Silkworm pupae protein-based odorless food ingredient: Rutin-facilitated modification for off-odor volatile removal

Area of Science:

• Food Science
• Entomology
• Analytical Chemistry

Background:

• Silkworm pupae are a nutritious insect food source, but off-flavors limit consumer acceptance.
• Identifying and removing volatile off-odor compounds is essential for expanding insect-based food applications.

Purpose of the Study:

• To identify the primary volatile compounds responsible for off-odors in silkworm pupae.
• To develop a method for eliminating these off-odor volatiles from silkworm pupae protein.

Main Methods:

• Solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) was used to detect and quantify volatile compounds.
• Polyphenols, specifically rutin, were employed to facilitate the release of aldehydes from pupae proteins.
• Heat treatment was applied to enhance the release of volatile compounds.

Main Results:

• Aldehydes, notably nonanal and decanal, were identified as major contributors to silkworm pupae off-odor.
• Silkworm pupae protein was found to bind these volatile aldehydes.
• Rutin treatment significantly increased nonanal release by 2.2-fold, with over 97% release achieved after 6 hours of heat treatment.

Conclusions:

• A cost-effective strategy using polyphenols and heat treatment effectively eliminates off-odor volatiles from silkworm pupae.
• This method facilitates the development of odorless silkworm pupae protein for broader food applications.
• The findings support the increased utilization of insects as a sustainable food resource.