The exploration and utilization of functional substances in edible insects: a review

Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valuable benefits for humans. This review examines and summarizes the functional substances in edible insects and their special effects for people, as well as the use and prospects for these functional substances. There are many functional substances in edible insects, such as antimicrobial peptides, interferon, sex attractant hormones, cordycepin, active polysaccharides, microelement, chitin/chitosan, steroidal material, vitamin, lecithin, etc., which could provide multiple benefits for human beings. These special functional substances could help people enhance immunity, inhibit tumor, regulate intestinal function, relieve fatigue, anti oxidation, protect against colds, improve sleeping, promote the growth and development, as well as reducing blood sugar and blood pressure, among others. According to these valuable efficacies, the functional substances extracted from edible insects can be exploited mainly in three ways: edible insects are used to discover new medicines or health care products for people;and edible insects are applied in chemical, agricultural, food technology, pollutant treatment and textile sectors;as well as being consumed as animal feedstuff for livestock and other animals, which indirectly meet the different requirements for humans. Currently, edible insects have generated global interest to be developed as different forms of products and has promoted more research and development. However, pupae and larvae are still the main consumption ways in the market, which is unacceptable to most people. It is expected that the edible insect industry would be prosperous and sustainable by integrating the power of beneficial policies and regulations, huge consumer demand and proper strategies of promotion and production.

Influence on the aroma substances and functional ingredients of apple juice by lactic acid bacteria fermentation

This study aimed to analyze the influence of lactic acid bacteria fermentation on the aroma composition and functional composition of apple juice,selected Lactobacillus reuteri to ferment apple juice,used HS-SPME-GC-MS and HPLC to analyze the changes of volatile aroma composition,organic acids and phenols after fermentation.The results showed the best fermentation time was about 18 h;The type and content of volatile substances(mainly alcohols and esters)in fermented juice changed and affected the overall aroma;The content of organic acids such as succinic acid,tartaric acid,malic acid and pyruvic acid affected the taste and flavor;The content of polyphenols such as gallic acid and protocatechuic acid increased,which enhanced the antioxidant capacity and functionality of fermented juice.This result showed the positive effect of fermentation on juice and provided a reference for the subsequent research on the aroma and functional composition of apple juice.