Comadia redtenbacheri (Lepidoptera: Cossidae) and Aegiale hesperiaris (Lepidoptera: Hesperiidae), two important edible insects of Agave salmiana (Asparagales: Asparagaceae): a review

Molina-Vega, Aracely; Hernández-Domínguez, Edna María; Villa-García, Matilde; Álvarez-Cervantes, Jorge

doi:10.1007/s42690-020-00396-1

Cited by 6 publications

(5 citation statements)

References 31 publications

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“…The high acceptance level in Mexico can be explained by the fact that in this country insects are associated with a positive image since they are a delicacy sold either in local markets or served in high-end restaurants [ 59 , 66 ]. In addition, insects are dishes reserved for special occasions or celebrations and are used in various preparations [ 15 ].…”

Section: Discussionmentioning

confidence: 99%

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Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

et al. 2023

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The interest in edible insects as food is growing, both in traditional and non-traditional insect-eating countries given their advantages in terms of sustainability and nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance of including processed or whole insects in the diet. Thus, this study aimed to examine to which extent consumers were accepting (i) whole and visible mealworms, (ii) processed mealworms in their diet and (iii) to explore the factors affecting the acceptance level of consuming mealworms in countries with and without entomophagy tradition. An online survey was applied to collect responses (3,006) from five countries–i.e., Belgium, China, Italy, Mexico, and the US–using a quota sampling method. Moreover, an information treatment was included with about half of the participants receiving information about the advantages of edible insects as food (ingredient) and the presence of food safety regulations. Across countries, gender was the main factor affecting acceptance level as men accepted mealworms more than women. Entomophagy tradition mainly explained the differences among countries. Countries with entomophagy traditions (Mexico and China) showed higher acceptance of including whole or processed mealworms in the diet compared to countries with no entomophagy traditions (i.e., Belgium, Italy, and the US). While information and age did affect differently the acceptance of including processed mealworms in countries with entomophagy traditions showing that consumer acceptance was affected by information in Mexico and by age in China. Whereas it was found that younger people (below 42 years old) in countries without entomophagy tradition were more open to accepting processed mealworms in their diet. Moreover, across countries, the acceptance of including processed mealworms was higher compared to whole mealworms. These findings provide insights into which consumer segments to target and the potential impact of information when introducing new insect-based foods in countries with and without entomophagy traditions.

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Section: Discussionmentioning

confidence: 99%

“…In addition, insects are dishes reserved for special occasions or celebrations and are used in various preparations [ 15 ]. Furthermore, most edible insect species are highly priced [ 59 , 66 ] and their cost is between 3.5 and 10 times the price of chicken or pork meat.…”

Section: Discussionmentioning

confidence: 99%

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

et al. 2023

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“…The review by Molina-Vega et al (2021) highlights the significance of two Agave salmiana Otto ex Salm-Dyck infesting edible insects, Comadia redtenbacheri Hammerschmidt and Aegiale hesperiaris Walker, as food in Mexico.…”

Section: Theme 1: Biology Ecology and Mass Production Of Edible Insectsmentioning

confidence: 99%

Advances in insects for food and feed

Egonyu

Kinyuru

Fombong

et al. 2021

Int J Trop Insect Sci

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“…In Mexico, agave worms (Comadia redtenbacheri Hammerschmidt) are typically consumed along with traditional alcoholic beverages, such as pulque, tequila, and mezcal. These worms, however, are not masticated but submerged in the alcohol, providing additional taste to the drink, and swallowed whole (60,61). In this regard, the enrichment of alcoholic beverages such as rum, vodka, tequila, and mezcal with insects such as the Central American locust (Schistocerca piceifrons Walker), T. molitor, and P. beltrani, significantly increases the content of phenolic and antioxidative compounds that are notably stable, even after long-term storage at room temperature (45, 47).…”

Section: Phenolic and Antioxidative Compounds In Foodmentioning

confidence: 99%

Insects as source of phenolic and antioxidant entomochemicals in the food industry

Torres-Castillo

Olazarán-Santibáñez

2023

Front. Nutr.

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Edible insects are a natural resource with profound interest in the food industry. Not only because of their nutritional content and technical production advantage, but also for the presence of bioactive compounds known as entomochemicals. These include phenolic, alkaloid, and terpenoid compounds, as well as amino acids derivatives, among others. This work is focused on phenolic compounds, which have been the best characterized due to their role in food development and bioactive properties. The major taxonomic orders studied in this regard include Orthoptera, Coleoptera, and Lepidoptera, whose edible specimens have antioxidant effects provided by the phenolic compounds contained therein. The use of these insects in the development of nutritious foods will enhance the number of options available for the human population. However, depth research is still needed to guarantee the aforementioned bioactivity in processed foods and ensure its innocuity, thus minimizing the risk of allergic reactions and allowing the full utilization of edible insect species in the food industry. Phenolic derived from edible insects portray an opportunity to improve high quality food, as an alternative to diversify and complement an adequate and functional diet. Future development foods supplemented with insects must consider the preservation of potential benefits of not only nutrients, also de nutraceuticals.

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Comadia redtenbacheri (Lepidoptera: Cossidae) and Aegiale hesperiaris (Lepidoptera: Hesperiidae), two important edible insects of Agave salmiana (Asparagales: Asparagaceae): a review

Cited by 6 publications

References 31 publications

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

Consumers’ acceptance toward whole and processed mealworms: A cross-country study in Belgium, China, Italy, Mexico, and the US

Advances in insects for food and feed

Insects as source of phenolic and antioxidant entomochemicals in the food industry

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