Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications: a Critical Review

• Autores: Arp, Carlos Gabriel; Pasini, Gabriella
• Año de publicación: 2024
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: NOVEL FOODS; ENTOMOPHAGY; INSECT-BASED PASTA; INSECT-BASED NOODLES; BIOACTIVE
• Institución: Consejo Nacional de Investigaciones Científicas y Técnicas

Edible insects provide an alternative source of high-quality proteins, essential lipids, minerals, and vitamins. However, they lack the acceptability and consumption rates of more common staple foods. In contrast, pasta and noodles are globally appreciated foods that are consumed across various cultures. These products contribute greatly to the population’s energy intake but generally lack essential nutrients. Recently, edible insects have gained in popularity due to their numerous benefits, both environmental and nutritional. Current research indicates that incorporating edible insect ingredients into pasta and noodle formulations enhances their nutritional quality by increasing protein and fiber content and reducing carbohydrates. However, adding new ingredients to enrich common foods often carries technological and sensory challenges, such as changes in processing parameters, texture, flavor, and appearance. Technology assessment, scientific research, information campaigns, and public policies can help overcome these issues. This review aims to summarize the benefits of entomophagy (the consumption of insects as food) for sustainability, nutrition, and health; highlight the potential of pasta and noodles as carriers of nutritious and bioactive ingredients, including insects; and critically address the advancements in insect-enriched pasta and noodle technology, identifying current challenges, knowledge gaps, and opportunities.
Fil: Arp, Carlos Gabriel. Departament Of Agronomy, Food Natural Resources Animals And Environment ; Universita Degli Studi Di Padova; . Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Pasini, Gabriella. Departament Of Agronomy, Food Natural Resources Animals And Environment ; Universita Degli Studi Di Padova;