Insetos comestíveis como fonte proteica alternativa

Abstract

The world population and demand for food are expected to have considerable growth in the next 30 years. In such case, the food could not be sufficiently supplied with sustainability. Therefore, edible insect proteins have been studied with more interest in the last years as a potential alternative source of protein to help meet such demand as food or feed. This kind of protein is more sustainable because it can be produced in small areas and systems with low emissions of greenhouse effect gases. Based on the nutritional aspect, insect proteins have a quality similar to conventional proteins in terms of essential amino acids. According to scientific data compilation, these proteins used in several preparation forms and process conditions show properties comparable with those of proteins widely used for functional purposes in food. Products prepared with partial replacement of conventional proteins by insects using flours or protein concentrates may be interesting to improve the acceptance and adoption of this novel protein source in the diet by Western consumers. Currently, insects as food are considered in the category of novel foods by western legislation, requiring prior authorization and proof of safety. This tends to change as this emerging source gains notoriety and relevance in these markets