Frontiers in Nutrition · 2 authors, 3 centres
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Edible insects contain phenolic compounds (entomochemicals) with antioxidant activity that can be incorporated into foods like tortillas, baked goods, and beverages. These compounds remain stable through processing (e.g., up to ~100–115°C in tortilla preparation) and offer a sustainable alternative to diversify functional diets. However, further research is needed to ensure safety, minimize allergic risks, and confirm bioactivity in processed foods.
**Background:** Edible insects are gaining interest in the food industry not only for their nutritional content (protein, fat, fiber, minerals) but also for bioactive compounds called entomochemicals, which include phenolics, alkaloids, terpenoids, and amino acid derivatives. Over 2,000 arthropod species have been linked with entomophagy. Major orders studied include Coleoptera, Lepidoptera, Orthoptera, Diptera, Hymenoptera, Hemiptera, and Isoptera. Phenolic compounds are the best-characterized entomochemicals due to their antimicrobial and antioxidant capacity. Their presence in insects may derive from diet or from endogenous processes such as sclerotization and melanization.
**Methods:** This is a narrative review compiling previous research on phenolic and antioxidant entomochemicals in edible insects and their application in food development. The authors synthesized findings from studies across multiple insect orders, focusing on phenolic compound characterization, antioxidant activity assays (DPPH and ABTS), and food prototype development (tortillas, cookies, muffins, beverages).
**Key Results:** The review catalogs 18 insect species with documented phenolic and antioxidant properties across Orthoptera (e.g., Gryllodes sigillatus, Locusta migratoria, Pterophylla beltrani, Schistocerca piceifrons), Coleoptera (e.g., Tenebrio molitor, Zophobas morio, Rhynchophorus ferrugineus), Lepidoptera (e.g., Bombyx mori, Antheraea pernyi, Gonimbrasia belina), Isoptera (e.g., Macrotermes subhylanus, Odontotermes sp.), Hemiptera (Encosternum delegorguei), Hymenoptera (Oecophylla smaragdina), and Diptera (Hermetia illucens). Specific phenolic compounds reported include gallic acid, 4-hydroxybenzoic acid, syringic acid, p-coumaric acid, caffeic acid, ferulic acid, sinapic acid, and flavonoids such as tricin, luteolin, apigenin, quercetin, kaempferol, and vitexin. Novel compounds from Blaps rynchopetera include rynchopeterines A–E, protocatechuic acid, 3,4-dihydroxyphenylacetic acid, 3,4-dihydroxybenzaldehyde, and 3,4-dihydroxyphenylacetaldehyde. In food applications, corn tortillas with powdered P. beltrani showed thermostability of phenolic compounds at ~100–115°C. Cookies with 10% powdered T. molitor and G. sigillatus demonstrated 1 mM Trolox equivalent antioxidant capacity (DPPH) and 0.3 mM (ABTS). Muffins with Gonimbrasia zambesina larvae increased protein content up to 20%, though maximum acceptable concentration was 10% due to consumer acceptance and shelf life. Alcoholic beverages (rum, vodka, tequila, mezcal) enriched with S. piceifrons, T. molitor, and P. beltrani showed significantly increased phenolic and antioxidant content stable after long-term storage at room temperature.
**Clinical Implications:** While this review does not report clinical trial data, it highlights the potential of insect-derived phenolic compounds as functional food ingredients with antioxidant properties. The thermostability of these compounds supports their incorporation into various processed foods. The authors emphasize that traditional medicinal uses (e.g., Hydrillodes morosa for digestive health, Holotrichia parallela for gout, Blaps rynchopetera for cough and gastritis) warrant further investigation. Key considerations for clinical translation include: ensuring microbiological safety, minimizing allergic reaction risks, establishing quality control protocols, and developing sustainable production methods. The review positions insect-derived entomochemicals as a complementary approach to diversify functional diets rather than as substitutes for conventional foods.