Protein hydrolysates derived from superworm (Zophobas morio): Composition, bioactivity, and techno-functional properties.

Abstract

This study aimed to produce protein hydrolysates from superworm (Zophobas morio) flour using the enzymes alcalase (HA), protamex (HP), or flavourzyme (HF), and to characterize their nutritional composition, techno-functional properties, bioactive capacity, and bioaccessibility index. The enzymatic process increased the total amino acid and crude protein contents of the hydrolysates by approximately 36 % and 46 %, respectively, generating better foaming capacity, oil retention, and emulsification capacity, when compared to raw flour. Although 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical capture was similar between the hydrolysates, HA (1479,66 μM FeSO₄/g) and HP (1514,66 μM FeSO₄/g) showed greater antimicrobial and iron reducing power (FRAP) activity, while HF has a higher scavenging efficiency for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (27.53 %). The best antimicrobial activity was observed for HA against Vibrio corallilyticus (400 mg/mL), and HP showed a better antioxidant response scavenging for DPPH radical. The antioxidant capacity against ABTS radical after in vitro simulation of gastrointestinal digestion (GID) was as follows: HA (79.07 ± 1.53 %), HP (74.65 ± 5.85 %), and HF (57.95 ± 8.31 %). Therefore, insect flour is a promising ingredient for the production of protein hydrolysates and their application in animal and human feeds.