Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85–97%) than flours (30–35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications.

In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90–52.74%. The crude fat of the insect flours differed significantly (p < 0.05), with H. illucens (27.93%) having the highest crude fat. G. belina was lighter (L*) and yellower (+b*) compared to H. illucens and M. subhylanus, and there was no significant difference (p > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (p > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for H. illucens (3.63%), with M. subhylanus (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities.

This study aimed to assess the nutritional information and structural overview of the BSFL (black soldier fly larva) flours (full fat and defatted). The BSFL flours were obtained by freeze-drying the larvae and the removal of fat using hexane and isopropanol ratio of 3:2 (v/v), these solvents were used due to their defatting efficiency and because they are less toxic. Nutritional and structural analyses were conducted using standard methods. The full-fat and defatted flours had high protein content (45.82% and 56.11% respectively). Defatting significantly (p < 0.05) increases the protein content by approximately 10%, while the fat content decreased from 25.78% in full-fat larvae to 4.8% in defatted larvae. The compositional data were qualitatively confirmed with Universal Attenuated Total Reflectance Fourier Transform Infrared spectroscopy (UATR-FTIR) mainly in the amide I and II regions. Thermal gravimetry (TG) and differential scanning calorimeter (DSC) analysis, showed the conformational physical changes induced due to removal of fat which affected protein denaturation. DSC analysis displayed curves of both endothermic and exothermic reactions. During the first heating program, both samples had wide endothermic heating peaks ranging from 42 to 112 °C, which may be attributed to the water content in the samples evaporating. The first stage of the decomposition process was important, with loss of free and loosely bound water up to 150 °C, according to TGA curves. Protein and carbohydrates volatilized during the second stage of decomposition. The third level may be linked to polypeptide decomposition. FTIR revealed that the defatting process induced structural modifications on the amide I (1650 cm⁻¹) and amide II (1540 cm⁻¹) regions. Defatting has a significant effect on the functional groups and nutritional value of the BSFL. Defatted as well as full-fat flour both show good nutritional and structural characteristics for use in many food applications, however the improved proximate composition of the defatted BSFL can be applied to food products using BSFL flour as an alternative ingredient.

In higher education, there are calls to incorporate active learning experiences that place the student at the center of learning, rather than encouraging students to be passive listeners. For students to have a deeper and more meaningful learning experience, educators can use an active learning approach. This approach attempts to engage students at higher levels of thinking so that they are more interested in, better engaged with, and understand the course material better. The aim of this study was to investigate students’ perceptions of Plickers and crossword puzzles as low‐cost pedagogical tools to foster active learning in an undergraduate course in food science and technology. A mixed‐method survey consisting of a 5‐point Likert scale and open‐ended qualitative questions was administered via Blackboard to elicit student responses. A total of 121 students were enrolled for the course and 70.2% ( n = 85) completed the survey. Plickers were found to be easy to use (mean = 4.66), provided opportunities to answer to formative questions anonymously (mean = 4.60), and helped increase participation in class (mean 4.05). The majority of students felt that crossword puzzles required them to think critically (mean = 4.53) and provided them with the opportunity to assess how well they understood the course content (mean = 4.45). Moreover, a statistically positive relationship was found between student collaborative learning and crossword puzzle implementation scores ( r = .506, p < .01). The findings demonstrated that when implemented effectively, Plickers and crossword puzzles contributed to greater enhanced student engagement. These pedagogical tools can be applied as formative assessment instruments and offer a low‐cost alternative to the limitations encapsulated by didactic pedagogy.

Ultrasound technology is one of the leading, most promising green techniques in various applications within the food industry. The integration of this technology in the food processing industry has witnessed substantial advancements, transforming various processes to enhance quality, efficiency, and sustainability. The aim of this systematic review was to critically examine the advancements in ultrasound technology, focusing on optimization studies related to extraction and food preservation. The objective was to assess the feasibility and effectiveness of scaling up this technique for industrial implementation, ensuring its viability in large-scale food processing applications. The Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) method was adopted in this study, utilizing two databases: Web of Science (WOS) and Scopus. A distinct correlation in the unit operation parameters was found between the application of the technique for extraction and its application for pasteurization. The extraction process was found to have favored a medium ultrasonic power (300–500 W) with no requirement for heat, while the pasteurization process favored higher ultrasonic power (600–750 W) with mild temperatures (60 °C) to preserve essential bioactive compounds. Ultrasound technology is significantly transforming food processing methods, contributing to the development of a circular economy and leading to substantial improvements in processing efficiency, product quality, and sustainability. Additionally, it has proven its potential as a green technology to completely replace conventional techniques and its significant role in advancing the circular economy by harnessing the advantages of process efficiency and high-quality products from fruit material.

The food industry is considering novel sources of proteins with enhanced functionalities to meet the increasing demand and population growth. Edible insect proteins have emerged as an alternative that is environmentally friendly and economically viable and thus could make a significant contribution to global food security. This study was aimed to establish the effect of conjugation via the Maillard reaction on the antioxidant and techno-functional properties of black soldier fly larvae protein concentrate. Reaction mixtures containing black soldier fly larvae protein concentrate and glucose (2 : 1 weight ratio) were wet-heated at 50, 70, and 90°C for 2, 4, 6, 8, and 10 h, respectively, with an initial pH of 9. The results showed that the browning indices of the black soldier fly larvae-glucose (BSFL-Glu) model system increased with an increase in reaction time and temperature, with conjugates formed at 90°C exhibiting the highest browning intensity at 420 nm. At 50°C, the DPPH-RS of the conjugates ranged from 15.47 to 32.37%. The ABTS⁺ radical scavenging activity of BSFL-Glu conjugates produced at 90°C exhibited significantly ( ) higher scavenging activity as a function of reaction time. The foaming capacity of BSFL-Glu conjugates produced at 70°C showed a significant increase ( ) as a function of reaction time. Principal component analysis was applied to browning and antioxidant indices. Component 1 of the score plot accounted for 89%, while component 2 accounted for 8% of the observed variability and allowed discrimination/differentiation of the samples based on the heating temperature. These findings provide a practical means to improve the functionality of novel edible insect proteins for food application.