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Rudlin, S., Lignou, S. 
ORCID: https://orcid.org/0000-0001-6971-2258, Elliott, R., Knott, G. and Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871
(2026)
Dehydration-Induced Changes in physical and volatile characteristics of house cricket (Acheta domesticus) powder.
Applied Food Research, 6 (1).
101860.
ISSN 2772-5022
doi: 10.1016/j.afres.2026.101860
Abstract/Summary
This study evaluated changes in the physical properties of cricket powder during dehydration, under parameters consistent with EFSA scientific opinions and wider international practices. Freeze-drying for 24 h resulted in cricket powder with 3.96 g/100 g moisture content and aw of 0.237. In oven-dried crickets, greatest moisture loss occurred within the first 3 h across all temperatures evaluated. Significant colour changes were noted in dried cricket powders, lightening was attributed to metalloprotein deoxygenation, while increased darkening indicated the occurrence of non-enzymatic browning, supported by the appearance of Maillard reaction products. ATR FT-IR showed significant peak shifts indicating dipole-active vibrational changes, while Amide I deconvolution revealed an unchanged protein secondary structure. Concentration of volatile compounds increased as function of dehydration time, attributable to Strecker degradation, Maillard and lipid oxidation reactions. In conclusion, dehydration alters cricket powder attributes that may require adjustments for optimised processing or subsequent macromolecule extraction.
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| Item Type | Article |
| URI | https://centaur.reading.ac.uk/id/eprint/128866 |
| Identification Number/DOI | 10.1016/j.afres.2026.101860 |
| Refereed | Yes |
| Divisions | Interdisciplinary centres and themes > Chemical Analysis Facility (CAF) Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Publisher | Elsevier |
| Download/View statistics | View download statistics for this item |
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