Micoproteínas como fuente alternativa para el desarrollo de alimentos con alto valor proteico: avances, aplicaciones y perspectivas biotecnológicas

Abstract

Fungal proteins represent a biotechnological alternative for developing protein-rich foods that contribute to more sustainable food systems through controlled production and the utilization of agro-industrial waste. This study analyzes recent evidence regarding the use of fungal proteins in the development of protein-rich foods. A systematic review was conducted following PRISMA 2020 guidelines. Specialized searches were performed in Scopus and PubMed, followed by data refinement to remove duplicates and select relevant literature. A total of 103 recent publications were analyzed using RStudio, Excel, Bibliometrix, and VOSviewer to identify keyword co-occurrence patterns and the geographical distribution of scientific research. Additionally, the microorganisms employed, as well as the substrates, processing strategies, and food applications, were compared and analyzed. A predominance of filamentous fungi from the genera Fusarium spp., Aspergillus spp., Neurospora spp., Pleurotus spp., Rhizopus spp., and Lentinus spp. was observed. Protein content varied widely, and food applications focused primarily on meat analogues, dairy alternatives, and functional ingredients. Finally, the evidence suggests that fungal proteins represent an alternative with significant nutritional, technological, and environmental potential.