Full text is available at the source.
Application of edible insects to food products: A review on the functionality, bioactivity and digestibility of insect proteins under high-pressure/ultrasound processing
Using edible insects in food: How insect proteins work, affect health, and are digested after high-pressure or ultrasound processing
AI simplified
Abstract
Edible insect products are recognized for their high-quality protein content and essential nutrients.
- Insect-based foods may help address global food security due to their sustainability.
- Emerging technologies like high-pressure processing and ultrasound could enhance the functional properties of insect proteins.
- Key properties such as solubility, gelling ability, foamability, and emulsifying capacity may be modified through these technologies.
- The physicochemical properties and functionality of insect proteins can be influenced by digestion.
- Digestion may impact the quality and biological activities of insect-based products.
AI simplified