Processing improves physical and oxidative stability of cricket protein emulsions

Cricket protein isolate (CPI) prepared through isoelectric precipitation was physically treated by heat (H), high pressure (HP), or ultrasound (US). The effect of the three treatments on structural and functional property (emulsifying capacity, EC) CPI evaluated. Four oil-in-water (O/W) emulsions, control (C-), H-, HP-, US-, were mixing 1% (w/v) with purified rapeseed oil Milli-Q water. emulsions monitored for physical oxidative stability at 4°C 21 days. Both HP- US-treatments resulted in breakdown larger proteins into smaller fractions as well increased solubility, negative surface charge, hydrophobicity CPIs, which positively affected EC. In comparison to C- both reduced droplet size day 0, better during 21-day storage indicated changes mean diameter, morphology. P- slowed down lipid oxidation however accelerating oxidation. conclusion, CPIs improved protection against O/W emulsion.