State-of-the-art review of edible insect: from bioactives, pretreatment to enrichment

Zhang, Zong-Qi; Chen, Si-Cong; Xiao, Jin-Hua; Huang, Da-Wei

doi:10.1016/j.fbio.2024.103879

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103879

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State-of-the-art review of edible insect: from bioactives, pretreatment to enrichment

Zong-Qi Zhang,

Si-Cong Chen,

Jin-Hua Xiao

et al.

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Cited by 4 publications

References 195 publications

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Rapid and noncontact identification of soybean flour in edible insect using NIR spectral imager: A case study in Protaetia brevitarsis seulensis powder

Hernanda,

Kim,

Faqeerzada

et al. 2025

Food Control

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Rapid and noncontact identification of soybean flour in edible insect using NIR spectral imager: A case study in Protaetia brevitarsis seulensis powder

Hernanda,

Kim,

Faqeerzada

et al. 2025

Food Control

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Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

Pereira,

Oliveira,

Reis

et al. 2024

Food Research International

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Identification of Allergenic Tropomyosins with Known and Unknown Sequences in Seafood Products

Godlewska,

Minkiewicz,

Darewicz

et al. 2024

Applied Sciences

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Invertebrate tropomyosins belong to the key food allergens. Several peptides likely to be released during proteolysis can be found in many sequences of proteins from this family. The aim of the present study was to evaluate the possibility of identifying tropomyosins with known and unknown amino acid sequences in unheated, boiled and fried seafoods. The workflow included in silico proteolysis simulation of tropomyosin sequences and analysis of the distribution of resulting peptides among proteins. The experiment entailed the proteolysis of unheated, boiled and fried products, containing crustaceans or mollusks, and the identification of resulting peptides using LC-MS/MS. Finally, taxonomic lineages of identified peptides were determined. Predicted peptides were identified in unheated samples. The boiling of seafoods resulted in an increase in the length of peptides containing predicted sequences. Some peptides from the boiled samples contained entire linear epitopes. The prediction of tropomyosin cleavage sites failed in the case of fried products. Peptides from the unheated and boiled samples were attributed to crustacean, arthropod or molluscan tropomyosins. In turn, peptides from the fried samples possessed inconclusive taxonomic lineages. Our results show that bioinformatics analysis (especially using Unipept program) may be a viable tool supporting LC-MS/MS experiments aimed at the detection of allergens.

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State-of-the-art review of edible insect: from bioactives, pretreatment to enrichment

Cited by 4 publications

References 195 publications

Rapid and noncontact identification of soybean flour in edible insect using NIR spectral imager: A case study in Protaetia brevitarsis seulensis powder

Rapid and noncontact identification of soybean flour in edible insect using NIR spectral imager: A case study in Protaetia brevitarsis seulensis powder

Unconventional sourced proteins in 3D and 4D food printing: Is it the future of food processing?

Identification of Allergenic Tropomyosins with Known and Unknown Sequences in Seafood Products

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