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Silkworm pupae protein isolate as a sustainable functional ingredient: Extraction optimization and application in sponge cake
(2026-01-01)
Yarnpunya, P.
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Puechkamutr, Y.
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Pinsirodom, P.
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Nalinanon, S.
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Maneerat, N.
The increasing global population necessitates sustainable and nutritious alternative protein sources, positioning edible insects as a promising solution. Silkworm (Bombyx mori) pupae (SP), a by-product of silk production abundant in Thailand, are a rich source of high-quality protein. This study investigated the impact of different extraction solvents (water, saline, and alkaline) on the amino acid profiles, antioxidative capacities, and functional properties (emulsifying and foaming capacities) of SP protein isolates. Alkaline extraction yielded protein isolates (ASP) with a balanced amino acid composition, elevated antioxidant activities, and superior emulsifying activity index and foaming stability, compared to bovine serum albumin. Consequently, ASP was selected to enrich sponge cake, a low-ratio foam-type cake that relies on air bubble stability. Sponge cakes with 0, 5, 10 and 15% wheat flour substitution by ASP were prepared and evaluated for their quality and sensory properties. While water activity remained unaffected, the specific volume of SP sponge cakes significantly increased with higher ASP substitution levels. Texture analysis revealed a softening effect at lower substitution rates (up to 10%), followed by increased hardness at 15%. Sensory evaluation indicated no significant difference in liking scores in appearance, colour, and texture across all formulations, but liking scores in odour and taste declined with increasing ASP concentration. Overall, the study demonstrates the potential of alkaline-extracted SP protein isolates as a functional ingredient in sponge cake up to a 5% substitution level, improving specific volume without compromising sensory acceptability. Further research is needed to address off-flavours and explore broader applications in bakery products.
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Impact of hexane defatting on characteristics of Patanga succincta L. powder and its application on nutritional improvement of biscuit stick
(2021-01-01)
Indriani, S.
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Nalinanon, S.
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Karnjanapratum, S.
Impact of hexane defatting on physicochemical, oxidative stability and total volatile compounds of Bombay locust (Patanga succincta L.) powder ‘BL' were studied. Defatted insect powder (F/BL) showed marked decrease in fat content (1.2%) with significantly (P<0.05) higher protein content (78.7%), compared with those of BL (29.8% fat and 56.5% protein). Based on electrophoresis result, hexane defatting had no effect on peptide distribution of insect powders. F/BL had lower peroxide value with better oxidative stability (P<0.05), while less variety of volatiles with more off-flavour compounds, particularly lipid oxidation and insect hormone odours, were observed from BL. F/BL was confirmed as an excellent source of amino acids and minerals. The physicochemical and sensory properties of F/BL fortified biscuit stick and the final products were determined. F/BL fortified biscuit stick showed a better acceptance, compared with those from BL at the same level used. Based on sensory characteristics, biscuit stick with 10% F/BL (F/BL-10) was selected and studied for its chemical composition and microstructure. F/BL-10 possessed more porous structure with higher protein and lower energy value, compared with those from 10% BL. Overall, defatted Bombay locusts could be an effective alternative protein source with excellent applicability to baked products, particularly biscuit stick.
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Change in fatty acid profile, volatile compounds and FTIR spectra of samrong seed oil during storage
(2020-01-01)
Takeungwongtrakul, S.
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Karnjanapratum, S.
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Kaewthong, P.
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Nalinanon, S.
Samrong (Sterculia foetida Linn.) is a wild plant. It is used in traditional medicine. The kernels of samrong seeds have been reported to contain a high amount of oil. The changes in fatty acid profile, volatile compounds, and fourier transform infrared (FTIR) spectra of oil from samrong seed kernel during storage (48 days) were investigated. With increasing storage time, the content of saturated fatty acid (SFA) and polyunsaturated fatty acid (PUFA) decreased. There was little change in fatty acid profile at the end of storage. As to FTIR spectra, a slight change in wave number from 3600 cm-1 to 3200 cm-1 and wave number 1711 cm-1 was observed with increasing storage time. After storage, the results observed 12 volatile lipid oxidation compounds. However, slight changes in abundance of volatile compounds were found. Therefore, samrong seed kernel oil had good oxidative stability.
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Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage
(2015-01-01)
Sriket, P.
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Sriket, C.
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Nalinanon, S.
Effect of Ya-nang leaves (Tiliacora triandra) powder (YLP) (0.5-2.0%) on qualities and lipid oxidation of tilapia emulsion sausages during 21 days of refrigerated storage was investigated. Control sample had lower fiber content than samples added with YLP (p<0.05) at day 0 of storage. YLP treated samples (1.0-2.0%) revealed lower L* value but higher b* and ΔE* values, compared to the control samples (p<0.05). With the addition of YLP, peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) value in the sausages were retarded effectively, compared to control sample (p<0.05), especially when the YLP at high contents were used. Addition of YLP were also effective in retarding the formation of fishy odor in the samples, compared to control sample (p<0.05). Samples treated with YLP had higher hardness and springiness, compared with control sample during storage (p<0.05). YLP had no detrimental effect on the sensory attributes of sausages. This study pointed out that YLP can be utilized in sausages to enhance quality.

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