Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products

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dc.creatorMariana Martins Borges
dc.creatorDiego Vicente da Costa
dc.creatorFelipe Machado Trombete
dc.creatorAna Karoline Ferreira Ignácio Câmara
dc.date.accessioned2023-11-22T10:48:18Z
dc.date.accessioned2025-09-09T00:04:57Z
dc.date.available2023-11-22T10:48:18Z
dc.date.issued2022
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.identifier.doihttps://doi.org/10.1016/j.cofs.2022.100864
dc.identifier.issn2214-7993
dc.identifier.urihttps://hdl.handle.net/1843/61245
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofCurrent Opinion in Food Science
dc.rightsAcesso Restrito
dc.subjectAlimentos alternativos
dc.subjectInsetos comestíveis
dc.subjectSegurança alimentar
dc.subjectNutrição
dc.titleEdible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products
dc.typeArtigo de periódico
local.citation.epage11
local.citation.spage1
local.citation.volume46
local.description.resumoEdible insects have been recognized as a promising alternative food source because of their high nutritional value and sustainable production in line with the goals required by agri-food chains, lower emissions of greenhouse gases, and use of organic waste. This critical review provides the most recent updates on the use of edible insects as functional ingredients in food formulations, with an emphasis on meat and bakery products. The main motivations for reformulating these products, processing techniques, nutritional, sensory, and technological characteristics, and the main insect species used have been described. In addition, the relevant food-safety aspects of the reformulated products are discussed. Finally, the main challenges and perspectives for the safe, sustainable, and functional use of this ingredient are addressed.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S2214799322000662

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