Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions

[Display omitted] •Microfluidics enables analysis of droplet coalescence in real time.•Lesser mealworm protein stabilizes emulsions like whey protein at short time-scales.•Coalescence increases with low protein, high oil, acidic pH, and short adsorption.•Dimer formation was predominant during drople...

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Published in:Food research international 2023-10, Vol.172, p.113100-113100, Article 113100
Main Authors: Jayakumar, Jitesh, Ballon, Aurélie, Pallarès, Jordi, Vernet, Anton, de Lamo-Castellví, Sílvia, Güell, Carme, Ferrando, Montserrat
Format: Article
Language:English
Subjects:
Droplet coalescence
Emulsion stability
Insect protein
Microfluidics
Oil-in-water emulsion
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Summary:[Display omitted] •Microfluidics enables analysis of droplet coalescence in real time.•Lesser mealworm protein stabilizes emulsions like whey protein at short time-scales.•Coalescence increases with low protein, high oil, acidic pH, and short adsorption.•Dimer formation was predominant during droplet coalescence. Dairy proteins are commonly used to stabilize oil-in-water (O/W) emulsions, which can be replaced by other sustainable sources of proteins, such as insects. This study investigated the potential of lesser mealworm protein concentrate (LMPC) as a sustainable alternative to whey protein isolate (WPI) in stabilizing oil-in-water (O/W) emulsions using microfluidics. The frequency of coalescence (Fcoal) was calculated using images of emulsion droplets obtained near the inlet and outlet of the coalescence channel. The stability of O/W emulsions, produced using sunflower oil (SFO) or hexadecane and stabilized with varying concentrations of LMPC and WPI (0.02% to 0.0005% w/v), was compared under controlled conditions. The dispersed phase fraction (5.3%-14.3% v/v), protein adsorption time onto oil droplets (0.0398–0.158 s), and pH (pH = 3 and pH = 7) were also studied. Fcoal was greatest (0.42 s−1) when the protein concentration was lowest (0.0005%), the oil percentage was highest (14.3%), the adsorption period was shortest (0.0398 s), and the pH was 3. Droplet diameters did not vary significantly, with values between 55 and 118 μm, across protein concentrations or adsorption periods, but a rise in oil fraction resulted in a substantial increase in droplet diameters. Increases in protein content, adsorption duration, and oil percentage all resulted in increased stability (reduction of Fcoal). While LMPC and WPI showed similar results in microfluidic experiments and other test conditions, further research is needed to verify LMPC's efficacy as a replacement for WPI in food emulsification. Nonetheless, the findings suggest that LMPC has potential as a substitute for WPI in this application.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2023.113100