{"title":"Edible insect proteins: how can they be a driver for food innovation?","authors":"","doi":"10.1016/j.cofs.2024.101195","DOIUrl":null,"url":null,"abstract":"<div><p>In recent years, much has been discussed about the use of edible insects as an alternative source of protein. Rearing insects require less use of land and water, as well as generate fewer greenhouse gases compared with conventional livestock. In this scenario, research has been carried out to explore the use of insect proteins as food ingredients since the decharacterization of insects increases their acceptance by consumers. Insect proteins display interesting technofunctional properties, such as the ability to form and stabilize emulsions, foams, and gels. Moreover, some studies already used insect proteins or insect flours to partially replace conventional ingredients in food formulations, mainly in bakery and meat analog products, obtaining promising results. However, to validate edible insects as a food ingredient, some challenges need to be overcome, such as the implementation of new regulations, increasing consumer acceptance, a better understanding of allergenic risks and toxicity, and using viable unit operations to scale up the production of protein-rich insect ingredients at an industrial level.</p></div>","PeriodicalId":54291,"journal":{"name":"Current Opinion in Food Science","volume":null,"pages":null},"PeriodicalIF":8.9000,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2214799324000730/pdfft?md5=6a18968598607268eb5cfa2874f1e250&pid=1-s2.0-S2214799324000730-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Current Opinion in Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2214799324000730","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In recent years, much has been discussed about the use of edible insects as an alternative source of protein. Rearing insects require less use of land and water, as well as generate fewer greenhouse gases compared with conventional livestock. In this scenario, research has been carried out to explore the use of insect proteins as food ingredients since the decharacterization of insects increases their acceptance by consumers. Insect proteins display interesting technofunctional properties, such as the ability to form and stabilize emulsions, foams, and gels. Moreover, some studies already used insect proteins or insect flours to partially replace conventional ingredients in food formulations, mainly in bakery and meat analog products, obtaining promising results. However, to validate edible insects as a food ingredient, some challenges need to be overcome, such as the implementation of new regulations, increasing consumer acceptance, a better understanding of allergenic risks and toxicity, and using viable unit operations to scale up the production of protein-rich insect ingredients at an industrial level.
期刊介绍:
Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts.
Key Features:
Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science.
Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications.
Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.