Minerals in edible insects:a review of content and potential for sustainable sourcing

In response to the rapid increase in world population and subsequent demands for food,edible insects represent an alternative food source for humans that is rich in proteins,amino acids and minerals.Entomophagy is a tradition in many countries including China and Thailand,and edible insects have attracted a lot of attention in Western World due to their suitable nutrient composition,high mineral content(e.g.,Fe,Zn,Ca,Mg)and potential use as a supplement in human diet.In this study,we surveyed mineral content in seven insect orders and 67 species of mass produced and wild-harvested edible insects.The total content of essential elements in edible insects was very high in Tenebrio molitor,Bombyx mori,and Zonocerus variegatus.The heavy metal content(summarized for eight species)was below the maximum limit allowed for safe consumption.Sustainable supply of minerals derived from insect biomass is complicated due to the high variations of mineral content in insects and the potential of its change due to processing.

Edible insects in China： Utilization and prospects

The use of edible insects has a long history in China, where they have been consumed for more than 2000 years. In general, the level of acceptance is high for the consumption of insects in China. Many studies on edible insects have been conducted in the last 20 years, and the scope of the research includes the culture ofentomophagy and the identification, nutritional value, farming and breeding of edible insects, in addition to food production and safety. Currently, 324 species of insects from 11 orders are documented that are either edible or associated with entomophagy in China, which include the common edible species, some less commonly consumed species and some medicinal insects. How- ever, only approximately 10 to 20 types of insects are regularly consumed. The nutritional values for 174 species are available in China, including edible, feed and medicinal species. Although the nutritional values vary among species, all the insects examined contain pro- tein, fat, vitamins and minerals at levels that meet human nutritional requirements. Edible insects were, and continue to be, consumed by different ethnic groups in many parts of China. People directly consume insects or food products made from insects. The processing of products from insect protein powder, oil and chitin, and the development of healthcare foods has been studied in China. People also consume insects indirectly by eating livestock that were fed insects, which may be a more acceptable pathway to use insects in human diets. Although limited, the data on the food safety of insects indicate that insects are safe for food or feed. Incidences of allergic reactions after consuming silkworm pupae, cicadas and crickets have been reported in China. Insect farming is a unique breeding industry in rural China and is a source of income for local people. Insects are reared and bred for human food, medicine and animal feed using two approaches in China： the insects are either fully domesticated and reared completely in captivity or are partially raised in cap- tivity, and the insect habitat is manipulated to increase production. Depending on the type of relationship the insect has with humans, plants and the environment, different farming strategies are used. The social and scientific communities must work together to promote the use of insects as food and feed.

Edible insects as a means to address global malnutrition and food insecurity issues

Although unconventional in the USA,entomophagy,or the practice of consuming insects,can provide a nutritious relief to many malnourished people in developing countries.Edible insects are part of numerous traditional diets found in over 113 countries,including those in Asia,Africa,and South America.Currently,there are 2 billion people consuming over 2000 recorded edible insects.Many of these worldwide insects contain amounts of protein,fat,vitamins,and minerals comparable to commonly eaten livestock.With the popularity of crickets in both developing and developed countries and the nutrient density of locusts,these insects were of particular interest.Rice flour,made from a major food crop around the world,was used as an effective vehicle to deliver these insect ingredients.The use of inexpensive single-screw cold-forming extrusion technology,due to its capability of high production rate yet low capital and operating costs,was employed in making insect-fortified products.The feasibility of incorporating edible insect flours from cricket and locust in an extruded rice product has been demonstrated to be successful with acceptable shelf stability and sensory characteristics.Nutritionally,the insect rice products developed were energy dense(high fat content)and as an excellent source of protein.They also contained considerable amounts of dietary fibre and iron.Sensory evaluations involving 120 untrained panelists-suggested cricket formulations were well accepted compared with locust formulations.There is a positive outlook on the overall acceptance of entomphagy even in developed countries.As a staple food providing 20%of the world’s dietary energy and consumed by over 1 billion people,rice is an ideal vehicle to deliver nutrients carried by edible insects.The incorporation of insect flours in processed foods such as extruded rice products can greatly promote the consumer acceptance by disguising the‘yuck’factor associated with intact insects.

Edible insects as future food:chances and challenges

The consumption of insects(entomophagy)has recently attracted global attention for health reasons as well as environmental and economic benefits.Achieving environmentally sustainable food security is currently one of the biggest global challenges.A wide range of edible insect species,with their high contents in protein,fat,minerals,vitamins and fiber,can play a significant role in addressing food insecurity.Advantages of entomophagy include a high feed-conversion efficiency of insects and the rearing on organic side streams,adding value to waste and decreasing environmental contamination.Compared to cattle raising,insects emit relatively few greenhouse gases and little ammonia and require significantly less land and water.The nutritional quality of edible insects appears to be equivalent and sometimes superior to that of foods derived from birds and mammals.Insect farming may offer a sustainable means of food production.Since edible insects are calorie dense and highly nutritious,their consumption has the potential to reduce famine worldwide.The presence of high-quality protein and various micronutrients as well as potential environmental and economic benefits render edible insects globally a major potential future food.However,consumer acceptance remains a major obstacle to the adoption of insects as a food source in many Western countries.

The exploration and utilization of functional substances in edible insects: a review

Edible insects as food have been considered as a core future protein source. Not only are edible insects abundant in nutrient value, but also have numbers of functional substances, which could provide a multiple valuable benefits for humans. This review examines and summarizes the functional substances in edible insects and their special effects for people, as well as the use and prospects for these functional substances. There are many functional substances in edible insects, such as antimicrobial peptides, interferon, sex attractant hormones, cordycepin, active polysaccharides, microelement, chitin/chitosan, steroidal material, vitamin, lecithin, etc., which could provide multiple benefits for human beings. These special functional substances could help people enhance immunity, inhibit tumor, regulate intestinal function, relieve fatigue, anti oxidation, protect against colds, improve sleeping, promote the growth and development, as well as reducing blood sugar and blood pressure, among others. According to these valuable efficacies, the functional substances extracted from edible insects can be exploited mainly in three ways: edible insects are used to discover new medicines or health care products for people;and edible insects are applied in chemical, agricultural, food technology, pollutant treatment and textile sectors;as well as being consumed as animal feedstuff for livestock and other animals, which indirectly meet the different requirements for humans. Currently, edible insects have generated global interest to be developed as different forms of products and has promoted more research and development. However, pupae and larvae are still the main consumption ways in the market, which is unacceptable to most people. It is expected that the edible insect industry would be prosperous and sustainable by integrating the power of beneficial policies and regulations, huge consumer demand and proper strategies of promotion and production.

Potential of edible insects as source of functional foods:biotechnological approaches for improving functionality

Consumption of insects as food has a long history and has been documented by many researches.Globally,it is extensively practiced in Africa,Asia,Australia,and Latin America as traditional food providing nutritional,economic and ecological benefit for rural communities.In today’s world,edible insects are limelight by many researchers and industrialist due to the presence of enormous nutrient potential as well as bioactive compounds.This review mainly focuses on the potential of edible insect for its diverse nutraceutical properties,production and processing as a functional food and its acceptance and boost in the market trends in global scenario.The consumption of edible insects is purely based on ethnic traditional knowledge of the local communities.Previous studies on edible insects have shown their potential as source of nutraceuticals with promote health benefit and can be an alternative source of protein.Most of the edible insects are rich source of protein,energy,vitamins,essential fatty acids and minerals.Beyond these insects can be a source of bioactive compounds especially peptides,which can be applied in functional food industry.In many countries,the traditional knowledge of entomophagy is being applied for production of value-added products using modern technology.

Edible insects as a food source:a review

The practice of eating insects has been documented for a long time.With obvious economic and environmental advantages,edible insects are in the spotlight recently due to their enormous potential in multiple industries.A number of research has been conducted to maximize their value,but concerns have been raised for the food security.In this review,we compared the characteristics of edible insects with other traditional protein sources.The progress of modern entomophagy was introduced.The benefits and risks of eating insects were summarized.Additionally,the shortcoming of current production were discussed.Feasible ways and strategies were proposed to promote the consumption of edible insects.

Review on Nutritive Value of Edible Insects

As an importam bio-resource, insect resources have not been put into full play as healthy food. Based on study and analysis, the nutritive value of edible insects was reviewed. The results showed that insects have rich protein (20%-70%), amino acid (30%-60%),fat (10%-50%),fatty acid, carbonhydrate (2%-10%), mineral elements, vitamins and other activated elements which are good for human 's health. As protein resources, the nutritive value of edible insects is as good as animal and plant resources. Insec...

Current issues involved with the identification and nutritional value of wood grubs consumed by Australian Aborigines

The so called witchetty grub is a publicized food source for Australian Aborig- ines. Despite heavy use, the identities and number of species consumed is still not known because of the lack of identified voucher specimens. Taxonomy based on adults makes identification of larval forms difficult. Dwelling in the root, trunks, and stems of woody plants, grubs are a reliable and highly valued food source that may be in decline. Much information on edible insects may already be lost in parts of Australia heavily settled by Europeans. However, there are many parts of Australia where information on edible insects is still strong and needs to be recorded accurately for long-term use. Recent iden- tification of＂witchetty grubs＂ from the witchetty bush at Barrow Creek has revealed that those there, based on their DNA, are not Endoxyla leucomochla. As grubs are collected and eaten before they mature and scientific taxonomy is based on adults, there are many unanswered questions on the grub identification and biology, host plants, and plant and grub distributions.