Techno-functional and biological characteristics of cricket (Gryllus bimaculatus) fractions extracted using a cold press juicer

Crickets (Gryllus bimaculatus) are sustainable protein sources, rich in essential amino acids and suitable for diverse food applications. This study examined cold-press juicing as a sustainable processing technique to fractionate crickets into filtrate (CF), pellet (CP), and supernatant (CS), aiming to enhance nutritional, techno-functional, and biological properties via exoskeleton removal. The physicochemical, techno-functional, and biological properties of the three fractions were compared to those of the raw cricket (control). All fractions showed reduced chitin content (< 2 %) compared with control (15 %), indicating that the cold-press juicer effectively removed the exoskeletons. Among the fractions, CP exhibited the highest protein (70 %) and amino acid (537 mg/g) content with superior water- and oil-holding capacities. CS exhibited the lowest fat (1.6 %) and amino acid (386 mg/g) content but had the highest protein solubility (> 90 % at pH 3–9) and bioactivities, including nitrite scavenging (74 %) and alcohol dehydrogenase (111 %). GC-MS/MS analysis identified abundant antioxidant phenolic acids in CS–ferulic, vanillic, and p-coumaric acids–probably contributing to its superior functional activity. Each fraction displayed distinct functional properties suitable for various food applications, including meat substitutes, bakery items, beverages, and health foods. Cold-press juicer extraction offers a practical approach for producing cricket fractions with tailored properties, advancing sustainable food processing.