Dridi, Chaima; Millette, Mathieu; Aguilar-Uscanga, Blanca Rosa; Salmieri, Stéphane et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2022).
Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates
Food and Bioprocess Technology
, vol. 15
.
pp. 2587-2600.
DOI: 10.1007/s11947-022-02900-6.
Résumé
Cricket proteins were hydrolyzed and fermented with probiotic bacteria for the development of a nutraceutical beverage
enriched with high nutritional value of cricket protein hydrolysates (CPH) and probiotics. Physicochemical, nutritional and
microbiological quality of the CPH-based beverage having a total protein content of 13% was evaluated during 5 months
of storage at 4 °C. Also, the effect of the beverage enrichment and fermentation was compared to non-enriched and nonfermented beverages. Results showed that the enrichment with CPH increased the viscosity, reduced the pH and increased
the titratable acidity accompanied by the maintenance of a high concentration of viable probiotics compared to the nonenriched beverage with 8.45 log/mL after 5 months. Fermentation affected slightly the color parameters over time. Also, the
fermented CPH showed a high content of low molecular weight (LMW) peptides < 260 Da which were continuously formed
during storage to reach a percentage of 74.7% compared to 59.9% for the non-enriched ones. Moreover, probiotics presented
a high resistance to the in vitro gastrointestinal conditions mainly for the CPH-enriched beverage which showed a survival
rate of 83% of viable probiotics after 5 months. The sensory analysis of beverages showed that the CPH-based beverage was
particularly appreciated for its texture and color, compared to its non-enriched counterpart.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Fermentation; Storage period; Cricket protein hydrolysates; Probiotics; Quality evaluation; Stability |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 15 oct. 2025 06:51 |
| Dernière modification: | 15 oct. 2025 06:51 |
| URI: | https://espace.inrs.ca/id/eprint/16695 |
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