New publication of our Junior Researcher

Delighted to share our latest research paper: “Low-Intensity Pulsed Electric Field Treatment of Alphitobius diaperinus Protein Isolates: Effects on Composite Hydrogel Properties”, published in Journal of Food Quality.

 

Composite hydrogels derived from sustainable protein sources offer a promising approach for developing novel functional biomaterials and advancing alternative protein applications. Exploring non-thermal and green processing technologies to tailor their structural and functional attributes remains key to modern food innovation.

 

In the current study, low-intensity pulsed electric field (PEF) treatment was applied to lesser mealworm (Alphitobius diaperinus) protein isolates prior to cold gelation. The findings demonstrate that PEF treatment significantly improves the mechanical strength, elastic behavior, and hydration properties (water-holding and swelling capacities) of the resulting composite hydrogels, offering a novel approach for designing high-performance bio-based structures.