Exploring Fungal Mycelium for Sustainable Food Solutions: From Biomass Utilization to Byproduct Innovation
Hosam Elhalis
Abstract
Filamentous fungi play a vital role in biotechnology, offering diverse enzymatic capabilities and biochemical properties that drive various industrial processes. However, their rapid growth generates significant mycelium waste, posing sustainability challenges. This review explores the structure and nutritional composition of fungal mycelium, highlighting its potential applications in food, including plant-based proteins, functional foods, and novel product development. Rich in essential amino acids, lipids, vitamins, minerals, antioxidants, and dietary fibers, fungal biomass serves as a valuable alternative protein source. It can be incorporated into minimally processed foods, such as burger patties, leveraging its texture, appearance, and nutritional benefits. Additionally, fungal biomass waste yields valuable byproducts like chitin, chitosan, and pigments, which have various food applications. However, challenges remain in ensuring safety, optimizing sensory properties, and meeting regulatory standards for fungal-based foods. Strategies such as refining fermentation processes, strengthening safety protocols, and enhancing flavor through innovative techniques are essential for overcoming these barriers. This review underscores the versatility and value of fungal mycelium in sustainable food technology, emphasizing the need for further research to unlock its full potential.