Bombyx batryticatus protein extract as a bioactive emulsifier for oil-in-water emulsion systems

Lee, Y. and Yoo, B.-G. and Byun, E.-B. (2026) Bombyx batryticatus protein extract as a bioactive emulsifier for oil-in-water emulsion systems. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (3). pp. 542-552. ISSN 0139-3006

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Abstract

Edible insects have recently attracted attention as sustainable sources of proteins and functional biomaterials for food applications. Previously, we developed a Bombyx batryticatus protein extract (BBE) with biological activity using a cold aqueous extraction process. In this study, BBE-based emulsion (BBEE) systems were developed, and their physicochemical properties and anti-inflammatory activity were assessed. The BBEE system containing 1.0% BBE formed homogeneous oil-in-water emulsions with a particle size of 168 ± 7 nm, a polydispersity index value of 0.20 ± 0.02, and a zeta-potential of −16.1 ± 0.4 mV. Furthermore, the BBEE system (1.0%) exhibited stable colloidal characteristics throughout 7 days of storage. In addition, BBEE (1.0%) significantly suppressed LPS-induced TNF-α and IL-6 production while promoting IL-10 secretion in RAW264.7 macrophages, demonstrating that the anti-inflammatory activity of BBE was retained after emulsification. These findings suggest that BBE may serve as a promising natural bioactive emulsifier for the development of functional food emulsions.

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