Edible insects have emerged as promising protein sources with nutritional and functional advantages. There is a growing interest in implementing insect-based products as food ingredients in order to replace conventional animal-based foods and reduce their environmental footprint. Emerging technologies claim to improve protein technofunctionalities at the same time as they operate efficiently and sustainably. However, different processing parameters represent a relevant impact on product quality and extraction yielding. There is a lack of knowledge on how these processing conditions can be optimized to obtain an efficient and functional protein-enriched product. This review aims to shed light on the current studies involving insect products treated by alternative technologies such as high hydrostatic pressure, ultrasound, pulsed electric field and ohmic-heating, and how they have contributed to protein extraction and functionalization. The possible gaps for future research and the perspectives in this field are briefly discussed in the present work.
|Journal||Current Opinion in Food Science|
|Number of pages||6|
|Publication status||Published - 2023|
- Insect proteins
- Emerging technologies
- Protein functionality
- Sustainable protein sources