Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(8): 1003-1023
Biological activity and processing technologies of edible insects: a review
Jae Hoon Lee1 • Tae-Kyung Kim1 • Chang Hee Jeong2 • Hae In Yong1 • Ji Yoon Cha1 • Bum-Keun Kim1 • Yun-Sang Choi1
1 Research Groupof Food Processing, Korea Food Research Institute, Wanju 55365, Korea 2 Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Korea
The burgeoning global population growth has raised concerns regarding the expected increase in the demand for food, which could be partially tackled by identifying novel food sources. To this end, edible insects have recently attracted research interest. Several technologies for utilizing edible insect-derived proteins have been introduced; however, research into their functional utilization is insufficient. Herein, we reviewed the relevant literature on the importance of insects as food sources, extraction of edible insects, the nutritional value of insects, biological activities of components, and their applications in food industries. We summarized the studies primarily focused on the functional utilization of edible insects, suggesting that for successful incorporation and growth of edible insects in food and pharmaceutical industries, strategies to improve the extraction methods are required to explore the biological activity of edible insects. Furthermore, the awareness of edible insects with a focus on their allergens warrants consideration.
Edible insect · Biological activity · Processing technology · Food resources · Entomophagy
Food Science and Biotechnology 2021 ; 30(8): 1003-1023