Tailoring bioactive properties of cricket powder through optimized hydrolysis using pineapple rhizome-derived bromelain

• Optimized cricket protein hydrolysis using bromelain, achieving 80.2% hydrolysis • Cricket protein hydrolysate contained 76.96% protein with glutamic acid as the major amino acid • FTIR analysis confirmed the presence of functional peptide groups in hydrolysate • Protein hydrolysates showed significant antioxidant and ACE inhibitory activities • No cytotoxicity on L929 and Vero cells, supporting safe use in food applications Crickets are rich in nutrients, but their direct consumption remains limited; thus, transforming them into hydrolyzed products may enhance their applicability. This study aimed to optimize the enzymatic hydrolysis of cricket powder using bromelain derived from pineapple rhizomes to obtain bioactive hydrolysates. Response surface methodology was applied to evaluate the effects of protein concentration, enzyme concentration, and hydrolysis period on the degree of hydrolysis (DH). The optimal conditions (6.51% protein, 1.5% enzyme and 155 min) produced a DH of 80.20%. The resulting hydrolysate contained 76.96% protein and exhibited peptide sizes ranging from 3.5 to 38 kDa. ATR-FTIR confirmed characteristic amide bands, indicating structural modifications following hydrolysis. The hydrolysate demonstrated enhanced antioxidant activities, including DPPH, superoxide, and nitric oxide radical scavenging, as well as higher ferric-reducing power compared with untreated cricket powder. It also showed strong ACE inhibitory activity, suggesting potential antihypertensive effects. Cytotoxicity assessment using L929 and Vero cell lines revealed no significant toxicity at concentrations up to 1,000 µg/mL. Overall, bromelain-mediated hydrolysis effectively improved the functional and bioactive properties of cricket powder, producing a safe peptide-rich ingredient with antioxidant and ACE inhibitory potential. These findings highlight the promise of cricket-based hydrolysates as sustainable and value-added components for future food applications.