Tenebrio molitor
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Food and Nutrition Sciences
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The introduction of a new food group represents a significant challenge, both from a technical and cultural perspective. The consumption of insects itself is quite complex when exploring new protein sources in nutrition. From a technical standpoint, considering the suggestion of using the adult phase of Tenebrio molitor as food, two sensory aspects must be addressed as a disadvantage: texture, due to its high chitin content (23%), and appearance (a living being beetle-like). However, its high protein content (50%) is an attractive aspect, even more when considering its larvae, which have an even higher protein value (58%). In addition to its high protein content, the larvae also have high fat values (30%). These parameters support the proposition that T. molitor larvae represent a promising matrix for obtaining a high-quality protein ingredient. Furthermore, its approximate composition indicates that a simple and low-cost technology can be used to obtain a protein concentrate without generating environmental waste, requiring only a press to remove the fat. This makes it a superior matrix compared to those used for plant-based alternatives. For instance, consider pulse beans. The technology used for these pulses is labor-intensive and destructive. For example, using six tons of beans (bean yield rate per hectare) for protein extraction will result in waste representing 75% of the total bean yield and a value of 25% for protein yield. This waste generated will represent a great environmental and agronomic aggression. Then it can be concluded that the use of larvae is a fact, but in-depth proteomics and peptidomics studies are necessary. This work presents a literature review of what has been done worldwide on this subject over the past ten years. The available information is confusing and lacks systematization.
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STEPHAN, MARILIA P.; SARKIS, JORGE E. de S.; ROSA, JEANE S. da; COCATO, MARIA L. Tenebrio molitor: investigating the scientific foundations and proteomic and peptidomic potential. Food and Nutrition Sciences, v. 16, n. 4, p. 427-435, 2025. DOI: 10.4236/fns.2025.164024. Disponível em: https://repositorio.ipen.br/handle/123456789/49732. Acesso em: 29 Apr 2026.
Esta referência é gerada automaticamente de acordo com as normas do estilo IPEN/SP (ABNT NBR 6023) e recomenda-se uma verificação final e ajustes caso necessário.