Edible insects: Tendency or necessity (a review)

Abstract

Eating insects has been a widespread habit in many cultures for many years. Edible insects represent an innovative food source with many advantages that will help the problem of protein and energy shortages created by the rapid growth of the world population. Using insects as food can increase the economy and help protect the environment and the human survival. Their nutritional value is excellent, since according to many studies insects have high protein content, high concentrations of various essential amino acids, a well-balanced fatty acid profile, with a high content of monounsaturated, polyunsaturated fatty acids and many minerals, trace elements, and vitamins. However, there are several risks in the use of edible insects, which need to be researched more extensively. Main goals are to spread knowledge and change the process of obtaining edible insects in better and safer ways. So that the edible insect food industry can develop on a solid basis, through the expansion of the composition of the insects already used and the future legalization of new species of edible insects as well as the establishment of additional legislative frameworks for the breeding, development, processing, storage, and safety of these innovative new foods. K E Y W O R D S edible insects, entomophagy, insect protein, insects as food, nutritional value of insects eFood. 2022;e58. wileyonlinelibrary.com/journal/efd2

The Preparation and Physiochemical Characterization of Tenebrio molitor Chitin Using Alcalase

“…In constructing this model, a preliminary experiment was first conducted based on references to the optimal reaction conditions of the enzyme to set the range of the substrate concentration, enzyme concentration, and reaction time factors. Before this experiment, we set the range of each factor based on the results of preliminary experiments with a substrate concentration of 2% to 15%, an enzyme concentration of 10 to 120, and a reaction time of 3 to 48 h. Finally, for the design, the substrate concentration (5, 7.5, 10, and 12.5%), amount of enzyme added per substrate (25, 50, 80, and 100 µL/g), and reaction time (6,8,12, and 24 h) to determine the optimal hydrolysis conditions were set as the independent variables. Therefore, the conditions of the results of this study seem to be very optimal results.…”

“…To optimize the hydrolysis conditions of Alcalase, a protein removal enzyme of mealworms, the experiment was performed using an incomplete factorial design (central composite design) by using RSM. The substrate concentration (5, 7.5, 10, and 12.5%), amount of enzyme added per substrate (25,50,80, and 100 µL/g), and reaction time (6,8,12, and 24 h) to determine the optimal hydrolysis conditions were set as the independent variables (Table 4). The dependent variable was set to amino-nitrogen content (mg/g of sample), and hydrolysis was carried out randomly 40 times.…”

“…Insects also have a short generation period and a short breeding period due to their good reproductive ability and small size, so they do not occupy a lot of breeding space, so labor for breeding can be preserved. In addition, environmental pollution for breeding can be reduced, and due to a decrease in the catch of snow crabs, which are major chitin and chitosan sources, due to sea pollution, it is urgent to find new chitin and chitosan sources [ 12 ]. Therefore, edible insects have infinite value as natural resources for chitin and chitosan.…”

How to enhance the acceptability of insects food—A review

“…Insect production represents a promising food source that is receiving growing attention in the food and feed industry due to its high nutritional value and positive effect on animal and human health (Papastavropoulou et al., 2022; Saadoun et al., 2022). Using edible insects (EIs) as food can improve the economy, help protect the environment, and ensure human survival (Papastavropoulou et al., 2022). Protein is a vital nutrient that supports the growth, repair, and maintenance of body tissues.…”

“…Approximately, 2.5 billion people, primarily those living in tropical countries, consume more than 200 species of EIs as part of their traditional meals (Ramos‐Elorduy, 2009). Insects have a high protein content, high concentrations of different essential amino acids, a well‐balanced fatty acid profile with a high content of monounsaturated and polyunsaturated fatty acids, and many minerals, trace elements, and vitamins, which gives them excellent nutritional value (Papastavropoulou et al., 2022). The use of EIs as an alternative source of protein is based on the possibility of rearing and processing them on an industrial scale.…”