In recent years, almost all extraction processes in the perfume, cosmetic, pharmaceutical, food ingredients, nutraceuticals, biofuel and fine chemical industries rely massively on solvents, the majority of which have petroleum origins. The intricate processing steps involved in the industrial extraction cycle makes it increasingly difficult to predict the overall environmental impact; despite the tremendous energy consumption and the substantial usage of solvents, often the yields are indicated in decimals. The ideal alternative solvents suitable for green extraction should have high solvency, high flash points with low toxicity and low environmental impacts, be easily biodegradable, obtained from renewable (non-petrochemical) resources at a reasonable price and should be easy to recycle without any deleterious effect to the environment. Finding the perfect solvent that meets all the aforementioned requirements is a challenging task, thus the decision for the optimum solvent will always be a compromise depending on the process, the plant and the target molecules. The objective of this comprehensive review is to furnish a vivid picture of current knowledge on alternative, green solvents used in laboratories and industries alike for the extraction of natural products focusing on original methods, innovation, protocols, and development of safe products.

Each year, the food supply chain produces more than 1.3 billion tons of food and agricultural waste, which poses serious environmental problems. The loss of the massive quantity of secondary and primary metabolites retrievable from this resource is a significant concern. What if there is a global solution that caters to the numerous problems arising due to the humongous volume of waste biomass generated in every part of the world? Insects, the tiny creatures that thrive in decaying organic matter, which can concentrate the nutrients present in dilute quantities in a variety of by-products, are an economically viable option. The bioconversion and nutritional upcycling of waste biomass with insects yield high-value products such as protein, lipids, chitin and frass. Insect-derived proteins can replace conventional protein sources in feed formulations. Notably, the ability of the black soldier fly (BSF) or Hermetia illucens to grow on diverse substrates such as agri-food industry side streams and other organic waste proves advantageous. However, the data on industrial-scale extraction, fractionation techniques and biorefinery schemes for screening the nutritional potential of BSF are scarce. This review attempts to break down every facet of insect processing and analyze the processing methods of BSF, and the functional properties of nutrients obtained thereof.

The black soldier fly larvae (BSFL) is a sustainable ingredient for feed applications, biofuels, composite materials and other biobased products. Processing BSFL to obtain lipid and protein fractions with enhanced functional properties as a suitable replacement for conventional feed ingredients has gained considerable momentum. In this regard, a novel and sustainable wet mode fractionation (WMF) scheme for BSFL was explored. Fresh BSFL were steam blanched and pulped to obtain BSFL juice and juice press cake. Subsequent treatment of BSFL juice employing homogenization or enzyme incubation and further centrifugation resulted in the obtention of four different BSFL fractions (Lipid—LF; Cream—CF; Aqueous—AF; and Solid—SF). Total energy consumption for a batch BSFL (500 g) WMF process was 0.321 kWh. Aqueous and solid fractions were the predominant constituents of BSFL juice. Lauric acid (44.52–49.49%) and linoleic acid (19.12–20.12%) were the primary fatty acids present in BSFL lipids. Lipid hydrolysis was observed in lipids belonging to the solid (free fatty acids > triacylglycerides) and cream fractions. Aqueous fraction proteins (ctrl) displayed superior emulsion stability and foam capacity than other treatments. Juice press cake retained 60% of the total chitin content and the rest, 40%, was found in the solid fraction (ctrl). The material distribution of principal constituents in different fractions of the WMF process and amino acid profile was elucidated. Overall, the versatile WMF process proposed in this study involves simple unit operations to obtain functional ingredients from BSFL, which can be further explored by researchers and industry stakeholders.

Bioraffinerie des larves d'insectes de mouche soldat noire : des « bio-usines » pour la conversion des biodéchets en substances d’intérêt pour l’alimentation animale: Face aux préoccupations croissantes concernant la déforestation liée à la production d’alimentation animale et son impact sur le changement climatique, le secteur des protéines alternatives s'est positionné comme acteur du développement durable. La bioconversion à base d'insectes, en particulier les larves de la mouche soldat noire (BSFL), en tant que mini-usines de recyclage dessous-produits et déchets de l’industrie agroalimentaire et agricole en produits de l’alimentation animale. La première partie de ce manuscrit présente une étude bibliographique sur la valorisation des déchets industriels, agricoles et alimentaires par les larves d’insectes dans une approche de bioraffinerie par entomoconversion. LA seconde partie de la thèse est dédiée à la recherche de solvants alternatifs, de procédés innovants et de procédures de bioraffinerie originales pour l’extraction des divers métabolites (lipides, protéines et chitine) à partie des larves de la mouche soldat noir. Pour la recherche de solvants alternatifs, le solvant biosourcé 2-méthyloxolane s'est révélé supérieur au solvant pétrochimique « hexane » pour la délipidation des larves (BSFL) sans impact négatif sur la farine protéique. Pour la partie de recherche de la technique optimale de dévitalisation pour l'euthanasie de BSFL, nous avons remarqué que la congélation induit une lipolyse dans la fraction lipidique ainsi qu’un brunissement des protéines. Pour la recherche d’une voie optimale de fractionnement par bioraffinerie, la voie humide a permis d’obtenir cinq fractions différentes. Ce processus écoresponsable utilisant moins d’énergie pourrait potentiellement remplacer les méthodes de traitement à sec des BSFL à l'échelle industrielle.

The growing demand for functional and value-added foods has prompted interest in integrating nutrient-rich ingredients and novel encapsulated systems into traditional pasta products. This study aimed to develop and optimize a ravioli dough formulated with elephant foot yam flour (EFYF), wheat flour (WF) and amaranth flour (AF) using mixture design in response surface methodology and to create an innovative filling using encapsulated edible pearls produced from okra mucilage and moringa leaf powder through ionotropic gelation. The pearls and ravioli dough were analyzed for physicochemical, textural, color and nutritional characteristics. Cooked ravioli was investigated for cooking quality and sensory attributes. The optimized dough formulation (46.67 g EFYF, 43.32 g WF, 10 g AF) exhibited desirable hardness (4.64 ± 0.28 N), chewiness (0.40 ± 0.02 N), nutritional, physicochemical and color attributes. The edible pearls demonstrated moderate moisture content (21.18 ± 0.26%), high protein (26.25 ± 0.02%), crude fiber (2.60 ± 0.01%), dietary fiber (8.60 ± 0.52%), high ash content (14 ± 0.62%) and soft gel-like texture. The cooked ravioli showed a cooking time of 8 ± 1 min, high water absorption capacity (209.9 ± 0.34%), minimal solid loss (1.30 ± 0.21%) and favorable sensory scores across appearance, taste, texture and overall acceptability. The study concludes that incorporating encapsulated pearls and nutrient-dense flours can produce a functional, nutritionally enriched ravioli with good technological performance and consumer appeal.