Use of Insect Protein Powder as a Sustainable Alternative to Complement Animal and Plant-Based Protein Contents in Human and Animal Food

Perez-Fajardo, Mayra; Bean, Scott R.; Bhadriraju, Subramanyam; Perez-Mendoza, Joel; Dogan, Hulya

doi:10.1021/bk-2023-1449.ch003

Cited by 1 publication

(1 citation statement)

References 36 publications

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“…For more recent documents (2021-2023), studies explored powdered foods and their potential as functional foods. Examples include research on animal proteins with enhanced digestibility [11], fruit powders with improved antidiabetic properties [12], and even the utilization of protein powder obtained from insects as nutritional enrichment for human and animal consumption [13].…”

Section: Bibliometric Datamentioning

confidence: 99%

Powdered Foods: Structure, Processing, and Challenges: A Review

Ueda,

Morales,

Fernández-Ruiz

et al. 2023

Applied Sciences

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Powdered foods are easy to store and transport, with a longer shelf life that minimizes potential waste, contributing to sustainable development. Each food category has a unique composition, responsible for its chemical and physical attributes, which directly influences the stability of powdered products. The drying method used is essential to obtain the desired characteristics of the powdered food, and the choice of each technology can provide unique morphological properties regarding size, shape, and density, among other factors. Furthermore, rehydration properties must also be investigated, as they play a fundamental role in the reconstitution of powdered foods, influencing the dispersion and dissolution of the powder in liquids. Therefore, this review provides a comprehensive overview of the powdered food manufacturing process and its advantages. Special attention is given to the desirable properties of food powders, challenges related to stability, powdered food reconstitution properties, and case studies regarding many powdered foods.

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Section: Bibliometric Datamentioning

confidence: 99%