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SCOPUS 학술저널

Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

Introduction

Why People Have a Different Attitude toward Insects as Food by Regions and How to Regulate Edible Insects Legally

Useful Information for Promoting Edible Insects as Novel Protein Sources

Processing Methods for Obtaining High-Quality Protein from Edible Insects

Quality Characteristics of the Protein in Processed Edible Insects

Application of Insect Protein in Foods

Suggesting Strategies for Improving Edible Insect Protein Characteristics

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

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