Edible insects as sustainable food sources: extraction techniques, nutritional profiles, and volatile characteristics

Abstract

Edible insects have gained considerable attention as sustainable and nutrient-rich protein sources in the food industry. This review summarizes key advancements in edible insect protein and oil extraction techniques. Efficient protein recovery techniques are discussed. In addition, strategies such as defatting (which enhances extraction efficiency) are also discussed. The nutritional significance of edible insect-derived peptides, amino acids, and fatty acids is also reviewed, with emphasis on their potential as food ingredients. Analytical techniques for characterizing edible insect volatile compounds are described, along with the key identified volatiles. Furthermore, fermentation has been explored as a strategy to enhance the consumer acceptance of edible insects. These insights support the development of innovative and sustainable food products that utilize edible insect resources.