Abstract

Edible insects and their ingredients are considered as a novel, sustainable and high-quality nutritional source for their potential use as food and feed. However, they are highly oxidizable and potentially unsafe. Dehydration of insects removes moisture and extends their shelf life. Moreover, it is considered as a prerequisite and/or pretreatment for some extraction technologies for ingredient production. Drying technologies (sun drying, smoke drying, roasting, freeze drying and oven drying) have been used to dry insects, both at a laboratory and industrial level. Different drying pretreatments (thermal blanching, microwave-assisted drying and pulsed electric field) have been explored to improve the final quality of the insect products, extending their shelf life and reducing total energy consumption. Therefore, this article aimed to review the current research available in edible insect drying processing technologies, addressing their effectiveness and their influence over different quality parameters such as protein/lipid extraction efficiency, sensory characteristics of the final products, microbiological safety, shelf life and their impact on bioactive compounds.

摘要

食用昆虫及其成分被认为是一种新型的、可持续的和高质量的营养来源，可以用作食物和饲料。然而，它们是高度可氧化的并且可能不安全。昆虫脱水可去除水分并延长其保质期。此外，它被认为是成分生产某些提取技术的先决条件和/或预处理。干燥技术（日光干燥、烟熏干燥、烘烤、冷冻干燥和烘箱干燥）已在实验室和工业层面用于干燥昆虫。已经探索了不同的干燥预处理（热烫、微波辅助干燥和脉冲电场）以提高昆虫产品的最终质量，延长其保质期并降低总能耗。所以，