Comparison of ultrasound, pulsed electric fields, and high pressure on cricket protein extraction and concentrate characteristics

Abstract

The environmental costs of traditional proteins drive the search for sustainable alternatives. Crickets are a promising option, offering high protein content with reduced environmental impact. This study examines the effects of ultrasound (US), pulsed electric fields (PEF), and high pressure (HP) on cricket protein solubility, protein concentrate production, and enzymatic browning, using a standard alkaline extraction method as a control for comparison. Crickets (Gryllus assimilis) were homogenized with a low-concentration NaOH solution and treated with US, PEF, and HP. US treatments varied up to 20 min at 20 kHz, PEF treatments involved up to 800 pulses of 18 μs at 2.15 kV/cm, and HP treatments were conducted at 200 MPa for up to 20 min. Protein solubility was assessed, and optimal conditions were used for concentrate production. A 14-min US treatment increased protein solubility by 51 %, although longer exposure reduced it. PEF treatment improved solubility by 14 % with 800 pulses. HP enhanced solubility by 17 % at 9 min but decreased it with longer treatments. Compared to the standard alkaline extraction method, non-thermal technologies significantly reduced extraction time and reagent consumption. HP-treated protein concentrate showed the highest enzymatic browning. These findings highlight the potential of US, PEF, and HP to improve the sustainability and efficiency of protein extraction, offering insights for developing insect-based protein products.