INFORM February 2025 Volume 36 (2)

inform February 2025, Vol. 36 (2) • 31

Bioactive peptides derived from insect proteins: Preparation, biological activities, potential applications, and safety issues Tarahi, M., et al. , Food Chemistry , 465, Part 1, 142113, 2025. https://doi.org/10.1016/j.foodchem.2024.142113 Bioactive peptides are polypeptides with specific amino acid sequences that exhibit biological activities and health benefits. Insects have emerged as a sustainable source of pro teins in human food and animal feed due to their efficient resource utilization, low environmental footprint, and good nutritional profile. Moreover, insect-derived bioactive pep tides (IBPs) offer potential applications in functional foods and pharmaceuticals due to their antioxidant, antimicro bial, antihypertensive, anti-inflammatory, antidiabetic, and anti-obesity activities. In this article, the isolation, purifi cation, and properties of IBPs are reviewed, as well as their potential health benefits, commercial applications, and safety. Despite the growing interest in incorporating IBPs into food products, challenges regarding consumer acceptance, safety, and regulations still persist. Thus, there is a pressing need for further research in this area, as well as clarification of the regulatory framework, before the full potential of insects as a sustainable source of bioactive peptides for human consump tion can be realized.

Eryngo essential oil nanoemulsion stabilized by sonicated-insect protein isolate: An innovative edible coating for strawberry quality and shelf-life extension Taghi Gharibzahedi, S. M. and Altintas, A., Food Chemistry , 463, Part 2, 141150, 2025.https://doi.org/10.1016/j.foodchem.2024.141150 New bioactive coatings with eryngo essential oil (EEO) nanoemulsions stabilized by ultrasonically-treated lesser meal worm protein isolate (LMPI) were developed to extend strawberry shelf life and quality. EEO due to high carvone (43.03 %), phenolics (87.45 mg gallic acid equivalent/g), flavonoids (13.56 mg quercetin equivalent/g), and carotenoids (635.07 mg/kg) contents exhibited a significant antioxidant activity comparable to ascorbic acid (AA) and BHT. Nanoemulsions stabilized with 9 % sonicated LMPI showed smaller droplet size, higher negative ζ-potential, and greater stability, turbidity, and encapsulation efficiency of EEO compared to those stabilized with native LMPI. The FTIR spectra showed that sonicated LMPI had structural changes enhancing its emul sifying activity, with key peaks indicating the presence of hydro gen bonds, carbonyl groups, and protein conformations in both EEO and LMPI. Strawberries coated with optimal EEO-loaded nanoemulsions showed superior quality with minimal storage-de pendent physicochemical, textural, color, and sensory changes compared to control samples. This edible coating also maintained higher total monomeric anthocyanin and AA contents with lower peroxidase activity during storage than EEO-based coatings.