Development of hybrid meatballs made of black soldier fly larvae flour, lentils and rice: Effect of in vitro simulated digestion-fermentation on bioactivity

There is a need for a transition to plant-based proteins from animal-based sources. Hybrid plant–meat foods could be a potential solution, offering good nutrient profiles with lower environmental and health impacts. This study is the first to develop hybrid meatballs combining BSFL flour with lentils and rice and to assess their bioactivity under simulated digestion–fermentation. The antioxidant capacity of hybrid digested meatballs showed dose-dependent increases with BSFL levels (effect sizes ranging up to Cohen's d = 3.62), substantially surpassing vegan or meat-based products. In general, the fermented fraction provided 2–8 times higher antioxidant capacity than the digested fraction, with one serving contributing to 33–75% of daily antioxidant capacity intake, a value exceeding typical servings of fruits or vegetables in the Spanish diet. Regarding SCFAs, production rose with BSFL addition. Notably, oven-dried BSFL flours yielded more SCFAs but less antioxidant capacity, while lyophilized flours showed the opposite effect. This highlight processing as a key determinant of functional outcomes. Our findings provide guidance for food developers and policymakers, showing that BSFL-based hybrids can be tailored to maximize antioxidant potential or gut health benefits. These findings are derived from in vitro digestion-fermentation models and represent bioaccessible fractions but actual bioavailability in humans requires validation through in vivo studies. Hybrid meatballs show increased bioactive potential based on in vitro evidence, warranting further investigation. The potential sustainability advantages of BSFL-derived products merit comprehensive life cycle assessments prior to making definitive environmental claims.