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

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Abstract

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.

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Funding

The authors wish to thank the Director, Institute of Bioresources and Sustainable Development, Manipur, India for his keen interest in this study. The authors acknowledge Department of Biotechnology, Govt. of India, grant No. BT/01/17/NE/TAX for financial assistance.

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  1. Insect Bioresources Laboratory, Animal Resources Programme, Institute Bioresources and Sustainable Development (IBSD), Takyelpat Imphal West, Manipur, 795001, India

    Wahengbam Deepanita Devi, Rajkumari Bonysana, Kokho Kapesa, Pulok Kumar Mukherjee & Yallappa Rajashekar

  2. Institute of Bioresources and Sustainable Development, Mizoram Node, Aizwal, Mizoram, 796001, India

    Amit Kumar Rai

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  1. Wahengbam Deepanita Devi
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  2. Rajkumari Bonysana
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Devi, W.D., Bonysana, R., Kapesa, K. et al. Potential of edible insects as source of functional foods: biotechnological approaches for improving functionality. Syst Microbiol and Biomanuf 2, 461–472 (2022). https://doi.org/10.1007/s43393-022-00089-5

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