animal,
Год журнала:
2025,
Номер
unknown, С. 101495 - 101495
Опубликована: Март 1, 2025
The
current
food
system
is
placing
significant
strain
on
limited
available
resources.
Novel
protein
sources
have
been
suggested
as
a
potential
solution
for
ensuring
further
growth
without
compromising
the
natural
balance
of
planet.
In
this
direction,
edible
insects
appear
to
be
crucial
players.
Consumers
may
not
always
prefer
direct
use
human
food,
indicating
that
indirect
animal
feed
might
more
suitable.
Insects
are
characterised
by
high
nutritional
value
and
similar
digestibility
compared
traditional
such
soybean
meal
fishmeal.
However,
effective
introduction
in
diets
requires
one
or
processing
operations.
Processing
paramount
microbiological
safety
while
improving
quality,
palatability
insect.
Additionally,
could
allow
combination
insect-based
ingredients
with
other
ingredients,
obtaining
uniform
stable
mixture,
which
can
easily
conveniently
provided
farmed
animals.
review,
an
overview
most
common
methods
(blanching,
grinding,
drying,
mixing,
extrusion)
applied
aim
delivering
high-quality
presented.
Each
step
carefully
evaluated,
pros
cons
each
operation
considered
important
recommendations
provided.
Barriers
opportunities
advancing
within
sector
finally
illustrated.
A
strong
emphasis
placed
need
evaluating
effect
any
quality
insect-derived
products,
particularly
considering
possibility
replacing
materials.
Ultrasonics Sonochemistry,
Год журнала:
2023,
Номер
95, С. 106379 - 106379
Опубликована: Март 21, 2023
Currently,
as
a
promising
alternative
protein
source,
the
interest
of
edible
insect
has
been
continuously
increased.
However,
extraction
processing
had
distinct
effects
on
physicochemical
properties
and
functionalities
this
novel
sustainable
protein.
In
study,
Tenebrio
molitor
larvae
(TMLP)
was
extracted
via
ultrasound
(US)-assisted
alkaline
extraction.
The
changes
kinetics,
characteristics,
functional
TMLP
function
US
time
(10,
20,
30,
40,
50
min)
were
investigated.
results
showed
that
30
min
treatment
rendered
maximum
yield
(60.04
%)
(P
<
0.05).
Meanwhile,
Peleg's
model
considered
suitable
to
represent
kinetics
TMLP,
with
correlation
coefficient
0.9942.
Moreover,
secondary
structure,
particle
size,
amino
acid
profiles
changed
under
US-assisted
process.
Additionally,
significant
improvement
method
observed
compared
traditional
conclusion,
present
work
suggests
could
be
potential
improve
yield,
quality
profiles,
TMLP.
Food Chemistry,
Год журнала:
2024,
Номер
448, С. 139069 - 139069
Опубликована: Март 21, 2024
A
combined
approach
of
microbial
transglutaminase
(MTGase)
crosslinking
and
high-intensity
ultrasound
(HIU)
was
implemented
to
improve
the
physicochemical,
rheological,
structural,
thermal
properties,
as
well
targeted
release
vitamin
B
European Food Research and Technology,
Год журнала:
2024,
Номер
250(5), С. 1253 - 1267
Опубликована: Март 4, 2024
Abstract
Edible
insects
have
been
part
of
the
eating
habits
several
cultures
over
years.
They
are
recognized
as
a
promising
nutritional
and
sustainable
alternative
food
source.
The
transformation
into
safer
more
acceptable
ingredients
depends
on
processing
techniques
final
system.
Conventional
methodologies
such
blanching,
boiling,
drying,
milling
primarily
used
for
material
pre-conditioning
powder
preparation,
mostly
preparing
bakery
products.
Most
advanced
technologies
preferred
extraction
insect
derivatives
lipids,
proteins,
polyphenols,
chitosan
due
to
their
better-quality
preservation,
higher
yield,
environmentally
friendly
(solvent
residues).
Insect
(mainly
lipids
proteins)
enhance
value
processed
products
produce
analogs,
principally
meat
less
investigated
milk
dairy
This
literature
overview
summarizes
effect
different
edible
insects’
safety
quality
use
development
analogs
production.
