Abstract
Abstract Insects and shrimps represent the clade Pancrustacea of the phylum Arthropods. Being valuable sources of nutrients and bioactive compounds, insects and shrimps possess several physiological similarities but are processed and consumed in different ways. This review provides a comparative overview of the additional health benefits of insects and shrimps to assess their potential as a functional food. Hydrolysates, their antioxidant and angiotensin-converting enzyme inhibitory activities, fatty acids, cholesterol, minerals, vitamins, carotenoids, phenolic compounds, dietary fiber, as well as, in vivo studies on the consumption of insects and shrimps are discussed. Both organisms could be viewed as marine and terrestrial counterparts of high nutritional importance and valuable sources of bioactive compounds and proteins needed for designing new functional food and supplements. However, more in vivo and clinical studies are needed along with the safety and allergy assessment of insects to ensure their safety for human consumption.
Highlights
Arthropods enclose large animal taxa that include crustaceans, in sects, myriapods, and chelicerates, united by common features - the clear segmentation of their bodies, a sclerotized cuticle, and jointed appendages (Fig. 1) (Budd & Telford, 2009)
Insects are the largest class of Arthropods, and their consumption was happening throughout the whole history of humankind
The processing and consumption approaches differ for insects and shrimps and to a great extent are related to their sizes
Summary
Arthropods enclose large animal taxa that include crustaceans, in sects, myriapods, and chelicerates, united by common features - the clear segmentation of their bodies, a sclerotized cuticle, and jointed appendages (Fig. 1) (Budd & Telford, 2009) Both insects and shrimps can be classified as belonging to the clade Pancrustacea. Ecological issues have caused a growing global interest in alternative protein sources In this regard, edible insects offer a promising solution both in terms of high nutritional value (van Huis et al, 2013) and the sustainability of their production (van Huis & Oonincx, 2017). This review aims to compare insects and shrimps for their health-promoting effects as food and to assess if they meet the criteria of functional food and food ingredients
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