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Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective

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3D Printing of Sustainable Insect Materials

Abstract

As the world population increases, more food is needed, so food production must be increased. Thus, an alternative to meet this demand is adopting new eating habits, such as entomophagy (food consumption of insects), which can contribute to human nutrition by it adding on processed products rich in proteins. The groups of edible insects most cultivated worldwide are those of the order Orthoptera, to which crickets and grasshoppers belong. Crickets are the most consumed insects, both in the nymph and adult stages. Crickets are considered a good source of several essential nutrients for human development and growth. They are a good source of protein, containing all essential amino acids, having in addition a favorable lipid profile (particularly oleic and linoleic acids), carbohydrates, minerals (iron, magnesium, zinc, potassium, among others) and vitamins (B group vitamins, A, C, D, E, and K). Cricket proteins have good functional properties, mainly concerning foaming and emulsifying ability, and better digestibility than vegetable proteins. The most consumed cricket species are Brachytrupes membranaceus, Gryllus similis, Gryllus bimaculatus, Gryllotalpa orientalis and Acheta domesticus. The developing stage, habitat, sex, climate, and feeding influence crickets nutritional composition. In addition, the nutritional quality of the cricket can be affected by how the crickets are processed (cooked, baked, fried, toasted or smoked) before consumption. Crickets can be eaten dry as snacks or processed to result in a flour. As an innovative and potential reformulation strategy, cricket flour can be incorporated in traditional foods, such as meat products, pasta, and bakery products. 3D printing is a tool that can collaborate to improve the sensory perception of insect products by ensuring the appropriate design for each product, enabling the preparation of foods for specific diets and with peculiar sensorial and nutritional characteristics. Due to its nutritional quality, the consumption of crickets can represent an economical and effective solution to the problems resulting from the scarcity of nutrients.

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Authors and Affiliations

  1. School of Architecture and Engineering, Mato Grosso State University, Mato Grosso, Brazil

    Ingrid Rodrigues Ferreira

  2. PRONABUG- Ecological Food, São Paulo, Brazil

    Patrícia Milano

  3. School of Food Engineering, State University of Campinas, São Paulo, Brazil

    Marise Aparecida Rodrigues Pollonio

  4. Department of Food Engineering, Federal University of Sete Lagoas, São João Del Rei, Sete Lagoas, Minas Gerais, Brazil

    Ana Karoline Ferreira Ignácio Câmara

  5. School of Architecture and Engineering, Mato Grosso State University and School of Nutrition, Federal University of Mato Grosso, Mato Grosso, Brazil

    Camila de Souza Paglarini

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  1. Ingrid Rodrigues Ferreira
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  1. University Centre for Research and Development, Chandigarh University, Mohali, Punjab, India

    Divya Singh

  2. University Centre for Research and Development, Chandigarh University, Mohali, Punjab, India

    Ranvijay Kumar

  3. Centre for Nanofibers & Nanotechnology, National University of Singapore, Singapore, Singapore

    Sunpreet Singh

  4. University Centre for Research and Development, Chandigarh University, Mohali, Punjab, India

    Seema Ramniwas

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Ferreira, I.R., Milano, P., Pollonio, M.A.R., Câmara, A.K.F.I., de Souza Paglarini, C. (2023). Crickets as a Promising Alternative Edible Insect: Nutritional and Technological Aspects and 3D Printing Prospective. In: Singh, D., Kumar, R., Singh, S., Ramniwas, S. (eds) 3D Printing of Sustainable Insect Materials. Springer, Cham. https://doi.org/10.1007/978-3-031-25994-4_3

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