Overcoming obstacles in insect utilization

Diana K. Baigts-Allende; Constantinos Stathopoulos

doi:10.1007/s00217-022-04196-4

Back

Overcoming obstacles in insect utilization

Journal article

Open access

Peer reviewed

Overcoming obstacles in insect utilization

Diana K. Baigts-Allende and Constantinos Stathopoulos

European food research & technology, Vol.249(4), pp.849-860

2023

DOI: https://doi.org/10.1007/s00217-022-04196-4

Files and links (1)

pdf

Published758.03 kBDownload View

CC BY V4.0, Open Access

Abstract

Agriculture

Analytical Chemistry

Biotechnology

Chemistry

Chemistry and Materials Science

Food Science

Forestry

Review Article

Edible insects have long been part of human diets in some countries, and they are expected to become an important alternative food source because of their nutritional value and favorable environmental impact. However, insects’ consumption safety and consumer acceptance are still significant barriers to market positioning, mainly in Western regions. Therefore, several processing technologies have been applied to develop insect-based food products and derivatives to increase consumer safety, shelf-life, and sensorial properties, including appearance. The processing pathway for insects as food might then be focused on eliminating such concerns. However, even though there is enough information related to processing techniques for edible insects, the use of the treated material has been limited as a substitute rather than a main constituted nutritional component. Moreover, there is little information about novel technologies and uses of insect derivatives compared to the minimally processed insect, as in the case of flours. This review presents the food safety (biological and chemical hazards) and cultural aspects of difficulties of eating insects and the role of processing raw material, extraction of insect derivatives (lipids and proteins), and food prototypes development on safety and consumer acceptance. [Graphical abstract Omitted]

Details

Title: Overcoming obstacles in insect utilization
Authors/Creators: Diana K. Baigts-Allende - Czech University of Life Sciences Prague
Constantinos Stathopoulos - Murdoch University, Food Futures Institute
Publication Details: European food research & technology, Vol.249(4), pp.849-860
Publisher: Springer Berlin Heidelberg
Number of pages: 12
Grant note: 952594 / H2020 European Institute of Innovation and Technology (http://dx.doi.org/10.13039/100010686) Czech University of Life Sciences Prague
Identifiers: 991005715370007891
Copyright: © The Author(s) 2023
Murdoch Affiliation: Food Futures Institute
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

Source: InCites

Metrics

3 File views/ downloads

31 Record Views

7 Times Cited - Web of Science

InCites Highlights

These are selected metrics from InCites Benchmarking & Analytics tool, related to this output

Citation topics: 6 Social Sciences; 6.263 Agricultural Policy; 6.263.1720 Dietary Sustainability
Web Of Science research areas: Food Science & Technology
ESI research areas: Agricultural Sciences