Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, West Lafayette, Indiana, USA; email:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, Departamento de Ingeniería y Tecnología, Facultad de Estudios Superiores Cuautitlán, Universidad Nacional Autónoma de México, San Sebastián Xhala, Cuautitlán Izcalli, Estado de México, México.
Annu Rev Food Sci Technol. 2022 Mar 25;13:19-34. doi: 10.1146/annurev-food-052720-112443. Epub 2021 Oct 26.
The recent COVID-19 pandemic drastically affected food supply chains worldwide, showing the vulnerability of food security. Efforts to develop alternative protein sources that are sustainable and can help alleviate global food shortage problems should be prioritized. Insects have been part of our diet for thousands of years and still are today, and market trends show a global increase in the number of food-grade insect producers. The global market for edible insects has been forecasted to reach US$8 billion by the year 2030. Insects are highly nutritious and have bioactive peptides with potential therapeutic effects. This review provides an overview of the consumption of insects from ancient to modern times, discusses the rationale for using insects as alternative protein sources, and presents a summary of the major insects consumed worldwide as well as a brief description of the traditional and novel technologies currently used to process insects and/or extract their nutritional components.
最近的 COVID-19 大流行极大地影响了全球的食品供应链，显示出食品安全的脆弱性。应优先考虑开发可持续的替代蛋白质来源，以帮助缓解全球粮食短缺问题。昆虫作为我们饮食的一部分已经有几千年的历史了，今天仍然如此，而且市场趋势显示，全球食品级昆虫生产商的数量正在增加。预计到 2030 年，全球食用昆虫市场规模将达到 80 亿美元。昆虫营养丰富，具有潜在治疗作用的生物活性肽。本文综述了从古至今昆虫的食用情况，讨论了将昆虫作为替代蛋白质来源的合理性，并总结了世界范围内食用的主要昆虫种类，以及目前用于加工昆虫和/或提取其营养成分的传统和新型技术的简要描述。
