The objective of this research was to investigate and compare the results obtained in the intensification and integration of (sc-CO₂) under different pressure conditions (25 and 30 MPa) at 60 °C. When intensifying the process, ethanol (10%) was used as a co-solvent (sc-CO₂ + EtOH). In the process integration, black soldier fly larvae flour, defatted via supercritical extraction (SFE), was the raw material for pressurized liquid extraction (PLE) using ethanol as solvent. The extract yields, fatty acid profile, free fatty acids, triacylglycerols (TAGs), oxidative stability, and nutritional quality of the oil obtained using sc-CO₂ + EtOH were evaluated. The composition of bioactive compounds (carotenoids, acidity, antioxidant compounds, tocopherols, and phospholipids) was determined in both extracts. The yields of the extracts were different by 32.5 to 53.9%. In the extracts obtained with sc-CO₂ + EtOH (10%), the predominant fatty acids were oleic, palmitic, and linoleic, with considerable levels of desirable fatty acids (DFA), tocopherols, and phospholipids. The nutritional indices showed good values for polyunsaturated and saturated fatty acids (PUFAs/SFAs), above 0.45%. Extracts from larvae meal defatted with SFE showed carotenoids, phenolic compounds, and antioxidant activity. HPTLC and HPLC analyses indicated the presence of amino acids, sugars, phenolics, and organic acids in their composition. This study revealed that the supercritical fluid extraction (SFE) process, or its conditions, can modify the fatty acid composition and the presence of minor bioactive compounds in the obtained extracts.

With the global population continuously increasing, there is an urgent need to reassess dietary patterns and identify more sustainable protein sources. Edible insects represent a highly effective alternative, delivering superior nutrition and reduced environmental impact compared to traditional options. This study aimed to develop, characterize, and evaluate hot dog sausages in which ground beef (GB) was partially replaced with defatted black soldier fly flour (DBSFF). The wholemeal was defatted through supercritical extraction with carbon dioxide (sc-CO ₂ ) and incorporated into three isoproteic formulations: a control (60% GB), T5 (57% GB + 1.45% DBSFF), and T10 (54% GB + 2.89% DBSFF). The products underwent proximate composition analysis, cooking yield, texture profile, sensory evaluation, and measurements of physicochemical stability (pH, instrumental colour, and lipid oxidation) at the beginning ( t = day 0) and the end ( t = day 45) of refrigerated storage. Incorporating DBSFF did not significantly affect the nutritional composition or cooking yield ( ), supporting its viability as a protein ingredient in hybrid meat products. However, adding DBSFF resulted in a significant increase in pH, changes in colour, lipid oxidation, and texture attributes ( ). Sensory evaluation indicated that the T5 formulation achieved similar acceptance to the control in several sensory attributes, suggesting a satisfactory outcome due to the favourable consumer acceptance at this substitution level. Nonetheless, higher inclusion of DBSFF rates than those evaluated in this study may negatively impact both technological properties and consumer perceptions of hybrid hot dog sausages.

This study explores the potential of defatted flour from the larvae of Hermetia illucens L., as an alternative source of protein, using green and sustainable technology. The results of this research aim to promote health and encourage sustainable systems and environmental protection. This research aimed to evaluate the use of defatted black soldier fly (BSF) larvae flour by integrating a supercritical CO2 (ScCO2) extraction process followed by pressurized liquid extraction (PLE) using ethanol as a solvent for application in bakery products. The defatted BSF larvae flour was characterized by its physicochemical composition, including the amino acid profile and microbiological analyses. Breads with different concentrations of defatted BSF larva flour were produced to verify the effect of its incorporation on the physical-chemical and sensory properties of the breads. Microbiological analyses were also carried out to ensure product safety. When comparing the defatted flour from raw BSF larvae with that defatted by different processes, an increase in protein concentration and the content of essential and aromatic amino acids was identified. The addition of defatted flour to the bread affected the texture, specific volume, and color of the crust, but had no impact on chewiness and cohesion. Overall sensory acceptance was positive, with scores between 6.5 and 7.5 on the 9-point hedonic scale. The results indicate that flour defatted from BSF larvae via the integration of sustainable processes using green solvents offers valuable functional and nutritional properties, and can be characterized as a protein source and a promising alternative for enriching foods.