Da inovação à solução industrial: estudo sobre proteínas de insetos comestíveis e defeito em leites UHT

Abstract

The presents thesis, developed in the Graduate Program in Chemistry at the Federal University of Juiz de Fora (UFJF) it was by the National Council for Scientific and Technological Development (CNPq) (Call 003/2020), investigates protein systems of food interest along two axes: edible insect proteins and protein structures in ultra-high-temperature (UHT) treated milk, aiming to generate knowledge applicable to processes and products. In the insect axis. The chapter 1 presents an updated narrative review on Tenebrio molitor, highlighting its composition, processing, techno-functional properties, applications, safety, and perspectives, and points out technological bottlenecks for sustainable innovation and diversification of protein sources. The chapter 2 evaluates and optimizes the acid–base extraction of proteins from tropical cricket flour, incorporating sonication as a process variable. The response surface methodology (Box–Behnken; 5 factors × 3 levels; 6 centers points) identified the optimal condition in the region of higher NaOH concentration and volume, short stirring time, and moderate temperature, with intermediate sonication. The optimal real values were determined as follows: NaOH concentration ≈ 1.00 mol L⁻¹, NaOH volume 25 mL, stirring time 30 minutes, stirring temperature ≈ 37.1 °C, and sonication time ≈ 77.6 minutes. In the milk axis, the chapter 3 characterizes rigid structures formed after domestic boiling in ultra-high-temperature (UHT) treated products, combining classical protein and microscopy techniques to elucidate composition, morphology, and genesis under domestic conditions. It was observed that the type of milk is directly related to the protein content retained in these structures. The presence of stabilizers contributed to greater spectral homogeneity, and Principal Component Analysis (PCA) revealed structural patterns and groupings associated with milk type, excessive heat treatment, and protein structural composition. The chapter provides practical insights for diagnosing and controlling this phenomenon in industrial environments. Taken together, the results integrate knowledge about both traditional protein systems, such as milk, and alternative ones, such as insects—highlighting the functional potential of insect proteins, efficiency gains through the careful use of process variables, and the technological relevance of boiling-induced phenomena in widely consumed products.