**4. Conclusions**

This study demonstrated that some functional properties of commercial insect meals, mainly solubility and the OBC, can be enhanced by enzymatic hydrolysis by Alcalase®. More specifically, the WBC and the foaming and gelation properties were not improved by enzymatic digestion (control and pressure-treated insect meals). Moreover, meals and hydrolysates had low emulsifying properties and viscosity. These results corroborate their current use as filler agents to produce protein-enriched bread and pasta. The DH was further improved by the use of HHP, but only for the mealworms. Despite only a moderate effect of HHP, these results showed the potential of insect protein hydrolysate as a new food ingredient for food formulations. However, to produce insect-based ingredients with better functionalities, it is crucial to control the heating step during insect drying to minimize its negative impact on protein functionality while ensuring microbiological safety of the insect ingredients. The use of extrusion-cooking technology on insect meals and hydrolysates also represents an advantage for improving their functional properties.

**Author Contributions:** Conceptualization, A.D.-P., A.D. and S.L.T.; Methodology, A.D.-P., M.L., A.D. and S.L.T.; Software, A.D.-P.; Validation, A.D.-P., A.D. and S.L.T.; Formal Analysis, A.D.-P.; Investigation, A.D.-P., A.D. and S.L.T.; Resources, A.D.-P., M.L., A.D. and S.L.T.; Data Curation, A.D.-P.; Writing—Original Draft Preparation, A.DL-P.; Writing—Review and Editing, A.D.-P., A.D. and S.L.T.; Visualization, A.D.-P., A.D. and S.L.T.; Supervision, A.D. and S.L.T.; Project Administration, A.D. and S.L.T.; Funding Acquisition, A.D. and S.L.T. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research was funded by Le Fonds de recherche du Québec—Nature et technologies (Grant # 2018-PR-208090).

**Acknowledgments:** The authors thank Le Fonds de recherche du Québec-Nature et technologies (Grant # 2018-PR-208090) for financial support. The authors also thank Diane Gagnon and Véronique Perreault for their technical support. **Acknowledgments:** The authors thank Le Fonds de recherche du Québec-Nature et technologies (Grant # 2018- PR-208090) for financial support. The authors also thank Ms. Diane Gagnon and Véronique Perreault for their **Acknowledgments:** The authors thank Le Fonds de recherche du Québec-Nature et technologies (Grant # 2018- PR-208090) for financial support. The authors also thank Ms. Diane Gagnon and Véronique Perreault for their technical support.

*Molecules* **2020**, *25*, x 9 of 24

*Molecules* **2020**, *25*, x 9 of 24

S.L.T.; Supervision, A.D. and S.L.T.; Project Administration, A.D. and S.L.T.; Funding Acquisition, A.D. and

S.L.T. All authors have read and agreed to the published version of the manuscript.

S.L.T.; Supervision, A.D. and S.L.T.; Project Administration, A.D. and S.L.T.; Funding Acquisition, A.D. and

**Funding:** This research was funded by Le Fonds de recherche du Québec—Nature et technologies (Grant # 2018-

**Conflicts of Interest:** The authors declare no conflict of interest. technical support. **Conflicts of Interest:** The authors declare no conflict of interest **Conflicts of Interest:** The authors declare no conflict of interest

#### **Appendix A Appendix A Appendix A**

PR-208090).

PR-208090).

**Figure A1.** Dynamic moduli G' and G" of cricket meals at 30% (*w*/*v*) and pH 7.0 during heating and cooling. (**A**) without NaCl addition and (**B**) with 1 M NaCl. **Figure A1.** Dynamic moduli G' and G" of cricket meals at 30% (*w*/*v*) and pH 7.0 during heating and cooling. (**A**) without NaCl addition and (**B**) with 1 M NaCl. **Figure A1.** Dynamic moduli G' and G" of cricket meals at 30% (*w*/*v*) and pH 7.0 during heating and cooling. (**A**) without NaCl addition and (**B**) with 1 M NaCl.

**Figure A2.** Mealworm meal at 3% (*w*/*v*) and pH 7.0 (**A**) before and (**B**) after heat treatment. **Figure A2.** Mealworm meal at 3% (*w*/*v*) and pH 7.0 (**A**) before and (**B**) after heat treatment. **Figure A2.** Mealworm meal at 3% (*w*/*v*) and pH 7.0 (**A**) before and (**B**) after heat treatment.

**Table A1.** Probability values for the effects of insects (crickets and mealworms), treatments (meals, control hydrolysate and hydrolysate generated after HHP treatment of meals), concentration (0.5, 1.0 and 3.0% *w*/*v*), pH (4.0, 5.5 and 7.0) and time (30, 60 and 90 min) on the emulsion stability index.

**Table A1.** Probability values for the effects of insects (crickets and mealworms), treatments (meals, control hydrolysate and hydrolysate generated after HHP treatment of meals), concentration (0.5, 1.0 and 3.0% *w*/*v*), pH (4.0, 5.5 and 7.0) and time (30, 60 and 90 min) on the emulsion stability index.

Main effects

Main effects

 **Probability Values** 

 **Probability Values** 


**Table A1.** Probability values for the effects of insects (crickets and mealworms), treatments (meals, control hydrolysate and hydrolysate generated after HHP treatment of meals), concentration (0.5, 1.0 and 3.0% *w*/*v*), pH (4.0, 5.5 and 7.0) and time (30, 60 and 90 min) on the emulsion stability index.
