Investigating edible insects as a sustainable food source: nutritional value, techno-functional and physiological properties

2021 ◽  
Author(s):  
Yolanda Aguilera ◽  
Irene Pastrana ◽  
Miguel Rebollo-Hernanz ◽  
Vanesa Benitez ◽  
Gerardo Alvarez ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Food Source ◽  
Nutritional Composition ◽  
Insect Species ◽  
Edible Insects ◽  
Sustainable Food ◽  
Physiological Properties

This work aimed to evaluate the nutritional composition, techno-functional, and in vitro physiological properties of flours from six different insect species and the sensorial feasibility of including them in a...

scholarly journals Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2786
Author(s):  
Zabentungwa T. Hlongwane ◽  
Rob Slotow ◽  
Thinandavha C. Munyai
Keyword(s):  
Food Security ◽  
Economic Benefits ◽  
Nutritional Composition ◽  
Edible Insects ◽  
Sustainable Food ◽  
Food Shortages ◽  
Rich Natural Resource ◽  
Protein Rich ◽  
Year 2000 ◽  
Excellent Source

Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000–2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20–80%). Coleoptera had the highest carbohydrate content (7–54%), while Lepidoptera had the highest fat content (10–50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.

scholarly journals Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 773-773
Author(s):  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Vanesa Benitez ◽  
Andrea Gila-Díaz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Potential Candidate ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

The Cultural Importance of Edible Insects in Oaxaca, Mexico

2019 ◽  
Vol 112 (6) ◽  
pp. 552-559 ◽  
Author(s):  
Kayla J Hurd ◽  
Shruti Shertukde ◽  
Trevor Toia ◽  
Angelina Trujillo ◽  
Ramona L Pérez ◽  
...  
Keyword(s):  
Rural Communities ◽  
New Product Development ◽  
Urban Areas ◽  
Nutritional Value ◽  
Economic Value ◽  
Edible Insects ◽  
Feed Conversion ◽  
Sustainable Food ◽  
Rural And Urban Areas ◽  
High Feed

Abstract Insects have great potential to serve as a sustainable food source owing to their notable nutritional value, high feed conversion rate, and low environmental footprint. The sharing of well-established recipes in cultures where insect consumption is normalized can facilitate new product development among cultures where consumption is resisted. In the current investigation, we traveled to both rural and urban areas of Oaxaca, Mexico and studied the collection, processing, retailing, and eating practices of edible insects such as chapulines [Sphenarium purpurascens Charpentier (Pyrgomorphidae, Orthoptera) and Melanoplus mexicanus (Saussure) (Acrididae, Orthoptera)], chicatanas [Atta mexicana (F. Smith) (Formicidae, Hymenoptera)], maguey worms [Comadia redtenbacheri (Hammerschmidt) (Cossidae, Lepidoptera)], and cochineal [Dactylopius coccus Costa (Dactylopiidae, Hemiptera)]. In rural communities where access to other animal-based foods has been limited, insects provided important nutritional value that today also translates into important economic value. Community members know the habits of the insects and are skilled at collecting them using sophisticated techniques. After collection, the insects are often toasted with or without seasonings for flavor and preservation. The processed insects are readily available in urban markets, and their importance in Oaxacan cuisine cannot be overestimated. Chapulines, chicatanas, and maguey worms are key ingredients in many spice mixes, salsas, and mole sauces. Cochineal is used as a food colorant. These insects are also found in a variety of foods, both sweet and savory, including omelets, tamales, quesadillas, chocolate truffles, and sorbets. As evidenced by the culinary uses of insects in Oaxaca, there is substantial potential for edible insects to become a delicacy in Western cultures.

scholarly journals Oats: Its Biologically Active Compounds as Functional Food Source

2021 ◽  
pp. 47-54
Author(s):  
Yamini Bhatt ◽  
Hemlata Pandey
Keyword(s):  
Colon Cancer ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Source ◽  
Skin Irritation ◽  
Biologically Active ◽  
Infant Food ◽  
Additional Protection

Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, anti-proliferative, and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer, and skin irritation. Oats have been labelled as a functional food as they contain β-glucan, minerals, and antioxidants. Owing to their high nutritional value, oat-based food products like bread, biscuits, cookies, probiotic drinks, breakfast cereals, flakes, and infant food are gaining increasing consideration.

scholarly journals Nutritional Composition of Seaweed Kappaphycus alvarezii

2020 ◽  
Vol 13 (2) ◽  
pp. 139
Author(s):  
Siti Khotijah ◽  
Muhammad Irfan ◽  
Fatma Muchdar
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Food Source ◽  
Kappaphycus Alvarezii ◽  
Nutritional Composition ◽  
Review Article ◽  
Ash Content ◽  
Nutritional Content ◽  
Pharmaceutical Ingredients ◽  
Protein Amino Acids

Seaweed is one of the important marine commodities and is a leading commodity. Seaweed K. alvarezii is a type of carrageenan-producing seaweed, as a food source for humans, pharmaceutical ingredients, as a thickener, stabilizer and emulsion.Carrageenan is used in food products, pharmaceuticals, textile cosmetics, toothpaste and other industries. Seaweed has a fairly complete nutritional content. Chemically seaweed consists of water (27.8%), protein (5.4%), carbohydrate (33.3%), fat (8.6%), crude fiber (3%), and ash (22.5%). This review article aims to reveal the nutritional composition of seaweed K. alvarezii, especially protein, amino acids, fat, ash content, minerals and vitamins. Seaweed  K. alvarezii has nutritional composition values such as protein, amino acids, fat, ash content, minerals and vitamins that vary in nutritional value.

scholarly journals Edible Insects: Benefits and Potential Risk for Consumers and the Food Industry

2021 ◽  
Vol 12 (4) ◽  
pp. 5131-5149
Keyword(s):  
Amino Acids ◽  
Fatty Acid ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Edible Insects ◽  
The Future ◽  
High Concentrations

Proper protein production is a serious challenge for the future. Insects represent an innovative food source and are extremely nutritious, as they have a high content of proteins and a well-balanced nutrient profile. This study focuses on the positive reasons for the use of insects as a food source and examines the contribution of insects to the human diet and the growing demand for cheap proteins in the food industry. In addition, in the present study, analyzes were performed to determine the nutritional value of mealworms and commercially available cricket flour. Moisture, ash, Total Energy Value, proteins, amino acids, fat, fatty acid profiles, carbohydrates, dietary fiber, and minerals were identified. According to the results, the samples have a high protein content and high concentrations of various amino acids (especially the essential amino acids). They also have a well-balanced fatty acid profile, high in polyunsaturated, monounsaturated fatty acids and many minerals. The main tasks are the dissemination of knowledge, the change of the process for obtaining edible insects, the development of the edible insect food industry, the expansion of the composition of already used insects, and the future conduct of research on risks to human health.

scholarly journals Edible insects - species suitable for entomophagy under condition of Czech Republic

2013 ◽  
Vol 61 (3) ◽  
pp. 587-593 ◽  
Author(s):  
Martina Bednářová ◽  
Marie Borkovcová ◽  
Jiří Mlček ◽  
Otakar Rop ◽  
Ladislav Zeman
Keyword(s):  
Czech Republic ◽  
Nutritional Value ◽  
Developmental Stages ◽  
Galleria Mellonella ◽  
Locusta Migratoria ◽  
Semantic Differential ◽  
Insect Species ◽  
Edible Insects ◽  
Nutritional Values ◽  
Comprehensive Picture

Since 2002, when the first lecture on entomophagy took place at Mendel University in Brno, till today, participants of these educational lectures were asked to fill questionnaires in order to evaluate interest in entomophagy in Czech Republic and pick suitable species. Analyses of nutritional value of selected species were also performed during this time. The questionnaire was divided into several parts - suitable species, sensory properties, difficulty of breeding and processing and respondents own attitude to the consumption of insect species. For the purpose of this study the questionnaire was evaluated using the semantic differential, so to create a comprehensive picture of each insect species. Based on evaluation of more than 5,000 questionnaires, certain developmental stages of seven species of insect were selected for further evaluation: Tenebrio molitor (TM) larvae, Zophobas morio (ZM) larvae, Gryllus assimillis (GA) nymphs, Locusta migratoria (LM) nymphs, Galleria mellonella (GM) larvae, Bombyx mori (BM) Pupa, Apis mellifera (AM) bee brood, while cockroaches were completely excluded for use in entomophagy. Although they are easy to breed and are available all year-round, consumers showed relatively great disgust. For all of these species, basic nutritional values were analysed, as well as content of amino acids and fattty acids. All parameters were statistically evaluated using ANOVA-1. Each species appears to be suitable for entomophagy for a different reason. Generally speaking, AM, TM and GA were best accepted considering the sensory aspect, nutritional values are interesting especially in BM and GM and TM wins with simplicity of its breeding.

Novel physiological properties of ethanol extracts from Eremurus chinensis Fedtsch. roots: in vitro antioxidant and anticancer activities

2012 ◽  
Vol 3 (12) ◽  
pp. 1310 ◽  
Author(s):  
Haifang Xiao ◽  
Yutang Wang ◽  
Qisen Xiang ◽  
Chunxia Xiao ◽  
Li Yuan ◽  
...  
Keyword(s):  
Anticancer Activities ◽  
Physiological Properties ◽  
Ethanol Extracts ◽  
Roots In Vitro

Determination of fatty acid content in some edible insects of Mexico

2016 ◽  
Vol 2 (1) ◽  
pp. 37-42 ◽  
Author(s):  
J.M. Pino Moreno ◽  
A. Ganguly
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Periplaneta Americana ◽  
Fatty Acid Content ◽  
Capric Acid ◽  
Caproic Acid ◽  
Insect Species ◽  
Edible Insects

In the present paper we have determined the fatty acid content of some edible insects of Mexico. A comparative analysis of the insect species studied in this research showed that caproic acid was present in a minimal proportion which ranged between 0.01 for Periplaneta americana (nymphs) and 0.06 (g/100 g, dry basis) for Euschistus strenuus. The highest proportion of caprilic acid (0.09) was found in Tenebrio molitor (adults). Atta sp. had the highest amount of capric acid (0.26). Polistes sp. was found to be rich in lauric acid (0.77) and for myristic acid it had the highest content (5.64). Dactylopius sp. and E. strenuus were rich in palmitic acid (14.89). Euschistus taxcoensis had the highest quantity of palmitoleic acid (12.06). Llaveia axin exhibited the highest quantity of stearic acid (22.75). Polistes sp. was found to be rich in oleic acid (38.28). The highest quantity of linoleic acid was observed in T. molitor (larvae) (10.89), and in L. axin the highest content of linolenic acid (7.82) was obtained. A comparison between the species under the present investigation revealed that, in general, the insects are poor in caproic, caprilic, capric, lauric, myristic, palmitoleic and linolenic acids, because the quantities were either minimal or could not be detected at all. They had moderate quantities of stearic, palmitic and linoleic acids and had high quantities of oleic acid. Finally it was concluded that although a particular insect species is unable to fulfil the total fatty acid need for a human, if consumed in combination they could definitely be able to supply a good amount of this highly valued nutrient.

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