Crosslinking strategy and promotion role of cellulose as a composite hydrogel component for three-dimensional printing – A review

Food Hydrocolloids, Год журнала: 2024, Номер 154, С. 110079 - 110079

Опубликована: Апрель 13, 2024

Язык: Английский

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Recent advances in scaffolding biomaterials for cultivated meat

Biomaterials Advances, Год журнала: 2024, Номер 162, С. 213897 - 213897

Опубликована: Май 21, 2024

Язык: Английский

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A narrative review: 3D bioprinting of cultured muscle meat and seafood products and its potential for the food industry

Trends in Food Science & Technology, Год журнала: 2024, Номер 152, С. 104670 - 104670

Опубликована: Авг. 14, 2024

Язык: Английский

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Methods to Isolate Muscle Stem Cells for Cell-Based Cultured Meat Production: A Review

Animals, Год журнала: 2024, Номер 14(5), С. 819 - 819

Опубликована: Март 6, 2024

Cultured meat production relies on various cell types, including muscle stem cells (MuSCs), embryonic lines, induced pluripotent and naturally immortalized lines. MuSCs possess superior differentiation capabilities compared to the other three making them key for cultured development. Therefore, produce using MuSCs, they must first be effectively separated from muscles. At present, methods used isolate muscles include (1) pre-plating method, ability of adhere differently, which is a biological characteristic MuSCs; (2) density gradient centrifugation intrinsic difference cells, physical (3) fluorescence- magnetic-activated sorting methods, surface marker protein molecular MuSCs. Further efficient valuable separating are expected required as cell-based industry develops. Thus, we take closer look at four currently in use discuss future development directions this review.

Язык: Английский

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Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(4)

Опубликована: Июнь 21, 2024

Abstract The development of future food is devoted not only to obtaining a sustainable supply but also providing high‐quality foods for humans. Plant‐derived non‐starch polysaccharides (PNPs) are widely available, biocompatible, and nontoxic have been largely applied the industry owing their mechanical properties biological activities. PNPs considered excellent biomaterials ingredients contributing development. However, comprehensive review potential applications in has reported. This summarized physicochemical activities then discussed structure–activity relationships PNPs. Latest studies on including cell‐cultured meat, special medical purposes (FSMPs), three‐dimensional‐printed were reviewed. challenges prospects critically proposed. with strong thermal stability good thickeners, emulsifiers, gelatinizers that greatly improve processing adaptability foods. decellularized plant‐based make them desirable scaffolds cultured meat manufacturing. In addition, exhibit multiple health‐promoting effects; therefore, can act as producing FSMP promote human health. Three‐dimensional printing technology enhances structures functional foods, which favor expanding application scopes food. promising manufacturing, more efforts need be made realize commercial applications.

Язык: Английский

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Establishment of protocols and important management elements for cell cultured meat production

Food and Life, Год журнала: 2024, Номер 2024(1), С. 9 - 17

Опубликована: Март 30, 2024

In this study, an investigation was conducted into the cell separation process for production of cell-cultured meat. Establishing efficient management factors and addressing fundamental aspects obtaining cells from tissues are crucial sustaining protein production. The within is a critical element to ensure quality stability during culture. Identifying managing potential physical, chemical, biological hazards that may arise culture essential maintaining stability. Through these efforts, developing safe meat protocol becomes imperative, ultimately enhancing utilization in food industry. Therefore, we aim provide guidelines efficiency experiments reliability results through exploration protocols related important hygiene factors.

Язык: Английский

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Highly aligned myotubes formation of piscine satellite cells in 3D fibrin hydrogels of cultured meat

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 282, С. 136879 - 136879

Опубликована: Окт. 30, 2024

Язык: Английский

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A review on the characterization of edible scaffolds for cultured meat: Physical, chemical, biocompatibility, and food safety evaluation methods

Food Chemistry, Год журнала: 2024, Номер unknown, С. 142493 - 142493

Опубликована: Дек. 1, 2024

Язык: Английский

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Protein hydrogel formation from chicken processing By-Products: Exploring applications in food

Food Research International, Год журнала: 2024, Номер 201, С. 115632 - 115632

Опубликована: Дек. 30, 2024

Язык: Английский

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Regulation of myogenic differentiation of myoblasts by groove structure for the design of cell culture meat scaffolds

Food Bioscience, Год журнала: 2024, Номер 59, С. 103819 - 103819

Опубликована: Март 12, 2024

Язык: Английский

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