文献类型： 外文期刊
作者： Liang, Zijian 1 ; Zhu, Yijin 1 ; Leonard, William 1 ; Fang, Zhongxiang 1 ;
作者机构： 1.Univ Melbourne, Fac Sci, Sch Agr Food & Ecosyst Sci, Parkville, Vic 3010, Australia
2.Yunnan Acad Agr Sci, Inst Agroprod Proc, Kunming 65022, Peoples R China
关键词： Insect food; Processing; Nutrition; Safety; Consumer acceptance
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2024 年 182 卷
页码：
收录情况： SCI
摘要： Alternative foods have emerged as one of the hot research topics aiming at alleviating food shortage. Insects are one of the alternative foods due to their rich nutrients. Processing is a critical step to develop insect foods, while there is a lack of comprehensive reviews to summarize the main studies. This review aims to demonstrate different processing methods in terms of their impact on insect nutrition and their potential risks. Heat treatments such as boiling and blanching show a negative effect on insect nutrition, but essential to assure food safety. Insects treated by high-pressure hydrostatic technology (HPP) and cold atmospheric pressure plasma (CAPP) can achieve a similar sterilization effect but retain the nutritional and sensory properties. Drying is a practical processing method for industrial insect production, where oven drying serves as a cost-effective method yielding products comparable in quality to freeze-dried ones. In terms of extraction technology, supercritical carbon dioxide and ultrasound-assisted technology can improve the extraction efficiency of proteins and lipids from insects, enhance the production of composite insect-fortified foods, and thus facilitate the development of the insect food industry. To address the widespread negative perceptions and low acceptance towards insect foods among consumers, the primary development direction of the insect food industry may involve creating composite fortified foods and extracting insect-based food components.
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