Characterization of Acheta domesticus Protein Powder as an Alternative Protein Source for Cocoa Cream Enrichment

Abstract

Over the past decade, changes in consumer dietary habits have driven an increasing demand for protein-enriched confectionery products. Consequently, research has increasingly focused on the utilization of alternative protein origins, including Acheta domesticus. This research paper aims to characterize Acheta domesticus protein powder (CP) in terms of its functional properties and chemical composition. In addition, the amino acid profile was determined using HPLC, while antioxidant capacity was evaluated by spectrophotometric methods (including the ABTS assay). Edibility was further assessed in proteins, both in their native form and after incorporation into cocoa cream products, using an in vitro digestion model. The results indicated that methionine was the most abundant essential amino acid in CP (17.71 mg/100 g protein), while glycine was the predominant non-essential amino acid (42.38 mg/100 g protein). CP also demonstrated high solubility (80.00%) and notable water- and oil-binding capacities (90.26% and 94.87%, respectively). However, its emulsifying properties were limited, as emulsifying stability was maintained for only 26 min. In contrast, digestibility results indicated strong protein hydrolysis in both native and cocoa cream samples enriched with CP in different concentrations (10, 12.5 and 15%), hereafter designated as CPC10, CPC12.5, and CPC15. The degree of hydrolysis was higher after the digestion process, with 39.11% for the control and 47.14%, 48.62% and 50.05% for the fortified samples—CPC10, CPC12.5 and CPC15, respectively. The ABTS assay further confirmed the increase in antioxidant activity after digestion. The ABTS values of the digested fortified samples ranged from 20.91% for CPC10 to 40.45% for CPC15, suggesting the release of bioactive peptides during gastrointestinal digestion. Overall, the findings highlight CP as a promising protein source for the fortification of cocoa cream products, which are naturally low in protein content.