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López-Gámez G, Del Pino-García R, López-Bascón MA, Verardo V. From feed to functionality: Unravelling the nutritional composition and techno-functional properties of insect-based ingredients. Food Res Int 2024; 178:113985. [PMID: 38309922 DOI: 10.1016/j.foodres.2024.113985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/02/2024] [Accepted: 01/05/2024] [Indexed: 02/05/2024]
Abstract
In recent years, there has been a growing interest in using insects as a sustainable resource for biorefinery processes. This emerging field aims to convert insect biomass into valuable products while minimizing waste. The integration of emerging green technologies and the efficient extraction of high-value compounds from insects offer promising avenues for addressing the growing demand for sustainable food production and resource utilization. The review examines the impact of dietary modifications on the nutritional profile of insects. It highlights the potential for manipulating insect feed to optimize protein quality, amino acid profile, lipid content and fatty acid composition. Additionally, innovative green processing technologies such as ultrasound, high pressure processing, pulsed electric fields, cold plasma and enzymatic hydrolysis are discussed for their ability to enhance the extraction and techno-functional properties of insect-based ingredients. The review finds that dietary modifications can impact the nutritional composition of insects, allowing the customization of their nutrient content. By optimizing the insect feed, it is possible to increase the quantity and improve the quality of essential nutrients like proteins or lipids in the derived ingredients. Moreover, alternative processing technologies can improve the techno-functional properties (e.g., solubility, water and oil holding capacities, among others) of insect-based ingredients by modifying proteins' conformation. By harnessing these strategies, researchers and industry professionals can unlock the full potential of insects as a sustainable and nutritional food source, paving the way for innovative insect-based food products.
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Affiliation(s)
- Gloria López-Gámez
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Raquel Del Pino-García
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - María Asunción López-Bascón
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain.
| | - Vito Verardo
- Research and Development of Functional Food Center (CIDAF), Avda. del Conocimiento, 37, 18016 Granada, Spain; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda. Conocimiento s/n, 18100 Granada, Spain.
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2
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Conway A, Jaiswal S, Jaiswal AK. The Potential of Edible Insects as a Safe, Palatable, and Sustainable Food Source in the European Union. Foods 2024; 13:387. [PMID: 38338521 PMCID: PMC10855650 DOI: 10.3390/foods13030387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/04/2024] [Accepted: 01/05/2024] [Indexed: 02/12/2024] Open
Abstract
Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects.
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Affiliation(s)
- Ann Conway
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 ADY7, Ireland; (A.C.); (S.J.)
- Environmental Sustainability and Health Institute, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 H6K8, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 ADY7, Ireland; (A.C.); (S.J.)
- Environmental Sustainability and Health Institute, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 H6K8, Ireland
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Faculty of Sciences and Health, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 ADY7, Ireland; (A.C.); (S.J.)
- Environmental Sustainability and Health Institute, Technological University Dublin—City Campus, Grangegorman, Dublin 7, D07 H6K8, Ireland
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Ribeiro JC, Pintado ME, Cunha LM. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response. Compr Rev Food Sci Food Saf 2024; 23:e13247. [PMID: 38284589 DOI: 10.1111/1541-4337.13247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 08/16/2023] [Accepted: 09/12/2023] [Indexed: 01/30/2024]
Abstract
Low consumer acceptance of edible insects and insect-based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers' negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect-based products. The majority of studies performed with whole insects and insect flour highlight that insect-based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect-based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect-based products, as well as consumers' emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.
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Affiliation(s)
- José Carlos Ribeiro
- GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela E Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M Cunha
- GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal
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Brunetti AE, Lyra ML, Monteiro JPC, Zurano JP, Baldo D, Haddad CFB, Moeller AH. Convergence of gut microbiota in myrmecophagous amphibians. Proc Biol Sci 2023; 290:20232223. [PMID: 37964521 PMCID: PMC10646458 DOI: 10.1098/rspb.2023.2223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Accepted: 10/20/2023] [Indexed: 11/16/2023] Open
Abstract
The gut microbiome composition of terrestrial vertebrates is known to converge in response to common specialized dietary strategies, like leaf-eating (folivory) or ant- and termite-eating (myrmecophagy). To date, such convergence has been studied in mammals and birds, but has been neglected in amphibians. Here, we analysed 15 anuran species (frogs and toads) representing five Neotropical families and demonstrated the compositional convergence of the gut microbiomes of distantly related myrmecophagous species. Specifically, we found that the gut microbial communities of bufonids and microhylids, which have independently evolved myrmecophagy, were significantly more similar than expected based on their hosts' evolutionary divergence. Conversely, we found that gut microbiome composition was significantly associated with host evolutionary history in some cases. For instance, the microbiome composition of Xenohyla truncata, one of the few known amphibians that eat fruits, was not different from those of closely related tree frogs with an arthropod generalist diet. Bacterial taxa overrepresented in myrmecophagous species relative to other host families include Paludibacter, Treponema, and Rikenellaceae, suggesting diet-mediated selection and prey-to-predator transmission likely driving the observed compositional convergence. This study provides a basis for examining the roles of the gut microbiome in host tolerance and sequestration of toxic alkaloids from ants and termites.
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Affiliation(s)
- Andrés E. Brunetti
- Laboratorio de Genética Evolutiva, Instituto de Biología Subtropical (IBS, UNaM-CONICET), Posadas, Misiones 3300, Argentina
- Department of Insect Symbiosis, Max Planck Institute for Chemical Ecology, Jena 07745, Germany
| | - Mariana L. Lyra
- New York University Abu Dhabi, Saadiyat Island, Abu Dhabi, United Arab Emirates
| | - Juliane P. C. Monteiro
- Departamento de Biodiversidade e Centro de Aquicultura da UNESP (CAUNESP), Instituto de Biociências, UNESP-Universidade Estadual Paulista, Rio Claro, SP 13506-900, Brazil
| | - Juan P. Zurano
- Instituto de Biología Subtropical (IBS, UNaM-CONICET), Puerto Iguazú, Misiones 3370, Argentina
| | - Diego Baldo
- Laboratorio de Genética Evolutiva, Instituto de Biología Subtropical (IBS, UNaM-CONICET), Posadas, Misiones 3300, Argentina
| | - Celio F. B. Haddad
- Departamento de Biodiversidade e Centro de Aquicultura da UNESP (CAUNESP), Instituto de Biociências, UNESP-Universidade Estadual Paulista, Rio Claro, SP 13506-900, Brazil
| | - Andrew H. Moeller
- Department of Ecology and Evolutionary Biology, Cornell University, Ithaca, NY 14850, USA
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Navarro del Hierro J, Cantero-Bahillo E, Fernández-Felipe MT, García-Risco MR, Fornari T, Rada P, Doblado L, Ferreira V, Hitos AB, Valverde ÁM, Monsalve M, Martin D. Effects of a Mealworm ( Tenebrio molitor) Extract on Metabolic Syndrome-Related Pathologies: In Vitro Insulin Sensitivity, Inflammatory Response, Hypolipidemic Activity and Oxidative Stress. INSECTS 2022; 13:896. [PMID: 36292844 PMCID: PMC9604471 DOI: 10.3390/insects13100896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/07/2022] [Accepted: 09/23/2022] [Indexed: 06/16/2023]
Abstract
The mealworm (Tenebrio molitor Linnaeus 1758) is gaining importance as one of the most popular edible insects. Studies focusing on its bioactivities are increasing, although alternative forms of consumption other than the whole insect or flour, such as bioactive non-protein extracts, remain underexplored. Furthermore, the incidence of metabolic syndrome-related pathologies keeps increasing, hence the importance of seeking novel natural sources for reducing the impact of certain risk factors. The aim was to study the potential of a non-protein mealworm extract on metabolic syndrome-related pathologies, obtained with ethanol:water (1:1, v/v) by ultrasound-assisted extraction. We characterized the extract by gas-chromatography mass-spectrometry and assessed its hypolipidemic potential, its ability to scavenger free radicals, to attenuate the inflammatory response in microglial cells, to affect mitochondrial respiration and to enhance insulin sensitivity in mouse hepatocytes. The extract contained fatty acids, monoglycerides, amino acids, certain acids and sugars. The mealworm extract caused a 30% pancreatic lipase inhibition, 80% DPPH· scavenging activity and 55.9% reduction in the bioaccessibility of cholesterol (p = 0.009). The extract was effective in decreasing iNOS levels, increasing basal, maximal and ATP coupled respiration as well as enhancing insulin-mediated AKT phosphorylation at low insulin concentrations (p < 0.05). The potential of a non-protein bioactive mealworm extract against metabolic syndrome-related pathologies is shown, although further studies are needed to elucidate the mechanisms and relationship with compounds.
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Affiliation(s)
- Joaquín Navarro del Hierro
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.); (M.R.G.-R.); (T.F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Emma Cantero-Bahillo
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.); (M.R.G.-R.); (T.F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - M. Teresa Fernández-Felipe
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.); (M.R.G.-R.); (T.F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Mónica R. García-Risco
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.); (M.R.G.-R.); (T.F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Tiziana Fornari
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.); (M.R.G.-R.); (T.F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Patricia Rada
- Instituto de Investigaciones Biomédicas Alberto Sols (CSIC-UAM), 28049 Madrid, Spain; (P.R.); (L.D.); (V.F.); (A.B.H.); (Á.M.V.); (M.M.)
- Centro de Investigación Biomédica en Red de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Laura Doblado
- Instituto de Investigaciones Biomédicas Alberto Sols (CSIC-UAM), 28049 Madrid, Spain; (P.R.); (L.D.); (V.F.); (A.B.H.); (Á.M.V.); (M.M.)
| | - Vitor Ferreira
- Instituto de Investigaciones Biomédicas Alberto Sols (CSIC-UAM), 28049 Madrid, Spain; (P.R.); (L.D.); (V.F.); (A.B.H.); (Á.M.V.); (M.M.)
- Centro de Investigación Biomédica en Red de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Ana B. Hitos
- Instituto de Investigaciones Biomédicas Alberto Sols (CSIC-UAM), 28049 Madrid, Spain; (P.R.); (L.D.); (V.F.); (A.B.H.); (Á.M.V.); (M.M.)
- Centro de Investigación Biomédica en Red de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - Ángela M. Valverde
- Instituto de Investigaciones Biomédicas Alberto Sols (CSIC-UAM), 28049 Madrid, Spain; (P.R.); (L.D.); (V.F.); (A.B.H.); (Á.M.V.); (M.M.)
- Centro de Investigación Biomédica en Red de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Instituto de Salud Carlos III, 28029 Madrid, Spain
| | - María Monsalve
- Instituto de Investigaciones Biomédicas Alberto Sols (CSIC-UAM), 28049 Madrid, Spain; (P.R.); (L.D.); (V.F.); (A.B.H.); (Á.M.V.); (M.M.)
| | - Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC–UAM), 28049 Madrid, Spain; (J.N.d.H.); (E.C.-B.); (M.T.F.-F.); (M.R.G.-R.); (T.F.)
- Sección Departamental de Ciencias de la Alimentación, Facultad de Ciencias, Universidad Autónoma de Madrid, 28029 Madrid, Spain
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The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wang S, Zhou B, Yang X, Niu L, Li S. Tannic acid enhanced the emulsion stability, rheology and interface characteristics of
Clanis Bilineata Tingtauica Mell
protein stabilised oil‐in‐water emulsion. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15839] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shuya Wang
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
| | - Xinquan Yang
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Liqiong Niu
- School of Life Sciences Guangzhou University Guangzhou 511442 China
| | - Shugang Li
- Engineering Research Center of Bio‐process, Ministry of Education/Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering Hefei University of Technology Hefei 230601 China
- Key Laboratory of Fermentation Engineering, Ministry of Education/School of Food and Biological Engineering Hubei University of Technology Wuhan 430068 China
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