Protein, lipid, and chitin fractions from insects: Method of extraction, functional properties, and potential applications

Edible insects are accepted as food and feed ingredients in many parts of the world. Insects account for more than 80% of animal kingdom providing rich biodiversity of protein and lipid profiles compared to conventional livestock. Insect biomasses contain an average of 35-62% protein, 3-57% lipid, and 3-12% chitin, and their nutritional values are widely recognized due to their presence, including minerals, and vitamins. While whole insects are consumed as eggs, larvae, pupae, or adults, there has been a recent uptick in interest to use fractions, e.g., protein, lipid, and chitin, as food and feed ingredients. To utilize these fractions in various food and feed preparations, a deeper understanding of the physicochemical as well as functional properties of the ingredients is required, which are generally impacted by extraction and preparation processes. Thus, the methods of extraction/purification are important to preserve the quality and functional properties of these ingredients. This paper discusses the extraction methods for insect protein, lipid, and chitin, their functional properties, and potential applications in food and feed applications.

Automated summary

Edible insects are widely accepted as food and feed ingredients due to their rich biodiversity of protein and lipid profiles. The extraction methods for insect protein, lipid, and chitin, their functional properties, and potential applications in food and feed preparations are discussed in this paper.