Insects as novel food ingredient Anne Louise Dannesboe Nielsen Team manager Food technology, DTI Insects in the food chain, Turku, 29/8-2017 Agenda About DTI food technology Insect as food Insects as ingredients Functional properties of food ingredients from insects Purification methods R&D project: InValuable 1
DTI - Food Technology Knowledge of chemistry, microbiology and sensory as well as technology and regulatory issues Focus on Product and process development Analysis and characterization Sensory and consumer tests Regulatory R&D collaborations with costumers and universities Whole insects 2
Insects as ingredients Drying and grinding Insectmeal Insects Fat/ fatty acids Extraction and purification technologies Vitamins Emulsifiers Minerals Chitosan Bioactive components Insect meal Drying and grinding Applicable directly as protein source in bread, flour mixtures, processed foods Versatile Cheap production, low-price market More sustainable source of protein meal than soy Insectmeal 3
Protein purification Industrial processes fully adaptable Other ingredients/grades may be achived Needs optimisation Purification and characterisation of water-soluble proteins based on Expanded Bed Adsorption (EBA) chromatography for food application Project: Natural ingredients and green energy with sustainable separation technologies, 2011-2014, Innovation Consortium Ministry of Science and Innovation. 4
Characterization of protein for food ingredients Beside nutritional value Water binding capacity Oil binding capacity Viscosity Solubility/re-solubility Particle size Zeta potential (electrical charge) Foaming capacity/stability Emulsion capacity/stability Gel strength (Bloom test) Particle shape (morphology) We re looking for novel fuctionality Analysis Water binding capacity; Oil binding capacity; Emulsion capacity and stability; Emulsion stirring power; Foaming. Processed meal from lesser mealworm Defatted/non-defatted Preliminary studies by Dalius Kaselis 5
Water binding 1. 2 g of the insect flour in 16 ml distilled water. 2. Into half of the samples 2 g of salt (Sodium chloride, >99%) => Samples were stirred for 15 min. 4. Afterwards, samples were vortexed for 1 hour every 10 minutes for 10 sec each. 300 5. Some samples kept at 50 C 250 5. Centrifugation for 15 min, 200 2000 rpm, 20 C 150 100 6. Dry matter analysis: 50 water-uptake determined Percentage 0 no salt, room temp no salt, 50 C salt, room salt, 50 C temp N1 N2 N3 N4 S5 S6 S3 S4 Preliminary studies by Dalius Kaselis Oil binding capacity 1. 2 g of the insect flour added to 16 ml of rapseed oil. 2. Same procedure as water binding: Samples vortexed for 1 hour (10 sec/10 min), some samples kept af 50 C temperature. 3. Followed by centrifugation 4. Filtration 165 160 Percentage 155 150 145 140 O5 O6 O7 O8 135 130 room temp 50 C temp Preliminary studies by Dalius Kaselis 6
Emulsion capacity and stability 1. 8 samples with different weight of insect flour in 10 ml of water. 2. Samples were stirred for 24 hours 4. After stirring, 10 ml of rapseed oil was added and dispersed for 5 min, 20 000 rpm ultra-turrax 5. Centrifugation for 5 min 6. Measuring height of emulsion layer and total amount. Preliminary studies by Dalius Kaselis Emulsion stirring power 1. 6 emulsions created as abovementioned 2. Dispersed for 5 min, at 20 000 rpm, 16 000 rpm and 10 000 rpm (doublets). 3. Measuring height of emulsion layer and total amount. 10 000 rpm Preliminary studies by Dalius Kaselis 16 000 rpm 20 000 rpm 7
Foaming 1. 4 samples of insect flour (0,5;1;1,5;2,5g) and 50 ml water 2. Samples were stirred for 24 hours 3. After stirring dispersed for 5 min, 20 000 rpm 4. Measuring height of the foam. Tube number Before stirring After stirring F1 23,8 23,97 F2 12,83 12,98 F3 14,55 15,06 F4 10,39 11,36 F5 13,77 13,81 F6 13,99 14,07 F7 13,53 13,54 F8 13,02 13,04 Foams were very little, not stable => is not characteristic for this kind of powder from insects. Preliminary studies by Dalius Kaselis Functional properties - Example of rapeseed cake protein fractions Protein fraction Water absorption Fat absorption Foaming properties Gelling ability ph 4 NO YES (500%) Initial increase 400% Low gel strength Freeze dried powder of fraction 1 -Napin ph 7 NO Stability Unstable ph4 Stable ph7 Increase with increase in ph ph 4 NO YES (500%) Initial increase 400% Higher gel strength Freeze dried powder of fraction 2 (broad range of soluble protein) ph 7 YES (200%) Stability Unstable ph4 Stable ph7 Increase with increase in ph 8
Lipid/fatty acid purification By-product when de-fatting protein or fiber fractions Possible to purify further to increase value Fat/ fatty acids Processing of high-value oils Example of short-path distillation Functional ingredients Filtration Enzymatic digestion Prefractionation Filtration Final standardization Clarifying Fatty acids Pure highvalue oils High-value oil mixtures Pre-treatment Fractionation Post-treatment Project: Pilot plant for environmentally friendly animal by-products industries; Pilot ABP, FP7, 2014-2017 Fat/ fatty acids 9
Lipid extraction Lipid extraction procedures Screening of different methods Optimization of selected methods Protein analysis Lipid fractionation Isolate interesting fatty acids (e.g. omega-3 fatty acids) Separate saturated- from unsaturated fatty acids Short path destillation Crystallization Etc. Preliminary studies by Simon Hviid Fat/ fatty acids Optimization of extraction method Screening for optimum ratios of solvents Identifying peaks Analyzing and explaining the behaviour (trying to) Determine if the behaviour is typical to the method, the solvent or the product 85% Lipid extraction methods Amount of fat extracted [%] 80% 75% 70% 65% 60% 55% Method 1 Method 2 Preliminary studies by Simon Hviid 50% 0,00 0,50 1,00 1,50 2,00 2,50 Dilution ratio Fat/ fatty acids 10
Microencapsulation as a means of protecting functional proteins and oils Protection against degradation by oxygen, light, ph -> increased stability Easier storage, transportation and incorporation into food products Conversion of water-immiscible oil into water-dispersible powder Control of available amount of compound Controlled release Protective matrix Oil or protein ph/light/heat Fat/ fatty acids Example of microencapsulation as a means of protecting proteins and oils Fat/ fatty acids 11
Functional ingredients Emulsifiers Foaming agents Baking additives Egg-replacers Possible to engineer or optimise to specific applications Emulsifiers Functional ingredients Often by-products from extraction of major components (lipids or proteins) Emulsifiers Mono- and diglycerides Gums/lecithine/phospholipids Gelling agents Emulsifiers 12
Other ingredients Minerals Essential in food From natural (insect) source Chitosan Processing to high-value products Glucosamine (dietary supplement), chitin, medical devices etc. In competition with cheap chitosan from crustaceans Vitamins B1, B2, B12, A, E Based on insect diet and type Bioactive components Antimicrobials? Antioxidants? Minerals Chitosan Vitamins Bioactive components InValuable R&D project WP1: Optimization of mealworm production (T. molitor and A. diaperinus) WP2: Nutritional assessment of selected by-products Preventing mealworm diseases WP3: Automation of production WP4: Development of processing 13
InValuable R&D project WP5: Feed/Food safety WP6: Feed Application Feeding trials going on WP7: Food Application Protein and lipid characterization WP8: Influencing the market Thank you for your attention! Feel free to contact me for further information Anne Louise Dannesboe Nielsen aln@dti.dk +45 7220 2455 14
Questions? 15