Edible insects, a valuable protein source from ancient to modern times

Liceaga, Andrea M.

doi:10.1016/bs.afnr.2022.04.002

Cited by 47 publications

(34 citation statements)

References 83 publications

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“…This finding may be related to the first two studies being in countries (Italy and Hungary) where the consumption of insects is not a common practice, whereas in the third study (Kenya), entomophagy is a common practice in the household, and so people with lower education levels tend to continue following the gastronomic traditions of the country. According to Liceaga et al [ 71 ], the level of neophobic response to EI is variable amongst consumers depending on a number of sociodemographic and cultural factors, including education or social status.…”

Section: Discussionmentioning

confidence: 99%

The Motivations for Consumption of Edible Insects: A Systematic Review

Florença

Guiné

Gonçalves

et al. 2022

Foods

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The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers’ characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems.

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Section: Discussionmentioning

confidence: 99%

The Motivations for Consumption of Edible Insects: A Systematic Review

Florença

Guiné

Gonçalves

et al. 2022

Foods

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“…Tussah pupa protein is considered an alternative to traditional plant and animal-derived proteins [142] , [143] , but the processing potential is meager. Research conducted by [144] to evaluate the effect of HIU on the functional properties of pupa protein isolates. Samples were treated for 100 min with an amplitude of 40 %; the results showed that compared with untreated samples in HIU treated samples, there was a significant 4.57 times increase in solubility, emulsifying stability, and emulsifying activity 0.23 and 2.10 times, respectively, and 1.83 times in foaming stability.…”

Section: Enhancement In Functional Propertiesmentioning

confidence: 99%

“…In addition, elasticity and surface hydrophobicity also significantly improved. Protein structure analysis showed a reduced di-sulfide bond and increased beat sheet content [144] .…”

Section: Enhancement In Functional Propertiesmentioning

confidence: 99%

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

Hussain

Gantumur

Manzoor

et al. 2023

Ultrasonics Sonochemistry

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“…Protein can even provide energy when the body needs it. The fact that insects are rich in protein has been widely reported [ 52 , 53 ]. The protein content of most insects ranges from about 35% to 60% dry weight or 10% to 25% fresh weight, which is already generally higher than that of cereals and legumes [ 54 , 55 ].…”

Section: Nutritional Value Of Insectsmentioning

confidence: 99%

Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review

Zhou

Wang

Zhou

et al. 2022

Foods

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For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.

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Edible insects, a valuable protein source from ancient to modern times

Cited by 47 publications

References 83 publications

The Motivations for Consumption of Edible Insects: A Systematic Review

The Motivations for Consumption of Edible Insects: A Systematic Review

Sustainable emerging high-intensity sonication processing to enhance the protein bioactivity and bioavailability: An updated review

Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review

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