昆虫食品开发的现状与展望

昆虫资源极为丰富,是亟待开发的食物源和蛋白质源。简述了国内外食用昆虫的风俗习惯、昆虫食品开发的有利条件,概述了食用昆虫资源的开发、利用和研究现状,并对昆虫食品的开发前景进行了展望。     

昆虫壳聚糖在食品工业中的开发应用

昆虫是一种潜在的食物资源,其虫体中除含有丰富的蛋白质外,还含有约5%~18%的甲壳素。甲壳素脱去乙酰基后的壳聚糖是一类重要的保健功能因子。全面综述了蚕蛹、蝇蛆、松毛虫等昆虫的壳聚糖在食品工业中的应用现状,并认为在当前壳聚糖资源供不应求的情况下开发昆虫壳聚糖资源具有十分重要的意义。     

昆虫食品的开发利用

昆虫食品蛋白质含量高,营养全面而丰富,昆虫资源潜在的巨大优势使其具有广阔而诱人的发展前景。本文概述了昆虫食品的开发利用和研究现状。并对昆虫食品诱人的发展前景进行了展望。     

昆虫食品的开发利用

全方位地增加食品总数及品种、合理开发利用食物资源已成为当今人们亟待解决的问题之一,昆虫食品蛋白质含量高,营养全面而丰富,是高蛋白绿色食品的重要原料,人类取食昆虫历史悠久,昆虫资源潜在的巨大优势使其具有广阔而诱人的发展前景.     

可食性昆虫的营养价值和食用安全性研究进展

昆虫是地球上种类丰富、数量繁多的自然资源。可食性昆虫在中国具有悠久的历史,已日渐成为人类重要的食品资源之一。通过查阅文献统计,我国可食性昆虫有324种,共分为11个目,其中鳞翅目、鞘翅目和膜翅目包含可食性昆虫种类居多。可食性昆虫不仅可以补充必需营养素,还能够补充微量元素。因此,营养丰富的可食性昆虫资源不仅可以扩大人类对食物的选择范围,还可以作为一种替代食物来源。本文从可食性昆虫蛋白质含量、脂肪含量、矿物质等方面介绍其营养价值,从食品安全、营养价值以及潜在的环境影响等方面总结了近年来可食性昆虫的安全性评价进展,探讨可食性昆虫作为新型食品的开发前景及挑战,提出了可食性昆虫食品目前所存在的问题,为可食性昆虫的后续研究及开发提供参考。     

食用昆虫蛋白的资源特性及开发前景

昆虫蛋白是一种新型蛋白资源,具有种类丰富、发展可持续的特点,能够满足大食物观的需求。本文综述食用昆虫蛋白的历史、特点、营养价值、加工方法及产业化开发前景等,分析其发展进程的受限因素,为未来开发与利用食用昆虫蛋白资源提供科学依据。     

昆虫体内的抗肿瘤功能因子

昆虫是地球上种类最多、生物量巨大的生物类群，具有繁殖速度快，营养价值高等特点，因而是一类潜在的可食用资源。目前昆虫功能食品的开发已是功能食品开发的一个很有前途的方向。本文对昆虫体内含有的抗肿瘤功能成分进行了总结。     

昆虫油脂的营养和开发研究

昆虫繁殖速度快,脂肪含量丰富,脂肪酸组成合理,是潜在的油脂资源.综述了昆虫油脂及脂肪酸的含量、特点,以及昆虫油脂的提取和不饱和脂肪酸的富集,并对昆虫油脂的研究前景进行了展望.     

虫茶资源开发研究进展

虫茶是由昆虫取食植物叶并经体内特殊代谢所排出的排泄物,在我国具有悠久的生产和饮用历史,是我国特有的林业资源昆虫产品,是一种重要的保健(功能性)食品。详细介绍了虫茶的生物安全性毒理学、营养成分、生物活性物质及其药理作用等方面的研究情况。      

虫茶资源开发研究进展

虫茶是由昆虫取食植物叶并经体内特殊代谢所排出的排泄物,在我国具有悠久的生产和饮用历史,是我国特有的林业资源昆虫产品,是一种重要的保健（功能性）食品。详细介绍了虫茶的生物安全性毒理学、营养成分、生物活性物质及其药理作用等方面的研究情况。     

Utilization of seaweed derived ingredients as potential antioxidants and functional ingredients in the food industry: An overview

Recently, a great deal of interest has been developed to isolate novel bioactive compounds from marine resources because of their numerous health beneficial effects. Among marine resources, marine algae are valuable sources of structurally diverse bioactive compounds with potential to be used against artificial food ingredients. This mini-review focuses on seaweed-derived bioactive compounds such as phlorotannins, sulfated polysaccharides, carotenoid pigments, and fucosterol with their potential antioxidant effect in the food industry as functional ingredients.     

以多糖和蛋白质为基质利用静电纺丝技术构建生物活性物质递送体系的研究进展

食品在加工和储藏过程中会受到高温、离子强度、酸碱性等诸多因素的影响,导致其生物活性物质极其不稳定。同时,如果这些生物活性物质直接暴露于胃肠道环境中,其生物利用率迅速降低且容易被降解,这些不利因素极大地限制了生物活性物质在食品工业化生产中的应用。因此,如何有效地包埋生物活性物质成为研究的热点问题。静电纺丝技术是一种新兴的活性物质包埋技术,利用该技术制备的纳米纤维在食品工业中具有潜在的应用价值。本文主要综述了静电纺丝的原理、影响因素和类型,以天然多糖和蛋白质为基质通过静电纺丝制备生物活性物质递送体系(纳米纤维)的研究进展,纳米纤维的制备过程、影响因素及其改善方法,并展望了静电纺丝在食品科学领域中的应用前景。     

Recovery of High Value‐Added Nutrients from Fruit and Vegetable Industrial Wastewater

The industrial processing water of fruit and vegetables has raised serious environmental concerns due to the presence of many important bioactive compounds being disposed in the wastewater. Bioactive compounds have great potential for the food industry to optimize their process and to recover these compounds in order to develop value‐added products and to reduce environmental impacts. However, to achieve this goal, some challenges need to be addressed such as safety assurance, technology request, product regulations, cost effectiveness, and customer factors. Therefore, this review aims to summarize the recent advances of bioactive compounds recovery and the current challenges in wastewater from fruit and vegetable processing industry, including fruit and beverage, soybean by‐products, starch and edible oil industry. Moreover, future direction for novel and green technology of bioactive compounds recovery are discussed, and a prospect of bioactive compounds reuse and sustainable development is proposed.     

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.     

静电纺丝技术包埋天然酚类化合物研究进展

天然酚类化合物因其对人体健康具有众多益处,近年来在食品、营养学和医药等领域得到了广泛的关注。然而,酚类化合物较差的溶解性、稳定性和生物利用度等严重地限制了其应用。如何有效地保护和运载这些酚类化合物并保持其生物活性成为研究的热点问题。静电纺丝是一种易于操作且成本低廉的纳米级纤维制备技术,所制备的纳米纤维可作为纳米载体对生物活性物质进行包埋和控制释放,因此可作为包埋酚类化合物的一种有效方法。本文概述了静电纺丝技术的基本原理、类型、影响参数、常用的聚合物基质和优势,对静电纺丝技术包埋天然酚类化合物的相关研究进行了综述,最后展望了其在食品工业的应用前景,以期为静电纺丝技术在食品领域应用提供一定的理论指导。     

Plant products as fumigants for stored-product insect control

Research studies on plant essential oils and their constituents as fumigants, i.e., compounds acting on target insects in the vapour or gaseous phase, against stored-product insects have been reviewed. Fumigant toxicity tests conducted with essential oils of plants (mainly belonging to Apiaceae, Lamiaceae, Lauraceae and Myrtaceae) and their components (cyanohydrins, monoterpenoids, sulphur compounds, thiocyanates and others) have largely focused on beetle pests such as Tribolium castaneum, Rhyzopertha dominica, Sitophilus oryzae and Sitophilus zeamais but little or no attention has been paid towards moths such as Corcyra cephalonica and Sitotroga cerealella. Adults were generally susceptible, whereas, eggs were either tolerant or highly susceptible depending on insect species and the type of essential oil or component. The essential oils proved effective in mixture with CO₂ or ethyl formate. Mode of action studies on monoterpenoids indicate inhibition of acetylcholinesterase enzyme activity as the major site of action. Although, in laboratory tests with adult insects, some of the plant compounds have shown insect toxicity comparable to methyl bromide or chloropicrin, their physical properties such as high molecular weight as well as high boiling point and very low vapour pressure are barriers for application in large-scale fumigations. Plant products, therefore, have the potential for small-scale treatments, space fumigations and as adjuvants for conventional fumigants. The constraints including lack of data for single or multiple components of essential oils on sorption, tainting and residues in food commodities, and registration protocols have been highlighted. The use of egg and pupal stages or preferably mixed-age cultures of target insects in screening tests with any new plant essential oil/compound has also been stressed.     

Plant food by-products as feed: Characteristics,possibilities, environmental benefits,and negative sides

Modern society accumulates huge amounts of waste material, particularly in the food industry, where manipulation is usually inadequate and causes a serious ecological problem. As this state is unsustainable and a concern for the future, food by-products must be used as raw materials in further production, because they are often still rich in nutrients or bioactive compounds. This paper provides a comprehensive review of plant food by-product application in animal nutrition around the world. In addition, special attention is paid to ecological benefits, and warns about the potential hazards and negative sides of plant food by-products usage in animal nutrition.     

Food Safety Issues Related to Uses of Insects for Feeds and Foods

Edible insects are expected to become an important nutrient source for animals and humans in the Western world in the near future. However, before insects can be put on the market, the safety of their use for feed and food is warranted. This literature study was prepared to provide an overview of the actual knowledge of possible food safety hazards, including chemical, microbiological, and allergenic agents and prions, to human and animal health upon the use of insects for food and feed, and to highlight data gaps and suggest the way forward. From the data available, heavy metals of concern are cadmium in black soldier fly and arsenic in yellow mealworm larvae. Investigated mycotoxins do not seem to accumulate. Residues of pesticides, veterinary drugs, and hormones, as well as dioxins and PCBs, are sometimes found in insects. Contamination of insects with pathogens to human health is a consequence of a combination of the substrates used and the farming and processing steps applied. Insects harbor a wide variety of microorganisms, and some human pathogenic bacteria may be present. In addition, insects may harbor and transmit parasites. There is no evidence so far insects may harbor pathogenic viruses or prions, but they may act as vectors. Insects and insect‐derived products may have allergenic potential. In this review, evidence on some safety aspects is displayed, and data gaps are identified. Recommendations are given for future research to fill the most relevant data gaps.     

Chemical characterization of the medicinal mushroom Phellinus linteus (Berkeley & Curtis) Teng and contribution of different fractions to its bioactivity

Mushrooms are widely appreciated for their organoleptic qualities, being also recognized as good sources of bioactive compounds that provide antioxidant, antimicrobial and cytotoxic activities. Polysaccharides (including glucans) are often pointed out as the most bioactive compounds isolated from mushrooms, but other molecules such as triterpenoids, might also be highlighted for their bioactivity. In scientific research, when isolated compounds are used, potential synergistic effects might be lost. Accordingly, the bioactivity of Phellinus linteus was evaluated in selected fractions (polysaccharides, glucans and triterpenoids), as well as in the methanolic and ethanolic extracts. The best antioxidant and antibacterial activities were obtained with methanolic extract, while glucan and triterpenoid fractions gave the strongest antifungal activity. In contrast, ethanolic extract gave the best results in cytotoxic activity, indicating that the bioactive compounds present might act synergistically. The differentiated activity of P. linteus fractions and extracts could be useful to find antimicrobial, antioxidant and cytotoxic agents as alternatives to synthetic chemicals with application in agriculture, food industry or pharmacy.     

Grape by‐product extracts against microbial proliferation and lipid oxidation: a review

The wine industry is responsible for the production of million tons of waste, such as grape skin, stalk, sludge and seeds, which can be considered inexpensive sources of phenolic compound owing to incomplete extraction during wine production. Phenolic compounds, also called polyphenols, comprise the most abundant bioactive compounds in grape and are recognized by their antioxidant and antimicrobial potential. Because of their functional properties, extracts obtained from grape wastes, which are rich in phenolic compounds, can be employed in the development of many products, ranging from medical to food applications, decreasing the growth of spoilage and pathogenic microorganisms and inhibiting lipid oxidation. These characteristics are motivating the research for alternative sources of natural antioxidant and antimicrobial agents, aimed at decreasing the use of artificial additives, which have been associated with some toxic effects. This article provides a review of the use of grape by‐product extracts and their bioactive compounds as natural antioxidant and antimicrobial agents in food products. © 2016 Society of Chemical Industry