In searching for new sources of oil, protein and gelatin researchers have investigated many wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for bo...In searching for new sources of oil, protein and gelatin researchers have investigated many wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for both nutritional and industrial applications. According to Sudanese indigenous knowledge, many insects have food and medicinal uses. We targeted two of these insects for our research:Aspongopus vidiuatus(melon bug) and Agonoscelis pubescens(sorghum bug). The two insects showed 27.0% and 28.2% crude protein, 45% and 60% oil, respectively. The oils contained 46.5% and 40.9% oleic acid, 3.4% and 34.5% linoleic acid, 44.2% and 12.1% palmitic acid and traces of linolenic acid,respectively. The tocopherol content of theseoils amounted to 0.3 and 34.0 mg/100g oil, respectively. The total content of sterols in the two oils was 17 and 450 mg/100g oil, respectively, whereasβ-sitosterol was determined as the main compound in all oils with about 60% of the totalsterol. The oxidative stability of the oils, asmeasured by the Rancimat test at 120°C, was 38 and 5.1 h, respectively. Edible gelatin was extracted from the two insect using hot water and mild acid and distilled water. SDS-PAGE patterns ofthe insect gelatins had very low molecularweight chains, and the two gelatins contained 40 kDa asmain component, differential scanning calorimetry results confirmed the difference betweenextraction methods concerning the extracted gelatin quality. FTIR spectra of melon and sorghum bug gelatins were similar and the absorption bands were situated in more than 6 bands in melon bug gelatin and only 6 bands in sorghum bug gelatin. Microstructures of the insect gelatinexamined with the scanning electron microscope showed that melon bug exhibited the finest gelatin network with very small voids. Melon bug gelatin showed the finer structure with smallerprotein strands and voids than sorghum buggelatin. Ice cream was made by using 0.5% insect’sgelatine and compared with that made using 0.5%commercial gelatine as stabilizing agent. The properties of the obtained ice cream produced using insects gelatine were found to be acceptable for the panelists, and no significant differences between ice cream made using insect gelatine when compared with that made using commercial gelatine in their general preferences The behavior of the crude Sorghum bug oil during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as the content ofFFA, tocopherols, polar compounds, oligomerTG, volatile compounds, oxidative stability, and totaloxidation (TOTOX) value. The results showed that the oil was suitable for deep-frying of potatoes. The oxidative stability of sunflower kernel oil was improved by blending with melon bug oil, the oxidative stability in the Rancimat test was improved from 5% to 68% compared to the control, with increasing parts of MBO, respectively. The insect oils were transesterified using methanol or ethanol in the presence of sulfuricacid to obtain biodiesel. The obtained insectbiodiesel characteristics were studied in accordance with the DIN EN 14214 specifications for biodiesel. It was possible to prepare the methyl and ethyl esters catalyzed by H2SO4 from the two insect oils.展开更多
Gum Arabic(GA)is a natural ingredient used in food,pharmaceutical,and cosmetic industries.Numerous studies have been conducted on the physicochemical properties and applications of GA.This study aimed to map knowledge...Gum Arabic(GA)is a natural ingredient used in food,pharmaceutical,and cosmetic industries.Numerous studies have been conducted on the physicochemical properties and applications of GA.This study aimed to map knowledge and perform a bibliometric analysis of GA research(GAR)for over a century ago.A search was carried out in the Scopus database using relevant terms and Boolean operators(Gum Arabic OR Acacia gum,OR gum sudani),and datadriven documents in English were extracted.The extracted data included citations,bibliographical and geographical information,abstracts,and keywords.The CVS and BibTex data files were analyzed using VOSviewer and Bibliometrix platforms,respectively.The annual increase in GAR is incremental,consisting of 5313 documents over 108 years and produced by 27 scientific disciplines.The three most productive countries are India,China,and the United States.The rate of international co-authorship was 22.07%,with China being the most collaborative country.Food Hydrocolloids is the most prestigious source.Phillips,G.O.,is the most prolific,cited,and co-cited author.Four clusters were detected based on the co-citation analysis of the authors.The most frequent terms in the GAR were“nanoparticles,”“carbon nanotubes,”“stability,”“rats,”“microencapsulation,”and“lipase.”“Carbon nanotubes”and“microencapsulation”are evolving subjects in GAR.2000 and 2010 are the turning points in GAR’s thematic evolution.“Ultrasound,”“Pickering emulsion,”“sensory evaluation,”“bioactive compounds,”“cytotoxicity,”and“green synthesis”are the trending topics.Our findings reveal the most common scientific research on GAR,with the physiochemical qualities of GA as a dietary and pharmaceutical constituent being the most common.The marketing,production,tapping,and processing of GA requires further investigation.展开更多
文摘In searching for new sources of oil, protein and gelatin researchers have investigated many wild plants, but our research group took a different approach: We looked at insects as oil, protein and gelatin source for both nutritional and industrial applications. According to Sudanese indigenous knowledge, many insects have food and medicinal uses. We targeted two of these insects for our research:Aspongopus vidiuatus(melon bug) and Agonoscelis pubescens(sorghum bug). The two insects showed 27.0% and 28.2% crude protein, 45% and 60% oil, respectively. The oils contained 46.5% and 40.9% oleic acid, 3.4% and 34.5% linoleic acid, 44.2% and 12.1% palmitic acid and traces of linolenic acid,respectively. The tocopherol content of theseoils amounted to 0.3 and 34.0 mg/100g oil, respectively. The total content of sterols in the two oils was 17 and 450 mg/100g oil, respectively, whereasβ-sitosterol was determined as the main compound in all oils with about 60% of the totalsterol. The oxidative stability of the oils, asmeasured by the Rancimat test at 120°C, was 38 and 5.1 h, respectively. Edible gelatin was extracted from the two insect using hot water and mild acid and distilled water. SDS-PAGE patterns ofthe insect gelatins had very low molecularweight chains, and the two gelatins contained 40 kDa asmain component, differential scanning calorimetry results confirmed the difference betweenextraction methods concerning the extracted gelatin quality. FTIR spectra of melon and sorghum bug gelatins were similar and the absorption bands were situated in more than 6 bands in melon bug gelatin and only 6 bands in sorghum bug gelatin. Microstructures of the insect gelatinexamined with the scanning electron microscope showed that melon bug exhibited the finest gelatin network with very small voids. Melon bug gelatin showed the finer structure with smallerprotein strands and voids than sorghum buggelatin. Ice cream was made by using 0.5% insect’sgelatine and compared with that made using 0.5%commercial gelatine as stabilizing agent. The properties of the obtained ice cream produced using insects gelatine were found to be acceptable for the panelists, and no significant differences between ice cream made using insect gelatine when compared with that made using commercial gelatine in their general preferences The behavior of the crude Sorghum bug oil during deep-frying of par-fried potatoes was studied with regard to chemical, physical, and sensory parameters, such as the content ofFFA, tocopherols, polar compounds, oligomerTG, volatile compounds, oxidative stability, and totaloxidation (TOTOX) value. The results showed that the oil was suitable for deep-frying of potatoes. The oxidative stability of sunflower kernel oil was improved by blending with melon bug oil, the oxidative stability in the Rancimat test was improved from 5% to 68% compared to the control, with increasing parts of MBO, respectively. The insect oils were transesterified using methanol or ethanol in the presence of sulfuricacid to obtain biodiesel. The obtained insectbiodiesel characteristics were studied in accordance with the DIN EN 14214 specifications for biodiesel. It was possible to prepare the methyl and ethyl esters catalyzed by H2SO4 from the two insect oils.
基金funding of the Deanship of Graduate Studies and Scientific Research,Jazan University,Saudi Arabia,through Project Number:RG24-M014.
文摘Gum Arabic(GA)is a natural ingredient used in food,pharmaceutical,and cosmetic industries.Numerous studies have been conducted on the physicochemical properties and applications of GA.This study aimed to map knowledge and perform a bibliometric analysis of GA research(GAR)for over a century ago.A search was carried out in the Scopus database using relevant terms and Boolean operators(Gum Arabic OR Acacia gum,OR gum sudani),and datadriven documents in English were extracted.The extracted data included citations,bibliographical and geographical information,abstracts,and keywords.The CVS and BibTex data files were analyzed using VOSviewer and Bibliometrix platforms,respectively.The annual increase in GAR is incremental,consisting of 5313 documents over 108 years and produced by 27 scientific disciplines.The three most productive countries are India,China,and the United States.The rate of international co-authorship was 22.07%,with China being the most collaborative country.Food Hydrocolloids is the most prestigious source.Phillips,G.O.,is the most prolific,cited,and co-cited author.Four clusters were detected based on the co-citation analysis of the authors.The most frequent terms in the GAR were“nanoparticles,”“carbon nanotubes,”“stability,”“rats,”“microencapsulation,”and“lipase.”“Carbon nanotubes”and“microencapsulation”are evolving subjects in GAR.2000 and 2010 are the turning points in GAR’s thematic evolution.“Ultrasound,”“Pickering emulsion,”“sensory evaluation,”“bioactive compounds,”“cytotoxicity,”and“green synthesis”are the trending topics.Our findings reveal the most common scientific research on GAR,with the physiochemical qualities of GA as a dietary and pharmaceutical constituent being the most common.The marketing,production,tapping,and processing of GA requires further investigation.
