Drying technologies of novel food resources for future foods: Progress, challenges and application prospects

Novel food resources rich in nutrition particularly protein are superior alternative food resources to enhance the present food supply. Drying of novel food resources is very important for future food manufacturing due to their high moisture content. This review summarizes current drying techniques applied to the approved and potentially developed novel food resources (insects, microalgae, edible mushrooms, and coarse cereals) and evaluates their effects on the physicochemical, nutritional, and sensory properties of these food resources. Dried novel food resources are commonly regarded as functional ingredients to improve the nutrition characteristics and textural properties of conventional foods, meanwhile strongly contributing to the rapid development of future food. In this work, applications of these dried novel food resources in prepared dishes, 3D-printed foods, and functional foods are critically reviewed along with a concise discussion of challenges ahead in their commercial applications. The application prospects of novel food resources are also proposed. This review provides some useful information for choosing appropriate drying techniques applied to novel food resources. The use of dried novel food resources will greatly promote the multiple development of future food.