E-mail: a. This review aims to provide an updated overview of edible insect proteins and the bioactivity of insect-derived peptides.
The essential amino acid content of edible insects is compared with well-known protein sources to demonstrate that edible insects have the potential to cover the protein quality requirements for different groups of the population. Then the current methodologies for insect protein extraction are summarized including a comparison of the protein extraction yield and the final protein content of the resulting products for each method.
Furthermore, in order to improve our understanding of insect proteins, their functional properties such as solubility, foaming capacity, emulsifying, gelation, water holding capacity and oil holding capacity are discussed.
Bioactive peptides can be released according to various enzymatic hydrolysis protocols. In this context, the bioactive properties of insect peptides antihypertensive, antidiabetic, antioxidant and anti-inflammatory properties have been discussed. However, the allergens present in insect proteins are still a major concern and an unsolved issue for insect-based product consumption; thus, an analysis of cross reactivity and the different methods available to reduce allergenicity are proposed.
Compared to whole insects, insects as ingredients might be an easier alternative for people to consume if in an unrecognizable form. Del Valle et al. Other novel methods like dry fractionation and ultrasound-assisted extraction are gradually being researched. The bioactive properties of insect proteins can be improved through enzymatic hydrolysis either by in vivo or in vitro means, as these peptides within the sequence of the parent proteins are inactive.
