Edible insects: chemical composition, protein digestibility, bioactive compounds, functional and thermal properties of different species.

The continued growth of the global population has increased the need for alternative food sources to reduce food insecurity. Entomophagy has emerged as a promising option due to the high reproductive rate, productivity, and efficient feed conversion of insects. This study evaluated five insect species with potential for human consumption, focusing on their nutritional composition, including macronutrients, fatty acids, minerals, bioactive compounds (carotenoids and phenolics), amino acid profiles, antioxidant activity, and technological properties. All species showed high protein contents, ranging from 50.87 g 100 g-1 in Zophobas morio to 60.30 g 100 g-1 in Gryllus assimilis, with protein digestibility varying from 26.2% to 81.7%. Lipid contents ranged from 19.01 to 37.97 g 100 g-1, with G. assimilis presenting a high proportion of unsaturated fatty acids (68.18%). Essential minerals, including iron, copper, potassium, and sodium, were detected in all samples. All insect species exhibited antioxidant activity, which was influenced by amino acid and bioactive compound profiles. The amino acid analysis revealed a high diversity of essential and non-essential amino acids, particularly in Z. morio and Hermetia illucens, which presented the widest range of essential amino acids. G. assimilis exhibited the highest phenolic content, whereas Bombyx mori showed the highest carotenoid levels. In addition to their nutritional value, insect flours demonstrated promising technological properties, such as water and oil absorption, emulsification, foam formation, and thermal stability. These findings highlight the potential of insect-derived ingredients as sustainable and functional alternatives for enriching processed foods and improving their nutritional and functional profiles.