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House cricket (Acheta domesticus) as a promising functional ingredient: a synoptical review on nutritional value, technological properties and sustainability perspectives

2026-07-22Artigo de revisão Acesso aberto
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authorProfile.affiliationInstituto Politécnico de Santarém_Escola Superior Agrária
datacite.subject.fosCiências Agrárias
dc.contributor.authorOliveira, F.
dc.contributor.authorVitor, Rute
dc.contributor.authorSilva, M.M.
dc.contributor.authorDias, Igor
dc.contributor.editorBorges, S.
dc.contributor.editorBarbosa, J.
dc.date.accessioned2026-10-08T11:29:28Z
dc.date.available2026-10-08T11:29:28Z
dc.date.issued2026-07-22
dc.description.abstractThe 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 innovationeng
dc.description.sponsorshipco-funded by Santarém Polytechnic University, School of Agriculture
dc.identifier.citationOliveira, 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
dc.identifier.doihttps://doi.org/10.3390/insects17070749
dc.identifier.issn2075-4450
dc.identifier.urihttp://hdl.handle.net/10400.15/6180
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationFCT—Foundation for Science and Technology, I.P., within the scope of the project CERNAS—Research Centre for Natural Resources, Environment, and Society, Ref.ª UID/00681/2023
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAcheta domesticus
dc.subjectedible insects
dc.subjectnovel food
dc.subjectsustainability
dc.subjectcricket powder
dc.titleHouse cricket (Acheta domesticus) as a promising functional ingredient: a synoptical review on nutritional value, technological properties and sustainability perspectivespor
dc.typereview article
dspace.entity.typePublication
oaire.citation.issue7
oaire.citation.titleInsects
oaire.citation.volume17
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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