1,694
Views
8
CrossRef citations to date
0
Altmetric
Review

Edible Insects: Techno-functional Properties Food and Feed Applications and Biological Potential

, , & ORCID Icon
 

ABSTRACT

Edible insects as an alternative protein source have gained consumers' attention, leading to new market possibilities. Several investigations have generated and characterized ingredients from insects and assessed their potential application in food, feed, and their biological potential. Insects are a rich source of protein, ranging from 30% to 65%. Insect derived ingredients show great potential to be added to food products. Protein isolates or concentrates, protein hydrolysates and peptides are obtained from edible insects using different methods. Insect protein techno-functional properties include water and oil-holding capacity, emulsifying, solubility and gelling properties. Depending on protein techno-functional properties, food applications can be designed to improve their development in the formulated food. Nowadays, several commercially available food and feed products are formulated including insect ingredients. However, research related to insect-derived peptides biological potential is limited. In-depth biological assays are needed to understand the potential health benefits of insects bioactive components. Potential future research could focus on the technological properties of insect proteins, oriented to the physicochemical interactions with food matrices, including sensory quality, texture and rheological properties of new food products.

Acknowledgments

Author Victor Villaseñor was supported by a scholarship from the Consejo Nacional de Ciencia y Tecnología (CONACyT) México, number 882,350.

Disclosure statement

The authors have no financial or other type of relationship with insect industries that would present a conflict of interest.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.