Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (Gryllus assimilis)

SIMPLE SUMMARY: The demand for consumption of protein of animal and vegetable origin increases with the growth of the world population. Therefore, new sources of animal protein that are nutritious, safe and sustainable for the environment are needed. In this situation, edible insects become a very attractive alternative due to their high protein content, their good functional and biological properties, and their environmental sustainability. Insects as food are not attractive to consumers who do not have them incorporated into their food culture, but products derived from them are accepted by consumers and can be used as functional ingredients by the food industry. Insect protein isolates and concentrates can be used as functional ingredients. The main objective of this work was to obtain protein concentrate from cricket (Gryllus assimilis) flour to evaluate their functional and biological properties. In addition to characterizing its protein profile and digestibility. ABSTRACT: Edible insects can represent an alternative to obtain high-quality proteins with positive biological properties for human consumption. Cricket flour (Gryllus assimilis) was used to obtain cricket protein concentrate (CPC) using pHs (10.0 and 12.0) of extraction and pHs (3.0, 4.0, 5.0, and 6.0) of isoelectric precipitation (pI). Protein content, water and oil absorption capacity, protein solubility, antioxidant, and anti-inflammatory activities were determined. In addition, the protein profile was characterized by electrophoresis and the in vitro CPC digestibility was evaluated. Cricket flour presented 45.75% of protein content and CPC 12–5.0 presented a value of 71.16% protein content using the Dumas method. All samples were more soluble at pH 9.0 and 12.0. CPC 12–3.0 presented a percentage of water-binding capacity (WBC) of 41.25%. CPC 12–6.0 presented a percentage of oil-binding capacity (OBC) of 72.93%. All samples presented a high antioxidant and anti-inflammatory activity. CPC 12–4.0 presented a value FRAP of 70,034 umol trolox equivalents (TE)/g CPC, CPC 12–6.0 presented a value ABTS of 124,300 umol TE/g CPC and CPC 10–3.0 presented a DPPH value of 68,009 umol TE/g CPC. CPC 10–6.0 and CPC 12–6.0 presented high anti-inflammatory activity, with values of 93.55% and 93.15% of protection, respectively. CPCs can be used as functional ingredients in the food industry for their excellent functional and biological properties.