Edible insect protein for food applications: Extraction, composition, and functional properties

Abstract

This study sought to establish an optimized procedure for extraction of protein from microwave‐dried larvae of an edible insect, Hermetia illucens (HIL), and to determine and compare the amino acid (AA) component, intrinsic fluorescence (IF), and physicochemical/functional properties (PFPs) of protein isolates. Box–Behnken's design with the Box–Wilson methodology was applied in the optimization process. Following single‐factor investigations, the relational analysis indicated that the polynomial model could be used to illustrate the influence of extraction parameters on protein yield. Response–surface plots showed that extraction variables influenced (p < .05) protein yield of HIL. The optimized extraction (optimized protocol [OP]) conditions with highest yield (64.44%) were time—59.43 min, alkaline solution to sample ratio—24.85:1.00, and temperature—52.23°C. The protein extract obtained using the OP, compared with a modified protocol (MP) (with conditions: 60 min, 15:1 alkaline solution to sample ratio, and 40°C) showed content of 80.42 ± 0.90% and 76.91 ± 0.91%, respectively (p < .05). The AA‐scores were above that recommended by FAO. Variations existed between OP and MP extracts regarding PFPs, consistent with IF/AA‐values. The optimized extraction process was feasible, and the functional properties of HIL protein could be enhanced/modified for different food formulations. Practical applications Hermetia illucens (HIL), an edible insect rich in protein, is one most promising insect species for food applications with extra benefits to the environment. Consumption, however, is limited by many due to association of insects to vermin/dirt. The need to increase consumption globally is paramount, as there is high demand on the already scarce protein sources available worldwide. Extracting the constituents of edible insects for novel/food applications is a promising approach to upturn global consumption in the next 2–3 decades where humans may rely on insect protein. The success of scale‐up processing in this regard depends on process conditions for better yields. Therefore, determining an optimized technique for extraction of protein from HIL larvae was investigated as well as physicochemical/technofunctional properties, and fluorescence attribute. The extraction approach was feasible and the outcome of the study may benefit industry in extraction and/or modification of edible insect protein in novel applications.

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours

“…The procedure was described by Mintah et al [ 24 ] with some modifications. First, 5 g of the sample was transferred into a weighed measuring cylinder (50 mL) ( and then compressed by tapping until sample volume remained constant.…”

Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

“…Bussler et al (2016) increased the crude protein yield from two different edible insects (T. molitor and Hermetica illucens) by defatting and increased the protein content through protein isolation. Mintah et al (2020a) estimated the chemical composition of black soldier fly larvae using a Box-Behnken design with the Box-Wilson methodology to optimize the processing conditions. The optimal extraction time, temperature, and alkaline solution ratio to obtain the highest protein yield were 59.43 min, 52.23°C, and a 24.85-fold alkaline solution, respectively.…”

“…Furthermore, modification of insect protein functionality has been investigated ( Gravel and Doyen, 2020 ). Fractionation processing has been used for enhancing insect protein functionalities ( Bußler et al., 2016 ; Gravel and Doyen, 2020 ; Kim et al, 2019a ; Kim et al, 2020a ; Mintah et al, 2020a ; Purschke et al, 2018b ). The increase in protein content increased the protein functionality of T. molitor, P. brevitarsis, and Allomyrina dichotoma ( Kim et al, 2020a ).…”

“…To effectively incorporate insect proteins into food systems as high value-added functional ingredients, these proteins should be thoroughly assessed to best exploit edible insects as a dietary protein alternative. Previous reviews have highlighted the nutritional value, types, pre-treatment technologies, and health benefits of insects available for human consumption ( Kim et al, 2019b ; Liceaga et al, 2022 ; Mintah et al, 2020a ; Mutungi et al, 2019 ; van Huis et al, 2021 ). Although application of edible insects on conventional food has been increased, these previous studies have not discussed advance and limitation for the use of edible insects as a food ingredient and improvement strategy.…”

Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate

“…The protein content of BSFL is stated to be between 37% to 63% of dry matter and is mainly composed of structural and muscular protein [ 6 ]. Edible insects can have an increased acceptance by consumers when they are not directly visible in food [ 7 , 8 ].Therefore, the production of insect powder and the exploration of their protein techno-functionalities in food systems have been highlighted as great alternatives to increase consumer’s acceptance [ 9 ].…”