Purpose The current study aimed to compare the effects of three defatting methods on the techno-functional properties, bioactive potentials, and storability of Protaetia brevitarsis seulensis (PBS) larva proteins. Design/methodology/approach Raw PBS was defatted by either hexane extraction, mechanical pressing, or supercritical CO2 extraction. The defatted PBS proteins were analysed for colour, crude fat and protein contents, amino acid content, protein profiles, techno-functional properties, antioxidant capacities and changes during storage. Findings While hexane-defatted PBS (HDP) showed strong interfacial properties, water retention and high amino acid content, it involved limited phenolic recovery and high lipid oxidation. Pressure-defatted PBS (PDP) exhibited the highest phenolic content, strongest antioxidant activity and high solubility; however, it involved excess residual lipid retention, poor water/oil retention, and limited shelf stability. Supercritical CO2-defatted PBS (SDP) yielded a refined protein-rich fraction with preserved protein integrity, strong water retention, high foaming, stable emulsification and controlled lipid oxidation. Research limitations/implications This study was limited to in vitro evaluations of PBS protein and did not explore its behaviour in food matrices or biological systems, which warrants further investigation for functional validation. Practical implications The SC–CO2 extraction method shows potential for enhancing protein quality, but optimisation of process conditions and integration into real food formulations remain necessary. Social implications The findings support the development of insect-based proteins as sustainable alternatives, yet consumer acceptance and regulatory considerations must be further addressed through sensory and societal studies. Originality/value PBS has been recognised as a sustainable protein source with promising future applications owing to its short incubation period and high protein and amino acid contents. The current study suggested supercritical CO2 extraction as the preferred defatting strategy for upgrading PBS to high-value protein ingredients for food and pharmaceutical applications. In addition, extraction utilising supercritical CO2 reduced any environmental impact compared to that in chemical methods, which require large amounts of hexane, thereby enhancing food sustainability.
He et al. (Mon,) studied this question.