Preparation of house cricket peptide by enzymatic hydrolysis and development of herbal peptide drink

As environmental concerns drive a shift toward sustainable protein sources, insects have emerged as a promising alternative to conventional animal proteins. House crickets (Acheta domestica) are particularly notable for their high protein content and minimal ecological impact. However, the development of cricket peptide products faces a key challenge in enhancing sensory properties for consumer acceptance. This study compared the effects of two enzymes - papain and alkaline protease - on the quality of cricket peptides, focusing on peptide yield, degree of hydrolysis, and sensory attributes. Although the alkaline protease-derived peptide provided higher peptide yield, the papain-derived peptide demonstrated superior foaming capacity, lower bitterness, and higher overall acceptance. Subsequently, the papain-derived peptide was combined with natural sweeteners and herbal ingredients to formulate a herbal peptide beverage. Three herbal recipes were evaluated for their ability to mask undesirable flavors, with the recipe containing monk fruit, chrysanthemum, and lemongrass, achieving the highest consumer acceptance. This study highlights the potential of cricket peptides as a sustainable protein source in functional beverages and underscores the importance of careful enzyme selection and flavor formulation in developing consumer-friendly products.