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Functional and microstructural characteristics of chitin extracted from field cricket, house cricket, and black soldier fly cocoons

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Abstract

Chitin from crustaceans is used in food, pharmaceutical, medical, agricultural and environmental sectors. Edible insects’ chitin is an untapped resource since edible insects have a high biodiversity and considerable amounts of chitin. Therefore, this study aimed at characterizing the functional properties and microstructure of chitin extracted from House cricket (Acheta domesticus), field cricket (Gryllus bimaculatus) and black soldier fly cocoons (Hermetica illucens) and compared with shrimp chitin (commercial). Chitin was chemically extracted and the functional groups were determined by Fourier Transform Infrared Spectroscopy (FTIR). Solubility, emulsion capacity, Water Holding Capacity, Fat Binding Capacity, degree of deacetylation and purity of the extracted chitin were also determined. Based on the FTIR spectra the extracted chitin showed the characteristic functional groups i.e. O–H stretch, C=O stretch, N–H bend, CH2 ending and CH3 deformation, C–N stretch and C–O–C stretch. Chitin extracted from Gryllus bimaculatus recorded the highest values in fat absorption capacity (780.14%), emulsion capacity (65.67%) and emulsion stability (65.67%). Chitin extracted from, Acheta domesticus was more soluble in water as compared to the commercial chitin. The highest level of deacetylation was reported in Hermetia illucens chitin (66.2%) while Acheta domesticus chitin had the least value (47.1%). The commercial chitin and Gryllus bimaculatus had the highest values for purity followed by Hermetia illucens. The microstructure images showed presence of pores and fibers in all the chitin samples. In conclusion, the insect chitin had characteristics similar to commercial chitin and are thus a suitable alternative in industrial application.

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Acknowledgements

The authors would like to thank Evelyne Nkirote and Brenda Ruto for their contribution in sample preparation and data collection. We would also like to thank members of staff of the school of food and nutrition sciences of Jomo Kenyatta University of Agriculture and Technology for their support.

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Authors and Affiliations

  1. Department of Human Nutrition and Dietetics, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya

    Alex Ndiritu & Arnold Onyango

  2. Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology, Nairobi, Kenya

    John Kinyuru

  3. Department of Public Heath, University of Kabianga, Kericho, Kenya

    Alex Ndiritu

  4. German Federal Institute of Risk Assessment (BfR), Berlin, Germany

    Carolyne Kipkoech

  5. African Institute for Capacity Development, Nairobi, Kenya

    John Kinyuru

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Conceptualization; AN and JN. Methodology; All authors. Validation; All authors; Data collection; AN. Data curation; AN and JN. Formal analysis & drafting paper; AN. Review & Editing of the manuscript; All authors.

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Ndiritu, A., Kinyuru, J., Onyango, A. et al. Functional and microstructural characteristics of chitin extracted from field cricket, house cricket, and black soldier fly cocoons. Food Measure 17, 5903–5912 (2023). https://doi.org/10.1007/s11694-023-02086-1

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