Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges

As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy,...

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Published in:Foods
Main Author: Hasnan F.F.B.; Feng Y.; Sun T.; Parraga K.; Schwarz M.; Zarei M.
Format: Review
Language:English
Published: Multidisciplinary Digital Publishing Institute (MDPI) 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179370507&doi=10.3390%2ffoods12234243&partnerID=40&md5=aa2d11af21578ab14d8ba5b8d838156d
id 2-s2.0-85179370507
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Hasnan F.F.B.; Feng Y.; Sun T.; Parraga K.; Schwarz M.; Zarei M.
Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
2023
Foods
12
23
10.3390/foods12234243
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179370507&doi=10.3390%2ffoods12234243&partnerID=40&md5=aa2d11af21578ab14d8ba5b8d838156d
As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins’ solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects’ promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential. © 2023 by the authors.
Multidisciplinary Digital Publishing Institute (MDPI)
23048158
English
Review
All Open Access; Gold Open Access
author Hasnan F.F.B.; Feng Y.; Sun T.; Parraga K.; Schwarz M.; Zarei M.
spellingShingle Hasnan F.F.B.; Feng Y.; Sun T.; Parraga K.; Schwarz M.; Zarei M.
Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
author_facet Hasnan F.F.B.; Feng Y.; Sun T.; Parraga K.; Schwarz M.; Zarei M.
author_sort Hasnan F.F.B.; Feng Y.; Sun T.; Parraga K.; Schwarz M.; Zarei M.
title Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
title_short Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
title_full Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
title_fullStr Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
title_full_unstemmed Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
title_sort Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges
publishDate 2023
container_title Foods
container_volume 12
container_issue 23
doi_str_mv 10.3390/foods12234243
url https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179370507&doi=10.3390%2ffoods12234243&partnerID=40&md5=aa2d11af21578ab14d8ba5b8d838156d
description As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins’ solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects’ promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential. © 2023 by the authors.
publisher Multidisciplinary Digital Publishing Institute (MDPI)
issn 23048158
language English
format Review
accesstype All Open Access; Gold Open Access
record_format scopus
collection Scopus
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