Recent Advances in Biorefinery of Tenebrio molitor Adopting Green Technologies

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food and Bioprocess Technology Pub Date : 2024-07-13 DOI:10.1007/s11947-024-03510-0

Nuno Muñoz-Seijas, Helena Fernandes, José Manuel Domínguez, José Manuel Salgado

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Abstract

Insects are promising alternatives to meet the world population’s demand for high-quality foods and to overcome important issues in animal farming practices. Novel and green biorefinery processes must be applied to insects, overcoming chemically based techniques. Eco-friendly approaches increase the nutritional value of insects, widening the commercial applications. This review addresses the rearing practices and nutritional composition of Tenebrio molitor, highlighting the green methodologies that can be applied to obtain value-added compounds, replacing unsustainable practices. Also, useful applications of pre-treated T. molitor biomass are presented with a thoughtful insight into their advantages and limitations. The nutritional richness of T. molitor is being successfully explored by resorting to physical and biological procedures, resulting in valuable compounds for food, feeding, and biomedical and biotechnological industries. Novel ingredients and additives of insect origin may upgrade food and feed formulation, while chitosan of T. molitor origin may upgrade the packaging industries of food and feed.

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采用绿色技术进行褐藻天牛生物精炼的最新进展

昆虫是很有前途的替代品，既能满足世界人口对高质量食品的需求，又能克服动物养殖过程中的重要问题。必须将新型绿色生物精炼工艺应用于昆虫，以克服基于化学的技术。生态友好型方法提高了昆虫的营养价值，扩大了商业应用范围。本综述探讨了褐飞虱的饲养方法和营养成分，重点介绍了可用于获得增值化合物的绿色方法，以取代不可持续的做法。此外，还介绍了预处理褐飞虱生物质的有益应用，并深入探讨了其优势和局限性。通过采用物理和生物程序，成功地探索了褐飞虱的丰富营养，为食品、饲料、生物医学和生物技术行业提供了有价值的化合物。源于昆虫的新型配料和添加剂可提升食品和饲料配方的水平，而源于褐飞虱的壳聚糖可提升食品和饲料包装工业的水平。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.