Melgar-Lalanne, G, Hernández‐Álvarez, A-J and Salinas-Castro, A (2019) Edible Insects Processing: Traditional and Innovative Technologies. Comprehensive Reviews in Food Science and Food Safety, 18 (4). pp. 1166-1191. ISSN 1541-4337
Abstract
Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi-domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf-life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non-recognizable form, such as powders or flour. These technologies include drying (sun-drying, freeze-drying, oven-drying, fluidized bed drying, and microwave-drying) and new processing methods (ultrasound-assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect-based ingredients are sold for the production of cookies, chocolates, tortilla-style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | cooking; edible insects; food processing technologies; insect farming; neophobia; review; commercialization of edible insects |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 12 Jul 2019 09:35 |
Last Modified: | 12 Jul 2019 09:36 |
Status: | Published |
Publisher: | Wiley |
Identification Number: | 10.1111/1541-4337.12463 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:148463 |