1932
0
  1. Home
  2. A-Z Publications
  3. Annual Review of Nutrition
  4. Volume 41, 2021
  5. Article

Annual Review of Nutrition

Volume 41, 2021

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.

Keyword(s): alternative proteins, consumer attitudes, edible insects, entomophagy, food safety, health
Loading

Article metrics loading...

/content/journals/10.1146/annurev-nutr-041520-010856
2021-10-11
2024-04-19
Loading full text...

Full text loading...

/deliver/fulltext/nutr/41/1/annurev-nutr-041520-010856.html?itemId=/content/journals/10.1146/annurev-nutr-041520-010856&mimeType=html&fmt=ahah

Literature Cited

  1. 1.
    Abd El-Hack ME, El-Saadony MT, Shafi ME, Zabermawi NM, Arif M et al. 2020. Antimicrobial and antioxidant properties of chitosan and its derivatives and their applications: a review. Int. J. Biol. Macromol. 164:2726–44
     [Google Scholar]
  2. 2.
    Ademolu KO, Simbiat ES, Concilia I, Adeyinka AA, Abiodun OJ, Adebola AO. 2017. Gender variations in nutritive value of adult variegated grasshopper, Zonocerus variegatus (L) (Orthoptera: Pygomorphidae). J. Kansas Entomol. Soc. 90:117–21
     [Google Scholar]
  3. 3.
    Anraku M, Gebicki JM, Iohara D, Tomida H, Uekama K et al. 2018. Antioxidant activities of chitosans and its derivatives in in vitro and in vivo studies. Carbohydr. Polym. 199:141–49
     [Google Scholar]
  4. 4.
    Arena E, Mazzaglia A, Selvaggi R, Pecorino B, Fallico B et al. 2020. Exploring consumer's propensity to consume insect-based foods. Empirical evidence from a study in southern Italy. Appl. Syst. Innov 3:338
     [Google Scholar]
  5. 5.
    Bæch SB, Hansen M, Bukhave K, Jensen M, Sørensen SS et al. 2003. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. Am. J. Clin. Nutr. 77:173–79
     [Google Scholar]
  6. 6.
    Barroso FG, Sánchez-Muros MJ, Rincón MÁ, Rodriguez M, Fabrikov D et al. 2019. Production of n-3-rich insects by bioaccumulation of fishery waste. J. Food Comp. Anal. 82:103237
     [Google Scholar]
  7. 7.
    Bartkowicz J. 2020. Attitude toward food in aspect of risks and benefits related to the consumption of edible insects by Polish consumers. Rocz. Państw. Zakł. Hig. 71:67–79
     [Google Scholar]
  8. 8.
    Bauserman M, Lokangaka A, Gado J, Close K, Wallace D et al. 2015. A cluster-randomized trial determining the efficacy of caterpillar cereal as a locally available and sustainable complementary food to prevent stunting and anaemia. Public Health Nutr 18:1785–92
     [Google Scholar]
  9. 9.
    Bauserman M, Lokangaka A, Kodondi K-K, Gado J, Viera AJ et al. 2015. Caterpillar cereal as a potential complementary feeding product for infants and young children: nutritional content and acceptability. Matern. Child Nutr. 11:214–20
     [Google Scholar]
  10. 10.
    Bawa M, Songsermpong S, Kaewtapee C, Chanput W. 2020. Nutritional, sensory, and texture quality of bread and cookie enriched with house cricket (Acheta domesticus) powder. J. Food Process. Preserv. 44:e14601
     [Google Scholar]
  11. 11.
    Bessa LW, Pieterse E, Marais J, Hoffman LC. 2020. Why for feed and not for human consumption? The black soldier fly larvae. Compr. Rev. Food Sci. Food Saf. 19:2747–63
     [Google Scholar]
  12. 12.
    Bessa LW, Pieterse E, Sigge G, Hoffman LC. 2019. An exploratory study into the use of black soldier fly (Hermetia illucens) larvae in the production of a Vienna-style sausage. Meat Muscle Biol 3:289–98
     [Google Scholar]
  13. 13.
    BEUC 2020. One bite at a time: consumers and the transition to sustainable food. Analysis of a survey of European consumers on attitudes towards sustainable food. Rep., Eur. Consum. Organ Brussels: https://www.beuc.eu/publications/beuc-x-2020-042_consumers_and_the_transition_to_sustainable_food.pdf
  14. 14.
    Biró B, Fodor R, Szedljak I, Pásztor-Huszár K, Gere A 2019. Buckwheat-pasta enriched with silkworm powder: technological analysis and sensory evaluation. LWT Food Sci. Technol. 116:108542
     [Google Scholar]
  15. 15.
    Boulos S, Tännler A, Nyström L. 2020. Nitrogen-to-protein conversion factors for edible insects on the Swiss market: T. molitor, A. domesticus, and L. migratoria. Front. Nutr. 7:89
     [Google Scholar]
  16. 16.
    Broekman H, Knulst A, den Hartog Jager S, Monteleone F, Gaspari M et al. 2015. Effect of thermal processing on mealworm allergenicity. Mol. Nutr. Food Res. 59:1855–64
     [Google Scholar]
  17. 17.
    Bug Burger 2020. The eating insects startups: Here is the list of entopreneurs around the world!. Bug Burger accessed on April 15, 2021. http://www.bugburger.se/foretag/the-eating-insects-startups-here-is-the-list-of-entopreneurs-around-the-world/
    [Google Scholar]
  18. 18.
    Burlingame B, Dernini S 2012. Sustainable Diets and Biodiversity. Directions and Solutions for Policy, Research and Action Rome: Food Agric. Organ. U. N http://www.fao.org/3/a-i3004e.pdf
  19. 19.
    Cappellozza S, Leonardi GM, Savoldelli S, Carminati D, Rizzolo A et al. 2019. A first attempt to produce proteins from insects by means of a circular economy. Animals 9:278
     [Google Scholar]
  20. 20.
    Charlton AJ, Dickinson M, Wakefield ME, Fitches E, Kenis M et al. 2015. Exploring the chemical safety of fly larvae as a source of protein for animal feed. J. Insects Food Feed 1:7–16
     [Google Scholar]
  21. 21.
    Cho KH, Kang SW, Yoo JS, Song DK, Chung YH et al. 2020. Effects of mealworm (Tenebrio molitor) larvae hydrolysate on nutrient ileal digestibility in growing pigs compared to those of defatted mealworm larvae meal, fermented poultry by-product, and hydrolyzed fish soluble. Asian-Austr. . J. Anim. Sci. 33:490–500
     [Google Scholar]
  22. 22.
    De Oliveira LM, da Silva Lucas AJ, Cadavel CL, Mellado MS 2017. Bread enriched with flour from cinereous cockroach (Nauphoeta cinerea). Innov. Food Sci. Emerg. Technol. 44:30–35
     [Google Scholar]
  23. 23.
    Di Mattia C, Battista N, Sacchetti G, Serafini M. 2019. Antioxidant activities in vitro of water and liposoluble extracts obtained by different species of edible insects. Front. Nutr. 6:106
     [Google Scholar]
  24. 24.
    Dicke M, Eilenberg J, Salles JF, Jensen AB, Lecocq A et al. 2020. Edible insects unlikely to contribute to transmission of coronavirus SARS-CoV-2. J. Insects Food Feed 6:333–39
     [Google Scholar]
  25. 25.
    Domínguez Díaz L, Fernández-Ruiz V, Cámara M 2020. An international regulatory review of food health-related claims in functional food products labeling. J. Funct. Foods 68:103896
     [Google Scholar]
  26. 26.
    Dror DK, Allen LH. 2011. The importance of milk and other animal-source foods for children in low-income countries. Food Nutr. Bull. 32:227–43
     [Google Scholar]
  27. 27.
    Duda A, Adamczak J, Chełmińska P, Juszkiewicz J, Kowalczewski P 2019. Quality and nutritional/textural properties of durum wheat pasta enriched with cricket powder. Foods 8:46
     [Google Scholar]
  28. 28.
    Dutta P, Dey T, Manna P, Kalita J. 2016. Antioxidant potential of Vespa affinis L., a traditional edible insect species of north east India. PLOS ONE 11:e0156107
     [Google Scholar]
  29. 29.
    EFSA (Eur. Food Saf. Auth.) 2015. Risk profile related to production and consumption of insects as food and feed. EFSA J 13:4257
     [Google Scholar]
  30. 30.
    Ekpo KE. 2010. Nutrient composition, functional properties and anti-nutrient content of Rhynchophorus pheonicis (F) larva. Ann. Biol. Res. 1:178–90
     [Google Scholar]
  31. 31.
    Elieh Ali Komi D, Sharma L, Dela Cruz CS 2018. Chitin and its effects on inflammatory and immune responses. Clin. Rev. Allergy Immunol. 54:213–23
     [Google Scholar]
  32. 32.
    Evans J, Flore R, Frøst MBNordic Food Lab 2017. On Eating Insects: Essays, Stories and Recipes London: Phaidon
  33. 33.
    Ewald N, Vidakovic A, Langeland M, Kiessling A, Sampels S, Lalander C. 2020. Fatty acid composition of black soldier fly larvae (Hermetia illucens) – possibilities and limitations for modification through diet. Waste Manag 102:40–47
     [Google Scholar]
  34. 34.
    FAO (Food Agric. Organ. U. N.) 2013. Dietary protein quality evaluation in human nutrition. Report of an FAO Expert Consultation Food Nutr. Pap. 92, Food Agric Organ. U. N., Rome: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf
  35. 35.
    FAO (Food Agric. Organ. U. N.) 2014. Mitigation of food wastage. Societal costs and benefits. Food Agric. Organ. U.N., Rome http://www.fao.org/3/a-i3989e.pdf
    [Google Scholar]
  36. 36.
    Fernandez-Cassi X, Supeanu A, Vaga M, Jansson A, Boqvist S, Vagsholm I. 2019. The house cricket (Acheta domesticus) as a novel food: a risk profile. J. Insects Food Feed 5:137–57
     [Google Scholar]
  37. 37.
    Finke MD. 2003. Gut loading to enhance the nutrient content of insects as food for reptiles: a mathematical approach. Zoo Biol 22:147–62
     [Google Scholar]
  38. 38.
    Finke MD. 2013. Complete nutrient content of four species of feeder insects. Zoo Biol 32:27–36
     [Google Scholar]
  39. 39.
    Finke MD, Oonincx D 2014. Insects as food for insectivores. Mass Production of Beneficial Organisms JA Morales-Ramos, M Guadalupe Rojas, D Shapiro-Ilan 583–616 San Diego: Academic
     [Google Scholar]
  40. 40.
    Fombong F, Van Der Borght M, Vanden Broeck J 2017. Influence of freeze-drying and oven-drying post blanching on the nutrient composition of the edible insect Ruspolia differens. Insects 8:102
     [Google Scholar]
  41. 41.
    Fournier P, Szczepanski RC, Godeau R-P, Godeau G. 2020. Chitosan extraction from Goliathus orientalis Moser, 1909: characterization and comparison with commercially available chitosan. Biomimetics 5:15
     [Google Scholar]
  42. 42.
    Francardi V, Cito A, Fusi S, Botta M, Dreassi E. 2017. Linseed to increase n-3 fatty acids in Tenebrio molitor (Coleoptera Tenebrionidae). Redia 100:73–76
     [Google Scholar]
  43. 43.
    Fröhling A, Bußler S, Durek J, Schlüter OK. 2020. Thermal impact on the culturable microbial diversity along the processing chain of flour from crickets (Acheta domesticus). Front. Microbiol. 11:884
     [Google Scholar]
  44. 44.
    Garofalo C, Milanovic V, Cardinali F, Aquilanti L, Clementi F, Osimani A. 2019. Current knowledge on the microbiota of edible insects intended for human consumption: a state-of-the-art review. Food Res. Int. 125:108527
     [Google Scholar]
  45. 45.
    Gessner DK, Schwarz A, Meyer S, Wen G, Most E et al. 2019. Insect meal as alternative protein source exerts pronounced lipid-lowering effects in hyperlipidemic obese Zucker rats. J. Nutr. 149:566–77
     [Google Scholar]
  46. 46.
    Ghosh S, Lee S-M, Jung C, Meyer-Rochow VB 2017. Nutritional composition of five commercial edible insects in South Korea. J. Asia-Pac. Entomol. 20:686–94
     [Google Scholar]
  47. 47.
    Hahn T, Tafia E, Paul A, Salvia R, Falabella P, Zibeka S. 2020. Current state of chitin purification and chitosan production from insects. J. Chem. Technol. Biotechnol. 95:2775–95
     [Google Scholar]
  48. 48.
    Hall F, Liceaga A. 2020. Effect of microwave-assisted enzymatic hydrolysis of cricket (Gryllodes sigillatus) protein on ACE and DPP-IV inhibition and tropomyosin-IgG binding. J. Funct. Foods 64:103634
     [Google Scholar]
  49. 49.
    Hartmann C, Bearth A 2019. Bugs on the menu: drivers and barriers of consumer acceptance of insects as food. Edible Insects in the Food Sector: Methods, Current Applications and Perspectives G Sogari, C Mora, D Menozzi 45–55 Cham, Switz: Springer
     [Google Scholar]
  50. 50.
    Hartmann C, Ruby MB, Schmidt P, Siegrist M. 2018. Brave, health-conscious, and environmentally friendly: positive impressions of insect food product consumers. Food Q. Prefer. 68:64–71
     [Google Scholar]
  51. 51.
    Hartmann C, Shi J, Giusto A, Siegrist M. 2015. The psychology of eating insects: a cross-cultural comparison between Germany and China. Food Q. Prefer. 44:148–56
     [Google Scholar]
  52. 52.
    Hartmann C, Siegrist M. 2017. Consumer perception and behaviour regarding sustainable protein consumption: a systematic review. Trends Food Sci. Technol. 61:11–25
     [Google Scholar]
  53. 53.
    Hartmann C, Siegrist M. 2017. Insects as food: perception and acceptance. Findings from current research. Ernahr. Umsch. 64:44–50
     [Google Scholar]
  54. 54.
    Herrero MA, Thornton P, Mason-D'Croza D, Palmera J 2019. Transforming food systems under a changing climate. Future technologies and food systems innovation for accelerating progress towards the SDGs: key messages Rep., CGIAR Res. Prog. Clim. Change Agric. Food Secur. Wageningen, Neth: https://cgspace.cgiar.org/bitstream/handle/10568/104050/Transformation%20Initiative%20Briefing%20-%20Tech%20A4%20for%20web_repaired.pdf
  55. 55.
    Hoffmann KH 1985. Metabolic and enzyme adaptation to temperature. Environmental Physiology and Biochemistry of Insects KH Hoffmann 1–32 Berlin/Heidelberg: Springer
     [Google Scholar]
  56. 56.
    Holt VM. 1993. 1885. Why Not Eat Insects? DH Meeuws Oxford: Thornton's
  57. 57.
    Homann AM, Ayieko MA, Konyole SO, Roos N. 2017. Acceptability of biscuits containing 10% cricket (Acheta domesticus) compared to milk biscuits among 5–10-year-old Kenyan schoolchildren. J. Insects Food Feed 3:95–103
     [Google Scholar]
  58. 58.
    Houbraken M, Spranghers T, De Clercq P, Cooreman-Algoed M, Couchement T et al. 2016. Pesticide contamination of Tenebrio molitor (Coleoptera: Tenebrionidae) for human consumption. Food Chem 201:264–69
     [Google Scholar]
  59. 59.
    Idowu AB, Oliyide EO, Ademolu KO, Bamidele JA. 2019. Nutritional and anti-nutritional evaluation of three edible insects consumed by the Abeokuta community in Nigeria. Int. J. Trop. Insect Sci. 39:157–63
     [Google Scholar]
  60. 60.
    Imathiu S. 2020. Benefits and food safety concerns associated with consumption of edible insects. NFS J 18:1–11
     [Google Scholar]
  61. 61.
    IPIFF (Int. Platf. Insects Food Feed) 2021. Did you know? Int. Platf. Insects Food Feed, Brussels, accessed April 15, 2021. https://ipiff.org/
    [Google Scholar]
  62. 62.
    Iwaniak A, Minkiewicz P, Darewicz M. 2014. Food-originating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction. Compr. Rev. Food Sci. Food Saf. 13:114–34
     [Google Scholar]
  63. 63.
    Janssen RH, Vincken J-P, Van den Broek LAM, Fogliano V, Lakemond CMM. 2017. Nitrogen-to-protein conversion factors for three edible insects: Tenebrio molitor, Alphitobius diaperinus and Hermetia illucens. J. Agric. Food Chem. 65:2275–78
     [Google Scholar]
  64. 64.
    Jensen LD, Miklos R, Dalsgaard TK, Heckmann L-H, Nørgaard J. 2019. Nutritional evaluation of common (Tenebrio molitor) and lesser (Alphitobius diaperinus) mealworms in rats and processing effect on the lesser mealworm. J. Insects Food Feed 5:257–66
     [Google Scholar]
  65. 65.
    Jongema Y. 2019. List of edible insects of the world Table, Lab. Entomol Wageningen Univ., Neth: https://www.wur.nl/en/Research-Results/Chair-groups/Plant-Sciences/Laboratory-of-Entomology/Edible-insects/Worldwide-species-list.htm
  66. 66.
    Kauppi S-M 2020. Packaging design strategies for introducing whole mealworms as human food. Proceedings of NordDesign DS 101 NH Mortensen, CT Hansen, M Deininger Lyngby, Den.: Tech. Univ. Den https://www.designsociety.org/publication/42542/Packaging+design+strategies+for+introducing+whole+mealworms+as+human+food
  67. 67.
    Khuenpet K, Pakasap C, Vatthanakul S, Kitthawee S. 2020. Effect of larval-stage mealworm (Tenebrio molitor) powder on qualities of bread. Int. J. Agric. Technol. 16:283–96
     [Google Scholar]
  68. 68.
    Kiatbenjakul P, Intarapichet K-O, Cadwallader KR. 2015. Characterization of potent odorants in male giant water bug (Lethocerus indicus Lep. and Serv.), an important edible insect of Southeast Asia. Food Chem 168:639–47
     [Google Scholar]
  69. 69.
    Kim BF, Santo RE, Scatterday AP, Fry JP, Synk CM et al. 2020. Country-specific dietary shifts to mitigate climate and water crises. Glob. Environ. Change 62:101926
     [Google Scholar]
  70. 70.
    Kim SH, Shon JY, Park JS, Kim JW, Kang JH et al. 2016. Change in dietary intake and nutritional status using mealworms as hospital meal in postoperative patients. J. Korean Diet. Assoc. 22:292–309
     [Google Scholar]
  71. 71.
    Kim T-K, Yong HI, Chun HH, Lee M-A, Kim Y-B, Choi Y-S. 2020. Changes of amino acid composition and protein technical functionality of edible insects by extracting steps. J. Asia-Pac. Entomol. 23:298–305
     [Google Scholar]
  72. 72.
    Kinyuru JN, Konyole SO, Onyango-Omolo SA, Kenji GM, Onyango CA et al. 2015. Nutrients, functional properties, storage stability and costing of complementary foods enriched with either termites and fish or commercial micronutrients. J. Insects Food Feed 1:149–58
     [Google Scholar]
  73. 73.
    Kipkoech C. 2019. Nutrient profile, prebiotic potential of edible cricket, and effect of cricket-based porridge on growth, haemoglobin and fatty acid levels of school children. PhD Thesis Jomo Kenyatta Univ. Agric. Technol. Juja, Kenya:
     [Google Scholar]
  74. 74.
    Kipkoech C, Kinyuru JN, Imathiu S, Roos N. 2017. Use of house cricket to address food security in Kenya: “Nutrient and chitin composition of farmed crickets as influenced by age. .” Afr. J. Agric. Res. 12:3189–97
     [Google Scholar]
  75. 75.
    Köhler R, Kariuki L, Lambert C, Biesalski HK. 2019. Protein, amino acid and mineral composition of some edible insects from Thailand. J. Asia-Pac. Entomol. 22:372–78
     [Google Scholar]
  76. 76.
    Konyole SO, Omollo SA, Kinyuru JN, Skau JKH, Owuor BO et al. 2019. Effect of locally produced complementary foods on fat-free mass, linear growth, and iron status among Kenyan infants: a randomized controlled trial. Matern. Child Nutr. 15:e12836
     [Google Scholar]
  77. 77.
    Kornher L, Schellhorn M, Vetter S. 2019. Disgusting or innovative—consumer willingness to pay for insect based burger patties in Germany. Sustainability 11:1878
     [Google Scholar]
  78. 78.
    Kulma M, Kouřimská L, Homolková D, Božik M, Plachý V, Vrabec V. 2020. Effect of developmental stage on the nutritional value of edible insects. A case study with Blaberus craniifer and Zophobas morio. J. Food Compos. Anal. 92:103570
     [Google Scholar]
  79. 79.
    Kulma M, Kouřimská L, Plachý V, Božik M, Adámková A, Vrabec V. 2019. Effect of sex on the nutritional value of house cricket, Acheta domestica L. Food Chem 272:267–72
     [Google Scholar]
  80. 80.
    Lang T, Mason P. 2018. Sustainable diet policy development: implications of multi-criteria and other approaches, 2008–2017. Proc. Nutr. Soc. 77:331–46
     [Google Scholar]
  81. 81.
    Latunde-Dada GO, Yang W, Vera Aviles M 2016. In vitro iron availability from insects and sirloin beef. J. Agric. Food Chem. 64:8420–24
     [Google Scholar]
  82. 82.
    Lesnik J. 2018. Edible Insects and Human Evolution Gainesville: Univ. Press Florida
  83. 83.
    Liu C, Masri J, Perez V, Maya C, Zhao J 2020. Growth performance and nutrient composition of mealworms (Tenebrio molitor) fed on fresh plant materials-supplemented diets. Foods 9:151
     [Google Scholar]
  84. 84.
    Longvah T, Mangthya K, Ramulu P. 2011. Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupae. Food Chem 128:400–3
     [Google Scholar]
  85. 85.
    Looy H, Wood JR. 2006. Attitudes toward invertebrates: Are educational “bug banquets” effective?. J. Environ. Educ. 37:37–48
     [Google Scholar]
  86. 86.
    Lundy ME, Parrella MP. 2015. Crickets are not a free lunch: protein capture from scalable organic side-streams via high-density populations of Acheta domesticus. PLOS ONE 10:e0118785
     [Google Scholar]
  87. 87.
    Lweno ON, Sudfeld CR, Hertzmark E, Manji KP, Aboud S et al. 2020. Vitamin B12 is low in milk of early postpartum women in urban Tanzania, and was not significantly increased by high dose supplementation. Nutrients 12:963
     [Google Scholar]
  88. 88.
    Macdiarmid JI, Whybrow S. 2019. Nutrition from a climate change perspective. Proc. Nutr. Soc. 78:380–87
     [Google Scholar]
  89. 89.
    Manditsera FA, Luning PA, Fogliano V, Lakemond CMM. 2019. Effect of domestic cooking methods on protein digestibility and mineral bioaccessibility of wild harvested adult edible insects. Food Res. Int. 121:404–11
     [Google Scholar]
  90. 90.
    Mariod AA, Fadul H. 2014. Extraction and characterization of gelatin from two edible Sudanese insects and its applications in ice cream making. Food Sci. Technol. Int. 21:380–91
     [Google Scholar]
  91. 91.
    Matthäus B, Piofczyk T, Katz H, Pudel F. 2019. Renewable resources from insects: exploitation, properties and refining of fat obtained by cold-pressing from Hermetia illucens (black soldier fly) larvae. Eur. J. Lipid Sci. Technol. 121:1800376
     [Google Scholar]
  92. 92.
    Mbow C, Rosenzweig C, Barioni LG, Benton TG, Herrero M et al. 2020. Food security. Climate Change and Land: An IPCC Special Report on Climate Change, Desertification, Land Degradation, Sustainable Land Management, Food Security, and Greenhouse Gas Fluxes in Terrestrial Ecosystems PR Shukla, J Skea, E Calvo Buendia, V Masson-Delmotte, H-O Pörtner et al.437–550 Geneva: Intergov. Panel Clim. Change
     [Google Scholar]
  93. 93.
    McClements DJ. 2020. Future foods: a manifesto for research priorities in structural design of foods. Food Funct 11:1933
     [Google Scholar]
  94. 94.
    McClements RD, Lintzenich BA, Boardman J. 2003. A zoo-wide evaluation into the current feeder insect supplementation program at the Brookfield zoo. Proceedings of the Nutrition Advisory Group Fifth Conference on Zoo and Wildlife Nutrition54–59 Silver Spring, MD: Nutrition Advisory Group
  95. 95.
    McGrew WC. 2014. The ‘other faunivory’ revisited: insectivory in human and non-human primates and the evolution of human diet. J. Hum. Evol. 71:4–11
     [Google Scholar]
  96. 96.
    Melse-Boonstra A, Mwangi M, Oonincx DGAB, Van Loon JJA, Cercamondi C et al. 2019. Fractional absorption of iron from crickets consumed with refined or whole meal maize porridge in young adult women (OR07-06-19). Curr. Dev. Nutr. 3:Suppl. 1 nzz034.OR07 06–19
     [Google Scholar]
  97. 97.
    Meyer-RochoW VB. 1976. Can insects help to ease the problem of world food shortage?. Search 6:261–62
     [Google Scholar]
  98. 98.
    Mishyna M, Chen J, Benjamin O 2019. Sensory attributes of edible insects and insect-based foods – future outlooks for enhancing consumer appeal. Trends Food Sci. Technol. 95:141–48
     [Google Scholar]
  99. 99.
    Mishyna M, Haber M, Benjamin O, Martinez JJI, Chen J 2020. Drying methods differentially alter volatile profiles of edible locusts and silkworms. J. Insects Food Feed 6:405–15
     [Google Scholar]
  100. 100.
    Mishyna M, Martinez J-JI, Chen J, Benjamin O 2019. Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera). Food Res. Int. 116:697–706
     [Google Scholar]
  101. 101.
    Mmari MW, Kinyuru JN, Laswai HS, Okoth JK. 2017. Traditions, beliefs and indigenous technologies in connection with the edible longhorn grasshopper Ruspolia differens (Serville 1838) in Tanzania. J. Ethnobiol. Ethnomed. 13:60
     [Google Scholar]
  102. 102.
    Mwangi MN, Oonincx DGAB, Stouten T, Veenenbos M, Melse-Boonstra A et al. 2018. Insects as sources of iron and zinc in human nutrition. Nutr. Res. Rev. 31:248–55
     [Google Scholar]
  103. 103.
    Nava AL, Higareda TE, Barreto C, Rodríguez R, Márquez I, Palacios ML. 2020. Circular economy approach for mealworm industrial production for human consumption. IOP Conf. Ser. Earth Environ. Sci. 463:012087
     [Google Scholar]
  104. 104.
    Navarro del Hierro J, Gutiérrez-Docio A, Otero P, Reglero G, Martin D. 2020. Characterization, antioxidant activity, and inhibitory effect on pancreatic lipase of extracts from the edible insects Acheta domesticus and Tenebrio molitor. Food Chem 309:125742
     [Google Scholar]
  105. 105.
    Ng'ang'a J, Imathiu S, Fombong F, Borremans A, Van Campenhout L et al. 2020. Can farm weeds improve the growth and microbiological quality of crickets (Gryllus bimaculatus)?. J. Insects Food Feed 6:199–209
     [Google Scholar]
  106. 106.
    Niassy S, Affognon HD, Fiaboe KKM, Akutse KS, Tanga CM, Ekesi S. 2016. Some key elements on entomophagy in Africa: culture, gender and belief. J. Insects Food Feed 2:139–44
     [Google Scholar]
  107. 107.
    OECD/FAO (Organ. Eco. Co-op. Dev./Food Agric. Organ. U. N.) 2020. OECD-FAO agricultural outlook 2020–2029 Rep., FAO Rome: http://www.fao.org/3/ca8861en/CA8861EN.pdf
  108. 108.
    Oibiokpa FI, Akanya HO, Jigam AA, Saidu AN, Egwim EC. 2018. Protein quality of four indigenous edible insect species in Nigeria. Food Sci. Hum. Wellness 7:175–83
     [Google Scholar]
  109. 109.
    Onwezen MC, Van den Puttelaar J, Verain MCD, Veldkamp T. 2019. Consumer acceptance of insects as food and feed: the relevance of affective factors. Food Q. Prefer. 77:51–63
     [Google Scholar]
  110. 110.
    Oonincx DGAB, Laurent S, Veenenbos ME, Van Loon JJA. 2020. Dietary enrichment of edible insects with omega 3 fatty acids. Insect Sci 27:500–9
     [Google Scholar]
  111. 111.
    Oonincx DGAB, Van Keulen P, Finke MD, Baines FM, Vermeulen M, Bosch G. 2018. Evidence of vitamin D synthesis in insects exposed to UVb light. Sci. Rep. 8:10807
     [Google Scholar]
  112. 112.
    Orsi L, Voege LL, Stranieri S. 2019. Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany. Food Res. Int. 125:108573
     [Google Scholar]
  113. 113.
    Osimani A, Garofalo C, Milanovic V, Taccari M, Cardinali F et al. 2017. Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union. Eur. Food Res. Technol. 243:1157–71
     [Google Scholar]
  114. 114.
    Osimani A, Milanović V, Cardinali F, Roncolini A, Garofalo C et al. 2018. Bread enriched with cricket powder (Acheta domesticus): a technological, microbiological and nutritional evaluation. Innov. Food Sci. Emerg. Technol. 48:150–63
     [Google Scholar]
  115. 115.
    Pali-Schöll I, Meinlschmidt P, Larenas-Linnemann D, Purschke B, Hofstetter G et al. 2019. Edible insects: cross-recognition of IgE from crustacean- and house dust mite allergic patients, and reduction of allergenicity by food processing. World Allergy Organ. J. 12:45–54
     [Google Scholar]
  116. 116.
    Paul A, Frederich M, Megido RC, Alabi T, Malik P et al. 2017. Insect fatty acids: a comparison of lipids from three orthopterans and Tenebrio molitor L. larvae. J. Asia-Pac. Entomol. 20:337–40
     [Google Scholar]
  117. 117.
    Payne CLR, Scarborough P, Rayner M, Nonaka K. 2016. A systematic review of nutrient composition data available for twelve commercially available edible insects, and comparison with reference values. Trends Food Sci. Technol. 47:69–77
     [Google Scholar]
  118. 118.
    Pham DQD, Winzerling JJ. 2010. Insect ferritins: typical or atypical?. Biochim. Biophys. Acta Gen. Subj. 1800:824–33
     [Google Scholar]
  119. 119.
    Poelaert C, Francis F, Alabi T, Megido RC, Crahay B et al. 2018. Protein value of two insects, subjected to various heat treatments, using growing rats and the protein digestibility-corrected amino acid score. J. Insects Food Feed 4:77–87
     [Google Scholar]
  120. 120.
    Ribeiro JC, Cunha LM, Sousa-Pinto B, Fonseca J. 2017. Allergic risks of consuming edible insects: a systematic review. Mol. Nutr. Food Res. 62:1700030
     [Google Scholar]
  121. 121.
    Ribeiro JC, Lima RC, Maia MRG, Almeida AA, Fonseca AJM et al. 2019. Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. LWT Food Sci. Technol. 113:108335
     [Google Scholar]
  122. 122.
    Ritter KS. 1990. Cholesterol and insects. Food Insects Newsl 3:1, 5, 8
     [Google Scholar]
  123. 123.
    Roncolini A, Milanović V, Cardinali F, Osimani A, Garofalo C et al. 2019. Protein fortification with mealworm (Tenebrio molitor L.) powder: effect on textural, microbiological, nutritional and sensory features of bread. PLOS ONE 14:e0211747
     [Google Scholar]
  124. 124.
    Roos N, Van Huis A. 2017. Consuming insects: Are there health benefits?. J. Insects Food Feed 3:225–29
     [Google Scholar]
  125. 125.
    Rozin P, Fallon AE. 1987. A perspective on disgust. Psychol. Rev. 94:23–41
     [Google Scholar]
  126. 126.
    Ruby MB, Rozin P. 2019. Disgust, sushi consumption, and other predictors of acceptance of insects as food by Americans and Indians. Food Q. Prefer. 74:155–62
     [Google Scholar]
  127. 127.
    Rumpold BA, Langen N. 2019. Potential of enhancing consumer acceptance of edible insects via information. J. Insects Food Feed 5:45–53
     [Google Scholar]
  128. 128.
    Rumpold BA, Schlüter OK. 2013. Nutritional composition and safety aspects of edible insects. Mol. Nutr. Food Res. 57:802–23
     [Google Scholar]
  129. 129.
    Rumpold BA, Schlüter OK. 2013. Potential and challenges of insects as an innovative source for food and feed production. Innov. Food Sci. Emerg. Technol. 17:1–11
     [Google Scholar]
  130. 130.
    Ruschioni S, Loreto N, Foligni R, Mannozzi C, Raffaelli N et al. 2020. Addition of olive pomace to feeding substrate affects growth performance and nutritional value of mealworm (Tenebrio molitor L.) larvae. Foods 9:317
     [Google Scholar]
  131. 131.
    Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, Juvinal JG et al. 2016. Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions. Food Q. Prefer. 52:27–31
     [Google Scholar]
  132. 132.
    Seo H, HR Kim, Cho IH. 2020. Aroma characteristics of raw and cooked Tenebrio molitor larvae (mealworms). Korean J. Food Sci. Anim. Resourc. 40:649–58
     [Google Scholar]
  133. 133.
    Sigh S, Roos N, Chamnan C, Laillou A, Prak S, Wieringa FT. 2018. Effectiveness of a locally produced, fish-based food product on weight gain among Cambodian children in the treatment of acute malnutrition: a randomized controlled trial. Nutrients 10:909
     [Google Scholar]
  134. 134.
    Skau JK, Touch B, Chhoun C, Chea M, Unni US et al. 2015. Effects of animal source food and micronutrient fortification in complementary food products on body composition, iron status, and linear growth: a randomized trial in Cambodia. Am. J. Clin. Nutr. 101:742–51
     [Google Scholar]
  135. 135.
    Sogari G, Bogueva D, Marinova D. 2019. Australian consumers’ response to insects as food. Agriculture 9:108
     [Google Scholar]
  136. 136.
    Son Y-J, Choi YS, Hwang I-K, Nho WC, Kim HS. 2020. Could defatted mealworm (Tenebrio molitor) and mealworm oil be used as food ingredients?. Foods 9:40
     [Google Scholar]
  137. 137.
    Springmann M, Spajic L, Clark MA, Poore J, Herforth A et al. 2020. The healthiness and sustainability of national and global food based dietary guidelines: modelling study. BMJ 370:m2322
     [Google Scholar]
  138. 138.
    Ssepuuya G, Smets R, Nakimbugwe D, Van Der Borght M, Claes J. 2019. Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: effect of swarming season and sourcing geographical area. Food Chem 301:125305
     [Google Scholar]
  139. 139.
    Stork NE. 2018. How many species of insects and other terrestrial arthropods are there on earth?. Annu. Rev. Entomol. 63:31–45
     [Google Scholar]
  140. 140.
    Stull VJ, Finer E, Bergmans RS, Febvre HP, Longhurst C et al. 2018. Impact of edible cricket consumption on gut microbiota in healthy adults, a double-blind, randomized crossover trial. Sci. Rep 8:10762
     [Google Scholar]
  141. 141.
    Suzuki S, Park J. 2018. Consumer evaluation of healthy, unpleasant-tasting food and the post-taste effect of positive information. Food Q. Prefer. 66:107–10
     [Google Scholar]
  142. 142.
    Swinburn BA, Kraak VI, Allender S, Atkins VJ, Baker PI et al. 2019. The global syndemic of obesity, undernutrition, and climate change: The Lancet Commission report. Lancet 393:791–846
     [Google Scholar]
  143. 143.
    Tabata E, Kashimura A, Kikuchi A, Masuda H, Miyahara R et al. 2018. Chitin digestibility is dependent on feeding behaviors, which determine acidic chitinase mRNA levels in mammalian and poultry stomachs. Sci. Rep. 8:1461
     [Google Scholar]
  144. 144.
    Tan HSG, Fischer ARH, Tinchan P, Stieger M, Steenbekkers LPA, Van Trijp HCM. 2015. Insects as food: exploring cultural exposure and individual experience as determinants of acceptance. Food Q. Prefer. 42:78–89
     [Google Scholar]
  145. 145.
    Turck D, Bresson J-L, Burlingame B, Dean T, Fairweather-Tait S et al. 2018. Guidance for the scientific requirements for health claims related to antioxidants, oxidative damage and cardiovascular health. EFSA J 16:e05136
     [Google Scholar]
  146. 146.
    Van Broekhoven S, Oonincx DGAB, Van Huis A, Van Loon JJA. 2015. Growth performance and feed conversion efficiency of three edible mealworm species (Coleoptera: Tenebrionidae) on diets composed of organic by-products. J. Insect Physiol. 73:1–10
     [Google Scholar]
  147. 147.
    Van Huis A. 2017. Did early humans consume insects?. J. Insects Food Feed 3:161–63
     [Google Scholar]
  148. 148.
    Van Huis A. 2019. Environmental sustainability of insects as human food. Reference Module in Food Science Amsterdam: Elsevier https://doi.org/10.1016/B978-0-08-100596-5.22589-4
    [Crossref] [Google Scholar]
  149. 149.
    Van Huis A, Van, Itterbeeck J, Klunder H, Mertens E, Halloran A et al. 2013. Edible insects: future prospects for food and feed security FAO For. Pap. 171, Food Agric. Organ. U. N., Rome, Wageningen Univ. Res. Cent. Wageningen, Neth: http://www.fao.org/3/i3253e/i3253e.pdf
  150. 150.
    Van Huis A, Oonincx DGAB. 2017. The environmental sustainability of insects as food and feed. A review. Agron. Sustain. Dev. 37:43
     [Google Scholar]
  151. 151.
    Van Itterbeeck J, Van Huis A. 2012. Environmental manipulation for edible insect procurement: a historical perspective. J. Ethnobiol. Ethnomed. 8:3
     [Google Scholar]
  152. 152.
    Van Thielen L, Vermuyten S, Storms B, Rumpold B, Van Campenhout L. 2019. Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market. J. Insects Food Feed 5:35–44
     [Google Scholar]
  153. 153.
    Vandeweyer D, Lenaerts S, Callens A, Van Campenhout L. 2017. Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor). Food Control 71:311–14
     [Google Scholar]
  154. 154.
    Vangsoe MT, Thogersen R, Bertram HC, Heckmann L-HL, Hansen M. 2018. Ingestion of insect protein isolate enhances blood amino acid concentrations similar to soy protein in a human trial. Nutrients 10:1357
     [Google Scholar]
  155. 155.
    Vercruysse L, Smagghe G, Beckers T, Camp JV. 2009. Antioxidative and ACE inhibitory activities in enzymatic hydrolysates of the cotton leafworm, Spodoptera littoralis. Food Chem 114:38–43
     [Google Scholar]
  156. 156.
    Vercruysse L, Smagghe G, Herregods G, Van Camp J. 2005. ACE inhibitory activity in enzymatic hydrolysates of insect protein. J. Agric. Food Chem. 53:5207–311
     [Google Scholar]
  157. 157.
    Verhoeckx KCM, Van Broekhoven S, Den Hartog-Jager CF, Gaspari M, De Jong GAH et al. 2014. House dust mite (Der p 10) and crustacean allergic patients may react to food containing yellow mealworm proteins. Food Chem. Toxicol. 65:364–73
     [Google Scholar]
  158. 158.
    Videbæk P, Grunert KG. 2020. Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers. Food Q. Prefer. 83:103913
     [Google Scholar]
  159. 159.
    Wilkinson K, Muhlhausler B, Motley C, Crump A, Bray H, Ankeny R. 2018. Australian consumers’ awareness and acceptance of insects as food. Insects 9:44
     [Google Scholar]
  160. 160.
    Willett W, Rockström J, Loken B, Springmann M, Lang T et al. 2019. Food in the anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems. Lancet 393:447–92
     [Google Scholar]
  161. 161.
    Woods MJ, Goosen NJ, Hoffman LC, Pieterse E. 2020. A simple and rapid protocol for measuring the chitin content of Hermetia illucens (L.) (Diptera: Stratiomyidae) larvae. J. Insects Food Feed 6:285–90
     [Google Scholar]
  162. 162.
    Yang Q, Liu S, Sun J, Yu L, Zhang C et al. 2014. Nutritional composition and protein quality of the edible beetle Holotrichia parallela. J. Insect Sci. 14:139
     [Google Scholar]
  163. 163.
    Yoon S, Wong AKN, Chae M, Auh J-H 2019. Comparative characterization of protein hydrolysates from three edible insects: mealworm larvae, adult crickets, and silkworm pupae. Foods 8:563
     [Google Scholar]
  164. 164.
    Zielińska E, Baraniak B, Karaś M. 2017. Antioxidant and anti-inflammatory activities of hydrolysates and peptide fractions obtained by enzymatic hydrolysis of selected heat-treated edible insects. Nutrients 9:970
     [Google Scholar]
  165. 165.
    Zielińska E, Baraniak B, Karaś M, Rybczyńska K, Jakubczyk A. 2015. Selected species of edible insects as a source of nutrient composition. Food Res. Int. 77:460–66
     [Google Scholar]
  166. 166.
    Zielińska E, Karaś M, Baraniak B, Jakubczyk A. 2020. Evaluation of ACE, α-glucosidase, and lipase inhibitory activities of peptides obtained by in vitro digestion of selected species of edible insects. Eur. Food Res. Technol. 246:1361–69
     [Google Scholar]
/content/journals/10.1146/annurev-nutr-041520-010856
Loading
Nutritional Qualities and Enhancement of Edible Insects
Annual Review of Nutrition 41, 551 (2021); https://doi.org/10.1146/annurev-nutr-041520-010856
/content/journals/10.1146/annurev-nutr-041520-010856
/content/journals/10.1146/annurev-nutr-041520-010856
Loading

Data & Media loading...

  • Article Type: Review Article

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error