Table 3.
Effect of processing insects on their different applications.
| Insect | Treatment | Effect of processing | References |
|---|---|---|---|
| Cricket flour (Acheta domesticus) | Baked at 180 °C for 30 min. | Improved antioxidant capacity (8%) and increased protein bioaccesibility in vitro | (40) |
| African Palm Weevil (Rhynchophorus phoenicis) larvae | Frozen (0–90 days, −18°C) and refrigerated (0–7 days, 4°C). | The lipid oxidation of larvae was increased by sun drying, boiling, and roasting. | (85) |
| Smoked (6 h), sun (5 days) and oven dried (50°C, 48 h). | The acidity of the oil was increased by boiling, refrigeration (3 days), freezing, sun drying, and electrical drying. | ||
| Boiled (20 min), grilled (10 min, 135°C), and deep roasted (10 min, 95°C). | The best methods for lipid preservation are refrigeration (3 days) or freezing (30 days) and smoking. | ||
| Mealworms (Tenebrio molitor L.) | Grinding, defatting and isoelectric precipitation of proteins. | Its high fat content limited grinding frozen or dried larvae into flour. Defatting and isoelectric precipitation increased the concentration of T. molitor proteins by 11 and 15%, respectively | (86) |
| Mealworms (T. molitor L.) | Vacuum- cooked (74.0°C, 60 min), Pan-fried (1 min in 15.0 ml of olive oil), boiled (100°C, 1 min), and 15- and 30-min oven-cooked (70°C). | Decreased saturated fatty acids. In vitro crude protein digestibility was increased. Boiling and vacuum cooking preserved raw mealworms' high levels of protein (43%) and polyunsaturated fatty acids (30%). Pan-fried mealworms, exhibited the highest lipid content (65%) and lowest protein content (27%) | (15) |
| Mealworms (T. molitor L.) | Baked at 150°C for 10 min and boiled at 100°C for 10 min. | In boiled and baked mealworms, there were 33 and 13% more peptides, respectively than in its raw counterpart but Lipoxygenase (LOX) Inhibitory Activity and Cyclooxygenase (COX) inhibitory activity was compromised. Baked proteins exhibited higher Fe2+ chelation ability and radical (DPPH) scavenge activit | (16) |
| Locust (Schistocerca gregaria) | The peptides derived from boiled locust demonstrated the greatest Fe2+ chelation ability (IC50:2.57 μg/mL) and lipoxygenase and cyclooxygenase-2 inhibitory activity (IC50:3.13 μg/mL and 5.05 μg/mL, respectively). | ||
| Cricket (Gryllodes sigillatus) | Baked cricket hydrolysates had the highest antiradical activity against DPPH (IC50:value 10.9 μg/mL). | ||
| Cricket (Gryllodes sigillatus) | Alcalase hydrolysis [50 °C, 0.5–3% (w/w) and 30–90 min]. | When compared to unhydrolyzed cricket protein, the protein solubility of hydrolysates improved, with >30% soluble protein at pH 3 and 7 and 50–90% at alkaline pH. | (35) |
| Locust (Locusta migratoria) | Enzyme hydrolysis (50°C and pH 8.0). | The protein solubility of enzyme hydrolysates was increased over a wide pH range, from 10–22 to 100% at alkaline conditions (pH 9). When compared to raw Locusta migratoria proteins, hydrolysis resulted in increased emulsifying activity (54%) at pH 7, improved foamability (326%) at pH 3, and improved oil binding capacity. | (87) |