ANÁLISE TECNOLÓGICA DA INCORPORAÇÃO DE INSETOS COMESTÍVEIS EM PRODUTOS ALIMENTÍCIOS E INTENÇÃO DE CONSUMO
Resumo
Diante dos desafios alimentares e ambientais impostos pelo crescimento populacional global, a incorporação de insetos comestíveis na alimentação humana tem ganhado destaque como alternativa sustentável às proteínas convencionais. Este artigo apresenta uma revisão integrativa da literatura científica, com base na análise de 30 estudos selecionados, com o objetivo de compreender os fatores que influenciam a aceitação, o desenvolvimento tecnológico e a avaliação sensorial de produtos alimentícios com insetos. Os resultados foram organizados em três eixos analíticos: intenção de consumo, inovação em produtos e propriedades sensoriais e tecnológicas. Os dados revelam que a aceitação dos insetos está condicionada a fatores culturais, perceptivos e simbólicos, especialmente no que diz respeito à aparência dos produtos e à familiaridade do consumidor. Em paralelo, os estudos demonstram que os insetos apresentam elevado valor nutricional, funcionalidade tecnológica promissora e potencial para formulações em formatos conhecidos, como pães, massas e sopas. Conclui-se que a consolidação da entomofagia requer articulação entre avanços científicos, estratégias de comunicação e adaptação sociocultural para que os insetos passem a integrar efetivamente os sistemas alimentares contemporâneos.
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