Every day, there is an increase in environmental damage on the planet regarding human action. One of the causes is food production. Edible insects are presented as an option to mitigate the environmental damage generated by the production of conventional food for humans and animals. The objective of this study was to investigate the main nutritional aspects of insects and how they can provide a nutritional and sustainable alternative to the planet. As the main results, the nine orders of insects that are most consumed on the planet are presented: Blattodea, Coleoptera, Diptera, Hemiptera, Hymenoptera, Isoptera, Lepidoptera, Odonata, and Orthoptera. Their main macro- and micronutrient aspects as well as their bioavailable and bioaccessibility proteins and essential amino acids, monounsaturated fatty acids, minerals, vitamins, and fiber (chitin) are also explored. Additionally, some of the species that are used for animal food processing and the possible risks that insects can present when used as food are discussed. With this, edible insects are established as a real option to mitigate climate change being an important nutritional source for the development of food for humans and animals.

Background: The electronic nose, tongue, and eye are futuristic technologies that have been used for many years; they have been gaining market in different types of industries and can increasingly be found in the food area; their function is to determine sensory characteristics (smell, aroma, and flavor) and objective visuals, without the subjectivity that can be represented by sensory analysis by people (the study that can complement the analysis of machines, without being exclusive). Objectives: Find the main generalities of these mechanisms, their sensors, software, mechanism of action, and applications within the food industry. Methods: A search was carried out in the main databases of indexed articles, with terms that allowed collecting the necessary information, and 89 articles were used that met different inclusion criteria. Results: The main outcomes were to understand the operation of each of these technologies, what their main components are, and how they can be linked in the beer, wine, oil, fruit, vegetable, dairy, etc. industry to determine their quality, safety, and fraud. Conclusions: The use of electronic nose, tongue, and eye is found in more food industries every day. Its technology continues to evolve; the future of sensory analysis will undoubtedly apply these mechanisms due to the reliability, speed, and reproducibility of the results.

In all of the different historical periods during its development, the pre-Hispanic inhabitants of the Quito plateau and its valleys used the flora and fauna for food and the development of their society. The objective of this study is to review the chronological periods that correspond to the territory of the current city of Quito, as well as the possible diet, and the toxic substances to which the inhabitants could be exposed. The main archeological sites in the territory of Quito are as follows: (1) 11000–1500 BC (Preceramic): El Inga-Rancho Bajo; (2) 1500–500 BC (Formative): Rancho Bajo-Cotocollao-Tajamar; (3) 500 BC–500 AD (Regional Development): Jardín del Este; (4) 500–1500 AD (Integration): La Florida–Rumipamba-Chillogallo-Chilibulu and; (5) 1500–1534 AD (Inca period): Quito, which is today’s historic center and urban area. The probable main vegetable foods that were consumed were corn, potato, quinoa, beans, chili, and oca, while the main meat foods were rabbit, guinea pig, deer, guanta, and llama. The possible toxic substances to which the inhabitants could be exposed by consuming contaminated foods were glycoalkaloids (α-solanine and α-chaconine), tropane alkaloids, and heavy metals. The analysis of biomolecules in archeological remains is feasible, and some physicochemical analytical techniques are capable of using small samples. Moreover, the possible application of spectroscopic methods, supported by quantum chemistry, in order to predict the occurrence of molecules in the past cannot be ruled out.

Edible insects are increasingly consumed in many parts of the world, because of their nutritional content, environmental sustainability, and accessibility.Chontacuro (Rhynchophorus palmarum L.), a beetle found in several regions of the Amazon basin in South America, has been consumed by the inhabitants of this region throughout history. The objective of this research was to analyse the protein and lipid composition ofchontacuro, and to determine how this insect could be incorporated into typical Ecuadorian dishes. Information was collected from 26 bibliographic sources, including articles and books, in scholarly databases. The total fat content of driedchontacuro is usually 30-60% (consisting of 40-60% monounsaturated fatty acids, 36-55% saturated fats, and 1-3% polyunsaturated fats), and its protein content is 19-26% (mainly comprising essential amino acids, whose concentrations depend on the insect’s diet).Chontacuro also contains vitamins and minerals. These insects can be incorporated into culinary dishes in the form of mature larvae or flour (protein). Herein, we assessed the amounts ofchontacuro that could be incorporated into several traditional Ecuadorian dishes: rice with quinoa, carrottortillas with quinoa flour,tortilla de palo,bolón de verde withmanaba cheese,muchín ofcassava manaba,chilimbibu,cositas finas, andempanada de tiesto. Thechontacuro is an insect indigenous to the Ecuadorian Amazon that could be used to increase the nutritional value of the country’s traditional foods.

The human gut microbiota represents a highly diverse ecosystem, with its composition and functions influenced by dietary, biological, and environmental factors. This research aimed to analyze how diet significantly impacts microbial dynamics, particularly through the consumption of dietary fiber, micronutrients, and bioactive compounds. A comprehensive review of major scientific databases was conducted to identify and evaluate studies that explored the relationship between diet and gut microbiota, as well as the primary microbial genera and species linked to these dietary patterns. The primary bacterial phyla present in the human gut include Firmicutes, Bacteroidetes, Actinobacteria, and Verrucomicrobiota. Among these phyla, notable genera include Bacteroides, Prevotella, Faecalibacterium, Bifidobacterium, and Akkermansia . These taxa are integral to several essential processes, such as the degradation of complex polysaccharides, the synthesis of short-chain fatty acids, the modulation of immune responses, and the preservation of the intestinal barrier. From a nutritional perspective, current evidence indicates that a plant-based diet may enhance microbial diversity, augment the production of beneficial metabolites such as short-chain fatty acids, and facilitate bacterial profiles that are associated with anti-inflammatory properties, metabolic regulation, and the maintenance of epithelial integrity. In conclusion, dietary patterns that are particularly rich in fiber, micronutrients, and bioactive compounds derived from plant sources have a profound impact on the composition and functions of the gut microbiota. A thorough understanding of these interactions is crucial for developing nutritional strategies that enhance both gut health and overall well-being.

El consumo de azúcares es un fenómeno que ha venido incrementándose de manera significativa en el mundo y en nuestro país en particular. Este incremento se ha producido por el desarrollo de la industria alimentaria que pone a disposición una amplia gama de productos procesados con alto contenido de azúcares libres. El objetivo de esta investigación fue investigar los problemas que puede traer el consumo de azúcares libres en la salud humana y el desarrollo de potenciales patologías a largo plazo. Se realizó una revisión bibliográfica en las principales bases de datos de artículos relacionados con el área de salud, se fijaron criterios de inclusión para la revisión de la bibliografía, y se obtuvo un total de 48 fuentes para investigar. Los principales resultados encontrados fueron: el peligro en la salud de consumir azúcares libres (fructosa, glucosa, y sacarosa); el consumo de carbohidratos es necesario en una dieta equilibrada, siempre que estos formen parte de la matriz del alimento y no en una forma libre. Las principales patologías que se pueden derivar por el consumo de este tipo de azúcar son: obesidad, diabetes, hipertensión arterial, enfermedades cardiovasculares, hígado graso no alcohólico, incremento de triglicéridos, colesterol LDL, caries y cáncer. El deterioro de la calidad de vida de niños, jóvenes y adultos, así como la inversión que reclaman los sistemas de salud para atender el creciente número de pacientes con enfermedades derivadas del consumo de azúcar, es un problema de salud pública que debe ser atendido de manera urgente.