The use of edible insect proteins in food: Challenges and issues related to their functional properties |
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| Affiliation: | 1. Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA;2. Food Protein R&D Center, Texas A&M University, College Station, TX 77843, USA;3. Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;1. Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland;2. Department of Public Health, Dietetics and Lifestyle Disorders, The University of Information Technology and Management in Rzeszow, Kielnarowa 386a, 36-020 Tyczyn, Poland;1. School of Food Science and Bioengineering, Zhejiang Gongshang University, Hangzhou, China;2. Food Science Department, Tel Hai College, Upper Galilee, Israel;3. Animal Science Department, Tel Hai College, Upper Galilee, Israel;4. MIGAL, Animal Ecology and Biodiversity Lab, Galilee Research Institute, Kiryat Shmona, Israel;1. University of Natural Resources and Life Sciences (BOKU), Department of Food Science and Technology, Institute of Food Technology, Muthgasse 18, 1190 Vienna, Austria;2. Center of Analytical Chemistry, Department IFA-Tulln, University of Natural Resources and Life Sciences, Konrad-Lorenz-Straße 20, 3430 Tulln, Austria |
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| Abstract: | Over the past decade, the potential of edible insects as a novel ingredient in high value-added products has been investigated to find alternatives to conventional protein sources that are expensive, over-exploited and harmful to the environment. This review assesses the state of insects as an alternative protein source from production to consumption. More specifically, this review details the conventional procedures related to the production of insect flours as well as insect-derived ingredients such as protein concentrates and isolates. As a source of alternative protein in food ingredient formulations, the available data on the functionalities of edible insect ingredients is also examined and compared to conventional animal- and plant-based protein sources. Finally, the major challenges facing entomophagy in the mainstream food industry are explored. This review highlights the fact that insect proteins can serve as functional ingredients in food preparation. However, additional comparative studies are required to assess the functionality of various insect proteins compared to conventional proteins, regardless of processing method. To be incorporated into large scale industries, more research is needed to optimize processing methods to obtain the best compromise between cost-effectiveness, functionality, tastiness and sustainability, while ensuring consumer safety. |
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