Insight into the silkworm pupae: Modification technologies and functionality of the protein and lipids

Abstract

BackgroundThe pupae is one of the most valuable components of the silkworm, a by-product of silk reeling. Employing them as a raw material to create valued products will help to recycle and reuse silkworm pupae, as well as contribute to the food industry's long-term development. Silkworm pupae protein (SPP) and pupae oil (SPO) are high in nutritional and bioactive components that have a variety of applications in the food industry as well as health-promoting characteristics. Scope and approachIn this review, we first elaborate on the modification, nutritional, and functional properties of silkworm pupae in terms of requirements for protein and lipids processing as well as current extraction technology. In the subsequent sections, we summarize the modification techniques including the science and technology involved in attaining fatty acid components of SPO. Finally, we focus on recent studies related to the utilization of SPP and SPO subject to their inclusion in foods for their health benefits. Key findings and conclusionsThe key to silkworm pupae product design may be to fully exploit and utilize the inherent characteristics of the pupae to produce functional peptides and structural lipids with high nutritional content, which may necessitate further improvements in the bioactive and functional properties. Designing more ecologically friendly, low-cost, and efficient processes for producing protein and oil from silkworm pupae is also a trend in technology. This may further provide new insights into the mechanisms behind modifying silkworm pupae as food and its health advantages.