Modulation of the lipolysis and subsequent antibacterial activity of the fat from black soldier fly (Hermetia illucens) by the combined selection of slaughtering, drying and defatting methods of the larvae
2023
Hurtado-Ribeira, Raúl | Silván, José Manuel | Fornari, Tiziana | Vázquez de Frutos, Luis | Martínez-Rodríguez, Adolfo J. | Martín, Diana | Ministerio de Agricultura, Pesca y Alimentación (España) | Agencia Estatal de Investigación (España) | Ministerio de Ciencia, Innovación y Universidades (España) | European Commission
The aim of this study was to evaluate the modulating effect of the processing of Hermetia illucens larvae on the antibacterial activity of the fat related to lipolysis to free fatty acids (FFAs), mainly as lauric acid. Blanching and freezing were compared for slaughtering, oven or freeze-drying for drying, and mechanical pressing or supercritical fluid for defatting. Freezing plus freeze-drying produced the highest FFAs content (21%), mainly as lauric acid (11%). In agreement, freezing plus freeze-drying was also the most effective method to obtain fats with higher antibacterial activity, regardless of the defatting method. The antibacterial activity was significantly more relevant for gram-positive bacteria, having a strain-dependent character. The most effective fat was bactericidal for Listeria monocytogenes and Bacillus subtilis and reduced Staphylococcus aureus growth. Therefore, it is possible to selectively modulate the antibacterial activity of the H. illucens fat due to lipolysis by the processing methods of larvae.
اظهر المزيد [+] اقل [-]This research was funded by the Spanish National Plans of Aquaculture of the Ministry of Agriculture, Fisheries and Food, project ACUINSECT (Optimization of Insect Flours as Sustainable Ingredient for Aquaculture Feed) and Grant AGL2017-89566-R (HELIFOOD) funded by MCIN/AEI/10.13039/501100011033/and by “ERDF A Way of Making Europe”.
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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تم تزويد هذا السجل من قبل Instituto de Investigación en Ciencias de la Alimentación