State-of-the-art review of edible insect: From bioactives, pretreatment to enrichment

Owing to rapid growth of the global population and increased consumption of natural resources, insects, as the largest biological group on Earth, are gradually gaining attention within the vision of a circular economy. Edible insects, rich in a variety of bioactive compounds possessing diverse biological functions, are gradually being explored as novel products for utilization. This review provides a comprehensive summary of the primary bioactive compounds and biological functions in edible insects, with a particular focus on the impact of various pretreatment methods. In light of industrialization, we have also summarized the potential for enriching bioactives via the substrate and fermentation, and proposed future research directions and applications for edible insects. Edible insects contain various bioactive compounds, including phenolics, polysaccharides, peptides, fatty acids and others. The consumption of edible insects has been associated with numerous health benefits, such as antioxidant, anti-obesity, anti-diabetic, anti-cancer, gastrointestinal protective, hepatoprotective, and immunomodulatory effects. Furthermore, pretreatment methods significantly influence the characterization of bioactive compounds and functions. Notably, the effect of gut contents on insects is often overlooked. Therefore, the characterization of bioactive compounds and functions is revealed based on various pretreatment and enrichment methods. Future research aims to capitalize on the benefits of edible insects, integrating a range of omics approaches and clinical trials, to advance their potential application in the functional food and health products industry.