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The utilization of edible insects (EIs) as an alternative source of nutrients and functional foods has gained substantial recognition in recent years, opening doors to sustainable food production, improved dietary health, and unique food experiences. EIs are rich in bioactive compounds (BACs) encompassing proteins, peptides, PUFA, vitamins, and antioxidants. These BACs have a wide array of health-enhancing qualities, from antioxidant, anti-inflammatory, antimicrobial and immune system-modulating effects. Furthermore, the potential of EIs extends to the management or mitigation of health conditions like obesity, diabetes, cardiovascular diseases, and malnutrition. The incorporation of EIs into food systems has evolved beyond traditional consumption, with applications in the development of functional foods, dietary supplements, and food ingredients. In this context, this critical review aims to amalgamate the most recent developments in the realm of EIs-based food products, in addition to elucidating the most efficient process intensification procedures for the extraction and recovery of these BACs. The sustainable utilization of EIs calls for a careful examination of several crucial considerations, including consumer acceptance or allergenicity. In this respect, intensified technologies have emerged to maximize the potential of BACs derived from EIs, while simultaneously enhancing their functionality, stability, and regulatory approval within the ambit of food products. [ABSTRACT FROM AUTHOR]

Edible insect products contain high-quality protein and other nutrients, including minerals and fatty acids. The consumption of insect food products is considered a future trend and a potential strategy that could greatly contribute to meeting food needs worldwide. However, insect proteins have the potential to be allergenic to insect consumers. In this review, the nutritional value and allergy risk of insect-derived foods, and the immune responses elicited by insect allergens are summarized and discussed. Tropomyosin and arginine kinase are the most important and widely known insect allergens, which induce Th2-biased immune responses and reduced the activity of CD4+T regulatory cells. Besides, food processing methods have been effectively improving the nutrients and characteristics of insect products. However, limited reviews systematically address the immune reactions to allergens present in edible insect proteins following treatment with food processing technologies. The conventional/novel food processing techniques and recent advances in reducing the allergenicity of insect proteins are discussed in this review, focusing on the structural changes of allergens and immune regulation. [ABSTRACT FROM AUTHOR]

Alternative diets for pets have gained attention in recent years due to concerns about sustainability and environmental impact. One emerging option is the inclusion of edible insects in pet food. This study aimed to survey dog (DO) and cat (CO) owners regarding their willingness to feed insect‐based pet food (IBPF) to their pets and to identify potential motivating factors. A total of 435 valid responses were evaluated, with 66% being DO and 58% CO. Of those, 24% owned both dogs and cats. About half of DO (52%) and 62% of CO were positive about IBPF. CO had a higher acceptance of IBPF than DO (p < 0.05). Moreover, both DO and CO showed a significant increase in acceptance if IBPF has been proven to provide sustainable and nutritional benefits (p < 0.01). CO adhering to a specific diet themselves showed a significantly higher acceptance of IBPF (p < 0.05), however it was independent of the type of diet. Additionally, 32% of DO and 34% of CO reported prior experience with eating edible insects themselves, and a positive entomophagy experience increased DO's (p = 0.108) and CO's (p < 0.01) acceptance of IBPF. Furthermore, the interest in entomophagy resulted in increased acceptance of IBPF by both DO and CO who had not yet tried insects (p < 0.01). In conclusion, pet owners demonstrated a favourable perception of IBPF and showed a willingness to incorporate these products into their pets' diets. CO displayed a more positive perception compared to DO, suggesting a beneficial focus on the feline niche. To enhance overall acceptance, emphasizing sustainability and conducting further research to establish the nutritional benefits of IBPF are crucial. The findings of this study provide valuable insights for pet food manufacturers and marketers to develop strategies and products aligned with the preferences and needs of pet owners. [ABSTRACT FROM AUTHOR]

Increasingly, insects are heralded as a sustainable and efficacious solution to global challenges of malnutrition and protein scarcity. The Food and Agriculture Organization (FAO) advocates for the use of insects as a sustainable substitute for conventional animal‐based proteins, in response to the escalating pressures on natural resources and the environment. This study focuses on Nudaurelia dione, exploring its nutritional and antinutritional profiles through rigorous laboratory analyses employing standardized methodologies. Our findings establish that N. dione is a potent source of macronutrients, providing significant quantities of proteins, lipids, and carbohydrates, with a calculated energy content of 413.64 ± 13.32 kcal per 100 g of dry matter (DM). The lipid fraction is particularly rich in essential fatty acids, including α‐linolenic and linoleic acids. Additionally, the insect species contains high levels of essential minerals such as calcium, magnesium, sodium, and potassium. Despite these nutritional benefits, the presence of considerable amounts of phytates (2059.96 ± 5.12 mg per 100 g of DM) poses potential health risks. Therefore, it is imperative to develop and apply appropriate processing methods to reduce these antinutritional factors effectively. [ABSTRACT FROM AUTHOR]

Antibiotic-resistant genes (ARGs) pose a significant threat to the global food transformation system. The increasing prevalence of ARGs in food has elicited apprehension about public health safety. The widespread dissemination of ARGs in food products, driven by the inappropriate use of antibiotics, presents significant adversity for the safety of emerging future food sources such as edible insects. As the world faces increasing challenges related to food security, climate change, and antibiotic resistance, edible insects offer a sustainable and resilient food source. The intriguing possibility of edible insects serving as a less conducive environment for ARGs compared to livestock warrants further exploration and investigation. In this recent work, we listed ARGs from edible insects detected so far by in vitro approaches and aimed to construct a fair comparison with ARGs from livestock based on relevant genes. We also presented our argument by analyzing the factors that might be responsible for ARG abundance in livestock vs. edible insects. Livestock and edible insects have diverse gut microbiota, and their diets differ with antibiotics. Consequently, their ARG abundance may vary as well. In addition, processed edible insects have lower levels of ARGs than raw ones. We hypothesize that edible insects could potentially contain a lower abundance of ARGs and exhibit a diminished ability to disseminate ARGs relative to livestock. A regulatory framework could help intercept the increasing prevalence of ARGs. Due diligence should also be taken when marketing edible insects for consumption. [ABSTRACT FROM AUTHOR]

Edible Insects (EIs) are an alternative source of bioactive compounds such as proteins or fatty acids and micronutrients as vitamins or minerals, thus showing potential to replace traditional foodstuffs in an economical and environmentally friendly way. Nonetheless, EIs can accumulate hazardous chemicals such as mycotoxins and heavy metals. The aim of the present study is to determine mycotoxins and heavy metal content in raw insect samples and those resulting products obtained after supercritical fluid extraction (SFE). Insect samples included Acheta domesticus (cricket) meal, Tenebrio molitor (mealworm) meal, Alphitobius diaperinus (buffalo worm), and Locusta migratoria (locust). For this purpose, a QuEChERS method followed by LC-MS/MS analysis was optimized with good results for the analysis of mycotoxins, principally Aflatoxins (AFs), Ochratoxin A (OTA), and Enniatins (ENNs). In contrast, heavy metals (As, Cd, Hg, Pb) were determined by Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The results obtained revealed that Locust was positive for AFG2 at a level of 115.5 μg/kg, and mealworm was only contaminated with OTA at 58.1 μg/kg. Emerging mycotoxins (ENNA, ENNA1, ENNB, and ENNB1) were detected at lower levels < 2.2 µg/Kg. Concerning heavy metals, limits exceeding regulation were detected for Cd in the insect species studied, with levels up to 219 μg/kg, and for Pb in crickets (100.3 μg/kg). Finally, the analysis of the post-extraction solids after SFE processing revealed that heavy metals remained in the resulting SFE cakes, while mycotoxins were detected at negligible levels (up to 1.3 µg/Kg). [ABSTRACT FROM AUTHOR]

Background: Due to environmental, health, and ethical concerns, more consumers are reducing their meat consumption or giving it up entirely. Plant protein is most often chosen as a sustainable source of protein. Still, recently, edible insects have been gaining popularity as a source of alternative protein with a better nutritional profile. However, there is no information on whether vegetarians can accept insects. Methods: An online survey was conducted with a sample of 790 vegetarians to address this gap. The findings of this survey are crucial in understanding the potential acceptance of insects in vegetarian diets. Results: We found that 13% of the respondents approve of using processed insect protein in vegetarian dishes. Moreover, 9% of the respondents declared that they had knowingly consumed insects before; of these, 42% of them found the taste of the insects to be neutral, 16% found it to be very good, and 25% found it to be good. The level of insect acceptance was influenced by the type of vegetarian diet and its duration of use. Furthermore, pesca-vegetarians and flexi-vegetarians were the most likely to eat insects for ecological reasons ( x ¯ = 3.54 ± 0.74; x ¯ = 3.00 ± 0.67, respectively). Conclusions: These findings do not eliminate the possibility of using edible insects in vegetarian diets but support their partial acceptance. [ABSTRACT FROM AUTHOR]

Cirina butyrospermi Vuillet (Lepidoptera: Attacidae) is an insect whose larvae feed only on shea leaves [Vitellaria paradoxa C.F. Gaertn. (Sapotaceae)]. The last larval stages (L4 and L5) of this insect are harvested and used as food and in a lesser extent, as feed in Southwest of Burkina Faso. However, the distribution and density of C. butyrospermi edible caterpillar have not yet been investigated in Southwest of Burkina Faso. The objective of this work is to evaluate the density and damage of shea caterpillars in the shea parklands located along the Koumbia-Dano environmental and ethnical transect, during three consecutive shea caterpillar seasons (2020, 2021 and 2022). The density of individuals/square meter of shea leaves of each of the five larval stages, including dead larvae, was evaluated on the sampled shea trees. The infestation rate and the severity of defoliation were also investigated. The density of edible larval stages (L4 and L5) ranged from 2.95 ± 3.35 to 29.50 ± 25.49 individuals/m2 of shea leaves according to the study sites and the year. The percentage of shea tree infested with caterpillars and the attack severity varied from 35.57 to 57.50% and from 8.71 to 25.50%, respectively, depending on the study sites and the year. Further investigation is necessary to determine the cause of the larvae mortality and the reasons for the heterogeneous distribution of C. butyrospermi along the transect. [ABSTRACT FROM AUTHOR]

Plant responses to damage by insectivorous herbivores are well-documented in mature leaves. The resulting herbivore-induced plant volatiles (HIPVs) protect the plant by attracting carnivorous arthropods and even some insectivorous vertebrates, to parasitize or consume the plant invaders. However, very little is known about plant production of HIPVs in developing buds, particularly when herbivorous insects are too small to be considered a prey item. It is additionally unclear whether plants respond differently to generalist and specialist chewing insects that overlap in distribution. Therefore, we compared HIPV production of Downy oak (Quercus pubescens Willd.) buds infested with freshly hatched caterpillars of Tortrix viridana (specialist) and Operophtera brumata (generalist), against uninfested buds. Of the compounds identified in both years of the experiment, we found that (Z)-hex-3-enyl acetate, (E)-β-ocimene, acetophenone, linalool, (E)-4,8-dimethyl-1,3,7-nonatriene (DMNT), methyl salicylate, α-copaene, α-humulene, (E)-caryophyllene, and (E,E)-α-farnesene appeared to be higher in infested buds compared to controls. We found no difference in HIPV production between the specialist and the generalist herbivores. Production of HIPVs was also associated with leaf damage, with higher HIPV production in more severely attacked buds. Thus, our study shows that oak trees already start responding to insect herbivory before leaves are developed, by producing compounds similar to those found in damaged mature leaves. Future work should focus on how Downy oak may benefit from initiating alarm cues at a time when carnivorous arthropods and insectivorous vertebrates are unable to use herbivorous insects as host or food. [ABSTRACT FROM AUTHOR]

Simple Summary: Food allergy in dogs, primarily triggered by proteins, results in symptoms in the skin and gastrointestinal system. This case study focused on a 5-year-old female beagle weighing 12.4 kg, diagnosed with a food allergy with gastrointestinal manifestations, to assess the efficacy of black soldier fly larva (BSFL) meal in controlling the condition. The protocol included two nutritionally very similar diets: the control diet, with poultry by-product meal; and the BSFL diet, completely substituting the poultry by-product meal with BSFL meal. After a 12-day adaptation period to the BSFL diet, the dog maintained an adequate fecal score and showed no gastrointestinal changes. A food challenge test with the control diet induced gastrointestinal manifestations, which were reversed within two days by reintroducing the BSFL diet. The BSFL meal may be a promising option, offering improvement in gastrointestinal symptoms in dogs with food allergies. It represents a viable, cost-effective, and beneficial alternative for dogs diagnosed with food allergies. Food allergy triggers an immune response to dietary proteins, resulting in food rejection and dermatological and gastrointestinal manifestations. The preferred therapies include diets with hydrolyzed proteins or unusual single-source proteins, with insect protein emerging as a promising option, with no reported allergic reactions in dogs with a food allergy. In this case study, the effects of including black soldier fly larva (BSFL) meal were observed in a 5-year-old spayed beagle previously diagnosed with a food allergy. The objective was to assess the potential of BSFL meal as an adjunct in treating a food allergy. As part of the protocol, two nutritionally very similar diets were used, differing only in the protein source: the control diet, with poultry by-product meal; and the BSFL diet, which completely replaced the poultry by-product meal. After a 12-day adaptation period to the BSFL diet, the dog showed no gastrointestinal changes, maintaining an adequate fecal score and no clinical signs of the disease. A challenge test with the control diet resulted in episodic gastrointestinal symptoms, which were reversed within two days by reintroducing the BSFL diet. The BSFL protein-based diet was effective in controlling the dog's clinical signs. [ABSTRACT FROM AUTHOR]

This text discusses the issue of excessive sodium in processed foods in the US and its negative impact on health, particularly for racial and ethnic minority groups. The US Food and Drug Administration (FDA) has taken steps to reduce sodium, including setting voluntary targets for the industry. Data from 2022 show that about 40% of the targets set in 2021 had already been reached or were close. The FDA has issued new voluntary sodium reduction targets, which, if achieved, would reduce sodium intake to about 2750 mg/day. The FDA's efforts are part of a broader initiative to reduce diet-related diseases and promote health equity. The text also includes research articles on various topics related to food science and technology, such as preserving the quality of winter jujubes and using d-allulose as a low-calorie alternative in sponge cake. These articles provide valuable insights for the food industry. [Extracted from the article]

Purpose: The aim of this article is to investigate attitudes and intentions towards consuming food products based on edible insects. Design/methodology/approach: In order to directly compare which statements (A. to F.) are more acceptable, a weighted average of the selected answers was calculated for each of them. The χ² statistic was used to examine whether there is a dependence between two nominal qualitative variables, and the Spearman's R rank correlation coefficients, which can be used for ordinal qualitative scales. Findings: The study revealed a low readiness to frequently consume food based on edible insects in the daily diet. Among respondents, curiosity turned out to be an important variable related to the decision to try a product based on edible insects. Interest in food containing an insect component due to additional health benefits was not a factor convincing the respondents to be more interested in this type of food. Taking into account the diversity of responses among respondents, the study revealed that women, people with secondary education, rural residents and people aged 18–24 mostly had a negative attitude towards the intention to consume edible insect-based food. People belonging to the groups: men, people with higher education, city residents and people over 24 years of age seem relatively open to the idea of trying and consuming food products containing edible insects. Research limitations/implications: There are some limitations to this study. The first is the use of a sample that is not representative and the results of the study cannot be generalized to the population. Another limitation is the fact that data was collected via the Internet, therefore, only users with access to the Internet and basic computer skills participated in the study. Practical implications: This study provides new insight into the acceptance and intention to consume novel foods based on edible insects before an unknown food product is introduced to the market. The results of this study contribute to the existing literature on the intention to consume innovative foods. Originality/value: The results of this study highlight the challenges associated with developing the edible insect market as well as the opportunity for education to help promote innovative edible insect-based products. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the presence of various elements in edible insect-based food products available for human consumption. Several products were analyzed using atomic spectroscopy, and descriptive statistical analysis was conducted with IBM SPSS Statistics 27. The results revealed the presence of elements such as arsenic, cadmium, copper, magnesium, nickel, silver, lead, tungsten, uranium, mercury, platinum, aluminum, beryllium, bismuth, lithium, antimony, and thallium. Significant differences were found based on product type, insect species, and country of origin. The findings underscore the need to assess each insect species for its potential as a food source, taking into account element bioaccumulation factors. A comprehensive, global approach is essential for ensuring the food safety of edible insects as a sustainable protein source. Further research is needed to address these safety concerns. [ABSTRACT FROM AUTHOR]

In this study, silver nanoparticles (AgNPs) were synthesized using a green method from an extract of the edible insect Oxya chinensis sinuosa (O_extract). The formation of AgNPs (O_AgNPs) was confirmed via UV–vis spectroscopy, and their stability was assessed using Turbiscan analysis. The size and morphology of the synthesized particles were characterized using transmission electron microscopy and field-emission scanning electron microscopy. Dynamic light scattering and zeta potential analyses further confirmed the size distribution and dispersion stability of the particles. The average particle size was 111.8 ± 1.5 nm, indicating relatively high stability. The synthesized O_AgNPs were further characterized using X-ray photoelectron spectroscopy (XPS), high-resolution X-ray diffraction (HR-XRD), and Fourier transform infrared (FTIR) spectroscopy. XPS analysis confirmed the chemical composition of the O_AgNP surface, whereas HR-XRD confirmed its crystallinity. FTIR analysis suggested that the O_extract plays a crucial role in the synthesis process. The antibacterial activity of the O_AgNPs was demonstrated using a disk diffusion assay, which revealed effective activity against common foodborne pathogens, including Salmonella Typhimurium, Escherichia coli, Staphylococcus aureus, and Bacillus cereus. O_AgNPs exhibited clear antibacterial activity, with inhibition zones of 15.08 ± 0.45 mm for S. Typhimurium, 15.03 ± 0.15 mm for E. coli, 15.24 ± 0.66 mm for S. aureus, and 13.30 ± 0.16 mm for B. cereus. These findings suggest that the O_AgNPs synthesized from the O_extract have potential for use as antibacterial agents against foodborne bacteria. [ABSTRACT FROM AUTHOR]

The red flour beetle, Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae), is a cosmopolitan and destructive external-infesting pest at many food facilities. The use of deltamethrin- and α-cypermethrin-incorporated long-lasting insecticide-incorporated netting (LLIN) has shown incredible promise for the management of stored product insects. However, it is unknown how LLIN deployed within food facilities may affect the long-term population dynamics of T. castaneum compared to populations where no LLIN is present. Exposure to LLIN has been shown to affect mortality in the current generation and decrease progeny production in the subsequent generation. Thus, we modeled the long-term population dynamics of T. castaneum at food facilities over 15 generations by incorporating realistic estimates for mortality and progeny reduction after contact with LLIN compared to baseline growth by the species. We parameterized the model with estimates from the literature and used a four-stage structured population (eggs, larvae, pupae, and adults). The model was implemented using the package popbio in R. Our models suggest that deploying LLIN led to significant population reductions based on the estimates of mortality and progeny reduction from prior work, whereas the baseline model exhibited exponential population growth. In addition, there were differences in the frequencies of each life stage under each scenario modeled. As a result, it appears deploying LLIN may contribute to the local extirpation of T. castaneum within as few as 15 generations. Our work contributes to a growing literature about the effectiveness of incorporating LLIN into existing pest management programs for managing stored product insects in food facilities. [ABSTRACT FROM AUTHOR]

Edible insects are considered among the most promising sustainable sources of protein to address the predicted deficiency of conventional food protein. Due to their nutritional and environmental benefits, there is an increasing interest in the ways insects could become part of the Western diet. Little is known about Greek consumers' attitudes toward the habit of consuming insects as food. This study provides insight into Greek consumers' preferences for insect-based food products. The data were collected through an online questionnaire (n = 1531). A two-step cluster analysis and a categorical regression were employed to classify the respondents into discernible clusters and determine the relationship between their socioeconomic characteristics and their willingness to adopt insect-based food products. Feelings of disgust and rejection were the predominant reactions to the concept of insects as food. The acceptance of novel foods derived from edible insects could be potentially enhanced by providing information regarding their positive effects, using familiar food products, and decreasing the insect's degree of visibility by employing processed forms. Finally, the categories of insect protein-enriched food products (bakery, meat, snacks) that Greek consumers are more likely to consume were revealed. Such findings may be useful for promoting strategies regarding consuming insect-based products. [ABSTRACT FROM AUTHOR]

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with yellow mealworm larvae (Tenebrio molitor L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30). The inclusion of TM in the cookie recipe increased the protein and fat content, improved the ratio of n-6/n-3 acids, and raised oleic acid levels while reducing palmitic acid. Oatmeal cookies were rich in K and P, and including TM significantly increased the content of most minerals, except for Mn and Na. The cookies held significant antioxidant capacity that increased as the concentration of TM increased due to hydrophilic antioxidants. Although lightness decreased with the increase in mealworm substitution, the yellowness, chroma, and hue angle remained similar for TM0 and TM10. The TM30 cookies were significantly darker and softer, which was further confirmed by panelists. The cookie formulation effectively masked the taste and smell of TM since there were no evident differences between the control and TM10 cookies. Cookies with TM30 received high enough ratings to be considered attractive if differentiated sensory characteristics are desired. [ABSTRACT FROM AUTHOR]

Meat delicatessen products, including pâtés, are important for consumers' daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés. [ABSTRACT FROM AUTHOR]

The increasing global population and consumer demand for protein pose a serious challenge to the provision of protein-rich diets. Insect farming has been suggested to have a lower environmental impact than conventional animal husbandry which makes insect consumption a more sustainable solution to meet the growing world population's protein requirements. However, there is a reluctancy in the adoption of insect protein especially in the Western diets as whole insect consumption is often met with disgust and resentment. To mitigate against the feeling of disgust and resentment, there have been suggestion to include insects as an ingredient in product development. However, for this to be successfully carried out, the techno-functional properties of insect protein need to be characterised. Therefore, the aim of this study was to isolate and characterise proteins from nine edible insect species. Protein was isolated from nine edible insect species and characterised in terms of the protein content and molecular weight distribution. As crickets are the most common insect food source, the functional characterisation (foaming and emulsification) of protein extracted from house cricket (HC) supernatant protein (SP) was investigated in comparison to commercial whey protein (WP) and pea protein isolate (PPI). The protein content of the buffalo worms and yellow meal worms was significantly (P = 0.000) higher than other insect species such as wild black ants, queen leaf cutter ants, and flying termites. The molecular weight distribution of the nine edible insect species varied from ~ 5 to 250 kDa. HC SP foaming capacity was fourfold and threefold higher than that of WP and PPI respectively. The emulsification potential of HC SP was 1.5 × higher than PPI. The HC protein extract shows promising potential for use in the food industry and represents a potential vehicle for the introduction of insect protein into the diet of societies that are not accustomed to eating insects. [ABSTRACT FROM AUTHOR]

Background: Insect-based food and feed are increasingly attracting attention. As a domesticated insect, the silkworm (Bombyx mori) has a highly nutritious pupa that can be easily raised in large quantities through large-scale farming, making it a highly promising source of food. The ratio of pupa to cocoon (RPC) refers to the proportion of the weight of the cocoon that is attributed to pupae, and is of significant value for edible utilization, as a higher RPC means a higher ratio of conversion of mulberry leaves to pupa. In silkworm production, there is a trade-off between RPC and cocoon shell ratiao(CSR), which refers the ratio of silk protein to the entire cocoon, during metamorphosis process. Understanding the genetic basis of this balance is crucial for breeding edible strains with a high RPC and further advancing its use as feed. Results: Using QTL-seq, we identified a quantitative trait locus (QTL) for the balance between RPC and CSR that is located on chromosome 11 and covers a 9,773,115-bp region. This locus is an artificial selection hot spot that contains ten non-overlapping genomic regions under selection that were involved in the domestication and genetic breeding processes. These regions include 17 genes, nine of which are highly expressed in the silk gland, which is a vital component in the trade-off between RPC and CSR. These genes are annotate with function related with epigenetic modifications and the regulation of DNA replication et al. We identified one and two single nucleotide polymorphisms (SNPs) in the exons of teh KWMTBOMO06541 and KWMTBOMO06485 genes that result in amino acid changes in the protein domains. These SNPs have been strongly selected for during the domestication process. The KWMTBOMO06485 gene encodes the Bombyx mori (Bm) tRNA methyltransferase (BmDnmt2) and its knockout results in a significant change in the trade-off between CSR and RPC in both sexes. Conclusions: Taken together, our results contribute to a better understanding of the genetic basis of RPC and CSR. The identified QTL and genes that affect RPC can be used for marker-assisted and genomic selection of silkworm strains with a high RPC. This will further enhance the production efficiency of silkworms and of closely-related insects for edible and feed purposes. [ABSTRACT FROM AUTHOR]

The soybean hawkmoth Clanis bilineata tsingtauica Mell (Lepidoptera, Sphingidae; CBT), as one of the main leaf-chewing pests of soybeans, has gained popularity as an edible insect in China recently due to its high nutritional value. However, high-quality genome of CBT remains unclear, which greatly limits further research. In the present study, we assembled a high-quality chromosome-level genome of CBT using PacBio HiFi reads and Hi-C technologies for the first time. The size of the assembled genome is 477.45 Mb with a contig N50 length of 17.43 Mb. After Hi-C scaffolding, the contigs were anchored to 29 chromosomes with a mapping rate of 99.61%. Benchmarking Universal Single-Copy Orthologues (BUSCO) completeness value is 99.49%. The genome contains 252.16 Mb of repeat elements and 14,214 protein-coding genes. In addition, chromosomal synteny analysis showed that the genome of CBT has a strong synteny with that of Manduca sexta. In conclusion, this high-quality genome provides an important resource for future studies of CBT and contributes to the development of integrated pest management strategies. [ABSTRACT FROM AUTHOR]

The use of edible insect protein in food products is contingent on their biological effects. Conventional protein extraction methods are not only time‐consuming and costly but also energy‐intensive. There is a need for alternative techniques that maintain the bioactivities of insect proteins and are environmentally sustainable. This study compares the health functionality of mealworm (Tenebrio molitor larvae) concentrates obtained by conventional methods—alkali and salt (MS) extraction—and nonconventional methods—enzyme (ME) and screw press (MP)—to enhance their applicability despite lower protein concentration. Overall, MP exhibited the highest essential amino acids content, whereas ME showed the highest in vitro digestibility, total phenolic contents, and antioxidant capacities among all the concentrates. ME also had a significant cell proliferative capacity at concentrations ≥500 µg/mL. MS significantly inhibited tumor necrosis factor‐alpha and interleukin‐1beta secretion in lipopolysaccharide‐treated Hep3B cells compared to other samples. As for anti‐hyperglycemia effects, treatment with MS and ME for 2 and 5 min significantly increased the p‐Akt/Akt ratio (MS, 1.34‐ and 1.61‐fold; ME, 2.26‐ and 2.70‐fold, respectively). In conclusion, enzyme treatment enhanced nutritional value and antioxidant capacity, whereas salt treatment potentially contributed to anti‐inflammatory and anti‐hyperglycemia activities. Hybrid extraction techniques combining conventional and nonconventional methods are suggested based on target applications, considering health benefits, environmental impact, costs, and efficiencies. Practical Application: Four mealworm protein extraction methods (alkali/salt/enzyme/screw press) were compared for their nutritional and biological properties. Alkali extraction enhanced protein content, enzyme treatment improved nutritional value and antioxidant capacity, and salt‐assisted extraction exhibited immunomodulatory effects in vitro. Notably, enzyme and salt treatments produced protein concentrates with significant antidiabetic and anti‐hyperglycemic properties. [ABSTRACT FROM AUTHOR]

Simple Summary: Simple Summary: Although protein-rich insect food is important for the development of birds, high-quality insect food is often limited in cities. However, plenty of insects are smashed on cars, and cars in parking areas might provide additional food resources for the urban birds. Using our own data as well as data provided by community science networks and Internet sources, we managed to retrieve 308 observations of birds collecting insects on car panels. Most observations considered the House Sparrow, followed by the White Wagtail and several species of corvids. The phenomenon was globally widespread. European bird species able to use the novel insect source were characterized by a larger residual brain size. There was also some indication that bird species using insects on cars had a larger number of feeding innovations, greater diet generalism, and longer times living in urbanized areas than birds not observed using insects on cars. Often these species are also resident and able to use food offered in feeding sites. We anticipate that more bird species will adopt this innovative foraging behavior in the future, as urban insect populations continue to decline, and cars increasingly become richer sources of insect food for the birds. Despite high-quality insect food being often restricted in cities, insects are important for the development of birds. Nonetheless, plenty of insects are smashed on cars, and they are available for those species that are able to use them. We used both our own data and community science and Internet sources for surveying global, national, and local data about birds using insects on cars. Our results contained a total of 308 observations of birds collecting insects on car panels, which indicated that 39 species used this food resource since 1928 in 33 countries. Most observations considered the House Sparrow, followed by the White Wagtail and several species of corvids. European urban bird species observed to use insects on cars had a larger residual brain size. There was also some indication that bird species using insects on cars had a larger number of innovations (i.e., production of novel behaviors), greater diet generalism, and longer times living in urbanized areas than birds not observed using insects on cars. Often these species are also resident and able to use food offered in feeding sites. We assume that more bird species will use insects on cars in the future, as urban insect populations continue to decline, and thereby insects on cars will increasingly become more important sources of food for urban birds. [ABSTRACT FROM AUTHOR]

A new approach to supplying foods and feeds that are high in protein has emerged in the form of insect farming. Insect‐farmed food may also serve as part of a sustainable diet for humans. The mealworm Tenebrio molitor L. (Coleoptera: Tenebrionidae) is the most widely consumed insect worldwide. In this study, 10 larval diets were tested in the laboratory to determine their suitability for mass‐feeding mealworms at 28 °C and 60–65% r.h., in a completely randomized design. Various larval diets had a significant impact on the biological features of T. molitor. The larvae, pupae, and adults were greater on diets containing wheat bran alone and wheat bran in combination with maize and porridge. Larval mortality was significantly higher (60.7%) on a diet with porridge alone, compared to a control diet, followed by diets with porridge in combination with barley (55.6%) or maize (50.6%). Sex ratio was also affected by the tested larval diets. Female hatch (65%) was higher than male hatch (35%) on diet containing wheat bran alone as compared to all other diets. The findings contribute to optimizing mealworm rearing practices for sustainable food production and promote the potential use of mealworms as a viable protein source – especially livestock diets based on mealworm reared on wheat bran show promise. [ABSTRACT FROM AUTHOR]

Objectives: Many nonhuman primate diets are dominated by plant foods, yet plant tissues are often poor sources of sodium—a necessary mineral for metabolism and health. Among primates, chimpanzees (Pan troglodytes), which are ripe fruit specialists, consume diverse animal, and plant resources. Insects have been proposed as a source of dietary sodium for chimpanzees, yet published data on sodium values for specific foods are limited. We assayed plants and insects commonly eaten by chimpanzees to assess their relative value as sodium sources. Materials and Methods: We used atomic absorption spectroscopy to determine sodium content of key plant foods and insects consumed by chimpanzees of Gombe National Park, Tanzania. Dietary contributions of plant and insect foods were calculated using feeding observational data. Results: On a dry matter basis, mean sodium value of plant foods (n = 83 samples; mean = 86 ppm, SD = 92 ppm) was significantly lower than insects (n = 12; mean = 1549 ppm, SD = 807 ppm) (Wilcoxon rank sum test: W = 975, p < 0.001). All plant values were below the suggested sodium requirement (2000 ppm) for captive primates. While values of assayed insects were variable, sodium content of two commonly consumed insect prey for Gombe chimpanzees (Macrotermes soldiers and Dorylus ants) were four to five times greater than the highest plant values and likely meet requirements. Discussion: We conclude that plant foods available to Gombe chimpanzees are generally poor sources of sodium while insects are important, perhaps critical, sources of sodium for this population. Research Highlights: Sodium is a critical micronutrient for metabolism and health, and studies increasingly highlight how primates meet their sodium requirements.Plant foods consumed by chimpanzees at Gombe National Park, Tanzania, are a poor source of sodium compared with insects.Insects are likely a critical source of sodium in this population. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to determine whether the lifestyles of young consumers (students) in Poland can influence their attitudes towards foods containing edible insects. Design/methodology/approach: The empirical survey was conducted via an online platform (CAWI) among 749 students in Poland in 2023. Findings: Most lifestyle determinants (commitment to learning, attention to the nutritional value of food, valuing the culinary traditions of the region of origin, health consciousness and physical activity) correlated positively with environmental concern in terms of willingness to eat food containing edible insects. Research limitations/implications: The research has certain limitations. Despite the large size of the study group, the results obtained are not representative and cannot be generalised to the Z population in Poland. Practical implications: The results of this study may prove beneficial in the development of strategies to enhance food security, particularly in the context of environmental protection. Social implications: The study contributes to the existing body of knowledge regarding the attitudes of young adults, commonly referred to as Generation Z, towards environmental care, food security concerns, and environmental sustainability. In doing so, it considers the influence of lifestyle variables. Originality/value: An investigation into the influence of younger consumers' lifestyles on their attitudes towards environmental care, food security concerns and environmental sustainability is of significant importance in the context of the future of entomophagy in Poland. [ABSTRACT FROM AUTHOR]

Purpose: The objective of this study was to determine whether the lifestyles of young consumers in Poland (Generation Z) are associated with their preferences regarding the attributes of foods with edible insects, and whether they can influence their willingness to consume new, innovative foods with edible insects. Design/methodology/approach: The empirical study was conducted by indirect interview method, via an online platform, among 749 students in Poland in 2023. Findings: Generation Z's acceptance of foods containing edible insects as a solution or support to the problem of finding new food ingredients with high nutritional value was correlated with pleasure orientation (among men), lack of attachment to the culinary traditions of the region of origin (among men and women), high nutritional value of food and high health awareness (among women). Research limitations/implications: The research has certain limitations. Despite the large size of the study group, the results obtained are not representative and cannot be generalised to the population of young adults (Generation Z) in Poland. Practical implications: Acceptance of new foods containing edible insects (fresh, frozen, dried, powdered e.g. meal) by young consumers (Generation Z) should be based on reliable information about their nutritional value and the possibility of satisfying their needs according to their lifestyle and perceived values. Social implications: The study effectively captured a range of lifestyle determinants, such as health awareness and its correlation with nutritional claims, pleasure orientation and its correlation with attractive taste and affordability (for men) and attractive appearance (for women). Originality/value: The research enriches the existing literature on entomophagy by highlighting the potential acceptability of insect-based foods among young adults, thereby contributing to broader discussions on sustainable food systems and environmental protection. This novel approach not only addresses current environmental and nutritional issues, but also provides a basis for future research and policy development aimed at improving food security and sustainability. [ABSTRACT FROM AUTHOR]

The objective of this study was to explore the impacts of various ultrasonic powers (0, 300, 500, 700, and 900 W) on the structure and functional attributes of the myofibrillar protein (MP) of Tenebrio molitor. As the ultrasonic intensity escalated, the extraction efficiency and yield of the MP rose, while the particle size and turbidity decreased correspondingly. The reduction in sulfhydryl group content and the increase in carbonyl group content both suggested that ultrasonic treatment promoted the oxidation of the MP to a certain extent, which was conducive to the formation of a denser and more stable gel network structure. This was also affirmed by SEM images. Additionally, the findings of intrinsic fluorescence and FTIR indicated that high-intensity ultrasound significantly altered the secondary structure of the protein. The unfolding of the MP exposed more amino acid residues, the α-helix decreased, and the β-helix improved, thereby resulting in a looser and more flexible conformation. Along with the structural alteration, the surface hydrophobicity and emulsification properties were also significantly enhanced. Besides that, SDS–PAGE demonstrated that the MP of T. molitor was primarily composed of myosin heavy chain (MHC), actin, myosin light chain (MLC), paramyosin, and tropomyosin. The aforementioned results confirmed that ultrasonic treatment could, to a certain extent, enhance the structure and function of mealworm MP, thereby providing a theoretical reference for the utilization of edible insect proteins in the future, deep-processing proteins produced by T. molitor, and the development of new technologies. [ABSTRACT FROM AUTHOR]

Methicillin-resistant Staphylococcus aureus (MRSA) has been included by the World Health Organization in its list of "priority pathogens" because of its widespread prevalence and the severity of the infections it causes. The role of food in infections caused by MRSA is unknown, although strains of this microorganism have been detected in various items for human consumption. In order to gain an overview of any possible role of food in MRSA infections, a review was undertaken of studies published between January 2001 and February 2024 relating to MRSA. These comprised research that focused on fish and shellfish, eggs and egg products, foods of vegetable origin, other foodstuffs (e.g., honey or edible insects), and drinking water. In most of these investigations, no prior enrichment was carried out when isolating strains. Three principal methods were used to confirm the presence of MRSA, namely amplification of the mecA gene by PCR, amplification of the mecA and the mecC genes by PCR, and disc diffusion techniques testing susceptibility to cefoxitin (30 μg) and oxacillin (1 μg). The great diversity of methods used for the determination of MRSA in foods and water makes comparison between these research works difficult. The prevalence of MRSA varied according to the food type considered, ranging between 0.0% and 100% (average 11.7 ± 20.3%) for fish and shellfish samples, between 0.0% and 11.0% (average 1.2 ± 3.5%) for egg and egg products, between 0.0% and 20.8% (average 2.5 ± 6.8%) for foods of vegetable origin, between 0.6% and 29.5% (average 28.2 ± 30.3%) for other foodstuffs, and between 0.0% and 36.7% (average 17.0 ± 14.0%) for drinking water. [ABSTRACT FROM AUTHOR]

Considering that the world's population is constantly increasing, there is a growing need to find sustainable alternative sources of animal proteins. In order to expand knowledge in this area and determine the direction of future research, the aim of this review was to provide information based on the currently available scientific literature on the edible insects as a potential sustainable source of animal proteins, both in terms of consumer acceptance, chemical composition, nutritional value, food safety, current legislation, welfare conditions and impact on the environment and ecosystem. Edible insects and their products are nutritionally valuable and healthy foods (high content of protein, essential fatty acids, fats and polyunsaturated fatty acids, vitamins and minerals) that have a number of beneficial properties for the human organism compared to conventional meat types. Insects do not differ from conventional meat types in terms of microbiological safety and spoilage. Potential consumer health hazards associated with the consumption of edible insects and their products include allergic reactions, pathogenic microorganisms (Staphylococcus aureus, Clostridium spp., Bacilus cereus, Vibrio spp. and Streptococcus spp.), viruses, parasites (Dicrocelium dendriticum, Entamoeba hystolitica, Giardia lamblia and Toxoplasma spp.), pesticide residues and toxic elements (cadmium, mercury, arsenic and lead). Compared to conventional rearing of farm animals, insect farming has a significantly lower impact on the environment (lower emission of greenhouse gases and ammonia, drastically smaller areas of land for rearing, smaller amounts of water, and easier, cheaper and simpler nutrition). However, there is no adequate legislation regarding insect welfare and safety and quality of edible insects and their products. Based on the available scientific literature, it can be concluded that edible insects have a great potential as a sustainable source of animal proteins.

Black soldier fly larvae (BSFL) are gaining attention as an alternative protein source in food and feed, promoting a circular economy, particularly in their dried form. In the literature, monitoring the behavior of larvae in a humid environment has not been established under different conditions of temperature and relative humidity as well as the quality of dried larvae is not always correlated to the conditions of drying. Therefore, this study comprehensively analyses the adsorption–desorption isotherms, drying kinetics, and subsequent quality changes of dried BSFL. Sorption isotherms were assessed at 40, 50, 60, and 70 °C using the gravimetric method, followed by mathematical modelling and determination of thermodynamic variables. Thin-layer drying kinetics were studied in a forced-air oven at the same temperatures, with a subsequent proximate analysis of the dried larvae. Among eight sorption isotherm models evaluated, the Peleg model provided the best fit, revealing type II sorption isotherms with an optimal storage water activity of 0.38. The Page model accurately described the drying kinetics of BSFL across all temperatures. Moisture diffusion coefficients ranged from 6.15 × 10–11 to 2.63 × 10–10 m2/s, with an activation energy of 48.66 kJ/mol. The dried larvae displayed impressive protein levels, varying from 39.67 ± 0.28% to 45.29 ± 0.07%, exceeding the minimum requirements set in the global insect production industry. Higher drying temperatures significantly impacted the proximate composition, reducing larvae quality. These findings underscore the potential of BSFL as a valuable protein source and enhance the understanding of their sorption behavior and quality attributes during drying. This study contributes to the optimization of drying conditions for improving the quality of BSFL as a sustainable protein alternative. [ABSTRACT FROM AUTHOR]

In recent years, edible insects have often been mentioned as new and innovative food items. Food identity, culture, and traditions are a strong justification and argument for food choices. In the present study, we collected, reviewed, and summarized the findings of published qualitative studies about the cultural aspects and the main barriers to the consumption of edible insects in different geographical regions of the world. While insects are extensively employed as a source of animal feed across numerous areas in Latin America, Asia, and Africa, there exists cultural reluctance in various regions, particularly in the Western world, hindering widespread acceptance. This cultural resistance plays a crucial role in shaping the acceptability and prioritization of utilizing insects as food. Cultural factors play an essential role in what? For example, the use of an insect species may be accepted by a region's population, but it is considered inedible in neighboring tribes. For example, In Iran, a type of cricket (mostly, Psalmocharias alhageos) is prevalent among local people in parts of Kerman Province and South Khorasan, while in other provinces, they do not consume it. The main obstacles to using insects for animal feed are customs and cultures, fear of consuming food, disgust, and disease risk factors. Therefore, there is a need for measures such as education, public policies, and cultural and marketing interventions that can lead to risk reduction, change of beliefs, cultural norms, and social acceptance. Despite persistent cultural barriers, there is a growing inclination towards altering cultural beliefs, resulting in increased acceptance and consumption of edible insects.

Abstract Edible insects are perceived as an incredible opportunity to mitigate the major challenge of sustainably producing healthy foods for a growing world population in the face of climate change uncertainties over the coming decade. In this study, we assessed the nutrient composition and sensory properties of Acheta domesticus, Apis mellifera, Gnathocera trivittata, Gryllotalpa africana, Imbrasia epimethea, Imbrasia oyemensis, Locusta migratoria, Macrotermes subhylanus, Nomadacris septemfasciata, Rhyncophorus phoenicis, Ruspolia differens and Rhynchophorus ferrugineus consumed in Eastern D. R. Congo. The investigated edible insects are highly appreciated and nutritious, with proteins (20.67–43.93 g/100 g) and fats (14.53–36.02 g/100 g) being the major macro-nutrients, proving their potential to improve diets through food enrichment. The high potassium (24–386.67 mg/100 g), sodium (152–257.82 mg/100 g), magnesium (32–64 mg/100 g), iron (5.3–16.13 mg/100 g), calcium (25–156.67 mg/100 g) and zinc (11–19.67 mg/100 g) content make the assessed edible insects a useful mineral-containing ingredient for preventing undernutrition in countries which are plagued by micronutrient deficiencies. A scatter plot of matrices and Pearson’s correlations between sensory attributes and nutritional composition showed a negative correlation (r = − 0.45) between protein and appearance. While no strong correlation was observed between nutritional attributes and sensory acceptance, a positive correlation was observed between potassium and aroma (r = 0.50), after-taste (r = 0.50) and acceptability (r = 0.52). Principal component analysis results indicated that the two axes accounted for up to 97.4% of the observed variability in the nutrient composition and sensory attributes of commonly consumed edible insects in the Eastern D. R. Congo. Given the significant delicacy and nutritional potential of edible insects highlighted in this paper, households can rely on the latter to meet their nutritional needs rather than conventional livestock, thus contributing to environmental and financial security through local business opportunities.

Abstract Background Although China has a long history of using insects as food and medicine and has developed numerous associated knowledge and practices, especially in its rural and mountainous areas, systematic surveys concerning this subject are limited. In-depth ethnobiological research is needed to compile a comprehensive database of edible and medicinal insects and record the associated knowledge of these food and medicinal resources. Methods Data on edible and medicinal insects and associated knowledge about them were collected by interviewing 216 local villagers in a mountainous territory in southeast Guangxi Zhuang Autonomous Region, China. Results Local villagers used at least 16 edible and 9 medicinal insects, of which 4 wasp species were used in both entomophagy and medicinal practices. Parapolybia varia, Polistes olivaceus, and Anomala chamaeleon were newly recorded edible insects in China. The wasps, Euconocephalus sp., Gryllotalpa orientalis, and Cyrtotrachelus longimanus, were preferred and culturally important edible insects. Populations of Euconocephalus sp. and G. orientalis were reported to have substantially decreased in recent years. Wasps and a bamboo bee were used to treat rheumatism, while cockroaches and antlions were used to treat common cold symptoms in infants. Insect-related knowledge was positively correlated with the interviewees’ age. Conclusions Villagers have accumulated considerable local and traditional knowledge of entomophagy and entomo-therapeutic practices. However, this knowledge is in danger of being lost, which highlights the urgent need to document this information. Edible insects enrich local diets, and a more sustainable supply (such as through insect farming) could maintain local entomophagy practices. Medicinal insects are a part of local folk medicine, and pharmacological and chemical techniques could be applied to identify various biologically active substances in these insects.

Background and objectives: The Mediterranean Diet (MD) has been recognized for its benefits for human health and sustainability for the planet, but it has considered not easy to reproduce in other populations. The United Nations Educational, Scientific and Cultural Organization (UNESCO) Chair on Health Education and Sustainable Development is fostering a research project (Planeterranea), aiming to identify a healthy dietary pattern based on local foods with the same MD features. The aim of our study is to develop a MD-based food pyramid for Asian populations. Methods: Asia was stratified into six areas according to pedo-climatic conditions. For each region a comprehensive scoping review of local crops and typical foods was conducted on several databases such as the US Department of Agriculture (USDA)'s database, the Food and Agriculture Organization of the United Nations (FAO) website, and PubMed, focusing on both plant-based and animal-based foods. Narrative review was then conducted on the identified foods to determine their nutritional composition and planetary health impact. Finally, the collected information was used to build up the Asian food pyramid with details for each respective region. Results: We proposed a food pyramid for Asian countries, guaranteeing the same nutritional intake and health benefits as MD, by considering dietary habits and typical foods of this population. From the bottom to the top, Asian fruits and vegetables present similar nutritional profile as those in MD. Whole grains (barley) may represent valid alternative to white rice. Sesame oil represents a source of unsaturated fats and an alternative to olive oil. Legumes (soybean), edible insects, mushrooms and algae, guarantee an adequate intake of plant-based proteins with a complete amino-acid profile and a low environmental impact with respect to animal-based ones. Conclusions: This work is a new insight of healthy and sustainable local food system based on MD principles for the Asian population. [ABSTRACT FROM AUTHOR]

Throughout history, various cultures have recognized the significance of insects and have integrated them into traditional medicinal practices. In addition to medicines, insects are garnering attention as a sustainable and nutritious dietary alternative. Although edible insects have long been recognized as food sources in many Asian cultures, recent scientific studies have highlighted their potential therapeutic benefits, particularly in the field of neuroprotection. This review explores insect-derived extracts and peptides, elucidating their neuroprotective potential. This review highlights the potential use of insects as a source of neuroprotective agents. Advancements in neuroprotection may find a key ally in insects as our understanding of the symbiotic relationship between insects and human health becomes more profound. [ABSTRACT FROM AUTHOR]

AbstractResearch on new food sources is a worldwide challenge due to the constant increase in the global population. In this scenario, insects and bug based products have been investigated as feasible food alternatives. They are nutritionally healthy and environmentally sustainable. Eating insects (entomophagy) or utilizing their macronutrients in food formulations can efficiently solve the demand for nutritious food. The benefits of insect-based foods are reported in the literature, mainly because they are viable sources of fat (∼38%) and proteins (∼68%). Fats and oils are recognized as essential nutrients in human nutrition, as they provide a concentrated source of energy and act as structural components of cell membranes and signaling pathways. The high levels of fats/oils of edible insects open the perspective in the food industry to be used as ingredients in the enrichment of several products, such as cookies, biscuits, butter, and margarine, among others, thus contributing to consumer acceptance. Insect fat/oil can be obtained using extraction techniques, such as solvent and supercritical CO2 methods. The method depends on the insect species, fat/oil yield, and process costs. Thus, this review aims to provide current information on the consumption, application, and extraction of edible insect oils. [ABSTRACT FROM AUTHOR]

Edible insects are characterized by their low environmental footprint compared with traditional sources of animal and plant proteins. This is due to the high feed conversion efficiency of edible insects. The black soldier fly (Hermetia illucens) larvae (BSFL) are one of the preferred candidates to be used as alternative sources of protein, due to their ability to add value to a wide range of organic and food waste streams. The ability of BSFL to convert organic matter into protein has resulted in a viable and sustainable ingredient to be utilized in animal feed or human food. BSFL have also been considered as key components of the circular economy due to their intrinsic characteristics and properties. The evaluation of the chemical composition, nutritive value, and functional properties of BSFL have been achieved by the utilization of traditional methods of analysis, although most of these procedures do not agree with the requirements of a circular economy due to their intrinsic characteristics (e.g., destructive, energy use, highly reactive reagents, etc.). Therefore, green analytical technologies have been evaluated, of which infrared (IR) spectroscopy has several advantages. This article reviews current and potential applications of IR spectroscopy combined with chemometrics to analyze the proximate composition, functional characteristics, and traceability of BSFL and frass samples. [ABSTRACT FROM AUTHOR]

Edible insects have been evaluated as an alternative and sustainable source of protein because of their nutritive and functional properties for humans and domestic animals. The objective of this study was to assess the use of chemometric [principal component analysis (PCA) and partial least squares (PLS)] combined with Rapid Visco Analyser (RVA) profiles to evaluate the addition of cricket powder (CKP) to chickpea (CPF) and flaxseed (FxF) flours. The results of this study showed that the addition of CKP powder to both CPF and FxF flours affects the pasting properties of the samples; in particular, a reduction in the peak (PV) and final viscosity (FV) was observed. The use of chemometric data techniques such as PCA and PLS regression allowed for a better interpretation of the RVA profiles. Both PCA and PLS regression allowed to qualitative and quantitatively identify the addition level of CKP powder to CPF and FxF flour samples. Differences in the PLS loadings associated with the RVA profile due to the addition of cricket powder were observed. The development of these methodologies will provide researchers and the food industry with better tools to both improve and monitor the quality of ingredients with functional properties as well as to further understand the use of insects as alternative sources of protein. [ABSTRACT FROM AUTHOR]

Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron. Edible insects vary in their iron content and may have heme or non-heme forms, depending on their diet. Edible insects have been proposed as a protein source that could address issues of food insecurity and malnutrition in low resource contexts; therefore, it is important to understand the bioavailability of iron from insect-based foods. In this study, we used Inductively Coupled Plasma and Mass Spectrometry (IPC-MS) and Caco-2 cell culture models to compare the soluble and bioavailable iron among five different lab-produced tempeh formulations featuring Tenebrio molitor (mealworm) with their non-fermented raw ingredient combinations. Finally, we compared the iron bioavailability of a mealworm tempeh with two sources of conventional beef (ground beef and sirloin steaks) and two commercially available plant-based meat alternatives. The results show that while plant-based meat alternatives had higher amounts of soluble iron, particularly in the Beyond Burger samples, the fermented mealworm-based tempeh had greater amounts of bioavailable iron than the other samples within the set. While all the samples presented varying degrees of iron bioavailability, all products within the sample set would be considered good sources of dietary iron. [ABSTRACT FROM AUTHOR]

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. [ABSTRACT FROM AUTHOR]

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source. [ABSTRACT FROM AUTHOR]

Considering Acheta domecticus flour's growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket (Acheta domesticus) flour during storage for 12 months under different storage temperatures (−18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR). The fatty acids content was determined, and dietary indicators were calculated. The acid value, peroxide value, and anisidine value were also determined, and differential scanning calorimetry was performed. The results obtained from spectroscopic analysis of Acheta domesticus flour were consistent with the biochemical data. During the 12-month period of flour storage, the storage temperature significantly influenced the percentage composition of identified groups of fatty acids and the values of all presented ratios and dietary indices. During storage at refrigerated temperatures (−18 °C and +4 °C), no changes were observed in the fatty acid content and dietary indices, indicating that refrigerated temperatures provide oxidative stability to flour during 12 months of storage. Samples stored at 20 °C had higher acid values (AV), peroxide values (PV), and anisidine values (p-AV) compared to samples stored at lower temperatures (4 °C and −18 °C). Simultaneously, an increase in SFA and MUFA, as well as a decrease in PUFA and UFA, was noted in samples stored at room temperature. Storing cricket flour at lower temperatures when the storage period will be more than 12 months is essential to restrict the occurrence of fat oxidation. Elevated temperatures and exposure to light have a notable effect in hastening oxidation mechanisms, reducing thermal resilience, and inducing more pronounced alterations in the quality of fats. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of killing (blanching and freezing) followed by culinary processing on the microbiological quality of Tenebrio molitor and Gryllus assimilis. These insects were subjected to starvation before killing, which does not ensure sufficient microbiological safety. Therefore, technological or culinary processing of insects is necessary before consumption. For the subsequent processing of insects, boiling, drying, roasting, and microwave treatment were used. Nine categories of microbiological parameters were selected as indicators of hygienic quality. All identification and enumeration were performed using ISO-compliant methods. The results showed that killing insects by blanching or freezing alone does not ensure sufficient microbiological quality, and therefore, further culinary processing is necessary. However, all subsequent culinary treatments applied in this study were able to reduce the microbial load significantly. [ABSTRACT FROM AUTHOR]

Summary: The use of insects as food is a hot topic today and the obtaining and comprehensive characterisation of insect meals is relevant since any scientific information represents progress towards the real use of these 'new foods'. Therefore, the objective of this study was to evaluate the chemical composition of flours obtained from Sphenarium purpurascens Ch. and Nauphoeta cinerea, identify the main components and know their functional properties and thermal profile in flours and their mixtures to establish their potential applications as ingredients in the food and feed industry. The results revealed that flours and their mixtures can be used to increase the nutritional value of foods, especially thanks to their high protein content (35%–38%); in addition, their potential uses are numerous and range from baking, snacks, drinks and meat substitutes thanks to their techno‐functional and thermal properties. Regarding the thermal profile, this study presents results above 250 °C that have not been reported before for these insects and relate to the decomposition of acetylglucosamine units and the evaporation of low molecular weight volatile products that have not been reported for the flours of these insects. This study represents an advance in terms of the use of insects, pending attention to issues such as innocuity. [ABSTRACT FROM AUTHOR]

The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD) and 90 °C (90CD) and freeze-drying (FD), on the drying kinetics, physical characteristics (water activity, color), chemical characteristics (chemical composition, amino acid profile, oil properties, total polyphenol content and antioxidant activity, mineral composition, FTIR), and presence of hazards (allergens, microorganisms) of blanched yellow mealworm larvae. The freeze-drying process results in greater lightness and reduced moisture content and water activity. The study demonstrated that the freeze-dried insects exhibited lower contents of protein and essential amino acids as compared to the convective-dried insects. The lowest content of total polyphenols was found in the freeze-dried yellow mealworm larvae; however, the highest antioxidant activity was determined for those insects. Although the oil isolated from the freeze-dried insects exhibited the lowest acid and peroxide values, it proved to have the lowest PUFA content and oxidative stability. All the samples met the microbiological criteria for dried insects. The results of the study demonstrate that a high temperature during the CD method does not result in the anticipated undesirable changes. It appears that freeze-drying is not the optimal method for preserving the nutritional value of insects, particularly with regard to the quality of protein and oil. [ABSTRACT FROM AUTHOR]