Digestion-driven transformation of Maillard reaction products and bioactivity in cricket-enriched granola

The growing demand for sustainable protein sources has accelerated the incorporation of edible insects into cereal-based foods. This study investigated digestion-driven changes in Maillard reaction products, protein digestibility, and enzyme inhibitory activities in cricket-enriched granola using standardized static in vitro adult and older adult digestion models. Granola was selected as a complex cereal-based matrix to reflect real consumption conditions rather than isolated protein systems. Incorporation of Acheta domesticus (house cricket) powder (cricket powder (CP)) increased protein density and improved sensory acceptability without negatively affecting protein digestibility. Simulated digestion acted as a dynamic transformation stage, promoting the release and formation of furanic compounds, particularly during age-dependent intestinal phases. During adult digestion, hydroxymethylfurfural (HMF) and furfural levels remained stable, while acrylamide levels nearly doubled in granola containing 25% CP compared to the control. In older adult digestion, HMF levels increased among samples, whereas no significant differences were observed in furfural and acrylamide levels. Protein digestibility and degree of hydrolysis did not differ significantly among samples or between digestion protocols, except for degree of hydrolysis of the 25% CP-enriched granola in older adults. Digested samples exhibited measurable α-glucosidase and 15-lipoxygenase inhibitory activities, indicating that cricket proteins incorporated into a real food matrix can contribute to functional bioactivity following gastrointestinal processing. Collectively, the results demonstrate that age-specific digestive physiology and food matrix complexity strongly modulate chemical transformations and functional outcomes in insect-enriched foods. This work provides mechanistic insight into digestion-driven changes occurring in emerging protein-rich snacks and supports the development of nutritionally enhanced products targeting diverse population groups.