Decompartmentalisation as a simple color manipulation of plant-based marbling meat alternatives

Ong, Shujian; Loo, Larry Sai Weng; Pang, Marion; Tan, Russell; Teng, Yuanwen; Lou, Xuanming; Chin, Sze Khen; Naik, Mihir Yogesh; Yu, Hanry

doi:10.1016/j.biomaterials.2021.121107

Cited by 31 publications

(27 citation statements)

References 54 publications

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“…Cultured meat (CM), also called cell‐based meat, is an emerging technology used to develop alternative meats based on muscle tissue engineering. To produce CM, skeletal muscle satellite cells, such as bovine satellite cells (BSCs) [ 1 ] and porcine skeletal muscle satellite cells (PSCs), [ 2 ] are cultivated on 3D scaffolds, which act as a supporting matrix for cell attachment, growth, and differentiation in vitro. [ 3 ] Various scaffolding systems, including porous scaffolds, fibrous scaffolds, and hydrogels, have been developed as 3D‐cell culture platforms for biomedical applications and are generally made from synthetic or animal‐derived biopolymers with a high cost.…”

Section: Introductionmentioning

confidence: 99%

“…Cultured meat (CM), also called cell-based meat, is an emerging technology used to develop alternative meats based on muscle tissue engineering. To produce CM, skeletal muscle satellite cells, such as bovine satellite cells (BSCs) [1] and porcine skeletal muscle satellite cells (PSCs), [2] are cultivated on 3D scaffolds, in CM production. For example, Ben-Arye et al prepared textured soy protein scaffolds for the growth and maturation of BSCs.…”

Section: Introductionmentioning

confidence: 99%

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3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture

Jing

Zeng

et al. 2022

Advanced Materials

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Cultivating meat from muscle stem cells in vitro requires 3D edible scaffolds as the supporting matrix. Electrohydrodynamic (EHD) printing is an emerging 3D‐printing technology for fabricating ultrafine fibrous scaffolds with high precision microstructures for biomedical applications. However, edible EHD‐printed scaffolds remain scarce in cultured meat (CM) production partly due to special requirements with regard to the printability of ink. Here, hordein or secalin is mixed, which are cereal prolamins extracted from barley or rye, with zein to produce pure prolamin‐based inks, which exhibit favorable printability similar to common polycaprolactone ink. Zein/hordein and zein/secalin scaffolds with highly ordered tessellated structures are successfully fabricated after optimizing printing conditions. The prolamin scaffolds demonstrated good water stability and in vitro degradability due to the porous fiber surface, which is spontaneously generated by culturing muscle cells for 1 week. Moreover, mouse skeletal myoblasts (C2C12) and porcine skeletal muscle satellite cells (PSCs) can adhere and proliferate on the fibrous matrix, and a CM slice is produced by culturing PSCs on prolamin scaffolds with high tissue similarity. The upregulation of myogenic proteins shows that the differentiation process is triggered in the 3D culture, demonstrating the great potential of prolamin scaffolds in CM production.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture

Jing

Zeng

et al. 2022

Advanced Materials

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“…The meat’s color determines the visual preference for the quality during storage [ 22 ]. The color and appearance of meat analogs change with different fat replacers and storage temperatures, as shown in Figure 1 and Table 2 .…”

Section: Resultsmentioning

confidence: 99%

Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage

Jeong

Kim

Lee

et al. 2022

Foods

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This study determined the effects of physicochemical and microbial properties of emulsion as a fat replacer in meat analogs during freezing storage. Meat analogs were prepared with different fat replacers: vegetable oil (O) for control, oil in water emulsion (E), and non-emulsified oil in water emulsion (EC) for emulsion control. After that, meat analogs were stored for 0.5, one, three, and six months at −18 °C and −60 °C. The results showed that the drip loss of all samples was not significantly different (p > 0.05). However, the liquid holding capacity of EC and E was significantly higher than that of O (p < 0.05). Additionally, the microstructures of meat analogs of E and EC were smaller with denser pore sizes than O. This explains the significantly lower hardness of E and EC compared to O (p < 0.05). Overall, E showed superior physiochemical and sensory quality. During the storage, the stability of chemical properties, such as volatile basic nitrogen and thiobarbituric acid reactive substances, showed no significant changes (p > 0.05). Moreover, the microbial studies (total viable counts and Escherichia coli count) suggested that meat analogs did not deteriorate during the preparation and storage. Thus, this study suggests that emulsion-type fat replacers influence meat analogs’ physicochemical and sensorial properties. However, these properties are not influenced by the storage temperature and duration.

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“…This result suggested that some plant-derived scaffolds with special structures (e.g., repetitive grooves) may be more suitable for the alignment of muscle fibers [ 75 ]. Unlike most studies that focused on the edibility and degradability of scaffolds, Ong et al [ 29 ] focused on the ability of scaffolds to improve the visual appearance of cell-cultured meat. For example, the jackfruit scaffold is more acceptable to consumers due to the oxidation of its internal natural polyphenols, which can induce flesh-like color and produce a rich marbling visual on meat cuts.…”

Section: The Methods and Application Of Plant-derived Decellularized ...mentioning

confidence: 99%

“…Typically, scaffolds for food and cellular agriculture are required to be degradable, or safe and palatable [ 1 ]. In fact, the most worrisome potential hazard of scaffolds and microcarriers during the whole process of cell-cultured meat production is the harmful substances in the material, which means the material itself and its degradation products may not be safe for consumption [ 29 ]. Decellularized scaffolds are potential ideal scaffold biomaterials for cellular agriculture or tissue engineering.…”

Section: Challenges Of Cell-cultured Meat Bioprocessingmentioning

confidence: 99%

Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat: A Review

Ying

Shi

et al. 2022

Bioengineering

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As novel carrier biomaterials, decellularized scaffolds have promising potential in the development of cellular agriculture and edible cell-cultured meat applications. Decellularized scaffold biomaterials have characteristics of high biocompatibility, bio-degradation, biological safety and various bioactivities, which could potentially compensate for the shortcomings of synthetic bio-scaffold materials. They can provide suitable microstructure and mechanical support for cell adhesion, differentiation and proliferation. To our best knowledge, the preparation and application of plant and animal decellularized scaffolds have not been summarized. Herein, a comprehensive presentation of the principles, preparation methods and application progress of animal-derived and plant-derived decellularized scaffolds has been reported in detail. Additionally, their application in the culture of skeletal muscle, fat and connective tissue, which constitute the main components of edible cultured meat, have also been generally discussed. We also illustrate the potential applications and prospects of decellularized scaffold materials in future foods. This review of cultured meat and decellularized scaffold biomaterials provides new insight and great potential research prospects in food application and cellular agriculture.

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Decompartmentalisation as a simple color manipulation of plant-based marbling meat alternatives

Cited by 31 publications

References 54 publications

3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture

3D‐Printed Prolamin Scaffolds for Cell‐Based Meat Culture

Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing Storage

Bioprocessing by Decellularized Scaffold Biomaterials in Cultured Meat: A Review

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