Insect proteins and peptides: preparation, bioactivities, and applications

Area of Science:

• Biotechnology
• Food Science
• Sustainable Agriculture

Background:

• Growing global population necessitates sustainable protein sources.
• Insects present a viable option due to high reproductive rates, low costs, and rich nutritional profiles.
• Insect-derived proteins and peptides are gaining attention for their versatility.

Purpose of the Study:

• To systematically review insect protein and peptide extraction methods (traditional and innovative).
• To explore the functional characteristics of insect-derived proteins and peptides.
• To summarize applications and challenges in food, feed, and pharmaceutical industries.

Main Methods:

• Systematic literature review comparing protein and peptide extraction techniques.
• Analysis of functional properties and nutritional value of insect proteins.
• Compilation of current and potential applications across industries.

Main Results:

• Insect proteins exhibit high protein content and balanced amino acid profiles.
• Various extraction methods yield proteins and peptides with diverse functional properties.
• Successful applications demonstrated in food, animal feed, and biomedical fields.

Conclusions:

• Insect proteins and peptides are valuable, sustainable biomaterials with broad application potential.
• Overcoming implementation challenges requires targeted research and development.
• Recommendations are provided to advance industrialization and consumer acceptance.