Extraction, characterization, and use of edible insect oil – A review

Population growth is driving the search for new food sources, including entomophagy, i.e., a diet based on edible insects. Insect powder are rich in essential fatty acids, minerals, vitamins, and bioactive compounds such as antioxidant phenolics. The technologies for extracting oil from insects must be efficient to guarantee high yields. This oil due to its favorable nutritional profile, and lower cost, can be a viable alternative to vegetable and fish oils. Although common in some cultures, the consumption of insects faces resistance in others due to its association with dirt. Efforts are being made to scientifically demonstrate the safety and nutritional benefits of insects as well as their sustainability as a food source. This first review of insect oils focuses on presenting their different characteristics and encouraging the production and use of these products in the food, pharmaceutical, or cosmetics industries. •Edible insects present a sustainable and environmentally friendly option.•Oils obtained from edible insects are an alternative for human consumption due to their nutritional benefits.•Oils extracted from insects contain high concentrations of bioactive and minority compounds.•The extraction method can influence the concentration and nutritional benefits of the oils.•Cholesterol levels in insect oils are significantly lower compared to oils of animal origin.