Innowacje w przemyśle spożywczym – owady jadalne jako źródło białka

• Autorzy: Andrzejewski Szymon , Kosakowski Maciej , Danowska-Oziewicz Marzena

Identyfikatory

DOI

10.15199/65.2025.4.5

Warianty tytułu

EN

Innovations in the food industry – edible insets as a protein sources

• Języki publikacji: PL

Abstrakty

PL

Owady jadalne stanowią innowacyjne źródło białka o wysokiej wartości odżywczej i niskim śladzie środowiskowym. W artykule omówiono owady dopuszczone do spożycia przez EFSA oraz ich skład, podkreślając wysoką zawartość białka, nienasyconych kwasów tłuszczowych i mikroelementów. Przedstawiono zastosowania owadów w gastronomii, m.in. jako składnika mąki, przekąsek i dań serwowanych w restauracjach. Omówiono także wyzwania związane z wprowadzeniem owadów do diety oraz strategie zwiększające ich akceptację wśród konsumentów. Podkreślono potencjał owadów jadalnych w kształtowaniu przyszłości zrównoważonej żywności i nowoczesnej kuchni.

EN

Edible insects are an innovative source of protein with high nutritional value and a low environmental footprint. The article discusses insects approved for human consumption by EFSA and their composition, highlighting their high protein content, unsaturated fatty acids, and micronutrients. It presents the use of insects in gastronomy, including their application in flours, snacks, and dishes served in restaurants. The challenges associated with introducing insects into the diet and strategies to increase consumer acceptance are also discussed. The potential of edible insects in shaping the future of sustainable food and modern cuisine is emphasized.

Słowa kluczowe

PL

owady jadalne; entomofagia; alternatywne źródła białka; gastronomia; nowe trendy kulinarne

EN

edible insects; entomophagy; alternative protein sources; gastronomy; new culinary trends

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2025
• Tom: T. 79, nr 4
• Strony: 56--59
• Opis fizyczny: Bibliogr. 37 poz.

Twórcy

autor

Andrzejewski Szymon

• Koło Naukowe Gastronomia Sztuka Kulinarna, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie

• https://orcid.org/0000-0001-7019-5235

autor

Kosakowski Maciej

• Koło Naukowe Towaroznawczej Oceny Sensorycznej, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie

• https://orcid.org/0009-0005-0463-0282

autor

Danowska-Oziewicz Marzena

• Katedra Żywienia Człowieka, Wydział Nauki o Żywności, Uniwersytet Warmińsko-Mazurski w Olsztynie

• https://orcid.org/0000-0002-3880-4798

Bibliografia

• [1] Acosta-Estrada B.A., A. Reyes, C.M. Rosell, D. Rodrigo, C.C. Ibarra-Herrera. 2021. Benefits and challenges in the incorporation of insects in food products. Frontiers in Nutrition 8 (June). https://doi.org/10.3389/fnut.2021.687712.
• [2] Aguilera Y., I. Pastrana, M. Rebollo-Hernanz, V. Benitez, G. Álvarez-Rivera, J.L. Viejo, M.A. Martín-Cabrejas. 2021. Investigating edible insects as a sustainable food source: Nutritional value and techno- functional and physiological properties. Food & Function 12 (14): 6309–22. https://doi.org/10.1039/D0FO03291C.
• [3] Andrzejewski S., B. Gąsiniak. 2024. Opinie i postawy pracowników gastronomii wobec wykorzystania owadów jadalnych. W 53. Międzynarodowe Seminarium Kół Naukowych w Olsztynie „Interdyscyplinarny Charakter Inteligentnych Specjalizacji”. T. 1. Aktualne Problemy Badawcze: Nauki Biomedyczne i Techniczne, 187-202. Poznań: Wydawnictwo Naukowe FNCE. https://uwm.edu.pl/mskn/wp-content/uploads/2024/11/53-MSKN-tom-1.pdf.
• [4] Anusha S., P.S. Negi. 2023. Edible insects as innovative ingredients: processing technologies and insect incorporated foods. Journal of Insects as Food and Feed 9 (8): 1003-16. https://doi.org/10.3920/JIFF2022.0026.
• [5] Baker C.A., J. Clemens, M. Murthy. 2019. Acoustic pattern recognition and courtship songs: Insights from insects. Annual Review of Neuroscience 42 (1): 129-47. https://doi.org/10.1146/annurevneuro-080317-061839.
• [6] Beacham J.D., D.M. Evans. 2023. Production and consumption in agri-food transformations: Rethinking integrative perspectives. Sociologia Ruralis 63 (2): 309-27. https://doi.org/10.1111/soru.12423.
• [7] Doğan E., N. Çekal. 2022. Sustainable food alternative in gastronomy: Edible insects (entomophagy). International Journal of Agriculture Environment and Food Sciences 6 (2): 246–53. https://doi.org/10.31015/jaefs.2022.2.7.
• [8] Gómez-Luciano C.A., F.R. Rondón Domínguez, F. Vriesekoop, B. Urbano. 2022. Consumer acceptance of insects as food: Revision of food neophobia scales. Journal of International Food & Agribusiness Marketing 34 (3): 305-19. https://doi.org/10.1080/08974438.2021.1889733.
• [9] Guiné R.P.F., S.G. Florença, C.A. Costa, P.M.R. Correia, M. Ferreira, A.P. Cardoso, S. Campos, O. Anjos, E. Bartkiene, M. Matek Sarić. 2024. Information about nutritional aspects of edible insects: Perspectives across different european geographies. AIMS Agriculture and Food 9 (3): 921-33. https://doi.org/10.3934/agrfood.2024050.
• [10] Huis A. van. 2016. Edible insects are the future? Proceedings of the nutrition society 75 (3): 294-305. https://doi.org/10.1017/S0029665116000069.
• [11] Huis A. van, D.G.A.B. Oonincx. 2017. The environmental sustainability of insects as food and feed. A Review. Agronomy for Sustainable Development 37 (5): 43. https://doi.org/10.1007/s13593-017-0452-8.
• [12] Jantzen da Silva Lucas A., L. Menegon de Oliveira, M. da Rocha, C. Prentice. 2020. Edible insects: An alternative of nutritional, functional and bioactive compounds. Food Chemistry 311 (May): 126022. https://doi.org/10.1016/J.FOODCHEM.2019.126022.
• [13] Kim T.-K., H.I. Yong, Y.-B. Kim, H.-W. Kim, Y.-S. Choi. 2019. Edible insects as a protein source: A review of public perception, processing technology, and research trends. Food Science of Animal Resources 39 (4): 521-40. https://doi.org/10.5851/kosfa.2019.e53.
• [14] Kozlu A., N. Ngasakul, I. Klojdová, D.K. Baigts-Allende. 2024. Edible insect-processing techniques: A strategy to develop nutritional food products and novelty food analogs. European Food Research and Technology 250 (5): 1253-67. https://doi.org/10.1007/s00217-024-04474-3.
• [15] Mancini S., G. Sogari, S. Espinosa Diaz, D. Menozzi, G. Paci, R. Moruzzo. 2022. Exploring the future of edible insects in europe. Foods 11 (3). https://doi.org/10.3390/foods11030455.
• [16] Patel S., H.A.R. Suleria, A. Rauf. 2019. Edible insects as innovative foods: Nutritional and functional assessments. Trends in Food Science & Technology 86 (April): 352-59. https://doi.org/10.1016/J.TIFS.2019.02.033.
• [17] Payne C., R. Caparros Megido, D. Dobermann, F. Frédéric, M. Shockley, G. Sogari. 2019. Insects as food in the global north – The evolution of the entomophagy movement. W Edible Insects in the Food Sector, 11-26. Cham: Springer International Publishing. https://doi.org/10.1007/978-3-030-22522-3_2.
• [18] Pérez-Lloréns J.L. 2024. Entomogastronomy, a step beyond just eating insects. W Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects, 191-214. https://doi.org/10.1016/B978-0-323-95594-2.00005-7.
• [19] Pilco-Romero G., A.M. Chisaguano-Tonato, M.E. Herrera-Fontana, L.F. Chimbo-Gándara, M. Sharifi-Rad, F. Giampieri, M. Battino, M.G. Vernaza, J.M. Álvarez-Suárez. 2023. House cricket (Acheta Domesticus): A review based on Its nutritional composition, quality, and potential uses in the food industry. Trends in Food Science & Technology 142 (December): 104226. https://doi.org/10.1016/J.TIFS.2023.104226.
• [20] Probst C., J.M. Gethmann, H. Kampen, D. Werner, F.J. Conraths. 2015. A comparison of four light traps for collecting culicoides biting midges. Parasitology Research 114 (12): 4717-024. https://doi.org/10.1007/s00436-015-4720-8.
• [21] Ramos-Elorduy J., J.M. Pino Moreno, E. Escamilla Prado, M. Alvarado Perez, J. Lagunez Otero, O. Ladron De Guevara. 1997. Nutritional value of edible insects from the State of Oaxaca, Mexico. Journal of Food Composition and Analysis 10 (2): 142-57. https://doi.org/10.1006/JFCA.1997.0530.
• [22] Rodríguez-Rodríguez M., F.G. Barroso, D. Fabrikov, M.J. Sánchez-Muros. 2022. In vitro crude protein digestibility of insects: A review. Insects 13 (8): 682. https://doi.org/10.3390/insects13080682.
• [23] Rumpold B.A., O.K. Schlüter. 2013. Potential and challenges of insects as an innovative source for food and feed production. Innovative Food Science & Emerging Technologies 17 (January): 1-11. https://doi.org/10.1016/J.IFSET.2012.11.005.
• [24] Sánchez-Muros M.J., F.G. Barroso, F. Manzano-Agugliaro. 2014. Insect meal as renewable source of food for animal feeding: A review. Journal of Cleaner Production 65 (February): 16-27. https://doi.org/10.1016/J.JCLEPRO.2013.11.068.
• [25] Skotnicka M., K. Karwowska, F. Kłobukowski, A. Borkowska, M. Pieszko. 2021. Possibilities of the development of edible insect-based foods in Europe. Foods 10 (4). https://doi.org/10.3390/foods10040766.
• [26] Stull V., J. Patz. 2020. Research and policy priorities for edible insects. Sustainability Science 15 (2): 633-45. https://doi.org/10.1007/s11625-019-00709-5.
• [27] Tolve R., F. Bianchi, E. Lomuscio, L. Sportiello, B. Simonato. 2023. Current advantages in the application of microencapsulation in functional bread development. Foods 12 (1). https://doi.org/10.3390/foods12010096.
• [28] Vázquez-García M., J. Velázquez-Monreal, V.M. Medina-Urrutia, C. de J. Cruz-Vargas, M. Sandoval-Salazar, G. Virgen-Calleros, J.P. Torres-Morán. 2013. Insecticide resistance in adult Diaphorina citri kuwayama 1 from Lime Orchards in Central West Mexico. Southwestern Entomologist 38 (4): 579-96. https://doi.org/10.3958/059.038.0404.
• [29] Źródło internetowe 1: EFSA. 2018. Scientific opinion on the safety of the use of Acheta domesticus as a novel food. EFSA Journal 16 (8): e16082. https://www.efsa.europa.eu/pl/efsajournal/pub/e16082 (dostęp: 1.03.2025).
• [30] Źródło internetowe 2: EFSA. 2019. Scientific opinion on the safety of the use of Tenebrio molitor as a novel food. EFSA Journal 17 (9): e6779. https://www.efsa.europa.eu/pl/efsajournal/pub/6779 (dostęp: 1.03.2025).
• [31] Źródło internetowe 3: Komisja Europejska. 2022. Commission Regulation (EU) 2022/188 on the approval of Acheta domesticus and its forms as novel food. Official Journal of the European Union, 10 February 2022. https://eur-lex.europa.eu/legal-content/AUTO/?uri=CELEX:32022R0188&qid=1741435900096&rid=2 (dostęp: 1.03.2025).
• [32] Źródło internetowe 4: Komisja Europejska. 2023. Commission Regulation (EU) 2023/5 on the approval of Alphitobius diaperinus and its forms as novel food. Official Journal of the European Union, 5 January 2023. https://eur-lex.europa.eu/legal-content/AUTO/?uri=CELEX:32023R0005&qid=1741435900096 &rid=1 (dostęp: 1.03.2025).
• [33] Źródło internetowe 5: Komisja Europejska. 2017. Commission Regulation (EU) 893/2017 on the approval of Tenebrio molitor as a novel food. Official Journal of the European Union, 18 July 2017. https://eur-lex.europa.eu/legal-content/AUTO/?uri=CELEX:32017R0893&qid=1741435900096&rid=5 (dostęp: 1.03.2025).
• [34] Źródło internetowe 6: EFSA. 2022. Scientific opinion on the safety of the use of Locusta migratoria as a novel food. EFSA Journal 20 (7): e7325. https://www.efsa.europa.eu/pl/efsajournal/pub/7325 (dostęp: 1.03.2025).
• [35] Źródło internetowe 7: Komisja Europejska. 2023. Commission Regulation (EU) 2023/58 on the approval of Locusta migratoria and its forms as novel food. Official Journal of the European Union, 7 February 2023. https://eur-lex.europa.eu/legal-content/AUTO/?uri=CELEX:32023R0058&qid=1741436251477&rid=1 (dostęp: 1.03.2025).
• [36] Źródło internetowe 8: EFSA. 2021. Scientific opinion on the safety of the use of Alphitobius diaperinus as a novel food. EFSA Journal 19 (7): e6667. https://www.efsa.europa.eu/pl/efsajournal/pub/6667 (dostęp: 1.03.2025).
• [37] Źródło internetowe 9: Komisja Europejska. 2021. Commission Regulation (EU) 1975/2021 on the approval of Locusta migratoria and its forms as novel food”. Official Journal of the European Union, 12 November 2021. https://eur-lex.europa.eu/legal-content/AUTO/?uri=CELEX:32021R1975&qid=1741436486954 &rid=1 (dostęp: 1.03.2025).