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<p>Edible insects are promising nutritional sources, rich in proteins and lipids, but these compounds are prone to degradation during processing and storage. This study investigated the combined effect of blanching and defatting on the stability of <i>Rhynchophorus phoenicis</i> larvae powders stored at 40&#xa0;°C for 50 days. Three powders were prepared: Non-Blanched and Non-Defatted (Rp NBND), Non-Blanched and Defatted (Rp NBD), and Blanched and Defatted (Rp BD). Biochemical analyses demonstrated that blanching combined with defatting produced the most stable powder with superior nutritional quality. The Rp BD powder showed the highest protein content (56.75 ± 0.47&#xa0;g/100&#xa0;g), maintained protein solubility over time, and lacked hydroperoxides, indicators of lipid oxidation. Conversely, Rp NBD displayed the highest moisture content (14.05 ± 0.02&#xa0;g/100&#xa0;g), declining protein solubility, and increasing hydroperoxide formation. Electrophoresis (SDS-PAGE) further revealed advanced proteolysis in Rp NBD, unlike the preserved protein integrity in Rp BD. Additionally, 3D excitation-emission fluorescence spectroscopy, coupled with PARAFAC modeling, identified five components linked to natural fluorophores (tocopherol/proteins, NADH/ptérine/pyridoxine, retinol, riboflavin). Their fluorescence evolution depended on treatment and storage. Principal Component Analysis (PCA) showed strong correlations between retinol-associated fluorophores and protein, validating fluorescence spectroscopy as a rapid, non-destructive tool for monitoring insect powder quality.</p>

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Quality and Stability Evaluation of Rhynchophorus Phoenicis Larvae Powder Under Thermal and Defatting Treatments: Biochemical and Fluorescence Spectroscopy Analysis

  • 期刊论文

  • 发表日期：

    2026年3月12日

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  • Aymar Rodrigue Fogang Mba,
  • Sophie Natacha Nina Ngono Eyenga,
  • William Mbogning Feudjio,
  • Audrey Geairon,
  • Alice Kermarrec,
  • Hanitra Rabesona,
  • Fabrice Fabien Dongho Dongmo,
  • Adeline Boire,
  • Gouado Inocent,
  • Germain Kansci,
  • Alain Riaublanc

摘要

Edible insects are promising nutritional sources, rich in proteins and lipids, but these compounds are prone to degradation during processing and storage. This study investigated the combined effect of blanching and defatting on the stability of Rhynchophorus phoenicis larvae powders stored at 40 °C for 50 days. Three powders were prepared: Non-Blanched and Non-Defatted (Rp NBND), Non-Blanched and Defatted (Rp NBD), and Blanched and Defatted (Rp BD). Biochemical analyses demonstrated that blanching combined with defatting produced the most stable powder with superior nutritional quality. The Rp BD powder showed the highest protein content (56.75 ± 0.47 g/100 g), maintained protein solubility over time, and lacked hydroperoxides, indicators of lipid oxidation. Conversely, Rp NBD displayed the highest moisture content (14.05 ± 0.02 g/100 g), declining protein solubility, and increasing hydroperoxide formation. Electrophoresis (SDS-PAGE) further revealed advanced proteolysis in Rp NBD, unlike the preserved protein integrity in Rp BD. Additionally, 3D excitation-emission fluorescence spectroscopy, coupled with PARAFAC modeling, identified five components linked to natural fluorophores (tocopherol/proteins, NADH/ptérine/pyridoxine, retinol, riboflavin). Their fluorescence evolution depended on treatment and storage. Principal Component Analysis (PCA) showed strong correlations between retinol-associated fluorophores and protein, validating fluorescence spectroscopy as a rapid, non-destructive tool for monitoring insect powder quality.