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<p>This study provides a scientometric analysis of research on food applications of fungal mycelium, emphasizing production parameters relevant to industrial scalability. Bibliographic data from the Web of Science yielded 816 publications (1975–2025). Applying to the systematic review–preselect–analyze protocol, 372 relevant publications were identified, with 8,071 citations, 21 per article on average, and an h-index of 43, reflecting significant scientific impact. The analysis shows an exponential rise in publications since 2010, due to technical progress, regulatory changes, and growing demand for sustainable alternative proteins. China, Taiwan, and the United States lead contributions, supported by coordinated public investments and clear novel food policies. Keyword co-occurrence analysis shows main research clusters: submerged fermentation (SmF), solid-state fermentation (SSF), antioxidant activity, and nutraceuticals, highlighting the field’s multidisciplinary nature. Terms related to mycelial growth and fermentation processes exhibit strong conceptual centrality, underscoring the importance of scale-up. Together, these findings summarize current and emerging research directions in food-grade mycelium, building a strong scientific and technological base for future innovation.</p> Graphical Abstract <p></p>

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Food applications of fungal mycelium a global scientometric analysis of trends gaps and innovations

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年4月4日

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  • Gabriele Noronha Maia,
  • João Pedro Czekalski Penteado,
  • Marcelo Luis Kuhn Marchioro,
  • Débora Gonçalves Bortolini,
  • Nedia de Castilhos Ghisi,
  • Alessandra Cristine Novak Sydney,
  • Eduardo Bittencourt Sydney

摘要

This study provides a scientometric analysis of research on food applications of fungal mycelium, emphasizing production parameters relevant to industrial scalability. Bibliographic data from the Web of Science yielded 816 publications (1975–2025). Applying to the systematic review–preselect–analyze protocol, 372 relevant publications were identified, with 8,071 citations, 21 per article on average, and an h-index of 43, reflecting significant scientific impact. The analysis shows an exponential rise in publications since 2010, due to technical progress, regulatory changes, and growing demand for sustainable alternative proteins. China, Taiwan, and the United States lead contributions, supported by coordinated public investments and clear novel food policies. Keyword co-occurrence analysis shows main research clusters: submerged fermentation (SmF), solid-state fermentation (SSF), antioxidant activity, and nutraceuticals, highlighting the field’s multidisciplinary nature. Terms related to mycelial growth and fermentation processes exhibit strong conceptual centrality, underscoring the importance of scale-up. Together, these findings summarize current and emerging research directions in food-grade mycelium, building a strong scientific and technological base for future innovation.

Graphical Abstract