Cultured meat with enriched organoleptic properties by regulating cell differentiation

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

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Advances in Genetically Engineered Microorganisms: Transforming Food Production through Precision Fermentation and Synthetic Biology

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100601 - 100601

Published: March 1, 2025

Language: Английский

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Studies on Meat Alternatives with a Focus on Structuring Technologies

Food and Bioprocess Technology, Journal Year: 2023, Volume and Issue: 16(7), P. 1389 - 1412

Published: Jan. 11, 2023

Language: Английский

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Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Foods, 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

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Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review

Sustainability, 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

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Animal-free scaffold from brown algae provides a three-dimensional cell growth and differentiation environment for steak-like cultivated meat

Food 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

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High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning

Food Chemistry, Journal Year: 2024, Volume and Issue: 442, P. 138468 - 138468

Published: Jan. 19, 2024

Language: Английский

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Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp

Food 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

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Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100544 - 100544

Published: Jan. 1, 2025

Language: Английский

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Cultured meat in cellular agriculture: Advantages, applications and challenges

Food Bioscience, Journal Year: 2023, Volume and Issue: 53, P. 102614 - 102614

Published: April 28, 2023

Language: Английский

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