The increasing demand for sustainable food requires the development of raw materials and products that provide not only high-quality proteins but also valuable lipids. The aim of this study was to compare the lipid quality of insect powders with that of selected cereal flours (millet, oat, and rice) during four months of storage at room temperature. To simulate increased oxidative conditions, the packages were filled only halfway, thereby increasing oxygen availability. Lipids were extracted using the Bligh–Dyer method, and their oxidation status was assessed based on peroxide value (PV), p-anisidine value (p-AsV), and the total oxidation (Totox) index. Fatty acid composition, antioxidant activity, and oxidative stability were determined using differential scanning calorimetry (DSC). Directly after purchase, none of the analyzed flours or insect powders exceeded a PV of 10 meq O₂/kg lipids or a p-AsV of 20. After four months of storage, lipid oxidation increased in all samples, with changes ranging from 4.6% to 30%, depending on the parameter analyzed. Lipids extracted from insect powders consistently showed significantly higher oxidation levels than those from cereal flours. The proportion of PUFAs in the lipids of the flours ranged from 36.40% to 64.21%, whereas in insect powders it ranged from 30.01% to 37.29%. After storage, only minor changes in PUFA content were observed, and these did not indicate advanced destructive oxidative degradation. Overall, the lipids present in the analyzed flours demonstrated favorable nutritional quality indices, including AI (0.10–0.48), h/H (2.23–10.47), and TI (0.22–1.14). The results indicate that insect powders can serve as a valuable source of fatty acids; however, their susceptibility to lipid oxidation necessitates careful consideration during processing and storage.

Edible insects have emerged as a sustainable source of high-quality proteins, lipids, and carbohydrates (including chitin), as well as micronutrients such as minerals and vitamins, and diverse bioactive compounds, thereby making them promising ingredients for functional food applications. Their favourable nutritional profile and low environmental footprint make them attractive ingredients for next-generation food systems. However, processing and preservation remain critical challenges, particularly with respect to the stability of bioactive compounds, lipid oxidation, and protein functional properties such as solubility, emulsifying capacity, and water-holding capacity. This review critically examines recent advances in food processing technologies applied to edible insects, including drying, extraction, fermentation, and microencapsulation, with emphasis on their effects on bioactive compound retention and functional performance. The role of processing strategies in enhancing oxidative stability, protein solubility, emulsifying properties, and overall technological applicability is discussed, alongside safety, regulatory, and consumer acceptance considerations. Overall, this review highlights key technological pathways for the effective valorisation of insect-derived ingredients and outlines future directions for their integration into sustainable and functional food products. In contrast to previous reviews, this work provides a comparative and mechanism-oriented analysis of processing methods, highlighting inconsistencies across studies and identifying key technological trade-offs. Particular attention is given to the relationship between processing parameters and the stability of bioactive compounds.

Due to the widespread application of plate heat exchangers (PHE) in the food industry, a key aspect of their operation is ensuring a high level of hygiene, which guarantees the microbiological cleanliness of the final product. This is achieved through the cleaning of installations containing PHE using the Clean-in-Place (CIP) system. An important aspect is the determination of flow resistance, as this enables the specification of drive parameters and the selection of a pump that provides a sufficiently high flow rate through the installation, particularly required during the pre-rinsing stage. The subject of the research was a three-section plate heat exchanger, which forms part of a prototype technological line designed for the pasteurisation of liquid egg mass and its fractions – egg white and yolk. As part of the study, the effectiveness of the cleaning process was assessed depending on the flow rate. Based on experimental results, the minimum flow rate necessary for effective cleaning using commercial sodium hydroxide (NaOH)-based cleaning agents was determined. In addition, the extent to which the relationship described in the literature – linking flow rate with hydraulic resistance in PHE – is confirmed under real operating conditions during the cleaning process in the CIP system was analysed. The results obtained may be used to optimise the parameters of the CIP process, which will contribute to increased efficiency, reduced consumption of chemical agents, and improved microbiological safety of the final product.

The observed growth of the global population and concern for the natural environment require the supply of inexpensive food with a low-carbon footprint. These requirements can be met, among others, by insect-derived raw materials, such as insect powders commonly referred to as flours. The aim of this study was to compare and assess the effects of four-month storage of insect powders (cricket, mealworm) and cereal flours (millet, oat, rice) under conditions similar to household storage (room temperature, partially emptied packages) on selected quality characteristics. It was assumed that, due to their different protein–fat composition and high degree of comminution, insect powders may exhibit a different dynamic of changes compared to flours in which starch is the dominant matrix. The scope of the research included the assessment of moisture content, acidity, ash content and total protein content, analysis of the amino acid profile, color parameters in the CIE L*a*b* space, changes in volatile compounds, and determination of heavy metal content (Cd, Pb, Hg, As). The obtained results enabled a comprehensive characterization of the quality stability and nutritional value of the tested raw materials after the storage period. The analyses revealed clear differences between cereal flours and insect powders, resulting from differences in chemical composition and production technology. Insect powders were characterized by a higher protein content and a more favorable amino acid profile compared to cereal flours. In addition, they exhibited lower moisture content, different color, and a distinct aroma profile, which can be attributed both to their production technology and to a higher proportion of hydrophobic components. It was shown that during storage the amino acid composition of the tested flours remained relatively stable, as did color; however, mealworm powder exhibited the lowest color stability. It was also demonstrated that cereal flours are characterized by a greater capacity for water sorption, which is related to their starch matrix, whereas insect powders undergo processes related to lipid degradation, leading to increased acidity and changes in the profile of volatile compounds. Certain safety concerns may arise from the exceeded permissible cadmium content observed in mealworm powder.