Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid

The fat of Hermetia illucens larvae (black soldier fly, BSFL) is a rich source of lauric acid (LA), and its free fatty acid (FFA) form holds valuable potential for applications in food, feed, pharmaceuticals, or cosmetics. This study aimed to establish specific processing conditions of BSFL that nat...

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Detalles Bibliográficos
Autores: Hurtado-Ribeira, R., Franc, Á., Martín García, Diana
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universidad Autónoma de Madrid
Repositorio:Biblos-e Archivo. Repositorio Institucional de la UAM
Idioma:inglés
OAI Identifier:oai:dnet:biblosearchi::0e6192aa835ae963b50100112799ab3d
Acceso en línea:https://hdl.handle.net/10486/774940
https://dx.doi.org/10.1163/23524588-00001146
Access Level:acceso abierto
Palabra clave:Drying
edible insects
free fatty acids
lipolysis
slaughtering
Física
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spelling Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acidHurtado-Ribeira, R.Franc, Á.Martín García, DianaDryingedible insectsfree fatty acidslipolysisslaughteringFísicaThe fat of Hermetia illucens larvae (black soldier fly, BSFL) is a rich source of lauric acid (LA), and its free fatty acid (FFA) form holds valuable potential for applications in food, feed, pharmaceuticals, or cosmetics. This study aimed to establish specific processing conditions of BSFL that naturally promote lipolysis, resulting in a high free LA (FLA) rich oil. Freezing was used for slaughtering, with different times of frozen storage (1, 7 and 14 d). Then, thermal (oven-drying) and non-thermal (freeze-drying) drying processes were compared. Additionally, the impact of 24 h restrictive vs non-restrictive feeding before slaughtering was tested. Free acidity, free fatty acid profile, lipid oxidation (peroxide value, PV; TBARs test) and antioxidant activity (DPPH test) were measured at days 0 and 30 of processing. Freeze-dried samples exhibited higher free acidity (42%) compared to oven-drying (4%), progressively increasing with frozen storage (24% at day 1 vs 51% at day 14). A restricted diet caused up to 60% free acidity. Nevertheless, the FFA profile was similar for both diet conditions, with LA as the major FFA (41% of total FFAs and 27% of total fat). After 30 days of storage, free acidity approached 70%. Oven-drying caused the highest PV (4.5 mEqO2/kg), especially after 14 d of frozen storage (>5.0 mEqO2/kg) and under restricted diet (6.1 mEqO2/kg). Conversely, freeze-drying maintained the lowest PV in all cases (0.6 mEqO2/kg). TBARs values mirrored the PV pattern. Antioxidant capacity was lower for freeze-drying compared to oven-drying (46% and 71%, respectively), regardless of frozen storage. Irrespective of the drying method, worse antioxidant activity was observed after restrictive diet. After 30 days of storage, the antioxidant activity decreased for all samples. The proposed strategy of freezing slaughtering, followed by frozen storage and freeze-drying offers a promising approach to naturally obtain a FLA-rich product from BSFLThis research was funded by the Spanish National Plans of Aquaculture of the Ministry of Agriculture, Fisheries and Food, project ACUINSECT (Optimization of insect flours as sustainable ingredient for aquaculture feed) with the support of the European Maritime and Fisheries Fund (FEMP).We thank Entomo Agroindustrial for kindly supply the live BSFL larvaeWageningen Academic PublishersDepartamento de Química Física AplicadaFacultad de Ciencias20242024-09-18research articlehttp://purl.org/coar/resource_type/c_2df8fbb1VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10486/774940https://dx.doi.org/10.1163/23524588-00001146reponame:Biblos-e Archivo. Repositorio Institucional de la UAMinstname:Universidad Autónoma de MadridInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Attribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:dnet:biblosearchi::0e6192aa835ae963b50100112799ab3d2026-06-23T12:46:27Z
dc.title.none.fl_str_mv Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
title Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
spellingShingle Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
Hurtado-Ribeira, R.
Drying
edible insects
free fatty acids
lipolysis
slaughtering
Física
title_short Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
title_full Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
title_fullStr Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
title_full_unstemmed Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
title_sort Freezing storage combined with freeze-drying of black soldier fly (Hermetia illucens) larvae to produce oil rich in free lauric acid
dc.creator.none.fl_str_mv Hurtado-Ribeira, R.
Franc, Á.
Martín García, Diana
author Hurtado-Ribeira, R.
author_facet Hurtado-Ribeira, R.
Franc, Á.
Martín García, Diana
author_role author
author2 Franc, Á.
Martín García, Diana
author2_role author
author
dc.contributor.none.fl_str_mv Departamento de Química Física Aplicada
Facultad de Ciencias
dc.subject.none.fl_str_mv Drying
edible insects
free fatty acids
lipolysis
slaughtering
Física
topic Drying
edible insects
free fatty acids
lipolysis
slaughtering
Física
description The fat of Hermetia illucens larvae (black soldier fly, BSFL) is a rich source of lauric acid (LA), and its free fatty acid (FFA) form holds valuable potential for applications in food, feed, pharmaceuticals, or cosmetics. This study aimed to establish specific processing conditions of BSFL that naturally promote lipolysis, resulting in a high free LA (FLA) rich oil. Freezing was used for slaughtering, with different times of frozen storage (1, 7 and 14 d). Then, thermal (oven-drying) and non-thermal (freeze-drying) drying processes were compared. Additionally, the impact of 24 h restrictive vs non-restrictive feeding before slaughtering was tested. Free acidity, free fatty acid profile, lipid oxidation (peroxide value, PV; TBARs test) and antioxidant activity (DPPH test) were measured at days 0 and 30 of processing. Freeze-dried samples exhibited higher free acidity (42%) compared to oven-drying (4%), progressively increasing with frozen storage (24% at day 1 vs 51% at day 14). A restricted diet caused up to 60% free acidity. Nevertheless, the FFA profile was similar for both diet conditions, with LA as the major FFA (41% of total FFAs and 27% of total fat). After 30 days of storage, free acidity approached 70%. Oven-drying caused the highest PV (4.5 mEqO2/kg), especially after 14 d of frozen storage (>5.0 mEqO2/kg) and under restricted diet (6.1 mEqO2/kg). Conversely, freeze-drying maintained the lowest PV in all cases (0.6 mEqO2/kg). TBARs values mirrored the PV pattern. Antioxidant capacity was lower for freeze-drying compared to oven-drying (46% and 71%, respectively), regardless of frozen storage. Irrespective of the drying method, worse antioxidant activity was observed after restrictive diet. After 30 days of storage, the antioxidant activity decreased for all samples. The proposed strategy of freezing slaughtering, followed by frozen storage and freeze-drying offers a promising approach to naturally obtain a FLA-rich product from BSFL
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-09-18
dc.type.none.fl_str_mv research article
http://purl.org/coar/resource_type/c_2df8fbb1
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/10486/774940
https://dx.doi.org/10.1163/23524588-00001146
url https://hdl.handle.net/10486/774940
https://dx.doi.org/10.1163/23524588-00001146
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wageningen Academic Publishers
publisher.none.fl_str_mv Wageningen Academic Publishers
dc.source.none.fl_str_mv reponame:Biblos-e Archivo. Repositorio Institucional de la UAM
instname:Universidad Autónoma de Madrid
instname_str Universidad Autónoma de Madrid
reponame_str Biblos-e Archivo. Repositorio Institucional de la UAM
collection Biblos-e Archivo. Repositorio Institucional de la UAM
repository.name.fl_str_mv
repository.mail.fl_str_mv
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