SÜRDÜRÜLEBİLİR PROTEİN KAYNAĞI OLARAK YENİLEBİLİR BÖCEKLERİN BESLEYİCİ ÖZELLİKLERİ ve TÜKETİCİ KABULÜ

Abstract

Nüfus artışı, tarım alanlarının yetersizliği ve iklim değişiklikleri gibi sorunlar nedeniyle, gıda kaynaklarının sürdürülebilirliği giderek önem kazanmaktadır. Gelecekte özellikle protein gereksiniminin karşılanması temel bir sorun olarak öngörülmektedir. Yenilebilir böcekler geleneksel protein kaynakları ile kıyaslandığında üretimlerindeki avantajlar nedeniyle sürdürülebilir gıda kaynakları olarak değerlendirilmektedir. Güney Amerika ülkeleri ve Çin gibi ülkelerde geleneksel olarak tüketilen ancak batı toplumlarında neofobi ve tiksinme nedeniyle kabul görmezken bütün formu yerine un formunda kullanılması entomofajiyi uygulamak için umut verici bir seçenek olarak görülmektedir. Yenilebilir böceklerin, besleyici özellikleri ile antidiyabetik ve antimikrobiyel gibi potansiyel etkileriyle sağlık üzerine faydalarının incelendiği çalışmalar artmaktayken toksik ve alerjik etkileri üzerine çalışmalar halen yetersizdir. Yenilebilir böceklerin, özellikle Avrupa Gıda Güvenliği Kurumu’nun (European Food and Safety Authority, EFSA) 2021 yılı başında yayınladığı sarı un kurdunun gıda olarak tüketilmesini onaylayan yönetmelik ile yenilebilir böceklerin bilim dünyasında daha fazla konu olacağı düşünülmektedir.

Keywords

• sürdürülebilir gıda
• böcek
• sağlık etkileri
• tüketici algısı

NUTRITIONAL VALUE AND CONSUMER ACCEPTANCE EDIBLE INSECTS AS A SUSTAINABLE SOURCE OF PROTEIN

Abstract

As a result of world population growth, scarcity of agricultural land and climate change, the importance of sustainable resources is increasing. In the future, people's need for sustainable protein sources will be a problem globally. Edible insects are one of the sustainable protein sources that have advantages compared to traditional ones. They are traditionally consumed in countries such as South American countries and China but are not accepted due to neophobia and disgust in western societies. Their use in flour form is seen as a promising option for implementing entomophagy. Studies on their nutritional benefits and potential effects such as antidiabetic and antimicrobial are increasing while studies on their toxicity and allergenicity are still insufficient. It is thought that studies on edible insects will gradually increase with the regulation of approving the consumption of yellow mealworm as food published by the European Food Safety Authority (EFSA) in early 2021.

Keywords

• insect
• sustainable food
• health effects
• consumer perception

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