Red Weaver Ants (Oecophylla smaragdina) a Bounty Source of Therapeutic and Functional Ingredients: A Clean Label Technological Intervention for Their Extraction

Abstract

The increasing global population and demand for sustainable food systems have sparked interest in utilizing insects as alternative sustainable sources of high-quality lipids and proteins. Red weaver ants (Oecophylla smaragdina), offer a promising solution due to their nutrient-rich composition, medicinal history, and environmental resilience. In this integrated study, both lipid and protein components of red weaver ants and their eggs were valorized through green and innovative bioprocessing strategies. The first study focused on lipids extracted using soxhlet solvent extraction yielded 20.17 ± 0.5% with an extraction efficiency of 85.66 ± 2.13%. GC-MS analysis identified ergotamine (0.113%) within the lipid matrix—a bioactive alkaloid with therapeutic potential but posing food safety concerns. A dual-purpose strategy was developed: (i) ergotamine was removed via ethanol–hexane partitioning and silica adsorption to produce a detoxified, food-safe lipid fraction rich in oleic and palmitoleic acids with strong antioxidant activity; and (ii) the isolated ergotamine was encapsulated in an oil-in-water nano-emulsion, yielding a stable formulation with high encapsulation efficiency and sustained drug release. In another study, red weaver ant egg protein (53.25%) was extracted using ultrasound-assisted alkaline extraction (UAE), optimized through Peleg’s model. UAE enhanced solubility and foaming properties of the protein while maintaining all nine essential amino acids, including lysine, methionine, and tryptophan—often deficient in plant-based diets. This integrated bioprocessing approach highlights red weaver ants as a next-generation resource for future foods and nanotechnology-driven health applications. The study contributes to food structure innovation and functional ingredient development while promising sustainable and futuristic food systems.