The Hazards and Nutritional Benefits of Edible Insects

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: 31 October 2024 | Viewed by 268

Special Issue Editors

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Guest Editor
Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, ul. Dębinki 7, 80-210 Gdańsk, Poland
Interests: functional food; edible insects; food quality; satiety; hunger; appetite

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Guest Editor
Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120 Kraków, Poland
Interests: edible insects; functional food; cereals; flours; bread; fat profile of food
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Special Issue Information

Dear Colleagues,

In recent years, there has been a dynamic development of insect-based food. Proposals for utilizing new insect species in various forms and processing methods are emerging. The number of studies on the nutritional value and the impact of insects on human health is increasing. However, the existing body of analyses remains insufficient, leaving ample room for new pioneering discoveries in this field.

For this reason, a Special Issue of the journal "Foods" is being published, focused on highlighting the benefits and potential risks associated with the production, safety, and nutritional value of insects and insect-based food products. The upcoming Special Issue will comprise the most current research on the potential of insect-based food. We particularly aim to emphasize research related to the nutritional value of insects and their application in the prevention of various diseases. Additionally, we welcome contributions promoting insect-based food, exploring strategies for popularizing such food and ways to reduce neophobia and change attitudes towards insect-enhanced food. We welcome both original research and review articles on topics including, but not limited to:

  • Safety of insect-based food.
  • Evaluation of acceptance and levels of neophobia towards insects.
  • Designing new food products.
  • Functional food based on insects.

Dr. Magdalena Skotnicka
Prof. Dr. Stanisław Kowalski
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.


  • acceptance of edible insects
  • source of proteins
  • neophobia
  • functional food
  • amino acid profile
  • nutritional value of edible insects
  • chitin

Published Papers (1 paper)

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13 pages, 879 KiB  
Analysis of Fatty Acid Composition and Volatile Profile of Powder from Edible Crickets (Acheta domesticus) Reared on Apple By-Products
by Io Umebara, Keiko Akutsu, Misako Kubo, Akihiro Iijima, Ren Sakurai, Hirofumi Masutomi and Katsuyuki Ishihara
Foods 2024, 13(11), 1668; (registering DOI) - 26 May 2024
Viewed by 118
Edible crickets have recently been used as a new alternative protein source with high nutritional value. The nutritional and flavor-related value of edible crickets varies greatly depending on the species, growth conditions and processing conditions. However, few studies have investigated the effects of [...] Read more.
Edible crickets have recently been used as a new alternative protein source with high nutritional value. The nutritional and flavor-related value of edible crickets varies greatly depending on the species, growth conditions and processing conditions. However, few studies have investigated the effects of the diet fed to crickets during their growth phase on flavor. Therefore, in this study, we characterized the flavor-related factors of powder from crickets reared on apple by-products (ACP) by comparing them with those of powder from crickets reared on a control diet (CCP). The fatty acid composition and volatile compounds of each powder were determined using gas chromatography and mass spectrometry, followed by sensory analysis and color measurement. A decrease in unsaturated fatty acids, specifically γ-linolenic acid, α-linolenic acid, arachidonic acid and docosahexaenoic acid, was observed in ACP. A total of 50 volatile compounds were identified, of which 11 were present in only ACP, while 39 were found in both powders. The sensory analysis showed that the overall balance score of ACP was higher than that of CCP, and according to the color measurements, ACP was darker than CCP. These differences between CCP and ACP might have been due to the differences in the chemical composition of the diets fed to the crickets during their growth phase. The results of this study suggest that one of the factors determining the food value of edible crickets, especially in terms of flavor, is the diet they are fed during their growth phase. Full article
(This article belongs to the Special Issue The Hazards and Nutritional Benefits of Edible Insects)
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