Silkworm pupae protein: A sustainable food innovation

Abstract:

Silkworm pupae (Bombyx mori), a by-product of the sericulture industry, are emerging as a sustainable functional food due to their high protein content, essential amino acids, healthy fatty acids, vitamins, and bioactive compounds. They exhibit antioxidant, antimicrobial, anticancer, and antihypertensive properties, making them valuable for food, nutraceutical, pharmaceutical, and cosmetic applications. Advanced extraction methods have enhanced their utilization in protein-enriched products such as cookies and ice cream. Despite challenges related to allergenicity, perishability, and consumer acceptance, silkworm pupae possess strong potential as an eco-friendly and nutritious alternative protein source for future food systems.