Recent advances in edible insect processing technologies

Liang, Zijian; Zhu, Yijin; Leonard, William; Fang, Zhongxiang

doi:10.1016/j.foodres.2024.114137

Cited by 4 publications

(2 citation statements)

References 116 publications

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“…Industrial processing of edible insects mostly follows three main steps: pre-treatment, drying and formulation (Liang et al, 2024) [57]. Following harvest, pre-treatments generally intend to decrease microbial contamination and enzyme activity for the purpose of ensuring food safety and avoiding possible lipid oxidation (Laroche et al, 2019) [58].…”

Section: Edible Insectsmentioning

confidence: 99%

“…Traditional solar drying has been replaced by industrially preferred convection oven drying. Freeze drying and microwave drying have also been investigated, but the high costs associated with equipment and operation hinder their wide implementation (Liang et al, 2024) [57]. Finally, the formulation step varies with the intended application of the insect-based product and it goes from simple grinding and bleaching, for the production of protein-rich insect flours, to alkaline protein extraction (protein-rich ingredients) or solvent-based solid-liquid extraction (insect oil or chitin production) (Liang et al, 2024) [57].…”

Section: Edible Insectsmentioning

confidence: 99%

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Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry

Medeiros,

Aleman,

Gabríny

et al. 2024

Applied Sciences

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The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordability, and pursuit of high-quality nutritional sources. This short review provides an overview of key aspects of promising AP sources (plants, algae, insects, fungi and cultured protein) as well as the economic potential, prospects, and operational challenges of this market. The low environmental performance of livestock production, associated with high GHG emissions and land use, can be overcome by less resource-intensive AP production. However, despite the forecasted expansion and improved economic viability, key challenges such as regulatory concerns, consumer acceptance and product functionality still need to be addressed. While the consumption and production of plant-based products are relatively well established, research and development efforts are needed to remediate the main commercialization and manufacturing issues of unprecedented protein sources such as cultured protein and the emerging edible insects sector.

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Section: Edible Insectsmentioning

confidence: 99%

Section: Edible Insectsmentioning

confidence: 99%

Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry

Medeiros,

Aleman,

Gabríny

et al. 2024

Applied Sciences

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Exploring the use of ultrafiltration-diafiltration for the concentration and purification of mealworm proteins

Berthelot,

Piché,

Brisson

et al. 2024

Future Foods

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Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

Ruszkowska,

Tańska,

Miedzianka

et al. 2024

Foods

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Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.

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Recent advances in edible insect processing technologies

Cited by 4 publications

References 116 publications

Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry

Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry

Exploring the use of ultrafiltration-diafiltration for the concentration and purification of mealworm proteins

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

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