Effects of Ultrasound and Pulsed Electric Field in Edible Insect Proteins - A Review

The increasing global demand for sustainable protein sources amid environmental concerns related to conventional livestock production has necessitated the exploration of alternative food ingredients, particularly edible insects. This review investigates the effects of Pulsed Electric Field (PEF) technology and ultrasound on the extraction efficiency and functional properties of various insect proteins. The findings indicate that PEF treatment significantly improves protein and fat extraction yields, with higher intensities enhancing antioxidant activity. Conversely, ultrasound enhances the digestibility and solubility of extracted proteins, contributing to improved emulsifying and foaming characteristics essential for food applications. Comparative analysis shows that while both methods enhance protein recovery and functional qualities, PEF demonstrates superior results in optimizing extraction efficiency from insect sources like crickets, whereas ultrasound facilitates the production of high-quality protein isolates. Both technologies represent promising avenues for improving the viability and attractiveness of edible insects as sustainable protein sources, addressing the growingchallenges of food security and environmental sustainability.