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Agradecimentos: This study was financed by the National Council for Scientific and Technological Development––Brazil (CNPq) (Process Number 430579/2018-7) and Coordination of Improvement of Higher Education Personnel––Brazil (CAPES) (Finance Code 001). Acknowledgments to Agrin Criação e Comércio de Insetos LTDA for gently donating cricket samples for the production of protein concentrate Abstract: The development of innovative ingredients through biotechnological routes has established insect proteins as an emerging source of bioactive peptides. The current study aimed to evaluate the antioxidant properties of black cricket (Gryllus assimilis) protein hydrolysates produced using the proteases FlavourzymeTM 500L, AlcalaseTM 2.4L, and NeutraseTM 0.8L, either individually or in binary/ternary combinations. The enzymatic hydrolysis promoted an increase of approximately 160% in total antioxidant capacity and 93% in the ferric reducing antioxidant power. The isolated use of the enzyme FlavourzymeTM 500L showed the most prominent positive effect on the antioxidant properties, presenting an IC50 value of 455 and 71 µg/mL for DPPH and ABTS radicals scavenging activities, respectively. This sample was composed mainly of small peptides (MW < 3 kDa), in which the antioxidant properties increased after fractionation by ultrafiltration. Gel electrophoresis analysis showed protein hydrolysates composed mainly of polypeptide chains with a mass of less than 14 kDa. Finally, the enzymatic treatment proved to be an efficient process to improve the antioxidant properties of black cricket proteins, increasing the possibility of applying these hydrolysates as bioactive ingredients in food or nutraceutical products CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES Fechado

O objetivo geral do presente trabalho foi avaliar a obtencao de peptideos com propriedades antioxidantes utilizando um concentrado proteico de grilo-preto (Gryllus assimilis) hidrolisado enzimaticamente por diferentes preparacoes comerciais de proteases. A atividade antioxidante dos produtos hidrolisados foi avaliada pelos metodos de capacidade antioxidante total, DPPH e ABTS.