Unlocking the potential of EU-approved edible insects: A review of protein hydrolysates and their technological and biological properties

The practice of eating insects, known as entomophagy, is common in many parts of the world, and the nutritional benefits of edible insects are well established. In the European Union (EU), four insect species have been authorised for human consumption under novel food regulations: house cricket (Acheta domesticus), migratory locust (Locusta migratoria), lesser mealworm (larval form of Alphitobius diaperinus), and yellow mealworm (larval form of Tenebrio molitor). Their significant protein content makes them excellent substrates for enzymatic hydrolysis, a process that produces amino acids and bioactive peptides which can improve the technological and functional characteristics of food products. The use of specific enzymes during hydrolysis can optimise the nutritional profile, the technological and biological properties of the resulting hydrolysates, making them suitable for a wide range of food applications. This review focuses on the potential of protein hydrolysates from EU-approved edible insects. It assesses the effects of using different enzymes and details how these treatments modify technological and biological properties of the final protein hydrolysates. The variability of insect protein composition highlights the critical importance of selecting the appropriate enzyme or enzyme combination and carefully controlling operational parameters such as pH, time, and temperature. The presence of interferents such as lipids, as well as the application of emerging technologies such as high hydrostatic pressure, also significantly influences the final properties. The use of edible insects in food is not without challenges, particularly regarding safety and allergens.