Abstract
Abstract Due to the popularization of insect consumption, several studies have been carried out to elucidate the most diverse questions about nutritional factors, risks related to consumption, processing, production, potential applications, among others. Since then, the high content of insect protein is what has been the most highlighted topic researched. However, insect lipids have gained attention in recent studies. Lipids from insects have excellent nutritional value and can be as healthy as lipids presented in traditional foods. Depending on the insect stage of life, the lipid content and composition may change. In addition to proteins, lipids have been gaining ground in the field of research representing a promising ingredient for the manufacture of insect-based ingredients. In this review, aspects of the nutritional value related to insect lipids, the main processes of extraction, their composition and their current and future possible applications were reported.
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