Comparison of methods for extraction of edible protein from mealworms

Edible insects are emerging as an alternative protein source with various advantages compared to conventional animal sources. New research Published In Journal of Food Science It compared four different methods of extracting protein from mealworms, which in 2015 were designated by the European Union as the first insect to be used as a new food source.

For the research, the investigators compared alkali, salt, enzyme, and screw press methods to extract mealworm protein. Alkali extraction improved protein content, enzyme treatment improved nutritional value and antioxidant capacity, and salt-assisted extraction exhibited anti-inflammatory effects. Enzyme and salt treatments produced protein concentrates with significant hypoglycemic (or antidiabetic) properties.

„Although the study primarily focused on mealworms, the results suggest that these extraction methods are applicable to other types of edible insects as well. This expands the potential to use non-conventional procedures such as enzyme and screw press extraction,” said corresponding author Yukyung. Kim, a Ph.D. from Korea University in Seoul.

„These methods not only preserve high amounts of bioactive compounds, but also provide environmental and health benefits, making them suitable for sustainable protein production despite low levels of purification.”