*2.2. Preparation of Insect Protein Hydrolysates*

Control hydrolysate was prepared following the procedure described by Liceaga-Gesualdo and Li-Chan, with some modifications [38]. A mass of 500 g of insect meal was dispersed in deionized water at 5% (*w*/*w*) and magnetically stirred at 4 ◦C for 12 h. The temperature of dispersion was adjusted to 55 ◦C and the pH was adjusted at 8.5 with 0.66 N NaOH [39,40]. Alcalase® was then added to the dispersion at 3% (E/S). During the 2 h enzymatic hydrolysis, the dispersion was constantly stirred, and the pH was constantly adjusted with alkaline solution (NaOH, 0.66 N). After hydrolysis, Alcalase® was inactivated by heat treatment at 80 ◦C for 15 min. The hydrolysate was cooled to 20 ◦C and centrifuged at 4500× *g* for 45 min at 20 ◦C. Finally, the supernatant was filtered using a strainer to remove some lipids [41] and freeze-dried. For the high-pressure conditions, both insect dispersions were prepared as described for the control. Pressurization parameters (200 and 380 MPa for 1 min for cricket and mealworm meals, respectively) were based on results obtained by Boukil et al. [42]. All hydrolysates were stored at 4 ◦C between experiments.
