Sustainable Prebiotic Dessert with Sericin Produced by Bombyx mori Worms

(1) Background: The processing of silk threads secreted by the silkworm Bombyx mori leads to large amounts of sericin as textile waste. Its biochemical and medical properties open a new perspective for its use in the food industry and its authorization as a new food ingredient in the European Union,...

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Bibliographic Details
Published inSustainability Vol. 15; no. 1; p. 110
Main Authors Matran, Irina Mihaela, Matran, Cristian, Tarcea, Monica
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.01.2023
Subjects
Antioxidants
Apoptosis
Bombyx mori
Cancer
Cell cycle
Cell growth
Constipation
Cytokines
Desserts
Diabetes mellitus
Dysphagia
Embryos
Energy value
Fibroblasts
Food
Food industry
Fruit juices
Homeostasis
Hydrogels
In vitro fertilization
Inflammation
Inflammatory diseases
Lactoferrin
Leaves
Nanoparticles
Pectin
Psoriasis
Silk
Silkworms
Skin
Sustainability
Textile industry
Textile industry wastes
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Summary:(1) Background: The processing of silk threads secreted by the silkworm Bombyx mori leads to large amounts of sericin as textile waste. Its biochemical and medical properties open a new perspective for its use in the food industry and its authorization as a new food ingredient in the European Union, by the European Commission and the European Food Safety Authority. (2) Methods: Experimental and physico–chemical analyzes were carried out to obtain a sustainable prebiotic dessert with low energy value, containing Sericin produced by Bombyx Mori, which does not contain sugar and can be consumed both by people who want a healthy diet and people who need food for special nutritional conditions, such as diabetes, dysphagia or inflammatory diseases. (3) Results: The sustainable jelly was made from depectinized apple juice, pectin, sericin, lactoferrin, stevia and pectin. This dessert is natural and can be certified organic and HALAL. (4) Conclusions: Sericin can be used in the manufacture of a very wide range of foods. Being a glycoprotein, it can also be used to obtain jelling foods with low energy value, including foods for patients with dysphagia. This represents an important sustainable resource of essential amino acids for the normal homeostasis of the human body.
ISSN:2071-1050
2071-1050
DOI:10.3390/su15010110