Nutritional Qualities and Enhancement of Edible Insects

Abstract

Over the last decade, the urgency to find alternative and sustainable protein sources has prompted an exponential increase in the interest in insects as a human food source. Edible insects contribute suitable amounts of energy and protein, fatty acids, and micronutrients to the human diet. Nutritional values of insects can be manipulated to meet specific needs. Edible insects in food-insecure countries can contribute to improving diets and preventing undernutrition. Bioactive compounds in insects may reduce health risks. Food safety risks are low and mainly relate to those of allergenicity. Strategies to overcome barriers to the consumption of insect products include emphasizing their sustainability, increasing their tastiness, and developing the ability to disguise insects in familiar products. A new sector of insects as food and feed is emerging. Major challenges include legislation, lowering prices by automation and cheap substrates, developing insect products that appeal to consumers, and exploring the health benefits. Expected final online publication date for the Annual Review of Nutrition, Volume 41 is September 2021. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

Systematic Studies on the Antioxidant Capacity and Volatile Compound Profile of Yellow Mealworm Larvae (T. molitor L.) under Different Drying Regimes

“…The proximate composition for any dried mealworm larvae in this study is comparable to other raw or processed insects [7,8,24,[37][38][39]61]. The same applies to the fatty acid pattern, which is similar to what has already been reported for raw or dried T. molitor larvae [7,8,38,62].…”

“…The proximate composition for any dried mealworm larvae in this study is comparable to other raw or processed insects [7,8,24,[37][38][39]61]. The same applies to the fatty acid pattern, which is similar to what has already been reported for raw or dried T. molitor larvae [7,8,38,62]. Their high content of linolenic acid and beneficial PUFA/SFA ratio is favorable with regard to current dietary recommendations for fats [63].…”

“…Animal proteins require more natural resources to be produced, so future food capacities at medium levels of animal-based agriculture are much more desirable from a nutritional as well as sustainability perspective [5,6]. Insects have received attention as a sustainable, macro-and micronutrient-rich food and feed resource over the past 10 years [7][8][9]. The 2013 FAO report on global insect consumption [10] was ground-breaking, as it gave credibility to the acceptance of edible insects in the western industrial society.…”

Overcoming Technical and Market Barriers to Enable Sustainable Large-Scale Production and Consumption of Insect Proteins in Europe: A SUSINCHAIN Perspective

“…Participating families will receive the products as a basket of products to be included in dinner meals three times a week over a six-week period, replacing the meat which would otherwise be the usual choice as the main protein source. The findings of this consumer intervention provide new and useful information to understand the barriers and motivations for consumers to incorporate insect products in their meals and to help insect growers and the food industry to establish consumer trust and identify possible pathways to larger markets [ 42 ]. Our ultimate goal is to transform insect-based foods from exotic snack foods to household kitchens, creating a viable alternative to traditional animal protein sources in the European food system.…”

Edible insects: Challenges and prospects

“…Other health benefits relate to bioactive compounds present in insects relating to health-promoting antioxidants, angiotensin-converting enzyme (ACE) inhibitors to treat high blood pressure, and effects on hyperlipidemia and fat reduction in humans (Van Huis et al 2021). Health effects in animals relate to the effect of bioactive compounds such as chitin, antimicrobial peptides (AMP) or specific fatty acids with immunostimulating, antimicrobial and/or anti-inflammatory properties able to sustain animal health, and increase their resistance to diseases (Gasco et al 2021).…”