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Lisboa HM, Nascimento A, Arruda A, Sarinho A, Lima J, Batista L, Dantas MF, Andrade R. Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition. Foods 2024; 13:1846. [PMID: 38928788 PMCID: PMC11203160 DOI: 10.3390/foods13121846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/05/2024] [Accepted: 06/10/2024] [Indexed: 06/28/2024] Open
Abstract
The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models. Nutritionally, insects provide high-quality protein, essential amino acids, and beneficial fats, making them valuable to human diets. Despite these benefits, this review emphasizes the need for comprehensive regulatory frameworks to ensure food safety, manage potential allergenicity, and mitigate contamination risks from pathogens and environmental toxins. Additionally, developing innovative processing technologies can enhance the palatability and marketability of insect-based products, promoting consumer acceptance. This review concludes that with appropriate regulatory support and technological advancements, insect-based proteins have the potential to significantly contribute to global food security and sustainability efforts.
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Affiliation(s)
- Hugo M. Lisboa
- Unidade Academica Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprigio Veloso, 882, Campina Grande 58429-900, PB, Brazil
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Liang Z, Zhu Y, Leonard W, Fang Z. Recent advances in edible insect processing technologies. Food Res Int 2024; 182:114137. [PMID: 38519159 DOI: 10.1016/j.foodres.2024.114137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 02/06/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components.
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Affiliation(s)
- Zijian Liang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Yijin Zhu
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Institute of Agro-Products Processing, Yunnan Academy of Agricultural Sciences, Kunming 65022, China
| | - William Leonard
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Zhongxiang Fang
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
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López-Gámez G, Del Pino-García R, López-Bascón MA, Verardo V. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients. Food Res Int 2024; 178:113985. [PMID: 38309922 DOI: 10.1016/j.foodres.2024.113985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products while minimizing waste. The integration of emerging green technologies and the efficient extraction of high-value compounds from insects offer promising avenues for addressing the growing demand for sustainable food production and resource utilization. The review examines the impact of dietary modifications on the nutritional profile of insects. It highlights the potential for manipulating insect feed to optimize protein quality, amino acid profile, lipid content and fatty acid composition. Additionally, innovative green processing technologies such as ultrasound, high pressure processing, pulsed electric fields, cold plasma and enzymatic hydrolysis are discussed for their ability to enhance the extraction and techno-functional properties of insect-based ingredients. The review finds that dietary modifications can impact the nutritional composition of insects, allowing the customization of their nutrient content. By optimizing the insect feed, it is possible to increase the quantity and improve the quality of essential nutrients like proteins or lipids in the derived ingredients. Moreover, alternative processing technologies can improve the techno-functional properties (e.g., solubility, water and oil holding capacities, among others) of insect-based ingredients by modifying proteins' conformation. By harnessing these strategies, researchers and industry professionals can unlock the full potential of insects as a sustainable and nutritional food source, paving the way for innovative insect-based food products.
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Affiliation(s)
- Gloria López-Gámez
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Raquel Del Pino-García
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - María Asunción López-Bascón
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Vito Verardo
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. Conocimiento s/n, 18100 Granada, Spain.
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Lee JH, Kim TK, Yong HI, Cha JY, Song KM, Lee HG, Je JG, Kang MC, Choi YS. Peptides inhibiting angiotensin-I-converting enzyme: Isolation from flavourzyme hydrolysate of Protaetia brevitarsis larva protein and identification. Food Chem 2023; 399:133897. [DOI: 10.1016/j.foodchem.2022.133897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 08/02/2022] [Accepted: 08/06/2022] [Indexed: 10/15/2022]
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Queiroz LS, Silva NFN, de Carvalho AF, Casanova F. Impact of emerging technologies on colloidal properties of insect proteins. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Kim TK, Kim YJ, Kim J, Yun HJ, Kang MC, Choi YS. Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion. Foods 2022; 11:foods11213354. [PMID: 36359967 PMCID: PMC9654085 DOI: 10.3390/foods11213354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/16/2022] Open
Abstract
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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Kim TK, Lee JH, Yong HI, Kang MC, Cha JY, Chun JY, Choi YS. Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetia illucens Larvae. Foods 2022; 11:foods11101400. [PMID: 35626970 PMCID: PMC9140877 DOI: 10.3390/foods11101400] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 12/03/2022] Open
Abstract
In this study, we investigated the effects of various defatting methods, including organic solvent (aqueous, acetone, ethanol, and hexane) extraction and physical (cold pressure) extraction, on the nutritional, physicochemical, and functional properties of proteins extracted from Hermetia illucens larvae. The total essential amino acid contents were higher with cold pressure protein extraction than other treatments. The surface hydrophobicity with cold pressure treatment was the lowest, and there were no significant differences among the other treatments. The protein solubility after defatting with organic solvent was higher than for other treatments. The nonreduced protein band at 50 kDa of the defatted protein prepared using organic solvent was fainter than in the cold pressure treatment. The cold pressure-defatted protein showed the highest emulsifying capacity, and the water extracted protein showed the lowest emulsifying capacity. Although organic solvents may be efficient for defatting proteins extracted from insects, organic solvents have detrimental effects on the human body. In addition, the organic solvent extraction method requires a considerable amount of time for lipid extraction. Based on our results, using cold pressure protein extraction on edible insect proteins is ecofriendly and economical due to the reduced degreasing time and its potential industrial applications.
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Affiliation(s)
- Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Jae-Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Min-Cheoul Kang
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
| | - Ji Yeon Chun
- Department of Food Bioengineering, Jeju National University, Jeju 63243, Korea;
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea; (T.-K.K.); (J.-H.L.); (H.I.Y.); (M.-C.K.); (J.Y.C.)
- Correspondence: ; Tel.: +82-63-219-9387
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Boukil A, Marciniak A, Mezdour S, Pouliot Y, Doyen A. Effect of High Hydrostatic Pressure Intensity on Structural Modifications in Mealworm (Tenebrio molitor) Proteins. Foods 2022; 11:foods11070956. [PMID: 35407046 PMCID: PMC8997566 DOI: 10.3390/foods11070956] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/14/2022] [Accepted: 03/22/2022] [Indexed: 12/10/2022] Open
Abstract
Processing edible insects into protein extracts may improve consumer acceptability. However, a better understanding of the effects of food processing on the proteins is needed to facilitate their incorporation into food matrices. In this study, soluble proteins from Tenebrio molitor (10% w/v) were pressurized using high hydrostatic pressure (HHP) at 70–600 MPa for 5 min and compared to a non-pressurized control (0.1 MPa). Protein structural modifications were evaluated using turbidity measurement, particle-size distribution, intrinsic fluorescence, surface hydrophobicity, gel electrophoresis coupled with mass spectrometry, and transmission electron microscopy (TEM). The observed decrease in fluorescence intensity, shift in the maximum emission wavelength, and increase in surface hydrophobicity reflected the unfolding of mealworm proteins. The formation of large protein aggregates consisting mainly of hexamerin 2 and ⍺-amylase were confirmed by protein profiles on gel electrophoresis, dynamic light scattering, and TEM analysis. The typical aggregate shape and network observed by TEM after pressurization indicated the potential involvement of myosin and actin in aggregate formation, and these were detected by mass spectrometry. For the first time, the identification of mealworm proteins involved in protein aggregation phenomena under HHP was documented. This work is the first step in understanding the mealworm protein–protein interactions necessary for the development of innovative insect-based ingredients in food formulations.
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Affiliation(s)
- Abir Boukil
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Alice Marciniak
- Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada;
| | - Samir Mezdour
- AgroParisTech, UMR782 Paris Saclay Food and Bioproduct Engineering, 1 Rue des Olympiades, 91077 Massy, France;
| | - Yves Pouliot
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Alain Doyen
- Department of Food Science, Université Laval, Quebec, QC G1V 0A6, Canada; (A.B.); (Y.P.)
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
- Correspondence:
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Kim TK, Lee MH, Yong HI, Kang MC, Jung S, Choi YS. Porcine myofibrillar protein gel with edible insect protein: Effect of pH-shifting. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112629] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Techno-functional properties of edible insect proteins and effects of processing. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101508] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Lee JH, Kim TK, Jeong CH, Yong HI, Cha JY, Kim BK, Choi YS. Biological activity and processing technologies of edible insects: a review. Food Sci Biotechnol 2021; 30:1003-1023. [PMID: 34471556 DOI: 10.1007/s10068-021-00942-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 06/19/2021] [Accepted: 07/01/2021] [Indexed: 10/20/2022] Open
Abstract
The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.
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Affiliation(s)
- Jae Hoon Lee
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju, 61755 Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Bum-Keun Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, 55365 Korea
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