Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne, Guiomar; Hernández-Álvarez, Alan Javier; Fiallos, Felipe Rafael Garcés

doi:10.1111/1541-4337.12463

Cited by 250 publications

(187 citation statements)

References 143 publications

(264 reference statements)

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“…However, its actual effect is still negligible, and the Western civilization is not ready to eat edible insects in intact forms [52]. The development of insect-based ingredients/products rather than intact forms can facilitate the adoption of insects as a food resource [57][58][59]. Therefore, several studies have been conducted to process insects as new food ingredients and to include them in familiar foods or in processing of food products [36,37].…”

Section: Research Trends and Challengesmentioning

confidence: 99%

Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

140

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Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

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Section: Research Trends and Challengesmentioning

confidence: 99%

Status of meat alternatives and their potential role in the future meat market — A review

Lee

Yong

Kim

et al. 2020

Asian-Australas J Anim Sci

140

View full text Add to dashboard Cite

show abstract

“…Therefore, based on the present results we do not advocate the raw consumption of drone bees, but recommend that the drone brood and adults be processed. This could involve blanching, drying, boiling, etc., and should lead to increased safety [81].…”

Section: Extract (Mg/ml)mentioning

confidence: 99%

Nutritional Composition of Apis mellifera Drones from Korea and Denmark as a Potential Sustainable Alternative Food Source: Comparison Between Developmental Stages

Ghosh

Sohn

Pyo

et al. 2020

Foods

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We compared nutrient compositions of honey bee (Apis mellifera) drones of different developmental stages from two different populations—the Italian honey bee reared in Korea and Buckfast bees from Denmark. Analyses included amino acid, fatty acid, and mineral content as well as evaluations of antioxidant properties and haemolysis activities. The compositions of total amino acids, and thus protein content of the insects, increased with development. A similar trend was observed for minerals presumably due to the consumption of food in the adult stage. In contrast, total fatty acid amounts decreased with development. Altogether, seventeen amino acids, including all the essential ones, except tryptophan, were determined. Saturated fatty acids dominated over monounsaturated fatty acids in the pupae, but the reverse held true for the adults. Drones were found to be rich in minerals and the particularly high iron as well as K/Na ratio was indicative of the nutritional value of these insects. Among the three developmental stages, adult Buckfast drones exhibited the highest antioxidant activity. Bearing in mind the overall high nutritional value, i.e., high amino acids, minerals and less fatty acids, late pupae and adult drones can be useful for human consumption while the larvae or early pupal stage can be recommended as feed. However, owing to their relatively high haemolysis activity, we advocate processing prior to the consumption of these insects.

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“…To date, the efficiency of fasting is not demonstrated and would need to be investigated to see if this step is required. Then, the manufacturing process can follow different strategies [8,26]. In the present case study, four options were selected to investigate different possible impacts on end-product safety ( Figure 3).…”

Section: Identification Of Possible Tenebrio Molitor Powder Manufactumentioning

confidence: 99%

Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm (Tenebrio molitor) Powders

Kooh

Jury

Laurent

et al. 2020

Foods

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Entomophagy has been part of human diets for a long time in a significant part of the world, but insects are considered to be a novel food everywhere else. It would appear to be a strategic alternative in the future of human diet to face the challenge of ensuring food security for a growing world population, using more environmentally sustainable production systems than those required for the rearing of other animals. Tenebrio molitor, called yellow mealworm, is one of the most interesting insect species in view of mass rearing, and can be processed into a powder that ensures a long shelf life for its use in many potential products. When considering insects as food or feed, it is necessary to guarantee their safety. Therefore, manufacturers must implement a Hazard Analysis Critical Control plan (HACCP), to limit risks for consumers’ health. The aim of this case study was to develop a HACCP plan for Tenebrio molitor larvae powders for food in a risk-based approach to support their implementation in industry. Specific purposes were to identify related significant biological hazards and to assess the efficiency of different manufacturing process steps when used as Critical Control Points. Then, combinations of four different processes with four potential uses of powders by consumers in burger, protein shake, baby porridge, and biscuits were analyzed with regard to their safety.

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Edible Insects Processing: Traditional and Innovative Technologies

Cited by 250 publications

References 143 publications

Status of meat alternatives and their potential role in the future meat market — A review

Status of meat alternatives and their potential role in the future meat market — A review

Nutritional Composition of Apis mellifera Drones from Korea and Denmark as a Potential Sustainable Alternative Food Source: Comparison Between Developmental Stages

Control of Biological Hazards in Insect Processing: Application of HACCP Method for Yellow Mealworm (Tenebrio molitor) Powders

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