Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects

Meshulam-Pascoviche, Dafna; David-Birman, Tatyana; Refael, Gil; Lesmes, Uri

doi:10.1016/j.tifs.2022.02.012

Cited by 27 publications

(13 citation statements)

References 86 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The main insect-based ingredients produced in the world have been whole meal and defatted meal and oil, which are obtained by relatively simple processing and are widely used in the food industry [50]. The following processes are used to obtain flour: blanching, drying, grinding, and addition of additives [83,84]. Blanching is the process where whole insects (larvae and/or adults) are placed in boiling water, and then removed and immersed in ice water to stop the thermal process.…”

Section: Common Food Ingredients From Insects: Meal and Oilmentioning

confidence: 99%

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Villanueva¹,

Ruiz²,

Valdés³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

View full text Add to dashboard Cite

Insects have been proposed as an alternative source of nutrients to conventional foods, mainly protein sources because they have excellent nutritional quality and are sustainable. However, there are multiple barriers to mass consumption of insects, primarily the rejection and neophobia they provoke in individuals from Western cultures. Several studies have indicated that the acceptance of insects as food ingredients could be improved “if insects did not look like insects.” Therefore, the focus of current research is to transform commodity-type ingredients such as insect flour and oil through various technologies applied in the food industry such as protein concentration, encapsulation, hydrolysis, fermentation, deodorization, to develop food ingredients with better sensory and technological properties are better accepted by people as a part of their diet. Interestingly, some food ingredients obtained from insects also have functional properties that could increase interest in consumption. These aspects will be reviewed in this chapter for further consideration of insects as food ingredients of the future.

show abstract

Section: Common Food Ingredients From Insects: Meal and Oilmentioning

confidence: 99%

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Villanueva¹,

Ruiz²,

Valdés³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

View full text Add to dashboard Cite

show abstract

“…In order to minimize the safety concerns caused by microbial or parasite hazards, it is suggested to strictly implement the hygienic practices during rearing, handling, processing, and storage of edible insects. Moreover, some food processing methods, including boiling, frying, and roasting, have been considered promising to increase the safety of edible insects (Meshulam‐Pascoviche et al., 2022; Murefu et al., 2019).…”

Section: Consumer Knowledge On Edible Insects’ Harvesting and Food Sa...mentioning

confidence: 99%

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review

Siddiqui,

Tettey,

Yunusa

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect‐based foods and should be an important step for marketizing edible insects in the near future.

show abstract

“…Recently, insect proteins have caught the attention of food scientists and processors. While several research works have investigated the use of insect proteins and flours to develop fancy and novel food products [ [3] , [4] , [5] , [6] ], the use of proteins harvested from insects for the preparation of packaging materials has received little to no attention. The development of food packaging from insects is of particular importance to those countries where insects do not constitute a part of a regular diet and have limited social acceptance as a food ingredient.…”

Section: Introductionmentioning

confidence: 99%

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

Singh,

Bhat,

Kumar

et al. 2024

Heliyon

View full text Add to dashboard Cite

Big opportunities for tiny bugs: Processing effects on the techno-functionality and digestibility of edible insects

Cited by 27 publications

References 86 publications

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Perspective Chapter: Technological Strategies to Increase Insect Consumption – Transformation of Commodities Meal and Oil into Food/Functional Ingredients

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–A comprehensive review

Insect protein-based composite film incorporated with E. purpurea-based nanoparticles augmented the storage stability of parmesan cheese

Contact Info

Product

Resources

About