Banca de DEFESA: DAYANE SOUZA BARBOSA VIANA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : DAYANE SOUZA BARBOSA VIANA
DATE: 11/10/2024
TIME: 14:00
LOCAL: https://meet.google.com/zxy-wyor-jmz
TITLE:

"IMPACTO DE DIFERENTES PROCESSAMENTOS NA FRAÇÃO E RECUPERAÇÃO PROTEICA E OBTENÇÃO DE CONCENTRADO PROTEICO DA LARVA DA HERMETIA ILLUCENS (L) (DIPTERA: STRATIOMYIDAE) DE MODO ÚMIDO E SEU POTENCIAL TECNO-FUNCIONAL."

KEY WORDS:

edible insect, wet processing, protein concentrate, techno-functional capacity.

PAGES: 111
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Produtos de Origem Animal
SUMMARY:

he larva of Hermetia illucens (L.) stands out as one of the most promising options for the inclusion of edible insects in the food industry, due to its high crude protein content, balanced amino acid profile and potential for sustainable farming. The protein extraction process involves several steps, including pretreatment, drying, degreasing, solubilization, precipitation and purification, each with different methods that impact the quality of the final raw material. In addition, techno-functional attributes, such as foaming, emulsification, solubility and water and oil retention capacity, are essential to define its application. Thus, the literature review of the present study aims to present the various phases involved in obtaining protein concentrate from the larva of the Black Soldier Fly, in addition to discussing how these steps influence the final protein fraction and techno-functional properties. The studies analyzed demonstrate that variations in extraction methodologies result in significant changes in the protein fraction and in the techno-functional capabilities, highlighting the larva as a promising raw material for the production of protein concentrates with high yield, purity and diverse applications. Population growth demands new sustainable food sources, and edible insects, especially the Black Soldier Fly Larva, are valued for their high biological value. The practice of entomophagy requires transformation processes to improve consumer acceptance, and the production of protein concentrates emerges as a viable alternative. It is essential to develop methods that increase the efficiency and yield in protein extraction. Wet fractionation presents itself as an effective strategy to optimize this extraction, preserving the properties of the compounds. Therefore, the article resulting from this study focuses on the preparation of a protein concentrate from the larva in a wet manner, characterizing its centesimal, techno-functional and structural composition. The larvae were processed using an oil extraction machine, undergoing manual and chemical degreasing with hexane, followed by alkaline solubilization and acid precipitation. The amount of protein in the larvae was 28.76%, reaching 67.64% in the concentrate, demonstrating satisfactory extraction efficiency. The water and oil retention capacity was higher in the concentrate with 3.82 g/g and 4.37 g/g, respectively, compared to the defatted flour. The foaming (52.22%) and emulsion (8.94 m2/g) capacities were also higher in the concentrate, although the foam stability was higher in the flour defatted with hexane (82.96%). Solubility was maximized at extreme pHs (2 and 12), while the lowest solubility was recorded at pH 4 and 5 for the protein concentrate, which was confirmed as an isoelectric point by the Zeta potential. Furthermore, changes in functional groups and microstructure were observed, which are essential aspects for optimizing extraction processes and ensuring sustainability in the production of protein concentrates from insects. These findings are important for the industry, helping to guide extraction processes and promoting sustainability in the production of protein concentrates from insects. Further studies are needed to evaluate the impact of different processing methods on the techno-functional capacity and on the production of these concentrates. 

COMMITTEE MEMBERS:
Interno - 2455049 - JOSE LUCENA BARBOSA JUNIOR
Externa à Instituição - ALESSANDRA LOPES DE OLIVEIRA - USP
Externa à Instituição - NATHÁLIA DA ROCHA RODRIGUES - UES