Unlocking mushroom protein functionality and improving circularity by valorising the fibre side stream.

There is a current need to explore diverse alternative protein sources with improved technological functionality and digestibility.

Mushrooms are a relatively low-cost and environmentally sustainable horticultural product, which are valued for their taste, fibre and protein content and several other health benefits. Surprisingly, few mushroom derived ingredients are commercially available e.g., mushroom powders.

Their relatively high protein and fibre content have largely been overlooked, leaving an opportunity to explore these nutrients to generate mushroom based value-added ingredients.

MUSH4FUN aims to go beyond the state-of-the-art by extracting mushroom protein and optimising the protein's technological and digestive functionality while creating circularity through valorisation of the side-stream generated during protein extraction.This research work is comprised of four parts and will adopt multidisciplinary approaches. (1) Protein concentrates/isolates will be extracted from three mushroom varieties, i.e., white button, oyster and shiitake.

Fibre will be isolated and purified from the residue.

The technological functionality of the obtained proteins will be determined (WP1). (2) The in vitro protein digestibility of the protein concentrates in model emulsions and gel systems will be evaluated (WP2). (3) Innovative food products will be developed using protein and fibre obtained, as proof-of-concept (WP3). (4) The textural properties of the developed products will be evaluated instrumentally and through sensory evaluation by a consumer panel (WP5).

This project addresses European Union's FOOD 2030 policy pathway 4 aimed at increasing the diversification of alternative protein sources and encouraging a dietary shift towards plant-based diets.

Knowledge and concepts from this research work are expected to increase competitiveness of the mushroom sector and create opportunities for new markets.