Synergistic application of proteases and in situ dextran production via fermentation with Leuconostoc pseudomesenteroides to improve the metabolomic, safety, and technological profile of Acheta domesticus powder for food applications

Direct incorporation of cricket powder (CP) into foods is limited by poor protein solubility, microbial safety concerns, biogenic amine formation, and off-flavors. To address these challenges, this study developed a bioprocess combining enzymatic hydrolysis with fermentation by Leuconostoc pseudomesenteroides in the presence of sucrose, promoting in situ dextran production and improving the safety, nutritional value, and metabolomic profile of CP for breadmaking. Three strategies were evaluated: (i) fermentation with starter and sucrose (sdf-CP), (ii) enzymatic pretreatment followed by fermentation (Eh-sdf-CP), and (iii) simultaneous starter–enzyme addition at reduced dosages (El-sdf-CP), alongside controls containing only starter or sucrose (sf-df). Fermentation ensured rapid acidification and microbial safety, while sdf-CP and El-sdf-CP accumulated up to 1.68 g/100 g of dextran, accompanied by significant increases in free amino acids and peptides. Biogenic amines remained negligible, and the volatile profile was enriched with desirable compounds such as 3-ethyl-2,5-dimethylpyrazine and ethyl butanoate. When applied to breadmaking, bio-processed CP increased protein content and reduced predicted glycemic index (pGI 87.8–88.7 vs. 93.1). Experimental breads showed volumes comparable to controls, reduced staling, and improved sensory quality, with diminished bitterness and insect-like notes alongside enhanced sweetness and roasted aroma. Overall, the integration of enzymatic hydrolysis and fermentation with in situ dextran production offers a promising strategy to improve the functionality and consumer acceptance of cricket powder in Western diets. • Cricket powder is a sustainable substrate enabling efficient in situ dextran production. • Alcalase and Flavourzyme increase amino acids and peptides content of cricket powder. • Fermentation with sucrose ensures microbiological and biochemical safety of cricket powder. • In situ dextran production improves both volatile profile and sensory quality of CP. • Bio-processed cricket powder improves bread, reducing glycemic index, staling, and increasing ACE inhibition.