Characterization, extraction, and functional-nutritional properties of insect proteins and lipids for food applications

• Sustainable source : Insect proteins and lipids offer high nutrition and efficiency • Optimized extraction : Methods enhance protein yield and lipid purity • Functional benefits : Support emulsification, foaming, and gelation in foods • Key challenges : Allergenicity, acceptance, and scalable processing hurdles remain • Future outlook : Innovations drive insect-based ingredients into food systems Insect-derived proteins and lipids offer a sustainable alternative to conventional food ingredients, characterized by high nutritional value, functional versatility, and efficient resource utilization. Insect proteins exhibit favorable amino acid composition and functional properties, including solubility, emulsification, and gelation. Their lipids contain species-dependent combinations of saturated, monounsaturated, and polyunsaturated fatty acids, notably oleic and linoleic acids that contribute to nutritional quality. This review explores extraction and processing techniques that optimize the functional and nutritional properties of insect-based proteins and oils. Alkaline solubilization, isoelectric precipitation, and enzymatic hydrolysis enhance protein recovery, while solvent extraction, mechanical pressing, and supercritical CO 2 extraction improve lipid purity and bioactive retention. Functional properties such as emulsification, foaming, and gelation support diverse food applications. Nutritionally, insect proteins exhibit favorable digestibility and amino acid profiles, while insect lipids provide essential polyunsaturated fatty acids and antioxidative compounds. Challenges remain in allergenicity mitigation, consumer acceptance, and large-scale processing. Advanced refinement techniques and sustainable extraction methods enhance stability and safety, promoting commercial viability. Continued research and technological innovations will facilitate the integration of insect-derived ingredients into mainstream food systems, supporting global food security and sustainable production.