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Autores
Orientador(es)
Resumo(s)
The house cricket (Acheta domesticus) is among the edible insect species authorized under the
European Union novel food framework and is increasingly explored as a food ingredient.
This review synthesizes current evidence on its nutritional composition, techno-functional
properties, safety, sustainability, and application potential for human consumption. A.
domesticus powder is a nutrient-dense ingredient, with reported protein contents ranging
from 57.4 to 76.19 g/100 g dry material, together with a relevant amino acid profile, unsaturated lipid fraction, chitin-associated fiber, and selected minerals and vitamins. Its
techno-functional profile, including water absorption capacity around 175%, oil absorption
capacity around 140%, and emulsifying capacity around 77.7%, supports applications in
bakery products, snacks, pasta, meat analogs, and protein-enriched foods. From a sustainability perspective, reported feed conversion ratios around 1.5–1.9 and controlled indoor
rearing strengthen its relevance for scalable production, although outcomes depend on
substrate choice, energy inputs, production scale, and processing conditions. Safety issues,
especially allergenicity, cross-reactivity, microbial control, and contaminant monitoring,
remain central to industrial use. Overall, A. domesticus powder has emerged and should be
regarded as a nutritionally valuable, technologically versatile and promising functional
ingredient for sustainable food innovation
Descrição
Palavras-chave
Acheta domesticus edible insects novel food sustainability cricket powder
Contexto Educativo
Citação
Oliveira, F., Vítor, R. F., Silva, M. M., & Dias, I. (2026). House Cricket (Acheta domesticus) as a Promising Functional Ingredient: A synoptical review on nutritional value, technological properties and sustainability perspectives. Insects, 17(7), 749. https://doi.org/10.3390/insects17070749
Editora
MDPI