The growing global demand for alternative, sustainable protein sources has increased interest in edible insects, of which the domestic cricket (Acheta domesticus Linnaeus) is one of the most studied and exploited species. Crickets offer a rich source of protein, essential amino acids, and micronutrients, and provide significant benefits for environmental sustainability. This in-depth review, based on recent literature, examines the nutritional composition, developmental stages, and optimal housing conditions of crickets, with a focus on their use in the food industry. It also examines the technological challenges and legal frameworks of cricket farming, including feeding strategies and climate control, as well as the regulations governing insect-based foods. It also addresses potential risks, such as allergenic reactions and concerns related to chitin, as well as the role of crickets in the circular economy. The study outlines key challenges and prospects in insect production for food and feed and identifies priorities for future research. Our research discusses the legal background and highlights current findings related to entomophagy. This article presents an in-depth review of the nutritional value, farming conditions, food applications, and regulatory landscape for crickets as food. It also explores the technological challenges and the role of crickets in sustainability.

The inhibition of the alpha-amylase digestive enzyme impedes starch digestion by blocking access to the active site of the enzyme, thereby playing a role in the prevention of obesity and type 2 diabetes. Plant-derived alpha-amylase inhibitors (αAIs) are promising nonpharmacological alternatives for the prevention of these diseases. Alpha-amylase inhibitor-1 (αAI-1) present in common bean (Phaseolus vulgaris) is derived from a precursor protein. In this study, the effect of digestion on the digestibility, immune reactivity, and bioactivity of αAI-1 was assessed from four varieties of Hungarian common bean (Phaseolus vulgaris), with special regard to the precursor protein. For this purpose, αAI-1 was tested in both matrix (native flour and cooked flour) and purified forms under in vitro and acute rat in vivo digestion experiments. The effect of digestion on αAI-1s was monitored by lab-on-a-chip (LOC) electrophoresis, SDS-PAGE/immunoblot, and inhibitory activity analyses by native PAGE. After both in vitro and in vivo digestion, we established that αAI-1 was not degraded even after 60 min gastric digestion and showed immune-reactive properties as well. Although the activity of the purified αAI-1 was lost, that of αAI-1 in the flour matrix (noncooked and cooked) was retained in the stomach. Presumably, in the beans, αAI-1 polypeptides became active due to the pepsin digestion of the precursor protein. The latter samples were also tested in vivo in the small intestine and their resistance and immune reactivity were observed, but αAI-1 did not show activity, as αAI-1 polypeptides were probably complexed by pancreatic amylases. From these results, we can assume that the αAI-1-rich bean protein preparation can affect the carbohydrate metabolism; thus, it could be a promising ingredient for weight loss purposes.

Becslések szerint a világ népessége 2050-re meghaladja a 9 milliárdot [1]. Ez a hatalmas mértékű népességnövekedés megköveteli tőlünk, hogy a jelenlegi élelmiszertermelésünket legalább kétszeresére növeljük [2]. Emellett azonban az tapasztalható, hogy a globális felmelegedés hatására világszerte fokozatosan csökkennek az élelmiszertermelésre használt mezőgazdasági területek [3]. Az egyre súlyosabb mértékű nyersanyaghiány miatt jelentős kutatások folynak, az alternatív fehérjeforrásként a takarmányozásban, valamint az élelmiszeriparban felhasználható növények, állatok, feltérképezése céljából. A számos lehetőség közül a rovarok alkalmazása jelentős figyelmet kap [4].Az ehető rovarokat a világ számos részén fogyasztják hagyományosan, amely potenciálisan hozzájárulhat a világ élelmezésbiztonságához. Becslések szerint legalább 2 milliárd ember fogyaszt rendszeresen rovarokat [5], nemcsak tápértékük, hanem az ízük miatt is. Különösen a fejlett országokban, elsősorban a nyugati társadalmakban azonban a rovarokat ritkán fogyasztják, hiszen ezt kulturálisan nem tartják megfelelőnek [6]. A fogyasztói megítélés azonban megváltoztatható.A rovarok megfelelő energia- és fehérjetartalmú, jó aminosav- és zsírsavprofilú, valamint számos mikrotápanyagot, például rezet tartalmazó élelmiszernek számítanak. Egyesek kiemelkedő vas-, magnézium-, mangán-, foszfor-, szelén- és cink-, valamint riboflavin, pantoténsav, biotin, tartalommal rendelkeznek [7]. A táplálkozási állapotot közvetlenül javító tulajdonságok mellett a rovarok a környezetre is pozitív hatással vannak. Fontos szerepet játszanak a hulladékok biológiai lebontásában és beporzóként a növények szaporodásában. Ezen túlmenően magas a takarmány átalakítási hatásfokuk és tenyésztésük kevésbé függ a termőföldtől, mint a hagyományos állattartás esetében, amely erőforrás-takarékos élelmiszer és takarmány előállítását teszi lehetővé. Emellett ki kell emelni, hogy kevesebb üvegházhatású gázt termelnek és lényegesen kevesebb vizet használnak, mint a hagyományos állattartás. Az ehető rovarok tenyésztésének és fogyasztásának növelése hatással van a gazdasági és társadalmi viszonyokra. A rovarok gyűjtése és termesztése minimális technikai vagy tőke-ráfordítással végezhető, így a társadalom legszegényebb tagjainak is lehetőséget ad a jövedelemszerzésre [8].

The intricate interplay among circadian rhythms, obesity, and cardiovascular diseases has garnered increasing attention in recent years. By examining how circadian rhythms regulate metabolic processes, appetite, and energy balance, the study sheds light on how disruptions to these rhythms contribute to the development of obesity and cardiovascular diseases. From the timing of food intake to the regulation of blood pressure and vascular function, circadian rhythms influence various physiological functions critical to health and overall wellbeing. Understanding this interplay not only provides insights into the underlying mechanisms of disease but also highlights the importance of aligning health behaviors to optimize metabolic and cardiovascular health. This exploration underscores the significance of chronobiology in preventive and therapeutic strategies, offering potential avenues for improving public health outcomes in an increasingly 24/7 society. Therefore, this comprehensive review aims to elucidate the multifaceted relationships between these factors, exploring the underlying mechanisms, clinical implications, and therapeutic strategies. This review will elucidate the role of circadian rhythms in metabolic regulation, adipose tissue function, vascular health, and cardiovascular physiology. Furthermore, it will also examine the bidirectional relationship between circadian disruption and the development of obesity and cardiovascular diseases, highlighting the importance of circadian alignment in preventive and therapeutic interventions.

The transition toward sustainable and nutrient-dense food systems requires novel plant-based ingredients and multifunctional formulations. In this study, gluten-free pasta was developed from millet (Panicum miliaceum) and psyllium husk (Plantago ovata), enriched with duckweed (Lemna minor) flour at 0–20% inclusion levels, with and without egg addition. The study aimed to evaluate the combined effects of duckweed incorporation and processing (drying, cooking, and in vitro digestion) on nutritional quality, bioactive compound stability, and volatile aroma composition. Duckweed enrichment (5–10–12–50% based on millet flour) contributed to strengthening the protein content, total polyphenol levels, and antioxidant capacity across all formulations. Processing steps markedly influenced compound stability and bioaccessibility: thermal treatments reduced extractable antioxidant activity, whereas simulated gastrointestinal digestion enhanced the bioaccessibility of bioactive compounds. Technological properties were moderately affected, with increasing duckweed levels resulting in longer cooking times and higher water absorption capacity. GC–MS–olfactometry analysis revealed that duckweed flour is characterized by a complex volatile profile dominated by hydrocarbons, aldehydes, alcohols, and sulphur-containing compounds, contributing primarily green, fatty, and herbaceous odor notes. During pasta processing, a substantial shift in aroma composition was observed, with ketones and alcohols becoming dominant, while key duckweed-derived odor-active compounds (e.g., carotenoid degradation products and green leaf volatiles) were partially retained in the final products. Olfactometric evaluation confirmed that although processing reduces aroma intensity, duckweed-related volatile markers remain detectable at higher incorporation levels. Overall, millet–psyllium–duckweed pasta represents a promising gluten-free functional food system combining improved nutritional value with plant-based protein enrichment and antioxidant potential. However, aroma modification during processing remains a critical factor for sensory optimization and consumer acceptance. The results highlight the importance of integrating nutritional, technological, and GC–MS–olfactometry approaches in the development of next-generation sustainable cereal-based foods.