Benefits and Challenges in the Incorporation of Insects in Food Products
Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized.
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Frontiers Media
2021-06-30
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Subjects: | Edible insect, Bioactive compounds, Consumer attitude, Food safety, Food processing, |
Online Access: | http://hdl.handle.net/10261/247885 http://dx.doi.org/10.13039/501100003141 |
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dig-iata-es-10261-2478852021-12-28T16:53:26Z Benefits and Challenges in the Incorporation of Insects in Food Products Acosta Estrada, Beatriz A. Reyes, Alicia Rosell, Cristina M. Rodrigo Aliaga, Dolores Ibarra Herrera, Celeste C. Consejo Nacional de Ciencia y Tecnología (México) Edible insect Bioactive compounds Consumer attitude Food safety Food processing Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized. We acknowledge the financial support of the Consejo Nacional de Ciencia y Tecnología (CONACYT) for the 921966 scholarship from Alicia Reyes and the NutriOmics Research Chair of the Tecnológico de Monterrey Peer reviewed 2021-08-12T06:38:23Z 2021-08-12T06:38:23Z 2021-06-30 artículo de revisión http://purl.org/coar/resource_type/c_dcae04bc Frontiers in Nutrition 8: 687712 (2021) http://hdl.handle.net/10261/247885 10.3389/fnut.2021.687712 2296-861X http://dx.doi.org/10.13039/501100003141 34277684 en Publisher's version https://doi.org/10.3389/fnut.2021.687712 Sí open Frontiers Media |
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Edible insect Bioactive compounds Consumer attitude Food safety Food processing Edible insect Bioactive compounds Consumer attitude Food safety Food processing |
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Edible insect Bioactive compounds Consumer attitude Food safety Food processing Edible insect Bioactive compounds Consumer attitude Food safety Food processing Acosta Estrada, Beatriz A. Reyes, Alicia Rosell, Cristina M. Rodrigo Aliaga, Dolores Ibarra Herrera, Celeste C. Benefits and Challenges in the Incorporation of Insects in Food Products |
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Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect properties are analyzed and reported in the articles reviewed here, and one common feature is nutrimental content, which is one of the most important characteristics mentioned, especially proteins, lipids, fiber, and minerals. On the other hand, insects can be used as a substitute for flour of cereals for the enrichment of snacks because of their high content of proteins, lipids, and fiber. Technological properties are not altered when these insects-derived ingredients are added and sensorial analysis is satisfactory, and only in some cases, change in color takes place. Insects can be used as substitute ingredients in meat products; the products obtained have higher mineral content than traditional ones, and some texture properties (like elasticity) can be improved. In extruded products, insects are an alternative source of proteins to feed livestock, showing desirable characteristics. Isolates of proteins of insects have demonstrated bioactive activity, and these can be used to improve food formulations. Bioactive compounds, as antioxidant agents, insulin regulators, and anti-inflammatory peptides, are high-value products that can be obtained from insects. Fatty acids that play a significant role in human health and lipids from insects have showed positive impacts on coronary disease, inflammation, and cancer. Insects can be a vector for foodborne microbial contamination, but the application of good manufacturing practices and effective preservation techniques jointly with the development of appropriate safety regulations will decrease the appearance of such risks. However, allergens presented in some insects are a hazard that must be analyzed and taken into account. Despite all the favorable health-promoting characteristics present in insects and insects-derived ingredients, willingness to consume them has yet to be generalized. |
author2 |
Consejo Nacional de Ciencia y Tecnología (México) |
author_facet |
Consejo Nacional de Ciencia y Tecnología (México) Acosta Estrada, Beatriz A. Reyes, Alicia Rosell, Cristina M. Rodrigo Aliaga, Dolores Ibarra Herrera, Celeste C. |
format |
artículo de revisión |
topic_facet |
Edible insect Bioactive compounds Consumer attitude Food safety Food processing |
author |
Acosta Estrada, Beatriz A. Reyes, Alicia Rosell, Cristina M. Rodrigo Aliaga, Dolores Ibarra Herrera, Celeste C. |
author_sort |
Acosta Estrada, Beatriz A. |
title |
Benefits and Challenges in the Incorporation of Insects in Food Products |
title_short |
Benefits and Challenges in the Incorporation of Insects in Food Products |
title_full |
Benefits and Challenges in the Incorporation of Insects in Food Products |
title_fullStr |
Benefits and Challenges in the Incorporation of Insects in Food Products |
title_full_unstemmed |
Benefits and Challenges in the Incorporation of Insects in Food Products |
title_sort |
benefits and challenges in the incorporation of insects in food products |
publisher |
Frontiers Media |
publishDate |
2021-06-30 |
url |
http://hdl.handle.net/10261/247885 http://dx.doi.org/10.13039/501100003141 |
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