Effect of edible insect powder incorporation on nutritional and sensory properties of food products: a systematic review

Society has an increasing demand for innovative food sources that are safe, nutritious, and, above all, more sustainable. In this scenario, edible insects emerge as a promising food alternative. However, there is still a scarcity of studies examining the effect of edible insect powder in formulating products for the food industry. This review analyzed studies that used powder obtained from various edible insects to elucidate its potential to enhance nutritional value in food products and to examine sensory and technological changes. Thirty-one papers that aimed to develop a new food product and conducted a sensory analysis were included. In most studies, an increase in protein and mineral content was observed, along with changes in sensory aspects such as color, taste, and texture, as well as a reduction in water activity. The results of this systematic review demonstrate that using edible insect powder as an ingredient can be considered a viable alternative to enhance the nutritional value of food products. However, this enrichment alters the sensory and technological characteristics of the final products.