Exploring Edible Insects as a Potential Source of Food-Nutraceuticals: A Sustainable Approach

Entomophagy, the act of ingesting insects, has garnered attention in regard to the prospective resolution of global food security issues. In this review, we delineated the nutritional composition of insects in both unprocessed and processed forms, their functional benefits, and bioactive components. Furthermore, a synthesis of collective review articles on insect utilization as food has been presented. An examination of the utilisation of nutritious insects in addressing global malnutrition and achieving the 3 first Sustainable Development Goals: eradicating poverty, eliminating hunger, and promoting good health, has been conducted, along with an examination of their potential use as food-nutraceuticals due to their content of bioactive compounds, including chitin, flavonoids, and saponins, which exhibit immunological, analgesic, antibacterial, and antioxidant properties. These compounds demonstrate potential applications in preventing and treating of diseases such as Alzheimer's, hypertension, and osteoarthritis. Entomophagy presents a promising solution to fulfil the rising worldwide need for sustainable, nutrient-rich food sources, particularly in developing countries. However, toxicological concerns exist for insects collected from tropical forests or temperate regions, as well as risks of contamination with pesticides, pathogens, or allergic reactions. The promotion of edible insects necessitates safe management of insect farming and their feeds. We closed with a discussion of the restrictions concerning edible insects and a vision for future study and factors influencing consumer acceptance. Through an analysis of the present state of study on edible insects, we hope to raise awareness of their potential to bolster human well-being, hence promoting their increased use and advancement.

Graphical Abstract