Composição centesimal da farinha de grilo preto (Gryllus assimilis) e extração e caracterização de proteínas para a alimentação humana

Abstract

Edible insects are sustainable nutrient sources for humans. The present study sought to characterize the centesimal composition of Gryllus asimilis (GA) flour, in addition to extracting the proteins by alkaline extraction and ultrasound-assisted alkaline extraction (US) in order to evaluate the ultrasound influence on protein yield and functional properties of the protein extract. GA flour presented high nutritional value containing 52.97% of proteins, 38.41% of lipids, 5.5% of total carbohydrates, 3,1% of ashes in dry matter and 5.46% of moisture. Although US improved protein extraction yield (EPUS, 13.83%) comparing to alkaline extraction (EPALC, 10%), the latter presented better results when it comes to purity (31.43% vs. 40.43% for EPUS and EPALC, respectively). Poor functional properties were observed for both extracts at pH 5, demonstrating no significant differences in solubility (2.1% for EPUS and 1.78% for EPALC), foaming capacity (6.67% for EPUS and 6.39% for EPALC) and gel formation (no formation), indicating the need to perform more studies. For the first time in the literature, the ultrasound-assisted extraction of Gryllus assimilis was reported.