When presented with mealworms for lunch, many of us might immediately feel repulsed. However, researchers are finding that insect proteins have several benefits if consumed. This has led to new research on utilizing insect protein to fortify different types of foods.
Edible insects are considered a healthy and sustainable source of animal protein. Food scientists have been working on extracting this protein and turning it into powder to make it more palatable for consumption. This process ensures that diners do not have to consume the heads, legs, or bodies of insects. However, certain extraction methods may compromise the health benefits of the protein.
The goal of the new research is to overcome these challenges and explore the potential of insect-based foods.
Although we traditionally get protein from sources like beans, tofu, eggs, and meat, some argue that insect proteins may offer health benefits that surpass those of meat from larger animals like beef, fish, and chicken. Insect farming is also more environmentally friendly, requiring less land, water, and energy, and producing fewer greenhouse gases such as methane.
Yukyung Kim, a food scientist at Korea University in Seoul, highlights the high protein content of insects and their rich nutritional profile, including vitamins, minerals, amino acids, and peptides. Some compounds found in insects are being researched for their potential in treating diseases like cancer and heart disease, hinting at the possibility of new health supplements derived from insects.
From dangerous to desirable
One of the main challenges in extracting protein from insects is the presence of chitin, a tough sugar-based polymer that hinders the digestion of proteins. By isolating chitin through specific treatments, protein absorption can be improved.
Despite the nutritional benefits of insects, many people are hesitant to consume them due to cultural norms and aversions. This has led researchers like Kim to focus on extracting beneficial components of insects and converting them into powders for easier consumption and storage.
Kim’s team discovered that traditional protein extraction methods can be time-consuming, costly, and energy-intensive, posing challenges for small-scale farmers. They experimented with simpler, lower-cost methods for processing mealworms, aiming to make insect-based products more accessible.
Powder Power
The team explored different techniques for turning protein from mealworms into powder, testing each powder for its nutritional content. These methods included drying and blending the larvae, extracting proteins using ethanol and various solutions like sodium hydroxide, salt, and enzymes, and freeze-drying the mixture to create a powder.
Another method involved freezing and thawing the mealworms, crushing them in a screw press to extract liquid, and freeze-drying the liquid to obtain a protein powder. Each powder had varying levels of protein, fat, amino acids, and chitin.
The team’s findings, published in a food science journal, revealed the potential of insect powders as a versatile protein source for various food products.
From protein powder to the table
Catriona Reykmond, a food scientist at Wageningen University, found the research on insect proteins intriguing, noting that powdered insects may be more accepted by consumers than whole insects. She emphasized the importance of making insect-based products more accessible to consumers and addressing challenges such as food allergies.
Andrea Liceaga, a food scientist at Purdue University, highlighted the need to test insect-based products for allergens and emphasized the importance of creating appealing and tasty insect-based products to encourage consumer acceptance.
The future of edible insects
Food scientists envision a future where insects play a vital role in our diets. The acceptance and preparation of insects as food may vary depending on cultural norms. However, many believe that insects will become a more commonplace food source in the future.
Liceaga highlighted the evolution of food preferences, citing lobster as an example of how a once undesirable food can become a luxury delicacy. Despite the challenges, the growing interest in insect proteins and the potential for sustainable food sources are driving research and innovation in this field.
Source: www.snexplores.org
