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Characteristics of defatted flour from black soldier fly (BSF) larvae (Hermetia illucens L.) and its application as an alternative protein source in whole wheat breads formulations
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DOI：10.1016/j.fufo.2026.101158.png)
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Abstract
En 中文
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. 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. Defatted BSF larval meal obtained through different defatting processes exhibited higher protein concentrations and increased levels of essential and aromatic amino acids compared with the raw meal. Blends of whole wheat flour and defatted BSF flour were formulated at different proportions. Incorporation of these blends altered the textural properties, specific volume, and crust color of the resulting breads, but did not affect their chewiness or cohesiveness. Overall sensory acceptance was positive, with scores between 6.5 and 7.5 on the 9-point hedonic scale. The results indicate that defatted flour 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.
Keywords:
Insect flour
protein enrichment
baking
wholeflour
sensory analysis
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