Enzymatic Hydrolysis Methods of Insect Orthoptera Protein: A Systematic Review

Insects from the Orthoptera order, such as grasshoppers and crickets, are increasingly receiving attention as potential alternative protein sources, especially due to their high protein content and biofunctional properties that can be developed through enzymatic hydrolysis processes. This study aimed to systematically review the enzymatic hydrolysis method of Orthoptera order insect protein and evaluate its effect on biofunctional activity, degree of hydrolysis (DH), and allergenicity. The question formulation used the PICO strategy, namely population (insects, Orthoptera order, locusts, grasshoppers, and crickets), intervention (insect processing using an enzymatic hydrolysis process), comparison (protease enzyme type, protease enzyme concentration, hydrolysis pH, hydrolysis temperature, hydrolysis duration, and drying method), and outcomes (DH, allergenicity, biofunctionality, and bioactive peptides). Sixteen articles were selected from 752 articles sourced from credible scientific journals in trusted electronic databases. The analysis showed that the Alcalase enzyme was most effective in producing bioactive peptides with antioxidant, anti-inflammatory, and antihypertensive activities. The results of this review recommend that the enzymatic hydrolysis process in Orthoptera insects can use a 3% (w/w) Alcalase enzyme at pH 8-9 and temperature 50°C for 90 min, especially when combined with ultrasonication, which was shown to increase the DH by > 50% and the antioxidant activity significantly. Thus, the enzymatic hydrolysis process of Orthoptera insects can be an effective approach in the development of safe and high-value functional foods and bioactive ingredients.