ArticleFoods (Basel, Switzerland)2022
Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 28 papers.
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Who cites it
28 citing papers in PubMed, 73 citations in OpenAlex.
- Effects of Ultrasound-Assisted Extraction of Biofractions from Yellow Mealworm Larvae Fed a Probiotic-Enriched Diet.Insects · 2026Article
- Encapsulation of Anthocyanin From Black Carrot (Daucus carota var atrorubens) in Protein Complexes From Plant, Insect, and Animal Origin: Synthesis and Stability.Journal of food science · 2026Article
- Nutritional Profile, Techno-Functional, and Thermal Properties of Wheat Flour Enriched With Yellow Mopane Worm (Food science & nutrition · 2026Article
- Article
- Edible Insect-Based Beverages: A Narrative Review of Functional, Technological, and Experimental Dimensions.Insects · 2026Review
- Article
- Amyloid-Like Self-Assembling of Black Soldier Fly Proteins and Development of Bioplastics.ACS sustainable chemistry & engineering · 2025Article
- Enrichment of Pasteurized Dairy Product and Brownie With Edible Insect (Food science & nutrition · 2025Article
- Harnessing Edible Insect Bioactives for Gut Health: A Comprehensive Review on Chitin-Derived Prebiotics and Peptidomic Insights from the Black Soldier Fly.Foods (Basel, Switzerland) · 2025Review
- Insect Meal Mixture as Sustainable Fishmeal Substitute in Rainbow Trout (Animals : an open access journal from MDPI · 2025Article
- Effect of Defatting Method on the Nutritional, Functional, and Bioactive Properties of Black Soldier FlyInsects · 2025Article
- Black Soldier Fly Culture as a Source of Chitin and Chitosan for Its Potential Use in Concrete: An Overview.Polymers · 2025Review
- Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricketHeliyon · 2024Article
- Chemical and Microbiological Characterization of Freeze-Dried Superworm (Molecules (Basel, Switzerland) · 2024Article
- Quality assessment of yellow mealworm (Tenebrio molitor L.) powders processed by pulsed electric field and convective drying.Scientific reports · 2024Article
- The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Molecules (Basel, Switzerland) · 2024Article
- MacrotermesHeliyon · 2024Article
- Insect Protein as a Component of Meat Analogue Burger.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Black Soldier FlyInsects · 2023Article
- Cricket Protein Isolate Extraction: Effect of Ammonium Sulfate on Physicochemical and Functional Properties of Proteins.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85−97%) than flours (30−35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications.
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Registered trials
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