Global population projected to reach 10 billion by 2050 emphasizing the need for sustainable food production. Traditional protein sources present environmental and scalability challenges, demanding the diversification of protein sources. Edible insects, such as house crickets (Acheta domesticus), emerged as a promising solution due to their high nutritional value, efficient feed conversion rates, and lower environmental impact compared to conventional protein sources. Incorporating insect powders into new food products can improve consumer acceptance, but often lead to poor functionality and/or undesirable organoleptic characteristics. However, protein isolates were revealed to be effective in enhancing functionality and consumer acceptance. This study aimed to develop and compare the yield of three different protein extraction methods, using sodium hydroxide, ascorbic acid or alcalase, from house crickets (Acheta domesticus) for food applications. Protein extraction was performed on cricket powder with a mean protein content of 57.95 g/100 g, and the results were evaluated. The enzymatic method showed the highest protein extraction rate of 85.97% with a mean protein content of 74.03 g/100 g, while extraction with NaOH or ascorbic acid resulted in rates of 74.32 and 56.99%, respectively. Further studies on the functionality and sensorial evaluation of products developed with this protein extract are recommended.
