Table 2.

Insect processing techniques and their scope of application.

Processing Technology	Goal	Scope of Application	References
Boiling, grilling, frying, deep-frying, and smoking, curing	Cooking insects for consumption and extending their shelf life	Traditional cuisine	[90]
Scalding (steam or boiling), pasteurization	Reduces degradation and destruction of products by enzymes, reduces microbial contamination, inactivates food, inactivates endogenous insect enzymes	Inactivation of enzymes and destruction of pathogenic bacteria	[84,91]
Drying (freeze-drying, heat-drying)	Reduces moisture, reduces microorganisms, extends shelf life	Preparation of edible insect powder	[92,93]
Soxhlet Continuous Extraction, Three-Phase Fractionation, and Supercritical Carbon Dioxide Extraction	Separation of insect lipids and fats	Extraction of insect lipids	[94,95]
Hydrolysis	Enzymes, acids, or bases hydrolyzed insects for subsequent extraction of insect proteins.	Insect protein extraction	[96,97]
Fermentation	Improved nutritional quality and flavor	Fermented insect soy sauce, biofuel, feedstuffs	[85,98]