Effects of salt concentration, temperature, and blanching time on insect protein extraction yield: optimisation by response surface methodology

Abstract This study aimed to optimise the protein extraction yield from black soldier fly larvae by employing a blanching process to enhance protein solubility and mitigate oxidation. Through response surface methodology, we determined the optimal blanching conditions, with the temperature set at 85.152 °C, a duration of 12.411 s, and a sodium chloride concentration of 0.46 M. These parameters were selected to maximise protein solubility while minimising oxidation. The results of this study reveal significant improvements in protein functionality after blanching, particularly with respect to increased emulsification stability. Notably, no significant effect on foam formation was observed. These findings underscore the efficacy of blanching as a pre-processing step to enhance the quality of proteins extracted from black soldier fly larvae. Moreover, these optimised conditions have promising applications in various food and feed formulations, contributing to sustainable protein sourcing and processing methods. By addressing key challenges related to food security and environmental sustainability, this study provides valuable insights into the utilisation of insect proteins as an alternative protein source in the face of global challenges, such as climate change and dwindling natural resources.