Effect of Defatting Method on the Nutritional, Functional, and Bioactive Properties of Black Soldier Fly Larvae.

Defatting methods are key to modulating the nutritional, functional, and bioactive characteristics of edible insect powders. This study evaluated the effects of mechanical pressing and ethanol-based solvent extraction on larvae powder. Solvent-defatted samples (DPSs) showed the highest protein content (54.96 g/100 g), with a 61% increase compared to full-fat powder (FP), and the lowest residual lipid content (3.18 g/100 g). In contrast, mechanical pressing (DPP) preserved higher antioxidant activity (68.30% DPPH inhibition), a 30% increase over FP. DPS also showed greater fiber content (13.90 g/100 g), improved water solubility, emulsification capacity, and reduced water activity (0.269), desirable traits for food formulations. DPP retained higher hygroscopicity and exhibited the highest antioxidant potential among the samples. These findings demonstrate that defatting method selection significantly impacts the techno-functional and nutritional quality of insect powders and should align with the desired end use, whether for protein enrichment, enhanced antioxidant activity, or development of sustainable food ingredients. This work supports the strategic use of as a functional, high-protein ingredient and reinforces its role in advancing circular and sustainable food systems.