食品科学
昆虫
食品
功能性食品
生物技术
食品质量
生物
生化工程
化学
植物
工程类
作者
Víctor M. Villaseñor,Jhony Navat Enríquez-Vara,Judith E. Urías-Silva,Luis Mojica
标识
DOI:10.1080/87559129.2021.1890116
摘要
Edible insects as an alternative protein source have gained consumers' attention, leading to new market possibilities. Several investigations have generated and characterized ingredients from insects and assessed their potential application in food, feed, and their biological potential. Insects are a rich source of protein, ranging from 30% to 65%. Insect derived ingredients show great potential to be added to food products. Protein isolates or concentrates, protein hydrolysates and peptides are obtained from edible insects using different methods. Insect protein techno-functional properties include water and oil-holding capacity, emulsifying, solubility and gelling properties. Depending on protein techno-functional properties, food applications can be designed to improve their development in the formulated food. Nowadays, several commercially available food and feed products are formulated including insect ingredients. However, research related to insect-derived peptides biological potential is limited. In-depth biological assays are needed to understand the potential health benefits of insects bioactive components. Potential future research could focus on the technological properties of insect proteins, oriented to the physicochemical interactions with food matrices, including sensory quality, texture and rheological properties of new food products.
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