## 1 Introduction  
In recent years, the global demand for sustainable and nutritious food sources has driven innovative research on alternative protein sources. Among these, cricket protein has emerged as a promising candidate due to its nutritional profile and environmental sustainability [1]. The development of emulsions using cricket protein represents a new way of creating functional and sustainable food products. Cricket flours, derived from edible crickets such as _Gryllodes sigillatus_ and _Acheta domesticus_, have attracted attention due to their high protein content, essential amino acid profile and environmentally friendly production compared to traditional livestock farming [2]. Emulsions, colloidal systems composed of two immiscible phases stabilized by an emulsifier, play a crucial role in the formulation of various food products, including dressings, sauces and beverages [3]. Incorporating cricket protein into emulsions not only enhances their nutritional value but also contributes to sustainable development goals by reducing dependence on resource-intensive protein sources [4]. The success of emulsion development with cricket protein lies in understanding its unique physicochemical properties. Cricket protein contains a diverse range of proteins, lipids and chitin that impart distinctive functional properties to emulsions. Studies have shown that cricket protein has emulsifying properties due to the amphiphilic nature of its proteins, which can adsorb at the oil-water interface and stabilize the emulsion [5]. Furthermore, the presence of chitin, a polysaccharide in the cricket exoskeleton, may contribute to the mechanical stability of emulsions through interactions with proteins and lipids [6]. In addition to its functional properties, the nutritional benefits of cricket protein in emulsions are noteworthy. Cricket protein is a rich source of essential amino acids, vitamins and minerals, making it a valuable ingredient in emulsion-based food products designed to meet consumers' nutritional needs. In addition, cricket protein has a lower environmental footprint compared to traditional protein sources, which is in line with growing consumer demand for sustainable and ethical food choices [7; 8]. Avocado oil, derived from the fruit of the _Persen americana_ tree, has gained considerable attention in recent years for its potential health benefits. This natural oil has been a staple in traditional diets, especially in regions where avocados are native, and its consumption is now gaining popularity worldwide. Scientific studies have examined the nutritional composition of avocado oil and found it to be high in antioxidants such as tocopherols, carotenoids and polyphenols. These compounds contribute to the oil's potential anti-inflammatory and antioxidant properties, which are crucial for maintaining overall health and preventing chronic disease [9; 10]. Avocado oil has also been linked to cardiovascular health benefits. Research suggests that the monounsaturated fats found in avocado oil may help improve lipid profiles by reducing LDL cholesterol levels while increasing HDL cholesterol, ultimately promoting a healthier cardiovascular system [11; 12]. The versatility of avocado oil extends beyond its culinary uses; it is also gaining recognition for its use in skin care. Studies have demonstrated the oil's potential to promote skin health due to its moisturizing properties and ability to enhance the absorption of essential nutrients [13; 14]. In this context, exploring the applications of avocado oil and the scientific evidence surrounding its benefits is crucial for people looking to optimize their dietary and skincare routines. This scientific study proposes the use of avocado oil as a dispersed phase in emulsions and emulsions. Recent studies have already demonstrated the possibility of using avocado oil in such dispersed systems and with sustainable biological resources as emulsifying agents [15]. The main novelty of this study lies in the use of cricket protein as an interface stabilizer.