利用昆虫作为新型食品原料:营养,功能和加工的前景
Hugo M Lisboa1, Rogério Andrade1, Janaina Lima1
1Laboratory of Food Materials and Structure, Food Engineering Department, Federal University of Campina Grande, Campina Grande 58429-900, Paraiba, Brazil.
Insects
|August 28, 2025
概括
基于昆虫的成分提供可持续的蛋白质溶液, 在吸水,乳化和凝方面表现出色. 这些多功能,气候智能食品成分减少了对环境的影响,提高了产品质量.
科学领域:
- 食品科学与技术
- 可持续的农业
- 生物技术
背景情况:
- 越来越多的对可持续蛋白质来源的需求激发了对昆虫作为高级食品成分的兴趣.
- 由于昆虫对环境有好处, 它们为传统的动物蛋白提供了有希望的替代品.
研究的目的:
- 对将养殖昆虫转化为功能性食品成分的研究进行批判性分析.
- 评估来自昆虫的成分的技术功能特性和安全性.
- 评估基于昆虫的食品对环境的影响和应用潜力.
主要方法:
- 对300多项研究进行了全面的文献审查.
- 昆虫加工方法的分析 (例如热预处理,酶化水解).
- 技术功能性质 (保持水分,乳化,凝) 和生命周期评估的元分析.
主要成果:
- 昆虫面粉具有高吸水率 (高达3.2g/g),乳液稳定性和凝性 (180kPa).
- 处理方法保持或增强技术功能性质,并减轻风险 (异味,过敏原,微生物).
- 在5-15%的食物中添加的昆虫成分不会对感官造成损害;酸薄膜会延长保质期.
- 生命周期数据显示温室气体排放和土地利用比动物成分低45-80%.
结论:
- 基于昆虫的成分是多功能,安全和气候智能的, 提高食品质量和可持续性.
- 需要进一步研究过敏原缓解,消费者接受和监管协调.
- 昆虫是食品行业可行的环保蛋白质来源.
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