Encapsulation of Edible Insect Oils and Lipids for Enhanced Oxidative Stability, Bioaccessibility and Food Application: A Systematic Review, with a Focus on Underutilised Sub-Saharan African Species (Encosternum delegorguei and Macrotermes spp).)

Edible insects provide a sustainable source of dietary lipids rich in beneficial oils, including oleic, linoleic, and occasionally α-linolenic and long-chain fatty acids, as well as minor antioxidants such as tocopherols. However, their susceptibility to oxidative deterioration and off-odour due to the unsaturated nature of these oils poses challenges to consumer acceptance and incorporation into food products. This situation has led to interest in encapsulation technologies. The study aimed to systematically map the encapsulation of edible insect oils and lipids, comparing them to fish and plant oils, while identifying research gaps for two sub-Saharan African species: the edible stink bug (Encosternum delegorguei) and winged termites (Macrotermes spp.). Following PRISMA 2020 guidelines, a search across several databases revealed 1,330 records, with 50 studies qualifying after screening. Findings highlight spray drying as the predominant encapsulation method, alongside emulsion-based systems and complex coacervation. Protein-polysaccharide combinations are effective in enhancing encapsulation efficiency and oxidative protection. Research on insect oils, particularly from the black soldier fly, is limited, leading to reliance on data from fish and plant oils. Encapsulated insect oils exhibit lower oxidation rates and better bio accessibility during intestinal processing. In conclusion, while encapsulation presents a viable strategy to stabilize oxidation-prone insect oils for food applications, the field remains nascent and fragmented. Future priorities should include standardized reporting on oxidative stability, species-specific optimization, the production of bioaccessibility data, and validation through pilot-scale studies.