Lesser mealworm (Alphitobius diaperinus) protein concentrate conjugated with tannic acid improves the oxidative stability of W/O/W emulsions loaded with beet by-product extract and linseed oil.

For improving the oxidative stability of a polyunsaturated oil, we co-encapsulated polyphenols from a concentrated beet by-product extract (CEB) with linseed oil using W/O/W emulsions produced through emulsification with dynamic membranes of tunable pore size (DMTS), a low-energy high-throughput emulsification technology. Emulsions were stabilized with lesser mealworm protein concentrate (LMPC) and with an LMPC-derived antioxidant emulsifier (LMPC conjugated to tannic acid (LMPC-TA)). Regarding productivity, values of transmembrane flux were high (above 100 m m h), and of industrial interest. Regardless of the protein used, emulsions showed an encapsulation efficiency higher than 67.5 %, while droplet size (D) was below 8.28 μm. All emulsions were physically stable for 16 days at 4 °C, while at 25 °C, those stabilized with LMPC-TA had a less pronounced increase in D. In all cases, emulsions containing CEB and LMPC-TA inhibited oil oxidation, increasing the shelf life of the emulsions.