Extraction Kinetics and Functional Characterization of Ant Egg Protein Using Ultrasound Technology

ABSTRACT

The growing global demand for proteins has prompted greater investigation into alternative, sustainable, and nutritionally comparable protein sources. Insects are emerging as sustainable and eco‐friendly protein sources, yet extraction techniques critically influence the physicochemical and functional properties of insect‐derived proteins. This study examines the effects of ultrasonic amplitude (10%–50%) and time (5–30 min) on the extraction yield, functional, structural, and surface properties of red weaver ant egg protein isolate. Extraction kinetics were evaluated using first‐order, second‐order, Peleg, and power law models; Peleg and second‐order models showed the best fit ( R ²  = 0.99), indicating superior suitability for protein extraction. Maximum yield and purity were achieved at 50% amplitude and 20 min. The optimized ant egg protein isolate exhibited enhanced water (4.58 ± 0.9) and oil holding capacities (2.28 ± 0.1), reduced particle size (250.3 ± 1.9), negative zeta potential, and higher sulfhydryl group, which has a positive effect on protein solubility, emulsifying activity, and stability index (60.34 ± 0.2 and 68.8 ± 0.97, respectively). FTIR and XRD structural evaluation revealed a slight decrease in β‐sheets with a corresponding increase in α‐helix, suggesting secondary structural rearrangements that enhance functionality and thermal stability. DSC analysis further confirmed enhanced enthalpy values compared to the control. SEM observations showed reduced particle size and a more disrupted, fragmented morphology, attributable to cavitation‐induced shear forces. These results highlight ultrasound‐assisted extraction as a sustainable approach for producing nutritionally valuable ant egg protein suitable for diverse food applications. Overall, this study provides a scientifically validated pathway for industry adoption of insect‐based protein using ultrasound technology, bridging the gap between laboratory research and real‐world food applications while supporting global goals of food security and environmental sustainability.