House cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry

Gabriela Pilco-Romero, Aida M. Chisaguano-Tonato, María E. Herrera-Fontana, Luis F. Chimbo-Gándara, Majid Sharifi-Rad, Francesca Giampieri, Maurizio Battino, María Gabriela Vernaza, José M. Álvarez-Suárez

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Resumen

Background: The house cricket (A. domesticus) is one of the edible insects that are gaining attention as a new source of protein and nutrients with potential use in the food industry as a safe and environmentally sustainable option with high biological value. Scope and approach: Here, we review the published literature on studies of chemical composition, nutritional value, and potential risks that the consumption of house crickets entails. We discuss the benefits of consuming A. domesticus from a nutritional point of view, as well as information concerning the properties of its components for use in the food industry. Key findings: A. domesticus in dried weight is a significant source of protein with high digestibility. It is also rich in saturated fatty acids (palmitic and stearic acids) but especially in unsaturated fatty acids (oleic and linoleic acids). House crickets contain an appreciable quantity of mineral macro- and microelements and vitamins, such as vitamin B complex. In most cases, 100 g of dried house cricket would provide more than 30% of the Dietary Reference Intakes and even more than 100% for some nutrients. In general, house crickets are safe to eat. From a technological point of view, the house cricket has the potential to be used in processed foods, given the solubility of its proteins and its ability to retain water and form gels and emulsions. Additionally, the incorporation of its flour in products derived from cereals increases its nutritional value and represents a growing industry with high potential.

Idioma originalInglés
Número de artículo104226
PublicaciónTrends in Food Science and Technology
Volumen142
DOI
EstadoPublicada - dic. 2023

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