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Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties./
Author:	Caminiti, Jeffrey.
Description:	1 online resource (274 pages)
Notes:	Source: Dissertations Abstracts International, Volume: 85-03, Section: A.
Contained By:	Dissertations Abstracts International85-03A.
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9798380370134

Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties.
Caminiti, Jeffrey.

Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties. - 1 online resource (274 pages)

Source: Dissertations Abstracts International, Volume: 85-03, Section: A.

Thesis (Ph.D.)--The Ohio State University, 2023.

Includes bibliographical references

Underutilized biomasses hold promise as sustainable food, feed, and fuel. As food, novel materials must be nutritious, safe, and desirable to consumers while causing minimal environmental damage. This dissertation hopes to encourage future cultivations of macroalgae and an insect, Hermetia illuscens (the Black Soldier Fly larvae, BSFL). Macroalgae and BSFL are associated with environmental benefits including low land, water, and energy demands. They are both nutritious but are not readily accepted by modern consumers as food. To facilitate their adoption, novel materials must take the shape of familiar foods. This requires processing into novel food ingredients.Environmental impacts increase as processing and materials are employed during the creation of novel ingredients. While the desirability of the final product may benefit, the process must be scrutinized to reduce resource use and ensure sustainability. Extraction and separation operations aim to concentrate a specific component, such as protein, in a single fraction. Depending on the composition, the remaining materials will also have value. Optimal co-product development requires that the influence of each process parameter be well understood. This is advantageous to processors since each additional product shares the costs and environmental impacts associated with production. The research aimed to evaluate hypotheses concerning the influence of processing parameters on material separation and physicochemical properties after biomass fractionation. The following specific objectives were addressed during this research 1) understand the nutritional quality of macroalgae and BSFL, 2) evaluate aqueous extracts from BSFL and macroalgae, 3) develop an experimental fractionation system to monitor component separation using experimental data and mass balance relationships, and 4) evaluate the effects of process parameters on the outputs of the fractionation.Macroalgae and insects were found to be promising future foods after a review of their environmental impact, nutritional quality, and historic use as food. A broad analysis of macroalgae amino acid profiles found less variation within and between phyla than previously reported. Investigation into the proteolytic activity of commercial BSFL demonstrates the capacity for autohydrolysis. Experimental analysis of protein extraction from BSFL and macroalgae (brown kelp) demonstrates that NaOH is the most effective solution for extracting proteins.Improved experimental procedures were paired with explicit mass balance relationships and accompanying assumptions used to define process metrics. These metrics were used to evaluate the moisture, solids, and protein balances after separations. The experimental fractionation system was found to be repeatable and versatile after experimental runs with BSFL, two macroalgae genera, and soy flour. The evaluation showed variables such as homogenization, temperature (20-37°C), and batch-to-batch variation did not have a significant influence on the process metrics. Changes to NaOH concentration (0-2.5M) and exposure time (0-24h) were found to influence the extraction of biomass solids including proteins, the water-holding capabilities of the remainder, and the protein profile of BSFL extracts.The experimental fractionation system developed herein has identified critical process parameters and provides a systematic and repeatable approach to fractionation evaluation. Sustainability is an ongoing process but experimental fractionation systems that couple material balances with output properties are needed to facilitate positive development.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2024

Mode of access: World Wide Web

ISBN: 9798380370134Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

ProteinIndex Terms--Genre/Form:

554714
Electronic books.

Developing Sustainable Food with Hermetia illuscens & Macroalgae by Coupling Material Balances to Physicochemical Properties.
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