Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

Abstract

The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study, we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying, and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/ or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW-R100 mixtures, while EW-R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones; however, a 75/25 w/w EW-R100 mixture displayed a similar foam stability to EW. Simlarly, R100 hydrogels proved less viscoelastic than EW ones; however, the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW-R100 proved similar to those of EW gels, while 75/25 w/w EW-R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW-R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW-R100 mixtures, with contributions reported for both hyphal structures and surface-active material.

Mycoprotein as a meat substitute: production, functional properties, and current challenges‐a review

“…The increased viscosity of mycoprotein solution is caused by mycelial fragments and viscosifying substances, including galactan, chitin, and chitosan, which inhibit the flow of fermenting broth. Similarly, Lonchamp et al (2020a) studied the impact of mycoprotein and mycoproteinbased fractions (retentates) on the viscosity and gelling properties of egg white (EW) solutions with different concentrations (50/50 and 75/25 EW/retentate). The study found that the retentate and EW/retentate solutions exhibited higher viscosity (0.9, 0.12, and 0.08 Pas) than 10% EW (0.02 Pas).…”

“…Finnigan et al (2017) found that Quorn products need functional synergy with EW to achieve a meat-like texture. Moreover, Lonchamp et al (2020a) examined the interaction between mycoprotein retentate mixture and EW and discovered that gels produced from a 25/75 and 50/50 ratio of retentate mixture and EW exhibited similar foaming properties to 10% EW but greater than 5% and 7.5% EW. The study found that gels made from a mixture of EW-retentate (75/25) exhibited a dense hyphal structure that encloses the filaments and other particles surrounding the air bubbles.…”

“…Similarly, Lonchamp et al . (2020a) studied the impact of mycoprotein and mycoprotein‐based fractions (retentates) on the viscosity and gelling properties of egg white (EW) solutions with different concentrations (50/50 and 75/25 EW/retentate). The study found that the retentate and EW/retentate solutions exhibited higher viscosity (0.9, 0.12, and 0.08 Pas) than 10% EW (0.02 Pas).…”

Waste reintroduced in the kitchen: life cycles inventories of representative waste-to-nutrition pathways

“…Myco in baseline con guration), while this option could be contemplated (Lonchamp et al, 2020). This modeling choice goes in hand with the low information on water integration of future IL-based lignocellulosic biore neries, and that many parameters sizing the actual amount of water required might signi cantly evolve (e.g.…”

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

“…Algal proteins can be obtained from a relatively sustainable source, since algae i) is a rich source of proteins; ii) do not compete with traditional food crops for land; iii) is a multiuse crop (fuel, food, feed..); and iv) mitigate greenhouse gas emissions (Tredici et al 2015;Klamczynska and Mooney 2017;Laurens et al 2017). Fungal proteins do not require agricultural land and may be obtained through a circular economy based on recycling agri-industrial wastes (Ritala et al 2017;Satari and Karimi 2018;J. Lonchamp et al 2019;Finnigan, Needham, and Abbott 2016).…”