Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization

New food alternatives, such as edible insects, must be considered for the population’s nutritional needs. Zophobas morio (ZM), an edible insect rich in unsaturated fatty acids, is susceptible to oxidative reactions. Pulsed electric field (PEF) has been proven to enhance the extractability of compounds while maintaining product quality. This research aimed to evaluate the effect of PEF on ZM flour and determine its characterization. PEF was applied at 1-5.6 kV/cm; 10 and 200 pulses; 4 μs; 200 Hz, and the lipid extraction yield, techno-functional properties, and protein characterization were assessed. PEF-treated flours were compared to control (untreated) ZM flour. The highest lipid extractions were achieved at 5.6 kV/cm (200 and 10 pulses), and 3 kV/cm (200 pulses) resulting in 77.60, 64.38, and 64.48% increased extraction, respectively. Water holding capacity was increased by 19% (3 kV/cm and 10 pulses) and the oil holding capacity was decreased by 11% (5.6 kV/cm and 10 pulses). PEF and the defatting increased the techno-functionality of ZM: foaming capacity up to 84%. The digestibility after treatment was 78.68-79.86%, and no molecular weight differences were observed on SDS-PAGE. Using PEF on ZM flours improved the extractability of lipids and may be used to tailor the techno-functionality of ZM. • Zophobas morio (ZM) has a nutritious profile rich in lipid and protein content. • The use of Pulsed Electric Fields (PEF) enhances the extraction of lipids on ZM. • The techno-functional properties of ZM can be changed when applying PEF and after defatting. • The protein characterization of ZM was not altered after the application of PEF. • The in vitro protein digestibility (IVDP) of ZM was high (≈80%).