Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora 83304, Mexico.
Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, Agriculture Mall 745, West Lafayette, IN 47907, USA.
Food Res Int. 2020 Nov;137:109750. doi: 10.1016/j.foodres.2020.109750. Epub 2020 Sep 26.
The practice of eating insects is not a new phenomenon; however, the interest for their consumption has increased in recent years due to their recognized nutritional value (high content of micro- and macronutrient), potential health benefits (presence of bioactive substances), and low-environmental impact (use of less resources and reduced pollution levels). Currently, research on insects has focused on the promotion of various processing technologies for their use as either ingredients (in a non-recognizable form) to the development of innovative products, or as sources of novel bioactive compounds. In this context, evidence has suggested that alternative technologies, particularly fermentation, could be used the obtain diverse insect-based ingredients/products with unique properties. Therefore, the purpose of this narrative review was to provide an overview of the available literature on fermentation applied to obtain new insect-based products, to summarize the patents and patent-applications to protect fermented edible insect products and processes, as well as to enlist examples of current available products in the market.
食用昆虫的做法并不是什么新鲜事；然而，由于昆虫具有公认的营养价值（富含微量和常量营养素）、潜在的健康益处（存在生物活性物质）以及对环境的低影响（使用较少的资源和降低污染水平），近年来人们对昆虫的消费兴趣有所增加。目前，昆虫研究的重点是推广各种加工技术，将其作为成分（以不可识别的形式）用于开发创新产品，或作为新型生物活性化合物的来源。在这种情况下，有证据表明，替代技术，特别是发酵，可以用来获得具有独特特性的各种基于昆虫的成分/产品。因此，本叙述性综述的目的是提供关于发酵应用于获得新型昆虫基产品的现有文献综述，总结已获得的发酵食用昆虫产品和工艺专利和专利申请，以及列出市场上现有产品的示例。
