Insects as an Alternative Protein Source.

IF 10.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-10-26 DOI:10.1146/annurev-food-052720-112443

Andrea M Liceaga, José Eleazar Aguilar-Toalá, Belinda Vallejo-Cordoba, Aarón F González-Córdova, Adrián Hernández-Mendoza

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引用次数: 15

Abstract

The recent COVID-19 pandemic drastically affected food supply chains worldwide, showing the vulnerability of food security. Efforts to develop alternative protein sources that are sustainable and can help alleviate global food shortage problems should be prioritized. Insects have been part of our diet for thousands of years and still are today, and market trends show a global increase in the number of food-grade insect producers. The global market for edible insects has been forecasted to reach US$8 billion by the year 2030. Insects are highly nutritious and have bioactive peptides with potential therapeutic effects. This review provides an overview of the consumption of insects from ancient to modern times, discusses the rationale for using insects as alternative protein sources, and presents a summary of the major insects consumed worldwide as well as a brief description of the traditional and novel technologies currently used to process insects and/or extract their nutritional components.

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昆虫作为蛋白质的替代来源。

最近的2019冠状病毒病大流行严重影响了全球粮食供应链，显示出粮食安全的脆弱性。应优先考虑开发可持续的、有助于缓解全球粮食短缺问题的替代蛋白质来源。几千年来，昆虫一直是我们饮食的一部分，今天仍然如此。市场趋势显示，全球食品级昆虫生产商的数量正在增加。据预测，到2030年，全球食用昆虫市场将达到80亿美元。昆虫营养丰富，具有生物活性肽，具有潜在的治疗作用。本文综述了从古至今昆虫消费的概况，讨论了利用昆虫作为替代蛋白质来源的基本原理，概述了世界范围内食用的主要昆虫，并简要介绍了目前用于加工昆虫和/或提取其营养成分的传统和新技术。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.