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RESEARCH ARTICLE

High-pressure homogenization improves mycoprotein digestibility under an elderly static in vitro digestion model by disrupting cell-wall-related structural barriers.

Food & function · 16 September 2026 · DOI 10.1039/d6fo02720b

High-pressure homogenisation broke down mycoprotein structures and improved digestion under simulated older-adult conditions, which could aid the design of high-protein foods for ageing populations. Researchers compared untreated and treated mycoprotein with pork and commercial plant-based meat in a static oral, gastric and intestinal model. Treatment left major nutrient composition largely unchanged, cut mean particle size by more than 80% during digestion and increased hydrolysis. Free amino acid release neared pork levels and exceeded the untreated and plant products. The case for older-adult foods is credible, but remains laboratory-based.

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