ReviewFood science of animal resources2022
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing.
Review in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Edible insect larvae as sustainable sources of chitosan: Influence of species and drying method on functional and structural properties.Food chemistry: X · 2025Article
- The Environmental and Ecological Benefits of Edible Insects: A Review.Food science & nutrition · 2025Review
- An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea.Food science of animal resources · 2025Review
- Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins.Food chemistry: X · 2024Article
- The Impact of Freeze-DriedInsects · 2024Article
- Effect of fortifying sorghum and wheat with Longhorn grasshopper (Food science & nutrition · 2024Article
- Nutritional Value of Banded Cricket and Mealworm Larvae.Foods (Basel, Switzerland) · 2023Article
- Study on the current research trends and future agenda in animal products: an Asian perspective.Journal of animal science and technology · 2023Review
- Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates fromFood chemistry: X · 2023Article
- Effects of Blanching Methods on Nutritional Properties and Physicochemical Characteristics of Hot-Air Dried Edible Insect Larvae.Food science of animal resources · 2023Article
- Locust protein hydrolysates have the potential to enhance the storage stability of cheese.Current research in food science · 2023Article
- Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion.Foods (Basel, Switzerland) · 2022Article
- Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted fromFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.
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