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

Area of Science:

• Food Science
• Sustainable Agriculture
• Biotechnology

Background:

• Global population growth necessitates sustainable food security solutions.
• Conventional agriculture faces limitations in meeting rising food demands.
• Alternative proteins, including insect-based options, are gaining importance.

Purpose of the Study:

• To evaluate the viability of insect farming for sustainable protein production.
• To review insect nutrition, protein isolation techniques, and peptide generation.
• To explore the functional properties and sensory aspects of insect-derived proteins and peptides.

Main Methods:

• Comprehensive literature review on insect farming, nutrition, and protein processing.
• Analysis of techniques for protein extraction, hydrolysate production, and peptide identification.
• Investigation of functional properties (solubility, emulsification, etc.) and sensory evaluation.

Main Results:

• Insects are a viable source of nutritious protein and peptides, capable of upcycling agri-food waste.
• Various techniques exist for efficient protein and peptide extraction from insects.
• Insect proteins exhibit desirable functional properties for food applications, though sensory aspects and regulatory considerations require attention.

Conclusions:

• Insect farming presents a promising, sustainable strategy to enhance global food security.
• Further research is recommended to optimize insect protein utilization and address application challenges.
• Insects offer significant potential as a sustainable source of protein and bioactive peptides.