INSECT-BASED FUNCTIONAL FOODS: ANTI-INFLAMMATORY POTENTIAL FOR VOCAL HEALTH IN SINGERS

Resumen

Introduction: Edible insects have been gaining prominence as a sustainable and nutritious alternative to traditional sources of animal protein. Studies point to their nutritional, antioxidant, and technological benefits, in addition to their viability for the food industry. Objective: To investigate the relationship between vocal health and functional nutrition, with an emphasis on the effects of bioactive compounds present in alternative protein foods from edible insects. Methodology: The research is based on a systematic literature review on the nutritional composition, bioactivity, and technological potential of edible insects. Scientific articles that address topics such as protein hydrolysis, antioxidant activity, and industrial applications of these organisms were analyzed. The search was carried out in the following databases: Scopus, ScienceDirect, PubMed, Web of Science, SpringerLink, and Google Scholar, considering publications between the years 2000 and 2021. In addition, complementary sources of a technical and journalistic nature were included, such as reports and websites specialized in the subject. The selection of studies considered criteria of scientific relevance, including research on the production of bioactive peptides, functional properties, industrial processing and nutritional evaluation of insects. Results: Edible insects, such as Gryllus assimilis and Zophobas morio, have a high protein content, essential minerals and natural antioxidants. Studies indicate that bioactive peptides derived from protein hydrolysis of these insects have functional potential. Discussion: The inclusion of insects in the diet can reduce environmental impacts and provide an efficient protein source. Derived products, such as protein flours, have been incorporated into the food industry due to their functional and antioxidant properties. Conclusion: Edible insects emerge as a promising alternative for the diversification of the human diet and for the promotion of environmental sustainability. Their high nutritional value, especially regarding protein content and the presence of bioactive compounds with antioxidant potential, has been widely highlighted. In addition to their nutritional benefits, they also have technological potential in the formulation of new foods, contributing to innovations in the food industry. However, future research is needed, particularly with regard to food safety, standardization of production processes and consumer acceptance.