Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation
Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002673 |
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| author | L.J.H. Sweers M. Mishyna L.M. Ahrné R.M. Boom V. Fogliano T. Patra C.M.M. Lakemond J.K. Keppler |
| author_facet | L.J.H. Sweers M. Mishyna L.M. Ahrné R.M. Boom V. Fogliano T. Patra C.M.M. Lakemond J.K. Keppler |
| author_sort | L.J.H. Sweers |
| collection | DOAJ |
| description | Insect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored.Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0–450 kJ/kg). Microbial inactivation (aerobes, anaerobes, yeasts, and moulds), temperature changes, protein solubility, protein structure (SDS-PAGE and FTIR), and endogenous protease activity were assessed.For both insect species, high-intensity PEF (>150 kJ/kg) achieved up to 5 log microbial reduction, but increased temperatures up to 75 °C, altering protein structure. Low-intensity PEF did not affect protein conformation and protease activity, but was not effective in microbial inactivation (<1 log reduction).We conclude that while PEF can effectively inactivate microorganisms, it cannot be considered a non-thermal method for the present sample conditions due to the temperature increase at higher intensities. PEF could be well-suitable for incorporation in hurdle techniques, such as combinations with moderate heating. Future research should investigate synergistic effects of PEF, also for using alternative PEF set-ups, with other mild processing techniques for effective microbial inactivation while preserving native protein structure. Furthermore, optimal PEF intensities for enhanced protein solubility should be explored. |
| format | Article |
| id | doaj-art-c1bbe092896d486dbbdbe77a0a4cc6f7 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-c1bbe092896d486dbbdbe77a0a4cc6f72024-12-05T05:21:27ZengElsevierCurrent Research in Food Science2665-92712025-01-0110100940Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivationL.J.H. Sweers0M. Mishyna1L.M. Ahrné2R.M. Boom3V. Fogliano4T. Patra5C.M.M. Lakemond6J.K. Keppler7Food Process Engineering Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the Netherlands; Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the NetherlandsFood Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the NetherlandsDepartment of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, DenmarkFood Process Engineering Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the NetherlandsFood Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the NetherlandsDepartment of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958, Frederiksberg C, DenmarkFood Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the Netherlands; Corresponding author. P.O. Box 17, 6700, AA Wageningen, the Netherlands.Food Process Engineering Group, Wageningen University and Research, P.O. Box 17, 6700, AA Wageningen, the NetherlandsInsect-based food ingredients are emerging as sustainable protein sources, but their production requires ensuring microbial safety and inactivation of endogenous enzymes to avoid undesirable proteolysis, without compromising protein structure. While traditional thermal processing affects the protein structure, the potential of pulsed electric field (PEF) technology to inactivate microorganisms in lesser mealworm and house cricket slurries at pH 3 while simultaneously retaining the native protein structure is yet unexplored.Lesser mealworm and house cricket slurries at pH 3 were subjected to continuous and batch PEF treatments with varying intensities (0–450 kJ/kg). Microbial inactivation (aerobes, anaerobes, yeasts, and moulds), temperature changes, protein solubility, protein structure (SDS-PAGE and FTIR), and endogenous protease activity were assessed.For both insect species, high-intensity PEF (>150 kJ/kg) achieved up to 5 log microbial reduction, but increased temperatures up to 75 °C, altering protein structure. Low-intensity PEF did not affect protein conformation and protease activity, but was not effective in microbial inactivation (<1 log reduction).We conclude that while PEF can effectively inactivate microorganisms, it cannot be considered a non-thermal method for the present sample conditions due to the temperature increase at higher intensities. PEF could be well-suitable for incorporation in hurdle techniques, such as combinations with moderate heating. Future research should investigate synergistic effects of PEF, also for using alternative PEF set-ups, with other mild processing techniques for effective microbial inactivation while preserving native protein structure. Furthermore, optimal PEF intensities for enhanced protein solubility should be explored.http://www.sciencedirect.com/science/article/pii/S2665927124002673Lesser mealwormHouse cricketMild processingMicrobial inactivationSecondary protein structure |
| spellingShingle | L.J.H. Sweers M. Mishyna L.M. Ahrné R.M. Boom V. Fogliano T. Patra C.M.M. Lakemond J.K. Keppler Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation Current Research in Food Science Lesser mealworm House cricket Mild processing Microbial inactivation Secondary protein structure |
| title | Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation |
| title_full | Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation |
| title_fullStr | Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation |
| title_full_unstemmed | Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation |
| title_short | Pulsed electric field processing of edible insect slurries induces thermally-assisted microbial inactivation |
| title_sort | pulsed electric field processing of edible insect slurries induces thermally assisted microbial inactivation |
| topic | Lesser mealworm House cricket Mild processing Microbial inactivation Secondary protein structure |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002673 |
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