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Biomolecules from Microalgae for Commercial Applications
Published in Kalyan Gayen, Tridib Kumar Bhowmick, Sunil K. Maity, Sustainable Downstream Processing of Microalgae for Industrial Application, 2019
Meghna Rajvanshi, Uma Shankar Sagaram, G. Venkata Subhash, G. Raja Krishna Kumar, Chitranshu Kumar, Sridharan Govindachary, Santanu Dasgupta
Apart from a superior AA profile, another important aspect of proteins from algae utilized as a food source is their protein quality. According to the Food and Agriculture Organization (FAO) and WHO, the protein quality is determined by the essential AA profile (which should match the requirements of the body), its digestibility and the bioavailability of the AAs (Gurevich 2014). Multiple methods are available to estimate protein quality: protein efficiency ratio (PER), biological value (BV), net protein utilization (NPU), protein digestibility corrected amino acid score (PDCAAS) and digestible indispensable amino acid scores (DIAAS). Since 1989, PDCAAS has been the most recommended method by the FAO-WHO for protein quality evaluation. The PDCAAS of egg, whey and soy proteins are in the range of 0.9 to 1. In 2013, the FAO-WHO proposed replacing PDCAAS with DIAAS to address individual dietary AA digestibility (Lee et al. 2016). DIAAS can overcome the limitations of PDCAAS; however, the applicability of DIAAS will largely depend on sufficient research data in favor of DIAAS (Leser 2013).
Insect processing for food and feed: A review of drying methods
Published in Drying Technology, 2022
Oleksii Parniakov, Maryna Mikhrovska, Artur Wiktor, Martina Alles, Dusan Ristic, Radosław Bogusz, Małgorzata Nowacka, Sakamon Devahastin, Arun Mujumdar, Volker Heinz, Sergiy Smetana
During the investigation of the effect of the drying method on nutritional value of H. illucens L., characterized by a high protein content, it was shown that both convection and microwave methods can be used for insects drying. Moreover, it has been stated that better protein digestibility and higher value of digestible indispensable amino acid score (DIASS) was achieved after the drying.[32] It was noted by Azzollini et al., 2016[29] that proteins may undergo structural changes, such as denaturation, crosslinking or interaction with lipids, during blanching and drying. On the other hand, the results from the Lenaerts et al. (2018)[37] did not show significant differences in the proximate protein composition between microwave assisted dried and freeze-dried mealworms, without or with a previous blanching step. However, it has been observed that freeze dried samples contained statistically higher amounts of unsaturated fatty acids compared to the samples dried with other techniques. In contrast, microwave dried mealworms had statistically less monounsaturated fatty acids and more polyunsaturated fatty acids in comparison to freeze dried mealworms, making them more susceptible to oxidation. The lower amount of polyunsaturated fatty acids in freeze dried mealworms was explained as a result of higher oxidation of the fat. Also, the combination of blanching and freeze drying caused a change in the fatty acid composition compared to the fatty acid profile of just freeze dried mealworms. It was noticed that the blanched/freeze-dried mealworms had lower amount of saturated fatty acids compare to freeze dried mealworms. This difference was mainly attributed to lower amounts of myristic, palmitic, and stearic acid. However, the combination of blanching and microwave assisted drying had almost no effect on the fatty acid composition compared to microwave assisted drying alone.[37] The influence of drying technique on not only the fatty acid profile but also on the size of fat particles has been investigated.[26] It has been demonstrated that in case of thermally dried samples, fat content in sized fractions showed an upper trend with increasing particle size while freeze-drying led to the reverse trend showing higher fat contents in the fine particle fractions.