Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties

Edible insects are an important source of proteins, fat, and chitin, which need to be extracted develop tailored products with a controlled composition. Pulsed electric fields (PEF) is non-thermal technology that can enhance the extraction. This study explores effect PEF on extraction protein, fat chitin from cricket flour, as well material's functional properties. House crickets ( Acheta domesticus ) were treated at several conditions (4.9–49.1 kJ/kg). treatment 4.90 kJ/kg increased yields protein (>18%) >40%), while 24.53 oil binding emulsifying capacity antioxidant activity flour by 28.10, 64.88 58.20%, respectively. Water foaming not affected treatment. These results outline suitable pretreatment for valorization house biomass possible industrial application. • caused maximum increase yield 18.62% 41.75%, improved techno-functional properties increasing over 40 70%, positively (10 g/100 g d.w.) structure.