Protein extraction and edible film development: İnnovativeapproaches based on crickets, mario worms and mealworms

This study focuses on the extraction, characterization, and application of proteins obtained from three edible insect species Tenebrio molitor, Zophobas morio, and Acheta domesticus for the development of bio-based edible films intended for fresh-cut apple preservation. Protein extraction conditions were optimized using a Box–Behnken design evaluating temperature, extraction time, and solvent ratio. Optimal conditions for T. molitor and Z. morio (45 °C, 30 min, 1:26 g/ml) resulted in yields of approximately 55%, whereas A. domesticus required higher temperature and longer extraction (65 °C, 105 min, 1:17 g/ml) and achieved a yield of 39%. SDS–PAGE analysis revealed protein profiles between 30–80 kDa. Among the species, A. domesticus showed the highest in vitro digestibility (96.9%), followed by Z. morio (93.4%) and T. molitor (76.8%). Total phenolic content reached up to 2.71 mg GAE/g and antioxidant capacity up to 7.94 µmol TE/g. Edible films produced from these proteins were evaluated in terms of total phenolics, antioxidant activity (DPPH, ABTS), FTIR, XRD, TGA, SEM, amino acid, color, opacity, moisture content, solubility, water vapor permeability, and oxygen permeability. FTIR/XRD analyses indicated semi-amorphous structures with protein integration, and TGA showed thermal stability between 250–350 °C.When applied to fresh-cut apples, the films reduced weight and firmness losses. The A. domesticus film maintained the highest firmness (15.84 N) and limited weight loss to 7.9% by day 8. Overall, the findings indicate that insect-protein-based edible films can function as moisture and oxygen barriers, contributing to quality retention in fresh-cut fruits and supporting the development of sustainable biodegradable packaging materials.