Nutritional and Antinutritional Composition of the Five Species of Aquatic Edible Insects Consumed in Manipur, India

Shantibala, T.; Lokeshwari, R. K.; Debaraj, H.

doi:10.1673/031.014.14

Cited by 21 publications

(28 citation statements)

References 17 publications

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“…Commonly consumed insect species are not in either category, and studies of the levels of hydrocyanide, oxalate, phytate, phenol and tannins in edibles insect species have found that values fall well below levels of toxicity for human consumption (Ekop et al . ; Shantibala & Lokeshwari ). Analysis of the larvae of Cirina forda has confirmed that oxalate and phytic acid levels are well within safe ranges and that they contain no tannins (Omotoso ).…”

Section: Hurdles To the Use Of Insects As Food And Feedmentioning

confidence: 99%

Opportunities and hurdles of edible insects for food and feed

2017

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Entomophagy, the consumption of insects, is promoted as an alternative sustainable source of protein for humans and animals. Seminal literature highlights predominantly the benefits, but with limited empirical support and evaluation. We highlight the historical significance of entomophagy by humans and key opportunities and hurdles identified by research to date, paying particular attention to research gaps. It is known that insects present a nutritional opportunity, being generally high in protein and key micronutrients, but it is unclear how their nutritional quality is influenced by what they are fed. Research indicates that, in ideal conditions, insects have a smaller environmental impact than more traditional Western forms of animal protein; less known is how to scale up insect production while maintaining these environmental benefits. Studies overall show that insects could make valuable economic and nutritional contributions to the food or feed systems, but there are no clear regulations in place to bring insects into such supply systems. Future research needs to examine how the nutritional value of insects can be managed systematically, establish clear processing and storage methodology, define rearing practices and implement regulations with regard to food and feed safety. Each of these aspects should be considered within the specifics of concrete supply and value chains, depending on whether insects are intended for food or for feed, to ensure insects are a sound economic, nutritional and sustainable protein alternative -not just a more expensive version of poultry for food, or soya for feed.

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Section: Hurdles To the Use Of Insects As Food And Feedmentioning

confidence: 99%

Opportunities and hurdles of edible insects for food and feed

2017

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“…No studies on human subjects were available. Table 1 (6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) shows the studies investigating the in vitro antioxidant activity of edible insects and invertebrate fractions. Several methods were taken into account: the most used was the 1,1-diphenyl-2-picrylhydrazyl (DPPH), performed in 14 papers (7-15, 18-20, 23, 24), while 2,2 ′ -azino-bis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing Abbreviations: 8-OHdG, 8-hydroxy-2 ′ -deoxyguanosine; ABTS, 2,2 ′ -azino-bis(3ethylbenzothiazoline-6-sulfonic acid); CAT, catalase; DPPH, 1,1-diphenyl-2picrylhydrazyl; CP, compound; FRAP, ferric reducing antioxidant power; GHG, greenhouse gas emissions; GPx, glutathione peroxidase; GST, glutathione Stransferase; LS, lipo-soluble extract; MDA, malondialdehyde; NO, nitric oxide; Nrf2, Nuclear factor erythroid 2-related factor; ORAC, oxygen radical absorbance capacity; PH, protein hydrolysates; RNS, reactive nitrogen species; ROS, reactive oxygen species; SAHR, scavenging activity on hydroxyl radicals; SOD, superoxide dismutase; SRSC, superoxide radical scavenging capacity; TAC, total antioxidant capacity; TEAC, Trolox equivalent antioxidant capacity; TOS, total oxidant status; WI, whole insect; WS, water-soluble extract.…”

Section: Search Strategymentioning

confidence: 99%

“…Antioxidant activity was investigated also as scavenging activity against different radicals, metal ion chelating activity, reducing power, or, only for the paper of Sun et al (25), with β-carotene and linolenic acid bleaching tests. Nineteen studies were carried out, involving 30 species of insects; of these, the most studied was Tenebrio molitor, cited in nine papers (6-10, 13-16), followed by Acheta domesticus (6,8,9) and Gryllodes sigillatus (7,19,20), tested in three papers, and Bombyx mori (6,11), Hermetia illucens (21,22), and Lethocerus indicus (6,24) in two papers. Water-soluble fractions were tested in 12 papers (6, 9-15, 17, 18, 20, 24), protein hydrolysates were evaluated in 6 research articles (7,8,16,19,21,22), while lipo-soluble fractions were reported in 2 papers only (6,23).…”

Section: In Vitro Antioxidant Activities Of Edible Insectsmentioning

confidence: 99%

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

2021

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Edible insects are proposed as a nutritious and environmentally sustainable alternative source to animal proteins, due to their numerous advantages in terms of reduced ecological impact and high nutritional value. However, the novelty for edible insects relies on the content of bioactive ingredients potentially able to induce a functional effect in the body. The present review summarizes the main findings on the antioxidant properties of edible insects available in the literature. A total of 30 studies involving animals, cell cultures, or in vitro experimental studies evaluating the antioxidant effect of edible insects are presented in this work. When the antioxidant activity was investigated, using a wide variety of in vitro tests and in cellular models, positive results were shown. Dietary supplementation with edible insects was also able to counteract dietary oxidative stress in animal models, restoring the balance of antioxidant enzymes and reducing the formation of oxidation damage markers. On the basis of the reviewed evidences, edible insects might represent a source of novel redox ingredients at low ecological impact able to modulate oxidative stress. However, due to the fact that majority of these evidences have been obtained in vitro and in cellular and animal models, dietary intervention trials are needed to assess the efficacy of edible insect consumption to modulate redox status in humans.

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“…The selection of insect species suitable for consumption must also include a consideration of toxins and antinutrients, such as oxalate, tannin, phytate , and thiaminases . Toxins and antinutrients should be distinguished according to whether they are absorbed by the insect from the feed or synthesized by the insect itself.…”

Section: Safety Criteriamentioning

confidence: 99%

Safety aspects of the production of foods and food ingredients from insects

Schlüter

Rumpold

Holzhauser

et al. 2016

Molecular Nutrition Food Res

142

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At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients.

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Nutritional and Antinutritional Composition of the Five Species of Aquatic Edible Insects Consumed in Manipur, India

Cited by 21 publications

References 17 publications

Opportunities and hurdles of edible insects for food and feed

Opportunities and hurdles of edible insects for food and feed

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

Safety aspects of the production of foods and food ingredients from insects

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