Abstract
Cricket proteins were hydrolyzed and fermented with probiotic bacteria for the development of a nutraceutical beverage enriched with high nutritional value of cricket protein hydrolysates (CPH) and probiotics. Physicochemical, nutritional and microbiological quality of the CPH-based beverage having a total protein content of 13% was evaluated during 5 months of storage at 4 °C. Also, the effect of the beverage enrichment and fermentation was compared to non-enriched and non-fermented beverages. Results showed that the enrichment with CPH increased the viscosity, reduced the pH and increased the titratable acidity accompanied by the maintenance of a high concentration of viable probiotics compared to the non-enriched beverage with 8.45 log/mL after 5 months. Fermentation affected slightly the color parameters over time. Also, the fermented CPH showed a high content of low molecular weight (LMW) peptides < 260 Da which were continuously formed during storage to reach a percentage of 74.7% compared to 59.9% for the non-enriched ones. Moreover, probiotics presented a high resistance to the in vitro gastrointestinal conditions mainly for the CPH-enriched beverage which showed a survival rate of 83% of viable probiotics after 5 months. The sensory analysis of beverages showed that the CPH-based beverage was particularly appreciated for its texture and color, compared to its non-enriched counterpart.
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Data Availability
The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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Acknowledgements
Bio-K+ is acknowledged for providing Bio-K+ beverages and for supplying cricket powder. The authors thank Fettah Rezzouk and Meriem Haddi for their technical support and the preparation of probiotic beverages.
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This research was supported by the Quebec Ministry of Economy and Innovation (MEI) (PSR-SIIRI-984), the Natural Sciences and Engineering Research Council of Canada (NSERC) (CRDPJ/505365–2016) and the Quebec Ministry of Agriculture, Fisheries and Food (MAPAQ) PPIA12 Research Chair granted to Prof. Monique Lacroix. Chaima Dridi was a fellowship recipient of the Armand-Frappier Foundation.
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CD: methodology, software, formal analysis, investigation, data curation, original draft preparation, review and editing. MM: resources, validation, supervision, data curation, review and editing. BRA: review and editing. SS: software, formal analysis—supporting, validation, data curation, review and editing. ML: conceptualization, project administration, funding acquisition, validation, review and editing.
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Dridi, C., Millette, M., Aguilar, B. et al. Storage Stability of a Fermented Probiotic Beverage Enriched with Cricket Protein Hydrolysates. Food Bioprocess Technol 15, 2587–2600 (2022). https://doi.org/10.1007/s11947-022-02900-6
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DOI: https://doi.org/10.1007/s11947-022-02900-6