Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties

Aguilera, Yolanda; Pastrana, Irene; Rebollo‐Hernanz, Miguel; Benítez, Vanesa; Álvarez‐Rivera, Gerardo; Viejo, José Luís; Martín‐Cabrejas, Maria A.

doi:10.1039/d0fo03291c

Cited by 14 publications

(17 citation statements)

References 61 publications

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“…Moreover, insect protein possesses highlighted nutritional characteristics as well as easily digestible (76–98%) to humans (The insect protein here is only referred to as edible insect proteins). Thus, insect protein would become a new trend and arouse more scholars' interest (Aguilera et al., 2021). In order to make better use of insect protein resources, it is necessary to further explore its functional properties including solubility, emulsification and foaming (Aguilera et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Wang

Zhou

Yang

et al. 2022

Int J of Food Sci Tech

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Summary Clanis Bilineata Tingtauica Mell Protein (CBTMP) was one of the new natural insect protein resources. However, due to its strong surface hydrophobicity and poor emulsion stability, its application has greatly been limited. In this study, Pickering emulsions were prepared by CBTMP–Tannic acid (CBTMP–TA) particles and soybean oil (φ = 50%). The presence of TA significantly increased the zeta‐potential (from −23.5 ± 0.73 to −29.23 ± 0.58 mV) and three‐phase contact angle (from 129.9 ± 4.53° to 87.27 ± 3.20°) of complex, especially the concentration of TA was 0.4 mm. Besides, the stability of emulsions was significantly improved according to the results of the droplet size and static multiple light scattering. Furthermore, rheological properties including viscosity, thixotropy and creep recovery were significantly enhanced, which indicated the formation of a more stable network structure. Interfacial behaviour (Interfacial tension, interfacial film viscoelasticity and diffusion rate) of emulsions was significantly changed, forming a more stable interfacial layer as TA content increased. The CBTMP–TA complex was adsorbed at the interface and the adsorption rate was also mainly affected by the content of TA. The study indicated CBTMP–TA compositions to enhance stability, rheological behaviours and interfacial characteristics, and demonstrated the potential applications of insect protein resources in food emulsion systems.

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Section: Introductionmentioning

confidence: 99%

“…Thus, insect protein would become a new trend and arouse more scholars' interest (Aguilera et al., 2021). In order to make better use of insect protein resources, it is necessary to further explore its functional properties including solubility, emulsification and foaming (Aguilera et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Wang

Zhou

Yang

et al. 2022

Int J of Food Sci Tech

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“…Such a practice of consuming insects as food is known as entomophagy, which has been practiced since time immemorial by humans and their primate relatives. It is now widely practiced in countries covering almost every continent including Asia, Africa, Latin America, Australia, and Europe as traditional (and sustainable) food that provides nutritional, economic, and ecological benefits for rural communities, with Mexico, China, Thailand, and India being the top consuming countries [3][4][5][6][7]. In this brief review, insect products such as honey, royal jerry, and edible silk will not be covered.…”

Section: Introductionmentioning

confidence: 99%

“…In this brief review, insect products such as honey, royal jerry, and edible silk will not be covered. and nutrition [3][4][5][6]. Globally, about two thousand species of insects are currently consumed, belonging to eight orders, namely Coleoptera (beetles), Lepidoptera (caterpillars, butterflies, and moths), Hymenoptera (wasps, bees, and ants), Orthoptera (crickets, grasshoppers, and locusts), Hemiptera (cicadas, honey ants, aphids, plant hoppers, leafhoppers, scale insects, and true bugs), Odonata (dragonflies and damselflies), Blattodea (cockroaches and termites), and Diptera (flies) (Figure 1) [7].…”

Section: Introductionmentioning

confidence: 99%

“…From a conservation perspective, the consumption of edible insects can be an environmentally sustainable and cheaper substitute for meat and animal products and could provide ecological and economic benefits by reducing greenhouse gas emissions and land use while strengthening the fragile food supply [8]. In fact, since meat production has been considered an unsustainable process, the farming of edible insects can contribute to reduce the environmental impact due to agriculture, animal husbandry, and aquaculture, since their production requires a reduced amount of water, feed, energy, and land [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

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Edible insects – a new trend in Functional Food Science

Vitalini

2022

FFS

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Population growth, rising global food demand, and environmental concerns related to (animal) food production have indicated the use of edible insects as a sustainable and healthy food source. However, despite edible insects being considered a novel food in Western countries, entomophagy is a traditional food habit in many human cultures and ethnic groups. Many preclinical studies have highlighted the health benefits of edible insects and their bioactive compounds, although evidence in humans is still limited. Therefore, further clinical studies are urgently needed for the exploitation of edible insects as functional foods.Keywords: novel food; nutraceuticals; bioactive compounds; healthy diet; sustainability; traditional food; food security

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Acheta domesticus (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review

Siddiqui,

Zhao,

Fitriani

et al. 2024

Food Frontiers

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Entomophagy (consumption of insects) has been proposed as one of the important solutions to the food crisis caused by population growth. Despite a long history of insect consumption, numerous challenges have arisen that question the feasibility of using insects as a food source. It should be notifying that Acheta domesticus (house cricket) is recently approved by Commission Implementing Regulation (EU) 2022/188 as a novel food ingredient. Gaining a comprehensive understanding of the house cricket is paramount for fostering a proper appreciation of its potential as a food source. This review aims to provide comprehensive and in‐depth information on the house cricket, covering various aspects such as its consumption, bioecology, nutritional value, health benefits, harvesting and rearing, and processing methods for use as a food source. Additionally, the consumer acceptance of house cricket will be discussed and specific information on why it has gained approval in the European Union will also be provided. The consumption of crickets has a long history as both food and feed. They are environmentally friendly to rear, making them an attractive option for human consumption. House cricket, in particular, holds promise as a sustainable alternative to traditional farming and conventional food sources due to its nutritional and pharmaceutical properties. Different processing methods enhance its potential. However, there are challenges regarding public acceptance, which can be overcome through diverse processing techniques and applications. Further research and efforts are needed to expand the acceptance and application of A. domesticus.

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Investigating edible insects as a sustainable food source: nutritional value and techno-functional and physiological properties

Abstract: This work aimed to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species and the sensorial feasibility of including them in a...

Cited by 14 publications

References 61 publications

Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Tannic acid enhanced the emulsion stability, rheology and interface characteristics of Clanis Bilineata Tingtauica Mell protein stabilised oil‐in‐water emulsion

Edible insects – a new trend in Functional Food Science

Acheta domesticus (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review

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