Aplicação de micélio em produtos alimentícios

Abstract

Mycelium, derived from edible fungi, is an ingredient with a mild flavor, low caloric value, and significant amounts of protein and dietary fiber. Accordingly, the present study, in collaboration with the foodtech company Typcal, aimed to evaluate the potential application of mycelium in commonly consumed food products and to assess the nutritional benefits this novel ingredient may provide. The mycelium was produced at Typical through liquid-state fermentation in a 200-liter bioreactor and was applied in both fresh and powdered forms in products such as chicken breast analogues, hamburgers, cookies, and ice cream. Based on the nutritional analysis conducted in accordance with Normative Instruction No. 75, dated October 8, 2020, from the Brazilian Health Regulatory Agency (ANVISA), mycelium was found to be a protein-rich ingredient, as it contains all essential amino acids. Furthermore, it is high in fiber and low in carbohydrates, total fats, and sodium. When incorporated into food products, mycelium contributes to an increase in fiber and protein content, along with a reduction in fat - and consequently, cholesterol - resulting in more sustainable and healthier convenience foods with familiar sensory profiles. Therefore, it is concluded that mycelium constitutes a promising functional ingredient, with health-beneficial properties that justify and encourage its broad use in the food industry.