Scaffolds bioink for 3D Bioprinting DOI Creative Commons

Jin-Hee An,

Hack-Youn Kim

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 126 - 144

Published: Nov. 28, 2024

Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges need alternative sustainable meat production methods. Therefore, this study explored importance of cell engineering technology-based three-dimensional bioprinting bioinks, which play key roles cultured production. In production, bioinks significant effect on growth, differentiation, mechanical stability. Hence, study, characteristics animal-, plant-, marine-based were compared analyzed, impact each bioink was evaluated. particular, animal-based potential produce that is similar conventional are considered most suitable commercialization. Although plant- ecofriendly fewer religious restrictions, they limited terms stability consumer acceptance. further research required develop apply optimal commercialization meat, particularly improve its compatibility.

Language: Английский

Global Insights into Cultured Meat: Uncovering Production Processes, Potential Hazards, Regulatory Frameworks, and Key Challenges—A Scoping Review DOI Creative Commons
Renata Puppin Zandonadi, Maíra Catharina Ramos, Flávia Tavares Silva Elias

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(1), P. 129 - 129

Published: Jan. 4, 2025

This scoping review aims to understand the cell-based meat production process, including regulations, potential hazards, and critical points of this production. includes studies on cultured processes, health regulatory guidelines, excluding those without hazard analysis, incomplete texts, or published before 2013. The search was performed in eight electronic databases (MEDLINE, Web Science, Embase, Cochrane Library, Scopus, LILACS, Google Scholar) using MeSH terms adaptations for each database. local regulations guideline documents complemented by a manual websites governments agencies from different regions (e.g., FDA, FAO, EFSA, USDA, Health Canada, EC, EU, ANVISA/Brazil, MAPA/Brazil, FSANZ, SFA). step involved reading full texts confirm eligibility extract key data, author, year, country, study design, objectives, results, protocols, control measures, followed data analysis. A comprehensive yielded 1185 46 guidance documents. After removing duplicate applying criteria titles, abstracts 35 45 were included. protocols are well-established, highlighting hazards points. Although limited, they expanding globally. development commercialization require clear, up-to-date supervision, which being studied formulated worldwide. Cultured presents some (chemical, biological, physical) that food safety considerations: (i) genetic stability cells/cell lines; (ii) microbiological related cell (iii) exposure substances used process; (iv) toxicity allergenicity product its component population; (v) post-harvest contamination; (vi) chemical contamination/residue levels; (vii) nutritional aspects/risks. Currently, no standardized testing approach exists meat. However, effective assessment strategies, such as HACCP combined with best practices, should be implemented throughout process.

Language: Английский

Citations

1
Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization DOI
Shuo Wang,

Songyi Lin,

Shuang Li

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115745 - 115745

Published: Jan. 13, 2025

Language: Английский

Citations

0
Allergenicity in cultured meat: assessment and strategic management DOI Creative Commons
Jun-Hyeok Ham,

Yeon-Jung Lee,

Inae Lee

et al.

Critical Reviews in Food Science and Nutrition, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 13

Published: April 29, 2025

As global population and demand for meat products rise, traditional livestock production faces major challenges in economic efficiency environmental sustainability. Cultured meat, produced through vitro cultivation of animal cells, has emerged as a promising alternative, offering notable public health benefits. However, safety concerns persist owing to differences technology materials compared with conventional food production. Additionally, comprehensive evaluation newly expressed proteins allergenic potential is essential. This review examines cultured processes explores allergenicity assessment methods used genetically modified organisms, aiming propose an approach tailored meat. Prioritizing crucial ensuring genomic proteomic equivalence conventionally foods. It also necessary assess the presence novel sensitization integrated analysis. The framework proposed this study will support development regulatory systems preventing consumer incidents associated these products.

Language: Английский

Citations

0
Unveiling the regulatory mechanism of pulsed electric field modified instant soy milk powder: Exploring allergenicity, conformation, and epitopes DOI
Jie Ding, Yaru Li,

Limin Zhong

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 142071 - 142071

Published: Nov. 15, 2024

Language: Английский

Citations

0
Scaffolds bioink for 3D Bioprinting DOI Creative Commons

Jin-Hee An,

Hack-Youn Kim

Food Science of Animal Resources, Journal Year: 2024, Volume and Issue: 45(1), P. 126 - 144

Published: Nov. 28, 2024

Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges need alternative sustainable meat production methods. Therefore, this study explored importance of cell engineering technology-based three-dimensional bioprinting bioinks, which play key roles cultured production. In production, bioinks significant effect on growth, differentiation, mechanical stability. Hence, study, characteristics animal-, plant-, marine-based were compared analyzed, impact each bioink was evaluated. particular, animal-based potential produce that is similar conventional are considered most suitable commercialization. Although plant- ecofriendly fewer religious restrictions, they limited terms stability consumer acceptance. further research required develop apply optimal commercialization meat, particularly improve its compatibility.

Language: Английский

Citations

0