The Future of Food

Foods, Journal Year: 2024, Volume and Issue: 13(4), P. 506 - 506

Published: Feb. 6, 2024

The global food systems face significant challenges driven by population growth, climate change, geopolitical conflicts, crises, and evolving consumer preferences. Intending to address these challenges, optimizing production, adopting sustainable practices, developing technological advancements are essential while ensuring the safety public acceptance of innovations. This review explores complex aspects future food, encompassing security, climate-resilient digitalized supply chain, alternative protein sources, processing, technology, impact biotechnology, cultural diversity culinary trends, health personalized nutrition, production within circular bioeconomy. article offers a holistic perspective on industry characterized innovation, adaptability, shared commitment system resilience. Achieving sustainable, nutritious, environmentally friendly in involves comprehensive changes various including innovative farming processing technologies, Industry 4.0 applications, as well approaches that redefine how we consume food.

Language: Английский

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Chitin: a comparison between its main sources

Frontiers in Materials, Journal Year: 2025, Volume and Issue: 12

Published: March 4, 2025

Chitin is the second most abundant polysaccharide on Earth, after cellulose, and it mainly obtained from shells of crustaceans. While chitin currently derived shrimp shells, there a growing interest in commercializing sourced insects. This review compares various sources, including crustaceans, insects, fungi, mollusks, based several factors: purity, molecular weight, crystallinity, cost, sustainability. Although crustaceans yield higher amounts exhibit better insects present significant advantages terms sustainability, ease extraction, lower impurity levels. emerging as sustainable alternative due to its simpler extraction processes reduced environmental impact. work highlights increasing potential reliable source for production.

Language: Английский

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Chitosan and its derivatives: A novel approach to gut microbiota modulation and immune system enhancement

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 289, P. 138633 - 138633

Published: Dec. 13, 2024

Language: Английский

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Breaking the Taboo: Understanding the Relationship between Perception, Beliefs, Willingness to Eat Insects, and Food Neophobia among Polish Adults

Foods, Journal Year: 2024, Volume and Issue: 13(6), P. 944 - 944

Published: March 20, 2024

Insects are a potential source of protein for direct human consumption or indirectly in processed foods. The research examined consumer perceptions and beliefs regarding the insects food products containing insect proteins. study aimed to identify about consumption, assess perception added proteins, gain deeper understanding role neophobia accepting as an alternative protein. data were collected 2023 through cross-sectional quantitative online survey group that was representative consumers by age, gender, region sample (n = 1000) who responsible purchasing decisions their households. While many respondents viewed foods enriched with innovative environmentally friendly, others found idea consuming repulsive expressed concerns allergic reactions. Food determining factor respondents’ Respondents more inclined consume rather than visibly identifiable insects. results highlight need targeted marketing strategies product development approaches align varied expectations rapidly expanding insect-based market.

Language: Английский

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Effect of dietary chitin on growth performance, nutrient utilization, and metabolic response in rainbow trout (Oncorhynchus mykiss)

Aquaculture Reports, Journal Year: 2024, Volume and Issue: 37, P. 102244 - 102244

Published: July 19, 2024

Language: Английский

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Flight toward Sustainability in Poultry Nutrition with Black Soldier Fly Larvae

Animals, Journal Year: 2024, Volume and Issue: 14(3), P. 510 - 510

Published: Feb. 3, 2024

Black soldier fly larvae (BSFL),

Language: Английский

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Nanochitin From Crab Shells: Production, Chemical Modification, Composite Materials, and Physiological Functions

Macromolecular Rapid Communications, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 2, 2025

Abstract Large quantities of crab shells are generated in food‐processing plants. In this review, the authors summarize a series research findings on production nanochitin, its physical properties, chemical modifications, and functions, which have not been fully addressed existing literature. Nanochitin, has width 10 nm, is derived from chitin, main component shells, using technology similar to that used produce nanocellulose wood. Unlike conventional nanochitin well dispersed water, making it easy mold process into various products for different applications. They can also be modified specific uses through processes such as acylation etherification enhance their properties add functionality. known exceptional mechanical strength, blended with resins create composite films improved strength elasticity. These maintain transparency resin, reduce thermal expansion, offer reinforcement. Chitin derivative chitosan wound dressings, hemostatic agents, health foods. Nanochitin deacetyl derivatives diverse functions topical medicine skin, ingestion food, use pesticides or fertilizers

Language: Английский

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Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

Molecules, Journal Year: 2024, Volume and Issue: 29(3), P. 711 - 711

Published: Feb. 3, 2024

The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such flour, are increasingly appearing on supermarket shelves can offer an traditional cereals, while providing body with many valuable nutrients comparable quality those found in meat fish. aim this study was investigate possibility using powder substitute for wheat flour production bread. physicochemical properties were evaluated comparison flour. As result technological studies, bread compositions 5%, 10% 15% replacements by designed their characteristics (physicochemical, sensory microbiological) evaluated. Cricket characterised higher (63% vs. 13.5%) fat (16.3% 1.16%) content lower carbohydrate (9.8% 66%) fibre (7.8% 9.5%) compared tested preparations had similar pH (6.9 6.8, respectively, flour) absorption capacity (0.14 0.27 g oil/g powder, but different water holding capacities completely colour parameters. All breads good microbiological after baking during 7 days storage. In instrumental tests, 10 affected darker caused significant increase hardness breads. research has shown that optimal level replacement, which does not significantly affect physiochemical characteristics, 5% recipe. Considering results obtained fact insects provide sufficient supply energy human diet, source fibre, vitamins micronutrients, have high monounsaturated polyunsaturated fatty acids, suitability enrichment bakery products confirmed.

Language: Английский

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Edible Insects as Sustainable and Nutrient-Rich Food Sources: Exploring Innovations and Advancements for Future Food Practices – A Comprehensive Review

Food Reviews International, Journal Year: 2024, Volume and Issue: 40(9), P. 3103 - 3128

Published: April 23, 2024

The utilization of edible insects (EIs) as an alternative source nutrients and functional foods has gained substantial recognition in recent years, opening doors to sustainable food production, improved dietary health, unique experiences. EIs are rich bioactive compounds (BACs) encompassing proteins, peptides, PUFA, vitamins, antioxidants. These BACs have a wide array health-enhancing qualities, from antioxidant, anti-inflammatory, antimicrobial immune system-modulating effects. Furthermore, the potential extends management or mitigation health conditions like obesity, diabetes, cardiovascular diseases, malnutrition. incorporation into systems evolved beyond traditional consumption, with applications development foods, supplements, ingredients. In this context, critical review aims amalgamate most developments realm EIs-based products, addition elucidating efficient process intensification procedures for extraction recovery these BACs. calls careful examination several crucial considerations, including consumer acceptance allergenicity. respect, intensified technologies emerged maximize derived EIs, while simultaneously enhancing their functionality, stability, regulatory approval within ambit products.

Language: Английский

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Edible insects as a source of biopeptides and their role in immunonutrition

Food & Function, Journal Year: 2023, Volume and Issue: 15(6), P. 2789 - 2798

Published: Oct. 23, 2023

Many edible insect species are attracting the attention of food industry and consumers in Western societies due to their high content quality protein, consequently, potential be used as a more environmentally friendly dietary source could beneficial for humans. On other hand, prevention inflammatory diseases using nutritional interventions is currently being proposed sustainable cost-effective strategy improve people's health. In this regard, finding bioactive compounds such peptides with anti-inflammatory properties from sources (

Language: Английский

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