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Food Protein Powder from Eisenia foetida: Dearomatization Using Food Grade Solvents and Controlled Storage Conditions

Elias Bou-Maroun 1 Nathalie Cayot 1
1 PCAV - Physico-Chimie de l'Aliment et du Vin
PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Abstract : Delipidation was used to dearomatize protein powder of Eisenia foetida. The remaining volatile fraction after delipidation was studied over a period of three months. Volatile fraction dramatically increased between the first and the second month of storage. Four volatile compounds, chosen as tracers, were studied, namely: benzaldehyde, 2-pentyl furan, o-xylene, and limonene. Controlled conditions of storage are very efficient to limit volatile compound increase: 10% or less for three among the four volatile compounds chosen as tracers. The main parameter to control is temperature. To obtain a food grade protein powder, delipidation was done using ethyl acetate/ethanol instead of chloroform/methanol mixture. The remaining volatile fraction after delipidation ranged from 6% to 18%. Dearomatization was improved using an additional drying after delipidation. Solvent residues amounted to a few mg/g and conformed to EU regulations concerning solvent residues in food stuffs and food ingredients.
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Submitted on : Monday, March 23, 2020 - 4:07:47 PM
Last modification on : Monday, November 23, 2020 - 9:56:03 AM

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Elias Bou-Maroun, Nathalie Cayot. Food Protein Powder from Eisenia foetida: Dearomatization Using Food Grade Solvents and Controlled Storage Conditions. Journal of Food Processing & Technology, 2015, 6 (10), pp.1-5. ⟨10.4172/2157-7110.1000501⟩. ⟨hal-02515842⟩

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