Effect of Radio Frequency-Based Drying Techniques on Drying Performance and the Oil and Protein Quality of Yellow Mealworm (Tenebrio molitor)
6th YABITED FATS AND OIL CONGRESS, İstanbul, Türkiye, 5 - 06 Kasım 2026, ss.101, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: İstanbul
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.101
- Eskişehir Osmangazi Üniversitesi Adresli: Evet
Özet
The yellow mealworm (Tenebrio molitor L.) is considered a promising sustainable food source due to its high nutritional value and low environmental impact. It was the first insect species authorized for human consumption in the European Union under the Novel Food Regulation following a favorable safety assessment by EFSA, and it can be incorporated into various food products in different forms. However, its high moisture content (60–65%) necessitates drying to ensure stability and preserve quality. This study investigated the effects of hot air-assisted radio frequency (HA-RF) drying on the drying behavior and quality characteristics of T. molitor larvae (TML), compared with conventional hot-air (HA) and freeze-drying (FD). HA-RF accelerated drying and resulted in higher antioxidant capacity and lighter-colored flour than HA drying. Significant differences were observed in the color characteristics of the extracted oils, with HA-RF showing lower total color differences than HA. HA-RF also produced oil with the lowest free fatty acid content (1.56% oleic acid) and peroxide value (1.61 meq O₂/kg oil), compared with HA (2.45%; 3.06 meq O₂/kg) and FD (2.04%; 2.40 meq O₂/kg). While sterol composition remained largely unaffected by drying method, significant differences were observed in fatty acid profiles. Furthermore, HA-RF improved protein solubility and oil-binding capacity compared with FD while maintaining comparable foaming capacity. Overall, HA-RF drying represents a promising alternative for accelerating drying while preserving oil quality and enhancing selected functional properties of TML proteins.