Cricket protein hydrolysates pre-processed with ultrasonication and microwave improved storage stability of goat meat emulsion

Increased consumer awareness and environmental concerns have led to an increased search for sustainable and green methods of food preservation (Hassoun et al., 2022). Recently, there has been an increased interest in the use of bioactive peptides and hydrolysates as food bio-preservatives and health-promoting supplements in the food industry (Tacias-Pascacio et al., 2020). Hydrolysis of proteins using enzymes is one of the widely studied strategies for increasing the antimicrobial and antioxidant properties of food proteins. While alcalase is the most widely used protease to produce soluble peptides and hydrolysates with antibacterial and antioxidant activities from different protein sources (Osman, Goda, Abdel-Hamid, Badran, & Otte, 2016), the development of the insect protein hydrolysates and peptides for food applications has received little scientific attention. Hydrolysis of insect proteins has been reported to decrease allergenicity and improve their bioactive and techno-functional properties for their use as food ingredients (Nongonierma & FitzGerald, 2017). In addition to the strong antioxidant properties, Hall, Johnson, and Liceaga (2018) reported no reactivity of cricket proteins with human shrimp-allergic sera after hydrolysis (65–80%) with alcalase enzyme. The superior nutritive and antioxidant properties of cricket protein hydrolysates make it a highly suitable candidate as an ingredient for the development of food products, especially fat-rich meat products which are highly susceptible to lipid and protein oxidation. The addition of cricket protein hydrolysates can improve their nutritional value and increase lipid oxidative and microbial stability during storage. Studies have not reported the use of insect protein hydrolysates for the development of food products, though insect flours such as cricket flour have been recently used for the development of food products such as bread (Althwab, Alhomaid, Ali, El-Anany, & Mousa, 2021). The use of cricket protein hydrolysates as a food ingredient is also justified by its high nutraceutical value and the demonstrated safety during toxicological studies and its long history of being a part of the diet in many cultures and countries (Meshulam-Pascoviche, David-Birman, Refael, & Lesmes, 2022; Mudd, Martin-Gonzalez, Ferruzzi, & Liceaga, 2022). Previous studies have evaluated the effect of gastrointestinal digestion on bioactive properties of cricket protein hydrolysates and reported a positive effect of digestion on their antioxidant properties (Hall et al., 2018; Mudd et al., 2022). However, these studies did not evaluate the effect of digestion on antioxidant and health-promoting properties of the food matrices containing these hydrolysates.

Recently studies have demonstrated the potential of thermal technologies, such as microwave, and non-thermal technologies, such as ultrasonication, to improve the hydrolysis of food proteins to enhance protein digestibility and the bioactive properties of protein hydrolysates (Bhat et al., 2022; Bhat, Morton, Mason, Bekhit, & Mungure, 2019). Developing insect protein hydrolysates for preserving food products and improving their antioxidant and antimicrobial properties using these technologies is still an unexplored area. Therefore, one of the objectives of the present study was to develop cricket-protein (Acheta domesticus) hydrolysates and to evaluate their preservative potential in goat meat emulsion used as a fat and protein-rich food model system. Another objective of the study was to improve the efficacy of the hydrolysates as food preservatives using ultrasonication and microwave as pre-treatments. Goat meat emulsion was prepared using the maximum level of cricket protein hydrolysates (2%) pre-treated with microwave or ultrasonication. The emulsion samples were stored under refrigerated conditions and evaluated for storage quality as well as antioxidant potential before and after gastrointestinal digestion simulation.

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