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

Kim, Tae-Kyung; Yoon, Ji Young; Yong, Hae In; Jang, Hae Won; Jung, Samooel; Choi, Yun‐Sang

doi:10.5851/kosfa.2022.e10

Cited by 42 publications

(17 citation statements)

References 69 publications

(166 reference statements)

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“…The amino acid profiles of dried H. illucens pre-treated using the various methods are presented in Table 2. Essential amino acids (EAA) should be supplied from the diet as they cannot be synthesized in the human body; however, edible insects can be used to enhance the nutritional value of food (Kim et al, 2022a). In this study, a significant difference existed among the pre-treatment methods regarding amino acid contents.…”

Section: Amino Acid Profilementioning

confidence: 99%

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Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Lee¹,

Kim²,

Park³

et al. 2023

Food Sci Anim Resour

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Global meat consumption is increasing worldwide, however, supply remains lacking.Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been proposed to overcome this shortage. Interestingly, edible insects are characterized by superior digestive and absorptive qualities that make them the ideal replacement for traditional protein production. This study aims to further the processing ability of insect protein by investigating the effects of various pre-treatment methods, such as blanching (HB), roasting (HR), and superheated steam (HS), on the nutritional properties and physicochemical characteristics of proteins extracted from Hermetia illucens larvae. The drying rate, pH value, colour analysis, amino and fatty acid profile, as well as bulk density, shear force, and rehydration ratios of the above pre-treatment methods, were explored. HS was found to have the highest drying rate and pH value analysis showed that HB and HS samples have significantly higher values compared to the other modalities. Raw edible insects had the highest value in the sum of EAA and essential amino acid index (EAAI) when compared to essential amino acids. HB and HS showed significantly lower bulk density results, and HS showed the highest shear force and the highest value in rehydration ratio, regardless of immersion time. Therefore, taking the above results together, it was found that blanching and superheated steam blanching pre-treatment were the most effective methods to improve the processing properties of Hermetia illucens after hot-air drying.

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Section: Amino Acid Profilementioning

confidence: 99%

“…The consumption of animal protein is increasing worldwide; however, production has lagged behind this demand ( Kim et al, 2022a ). Due to limitations in current livestock technology, the need for alternative protein sources is rising ( Ham et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Lee¹,

Kim²,

Park³

et al. 2023

Food Sci Anim Resour

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“…Insect proteins are in the spotlight as food or feed resources (Lee et al, 2021a). Edible insect protein has high productivity and reduced carbon consumption compared to conventional livestock proteins (Kim et al, 2022a;Patel et al, 2019). Several researchers have reported that we will face drawbacks such as climate change and resource depletion, as the world population increases (Kim et al, 2021c;Nyangena et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Effects of hydrolysis and swelling on structural and functional properties of Hermetia illucens L.: insoluble protein in residue fraction

Kim

Choi

et al. 2023

JIFF

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Edible insects are a potential and sustainable protein resource. Various extraction methods are used to process edible insects. However, the residue fraction is discarded after protein extraction because of its poor functional properties, despite having a high protein content. This study was conducted to improve the functional properties of re-extracted protein from the raw and hydrolysed protein extraction residues, and to demonstrate the most effective condition of extraction buffer. Residues from Hermetia illucens L. protein water extraction and enzymatic hydrolysis extraction were hydrated using different pH buffers (0.1 M HCl, distilled water, and 0.1 M NaOH). Compared to the pH of the extract from the re-dissolved residue, the proteins from hydrolysed samples were acidic. Changes in colour values were observed for the different buffers and hydrolysis conditions applied. Protein solubility, foaming properties, and emulsifying properties of the protein improved after hydrolysis. In conclusion, hydrolysed protein extraction using the swelling method under alkaline conditions may improve the protein functionality of the residue fraction in H. illucens.

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“…Edible insects have been studied as protein materials in terms of future food security [ 5 , 6 ]. In particular, several studies have been conducted on materials, composed of low-molecular-weight, that can replace the traditional meat proteins [ 1 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

Kim

et al. 2022

Foods

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Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established. In this study, we used grafting technology. Extracted insect protein was grafted with palatinose (GI), and 0.1 and 0.15% of GI were added to a phosphate-free meat emulsion mixed with 0.1% of eggshell powder (ES). The pH, myofibrillar protein solubility, and apparent viscosity increased with the addition of GI and ES (p < 0.05). Color values were also affected by GI and ES addition (decreased CIE L* and CIE a* and increased CIE b*; p < 0.05), while cooking loss was only improved by the addition of ES and not GI. Although the total fluid separated more than negative control (p < 0.05), the addition of ES improved emulsion stability and total expressible fluid separation and the fat separation reduced with addition of GI and ES (p < 0.05). Lipid oxidation was inhibited by the addition of GI and ES (p < 0.05). Moreover, the protein molecular weight distribution under 20 kDa was modified by the addition of GI, and the hardness and springiness of treatments decreased. In conclusion, the addition of GI and ES might be used to improve cooking loss, emulsion stability, and antioxidants, while the textural properties should be further researched.

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

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box belowArticle Type Mini-review Article TitleApplication of edible insects as novel protein sources and strategies for improving their processing

Cited by 42 publications

References 69 publications

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae

Effects of hydrolysis and swelling on structural and functional properties of Hermetia illucens L.: insoluble protein in residue fraction

Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion

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