ArticleFoods (Basel, Switzerland)2024
Characteristics and Bioactivities of Protein Hydrolysate from Cricket (
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Enhanced Stability and Bioavailability of Defatted Cricket Protein Hydrolysates Encapsulated in Alginate-Coated Liposomes.Foods (Basel, Switzerland) · 2026Article
- Harnessing Insects as Novel Food Ingredients: Nutritional, Functional, and Processing Perspectives.Insects · 2025Review
- Special Issue: "Foods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
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Abstract
Cricket is a potential proteinaceous source used for protein hydrolysate (PH) preparation, having several biological activities. Nevertheless, cricket has high lipid contents, which are susceptible to oxidation during PH preparation. Thus, ethanol was used together with vacuum impregnation (VI) to enhance defatting efficacy before PH preparation. Also, bioavailability of the digest of PH after gastrointestinal tract (GIT) digestion via the Caco-2 monolayer was assessed. Cricket powder was defatted using ethanol for 1-4 h. Lipid contents were decreased with enhancing time until 2 h. Additionally, the defatting efficacy was augmented when ethanol combined with VI at 4 cycles for 2 h (VI-E-2) was implemented. Lowered mono- and polyunsaturated fatty acid contents were also observed in the VI-E-2 sample. The VI-E-2 sample was used to prepare PH using Alcalase and Flavourzyme (0.2-0.4 units/g dry sample). PH prepared by Alcalase hydrolysis at 0.2 units/g dry sample (A-0.2) showed the higher ABTS radical-scavenging activity and FRAP, compared to that prepared by Flavourzyme hydrolysis (
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