Cushuro (Nostoc sphaericum): a potential ingredient for the development of high-moisture extruded meat analogues

Carrasco W.; Leon A.M.; Moreno M.C.; Medina W.T. · Applied Food Research (2026) · DOI: 10.1016/j.afres.2026.101794

Resumen

The environmental impacts and nutritional limitations of conventional meat have driven the development of plant-based meat analogues made from alternative protein sources. This study explores the use of Nostoc sphaericum (cushuro), a high-Andean cyanobacterium, and Faba bean protein isolate (FBPI) to formulate high-moisture meat analogues via twin-screw extrusion. Blends containing 10–30 % cushuro and 70–90 % FBPI were extruded under varying moisture contents (60–70 %) and screw speeds (900–1200 rpm). The resulting products were characterized for their structural, textural, colorimetric, nutritional, and antioxidant properties. Among them, the formulation CF1S2M1 (10 % cushuro, 90 % FBPI, 1200 rpm, 60 % moisture) showed the most promising results, exhibiting a well-aligned fibrous structure and a high protein content, with a total antioxidant capacity of 533.30 μmol TE/g (ABTS assay). Textural attributes approached those of chicken breast, particularly after sous vide cooking, which reduced hardness and chewiness while maintaining the fibrous structure. Low-fat and carbohydrate contents further supported a favorable nutritional profile. However, the overall amino acid balance requires further optimization to meet complete dietary needs. These findings highlight the potential of cushuro as a novel, functional ingredient for the development of sustainable meat analogues and underscore the need for continued research to enhance its nutritional value and validate biofunctional claims.

Instituciones: Universidad Nacional del Altiplano