Edible Insects’ Transformation for Feed and Food Uses: An Overview of Current Insights and Future Developments in the Field

Rachelle El Hajj (1) , Houcine Mhemdi (1) , Colette Besombes (2) , Karim Allaf (2) , Victor Lefrançois (3) , Eugène Vorobiev (1)

1 ESCOM - ESCOM - Ecole Supérieure de Chimie Organique et Minérale
2 LaSIE - Laboratoire des Sciences de l'Ingénieur pour l'Environnement - UMR 7356
3 ABCAR-DIC Process

The integration of insect-derived extracts in feed and food products has become a field of growing interest in recent years. In this review, we collect different studies carried out on edible insects’ transformation processes and focus on the various treatment operations, extraction technologies, and solvents used in different processing steps. We include an overview of current insights into the different steps of the transformation process: insect reception, killing methods, pretreatments, storage, delipidation, protein extraction, as well as chitin and chitosan extraction. Finally, we reflect on the most important future challenges of this sector.

Domaines: Génie des procédés

Rachelle El Hajj, Houcine Mhemdi, Colette Besombes, Karim Allaf, Victor Lefrançois, et al.. Edible Insects’ Transformation for Feed and Food Uses: An Overview of Current Insights and Future Developments in the Field. Processes, 2022, 10 (5), pp.970. ⟨10.3390/pr10050970⟩. ⟨hal-03828642⟩