Protein isolation methods from edible insects: A systematic review

Open Access

Issue		BIO Web Conf. Volume 169, 2025 1^st International Seminar on Food Science and Technology: “Harnessing Science and Technology for Safe and Quality Food” (ISoFST 2024)


Article Number		04004
Number of page(s)		10
Section		Food Chemistry and Biochemistry
DOI		https://doi.org/10.1051/bioconf/202516904004
Published online		26 March 2025

L. Yi, C. Lakemond, L. Sagis, V. Eisner-Schadler, A. Van-Huis, and M. Van-Boekel, “Extraction and characterisation of protein fractions from five insect,” Food Chem., pp. 3341–3348, 2013, doi: https://doi.org/10.1016/j.foodchem.2013.05.115. [Google Scholar]
G. Melgar-Lalanne, A.-J. Hernández-Álvarez, and A. Salinas-Castro, “Edible Insects Processing: Traditional and Innovative Technologies.,” Compr. Rev. food Sci. food Saf., vol. 18, no. 4, pp. 1166–1191, Jul. 2019, doi: 10.1111/1541-4337.12463. [Google Scholar]
F. Valoppi et al., “Insight on Current Advances in Food Science and Technology for Feeding the World Population,” Front. Sustain. Food Syst., vol. 5, no. October, pp. 1–17, 2021, doi: 10.3389/fsufs.2021.626227. [CrossRef] [Google Scholar]
S. H. Kusumah, R. Andoyo, and T. Rialita, “Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH,” SciMedicine J., vol. 2, no. 2, 2020. [Google Scholar]
L. J. Montiel-Aguilar et al., “Nutraceutical effects of bioactive peptides obtained from Pterophylla beltrani (Bolivar & Bolivar) protein isolates,” J. Asia. Pac. Entomol., vol. 23, no. 3, pp. 756–761, 2020, doi: 10.1016/j.aspen.2020.06.006. [Google Scholar]
E. Zielińska, “Evaluating the Functional Characteristics of Certain Insect flours (NonDefatted/Defatted Flour) and their Protein Preparations,” Molecules, vol. 27, no. 6339. pp. 1–11, 2022. [Google Scholar]
S. Bubler, B. A. Rumpold, E. Jander, H. M. Rawel, and O. K. Schlüter, “Recovery and techno-functionality of flours and proteins from two edible insect species: Meal worm (Tenebrio molitor) and black soldier fly (Hermetia illucens) larvae,” Heliyon, vol. 2, no. 12, 2016, doi: 10.1016/j.heliyon.2016.e00218. [Google Scholar]
F. Zhang et al., “Ultrasound-assisted alkaline extraction of protein from Tenebrio molitor larvae: Extraction kinetics, physiochemical, and functional traits.,” Ultrason. Sonochem., vol. 95, p. 106379, May 2023, doi: 10.1016/j.ultsonch.2023.106379. [Google Scholar]
G. Pinel et al., “Influence of the processing on composition, protein structure and technofunctional properties of mealworm protein concentrates produced by isoelectric precipitation and ultrafiltration/diafiltration,” Food Chem., vol. 449, no. November 2023, p. 139177, 2024, doi: 10.1016/j.foodchem.2024.139177. [Google Scholar]
L. Miron et al., “Functional properties and essential amino acid composition of proteins extracted from black soldier fly larvae reared on canteen leftovers,” Innov. Food Sci. Emerg. Technol., vol. 87, p. 103407, 2023, doi: https://doi.org/10.1016/j.ifset.2023.103407. [Google Scholar]
T.-K. Kim et al., “Technical Functional Properties of Waterand Salt-soluble Proteins Extracted from Edible Insects.,” Food Sci. Anim. Resour., vol. 39, no. 4, pp. 643–654, Aug. 2019, doi: 10.5851/kosfa.2019.e56. [Google Scholar]
Y. Jiang et al., “Effects of salting-in/outassisted extractions on structural, physicochemical and functional properties of Tenebrio molitor larvae protein isolates,” Food Chem., vol. 338, p. 128158, 2021, doi: https://doi.org/10.1016/j.foodchem.2020.128158. [Google Scholar]
K. S. Khan, R. Kunz, J. Kleijnen, and G. Antes, “Five steps to conducting a systematic review,” J. R. Soc. Med., vol. 96, no. 3, pp. 118–121, 2003, doi: 10.1258/jrsm.96.3.118. [Google Scholar]
T.-K. Kim, H. I. Yong, Y.-B. Kim, S. Jung, H.-W. Kim, and Y.-S. Choi, “Effects of organic solvent on functional properties of defatted proteins extracted from Protaetia brevitarsis larvae.,” Food Chem., vol. 336, p. 127679, Jan. 2021, doi: 10.1016/j.foodchem.2020.127679. [Google Scholar]
T.-K. Kim, H. I. Yong, H. H. Chun, M.-A. Lee, Y.-B. Kim, and Y.-S. Choi, “Changes of amino acid composition and protein technical functionality of edible insects by extracting steps,” J. Asia. Pac. Entomol., vol. 23, no. 2, pp. 298–305, 2020, doi: 10.1016/j.aspen.2019.12.017. [Google Scholar]
S. Anusha and P. S. Negi, “Characterization and techno-functional properties of Tenebrio molitor larvae protein concentrate,” Food Biosci., vol. 54, p. 102882, 2023, doi: https://doi.org/10.1016/j.fbio.2023.102882. [Google Scholar]
J. H. Lee, J. Y. Cha, T. K. Kim, Y. S. Choi, and H. W. Jang, “Effects of a defatting process on the thermal stabilities and volatile compound profiles of proteins isolated from Protaetia brevitarsis larvae,” Lwt, vol. 151, no. April, p. 112095, 2021, doi: 10.1016/j.lwt.2021.112095. [Google Scholar]
M. Mishyna, J. J. I. Martinez, J. Chen, and O. Benjamin, “Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera),” Food Res. Int., vol. 116, pp. 697–706, 2019, doi: 10.1016/j.foodres.2018.08.098. [Google Scholar]
M. Laroche, V. Perreault, A. Marciniak, A. Gravel, J. Chamberland, and A. Doyen, “Comparison of Conventional and Sustainable Lipid Extraction Methods for the Production of Oil and Protein Isolate from Edible Insect Meal,” Foods (Basel, Switzerland), vol. 8, no. 11, Nov. 2019, doi: 10.3390/foods8110572. [Google Scholar]
L. A. Santiago, O. M. Fadel, and G. M. Tavares, “How does the thermal-aggregation behavior of black cricket protein isolate affect its foaming and gelling properties?,” Food Hydrocoll., vol. 110, p. 106169, 2021, doi: https://doi.org/10.1016/j.foodhyd.2020.106169. [Google Scholar]
A. R. F. Mba, E. David-Briand, M. Viau, A. Riaublanc, G. Kansci, and C. Genot, “Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0.,” Futur. Foods, vol. 4, 2021, doi: 10.1016/j.fufo.2021.100037. [Google Scholar]
A.-A. Gkinali, A. Matsakidou, E. Vasileiou, and A. Paraskevopoulou, “Potentiality of Tenebrio molitor larva-based ingredients for the food industry: A review,” Trends Food Sci. Technol., vol. 119, pp. 495–507, 2022, doi: 10.1016/j.tifs.2021.11.024. [Google Scholar]
C. Azagoh et al., “Extraction and physicochemical characterization of Tenebrio molitor proteins,” Food Res. Int., vol. 88, pp. 24–31, 2016, doi: https://doi.org/10.1016/j.foodres.2016.06.010. [Google Scholar]
J. Gould and B. Wolf, “Interfacial and emulsifying properties of mealworm protein at the oil/water interface,” Food Hydrocoll., vol. 77, pp. 57–65, 2018, doi: https://doi.org/10.1016/j.foodhyd.2017.09.018. [Google Scholar]
V. V. Mshayisa, J. Van Wyk, and B. Zozo, “Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (Hermetia illucens) Larvae Flours and Protein Concentrates.,” Foods (Basel, Switzerland), vol. 11, no. 5, Feb. 2022, doi: 10.3390/foods11050724. [Google Scholar]
L. S. Queiroz et al., “Physico-chemical and colloidal properties of protein extracted from black soldier fly (Hermetia illucens) larvae.,” Int. J. Biol. Macromol., vol. 186, pp. 714–723, Sep. 2021, doi: 10.1016/j.ijbiomac.2021.07.081. [Google Scholar]
A. Hidalgo, M. Cullere, A. Dalle Zotte, and G. Pasini, “Salt-soluble protein extracts from Hermetia illucens and Bombyx mori for high protein pasta production,” LWT, vol. 190, p. 115507, 2023, doi: https://doi.org/10.1016/j.lwt.2023.115507. [Google Scholar]
Z. Ma, M. Mondor, F. M. Goycoolea, S. Ranjani Ganji, and A. J. Hernández-Álvarez, “Unlocking the potential of waxworm (Galleria mellonella) proteins: Extraction, fractionation, and protein quality assessment,” Food Biosci., vol. 59, p. 103955, 2024, doi: https://doi.org/10.1016/j.fbio.2024.103955. [Google Scholar]
T. K. Kim, H. I. Yong, H. W. Jang, S. Jung, and Y. S. Choi, “Effect of extraction condition on technological properties of protein from Protaetia brevitarsis larvae,” J. Insects as Food Feed, vol. 8, no. 2, pp. 147–155, 2022, doi: 10.3920/JIFF2020.0144. [Google Scholar]
U. Berthelot, S. R. Piché, G. Brisson, and A. Doyen, “Exploring the use of ultrafiltrationdiafiltration for the concentration and purification of mealworm proteins,” Futur. Foods, vol. 9, no. April, pp. 1–12, 2024, doi: 10.1016/j.fufo.2024.100382. [CrossRef] [Google Scholar]
B. D. Choi, N. A. K. Wong, and J.-H. Auh, “Defatting and Sonication Enhances Protein Extraction from Edible Insects.,” Korean J. food Sci. Anim. Resour., vol. 37, no. 6, pp. 955–961, 2017, doi: 10.5851/kosfa.2017.37.6.955. [Google Scholar]
S. M. T. Gharibzahedi and Z. Altintas, “Integrated ultrasonic-transglutaminase modification of lesser mealworm protein isolate: A pioneering cobalamin delivery vehicle in gluten-free breads,” Food Chem., vol. 448, no. March, p. 139069, 2024, doi: 10.1016/j.foodchem.2024.139069. [Google Scholar]
A. K. Ndiritu, J. N. Kinyuru, G. M. Kenji, and P. N. Gichuhi, “Extraction technique influences the physico-chemical characteristics and functional properties of edible crickets (Acheta domesticus) protein concentrate,” J. Food Meas. Charact., vol. 11, no. 4, pp. 2013–2021, 2017, doi: 10.1007/s11694-017-9584-4. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.