Edible Insects for Humans and Animals: Nutritional Composition and an Option for Mitigating Environmental Damage

Abstract

Every day, there is an increase in environmental damage on the planet regarding human action. One of the causes is food production. Edible insects are presented as an option to mitigate the environmental damage generated by the production of conventional food for humans and animals. The objective of this study was to investigate the main nutritional aspects of insects and how they can provide a nutritional and sustainable alternative to the planet. As the main results, the nine orders of insects that are most consumed on the planet are presented: Blattodea, Coleoptera, Diptera, Hemiptera, Hymenoptera, Isoptera, Lepidoptera, Odonata, and Orthoptera. Their main macro- and micronutrient aspects as well as their bioavailable and bioaccessibility proteins and essential amino acids, monounsaturated fatty acids, minerals, vitamins, and fiber (chitin) are also explored. Additionally, some of the species that are used for animal food processing and the possible risks that insects can present when used as food are discussed. With this, edible insects are established as a real option to mitigate climate change being an important nutritional source for the development of food for humans and animals.

Nutritional Value of Silkworm Pupae (Bombyx mori) with Emphases on Fatty Acids Profile and Their Potential Applications for Humans and Animals

“…For both people and animals, edible insects are an excellent source of nutrients, such as FAs, as the principal source of energy, proteins containing almost all amino acids, lipids, as the most important nutrient after protein and their FAs composition, minerals, and vitamins [ 16 ]. Chitosan and chitin (not cytotoxic compounds) are the two main categories of sugars found in SP that possess specific biofunctional properties and are the basis for the pharmacological actions along with other separated, refined polysaccharides that are all biologically active [ 17 ].…”

“…Several authors highlighted the quality of SP protein and the excellent composition of amino acids [ 19 , 24 , 35 , 36 ]. Insect proteins are typically highly digestible, estimated between 46 to 96% [ 16 , 19 ]. In the gut of SP are functional peptides that simulate the enzymatic digestions.…”

“…Ordoñez-Araque et al [ 16 ] proposed a change in mentality by adopting insect-based feeds instead of plant-based feeds as a first step to minimizing the environmental impact that traditional animal-based diets indirectly produce. This led as well to a considerable decrease in feed costs.…”

“…The first mention of insects as animal feed dates to 1919, although their widespread usage began between 1960 and 1970 [ 16 ].…”

Insects as source of phenolic and antioxidant entomochemicals in the food industry

“…Most of edible insects are mainly included in Coleoptera, Lepidoptera, Orthoptera, Diptera, Hymenoptera, Hemiptera, and Isoptera. Some of the most consumed insect species are typically considered as pests; therefore, their consumption suggests this activity as a form of population control which, in turn, allows the integral management of a natural source of nutrients for the growing human population (2)(3)(4)(5)(6).…”