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Comparison of technological and physicochemical properties of cricket powders of different origin

cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid0000-0001-7519-6085
cris.virtual.author-orcid0000-0001-9832-9274
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-5294-5928
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-6597-0858
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcid755be52f-6095-4872-8816-5d2179651fb3
cris.virtualsource.author-orcid36173a57-3417-4bf8-99ea-e027717d422c
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcida601ceea-78eb-4557-8764-5fdee917dd97
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
dc.abstract.enDespite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP). This article describes the properties of 3 CPs of various geographic origins. The oil-absorption, water-binding, foaming capacities and foam stability were analysed. Thermal changes by DSC, water behaviour by LF-NMR and FTIR analysis were performed as well. On the obtained results, it was found that all analysed cricket powders were characterized by a high content of protein and fat. The geographical origin did not affect oil absorption, while the differences were recorded for water-binding. No foaming properties were observed in any of CPs. Thermal analysis showed the beginning of protein degradation at temperatures above 110 °C. Despite the differences in the water behaviour of dry CPs, no significant changes in hydrated CPs were observed. On the basis of the obtained results, it was found that the geographic origin of cricket powder will not affect the differences in technological properties, and thus the application of CP as an additive increasing the nutritional value can be widely used.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorSiejak, Przemysław
dc.contributor.authorJarzębski, Maciej
dc.contributor.authorJakubowicz, J.
dc.contributor.authorJeżowski, P.
dc.contributor.authorWalkowiak, Katarzyna
dc.contributor.authorSmarzyński, K.
dc.contributor.authorOstrowska-Ligęza, E.
dc.contributor.authorBaranowska, Hanna Maria
dc.date.accessioned2025-10-27T10:23:20Z
dc.date.available2025-10-27T10:23:20Z
dc.date.issued2023
dc.description.abstract<jats:p>Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP). This article describes the properties of 3 CPs of various geographic origins. The oil-absorption, water-binding, foaming capacities and foam stability were analysed. Thermal changes by DSC, water behaviour by LF-NMR and FTIR analysis were performed as well. On the obtained results, it was found that all analysed cricket powders were characterized by a high content of protein and fat. The geographical origin did not affect oil absorption, while the differences were recorded for water-binding. No foaming properties were observed in any of CPs. Thermal analysis showed the beginning of protein degradation at temperatures above 110 °C. Despite the differences in the water behaviour of dry CPs, no significant changes in hydrated CPs were observed. On the basis of the obtained results, it was found that the geographic origin of cricket powder will not affect the differences in technological properties, and thus the application of CP as an additive increasing the nutritional value can be widely used.</jats:p>
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,7
dc.description.number5
dc.description.points70
dc.description.volume9
dc.identifier.doi10.3920/JIFF2022.0030
dc.identifier.issn2352-4588
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5463
dc.languageen
dc.relation.ispartofJournal of Insects as Food and Feed
dc.relation.pages637-646
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enedible insects
dc.subject.enfunctional properties
dc.subject.eninsect protein
dc.subject.enwater dynamics
dc.titleComparison of technological and physicochemical properties of cricket powders of different origin
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue5
oaire.citation.volume9