Techno-functional properties and structural characteristics of cricket protein concentrates affected by pre-treatments and ultrafiltration/diafiltration processes.

This study aimed to evaluate different pre-treatments on cricket flour (CF), solvent-defatting (CFH), and supercritical-defatting (CFS) to obtain cricket protein concentrate (CPC) by ultrafiltration (UF)-diafiltration (DF) and evaluate the UF-DF performance, techno-functional properties, and digestibility. Results showed that defatting efficiency was 63 % and 85 % for solvent-defatting and supercritical fluid defatting, respectively. The supercritical fluid extraction process decreased the protein solubility and affected the UF performance, decreasing protein retention by 33 %. However, the soluble protein of the generated concentrates was higher than 90 %. Protein concentrates showed a better foaming capacity at pH 5.0 and 7.0, while the oil-holding capacity (1.95-2.20 g/g) decreased in defatted concentrates but was higher than water-holding (0.30-0.60 g/g). Emulsion activity (45-50 %) was not affected by pre-treatments (p > 0.05). Protein digestibility ranged from 71 to 75 % (p < 0.05). Supercritical fluid defatting and ultrafiltration-diafiltration processes were suitable for obtaining cricket protein concentrates.