期刊
DRYING TECHNOLOGY
卷 39, 期 13, 页码 1991-2009出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/07373937.2021.1915796
关键词
Edible insects; drying technologies; blanching; bioactivity; insect proteins
资金
- Consejo nacional de ciencia y tecnologia
This article reviews the current research on edible insect drying processing technologies, discussing their effectiveness and the influence on various quality parameters, such as protein/lipid extraction efficiency, sensory characteristics, microbiological safety, shelf life, and impact on bioactive compounds.
Edible insects and their ingredients are considered as a novel, sustainable and high-quality nutritional source for their potential use as food and feed. However, they are highly oxidizable and potentially unsafe. Dehydration of insects removes moisture and extends their shelf life. Moreover, it is considered as a prerequisite and/or pretreatment for some extraction technologies for ingredient production. Drying technologies (sun drying, smoke drying, roasting, freeze drying and oven drying) have been used to dry insects, both at a laboratory and industrial level. Different drying pretreatments (thermal blanching, microwave-assisted drying and pulsed electric field) have been explored to improve the final quality of the insect products, extending their shelf life and reducing total energy consumption. Therefore, this article aimed to review the current research available in edible insect drying processing technologies, addressing their effectiveness and their influence over different quality parameters such as protein/lipid extraction efficiency, sensory characteristics of the final products, microbiological safety, shelf life and their impact on bioactive compounds.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据