{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,4]],"date-time":"2026-02-04T17:22:59Z","timestamp":1770225779950,"version":"3.49.0"},"reference-count":44,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T00:00:00Z","timestamp":1769990400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Insects"],"abstract":"<jats:p>The nutritional composition of insect-derived meals is strongly influenced by insect diet, while defatting can further modulate nutritional quality. However, some defatting methods, such as supercritical CO2 extraction, depend on sample properties, including density and macromolecule distribution. Therefore, diet-induced changes may affect lipid extraction efficiency and kinetics, a relationship that remains unexplored. This study evaluated the impact of feeding Hermetia illucens larvae with by-products from olive oil industry (olive leaves, OL, at 15, 30 or 50%; dry full-fat olive pomace, OP, at 30, 50, 70, 90%) or quinoa processing (husk, QH, at 15, 30 or 50%) on supercritical CO2 defatting performance, meal composition, amino acid profile and digestibility. Despite diet-induced variations in lipid accumulation, defatted kinetics mainly depended on the content and solubility of extractable material, while differences in packed bed microstructure had a minor effect. Protein-rich meals were obtained (25\u201335%), although most diets reduced protein content, except OP50. QH15 and OP30 worsened essential amino acids in meals, whereas OP50 improved them. Chitin content increased, especially for OP-based meals. Digestibility slightly improved with OP30, OP70, QH15, and QH50. These results show the potential of olive oil and quinoa by-products to be up-cycled by H. illucens into high-value insect meals, without compromising the processing by supercritical CO2 defatting, supporting sustainable insect-based food and feed production.<\/jats:p>","DOI":"10.3390\/insects17020161","type":"journal-article","created":{"date-parts":[[2026,2,2]],"date-time":"2026-02-02T09:48:08Z","timestamp":1770025688000},"page":"161","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Supercritical Defatting, Composition and Digestibility of Meals from Black Soldier Fly (Hermetia illucens) Larvae Fed Olive Leaves, Olive Pomace or Quinoa Husk By-Products"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-0857-0985","authenticated-orcid":false,"given":"Esther","family":"Rodr\u00edguez-Gonz\u00e1lez","sequence":"first","affiliation":[{"name":"Secci\u00f3n Departamental de Ciencias de la Alimentaci\u00f3n, Facultad de Ciencias, Universidad Aut\u00f3noma de Madrid, 28049 Madrid, Spain"},{"name":"Departamento de Producci\u00f3n y Caracterizaci\u00f3n de Nuevos Alimentos, Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n (CIAL) (CSIC\u2013UAM), 28049 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7058-1240","authenticated-orcid":false,"given":"Diego","family":"Mart\u00edn-Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Secci\u00f3n Departamental de Ciencias de la Alimentaci\u00f3n, Facultad de Ciencias, Universidad Aut\u00f3noma de Madrid, 28049 Madrid, Spain"},{"name":"Departamento de Producci\u00f3n y Caracterizaci\u00f3n de Nuevos Alimentos, Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n (CIAL) (CSIC\u2013UAM), 28049 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5975-4462","authenticated-orcid":false,"given":"Mar\u00eda Dolores","family":"Hern\u00e1ndez","sequence":"additional","affiliation":[{"name":"Departamento de Acuicultura y Tecnolog\u00eda de la Producci\u00f3n Animal, Instituto Murciano de Investigaci\u00f3n y Desarrollo Agrario y Medioambiental (IMIDA), 30150 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0002-9420-8840","authenticated-orcid":false,"given":"Agnes T.","family":"Varga","sequence":"additional","affiliation":[{"name":"Department of Applied Biology, CEI3, University of Almer\u00eda, 04120 Almer\u00eda, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5048-4232","authenticated-orcid":false,"given":"Dmitri","family":"Fabrikov","sequence":"additional","affiliation":[{"name":"Department of Applied Biology, CEI3, University of Almer\u00eda, 04120 Almer\u00eda, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7371-6593","authenticated-orcid":false,"given":"Tiziana","family":"Fornari","sequence":"additional","affiliation":[{"name":"Secci\u00f3n Departamental de Ciencias de la Alimentaci\u00f3n, Facultad de Ciencias, Universidad Aut\u00f3noma de Madrid, 28049 Madrid, Spain"},{"name":"Departamento de Producci\u00f3n y Caracterizaci\u00f3n de Nuevos Alimentos, Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n (CIAL) (CSIC\u2013UAM), 28049 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1384-6342","authenticated-orcid":false,"given":"M\u00f3nica R.","family":"Garc\u00eda-Risco","sequence":"additional","affiliation":[{"name":"Secci\u00f3n Departamental de Ciencias de la Alimentaci\u00f3n, Facultad de Ciencias, Universidad Aut\u00f3noma de Madrid, 28049 Madrid, Spain"},{"name":"Departamento de Producci\u00f3n y Caracterizaci\u00f3n de Nuevos Alimentos, Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n (CIAL) (CSIC\u2013UAM), 28049 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1082-9280","authenticated-orcid":false,"given":"Diana","family":"Martin","sequence":"additional","affiliation":[{"name":"Secci\u00f3n Departamental de Ciencias de la Alimentaci\u00f3n, Facultad de Ciencias, Universidad Aut\u00f3noma de Madrid, 28049 Madrid, Spain"},{"name":"Departamento de Producci\u00f3n y Caracterizaci\u00f3n de Nuevos Alimentos, Instituto de Investigaci\u00f3n en Ciencias de la Alimentaci\u00f3n (CIAL) (CSIC\u2013UAM), 28049 Madrid, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,2]]},"reference":[{"key":"ref_1","unstructured":"European Commission (2017). 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