Unlocking the potential of insect powders for the development of sustainable and nutritious foods: Nutritional and techno-functional properties

Abstract

This study presents a systematic, side-by-side comparison of the nutritional composition, techno-functional properties, physicochemical characteristics, and antioxidant activity of powders from three edible insect species: Tenebrio molitor (TMP), Locusta migratoria (LMP), and Acheta domesticus (ADP). While many studies have examined the composition of insect powders, few have integrated both nutritional and functional assessments to inform targeted food formulation. Results showed all insect powders are protein-rich (50.0–65.5 %), with varying fat (14.3–21.5 %) and dietary fiber content (3.3–10.6 %). Amino acid profiles of TMP and ADP met FAO requirements for adults, comparable to conventional protein sources (LMP showed minor deficiencies in lysine and sulphur amino acids), while all samples exhibited beneficial unsaturated fatty acid profiles, with notable α-linolenic acid content in LMP. LMP demonstrated superior mineral content and significantly higher antioxidant activity (significantly higher FRAP and FIC values), followed by ADP and TMP. Importantly, all powders exhibited high emulsifying and gelling capacities, with LMP outperforming the others in most functional metrics. These findings underscore the potential of insect powders not only as sustainable protein sources but also as multifunctional ingredients for food product development. The comparative analysis highlights the importance of species-specific selection based on nutritional targets and functional requirements, offering valuable guidance for the formulation of innovative, consumer-acceptable food products.