Development of new meat analogues from filamentous fungi cultivated on oenological by-products: A quality perspective

Interest in the link between diet, health, and sustainable nutrition has grown, driving exploration of alternative proteins. Edible filamentous fungi offer a promising high-quality protein source for meat analogues. This study explores Neurospora intermedia biomass, cultivated on grape marc and wine lees produced via submerged fermentation in a demo-scale bubble column reactor, to create clean-label, vegan, and gluten-free meat analogue balls (MABs). MABs were formulated with 21.4 % (w/w) fungal protein and compared with pea-based textured vegetable protein. Protein sources were evaluated for techno-functional properties, and MABs were assessed for cooking characteristics, nutritional value, color, texture, microstructure, and sensory attributes. Fungal proteins exhibited high water (5.92–6.51 g/g) and oil (up to 5.81 g/g) absorption capacities. Fungi-based MABs had a cooking efficiency of 86.5–87.6 % and crude protein content up to 37 % on a dry basis. Texture profile analysis showed improved cohesiveness (0.63–2.23), and springiness (0.55–2.45) compared to those made from peabased texturized proteins. Scanning electron microscopy confirmed a fibrous microstructure. Sensory evaluation under blind conditions by untrained panelists highlighted juiciness, a fibrous texture, and a fungi- or meataroma mimicry. These results support the potential of Neurospora intermedia biomass grown on oenological byproducts as a nutritious, functional protein source for next-generation meat analogues. The study has strong potential to contribute to the circular bioeconomy fields with broader sustainability implications.