New research published in the Journal of Food Science compared four different methods for extracting protein from mealworms, which were designated by the European Union as the first insect to be approved as a novel food source in 2015. This milestone decision has encouraged further research and development in the field of entomophagy—the practice of eating insects.
The study, conducted by researchers at Korea University in Seoul, compared four methods for extracting protein from mealworms: alkali, salt, enzyme, and screw press.
Each method yielded unique benefits:
- Alkali extraction significantly enhanced the protein content.
- Enzyme treatment improved both the nutritional value and antioxidant capacity of the protein.
- Salt-assisted extraction exhibited notable anti-inflammatory effects.
- Both enzyme and salt treatments produced protein concentrates with significant anti-hyperglycemic (or anti-diabetic) properties.
“Although the study primarily focused on mealworms, the results suggest that these extraction methods could be applicable to other types of edible insects as well,” said corresponding author Dr. Yookyung Kim of Korea University, Seoul. “These methods not only preserve a greater amount of bioactive compounds but also offer environmental and health benefits, making them suitable for sustainable protein production despite their lower level of refinement.”
The potential of edible insects extends beyond just mealworms. Insects generally require less land, water, and feed to produce the same amount of protein as traditional livestock, making them a more environmentally friendly option. Additionally, many insects are rich in essential nutrients such as protein, healthy fats, fiber, vitamins, and minerals.
Despite these advantages, the widespread adoption of insect-based foods faces challenges in Western countries where cultural barriers and consumer acceptance remain hurdles. However, as awareness grows about the environmental and health benefits of entomophagy, attitudes are slowly changing.
As research in this field continues to advance, it is likely that more insect-based products will enter the market—from protein powders to snack foods and meat alternatives. The development of efficient and effective protein extraction methods, as demonstrated in this study, is a crucial step towards making insect-based foods more accessible and appealing to a wider audience.