Palabras clave
insectos comestibles
harina
proteínas
tecno-funcionalidad
Cómo citar
Resumen
El presente estudio evalúa el potencial nutricional y tecno-funcional de la harina de Aegiale hesperiaris (gusano blanco de maguey), una especie endémica y tradicionalmente consumida en México. Las larvas fueron recolectadas manualmente,
liofilizadas y procesadas para obtener harinas no desgrasada y desgrasada. Se determinó la composición proximal en base seca, empleando un factor de conversión de nitrógeno a proteína de 4.76 para evitar sobreestimaciones. Asimismo, se evaluaron propiedades funcionales como capacidad de retención de agua y aceite, capacidad y estabilidad emulsionante, formación y estabilidad de espuma, y solubilidad proteica en función del pH. La harina desgrasada presentó mayor capacidad de retención de agua (2.82 g·g-1) y aceite (2.82 g·g-1), así como mejores propiedades emulsionantes (CE: 60.83 %, Ee: 89.36 %). En contraste, la harina no desgrasada mostró superior capacidad espumante. La solubilidad proteica fue mayor en la harina desgrasada en todo el rango de pH evaluado, con un valor máximo de 95.82 % a pH 12. Estos resultados sugieren que el desgrasado mejora la funcionalidad de la harina para su aplicación en alimentos procesados. En ese sentido, la harina de A. hesperiaris posee un perfil nutricional adecuado y propiedades funcionales versátiles, lo que respalda su potencial como ingrediente alternativo en productos alimentarios innovadores y sostenibles.
Citas
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