Multifunctional properties of peptides derived from black cricket (Gryllus assimilis) and effects of in vitro digestion simulation on their bioactivities.

Insects are a rich source of proteins and are produced in systems that have lower environmental impact. As an alternative protein source, they can be consumed directly or used as an ingredient in other formulations. Recently, there has been growing interest in utilizing insect proteins as a substrate to obtain bioactive peptides as well as in investigating the maintenance of their biological properties under physiological conditions.

Germination and its role in phenolic compound bioaccessibility for black mustard grains: A study using INFOGEST protocol.

Germination has been regarded as a promising natural process to improve the antioxidant properties of mustard. However, there ís one question to be solved in this area: does germination improve mustard phenolics' bioaccessibility? The aim of this study was to answer this question by using INFOGEST protocol to simulate in vitro digestion. Resveratrol, formononetin and cryptochlorogenic acid were identified for the first time as evaluated by liquid chromatography-mass spectrometry.

Enzymatic hydrolysis of black cricket (Gryllus assimilis) proteins positively affects their antioxidant properties.

The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source of bioactive peptides. The current study aimed to evaluate the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolysates produced using the proteases Flavourzyme 500L, Alcalase 2.4L, and Neutrase 0.