Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Edible insects are increasingly recognized as sustainable and nutrient‐dense food sources containing diverse bioactive compounds with potential health benefits. This review analyzes the composition, extraction methods, functional properties, food applications, and safety considerations of insect‐derived bioactives. A systematic literature search was conducted using Scopus, PubMed, Web of Science, and Google Scholar, covering publications from 2010 to 2025. Keywords related to insect bioactives, composition, extraction, functionality, applications, and safety were applied. Of the 482 records initially identified, 94 studies met the inclusion criteria after screening. Eligible studies provided empirical data on insect bioactives and their applications, while duplicates, non‐English articles, and abstracts were excluded. Extracted data were thematically synthesized to evaluate current evidence and identify research gaps. Edible insects are rich in bioactive compounds, including proteins, peptides, lipids, chitin, phenolics, vitamins, and minerals with antioxidant, antimicrobial, anti‐inflammatory, and immunomodulatory properties. Their composition varies by species, diet, life stage, and processing. Advanced extraction methods such as ultrasound‐assisted, enzyme‐assisted, and supercritical fluid techniques improve bioactive recovery. Insect‐derived peptides support cardiovascular and metabolic health, while chitin and chitosan offer prebiotic benefits. However, safety issues—including allergenicity, microbial contamination, and heavy metals—require standardized production and regulatory frameworks for safe functional food applications.