House cricket (Acheta domesticus): A review based on its nutritional composition, quality, and potential uses in the food industry

Gabriela Pilco-Romero; Aida M. Chisaguano-Tonato; María E. Herrera-Fontana; Luis F. Chimbo-Gándara; Majid Sharifi-Rad; Francesca Giampieri; Maurizio Battino; María Gabriela Vernaza; José M. Álvarez-Suárez

Resumen:

Background The house cricket (A. domesticus) is one of the edible insects that are gaining attention as a new source of protein and nutrients with potential use in the food industry as a safe and environmentally sustainable option with high biological value. Scope and approach Here, we review the published literature on studies of chemical composition, nutritional value, and potential risks that the consumption of house crickets entails. We discuss the benefits of consuming A. domesticus from a nutritional point of view, as well as information concerning the properties of its components for use in the food industry.