Nature Communications,
Год журнала:
2024,
Номер
15(1)
Опубликована: Янв. 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.
Foods,
Год журнала:
2024,
Номер
13(10), С. 1534 - 1534
Опубликована: Май 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.
Food Hydrocolloids,
Год журнала:
2024,
Номер
152, С. 109944 - 109944
Опубликована: Фев. 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.
Sustainability,
Год журнала:
2024,
Номер
16(17), С. 7701 - 7701
Опубликована: Сен. 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.
Food Reviews International,
Год журнала:
2025,
Номер
unknown, С. 1 - 38
Опубликована: Янв. 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
Current Research in Food Science,
Год журнала:
2025,
Номер
10, С. 100979 - 100979
Опубликована: Янв. 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.
