Quintieri Laura, Nitride Chiara, De Angelis Elisabetta, Lamonaca Antonella, Pilolli Rosa, Russo Francesco, Monaci Linda
Institute of Sciences of Food Production, National Research Council of Italy (ISPA-CNR), Via Giovanni Amendola 122/O, 70126 Bari, Italy.
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
Nutrients. 2023 Mar 21;15(6):1509. doi: 10.3390/nu15061509.
The increasing size of the human population and the shortage of highly valuable proteinaceous ingredients has prompted the international community to scout for new, sustainable, and natural protein resources from invertebrates (e.g., insects) and underutilized legume crops, unexploited terrestrial and aquatic weeds, and fungi. Insect proteins are known for their nutritional value, being rich in proteins with a good balance of essential amino acids and being a valuable source of essential fatty acids and trace elements. Unconventional legume crops were found rich in nutritional, phytochemical, and therapeutic properties, showing excellent abilities to survive extreme environmental conditions. This review evaluates the recent state of underutilized legume crops, aquatic weeds, fungi, and insects intended as alternative protein sources, from ingredient production to their incorporation in food products, including their food formulations and the functional characteristics of alternative plant-based proteins and edible insect proteins as novel foods. Emphasis is also placed on safety issues due to the presence of anti-nutritional factors and allergenic proteins in insects and/or underutilized legumes. The functional and biological activities of protein hydrolysates from different protein sources are reviewed, along with bioactive peptides displaying antihypertensive, antioxidant, antidiabetic, and/or antimicrobial activity. Due to the healthy properties of these foods for the high abundance of bioactive peptides and phytochemicals, more consumers are expected to turn to vegetarianism or veganism in the future, and the increasing demand for such products will be a challenge for the future.
人类人口规模的不断扩大以及高价值蛋白质成分的短缺，促使国际社会从无脊椎动物（如昆虫）、未充分利用的豆类作物、未开发的陆生和水生杂草以及真菌中寻找新的、可持续的天然蛋白质资源。昆虫蛋白以其营养价值而闻名，富含蛋白质，必需氨基酸平衡良好，是必需脂肪酸和微量元素的宝贵来源。人们发现，非常规豆类作物具有丰富的营养、植物化学和治疗特性，在极端环境条件下具有出色的生存能力。本综述评估了未充分利用的豆类作物、水生杂草、真菌和昆虫作为替代蛋白质来源的最新状况，从成分生产到它们在食品中的应用，包括其食品配方以及替代植物性蛋白质和可食用昆虫蛋白质作为新型食品的功能特性。还强调了由于昆虫和/或未充分利用的豆类中存在抗营养因子和致敏蛋白而导致的安全问题。综述了不同蛋白质来源的蛋白质水解物的功能和生物活性，以及具有降压、抗氧化、抗糖尿病和/或抗菌活性的生物活性肽。由于这些食物富含生物活性肽和植物化学物质，具有健康特性，预计未来会有更多消费者转向素食主义或纯素食主义，而对这类产品不断增长的需求将是未来的一项挑战。
