INFORM September 2024

20 • inform September 2024, Vol. 35 (8)

A sustainable

approach

to functional lipids Ityotagher P. Aondoakaa and Casimir C. Akoh

Functional lipids serve as ingredients in the formulation of functional foods. While there is no universally accepted definition for functional lipids, they can be defined as a category within functional foods which share similarities with conventional lipids (edible fats/oils) in terms of appearance but distinguish themselves by demonstrating physiological benefits and/or reducing the risk of chronic diseases beyond basic nutritional functions.

Functional food production and nutritional supplements both have a strong demand for functional lipids. The World Health Organization rec ommended an annual consumption guideline of 20–25 kg for edible oils, with a notable shortfall observed in the intake of these oils in economi cally disadvantaged nations compared to the recommended threshold. Fats and oils are usually produced from plants, fishes, and animals (which represent the primary source of lipids) using conventional techniques which have been reported to be environmentally unfriendly. The persistent rise in the demand for food lipids, coupled with the inadequacy of primary sources to satisfy global need, and the overarch ing impact of climate change, underscore the need to explore renewable and sustainable sources of lipids. The quest for novel sources of edible oils, both intended for direct consumption and food processing applica tions, has substantially increased over the past decade. INSECT-BASED OILS Insect oil represents a valuable component of functional lipids. Insect derived food and ingredients have attracted significant global attention due to their ability to enhance food security, thereby reducing depen -

• The following article is an excerpt from a recent paper published in the Journal of the American Chemists’ Society. • The article discusses how lipids from oleaginous microorganisms and insect species have the potential to serve as a valuable ingredient for healthful food preparation. • This excerpt concentrates on the section of the review dedicated to insect oils.