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

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-