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Insects need a sufficient quantity of macro- and micronutrients in their diet for maximising their growth, development, and reproduction. To achieve high efficiency in the mass production of a particular insect species, the quality of the diet given must be considered, both in terms of its chemical (nutrients) and physical (hardness and form) characteristics. Black soldier fly (BSF), Hermetia illucens (L.) (Diptera: Stratiomyidae), is a beneficial insect widely reared due to its easy and cost-effective maintenance. An example of the end-product of BSF larvae (BSFL) is known as BSF oil, which can be used for animal feed, raw material in bar/liquid soap, and biodiesel. To obtain the best quality of oil produced from BSFL, finding an optimal substrate through diet mixing or manipulation is quite necessitated. Fatty acids with more than 18 carbons should be found in the substrate to be absorbed into the fat of BSFL to obtain a high-quality oil. There is a positive correlation between the fatty acid concentration in the substrate and the concentration in BSFL, that the concentration in BSFL is influenced by the concentration in the substrate. This emphasises the importance of the substrate’s fatty acid content in incorporating these fatty acids into BSF oil. Although the oils produced by the insect are especially high in medium-chain fatty acids and monounsaturated fatty acids, yet, to produce on such a large scale requiring further investigations.

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In the last two decades, pulsed electric fields (PEF) have successfully been introduced into the food industry, as one of the most promising and "game changing" technologies. This review is devoted to the recent applications of pulsed electric fields used in processing potatoes. The potato processing market size was estimated to be ca. USD 24.83 billion (2018) and with an annual growth rate of 5.2%. The physicochemical characteristics of potatoes and the specificity of potato processing lines makes a pulsed electric field very versatile and flexible allowing one to achieve different technological aims by its implementation into technological lines. In this paper, a short analysis of the potato structure and its nutritional properties, applications of moderate electric fields, ohmic heating, and pulsed electric fields are presented. Moreover, the basic electroporation effects, metabolic responses, texture modification and different PEF assisted processes applied to the potato are discussed. Finally, some examples of commercial applications and a brief description of the available equipment for the PEF processing of potatoes are presented.