Department of Food Science, Stellenbosch University, Matieland, South Africa.
Department of Animal Sciences, University of Stellenbosch, Stellenbosch, South Africa.
J Sci Food Agric. 2020 Nov;100(14):5017-5022. doi: 10.1002/jsfa.8860. Epub 2018 Feb 20.
Over the course of the last few years, the consumption of insects, known as entomophagy, has sparked increasing interest amongst scientists and environmentalists as a potential solution to the inevitable global food security and sustainability issues humans will be facing in the coming years. Despite the fact that insects have been an integral part of over 2 billion people's diet worldwide, the concept of eating insects is still new to Western culture. As a result, there are many unknowns regarding insects as a food source, and this has led to a number of studies and investigations being done in recent years to create more knowledge and awareness around this new concept in the food industry. This review discusses some of the key topics and new developments published over recent years, such as the nutritional benefits, food safety concerns, functional properties, potential product concepts and the current ideas and attitudes towards insects as a food source in Western culture. © 2017 Society of Chemical Industry.
在过去的几年里，昆虫作为食物（entomophagy）的消费引起了科学家和环保主义者越来越多的兴趣，因为它可能是解决未来人类不可避免的全球粮食安全和可持续性问题的一种方法。尽管昆虫已经是全世界超过 20 亿人的饮食的重要组成部分，但吃昆虫的概念对西方文化来说仍然是新鲜事物。因此，作为食物来源，昆虫有许多未知之处，这导致近年来进行了许多研究和调查，以在食品行业中创造更多关于这一新概念的知识和意识。本文综述了近年来发表的一些关键主题和新进展，如营养益处、食品安全问题、功能特性、潜在的产品概念，以及目前西方文化对昆虫作为食物来源的想法和态度。© 2017 英国化学学会。
