inTECH · Eco-innovative technologies for sustainable exploitation of macromolecules from insects as alternative resource in bioeconomy

Eco-innovative technologies for sustainable exploitation of macromolecules from insects as alternative resource in bioeconomy

The MSCA project ‘Eco-innovative technologies for sustainable exploitation of macromolecules from insects as alternative resource in bioeconomy (inTECH)’ focused on technological development in processing of insects. As overall demand for food (particularly proteins) increases, there is an urgent need to increase supply of protein from sustainable alternative sources. Insect derived proteins are gaining particular interest as a potential substitute or replacer of conventional proteins commonly used in food and feed. With increasing demand of insect-based foods in western countries, many companies have started mass rearing systems; therefore, adequate insect processing are essential to ensure food safety and quality. The overall aim of this project was to develop new knowledge and scientific competencies through advanced training in eco-innovative extraction technologies for a new, complex and challenging matrix (edible insect). In this regards, a series of specific objectives were established that cover the innovation chain for sustainable exploitation of insects. These objectives were a) to develop first-of-a-kind technological toolbox suitable for sustainable exploitation of edible insects (e.g., house crickets); b) functional and technological properties profiling of extracted macromolecule; c) zero-waste process for holistic utilisation of all insect fractions and d) communication and dissemination of scientific knowledge. The project has achieved most of its scientific objectives and milestones for the period, with some deviations in research approach. Further, the training objectives for the researcher were also fully achieved by gaining expertise in insect production and processing chain, new analytical techniques and project dissemination. Through the outcomes from this project, it was evident that the novel food processing technologies including ultrasound (US), microwave (MW), pulsed electric fields (PEF) have potential to improve quality and efficiency insect macromolecules extraction. These technologies can also reduce or eliminate the harmful extraction solvents, thus ensuring the overall sustainability of extraction process. Combining the extraction procedures for protein, fat and chitin in to a sequential process can ensure zero-waste in insect processing. Further, high hydrostatic pressure processing (HHP) in combination with modified atmosphere packaging (MAP) can improve safety and extend the shelf life of insect products.

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз