Optimization and characterization of protein hydrolysates from Tenebrio molitor and Gryllus bimaculatus using response surface methodology

This study aimed to optimize the production conditions and characterize the functional properties of protein hydrolysates derived from Tenebrio molitor and Gryllus bimaculatus, which are emerging as future food resources. Response surface methodology was applied to optimize enzymatic hydrolysis using a Central Composite Design model to determine the optimal conditions. The protein hydrolysates produced under these conditions were evaluated for antioxidant activity (DPPH, ABTS, and FRAP assays) and physicochemical properties, including solubility, oil absorption capacity, emulsifying capacity, and in vitro digestibility. The hydrolysate from T. molitor exhibited superior digestibility and oil absorption capacity, whereas the G. bimaculatus hydrolysate showed remarkable antioxidant activity. Both hydrolysates demonstrated high solubility over a wide pH range, suggesting their potential applications in various food systems. This study highlights the feasibility of using insect-derived protein hydrolysates as functional food ingredients and offers valuable insights into the development of alternative protein sources to address global food shortages. Optimized hydrolysates can serve as promising ingredients in functional foods, contributing to sustainable food systems and future nutritional strategies.