Journal of Food Processing & Technology

Characteristics of bioactive materials in edible Tenebrio molitor larvae

19^th International Conference on Food Processing & Technology

October 23-25, 2017 | Paris, France

Il Suk Kim, Sam Woong Kim, Woo Young Bang, Jeong Mi Kang, Sung Min Jang and Eun Ji Kim

Gyeongnam National University of Science and Technology, South Korea
National Institute of Biological Resources, South Korea

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Insects have been highly evaluated for availability as new food materials in recent years owing to a high protein source and functional potential. Here we identified the antioxidant activity, antibacterial activity and meatball storage stability of extracts from Tenebrio molitor larvae, to find a new material for functional foods. After extraction from the freeze-dried Tenebrio molitor larvae with various solvents on time course, the ones, extracted with water for 5 h and 10 h, showed the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) activities per total protein and solid, respectively. When the water extract was fractionated depending on methanol concentration, high concentration of methanol led to the reduced level of the high molecular weight proteins and the increased level of the DPPH activity in supernatants, suggesting that the low molecular weight peptides may mediate the antioxidant activity in the supernatant. The most of organic solvents excluding butanol also showed similar activity. Thermal stability of the organic solvent partition fraction exhibited a 28~44% decrease in the activity, implying that the unstable components to heat is present in the fraction. The treatment of proteinase K to water extract increased 10~20% of DPPH activity, suggesting that peptides, released from total proteins, partially increased the antioxidant activity. When Tenebrio molitor larvae were treated by Salmonella typhimurium CK110, the extracts from the treated larvae exhibited apparently antibacterial activities against Salmonella typhimurium and Bacillus cereus. Preparation of meatball including Tenebrio molitor powder induced improvement of storage stability such as redness of meat color, volatile basic nitrogen (VBN), and 2-thiobarbituric acid reactive substances (TBARS). Altogether, we suggest that the edible insect having the anti-oxidative and antibacterial activities is very useful resources to develop a functional food.

Biography :

Il Suk Kim is currently a professor in Gyeongnam National University of Science and Technology, South Korea. He was also a visiting Professor to Iowa State University, USA during 2011-2012. He earned his PhD degree in Agriculture in the Department of Animal Science Resources (Muscle food Tech), Seoul National University during 1993-98.