Processing-driven functionality of insect-derived proteins, lipids, and chitin: Implications for food and bio-based applications

초록

Edible insects are increasingly recognized as sustainable bioresources with potential applications in food systems and related bio-based industries. Insect biomass contains proteins, lipids, and chitin, all of which contribute to nutritional quality, functional performance, and product stability. While existing reviews have largely examined these components independently, such compartmentalized approaches provide limited insight into how processing conditions simultaneously shape their functionality and bioactivity. This review presents a focused and integrated assessment of insect-derived proteins, lipids, and chitin and its derivatives, emphasizing how extraction, fractionation, and stabilization strategies govern their interconnected structure-function relationships. Recent advances in chemical, enzymatic, and emerging non-thermal processing technologies are critically examined with respect to their effects on techno-functional properties, bioactive potential, and application suitability. Additionally, particular attention is given to processing-induced synergies and trade-offs among protein solubility and interfacial behavior, lipid oxidative stability and bioactive retention, and the molecular characteristics of chitin-based polymers. The review further discusses how these processing-driven attributes influence food quality, shelf-life performance, and indirect consumer acceptance, especially through applications in familiar food matrices and functional packaging systems. By highlighting processing history as a dominant determinant of functional performance, this review underscores the need for integrated, application-oriented processing frameworks rather than isolated component recovery. Such an approach is essential for improving industrial feasibility, supporting regulatory compliance, and facilitating transition of insect-derived ingredients from niche concepts to scalable solutions for sustainable food systems.

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