Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications
Nariman Ktil, Yong-Lak Park, Cangliang Shen, Kristen E. Matak, Jacek Jaczynski
Future Foods
Abstract
• Sustainable source : Insect proteins and lipids offer high nutrition and efficiency • Optimized extraction : Methods enhance protein yield and lipid purity • Functional benefits : Support emulsification, foaming, and gelation in foods • Key challenges : Allergenicity, acceptance, and scalable processing hurdles remain • Future outlook : Innovations drive insect-based ingredients into food systems Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of satur