Awasthi, Mukesh Kumar and Kumar, Vinay and Hellwig, Coralie and Wikandari, Rachma and Harirchi, Sharareh and Sar, Taner and Wainaina, Steven and Sindhu, Raveendran and Binod, Parameswaran and Zhang, Zengqiang and Taherzadeh, Mohammad J. (2023) Filamentous fungi for sustainable vegan food production systems within a circular economy: Present status and future prospects. Food Research International, 164. pp. 1-17. ISSN 09639969
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Abstract
Filamentous fungi serve as potential candidates in the production of different value-added products. In the context of food, there are several advantages of using filamentous fungi for food. Among the main advantages is that the fungal biomass used food not only meets basic nutritional requirements but that it is also rich in protein, low in fat, and free of cholesterol. This speaks to the potential of filamentous fungi in the production of food that can substitute animal-derived protein sources such as meat. Moreover, life-cycle analyses and techno-economic analyses reveal that fungal proteins perform better than animal-derived proteins in terms of land use efficiency as well as global warming. The present article provides an overview of the potential of filamentous fungi as a source of food and food supplements. The commercialization potential as well as social, legal and safety issues of fungi-based food products are discussed.
Item Type: | Article |
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Additional Information: | Cited by: 10 |
Uncontrolled Keywords: | Circular economy; Filamentous fungi; Food products; Food supplement; Myco-based |
Subjects: | Q Science > Q Science (General) |
Divisions: | Faculty of Agricultural Technology > Master Program in Food and Science Technology |
Depositing User: | Siti Marfungah Marfungah |
Date Deposited: | 16 Aug 2024 09:18 |
Last Modified: | 16 Aug 2024 09:18 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/3116 |