Akademik Veri Yönetim Sistemi
Current Nutrition Reports, cilt.15, sa.1, 2026 (SCI-Expanded, Scopus)
Purpose of Review: This review aims to explore the role of edible insects as an alternative protein source in the food industry, focusing on their nutritional value, processing feasibility, food safety, and consumer acceptance. It provides an integrative perspective on how edible insects can contribute to sustainable food systems while addressing challenges related to consumer perception and regulatory frameworks. Recent Findings: Recent studies have demonstrated that key edible insect species such as Tenebrio molitor, Acheta domesticus, and Hermetia illucens L. exhibit high protein content, favorable amino acid profiles, optimal omega-3/6 fatty acid ratios, and excellent bioavailability. Processing techniques including drying, extrusion, fermentation, and isolated protein production have been shown to influence both nutritional quality and microbiological safety. Moreover, consumer acceptance studies highlight that attitudes toward insect consumption are shaped by perceived benefits, disgust sensitivity, ethical considerations, and cultural familiarity. Summary: Edible insects present a promising alternative protein source with significant nutritional and environmental advantages. However, large-scale industrial adoption requires the combined development of scientific evidence, standardized regulations, and effective consumer education strategies. By integrating nutritional, technological, and psychosocial dimensions, this review provides a comprehensive understanding of the potential of edible insects in advancing sustainable food systems.