Yang Jing, Chen Yan, Zhang Linqing, Zhou Shuling, You Linfeng, Song Jiajia
School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China; Modern Industry Faculty of Food Nutrition and Health (Hot Pot), Chongqing Technology and Business University, Chongqing 400067, China.
School of Food Science and Engineering, Chongqing Technology and Business University, Chongqing 400067, China.
Food Chem. 2025 Mar 15;468:142469. doi: 10.1016/j.foodchem.2024.142469. Epub 2024 Dec 13.
Edible insect products are recognized for their high-quality protein content and an array of essential nutrients, including minerals and fatty acids. As the demand for sustainable protein sources grows, insect-based foods are gaining attention as a viable solution to help address global food security. Emerging technologies including high-pressure processing (HPP) and ultrasound (US) have the potential to influence the key functional properties of insect proteins-such as solubility, gelling ability, foamability, and emulsifying capacity-making them more suitable for incorporation into various food products. Additionally, the physicochemical properties and functionality of these proteins can be altered by digestive processes. This review focuses on the physicochemical and functional properties, as well as the biological activities, of edible insects modified by HHP and US technologies. It also explores, for the first time, how digestion impacts the quality and biological activities of insect-based products.
可食用昆虫产品因其高质量的蛋白质含量以及一系列必需营养素（包括矿物质和脂肪酸）而受到认可。随着对可持续蛋白质来源需求的增长，昆虫类食品作为有助于解决全球粮食安全问题的可行解决方案正受到关注。包括高压处理（HPP）和超声（US）在内的新兴技术有可能影响昆虫蛋白质的关键功能特性，如溶解性、凝胶化能力、起泡性和乳化能力，使其更适合纳入各种食品中。此外，这些蛋白质的物理化学性质和功能可通过消化过程改变。本综述重点关注经高压处理和超声技术改性的可食用昆虫的物理化学和功能特性以及生物活性。它还首次探讨了消化如何影响昆虫类产品的质量和生物活性。
