{Reference Type}: Journal Article
{Title}: Edible insects as a novel source of lecithin: Extraction and lipid characterization of black soldier fly larvae and yellow mealworm.
{Author}: Li A;Dewettinck K;Verheust Y;Van de Walle D;Raes K;Diehl B;Tzompa-Sosa DA;
{Journal}: Food Chem
{Volume}: 452
{Issue}: 0
{Year}: 2024 Sep 15
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139391
{Abstract}: Edible insects with high fat and phosphorus content are a potential novel source of lecithin, however, studies on their minor lipids are limited. In this study, lecithin was extracted from black soldier fly larvae and yellow mealworm. Herein, the effects of lecithin extraction method, matrix and ultrasound pretreatment were explored based on the fatty acid composition and phospholipid profile with soy lecithin as a reference. The use of a wet matrix and ultrasound pretreatment increased the extraction efficiency of total PLs from both insects. Insect lecithin contained a considerable amount of sphingomyelin compared to soy lecithin. In insect lecithin, a total of 47 glycerophospholipid and sphingomyelin molecular species, as well as four molecular species of fatty acyl esters of hydroxy fatty acid, were detected. This study is the first comprehensive investigation of insects as a new source of lecithin with applications in food, cosmetics and in the pharmaceutical industry.