Insects as an alternative source of protein: a review of the potential use of grasshopper (Sphenarium purpurascens Ch.) as a food ingredient

Nutritional potential of dehydrated Sphenarium rugosum powder: An insight into fatty acids and minerals

The nutritional and techno-functional potential of Sphenarium rugosum powder was assessed through advanced characterisation techniques (FT-IR, XRD, DSC-TGA). The powder exhibited high protein (68.51 %) and fat (11 %) content, with a favourable ω-3 to ω-6 fatty acid ratio (1.44:1 w/w). Its mineral composition, including potassium, calcium, sodium, and magnesium, enhances its nutritional profile. FT-IR deconvolution revealed insights into the secondary structure of proteins, distinguishing it from other insect-derived powders. Functionally, Sphenarium rugosum powder demonstrated 53.83 % solubility, excellent water retention capacity (2.67 g H2O/g DW), and significant foaming capacity at pH 10, suggesting suitability for food applications. Targeted protein analysis identified essential amino acids such as leucine, lysine, and methionine. These findings highlight Sphenarium rugosum powder as a promising ingredient for enhancing protein content or serving as a protein substitute in food formulations, with the potential for innovative applications in the development of functional foods.

Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges

As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.

Nutritional composition and techno-functionality of non-defatted and defatted flour of edible insect Arsenura armida

Edible insects are traditional foods worldwide, and in Mexico, is a prehispanic practice. Nowadays, edible insects can be a food source for the increasing population. This research aimed to evaluate the nutritional profile, physical and techno-functional characteristics of non-defatted (NDF) and defatted (DF) flour of the edible insect Arsenura armida to use as a functional ingredient. The lipid content in NDF was 24.18%. Both flours are high in protein, 20.36% in NDF and 46.89% in DF; their soluble proteins from A. armida were classified according to their molecular weight, which ranged from 12 to 94 kDa. The physical properties suggest that both flours have good flow characteristics. Regarding techno-functional properties, DF had the highest water (275.6%) and oil (121%) holding capacity values. The viscosity values indicate that they behave as a non-Newtonian shear-thinning fluid at a high concentration (20%). Emulsion capacity values range between 78.3 and 100% in both flours, with stability between 92.4 and 100%. These flours could be a good source of nutrients, and their techno-functional properties make them a good option for animal protein substitutes.

Enhancement of fruit byproducts through bioconversion by Hermetia illucens (Diptera: Stratiomyidae)

Bioconversion is a biological process by which organic materials are converted into products with higher biological and commercial value. During its larval stage the black soldier fly Hermetia illucens is extremely voracious and can feed on a wide variety of organic materials. To study the impact of different fruit byproducts on the insect's growth, final larval biomass, substrate reduction, bioconversion parameters, and larval nutritional composition, 10 000 black soldier fly larvae (BSFL) were reared on 7.0 kg of one of three substrates (strawberry, tangerine, or orange) or on a standard diet as a control. The results highlight that BSFL can successfully feed and grow on each of these diets, though their development time, growth rate, and final biomass were differently impacted by the substrates, with strawberry being the most suitable. The lipid and protein contents of BSFL were similar among larvae fed on different substrates; however, major differences were detected in ash, micronutrient, fiber, fatty acid, and amino acid contents. Overall, the results indicate that fruit waste management through the BSFL bioconversion process represents a commercially promising resource for regional and national agrifood companies. Our study offers new perspectives for sustainable and environmentally friendly industrial development by which fruit byproducts or waste might be disposed of or unconventionally enhanced to create secondary products of high biological and economic value, including BSFL biomass as animal feed or, in perspective, as alternative protein source for human nutrition.

Characterization of cooked meat models using grasshopper (Sphenarium purpurascens) soluble protein extracted by alkalisation and ultrasound as meat-extender

The most abundant Orthoptera in Mexico is a small grasshopper (Sphenarium purpurascens) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO₃ pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours

In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and antioxidant properties. The crude protein of the edible insect flours varied between 34.90−52.74%. The crude fat of the insect flours differed significantly (p < 0.05), with H. illucens (27.93%) having the highest crude fat. G. belina was lighter (L*) and yellower (+b*) compared to H. illucens and M. subhylanus, and there was no significant difference (p > 0.05) in the redness (+a*) of the edible insect flours. There were no significant differences (p > 0.05) in foam capacity and foam stability of all three edible insect flours. Moreover, the antioxidant activity against the DPPH radical was low for H. illucens (3.63%), with M. subhylanus (55.37%) exhibiting the highest DPPH radical. Principal component analysis (PCA) was applied to the techno-functional properties and antioxidant indices of the edible insect flours. PC1 accounted for 51.39% of the total variability, while component 2 accounted for 24.71%. In terms of PC1, the FS, OBC and FC were responsible for the major differences in the edible insect flours. The findings revealed that edible insect flours are a good source of antioxidants and can be used as an alternative protein source and a potential novel food additive due to their techno-functional qualities.

Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.

Insights into the effects of dietary supplements on the nutritional composition and growth performance of sago palm weevil (Rhynchophorus ferrugineus) larvae

Nutritional composition and growth performance of sago palm weevil larvae (SPWL) fed with ground sago palm trunk mixed with different supplements including commercial pig feed, rice bran, cornmeal, soybean meal, and perilla seed were evaluated. SPWL fed with supplemented diets were richer in protein, lipid, and mineral contents (p < 0.05). Marked increases in polyunsaturated fatty acids (10.75-fold) and omega-3 fatty acids (25.42-fold) with the lowest n-6:n-3 ratio, atherogenicity index, and thrombogenicity index were found in SPWL fed with perilla seed (p < 0.05). Perilla seed, cornmeal, and soybean meal improved essential amino acid content and essential amino acid index of SPWL. Growth performance varied, depending on feed compositions, where a comparable or even greater effect was observed in SPWL fed with supplemented diets compared to control. Therefore, plant-based supplements, especially perilla seed, efficiently improved nutritional quality of SPWL, making them more attractive in terms of nutritional and economical value.

A review of historical and recent locust outbreaks: Links to global warming, food security and mitigation strategies

Locusts differ from ordinary grasshoppers in their ability to swarm over long distances and are among the oldest migratory pests. The ecology and biology of locusts make them among the most devastating pests worldwide and hence the calls for actions to prevent the next outbreaks. The most destructive of all locust species is the desert locust (Schistocerca gregaria). Here, we review the current locust epidemic 2020 outbreak and its causes and prevention including the green technologies that may provide a reference for future directions of locust control and food security. Massive locust outbreaks threaten the terrestrial environments and crop production in around 100 countries of which Ethiopia, Somalia and Kenya are the most affected. Six large locust outbreaks are reported for the period from 1912 to 1989 all being closely related to long-term droughts and warm winters coupled with occurrence of high precipitation in spring and summer. The outbreaks in East Africa, India and Pakistan are the most pronounced with locusts migrating more than 150 km/day during which the locusts consume food equivalent to their own body weight on a daily basis. The plague heavily affects the agricultural sectors, which is the foundation of national economies and social stability. Global warming is likely the main cause of locust plague outbreak in recent decades driving egg spawning of up to 2-400,000 eggs per square meter. Biological control techniques such as microorganisms, insects and birds help to reduce the outbreaks while reducing ecosystem and agricultural impacts. In addition, green technologies such as light and sound stimulation seem to work, however, these are challenging and need further technological development incorporating remote sensing and modelling before they are applicable on large-scales. According to the Food and Agriculture Organization (FAO) of the United Nations, the 2020 locust outbreak is the worst in 70 years probably triggered by climate change, hurricanes and heavy rain and has affected a total of 70,000 ha in Somalia and Ethiopia. There is a need for shifting towards soybean, rape, and watermelon which seems to help to prevent locust outbreaks and obtain food security. Furthermore, locusts have a very high protein content and is an excellent protein source for meat production and as an alternative human protein source, which should be used to mitigate food security. In addition, forestation of arable land improves local climate conditions towards less precipitation and lower temperatures while simultaneously attracting a larger number of birds thereby increasing the locust predation rates.