Edible insect as an alternative protein source: a review on the chemistry and functionalities of proteins under different processing methods

Current Status and Economic Prospects of Alternative Protein Sources for the Food Industry

“…Reports on functionality of insect proteins vary with species and are scattered. Defatting is a common pre-treatment, and the choice of defatting solvent, as well as the choice of extraction procedure affect the solubility and functionality of insect protein (Queiroz et al, 2023) [61]. Mishyna et al (2021) [53] demonstrated that protein concentrates of mealworm (T. molitor), cricket (Gryllodes sigillatus), and locust (Schistocerca gregaria) had water-holding capacity and oil-holding capacity up to 300% greater than their respective raw flours.…”

“…Mishyna et al (2021) [53] demonstrated that protein concentrates of mealworm (T. molitor), cricket (Gryllodes sigillatus), and locust (Schistocerca gregaria) had water-holding capacity and oil-holding capacity up to 300% greater than their respective raw flours. H. ilucens was reported to have a great foaming capacity, increasing up to 1080% after thermal treatment (Queiroz et al, 2023) [61], while A. mellifera (Mishyna et al, 2019) [62], A. domesticus, T. molitor, Z. morio, A. diaperinus, B. dubia exhibited poor foaming properties (Yi et al, 2013) [52]. On the other hand, A. domesticus exhibited far better gelling properties than other insects (Queiroz et al, 2023) [61].…”

“…H. ilucens was reported to have a great foaming capacity, increasing up to 1080% after thermal treatment (Queiroz et al, 2023) [61], while A. mellifera (Mishyna et al, 2019) [62], A. domesticus, T. molitor, Z. morio, A. diaperinus, B. dubia exhibited poor foaming properties (Yi et al, 2013) [52]. On the other hand, A. domesticus exhibited far better gelling properties than other insects (Queiroz et al, 2023) [61]. Due to the wide range of functionalities between species, insect protein needs to be screened for their functionalities before their use in food formulations.…”

Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder (Tenebrio molitor L.)

“…Despite such advantages, the psychological aversion of consumers renders it challenging to use insects as food resources ( Megido et al, 2016 ). Therefore, removing their semblance by processing them into powder or protein concentrate has improved consumer acceptance considerably ( Borges et al, 2022 ; Queiroz et al, 2023 ). However, using insect powder in food processing often deteriorates rheological properties of food.…”

Food safety and food quality. Proceedings of the scientific papers

“…Entomophagy has recently been suggested as a possible solution for the global protein shortage by many authors as e.g. Queiroz et al, (2023). Compared with conventional farm animals, edible insects produce less greenhouse gases and ammonia, require minimal farmland, and consume less water (Moruzzo et al, 2021;.…”