Application of edible insects to food products: A review on the functionality, bioactivity and digestibility of insect proteins under high-pressure/ultrasound processing.

Edible insect products are recognized for their high-quality protein content and an array of essential nutrients, including minerals and fatty acids. As the demand for sustainable protein sources grows, insect-based foods are gaining attention as a viable solution to help address global food security. Emerging technologies including high-pressure processing (HPP) and ultrasound (US) have the potential to influence the key functional properties of insect proteins-such as solubility, gelling ability, foamability, and emulsifying capacity-making them more suitable for incorporation into various food products. Additionally, the physicochemical properties and functionality of these proteins can be altered by digestive processes. This review focuses on the physicochemical and functional properties, as well as the biological activities, of edible insects modified by HHP and US technologies. It also explores, for the first time, how digestion impacts the quality and biological activities of insect-based products.