| Autor: |
Antunes ALM; Federal University of Minas Gerais, Institute of Agricultural Sciences, Avenida Universitária, 1.000 - Bairro Universitário, Montes Claros, Minas Gerais, Brazil., Mesquita BMAC; Federal University of Minas Gerais, Institute of Agricultural Sciences, Avenida Universitária, 1.000 - Bairro Universitário, Montes Claros, Minas Gerais, Brazil., Fonseca FSAD; Federal University of Minas Gerais, Institute of Agricultural Sciences, Avenida Universitária, 1.000 - Bairro Universitário, Montes Claros, Minas Gerais, Brazil., Carvalho LM; Federal University of Recôncavo da Bahia, Center of Agricultural, Environmental and Biological Sciences, Cruz das Almas, Bahia, Brazil., Brandi IV; Federal University of Minas Gerais, Institute of Agricultural Sciences, Avenida Universitária, 1.000 - Bairro Universitário, Montes Claros, Minas Gerais, Brazil., Carvalho GGP; Department of Animal Science, Federal University of Bahia, Salvador, Bahia, Brazil., Coimbra JSDR; Federal University of Minas Gerais, Institute of Agricultural Sciences, Avenida Universitária, 1.000 - Bairro Universitário, Montes Claros, Minas Gerais, Brazil.; Department of Food Technology, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil. |
| Abstrakt: |
Research on new food sources is a worldwide challenge due to the constant increase in the global population. In this scenario, insects and bug based products have been investigated as feasible food alternatives. They are nutritionally healthy and environmentally sustainable. Eating insects (entomophagy) or utilizing their macronutrients in food formulations can efficiently solve the demand for nutritious food. The benefits of insect-based foods are reported in the literature, mainly because they are viable sources of fat (∼38%) and proteins (∼68%). Fats and oils are recognized as essential nutrients in human nutrition, as they provide a concentrated source of energy and act as structural components of cell membranes and signaling pathways. The high levels of fats/oils of edible insects open the perspective in the food industry to be used as ingredients in the enrichment of several products, such as cookies, biscuits, butter, and margarine, among others, thus contributing to consumer acceptance. Insect fat/oil can be obtained using extraction techniques, such as solvent and supercritical CO 2 methods. The method depends on the insect species, fat/oil yield, and process costs. Thus, this review aims to provide current information on the consumption, application, and extraction of edible insect oils. |
