Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review
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 cult...
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| Format: | Article |
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MDPI AG
2024-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/22/3587 |
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| author | Carlos Gabriel Arp Gabriella Pasini |
| author_facet | Carlos Gabriel Arp Gabriella Pasini |
| author_sort | Carlos Gabriel Arp |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-eda0f6f87c714d3d989b680aa42744c8 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-eda0f6f87c714d3d989b680aa42744c82025-08-20T01:53:49ZengMDPI AGFoods2304-81582024-11-011322358710.3390/foods13223587Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical ReviewCarlos Gabriel Arp0Gabriella Pasini1Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, 47 y 116, 1900 La Plata, Buenos Aires, ArgentinaDepartment of Agronomy, Food, Natural Resources, Animals and the Environment, University of Padova, Viale Dell’Università 16, 35020 Legnaro, Padova, ItalyEdible 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.https://www.mdpi.com/2304-8158/13/22/3587novel foodsentomophagyinsect-based pastainsect-based noodlesbioactive |
| spellingShingle | Carlos Gabriel Arp Gabriella Pasini Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review Foods novel foods entomophagy insect-based pasta insect-based noodles bioactive |
| title | Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review |
| title_full | Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review |
| title_fullStr | Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review |
| title_full_unstemmed | Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review |
| title_short | Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review |
| title_sort | exploring edible insects from sustainable nutrition to pasta and noodle applications a critical review |
| topic | novel foods entomophagy insect-based pasta insect-based noodles bioactive |
| url | https://www.mdpi.com/2304-8158/13/22/3587 |
| work_keys_str_mv | AT carlosgabrielarp exploringedibleinsectsfromsustainablenutritiontopastaandnoodleapplicationsacriticalreview AT gabriellapasini exploringedibleinsectsfromsustainablenutritiontopastaandnoodleapplicationsacriticalreview |