Effect of physical and enzymatic pre-treatment on the nutritional and functional properties of fermented beverages enriched with cricket proteins

Dridi, Chaima; Millette, Mathieu; Aguilar-Uscanga, Blanca Rosa; Manus, Johanne; Salmieri, Stéphane et Lacroix, Monique ORCID: https://orcid.org/0000-0002-2042-4033 (2021). Effect of physical and enzymatic pre-treatment on the nutritional and functional properties of fermented beverages enriched with cricket proteins Foods , vol. 10 , nº 10. pp. 1-20. DOI: 10.3390/foods10102259.

Prévisualisation

PDF - Version publiée Disponible sous licence Creative Commons Attribution. Télécharger (2MB) | Prévisualisation

Résumé

The aim of this study was to evaluate the effects of γ-irradiation (IR), ultrasound (US), and combined treatments of ultrasound followed by γ-irradiation (US-IR), ultrasound followed by enzymatic hydrolysis with and without centrifugation (US-E and US-EWC, respectively), and ultrasound followed by γ-irradiation and enzymatic hydrolysis (US-IRE), on the digestibility and the nutritional value of fermented beverages containing probiotics. Results showed that US (20 min), IR (3 kGy) and US-IR (tUS = 20 min, dose = 3 kGy) treatments raised protein solubility from 11.5 to 21.5, 24.3 and 29.9%, respectively. According to our results, these treatments were accompanied by the increased amount of total sulfhydryl groups, surface hydrophobicity and changes to the secondary structure of the proteins measured by Fourier-transform infrared spectroscopy (FTIR). Fermented probiotic beverages, non-enriched (C) and enriched with untreated (Cr) or treated cricket protein with combined treatments were also evaluated for their in vitro protein digestibility. Results showed that the soluble fraction of US-IRE fermented beverage had the highest digestibility (94%) as compared to the whole fermented tested beverages. The peptides profile demonstrated that US-IRE had a low proportion of high molecular weight (MW) peptides (0.7%) and the highest proportion of low MW peptides by over 80% as compared to the other treatments. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Type de document:	Article
Mots-clés libres:	Cricket Proteins; Digestibility; Enzymatic Hydrolysis; Fermentation; Irradiation; Ultrasound.
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	22 juin 2022 19:28
Dernière modification:	22 juin 2022 19:28
URI:	https://espace.inrs.ca/id/eprint/12330

Gestion Actions (Identification requise)

Modifier la notice