Next Article in Journal
Eating Habits, Physical Activity, Body Composition and Cardiorespiratory Fitness in University Students: A Cross- Sectional Study
Previous Article in Journal
The Role of Lactoferrin in Modulating Inflammation and Preventing Preterm Birth: A Narrative Review
Previous Article in Special Issue
Postprandial Responses to Animal Products with Distinct Fatty Acid and Amino Acid Composition Are Diet-Dependent
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Review

Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives

1
Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, Beijing 100048, China
2
Department of Food Science and Chemical Engineering, Heze Vocational College, Heze 274000, China
3
China International Engineering Consulting Corporation, Beijing 100080, China
4
State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, China
*
Authors to whom correspondence should be addressed.
Nutrients 2025, 17(19), 3165; https://doi.org/10.3390/nu17193165
Submission received: 16 August 2025 / Revised: 2 October 2025 / Accepted: 6 October 2025 / Published: 7 October 2025
(This article belongs to the Special Issue Animal-Originated Food and Food Compounds in Health and Disease)

Abstract

The growing demand for sustainable and nutritionally balanced protein sources has intensified global interest in edible insects as an emerging alternative to conventional animal- and plant-based proteins. This review synthesizes current knowledge on insect proteins with a clear focus on four dimensions: nutritional value, functional properties, bioactivities, and safety considerations. Edible insects such as Bombyx mori, Acheta domesticus (A. domesticus), Tenebrio molitor, and Hermetia illucens provide high-quality proteins rich in essential amino acids, with favorable digestibility and bioavailability. Their unique functional characteristics—including solubility, emulsification, foaming, and gelation—support versatile applications in food formulations ranging from meat analogs to protein-fortified products. Insect-derived peptides further exhibit diverse bioactivities, such as antioxidant, anti-hypertensive, antidiabetic, and antimicrobial effects, highlighting their potential as functional food ingredients. Nevertheless, allergenicity and consumer acceptance remain critical challenges that must be addressed through improved processing technologies and regulatory frameworks. By systematically integrating these perspectives, this review underscores the promise of insect proteins as future food and health resources while outlining key barriers and research priorities for their safe and sustainable utilization.
Keywords: edible insects protein; sustainable protein source; bioactive peptides; functional properties; allergenicity; food applications edible insects protein; sustainable protein source; bioactive peptides; functional properties; allergenicity; food applications
Graphical Abstract

Share and Cite

MDPI and ACS Style

Xu, X.; Feng, M.; Wei, T.; Pan, F.; Zhao, L.; Zhao, L. Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives. Nutrients 2025, 17, 3165. https://doi.org/10.3390/nu17193165

AMA Style

Xu X, Feng M, Wei T, Pan F, Zhao L, Zhao L. Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives. Nutrients. 2025; 17(19):3165. https://doi.org/10.3390/nu17193165

Chicago/Turabian Style

Xu, Xinyan, Mengmeng Feng, Tongwei Wei, Fei Pan, Liang Zhao, and Lei Zhao. 2025. "Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives" Nutrients 17, no. 19: 3165. https://doi.org/10.3390/nu17193165

APA Style

Xu, X., Feng, M., Wei, T., Pan, F., Zhao, L., & Zhao, L. (2025). Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives. Nutrients, 17(19), 3165. https://doi.org/10.3390/nu17193165

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop