Food Quality and Preference, Journal Year: 2023, Volume and Issue: 112, P. 105006 - 105006
Published: Oct. 12, 2023
Language: Английский
Food Quality and Preference, Journal Year: 2023, Volume and Issue: 112, P. 105006 - 105006
Published: Oct. 12, 2023
Language: Английский
Nature Communications, Journal Year: 2024, Volume and Issue: 15(1)
Published: Jan. 2, 2024
Abstract Research on cultured meat has primarily focused the mass proliferation or differentiation of muscle cells; thus, food characteristics remain relatively underexplored. As quality is determined by its organoleptic properties, with similar sensory to animal-derived highly desirable. In this study, we control and nutritional properties tailoring 2D primary bovine myoblasts adipose-derived mesenchymal stem cells gelatin/alginate scaffolds varying stiffness. We assess effect adipose meat. Thereafter, fabricate profiles that conventional beef assembling constructs composed differentiated cells. introduce a strategy produce enriched regulating cell scaffold engineering.
Language: Английский
Citations
40Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100601 - 100601
Published: March 1, 2025
Language: Английский
Citations
4Food and Bioprocess Technology, Journal Year: 2023, Volume and Issue: 16(7), P. 1389 - 1412
Published: Jan. 11, 2023
Language: Английский
Citations
38Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1534 - 1534
Published: May 15, 2024
This review article aims to provide an up-to-date overview of the main determinants consumers' acceptance novel foods (new and ingredients) in EU with emphasis on product's intrinsic properties (sensory characteristics) individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following PRISMA methodology. Case studies terrestrial (i.e., insects, cultured meat other animal origin products, plant-based food including mushrooms, analogues, pulses, cereals) aquatic systems algae jellyfish) are included focusing age-related cross-national differences consumer ingredients. General trends have emerged that common all analysed, regardless their or origin. Aspects such as neophobia, unfamiliarity, poor knowledge product important barriers consumption foods, while healthiness environmental sustainability perception drivers acceptance. Sensory challenging for more familiar ingredients (e.g., made cereals pseudocereals). Results discussed terms feasibility introducing these products highlighting strategies can encourage use new foods.
Language: Английский
Citations
15Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 152, P. 109944 - 109944
Published: Feb. 26, 2024
Scaffolds for the production of cultivated meat, a promising sustainable meat alternative, should exhibit physical and chemical properties that enable three-dimensional animal cell culture, along with biological characteristics support attachment, proliferation, differentiation. Additionally, scaffold be crafted from edible materials offer textural similarities to have minimal influence on flavor taste. Herein, an alginate-based alginate-cellulose hydrogel (ACe-gel) derived brown alga Undaria pinnatifida is developed. In terms characteristics, had porosity (119.5 ± 37.2 μm) moisture-holding capacity (73.03 3.82, 68.66 9.54, 84.17 9.94 at 25 °C, 37 60 respectively) suitable culture differentiation bovine-derived muscle stem cells (bMuSCs). Accordingly, was superior commercial alginate in attachment proliferation bMuSCs (5.5-fold over 72 h), its performance comparable lyophilized collagen (7.8-fold h, compared pure alginate). The cultured ACe-gel were capable differentiating into fibers, as verified by gene expression profile analysis. Furthermore, exhibited heavy metal contents distinct seaweed odorants, while stress-strain bMuSC (Young's modulus raw ACe-gel: 285.19 83.37 kPa, cooked meat: 880.60 485.60 kPa) closely resembled (raw beef: 267.76 156.42 1331.94 762.43 kPa). These findings highlight seaweed-derived animal-free has strong potential utilization food technology future.
Language: Английский
Citations
13Sustainability, Journal Year: 2024, Volume and Issue: 16(17), P. 7701 - 7701
Published: Sept. 4, 2024
The manuscript was prepared to conduct a thorough analysis and deepen the understanding of sustainable food production diets within context challenges posed by intensive agricultural practices their environmental impacts, as well effects on human health. rapid growth population necessitates an increase in meet nutritional needs. However, increasing animal-derived products, which are significant protein sources, is likely worsen undesirable consequences, such global climate change, greenhouse gas emissions, larger carbon footprint. Traditional farming techniques also contribute contamination due use synthetic fertilizers pesticides. Transitioning model that addresses needs while protecting consumer health environment crucial. challenge for industry research centers find develop alternative sources protein. In addition technological problems must be solved, there education focused healthy eating overcoming psychological barriers related consumption new foods.
Language: Английский
Citations
13Food Chemistry, Journal Year: 2024, Volume and Issue: 442, P. 138468 - 138468
Published: Jan. 19, 2024
Language: Английский
Citations
11Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 38
Published: Jan. 18, 2025
Oat milk production is increasing due to consumer demand for nutritious dairy alternatives. pulp an insoluble residue and the main by-product of oat production. Approximately 0.2–0.45 kg generated from every 1 milk, estimated 228 kilotons produced annually on a global scale, which projected increase 500 by 2030. rich in protein, dietary fibre, β-glucan, lipids, bioactive compounds, but rapidly degrades microbial activity, this byproduct currently discarded landfills with associated negative impact environment. To promote valorisation pulp, it important understand nutritional profile, processing, its current applications. This review outlines discusses production, nutrition, functionality, food applications then proposes research trends including fractionation into starch, bioactive-rich fractions potential use various purposes. Cost-effective utilization similar by-products vital tackling both environmental issues escalating need sustainable
Language: Английский
Citations
2Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100544 - 100544
Published: Jan. 1, 2025
Language: Английский
Citations
2Current Research in Food Science, Journal Year: 2025, Volume and Issue: 10, P. 100979 - 100979
Published: Jan. 1, 2025
As the global population grows, demand for food and animal-derived products rises significantly, posing a notable challenge to progress of society in general. Alternative protein production may adequately address such challenge, cell-based meat emerges as promising solution. This review investigates methodologies vitro myogenesis adipogenesis from stem cells (adult, embryonic, or induced pluripotent - iPSCs) across different animal species, well remaining challenges scalability, possibility genetic modification, along with safety concerns regarding commercialization cell-cultured meat. Regarding complexities, interdisciplinary approaches will be vital assessing potential sustainable source, mimicking sensory nutritional attributes conventional livestock whilst meeting demands growing while mitigating environmental impacts.
Language: Английский
Citations
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