Beyond Human Nutrition of Edible Insects: Health Benefits and Safety Aspects

Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition

The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models. Nutritionally, insects provide high-quality protein, essential amino acids, and beneficial fats, making them valuable to human diets. Despite these benefits, this review emphasizes the need for comprehensive regulatory frameworks to ensure food safety, manage potential allergenicity, and mitigate contamination risks from pathogens and environmental toxins. Additionally, developing innovative processing technologies can enhance the palatability and marketability of insect-based products, promoting consumer acceptance. This review concludes that with appropriate regulatory support and technological advancements, insect-based proteins have the potential to significantly contribute to global food security and sustainability efforts.

Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm

The domestic silkworm, Bombyx mori, has been widely used in silk production for centuries. It is also used as a bioreactor by the textile and pharmaceutical industries to mass produce recombinant bioactive proteins containing silk-based materials. Furthermore, silkworms are well-known as a source of food and have also been orally administered to prevent and treat several human disorders. In this study, we aimed to investigate the inherent bio-physicochemical properties of edible silkworms to accurately evaluate their clinical and nutritional potential. We prepared raw powder from whole larvae of silkworm. The yield rate of the powder derived from dried larvae was almost 100% (98.1-99.1% in replicates). As "percentage yield" translates to "Budomari" in Japanese, this raw powder was named "B100rw." We further prepared B100dn that was denatured through autoclaving. Thereafter, we examined whether B100rw sustained the original bio-physicochemical properties by comparing it with B100dn. There was no significant difference in nutritional content between B100rw and B100dn. B100rw contained proteins derived from silkworm larvae and mulberry leaves, whereas the proteins of B100dn were mostly degraded. On measuring the enzymatic activity of both powders using trehalase as an indicator enzyme, B100rw was found to maintain trehalase activity. B100rw also maintained a random coil conformation, similar to that of liquid silk. This suggested that B100rw sustained the unique bio-physicochemical properties of living larvae. These findings may facilitate the development of novel food products or orally administered vaccines.

Structure information analysis and relative content determination of protein and chitin from yellow mealworm larvae using Raman spectroscopy

Insect protein extract is one of the high-quality protein sources and is frequently viewed as a potential nutrition alternative. However, a more precise method for protein measurement is still needed due to protein overestimation by the Kjeldahl method due to the presence of a large amount of chitin in insects. Therefore, we demonstrated the monitoring of chitin and protein extracted from yellow mealworm larvae through the information on molecular vibration obtained using Raman spectroscopy and infrared (IR) spectroscopy. The NH vibration at 3475 cm-1 is the characteristic peak of chitin in defatted product observed in the Raman spectra. The nitrogen-to-protein conversion factor in protein extracted from larvae by the Raman method was determined based on the NH vibration and found to be 5.66 ± 0.01. We also compared these experimental data to theoretical Raman and IR spectra and determined the possible reasons for why nitrogen elements in chitin affect the determination of protein content. The method of sequentially removing fat and protein could provide more accurate quantification of protein and chitin. Raman spectroscopy is feasible for various types of insects with high chitin content. Compared with the Kjeldahl method, the Raman method is a faster and more accurate measurement method. Moreover, it provides the content of impurities, purity, and structural information.

Integrating Wireless Remote Sensing and Sensors for Monitoring Pesticide Pollution in Surface and Groundwater

Water constitutes an indispensable resource crucial for the sustenance of humanity, as it plays an integral role in various sectors such as agriculture, industrial processes, and domestic consumption. Even though water covers 71% of the global land surface, governments have been grappling with the challenge of ensuring the provision of safe water for domestic use. A contributing factor to this situation is the persistent contamination of available water sources rendering them unfit for human consumption. A common contaminant, pesticides are not frequently tested for despite their serious effects on biodiversity. Pesticide determination in water quality assessment is a challenging task because the procedures involved in the extraction and detection are complex. This reduces their popularity in many monitoring campaigns despite their harmful effects. If the existing methods of pesticide analysis are adapted by leveraging new technologies, then information concerning their presence in water ecosystems can be exposed. Furthermore, beyond the advantages conferred by the integration of wireless sensor networks (WSNs), the Internet of Things (IoT), Machine Learning (ML), and big data analytics, a notable outcome is the attainment of a heightened degree of granularity in the information of water ecosystems. This paper discusses methods of pesticide detection in water, emphasizing the possible use of electrochemical sensors, biosensors, and paper-based sensors in wireless sensing. It also explores the application of WSNs in water, the IoT, computing models, ML, and big data analytics, and their potential for integration as technologies useful for pesticide monitoring in water.

Microorganisms and Their Importance in the Food Industry: Safety, Quality and Health Properties

Microorganisms can play an important role in food production, especially through fermentation processes [...].

Could insects be an alternative food source? A comprehensive review

According to the United Nations, more than 800 million people are exposed to starvation. It is predicted that the world population will face much more serious starvation for reasons such as global warming, diseases, economic problems, rapid urbanization, and destruction of agricultural areas and water resources. Thus, there are significant hesitations about the sustainability of food resources, and the search for alternative food sources has increased. One of the leading alternative food sources is insects. Although the use of edible insects has been accepted in some areas of the world, entomophagy is not preferred in some countries due to sociocultural conditions, health concerns, neophobia, and entomophobia. Many people do not accept the direct consumption of raw insects, but insects can be transformed into more preferred forms by using different cooking techniques. Some ground edible insects are satisfactory in terms of nutritional value and have a reasonable level of acceptability when added to products such as bread, tortilla, and pasta in varying percentages. The world market value of edible insects was estimated to be US$3.2 million in 2021 and US$17.6 billion in 2032. In this review, the current and future situation of insects as an alternative food source is comprehensively discussed.

Edible insects as a source of biopeptides and their role in immunonutrition

Many edible insect species are attracting the attention of the food industry and consumers in Western societies due to their high content and quality of protein, and consequently, the potential to be used as a more environmentally friendly dietary source could be beneficial for humans. On the other hand, prevention of inflammatory diseases using nutritional interventions is currently being proposed as a sustainable and cost-effective strategy to improve people's health. In this regard, finding bioactive compounds such as peptides with anti-inflammatory properties from sustainable sources (e.g., edible insects) is one area of particular interest, which might have a relevant role in immunonutrition. This review aims to summarize the recent literature on the discovery of immunomodulatory peptides through in vitro studies from edible insects, as well as to describe cell-based assays aiming to prove their bioactivity. On top of that, in vivo studies (i.e., animal and human), although scarce, have been mentioned in relation to the topic. In addition, the challenges and future perspectives related to edible-insect peptides and their role in immunonutrition are discussed. The amount of literature aiming to demonstrate the potential immunomodulatory activity of edible-insect peptides is scarce but promising. Different approaches have been employed, especially cell assays and animal studies employing insect meal as supplementation in the diet. Insects such as Tenebrio molitor or Gryllodes sigillatus are some of the most studied and have demonstrated to contain bioactive peptides. Further investigations, mostly with humans, are needed in order to clearly state that peptides from edible insects may contribute to the modulation of the immune system.

Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source

The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves and can offer an alternative to traditional cereals, while providing the body with many valuable nutrients of comparable quality to those found in meat and fish. The aim of this study was to investigate the possibility of using cricket powder as a substitute for wheat flour in the production of bread. The physicochemical properties of cricket powder were evaluated in comparison to wheat flour. As a result of technological studies, bread compositions with 5%, 10% and 15% replacements of wheat flour by cricket powder were designed and their quality characteristics (physicochemical, sensory and microbiological) were evaluated. Cricket powder was characterised by a higher protein (63% vs. 13.5%) and fat (16.3% vs. 1.16%) content and a lower carbohydrate (9.8% vs. 66%) and fibre (7.8% vs. 9.5%) content as compared to wheat flour. The tested preparations had a similar pH (6.9 and 6.8, respectively, for cricket powder and flour) and fat absorption capacity (0.14 vs. 0.27 g oil/g powder, respectively, for cricket powder and flour) but different water holding capacities and completely different colour parameters. All breads had good microbiological quality after baking and during 7 days of storage. In instrumental tests, the 10 and 15% replacements of wheat flour by cricket powder affected the darker colour of the breads and caused a significant increase in the hardness of the breads. The research has shown that the optimal level of replacement, which does not significantly affect the physiochemical and sensory characteristics, is 5% cricket powder in the bread recipe. Considering the results obtained and the fact that insects provide a sufficient supply of energy and protein in the human diet, are a source of fibre, vitamins and micronutrients, and have a high content of monounsaturated and polyunsaturated fatty acids, the suitability of cricket powder for protein enrichment of bakery products is confirmed.

Inhibition of receptor activator of nuclear factor kappa-B ligand-mediated osteoclast differentiation and bone resorption by Gryllus bimaculatus extract: An in vitro study

Excessive bone-resorbing osteoclast activity during bone remodeling is a major feature of bone diseases, such as osteoporosis. Therefore, the inhibition of osteoclast formation and bone resorption can be an effective therapeutic target for various bone diseases. Gryllus biomaculatus (GB) has recently been approved as an alternative food source because of its high nutritional value and environmental sustainability. Traditionally, GB has been known to have various pharmacological properties, including antipyretic and blood pressure-lowering activity, and it has recently been reported to have various biological activities, including protective effects against inflammation, oxidative stress, insulin resistance, and alcohol-induced liver injury. However, the effect of GB on osteoclast differentiation and bone metabolism has not yet been demonstrated. In this study, we confirmed the inhibitory effect of GB extract (GBE) on the receptor activator of nuclear factor-κB ligand (RANKL)-induced osteoclast formation. To determine the effect of GBE on RANKL-induced osteoclast differentiation and function, we performed TRAP and F-actin staining, as well as a bone-resorbing assay. The intracellular mechanisms of GBE responsible for the regulation of osteoclastogenesis were revealed by Western blot analysis and quantitative real-time polymerase chain reaction. We investigated the relationship between GBE and expression of osteoclast-specific molecules to further elucidate the underlying mechanisms. It was found that GBE significantly suppressed osteoclastogenesis by decreasing the phosphorylation of Akt, p38, JNK, and ERK, as well as Btk-PLCγ2 signaling, in pathways involved in early osteoclastogenesis as well as through the subsequent suppression of c-Fos, NFATc1, and osteoclastogenesis-specific marker genes. Additionally, GBE inhibited the formation of F-actin ring-positive osteoclasts and bone resorption activity of mature osteoclasts. Our findings suggest that GBE is a potential functional food and therapeutic candidate for bone diseases involving osteoclasts.

Concentration- and Time-Dependent Dietary Exposure to Graphene Oxide and Silver Nanoparticles: Effects on Food Consumption and Assimilation, Digestive Enzyme Activities, and Body Mass in Acheta domesticus

The advancement of nanotechnology poses a real risk of insect exposure to nanoparticles (NPs) that can enter the digestive system through contaminated food or nanopesticides. This study examines whether the exposure of model insect species-Acheta domesticus-to increasing graphene oxide (GO) and silver nanoparticle (AgNP) concentrations (2, 20, and 200 ppm and 4, 40, and 400 ppm, respectively) could change its digestive functions: enzymes' activities, food consumption, and assimilation. We noticed more pronounced alterations following exposure to AgNPs than to GO. They included increased activity of α-amylase, α-glucosidase, and lipase but inhibited protease activity. Prolonged exposure to higher concentrations of AgNPs resulted in a significantly decreased food consumption and changed assimilation compared with the control in adult crickets. A increase in body weight was observed in the insects from the Ag4 group and a decrease in body weight or no effects were observed in crickets from the Ag40 and Ag400 groups (i.e., 4, 40, or 400 ppm of AgNPs, respectively), suggesting that even a moderate disturbance in nutrient and energy availability may affect the body weight of an organism and its overall condition. This study underscores the intricate interplay between NPs and digestive enzymes, emphasizing the need for further investigation to comprehend the underlying mechanisms and consequences of these interactions.

The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland

Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.

Insects as Valuable Sources of Protein and Peptides: Production, Functional Properties, and Challenges

As the global population approaches 10 billion by 2050, the critical need to ensure food security becomes increasingly pronounced. In response to the urgent problems posed by global population growth, our study adds to the growing body of knowledge in the field of alternative proteins, entomophagy, insect-based bioactive proteolysates, and peptides. It also provides novel insights with essential outcomes for guaranteeing a safe and sustainable food supply in the face of rising global population demands. These results offer insightful information to researchers and policymakers tackling the intricate relationship between population expansion and food supplies. Unfortunately, conventional agricultural practices are proving insufficient in meeting these demands. Pursuing alternative proteins and eco-friendly food production methods has gained urgency, embracing plant-based proteins, cultivated meat, fermentation, and precision agriculture. In this context, insect farming emerges as a promising strategy to upcycle agri-food waste into nutritious protein and fat, meeting diverse nutritional needs sustainably. A thorough analysis was conducted to evaluate the viability of insect farming, investigate insect nutrition, and review the techniques and functional properties of protein isolation. A review of peptide generation from insects was conducted, covering issues related to hydrolysate production, protein extraction, and peptide identification. The study addresses the nutritional value and global entomophagy habits to elucidate the potential of insects as sources of peptides and protein. This inquiry covers protein and hydrolysate production, highlighting techniques and bioactive peptides. Functional properties of insect proteins' solubility, emulsification, foaming, gelation, water-holding, and oil absorption are investigated. Furthermore, sensory aspects of insect-fortified foods as well as challenges, including Halal and Kosher considerations, are explored across applications. Our review underscores insects' promise as sustainable protein and peptide contributors, offering recommendations for further research to unlock their full potential.

Protaetia brevitarsis Extract Attenuates RANKL-Induced Osteoclastogenesis by Inhibiting the JNK/NF-κB/PLCγ2 Signaling Pathway

Protaetia brevitarsis (PB)-derived bioactive substances have been used as food and medicine in many Asian countries because of their antioxidant, antidiabetic, anti-cancer, and hepatoprotective properties. However, the effect of PB extracts (PBE) on osteoclast differentiation is unclear. In this study, we investigated the effect of PBE on RANKL-induced osteoclastogenesis in mouse bone marrow-derived macrophages (BMMs). To investigate the cytotoxicity of PBE, the viability of BMMs was confirmed via MTT assay. Tartrate-resistant acid phosphatase (TRAP) staining and pit assays were performed to confirm the inhibitory effect of PBE on osteoclast differentiation and bone resorption. The expression levels of osteoclast differentiation-related genes and proteins were evaluated using quantitative real-time PCR and Western blotting. PBE attenuated osteoclastogenesis in BMMs in TRAP and pit assays without cytotoxicity. The expression levels of osteoclast marker genes and proteins induced by RANKL were decreased after PBE treatment. PBE suppressed osteoclastogenesis by inhibiting the RANKL-induced activated JNK/NF-κB/PLCγ2 signaling pathway and the expression of NFATc1 and c-Fos. Collectively, these results suggest that PBE could be a potential therapeutic strategy or functional product for osteoclast-related bone disease.

Effects of Insect Consumption on Human Health: A Systematic Review of Human Studies

Insects have been consumed as food in diverse cultures worldwide, gaining recognition as a sustainable and nutritious food source. This systematic review aims to update information on the impact of insect consumption on human health based on human randomized controlled trials (RCTs) and allergenicity assessment studies. Following PRISMA guidelines, studies published in the last 10 years were analyzed. From one-thousand and sixty-three retrieved references, nine RCTs and five allergenicity studies were analyzed. Post-prandial amino acid levels increased after insect protein consumption. In comparison with other protein sources, insect protein showed no significant differences in the area under the curve (AUC) values for essential amino acids but tended to have lower peaks and peak later. In terms of muscle protein synthesis, there were no significant differences between insect protein and other protein sources. Glucose levels did not differ; however, insulin levels were lower after the consumption of insect-based products. The effects on inflammatory markers and microbiota composition were inconclusive and the studies did not show significant effects on appetite regulation. Allergenicity assessments revealed a sensitisation and cross-reactivity between insect allergens and known allergens. A partial reduction of cross-allergenicity was observed via thermal processing. Insect protein is an adequate protein source with promising health benefits; however, further research is needed to fully understand its potential and optimise its inclusion into the human diet.

Sustainable Nonfarm Approaches to Achieve Zero Hunger and Its Unveiled Reality

Millions of people worldwide are deprived of sufficient, safe, and nutritious food required for an everyday and healthy life. The hunger crisis is worsening over time, even though many attempts have been made to minimize it. Increasing world population and competition for natural resources, climate change, natural disasters, urbanization, poverty, and illiteracy are the main causes that need to be addressed to reduce the hunger crisis. Various nonfarm technologies are being used to eradicate hunger but their long-term impact on the environment should also be considered. The real sustainability of several novel technologies being implemented to deal with hunger is an issue to tackle. This paper discusses the potential applications of storage facilities, underutilized crops, waste valorization, food preservation, nutritionally enriched novel food products, and technological advancement in food processing to achieve zero hunger. An attempt has also been made to address the sustainability of various nonfarm technology utilized to minimize the global hunger crisis.

A global perspective on a new paradigm shift in bio-based meat alternatives for healthy diet

A meat analogue is a casserole in which the primary ingredient is something other than meat. It goes by various other names, such as meat substitute, fake meat, alternative meat, and imitation meat. Consumers growing interest in improving their diets and the future of the planet have contributed to the move towards meat substitutes. This change is due to the growing popularity of low-fat and low-calorie diets, the rise of flexitarians, the spread of animal diseases, the loss of natural resources, and the need to cut down on carbon emissions, which lead to greenhouse effects. Plant-based meat, cultured meat, algal protein-based meat, and insect-based meat substitutes are available on the market with qualities like appearance and flavor similar to those of traditional meat. Novel ingredients like mycoprotein and soybean leg haemoglobin are mixed in with the more traditional soy proteins, cereals, green peas, etc. Plant-based meat is currently more popular in the West, but the growing interest in this product in Asian markets indicates the industry in this region will expand rapidly in the near future. Future growth in the food sector can be anticipated from technologies like lab-grown meat and its equivalents that do not require livestock breeding. Insect-based products also hold great potential as a new source of protein for human consumption. However, product safety and quality should be considered along with other factors such as marketability and affordability.

Insects as food and medicine: a sustainable solution for global health and environmental challenges

Insects are a significant source of food for millions of people worldwide. Since ancient times, insects in medicine have been contributing to the treatment of diseases in humans and animals. Compared to conventional animal farming, the production of insects for food and feed generates significantly less greenhouse gas emissions and uses considerably less land. Edible insects provide many ecosystem services, including pollination, environmental health monitoring, and the decomposition of organic waste materials. Some wild edible insects are pests of cash crops. Thus, harvesting and consuming edible insect pests as food and utilizing them for therapeutic purposes could be a significant progress in the biological control of insect pests. Our review discusses the contribution of edible insects to food and nutritional security. It highlights therapeutic uses of insects and recommends ways to ensure a sustainable insect diet. We stress that the design and implementation of guidelines for producing, harvesting, processing, and consuming edible insects must be prioritized to ensure safe and sustainable use.

Nudging Consumer Behavior with Social Marketing in Portugal: Can Perception Have an Influence over Trying Insect-Based Food?

Social marketing campaigns are widely used to inform, educate, communicate, and promote healthy behaviors that add benefits to the individual, but also to society and the environment. Considering the low cost and high quality of insect-based food, this research aims to identify the main factors which can be used by social marketing campaigns to help people to try new foods, such as insect-based food. Although it is considered an important alternative to protein, there are a few countries that have not experienced it. In many Western countries, insect-based food is perceived as being disgusting. Neophobia is also a barrier to trying these foods. The main goal is to analyze if social marketing campaigns might influence perception (familiarity, preparation, visual, and information). Our model proves this assumption because we obtained high path coefficients, indicating that perception influences social beliefs, individual beliefs, and consumption intention. Thus, they will increase the consumption intention.

Mycotoxins on edible insects: Should we be worried?

Edible insects are a solid alternative to meet the growing demand for animal protein. However, there are doubts regarding the safety of insect consumption. Mycotoxins are substances of concern for food safety, as they may cause harmful effects on the human organism and accumulate in the tissues of some animals. This study focuses on the characteristics of the main mycotoxins, the mitigation of human consumption of contaminated insects, and the effects of mycotoxins on insect metabolism. To date, studies reported the interaction of the mycotoxins aflatoxin B1, ochratoxin A, zearalenone, deoxynivalenol, fumonisin B1, and T-2, isolated or combined, in three insect species from Coleoptera and one from Diptera order. The use of rearing substrates with low mycotoxin contamination did not reduce the survival and development of insects. Fasting practices and replacing contaminated substrate with a decontaminated one decreased the concentration of mycotoxins in insects. There is no evidence that mycotoxins accumulate in the tissues of the insects' larvae. Coleoptera species showed high excretion capacity, while Hermetia illucens had a lower excretion capacity of ochratoxin A, zearalenone, and deoxynivalenol. Thus, a substrate with low mycotoxin contamination could be used for raising edible insects, particularly from the Coleoptera order.