Insects as source of phenolic and antioxidant entomochemicals in the food industry
| Audiencia | Público en general | es_ES |
| Cobertura | México | es_ES |
| Fecha de ingreso | 2026-10-05T16:32:07Z | |
| Fecha de publicación | 2023-01-01 | |
| Resumen | Edible insects are a natural resource with profound interest in the food industry. Not only because of their nutritional content and technical production advantage, but also for the presence of bioactive compounds known as entomochemicals. These include phenolic, alkaloid, and terpenoid compounds, as well as amino acids derivatives, among others. This work is focused on phenolic compounds, which have been the best characterized due to their role in food development and bioactive properties. The major taxonomic orders studied in this regard include Orthoptera, Coleoptera, and Lepidoptera, whose edible specimens have antioxidant effects provided by the phenolic compounds contained therein. The use of these insects in the development of nutritious foods will enhance the number of options available for the human population. However, depth research is still needed to guarantee the aforementioned bioactivity in processed foods and ensure its innocuity, thus minimizing the risk of allergic reactions and allowing the full utilization of edible insect species in the food industry. Phenolic derived from edible insects portray an opportunity to improve high quality food, as an alternative to diversify and complement an adequate and functional diet. Future development foods supplemented with insects must consider the preservation of potential benefits of not only nutrients, also de nutraceuticals. | es_ES |
| Doi | https://doi.org/10.3389/fnut.2023.1133342 | es_ES |
| URI | https://riuat.uat.edu.mx/handle/123456789/4000 | |
| Idioma | en | es_ES |
| Editorial | FRONTIERS MEDIA SA | es_ES |
| Relación | Frontiers in Nutrition | es_ES |
| URL relacionado | https://doi.org/10.3389/fnut.2023.1133342 | es_ES |
| Derechos | Acceso abierto (Metadatos de producción científica) | es_ES |
| Licencia | http://purl.org/coar/access_right/c_abf2 | es_ES |
| Fuente | Frontiers in Nutrition | |
| Palabra clave | antioxidants | es_ES |
| Palabra clave | bioactive compounds | es_ES |
| Palabra clave | edible insects | es_ES |
| Palabra clave | entomophagy | es_ES |
| Palabra clave | nutraceuticals | es_ES |
| Título | Insects as source of phenolic and antioxidant entomochemicals in the food industry | es_ES |
| Tipo | Artículo | es_ES |
| Arbitrado | Ha sido Arbitrado | es_ES |
| Autor | Torres-Castillo, Jorge A. | |
| Autor | Olazaran-Santibanez, Fabian E. | |
| Autor | Torres-Castillo, Jorge A. | es_ES |
| Autor | Olazaran-Santibanez, Fabian E. | es_ES |
| Institución | Universidad Autónoma de Tamaulipas | |
| Institución | Universidad Autónoma de Tamaulipas | es_ES |
| URL relacionada | https://doi.org/10.3389/fnut.2023.1133342 | |
| Tipo de artículo | Indexado | |
| Tipo de artículo | Indexado | es_ES |
| Volumen | 10 | es_ES |