from 0.79 to 0.64 gwatedg whereas oil binding capacity increased from 0.59 to 0.66 g(oil)/g. Gel electrophoresis revealed a decrease of all protein fractions at pH 4 whereas at pH 10 the band pattern significantly shifted to protein fractions with higher molecular weights. Industrial relevance: Edible insects are rich in valuable protein, fat, fibre, minerals and micronutrients. Although a wide range of species represent a valuable alternative protein source that could contribute to food and feed security, they are industrially hardly exploited. The tailored application of proper processing technologies could lead to novel insect-based high-protein food and feed products with unique functional properties supporting the increase in acceptability among potential consumers. Current research concentrates on developing processing chains including innovative nonthermal approaches. Cold atmospheric pressure plasma (CAPP) has gained attention as an effective technology for the decontamination and modification of fresh and dry agricultural products. In the postharvest chain of edible insects, the application of CAPP could contribute to the development of safe and high-quality insect-based products in the food and feed sector. (C) 2016 Published by Elsevier Ltd.
KW  - Edible insects
KW  - Postharvest processing
KW  - Thermal and nonthermal treatment
KW  - Inactivation
KW  - Decontamination
KW  - Protein functionality and modification
Y1  - 2016
U6  - https://doi.org/10.1016/j.ifset.2016.07.002
SN  - 1466-8564
SN  - 1878-5522
VL  - 36
SP  - 277
EP  - 286
PB  - Elsevier
CY  - Oxford
ER  -