Title: From Pond to Plate: Evaluating techno-functionality, structural properties, and bioavailability of Wolffia and Lemna-based green egg analogue as emerging protein sources

forthcoming

This project addresses the urgent need for sustainable and nutritious food sources to meet the demands of a rapidly growing population by harnessing the potential of duckweed species, aquatic plants known for their high-quality protein content. While traditional plant proteins have made progress, emerging sources like duckweed offer the potential to revolutionize food systems. Despite its nutritional benefits, duckweed remains underutilized in food product development. This research aims to close this gap by employing novel protein extraction techniques, specifically pulsed electric field (PEF) and ultrasound technology, both recognized for enhancing protein yield. Through a comprehensive analysis of the techno-functional and structural properties of duckweed proteins, the study seeks to fully unlock its potential. By developing green egg analogues from duckweed protein as a value-added ingredient, this project contributes toward sustainable, high-quality food systems, addressing future food security and improving nutrition for generations to come. Furthermore, the successful development of these egg analogues has the potential to influence future food product innovation, providing healthier and environmentally conscious alternatives that align with global sustainability efforts.