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Updated: May 5, 2026

Maintaining Laboratory Cultures of Gryllus bimaculatus, a Versatile Orthopteran Model for Insect Agriculture and Invertebrate Physiology

Maintaining Laboratory Cultures of Gryllus bimaculatus, a Versatile Orthopteran Model for Insect Agriculture and Invertebrate Physiology

Published on: June 8, 2022

Recent advances in edible insect processing technologies.

Zijian Liang¹, Yijin Zhu², William Leonard¹

¹School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.

Food Research International (Ottawa, Ont.)

|March 22, 2024

Summary

This summary is machine-generated.

Insects offer rich nutrients as alternative foods. Processing methods impact insect nutrition and safety, with some methods like high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) preserving quality.

Keywords:

Consumer acceptance Insect food Nutrition Processing Safety

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Area of Science:

Food Science
Entomology
Nutritional Science

Background:

Alternative foods are crucial for food security.
Insects are a nutrient-rich alternative food source.
Processing significantly impacts insect-based food development.

Purpose of the Study:

To review insect processing methods.
To evaluate their impact on nutrition and safety.
To guide the insect food industry's development.

Main Methods:

Literature review of insect processing techniques.
Analysis of heat treatments (boiling, blanching).
Evaluation of advanced methods like HPP, CAPP, drying, and extraction technologies.

Main Results:

Boiling and blanching negatively affect insect nutrition but ensure safety.
HPP and CAPP offer sterilization while preserving nutritional and sensory qualities.
Oven drying is cost-effective for industrial production, comparable to freeze-drying.
Supercritical CO2 and ultrasound-assisted extraction enhance protein and lipid recovery.

Conclusions:

Processing choices are critical for insect food quality and safety.
Advanced technologies like HPP, CAPP, and novel extraction methods show promise.
Developing composite foods and extracting components can improve consumer acceptance.