Mossa Makaepea Maoto

From Insects to Functional Food Ingredients: A Targeted Narrative Review of How Processing Technologies Influence Nutritional Quality, Digestibility, Bioactivity, Safety and Consumer Acceptance

Edible insects can be converted into flours, defatted powders, protein concentrates, isolates, hydrolysates, lipid fractions and chitin-rich ingredients. This targeted narrative review of 45 cited sources, including 18 original studies in the core processing-outcome synthesis, examines how processing affects the safety...