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<p>Aquafaba, the aqueous by-product of legume cooking, has gained prominence as a sustainable, plant-based egg alternative due to its exceptional foaming, emulsifying, and moderate thickening ability. This review explores the recent advancements from 2017 to 2025 in aquafaba extraction and processing, highlighting how legume type, pre-treatment, and cooking influence aquafaba’s functional performance. The impact of storage conditions and stability on aquafaba’s physicochemical attributes, along with its comparative performance against conventional egg and plant-based alternatives, is analyzed. Despite its promising application, challenges such as batch variability, lack of standardization, and sensory drawbacks hinder its large-scale commercialization. Addressing these issues through improved processing techniques and technological innovations could enhance its consistency and functionality. Additionally, the role of aquafaba in waste valorization and sustainability is examined, underscoring its alignment with circular economy principles and food systems. With increasing consumer demand for sustainable, clean-label, and egg-free ingredient formulations, aquafaba represents a compelling opportunity for innovation in plant-based product development.</p>

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Aquafaba as a Sustainable and Plant-Based Egg Alternative: Recent Advances in Extraction, Nutritional Insights, and Functional Characterization

  • 期刊论文

  • 发表日期：

    2025年8月20日

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  • Divyadharshini Sivaraj,
  • Chandrakant Genu Dalbhagat,
  • Arun Prasath Venugopal,
  • Perumal Thivya,
  • Shubham Nimbkar,
  • N. A. Nanje Gowda,
  • Sabyasachi Mishra,
  • Vivek Kambhampati

摘要

Aquafaba, the aqueous by-product of legume cooking, has gained prominence as a sustainable, plant-based egg alternative due to its exceptional foaming, emulsifying, and moderate thickening ability. This review explores the recent advancements from 2017 to 2025 in aquafaba extraction and processing, highlighting how legume type, pre-treatment, and cooking influence aquafaba’s functional performance. The impact of storage conditions and stability on aquafaba’s physicochemical attributes, along with its comparative performance against conventional egg and plant-based alternatives, is analyzed. Despite its promising application, challenges such as batch variability, lack of standardization, and sensory drawbacks hinder its large-scale commercialization. Addressing these issues through improved processing techniques and technological innovations could enhance its consistency and functionality. Additionally, the role of aquafaba in waste valorization and sustainability is examined, underscoring its alignment with circular economy principles and food systems. With increasing consumer demand for sustainable, clean-label, and egg-free ingredient formulations, aquafaba represents a compelling opportunity for innovation in plant-based product development.